By: Emilia Gomez and Giselle Garcia, Fall 2023 WHISK Ambassadors (and Jamie Kubota, WHISK Director)

NUFS 192, the senior capstone field experience, is a prime example of experiential learning provided to undergraduate students in the Department of Nutrition, Food Science, and Packaging.  Completed during one of their last two semesters, students self-place into volunteer or paid positions that augment their academic coursework and allow them to build technical skills and confidence, build their resume and professional network, explore areas of industry, and prepare for entry level work after graduation.  Potential sites include: hospital nutrition and food services or skilled nursing facilities, school districts, senior nutrition programs, food banks, restaurants, food science labs, private practice, and cooking classes and camps for children to name a few. In addition to an exciting array of off-campus opportunities, other students fulfill their field experience on-campus as CHEW instructors teaching cooking classes for their peers, working with SJSU athletics in support our student athletes, or within the NUFS&PKG department serving as WHISK Ambassadors.  Senior nutrition student and WHISK Ambassador, Emilia Gomez, shares her experience:

As senior nutrition students at San José State University, we have the opportunity to join and become Ambassadors for the program, Wellness and Health Inspired Student Kitchens (WHISK). WHISK allowed us to fulfill our NUFS 192 field experience on campus and to create a better connection with our fellow San José State students. As WHISK Ambassadors, it is important to understand the purpose of the nutrition program and the targeted audience. In this case, we provide student-led nutrition education and cooking demonstrations for the purpose of promoting healthy eating behaviors among the San José State community.

As part of WHISK, we plan events and conduct collaborative projects with other campus programs such as Spartan Eats, the SJSU Campus Community Garden, the NUFS Club, and SJSU Cares, to name a few. As our target audience is primarily college students, we strive to provide resources and create nutrition education that is appropriate for both on-campus and off-campus students. The nature of our work can vary depending on the specific event but some tasks include designing educational like fliers and recipe cards, leading online meetings, and holding tabling events that communicate essential nutrition information to diverse audiences. We also have the opportunity to conduct virtual cooking demonstrations via Zoom doing everything from planning the logistics of the event to engaging with participants. Called WHISK Cooks!, WHISK provides Hello-Fresh-style ingredient bags for the first 20 students to pick up a bag.  In each bag are the recipe(s) and all the ingredients needed to make each recipe. Participants then Zoom in to cook together or follow along from the comfort of their dorm room or home kitchen. Aimed at increasing cooking confidence and self-efficacy, these events also help address food insecurity among college students. WHISK also focuses on engaging with the San José State community by participating in events with other programs on campus to raise awareness about the importance of sustainability in food, reducing food waste, and increasing fruit and vegetable consumption.

“Our professional development is enhanced by receiving hands-on experience and exposure to nutrition education. This allows us, as nutrition students, to apply our knowledge and skills to designing educational materials, conducting events online and in person, and engaging with diverse populations in our community. With this field experience, we are able to gain a better understanding of specific interests within the broader field of nutrition, which will allow us to make informed career choices as we graduate and enter the professional world.”

WHISK Ambassador, Giselle Garcia, echoes similar sentiments, adding “Although our event participants do not see the background work put into all these events, WHISK is able to provide experiences that help nutrition students to learn new skills that can be applied to future jobs.  In my opinion, WHISK is a small golden gem in the Nutrition department looking to help students inside and outside of the department to develop healthy relationships with food.”

By: Dr. Kasuen Mauldin

This Summer 2022, Nutrition, Food Science and Packaging faculty are leading three exciting international programs to broaden SJSU students’ perspectives in global citizenship.

Seaside in Sorrento

Professors Kasuen Mauldin and Giselle Pignotti are co-leading a 2-week Faculty-Led Program experience in one of the most beautiful areas of Italy: Sorrento. History, culture, scenic views and most importantly cuisine will be the focus of this Faculty-Led Program. Twenty-two students will spend time this summer visiting the beautiful seaside city of Sorrento. This area is known for its seafood dishes, olive oil, gelato, pizza, pasta and coffee. They will have hands-on experience learning from locals and creating their own delicious versions of many of these foods. The area is rich with history, including the ancient ruins of Pompeii and famous spots such as the Amalfi Coast, the island of Capri and Naples, where pizza began. This will be an extraordinary learning experience! Program highlights include:

• Creating a 3-course meal at a local farm
• Taking a guided tour of Naples
• Sampling olive oils at a local olive oil factory
• Spending a day on the island of Capri
• Participating in gelato making
• Assisting at a coffee factory in the processing of the beans from start to finish
• Touring the Amalfi Coast
• Attending a pizza making class
• Tasting fresh pasta at the factory where pasta originated

Hummus, Yogurt and Honey in Greece 

Professor Deepa Singamasetti is leading two separate Faculty-Led Programs this summer. The one to Greece provides the opportunity to transport students to a place filled with archeological wonders, unforgettable mouth watering food and traditional culture. Fourteen students will spend two weeks discovering the Greek island of Crete, as well as the world famous city of Athens. Greece is known for its UNESCO world heritage sites, and the group will have the opportunity to visit important monuments and learn about Greek history, food, and culture. Program highlights include:

• Touring the world famous Acropolis – a UNESCO World Heritage site
• Strolling the old historic district of Athens
• Discovering culinary delights during walking tours of Heraklion and Athens
• Participating in hands-on cooking class and learn traditional Greek dishes
• Learning about ancient seeds and roll up your sleeves to make the traditional bread Paximadi
• Discovering indigenous Cretan wines
• Visiting a typical shepherd’s hut (mitato) in the heart of the Psiloritis mountains
• Participating in the various stages of cheese making (and cheese tasting!)
• Walking with an archeologist in the valley of Kavousi and meeting the island’s oldest olive tree (3200 years old!)
• Enjoying traditional Greek meals family style in some of the most popular restaurants on Crete

A Taste of Spain

Professor Deepa Singamasetti’s second Faculty-Led Program will be an unforgettable experience in Catalonia, Spain. Known for its Mediterranean flair, this region boasts the finest in fresh ingredients: bountiful fruits and vegetables, amazing cheeses, main courses including seafood paella, desserts, and  sparkling wine. Fifteen students will get to know the beautiful cities of Barcelona and Girona as well as travel to charming villages in Catalonia, all the while learning about different aspects of its food and culture. Program highlights include:

• Learning about the Mediterranean diet and lifestyle
• Enjoying an authentic tapas dinner
• Marveling at art at the Pablo Picasso and Salvador Dali Museums
• Tasting artisanal cheeses produced in the region
• Visiting the famous Costa Brava near the Greek ruins of Empuries
• Walking through an olive production area and then taste the olive oil produced
• Cooking the Spanish dish paella the local way
• Visiting small medieval towns in the Catalan region of Spain
• Admiring the world famous architecture of Sagrada Familia and other famous Gaudi buildings
• Learning about fermentation techniques used in the production of Cava (sparkling wine) in Catalonia

Photos from previous years’ trips.
Follow CHHS Students on their Faculty-Led Program adventures via Instagram @sjsuchhs.