413. Move Over, Millennials: What Generation Z Expects from Dietetics Education

Sunday, October 27
10:00 AM – 11:30 AM
Location: 115-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149411

Just when dietetics educators are beginning to understand the learning needs of millennials, students from Generation Z are entering the college scene. These students, born from 1995 to 2010, thrive in social learning environments and respond positively to interactive teaching. They are digital natives who prioritize personal connection and creative hands-on experiences. It is crucial that dietetics educators proactively adapt their pedagogy to remain relevant and appealing to this new generation of learners. In this session, speakers will discuss their experiences using immersive multimedia tools that engage students while challenging them to think critically. Approaches include infographics to teach the Academy’s evidence analysis process, web-based timelines to learn about disease progression, animated whiteboard case study videos to provoke conversations about self-care and peer support, and Instagram to help students apply nutrition knowledge outside the classroom.

Learning Objectives:

  • Identify at least three characteristics of Generation Z students.
  • Describe at least three digital learning tools to help Generation Z students connect with, engage with, and apply the material presented in dietetics education programs.
  • Identify at least three opportunities for use of digital learning tools in face-to-face, blended, and online dietetics education environments.

Learning Need Codes:

  • 1100 Photography, video and graphic production
  • 1020 Computer, electronic technology
  • 6050 Instructional materials development

Performance Indicator:

  • 2.1.4 Uses a variety of media to deliver information.
  • 9.1.1 Demonstrates and applies age-appropriate education principles.
  • 9.4.7 Demonstrates competent use of technology to enhance the learning experience and delivery of information.

    Moderator(s)

  • Robin Tucker, PhD, RD, FAND

    Assistant Professor, Department of Food Science and Human Nutrition

    Michigan State University

  • Speaker(s)

  • Mary-Jon Ludy, PhD, RDN, FAND

    Associate Professor, Department of Public and Allied Health

    Bowling Green State University

  • Pao Ying Hsiao, PhD, MS, RDN, LDN

    Assistant Professor, Department of Food and Nutrition

    Indiana University of Pennsylvania