This report reviews the application of service-learning in higher education, specifically focusing on its relevance to promoting physical activity, healthful eating, and preventing obesity. It highlights service-learning as an experiential teaching strategy that combines classroom instruction with meaningful community service and guided reflection. The review discusses the benefits for students, including improved social skills, empathy, and awareness of community issues, as well as enhanced knowledge and motivation. It also addresses the benefits for educational institutions and communities through improved relationships and mutually beneficial activities. The report describes various service-learning applications such as nutrition education for kids, dietary improvement for seniors, and health education in children. It identifies key elements for successful implementation, including addressing community needs, connecting service to academic content, and critical reflection. The report emphasizes the potential of service-learning as a flexible component of academic coursework in preventive medicine and public health, while also acknowledging potential barriers such as resource limitations and the need for careful planning and communication.
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