Toni Marie Gist
University of Illinois, Urbana-Champaign, United States
Toni Gist is a Clinical Assistant Professor in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign. She teaches large-enrollment courses in nutrition and food science, reaching over 2,500 students annually, and is known for designing engaging, real-world learning experiences. Her work integrates artificial intelligence, action learning, and global collaborations to connect nutrition concepts to practice. Toni is the author of Nutrition for U and has published and presented topics related to nutrition education, emerging technologies, and student engagement. She was recognized with the University of Illinois Excellence in Undergraduate Teaching Award and is consistently ranked as an excellent instructor by her students. Her professional interests focus on translating evidence-based nutrition into practical, accessible strategies for diverse populations, while exploring how innovative tools like AI can enhance public health nutrition practice.
Project #1 Information
Project Name: Nourishing Global Connections: A COIL Collaboration in Nutrition, Culture, and Innovation (U of I and NTU)
Partner: Yi-Chen Lo, Ph.D., National Taiwan University (Taiwan)
Project Length: 1 Semester (Fall 2024, conversations are ongoing)
Modality: Synchronous & Asynchronous
Technology Tools Utilized: Google Meet, Email, Box, Insta360 Camera, VR Headsets, Canva
UN Sustainable Development Goals: Good Health and Well-Being; Quality Education
Project Summary:
Through a Collaborative Online International Learning (COIL) partnership with National Taiwan University, students engaged in a shared global classroom focused on nutrition, culture, and health. The project connected students across countries through interactive discussions, comparative assignments, and real-world applications, allowing them to explore how food practices and health behaviors are shaped by cultural context. This experience fostered global awareness, critical thinking, and a deeper understanding of nutrition and food science beyond borders.
Learning Outcomes:
- Intercultural Competence in Nutrition: Students analyzed how cultural, social, and environmental factors influence dietary practices and health outcomes across different global contexts.
- Application of Nutrition Knowledge in Real-World Contexts: Students applied evidence-based nutrition concepts to real-world scenarios by collaborating with international peers, strengthening their ability to share their food and culture in a professional-quality “nutrition, food, and culture” handbook.
Project #2 Information
Project Name: Bilingual, Borderless, Impactful: A COIL Collaboration in Nutrition and Public Health
Partner: Dr. Jose Antonio Palma Jacinto, Universidad Veracruzana (Mexico)
Project Length: 1 Semester (Fall 2025, conversations are ongoing)
Modality: Synchronous & Asynchronous
Technology Tools Utilized: Zoom, Zoom translator, ChatGPT, Email, Box, Insta360 Camera, VR Headsets, Canva
UN Sustainable Development Goals: Good Health and Well-Being; Quality Education; Reduced Inequalities; Partnerships for the Goals
Project Summary:
This COIL collaboration connected students across the United States and Mexico in a bilingual, shared learning environment focused on nutrition and public health. Through cross-cultural dialogue, applied assignments, and community-centered projects, students explored how cultural traditions, sustainability, and access influence health outcomes. As part of the experience, students conducted peer interviews and collaborated to create educational videos that are now published on YouTube, extending the project’s impact beyond the classroom. The experience strengthened students’ ability to communicate across languages, think globally, and apply evidence-based nutrition strategies in culturally relevant ways.
Learning Outcomes:
- Intercultural Communication and Global Competence: Students developed the ability to communicate effectively across languages and cultures by engaging in bilingual discussions and conducting peer interviews, strengthening their global awareness and cultural humility in the context of nutrition and public health.
- Translation of Evidence-Based Nutrition into Public-Facing Communication: Students applied evidence-based nutrition concepts by creating educational videos for a public audience, enhancing their skills in translating scientific information into accessible, culturally relevant messaging for diverse communities.