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| navigate: home: magazine: fall 2000: article | |
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Commencement brings Penn Stater to campus for the first time By Celena E. Kusch | ||||||
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During commencement weekend, 52-year-old Marie Bang traveled from the state of Washington to State College, Pa., to celebrate her niece’s graduation from Penn State University. What made Bang’s trip different from the thousands who gathered at Penn State for commencement is that this trip also marked the first opportunity she had to meet her own professors and advisers face-to-face. Bang is enrolled at a distance in the Dietetic Food Systems Management Program through Penn State’s World Campus. Penn State is the only university to offer this program through distance education. For more than 20 years, the Dietetic Food Systems Management Program has provided distance education in dietetics through first print and now on-line media, under the leadership of Bang’s academic adviser Ellen Barbrow. As director of the Dietetic Food Systems Management Program, Barbrow stresses the importance of these distance-based degrees to meet the needs of working students like Bang. “Most of our students are not young people at the beginning of their careers,” Barbrow explained. “For many, this program provides their only opportunity to secure a career or to advance further in their chosen field. Many already are dietetic professionals, but they are not credentialed, and the program offers them a way to meet the new and increasing educational requirements for maintaining a position. For many, it’s also a personal goal.” In fact, it was Bang’s self-motivation and personal dedication that first attracted Barbrow’s attention, even across more than 2,500 miles of phone and Internet wires. In the course of the admissions process, the two started having regular conversations and developed a friendship. Although Bang was only on campus for a few hours, she stressed that after her niece’s commencement ceremony, meeting Barbrow and other World Campus instructors was her first priority. Sally Knapp, a registered dietitian and Bang’s current instructor, was among those who took the opportunity to meet the student face-to-face. Barbrow is proud of students like Bang who take on the sometimes difficult task of learning at a distance. Despite the challenges these students face, a recent report from American College Testing, a national testing organization, regarding the results of the Dietetic Technician Registration Exam confirmed that the World Campus program is a success. Penn State graduates achieved a 100-percent pass rate, and their scores were considerably higher than the national average in the two major areas of Food and Nutrition and Food Service Systems Management. “Not only do our students pass, but they score at the top of the group,” Barbrow said. According to Bang, both that reputation for Penn State quality and the program’s accessibility led her to enroll in the World Campus associate degree program. Already working for a public health educator in Women, Infant and Children (WIC) nutrition programs, Bang found out about Penn State’s on-line degree from her supervisor. “I was searching for a dietetic technician degree,” she said, “but couldn’t find anything in the area. Then my supervisor found out about the World Campus program through the Internet. I was just delighted that it was Penn State. “I love being a Penn Stater,” Bang added. “Penn State is known everywhere and recognized as a wonderful school. When people see that you are from Penn State, it looks good on your resume, and it says that you are good, too. There are a lot of Penn Staters in my family, so it’s part of our family tradition.” Along with herself and two of her nieces, Bang’s husband, sister-in-law and many friends are all Penn State alumni. Although her World Campus program does not require her ever to step foot on campus, Bang sees this trip as the happy return of a former student, as well. Bang first enrolled at Penn State New Kensington 25 years ago, but the challenge of going to school full time and raising two children was too much. “The first time I went to Penn State, I was only 27 and, having just moved here from Chile, my English was not very good. I knew that I liked nutrition, but I was not as sure about it as I am now. Now, I love it. When you’re 52 years old, you take things a lot more seriously. Now, I am studying because I want to help people and to learn more about how to improve nutrition and health. I’ve been working here for two years, and I want to know more,” Bang said. “That’s what works so well about the program,” she noted. “It’s a requirement that you are working in a clinical environment as you take classes. I am taking community dietetics right now, and everything I am learning in the course I apply at work every day. Little by little, I can see how I am improving in my work.” For Barbrow, Bang’s progress is proof that the program is meeting its goals. “One of the program goals is to help improve nutrition standards in health care facilities nationwide,” Barbrow commented. “Because our students are working in the field already, they are able to implement new ideas and new solutions immediately, and they help make a difference in the quality of nutrition wherever they are.” | |||||
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© 2002 Outreach Communications, Outreach & Cooperative Extension, The Pennsylvania State University phone: (814) 865-8108, fax: (814) 863-2765, e-mail: outreachnews@outreach.psu.edu |
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