Students at the University of Memphis enrolled in the Nutrition in Italy course had a unique opportunity to spend a few weeks of their summer on the island of Ischia located in southern Italy just a few miles from the Amalfi Coast.
It was the first time Jackson, Tenn. native Aniya McCurrie, a senior dietetics major with a minor in women and gender studies, had travelled abroad or flew on an airplane. She admits, she was a bit anxious about taking a class abroad but is proud that she made the leap.
“’Just do it,’ was my thought. I was thinking about traveling abroad for so long,” McCurrie said. “Thinking about money and how I could afford it. And you know what, I got a scholarship through the Education Abroad office. The experience alone trumped my fears, and it was so worth it — regardless of your anxiety toward traveling.”
McCurrie who switched her intended major from sonography to dietetics, learned about the course while volunteering at Camp Chef, a week-long nutrition summer camp geared toward third to eighth graders hosted by the College of Health Sciences. That’s also where she met Clinical Associate Professor Mary Catherine Schallert who led the trip and course in Italy.
“I wanted to design a course that blended cultural exploration with professional growth: one that encouraged students to reflect not just on the world around them, but on their place within it,” Schallert said.
“Grounding the course in the theme of cultural humility felt especially meaningful for our future health care professionals, as it emphasized lifelong learning, openness and respect for the lived experiences of others.”
The course explored the intersections of culture, health, nutrition and the factors contributing to health and nutrition inequities. Students learned about Italian culture and Italian approaches to health care and nutrition through discussions and engagement in field experiences. Field experiences included a trip to a mozzarella farm, a pasta factory and other local food producers.
“This course broadened my idea of what health looks like, what healthy eating looks like,” McCurrie said. “Time seemed a bit slower there and it was very walkable.”
McCurrie said her favorite moments from the trip were going to late night dinners with the rest of the students, people watching and excursions to thermal parks, one of which they ran into tennis pro Venus Williams.
For Jayden Depriest, a rising senior dietetics major, the trip allowed her to reflect on and be grateful for the opportunities available to students. “I have never been anywhere near as beautiful as the island. Riding the ferry and seeing the island approach it was actually surreal,” Depriest said. “It was so memorable…one day I was laying back in the water and looking around and I could see rolling mountains and a beautiful city landscape. I couldn’t believe I was there. I’m 21 years old and I’m in Italy.” Depriest also received a scholarship from the Education Abroad Office to participate in the course.
Both students plan to pursue a master’s after graduating.
Depriest said the trip allowed her to learn lessons she will take into her future private practice.
“I learned how food connects people,” Depriest said. “This trip showed me that food can look like so much more than nutrition, it can look like talking for hours over a meal with good company and quality time and delicious recipes passed down by families. It gave me a broader understanding of what food looks like outside of America and how I can work that into my personal practice.”
And that was Schallert’s intention when creating the course. She hoped students would leave the class with a deeper understanding of themselves, increased self-confidence, a broader view of the world and a stronger commitment to serving others with empathy and cultural awareness.
“Beyond the memories and cultural experiences, I want them to take home a mindset: one that embraces difference, approaches others with humility and dignity, and values lived experience as a source of knowledge. These are essential traits for any health care professional, and I believe study abroad is one of the best ways to nurture them,” said Schallert.
