Abstract
Community nutrition, a course in a didactic program in dietetics, introduces students to objectives regarding community needs assessment and understanding vulnerable population groups that are often difficult to accomplish in a classroom setting. By using Kolb's experiential learning model, recommendations from the Health Professions Schools in Service to the Nation program, and student course evaluations, a community nutrition course transitioned from traditional to service learning over 2 semesters. This pedagogical method, along with continuous student evaluations, has enabled students to combine course objectives with helping to meet community agency-based needs. After changes were made on the basis of student evaluations, data show that students report that they are better able to incorporate nutrition knowledge in real-life settings and improve communication skills. Recommendations are given to educators and community nutritionists interested in engaging students more actively in the community.