Suggestions on Retaining Students and Increasing Enrolments in Foods and Human Nutrition (Home/ Community Science Education)

Abstract

The Corona pandemic has put focus on health and immunity like never before. It has boosted the field of nutrition, food product development and related areas. But, the field of education in foods and nutrition is struggling with the problem of low enrolment of students. To solve this, it is imperative to identify the factors causing the students to withdraw from the subject. Hence, the present study was purposely carried out with the college students and faculty members selected from home/ community science colleges/ departments of six universities in five states. The information pertaining to the causative variables behind student drop-outs and suggestions for student attraction and retention was gathered from 166 students and 51 teachers respectively. According to the students and faculties, the causes behind withdrawal from the subject were no interdisciplinary collaborations and inter-linkage with the nutrition and food organizations/NGOs/government organizations. Reforming the traditional curriculum of food science and nutrition can contribute to higher enrolment and retention as per the findings of the study. The study concluded that implementing these suggestions can aid in better enrolments. Advantage can be taken of the digital measures and tools available today to reach larger sections of the student population. Cues can be taken from the guidelines of National Education Policy 2020.