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Objective. To implement a service learning program in nutrition and assess its impact on pharmacy students' communication skills and professionalism and elementary school children's knowledge of nutrition concepts. Design. First-year pharmacy students completed 4 nutrition education sessions led by a registered dietitian and then presented the material to pre-selected classes of at-risk elementary school children in kindergarten through third grade. Assessment. Ninety-six pharmacy students completed the pre-and post-experience survey and more than 90% rated achievement of course objectives as strongly agree or agree. Four hundred sixty-eight elementary students completed a pre-and posttest on nutrition knowledge. Significant improvement was found in all grade levels on the knowledge test. Conclusion. This service learning experience was beneficial for the elementary school children and pharmacy students, enhancing the knowledge of both groups and establishing a positive relationship between the pharmacy school and the community.

I t is estimated that >30 million American adults, or 9.4% of the U.S. population, had diabetes in 2015, of which ~7.2 million were undiagnosed (1). In 2015, diabetes was the seventh leading cause of death in the United States, with atherosclerotic cardiovascular disease (ASCVD) being the primary reason for morbidity and mortality among patients with diabetes. ASCVD, defined as a history of myocardial infarction (MI), stable or unstable angina, acute coronary syndromes, coronary or other arterial revascularization, stroke or transient ischemic attack, or peripheral arterial disease (PAD) presumed to be of atherosclerotic origin, is the greatest contributor to the direct and indirect costs of diabetes (2). The absolute risk of cardiovascular disease (CVD) more than doubles in patients diagnosed with diabetes, and ~80% of patients with diabetes die of CVD (3-5). Of patients diagnosed with diabetes, women have a 25% greater risk of

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