Measuring the Effect of a Graduate Assistant's Contribution to University Health Center’s Nutrition Services
Faculty Advisor Name
Laura Dengo
Department
Department of Health Professions
Description
Demands for university health services have grown considerably, including nutrition/dietetics services. The University Health Center (UHC) at James Madison University (JMU) serves approximately 22,758 students, but it only employs one Registered Dietitian Nutritionist (RDN). Additionally, JMU employs one RDN for JMU Dining Health and Wellness, and three RDNs make up the Sports Nutrition Staff, although one of them is an intern. According to a survey published in the Journal of the Academy of Nutrition and Dietetics in 2020, only 8% of RDNs work within academic settings, such as colleges and universities, while most are employed in clinical or acute care environments. At JMU, the academic year 2023-2024 highlighted the demand for outreach programming and resources centered on gastrointestinal health function, mindful holiday eating, Intuitive Eating, food allergy support, and access to an allergy-friendly food pantry. Addressing this demand has presented a considerable challenge for the UHC. This capstone project aims to explore the effect of a graduate assistant (GA) on the nutrition outreach programs and services provided to students, as well as the opportunities for collaboration with other RDNs and health professionals on campus. A key deliverable is to provide a blueprint, and lessons learned to future GAs to allow for a smooth transition and to not disrupt the services provided to students. As part of this project, we assessed the nutritional needs of students and expanded available services, including assistance with Supplemental Nutrition Assistance Program (SNAP) applications. Outreach initiatives were driven by student requests and inquiries reported through the Health Center’s Clinical Corner. Data was collected via media engagement, post-program surveys, and direct observational methods. Primary platforms utilized to promote each program included UHC’s Instagram account, Duke’s Weekly, Potty Mouth, and the television monitors located throughout the Student Success Center. Additionally, printed materials such as flyers were disseminated. Initially, social media engagement presented challenges due to a limited follower base and insufficient interaction with UHC’s page. However, throughout the academic year, engagement levels improved due to consistent posts leading up to events. Another limitation identified was program attendance; many students remained unaware of the nutrition services available at JMU. To better connect with the student population, participation in Student Organization Night at the start of each semester proved essential in promoting the nutrition services offered. During 2024-2025, UHC’s Nutrition Services department successfully completed 14 programs, conducted 2 outreach engagements, and led the nutritional component to 3 cooking demonstrations in collaboration with JMU’s University Recreation Center. Additionally, facilitated 1 service presentation for JMU’s ROTC and assisted with 3 SNAP applications. The role of a GA is vital to the growth and development of the services provided by UHC’s Nutrition Department. Following just one semester of programming and outreach, the nutrition department was allocated a dedicated space, Nutrition Suite 1500, to host future programs and events. Providing a blueprint for future GAs to utilize for the continuation of existing programs helps avoid duplication of efforts and allows for further development and success in reaching more students.
Measuring the Effect of a Graduate Assistant's Contribution to University Health Center’s Nutrition Services
Demands for university health services have grown considerably, including nutrition/dietetics services. The University Health Center (UHC) at James Madison University (JMU) serves approximately 22,758 students, but it only employs one Registered Dietitian Nutritionist (RDN). Additionally, JMU employs one RDN for JMU Dining Health and Wellness, and three RDNs make up the Sports Nutrition Staff, although one of them is an intern. According to a survey published in the Journal of the Academy of Nutrition and Dietetics in 2020, only 8% of RDNs work within academic settings, such as colleges and universities, while most are employed in clinical or acute care environments. At JMU, the academic year 2023-2024 highlighted the demand for outreach programming and resources centered on gastrointestinal health function, mindful holiday eating, Intuitive Eating, food allergy support, and access to an allergy-friendly food pantry. Addressing this demand has presented a considerable challenge for the UHC. This capstone project aims to explore the effect of a graduate assistant (GA) on the nutrition outreach programs and services provided to students, as well as the opportunities for collaboration with other RDNs and health professionals on campus. A key deliverable is to provide a blueprint, and lessons learned to future GAs to allow for a smooth transition and to not disrupt the services provided to students. As part of this project, we assessed the nutritional needs of students and expanded available services, including assistance with Supplemental Nutrition Assistance Program (SNAP) applications. Outreach initiatives were driven by student requests and inquiries reported through the Health Center’s Clinical Corner. Data was collected via media engagement, post-program surveys, and direct observational methods. Primary platforms utilized to promote each program included UHC’s Instagram account, Duke’s Weekly, Potty Mouth, and the television monitors located throughout the Student Success Center. Additionally, printed materials such as flyers were disseminated. Initially, social media engagement presented challenges due to a limited follower base and insufficient interaction with UHC’s page. However, throughout the academic year, engagement levels improved due to consistent posts leading up to events. Another limitation identified was program attendance; many students remained unaware of the nutrition services available at JMU. To better connect with the student population, participation in Student Organization Night at the start of each semester proved essential in promoting the nutrition services offered. During 2024-2025, UHC’s Nutrition Services department successfully completed 14 programs, conducted 2 outreach engagements, and led the nutritional component to 3 cooking demonstrations in collaboration with JMU’s University Recreation Center. Additionally, facilitated 1 service presentation for JMU’s ROTC and assisted with 3 SNAP applications. The role of a GA is vital to the growth and development of the services provided by UHC’s Nutrition Department. Following just one semester of programming and outreach, the nutrition department was allocated a dedicated space, Nutrition Suite 1500, to host future programs and events. Providing a blueprint for future GAs to utilize for the continuation of existing programs helps avoid duplication of efforts and allows for further development and success in reaching more students.
