SERVICE-LEARNING (SL), OR learning through service, is a well-documented and practice-relevant teaching approach where students enrolled in a course apply what they are learning to real-life situations as they work to meet the needs of a community partner. In linking academic learning to community service, SL promotes students' civic engagement.1,2 In nutrition and dietetics education, this engagement in the community can systematically expose students to important public health issues, such as person-centered care, evidence-based practice, advocacy, cultural competence, insurance and reimbursement, and community policies, aspects that differentiate SL from other forms of volunteer experience.
