In July, USF College of Public Health (COPH) dietetics students traveled to Accra, Ghana, for an intensive, hands-on global health experience focused on combating malnutrition.
Led by Dr. Lauri Wright, associate professor in the Department of Community Health Sciences and director of the nutrition and dietetics program, the trip combined clinical training, community outreach and cultural immersion in West Africa’s coastal capital.
Dr. Lauri Wright with her dietetic students at a Ghanaian teaching hospital. (Photo courtesy of Wright)
“Accra is right on the ocean and that location carries historical significance,” Wright said. “Ghana was a major exporter of enslaved people to the U.S. and the Caribbean. Beyond the professional learning, students gain a deep understanding of this history and Ghana’s peaceful path to independence.”
The academic focus of the trip centered on dietetics practice in low-resource settings. Students nearing the completion of their dietetics program and internship spent six days a week working in large teaching hospitals and rural communities. They helped screen children for malnutrition and observed the challenges of treating patients without access to the specialized nutrition products common in the U.S.
The dietetic students taking a break from treating patients. (Photo courtesy of Wright)
“I think they gained an appreciation for the creativity and skill of Ghanaian dietitians,” Wright said. “They don’t have Ensure or Boost, or all the tube feeding products we rely on here. Instead, they use local foods—grinding fish into powder to add to stews, or enriching meals with native ingredients. It pushes our students to think more creatively about nutrition care.”
Outside of the clinical setting, the group spent Sundays immersed in Ghanaian culture. Students took a cooking class with local dietitians, learning to make traditional dishes such as fufu and vegetable stews. They also visited Osu Castle, a former enslaved fort, where they confronted the country’s complex colonial past.
One of the students learning to make fufu. (Photo courtesy of Wright)
“The church there was literally built above the men’s prison cell,” Wright said. “To stand there and realize what happened in that space—it’s incredibly powerful.”
Students also explored Accra’s artisan markets, where they selected vibrant fabrics to have custom clothing made by local seamstresses.
“Seamstressing is a very prestigious job in Ghana,” Wright added. “It’s one of those cultural experiences that helps them appreciate the craftsmanship and economy of the country.”
While the experience is transformative, Wright emphasized that the program is demanding.
The dietetic sudents during one of the sessions at the teaching hospital. (Photo courtesy of Wright)
“This isn’t a sightseeing trip. You’re working long hours in hospitals without air conditioning, in full lab coats and sometimes facing emotionally difficult cases,” she said. “It’s challenging—but for the right student, it’s life-changing.”
One of those students, alumna Brianna Paul, who now works at Moffitt Cancer Center, credits the trip with shaping her career and outlook on global health.
“Her whole life changed because of Ghana,” Wright said. “She really understood the impact of what we do.”
For Wright, the goal of the annual Ghana trip remains the same: to prepare compassionate, adaptable professionals ready to serve communities—no matter their resources.
“It’s about empathy, cultural awareness and innovation,” she said. “Those lessons stay with our students long after they return home.”