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ACADEMIC WORK
This presentation showcases a few projects that I have developed as an
undergraduate at Louisiana State University. These include:
Grant Proposal for the College of Agriculture
Cultural Food Patterns Class Project
Student Dietetic Association Newsletters
Handout on Beets for Cooking Presentation
The Ability of Households in Southeast Louisiana Enrolled in the Supplemental Nutrition
Assistance Program to Meet the Food Recommendations of the 2010 Dietary Guidelines for
Americans
June 2010 – June 2011
Alicia Rodriguez
Student Investigator
Carol E. O’Neil, PhD, MPH, LDN, RD
Class of 1941 Alumni Professor
Faculty Supervisor
2
Introduction
The Food and Nutrition Service (FNS) of the United States Department of Agriculture
(USDA) is dedicated to providing better access to food and more wholesome diets to children
and low- income families (1). The FNS meets these goals through nutrition assistance programs
such as the Supplemental Nutrition Assistance Program (SNAP) (1). The SNAP is “the
cornerstone of USDA’s nutrition assistance” and its purpose is to alleviate hunger and
malnutrition by helping low-income households afford a more nutritious diet (1). In fiscal year
2009, the SNAP provided 15,232,105 households including 33,722,293 people with
$50,360,147,162 in benefits (2). The SNAP is an entitlement program that offers its benefits to
households that have a gross and net income below 130% and 100% of the poverty level (3). For
example, a household of four with a net monthly income of $1,154 qualifies for a maximum
SNAP allotment of $321 per month (4). The SNAP benefits are awarded through Electronic
Benefit Transfer (EBT) cards that allow the money to be transferred from a federal account into a
retailer account to pay for goods purchased (5).
The SNAP addresses the issue of food insecurity which is described as the absence of
steady access to a sufficient and nutritious diet (6). Food-insecure households are differentiated
on the basis of severity in adults or adults and children (6). In 2008, 14.6% of American
households were food insecure including 5.7% with very low food insecurity (7). At the same
time, 11% of households in Louisiana were food insecure and 3.7% had very low food security
(8). Not having enough money for food was among the top reasons for food insecurity and
hunger among very low food secured households (7). Food insecurity is also associated with
development of nutrition-related chronic diseases, including coronary heart disease, type 2
diabetes, and hypertension (9). Food insecure households tend to substitute simple
carbohydrates, including refined starches and added sugars for fruit and vegetables and other
healthier food options (9). Higher consumption of energy from added sugars and refined starches
is associated with low intake of protein, iron; vitamins A, C, B6, B12, and D; and calcium and
potassium (10-14).
The Dietary Guidelines for Americans (DGA) are the national nutrition policy that
provide science-based recommendations to encourage healthy Americans 2 years of age and
older to consume a balanced diet and engage in physical activity (15). Every five years the
USDA and the department of Health and Human Services (HHS) revise and re-issue the DGA
(17). The 2005 DGA are different from previous versions in that they used an evidence-based
approach (15, 16). Recommendations are made for a variety of age, gender, activity levels, and
energy levels; for a standard 2000 kcal diet, the recommendations include 7-8 servings of grains
(at least half whole grain), 2 cups of fruits, 2.5 cups of vegetables, 5.5 ounces of meat/meat
substitute, and 3 cups of low-fat or fat-free dairy (15). The 2010 DGA will be published this fall;
therefore, the 2005 DGA are still in effect (17). The feasibility of EBT recipients meeting the
2010 DGA is unknown (17), but it’s been demonstrated that meeting the 2005 DGA is difficult
for families totally reliant on SNAP benefits. Grocery stores located in low-income and
neighborhoods with a high prevalence of food insecure households have decreased availability of
healthy food options as recommended by the DGA (18, 19). Also, very low-income individuals
may restrain from eating healthier because of the higher cost of a healthier food options (18, 19).
Therefore, the purpose of this research project is to determine the ability of families in Southeast
Louisiana enrolled in the SNAP to meet the 2010 DGA.
3
Objectives
The objectives for this research study are to:
1. Use an available market basket of foods provided to establish the lowest cost menus of
the foods in the basket that meet the 2010 DGA for a family of three (the average family
size of Louisiana residents receiving SNAP benefits).
2. Plan two-week cycle menus that will allow individuals to meet the 2010 DGA and that
are acceptable to the majority of those residing in Louisiana, low-cost, and inclusive of
healthy food items and that follow the 2010 DGA for a family of three.
3. Conduct focus group discussions with low-income individuals to determine the
acceptability of menus.
4. Compare the resources available to low-income families through the SNAP with the cost
of following the 2010 DGA.
Materials and Methods
A market basket is a list of foods that will meet the USDA dietary recommendations and
they are used to assess and evaluate the prices and availability of food entries (18, 20). The price
of a healthy food market basket will be compared with the benefits provided by the SNAP to
determine if the latter can provide enough money to follow the 2010 DGA. The average family
size in Louisiana is 3.26; therefore, the reference household will be a family of three that
includes a girl10 years of age and male and female 40 years of age (21). The maximum SNAP
benefit that a family of three in the United States can obtain is $526 (4) and the average SNAP
benefit for a family in Louisiana is $323.05 (Annrose Guarino personal communication to Alicia
Rodriquez). The maximum SNAP benefit assumes that the family has a net income of $0; few
individuals receive the maximum (4). The study will compare the cost of a 2-week cycle menu
that meets the food recommendations of 2010 DGA with the average and maximum SNAP
benefits available to this reference family.
The cycle menus will be based on MyPyramid recommendations. The information on
age, gender, and estimated amount of physical activity executed daily by the fictional family
members will be entered into MyPyramid. The number of kilocalories and servings of each food
group for each member of the reference family will be given by the program. The amount of
physical activity executed daily will be estimated as minimal.
A two-week cycle menu will be planned. First, a culturally sensitive list of foods
commonly eaten in Southeast Louisiana will be developed. Since the DGA requirements are
different for each family member, serving sizes for each menu item will be stipulated. The
menus for each family member will be analyzed for energy and nutrient content using the
Nutrition Data Systems for Research (NDSR) (University of Minnesota). The average food
prices will be taken from a market basket of foods obtained previously. Then, the lowest cost
menus of the foods in the basket that adhere with the 2010 DGA will be determined.
The menus will be assessed using focus group discussions with low-income individuals
to determine acceptability (22).
Significance
Federal and State agencies must understand discrepancies between the objectives of the
SNAP and the recommendations offered by the 2010 DGA. This study is important because it
will potentially bring the issues of adherence to DGA recommendations to the eyes of
policymakers and generate hypotheses to assuage the problem.
Literature Cited 1. About FNS. http://www.fns.usda.gov/fns/about.htm. Accessed March 24, 2010
4
2. Supplemental Nutrition Assistance Program Monthly Data.
http://www.fns.usda.gov/pd/34SNAPmonthly.htm. Accessed March 24, 2010
3. Lander PS. The Food Stamp Program: History, nutrition, education, and impact. J Am Diet
Assoc. 2007;107(11):1945-51.
4. Supplemental Nutrition Assistance Program: Eligibility. http://www.fns.usda.gov/snap/
applicant_recipients/eligibility.htm. Accessed March 24, 2010.
5. Supplemental Nutrition Assistance Program: A short history of SNAP.
http://www.fns.usda.gov/snap/rules/Legislation/about.htm. Accessed March 24, 2010.
6. Nord M. Food insecurity in households with children: Prevalence, severity, and household
characteristics. http://ers.usda.gov/Publications/EIB56/EIB56.pdf. Accessed March 25, 2010.
7. Nord M, Andrews M, Carlson S. Measuring food security in the United States: Household
food security in the United States, 2008. http://ers.usda.gov/Publications/ERR83/ERR83.pdf.
Accessed March 25, 2010.
8. Food Research and Action Center. Prevalence of household-level insecurity and very low
food security by state 2006-2008 (average).
http://www.frac.org/pdf/foodinsecurity_2008_rank.pdf. Accessed April15, 2010.
9. Seligman HK, Laraia BA, Kushel MB. Food insecurity is associated with chronic disease
among low-income NHANES participants. J Nutr. 2010;140(2):304-10.
10. Bhargava A, Amialchuk A. Added sugars displaced the use of vital nutrients in the National
Stamp Program Survey. J Nutr. 2007;137(2):453-60.
11. Charlton KE, Kolbe-Alexander TL, Nel JH. Micronutrient dilution associated with added
sugar intake in elderly black South African women. Eur J Clin Nutr. 2005;59(9):1030-42.
12. Kranz S, Smiciklas-Wright H, Siega-Riz AM, et al. Adverse effect of high added sugar
consumption on dietary intake in American preschoolers. J Pediatr. 2005;146(1):105-11.
13. Marshall TA, Eichenberger Gilmore JM, Broffitt B, et al. Diet quality in young children is
influenced by beverage consumption. J Am Coll Nutr. 2005;24(1):65-75.
14. Marriott BP, Olsho L, Hadden L, et al. Intake of added sugars and selected nutrients in the
United States, National Health and Nutrition Examination Survey (NHANES) 2003-2006.
Crit Rev Food Sci Nutr. 2010;50(3):228-58.
15. Dietary Guidelines for American 2005. http://www.health.gov/dietaryguidelines/
dga2005/document/pdf/DGA2005.pdf. Accessed March 23, 2010.
16. Nutrition and your health: 2000 Dietary Guidelines for Americans.
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2000/2000DGProfessionalBookle
t.pdf. Accessed March 23, 2010.
17. Dietary Guidelines for Americans: Development of the 2010 Dietary Guidelines.
http://www.cnpp.usda.gov/dietaryguidelines.htm. Accessed March 23, 2010.
18. Jetter KM, Cassady DL. The availability and cost of healthier food alternatives. Am J Prev
Med. 2006;30(1):38-44.
19. Chaloupka FJ, Powell LM. Price, availability, and youth obesity: Evidence from Bridging the
Gap. Prev Chronic Dis.2009;6(3):A93.
20. Sheldon M, Gans KM, Tai R, et al. Availability, affordability, and accessibility of healthful
diet in a low-income community, Central Falls, Rhode Island, 2007- 2008. Prev Chronic Dis.
2010;7(2):A43.
21. U.S. Census Bureau: Louisiana. http://www.census.gov/. Accessed April, 15, 2010.
22. Holston DM. Assessing perception of Family Nutrition Program characteristics and nutrition
education needs of low socioeconomic status individuals. Unpublished MS Thesis 2004.
5
Title: The Ability of Households in Southeast Louisiana Enrolled in the Supplemental Nutrition
Assistance Program to Meet the Food Recommendations of the 2010 Dietary Guidelines for
Americans
PI: Alicia Rodriguez
Faculty Advisor (s): Dr. Carol E. O’Neil
Department/School: Human Ecology
Item Amount Explanation
Travel $600 $600 to attend and present at the 2011
Experimental Biology Meeting in
Washington, DC
TOTAL $600
COOKING PRESENTATION
In the spring and summer 2009, I participated in 2 cooking demonstrations for the
Big River Economic & Agricultural Development Alliance (BREADA). The cooking
presentations took place at the downtown fresh market. I developed a handout
for the spring cooking demo on beets.
GRANT PROPOSAL
I applied and received a grant through the LSU College of Agriculture. The grant is
worth $600 and will go toward funding my thesis research project. Next is a copy
of the grant proposal which will give a clear understanding of the objectives of
this research project.
The eighth wonder of the world
Beets
Continues on the back
Roasted Beet Salad with Oranges and Beet Greens
Materials you will need Ingredients
Oven Small and big sharp knives Foil paper Large saucepan (2 quart/8 cups) 2 medium bowls 1 small bowl Paper towel Wire wisk
6 medium beets, greens cut-off 3 large navel oranges, peeled and sectioned 1/2 large sweet onion, chopped in thin
wedges 1/3 cup red wine vinegar 1/4 cup extra virgin olive oil 2 garlic cloves, minced 1/2 teaspoon of grated navel orange peel
Steps in Preparation:
1. Preheat oven to 400°F.
2. Cut off greens and discard the stems. Roughly chop leaves and reserve.
3. Wrap each beet in foil and place on oven rack and roast until tender when stabbed with fork.
This takes about 1 hour and 30 minutes.
4. Cool. Peel beets, then cut each into 8 wedges and place them in a medium sized bowl.
5. Cook beet greens in large saucepan of boiling water until just soft. This takes about 2 minutes.
6. Drain. Cool. Squeeze greens to remove some moisture. Add greens to bowl with beets.
7. Peel the orange to remove pith and outer membrane.
8. Take another bowl and using a small sharp knife, cut between the membranes of navel orange to
release segments.
9. Add orange segments and onion (chopped in thin wedges) to bowl with beet mixture.
10. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to
coat.
11. Season with salt and pepper and let stand at room temperature for 1 hour. Serve.
This recipe
serves six
people!
Beets are healthy!
High in natural sugars and low in fat.
Great sources of fiber which help lower cholesterol levels.
A diet rich in fruits and vegetables may reduce risk of some cancers.
Diets high in fiber-rich foods may reduce the risk of cancers of the colon and rectum.
Taste sweeter when fresh.
Today’s recipe is healthy, too!
Calories: 144 kcal, Total Fat: 8 grams, saturated fats: 1 gram, no cholesterol, Fiber: 4 grams.
At the grocery store, purchase:
Beets with a smooth and firm skin
and bright green colored leaves.
Navel oranges which are firm and
heavy for their size. Watch out for
bruises and shriveled spots.
Onions which feel dry and solid all
over, with no soft spots or
growth. The skin should have a
crackly feel and should look shiny.
Dry garlic heads that feel firm.
Avoid soft, mushy or shriveled
cloves.
Storage tips:
Place garlic and onions in a cool,
dry and dark place where air
flows.
Do not store onions and potatoes
together.
Place oranges in the crisper
drawer of refrigerator.
Place beets that have their tops
chopped off in the coolest part of
the refrigerator.
You should wash your hands and clean
your working area before and after
preparing your recipe!
Cost per serving
$2.50
Do you have some leftovers? Put in a plastic container
and refrigerate. The next day, you can replace those not so
healthy snacks with the beet salad!
MY BEVERAGE PYRAMID
This was a project for a Nutrition class called "Cultural Food Patterns." We had to
develop a visual that represented an aspect of American Culture. I have attached
my visual representation with a short paper that describes the ideas behind the
visual. Using Adobe Illustrator, I built a Beverage Pyramid that mimics the
MyPyramid developed by the United States Department of Agriculture.
Name: Alicia Rodriguez 1
Course: HUEC 4016 2
Assignment One: Response Paper 3
What is American Culture? 4
When I think of American Culture as related to nutrition, I picture an array of sugar-sweetened 5
beverages such as regular and diet sodas, sweet tea, and fruit drinks. However, Americans have not 6
always had access to these types of beverages. From the emergence of Homo sapiens to the origin of 7
humans, breast milk and water were the only sources of potable liquids (1). Nowadays, the variety of 8
beverages available for intake has broadened, thus, decreasing the consumption of water and milk (1). 9
In addition, a relationship has been linked between consuming sugar-sweetened beverages and 10
developing chronic diseases. I conveyed this association through an adapted visual representation of 11
MyPyramid, which I named MyBeveragePyramid. 12
MyBeveragePyramid is the most predominant feature of my visual representation of American 13
Culture. The pyramid is divided into six color-coded sections, each illustrating a different category of 14
beverages. The width of each color strip increases from left to right exhibiting the 2005-2006 U.S. 15
patterns of daily beverage consumption in milliliters in 19-39 year olds (2). According to Table 1 Panel A 16
in the research article “Patterns of beverage use across the lifecycle,” soda and fruit drinks are the most 17
consumed beverages in the United States after water (2). This beverage category is followed by alcohol, 18
other beverages providing energy, diet drinks, unsweetened coffee and tea, and whole fat milk (2). In 19
addition, “the most noted changes *in beverage consumption+ are in both SSB [Sugar-Sweetened 20
Beverages] and alcohol, the latter increasing considerably for adults and SSB increasing among all age 21
groups” (2). 22
This increase in the intake of sugar-sweetened beverages is associated with an increased risk of 23
developing type II diabetes and coronary heart disease (CHD) in adults. From 1980-2004 women from 24
the Nurses’ Health Study (NHS) were followed to examine the relationship between CHD and the 25
consumption of sugar-sweetened beverages (3). As stated in the research article, “we observed a 26
significant positive association between regular consumption of SSBs [Sugar-Sweetened Beverages] and 27
risk of CHD. This association remained significant even after adjustment for a multitude of dietary and 28
lifestyle factors ” (3). Furthermore, diet beverages were not found to significantly increase diabetes 29
threat (3). However, diabetes is a risk factor in developing CHD and, therefore, it can be considered an 30
intermediate risk factor between CHD threat and the intake of sugar-sweetened beverages (3). 31
Additionally, consumption of sugar-sweetened drinks has been associated with obesity. The 32
relationship between soda consumption and overweight and obesity in California was studied by the 33
University of California, Los Angeles (UCLA) utilizing the 2005 Health Interview Survey (CHIS 2005) (4). 34
The researchers found that “for both adults and adolescents, the prevalence of overweight and obesity 35
is higher among those who drink one or more sodas or other sweetened beverages every day than 36
among those who do not” (4). According to the study, adults who consume sodas are 27% more likely to 37
become overweight or obese (4). The obese individual depicted in my visual representation symbolizes 38
this relationship between the consumption of sugar-sweetened beverages and higher risk of CHD, 39
diabetes, obesity, and overweight. Moreover, the obese person is utilizing the elevator instead of the 40
pyramid steps to arrive to the top of the pyramid. 41
There are many aspects that contribute to the phrase “American Culture.” In relation to health 42
and nutrition; however, MyPyramid continually comes to my mind. This nutrition policy tool reminds 43
Americans of the steps to lead a healthier and more balanced life. Nevertheless, sometimes it is 44
necessary to modify nutrition tools such as MyPyramid to describe reality and remind America of what it 45
has become. My visual representation of American Culture aims to portray how sugar-sweetened 46
beverages have impacted America’s health status. 47
Literature Cited 48
49
1. Wolf A, Bray GA, Popkin BM. A short history of beverages and how our body treats them. Obes 50
Rev. 2009;9(2):151-64. 51
2. *Barry MP. Patterns of beverage use across the lifecycle. Physiol Behav. 2010. 52
doi:10.1016/j.physbeh.2009.12.022. Accessed March 20, 2010. 53
3. Teresa TF, Vasanti M, Kathryn MR, JoAnn EM, Walter CW, Frank BU. Sweetened beverage 54
consumption and risk of coronary heart disease in women. Am J Clin Nutr. 55
2009;89(4):103701042. 56
4. Susan HB, Malia J, Hongiian Y, Harold G. Bubbling Over: Soda Consumption and Its Link to 57
Obesity in California. http://www.healthpolicy.ucla.edu/pubs/files/Soda%20PB%20FINAL%203-58
23-09.pdf. Accessed March 24, 2010. 59
SODA & FRUIT DRINKS ALCOHOL
OTHER BEVERAGESPROVIDING
ENERGY
DIET DRINKS
UN
SWEE
TEN
ED
COFF
EE &
TEA
WH
OLE
FAT
M
ILK
MyBeveragePyramidELEVATING YOUR WAY TO HEALTH RISKS
MyBeveragePyramid.gov
SODA & FRUIT DRINKS ALCOHOL
OTHER BEVERAGESPROVIDING
ENERGY
DIET DRINKS
UN
SWEE
TEN
ED
COFF
EE &
TEA
WH
OLE
FAT
M
ILK
MyBeveragePyramidELEVATING YOUR WAY TO HEALTH RISKS
MyBeveragePyramid.gov
STUDENT DIETETIC ASSOCIATION NEWSLETTERS
As the secretary of the Student Dietetic Association at Louisiana State University
for the academic calendar year 2009-2010, I developed a bimonthly newsletter
for every meeting for a total of 11 newsletters.
Nutrition Bits LOUISIANA STATE UNIVERSITY—FEBRUARY 9, 2010 SPRING 2010 MEETING #1
STUDENT DIETETIC ASSOCIATION
Check out our Website and Facebook page!! Stay connected with SDA Web Address: Go to http://www.lsu.edu/student_organizations/dietetic/ Facebook Group Name: SDA @ LSU 2009-2010
Today’s Speaker is… Denise Holston! If you are interested in Community Nutrition, Denise Holston has some wonderful volunteer opportunities for you. She works in Knapp Hall as the Smart Bodies program coordinator. Smart Bodies is an interactive educational program designed to help prevent childhood obesity through classroom activities that teach the children about healthy eating habits and physical exercise. Turn the page for more information on volunteer opportunities.
Pick up your directory! Last semester, directories were handed out to SDA members who paid dues before Wednesday, September 30th. There are still some directories left; therefore, if you paid your dues please come pick up your directory!
IMPORTANT ANNOUNCEMENTS FROM SDA
Upcoming Speakers
February 23- Lee Jackson, RD working with Holly Clegg.
March 16- Hillary Price. & Robin Strate. They work for Ochsner and will offer some insight into clinical nutrition.
March 30- Sara Nelms and Lori Koonce. They will be talking about Camp Victory. This is an excellent volunteer opportunity for those of you who are interested in getting some experience during the summer!
UPCOMING LSU AND SDA EVENTS February 15-16th (Mon-Tues) - Mardi Gras Holiday
February 18th (Th) - Priority Point Basketball game vs. Vanderbilt @ 7pm
February 21st-27th (Mon-Fri) - National Eating Disorders Awareness Week
February 23rd (Tues) - SDA meeting #2 @ 4:30pm
February 25th (Th) - LSU Wellness Education Department Workshop @ 6:30pm
February 27th (Sat) - Irene W. Pennington Wellness Day for Women 7:30-
12:30pm
March 8-12th (Mon-Fri) - Midterms week
***FOR MORE EVENTS CHECK OUT OUR CALENDAR POSTED ON THE BULLETIN
BOARD IN THE HUEC BLDG!
I n s i d e S D A N u t r i t i o n
B i t s
SDA Announcements 1
Upcoming Events 1
Speaker Information 1
Let’s Get Cookin’ 2
Happy Birthday to YOU! 2
Volunteers Needed 3
Internships for YOU! 3
Enrich that Library 4
Workshops & Extras 4
S D A N U T R I T I O N B I T S
LET’S GET COOKING H e a l t h y S u p e r B o w l S n a c k ! T u r k e y & W h i t e B e a n C h i l i
Ingredients: 1 pound lean ground turkey (or 90% lean ground beef) 1 tsp canola oil 1 medium onion, chopped 3 celery stalks, coarsely chopped 3 (15 oz) cans small white beans, rinsed and drained 2 (10 oz) cans chopped tomatoes with green chili 1 (8 oz) can tomato sauce 1 ½ Tbsp Mexican seasoning (or 1 Tbsp chili powder & 1 Tsp ground cumin)
Preparat ion: 1. In a large heavy pot, cook ground turkey over medium-high heat until no longer pink (about 5 to 6
minutes). Remove turkey from pan, drain & set aside. 2. Heat oil in the same pot over medium heat; add onion & celery and cook until softened (about 4
minutes). 3. Add cooked turkey, beans, canned tomatoes and their juice, tomato sauce and seasonings to the pot.
Bring the mixture to a boil; reduce heat and simmer uncovered for 20 minutes.
Extra Notes: Pass around shredded jack cheese, sliced green onions & chopped cilantro as toppings. Serve with assorted raw veggies, tossed green salad and baked tortilla chips. For more information and a recipe of homemade chips visit: www.mnsu.edu/shs/healtheducation/bmc).
Nutr i t ional Information (per serv ing): 220 calories, 25 g protein, 30 g carbohydrate, 9 g fiber, 4 g fat
Treat your guests to some delicious and healthy foods during the game. Make this chili the day before and simply reheat before kick-off.
HAPPY BIRTHDAY TO YOU...
Serv ings: 8
9—Smolaga, Paula 12—Linch, Kristina 12—Patel, Hiral 13—Schwartz, Rebecca 19—Guthrie, Heather 20—Landry, Sarah 21—Lam, Nguyen 23—Faxon, Rachel
5—Martin, Ashton 20—Drummond, Karrah 22—Tabary, Elizabeth 23—Harned, Rachel 25—Fritscher, Kate 28—Roddy, Ashley 30—Starks, JoAnna
8—Reagor, Sarah 26—LeJeune, Jamie 26—Raspa, Suzanne
December January February
S D A N U T R I T I O N B I T S
INTERNSHIPS FOR YOU! E x p l o r i n g t h e W e s t C o a s t . . .
Univers i ty of Nevada Location: Reno, Nevada Type: Full Time Non-Degree Annual Enrollment: 12 Enrollment: January & July Program Length: 6 months Emphasis: Nutrition Therapy Estimated Total Tuition: Resident & non-resident: $4,000 Computer Matching: April & November Stipend: All/some meals
Oregon Health & Science Univers i ty Location: Portland, Oregon Type: Full Time Non-Degree Annual Enrollment: 19 Enrollment: Fall term Program Length: 10 months Emphasis: General, Nutrition Research Estimated Total Tuition: Resident: $21,800 Non-resident: 30,200 Computer Matching: April Stipend: none
VOLUNTEERS NEEDED! E n r i c h Y O U R c u r r i c u l u m . . .
Student Dietetic Associat ion: Community involvement SMART Bodies: During this interactive program children learn about healthy eating habits and the
importance of physical exercise. Volunteers are needed from 8:30am to 2:30pm during the following dates. You can sign up by e-mailing [email protected].
Shenandoah Elementary (EBR Parish)- 2/22 Audubon Elementary (EBR Parish)- 2/23 AND Twin Oaks Elementary (EBR Parish)- 2/24—As
many volunteers as possible are needed to run the program at these schools. Please take this need into consideration.
Progress Elementary (EBR Parish)- 2/26 Central Primary (Ascension Parish)- 3/1 & 3/2 Central Intermediate (EBR Parish)- 3/4 Gonzales Primary (Ascension Parish)- 3/5 La Belle Aire (EBR Parish)- 3/9 & 3/10
LSU Student Health Center Wellness Education Department: The nutrition department at the LSU SHC needs volunteers during the National Eating Disorders Awareness Week. Here is a list of the activities for the week of February 21st:
Table sits: Monday, February 22nd from 10AM to 2PM at the Free Speech Plaza Fashion Show: Wednesday, February 24th at 6PM in the Union Live Oak Lounge Workshop:
Disordered Eating: Intervention Strategies for Future Professionals and Friends Thursday, February 25th from 6:30PM to 8PM in 225 Peabody Hall
For more information contact Vanessa Richard at [email protected]. She is the Registered Dietitian for the Student Health Center and the coordinator of this program.
ENRICH THAT LIBRARY R e c o m m e n d e d L i t e r a t u r e & R e s o u r c e s f o r N u t r i t i o n
M a j o r s & M i n o r s …
S D A N U T R I T I O N B I T S
Kitchen Confident ial: A d v e n t u re s i n t h e C u l i n a r y U n d e r b e l l y Author: Anthony Bourdain If you have seen his show “No Reservations,” this is the book that started it all. In this book, Anthony
Bourdain describes in graphic detail the ins and outs of the restaurant trade. He tells the reader the story of how he rose from dishwasher to executive chef at Brasserie Les Halles in New York, detailing his adventures along the way.
Amer ican Dietet ic Associat ion: Cooking Healthy Across Amer ica Authors: Kristine Napier, MPH RD & Food and Culinary Professionals DPG This cooking book draws on the unique flavors, history and culinary traditions from all corners of the US.
It offers 350 region-specific recipes that are delicious, nutritious, and easy to prepare. Written by a panel of experienced dietitians and distinguished culinary professionals, each recipe provides easy-to-follow instructions, reliable nutrition-per-serving information and helpful cooking tips.
Pennington Biochemical Research Center Workshops Put a Little Color in your Life This is a free community service workshop about plants and your health. Location: C.B. Pennington, Jr. Bldg. Time: 5:00-8:00pm. When: Tuesday, February 23rd. To register go to this website: http://www.pbrc.edu/color/ Irene W. Pennington Wellness Day for Women This event will offer free health screenings, health-related talks and exhibitions with information targeted
to address issues of women’s health, nutrition and wellness. Free admission and free parking. Location: C.B. Pennington, Jr. Bldg. Time: 7:30am-12:30pm. When: Saturday, February 27th. To register go to: http://www.pbrc.edu/Division_of_Education/WNRP/Wellness_Day_Registration.asp
GRE Information For those of you who are planning to take the GRE soon: The GRE is offered at LSU every day (Monday-Friday) at 8:30am, 12:30pm and 4:30 pm. It costs $150. The GRE is also offered at LSU on Saturdays. You will need to reserve several weeks in advance since
Saturdays are a popular day. Please go to 137 Himes Hall or call (225) 578-9487 to make a reservation or for more information.
WORKSHOPS, GRE INFO & EXTRAS L a s t b u t n o t l e a s t ! !
Nutrition Bits LOUISIANA STATE UNIVERSITY—FEBRUARY 23, 2010 SPRING 2010 MEETING #2
STUDENT DIETETIC ASSOCIATION
Today’s Speaker is… Lee Jackson, LDN, RD! She is the dietitian and assistant of the book author of “Trim and Terrific Diabetic Cooking,” Holly Clegg. Ms. Jackson has participated and helped develop cooking demos and special presentations with Holly Clegg.
Check out our Website and Facebook page!! Stay connected with SDA Web Address: Go to www.lsu.edu/student_organizations/dietetic/
Facebook Group Name: SDA @ LSU 2009-2010
If you have pictures from past SDA events contact Jessica Seaman via e-mail at [email protected].
SDA Dues: If you have not paid your dues to be a member of SDA, please see our treasurer Hiral Patel after the meeting. We utilize this money to fund meeting materials, gift cards for speakers and members, table sits, and other activities sponsored by SDA .
Pick up your directory! If you paid your dues last Fall semester, please come pick up your directory!
IMPORTANT ANNOUNCEMENTS FROM SDA
Upcoming Speakers
March 16- Hillary Price. & Robin Strate. They work for Ochsner and will offer some insight into clinical nutrition.
March 30- Sara Nelms and Lori Koonce. They will be talking about Camp Victory. This is an excellent volunteer opportunity for those of you who are interested in getting some experience during the summer!
***Please come prepared to ask questions.***
UPCOMING LSU AND SDA EVENTS February 24th (Wed) - Men’s basketball vs. Arkansas @ 7pm (priority point)
February 25th (Th) - LSU Wellness Education Department Workshop @ 6:30pm
February 26th-April 23rd - On-campus interviewing program 1502 CEBA
February 27th (Sat) - Irene W. Pennington Wellness Day for Women 7:30-
12:30pm
March 5th (Fr) - Gymnastics vs. Oregon State @ 7pm (priority point)
March 8-12th (Mon-Fri) - Midterms week
March 17th (Wed) - Softball vs. Ole Miss @ 5/7pm (priority point)
***FOR MORE EVENTS CHECK OUT OUR CALENDAR POSTED ON THE BULLETIN
BOARD IN THE HUEC BLDG!
I n s i d e S D A N u t r i t i o n
B i t s
SDA Announcements 1
Upcoming Events 1
Speaker Information 1
Let’s Get Cookin’ 2
Happy Birthday to YOU! 2
Volunteers Needed 3
Job Opportunities 3
Internships for YOU! 4
Enrich that Library 4
S D A N U T R I T I O N B I T S
LET’S GET COOKING B l a c k B e a n B u r g e r s w i t h C o r n S a l s a
Ingredients:
Preparat ion: 1. In a food processor fitted with a metal blade, place onion, garlic and cumin, pulse until coarsely chopped. 2. Add beans, bread crumbs, and cilantro, pulse until combined (don’t puree) Transfer mixture to a bowl;
stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. 3. Form into four 3 ½ inch patties. (If burgers seem very wet, add ¼ cup bread crumbs.) Chill patties,
covered, at least 1 hour and up to 1 day. 4. Meanwhile, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. Peel, pit and
mash avocados in a medium bowl with juice and salt to taste. Cover the surface of the avocado with plastic wrap to seal out air. Set aside.
5. In a large skillet, heat oil over medium heat until hot; cook patties until light brown, 4 to 6 minutes on each side. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffin top, and serve.
HAPPY BIRTHDAY TO YOU...
Serv ings: 8 / / Prep Time: 2 5 m i n / / Total Time: 1 h r . 5 0 m i n ( i n c l u d e s 1 h r . c h i l l i n g )
8—Reagor, Sarah 11—Lesley, Simon 16—Wethey, Caroline 26—LeJeune, Jamie 26—Raspa, Suzanne
February
B u r g e r P a t t i e s : 1/3 cup coarsely chopped onion 2 cloves garlic, peeled 1 tsp ground cumin 1 1/2 cups canned black beans (or black
soybeans) rinsed and drained 1/2 cup coarse dried bread crumbs 1/3 cup chapped fresh cilantro leaves 3/4 cup walnuts, toasted and finely
chopped Kosher salt and freshly ground pepper to
taste 1 large egg, beaten
C o r n S a l s a : 1 cup corn kernels, fresh or frozen /thawed ½ cup seeded and diced tomato 1 scallion, chopped 1 ½ tablespoons chopped fresh cilantro 2 teaspoons seeded and minced jalapeno
chili pepper 2 teaspoons fresh lime juice
G u a c a m o l e : 2 small Hass avocados 1 Tbsp fresh lime juice
E x t r a s : 2 Tbsp olive oil 4 English muffins
Judith Myhand, instructor at the School of Human Ecology,
contributed with this recipe for the SDA Newsletter “Nutrition Bits.”
5—Martin, Ashton 20—Drummond, Karrah 22—Tabary, Elizabeth 23—Harned, Rachel 25—Fritscher, Kate 28—Roddy, Ashley 30—Starks, JoAnna
January
S D A N U T R I T I O N B I T S
VOLUNTEERS NEEDED! E n r i c h Y O U R c u r r i c u l u m . . .
Student Dietetic Associat ion: Community involvement SMART Bodies: During this interactive program children learn about healthy eating habits and the
importance of physical exercise. Volunteers are needed from 8:30am to 2:30pm during the following dates. You can sign up by e-mailing [email protected].
Twin Oaks Elementary (EBR Parish)- 2/24—As many volunteers as possible are needed to run the program at these schools. Please take this need into consideration.
Progress Elementary (EBR Parish)- 2/26 Central Primary (Ascension Parish)- 3/1 & 3/2 Central Intermediate (EBR Parish)- 3/4 Gonzales Primary (Ascension Parish)- 3/5 La Belle Aire (EBR Parish)- 3/9 & 3/10
ADA Student Scoop: If you are interested in writing an article for the ADA Student Scoop, this is your opportunity to show your writing skills. Articles and recipes are due by the first day of the month prior to the publication date. The article should be on a topic of interest to dietetic students and needs to follow the established guidelines. For more directions on how to submit the topic of your article, send an e-mail to Alicia Rodriguez at [email protected]
JOB OPPORTUNITIES I n t h e N u t r i t i o n a l S c i e n c e s f i e l d Food Tasting. Help needed with food tasting research project in the West Baton Rouge schools. Food
tasting takes places during the following dates and times: Dates: 2/25, 2/26, 3/1, 3/2, 3/4, 3/5, 3/8, 3/9, 3/11, 3/12, 3/15, 3/16, 3/18, 3/ 19, 3/22, and 3/23 Times: Monday: 9-12:15, Tuesday: 11-1, Thursday: 9-12:15, Friday: 11-1 Pay: $7.25/hour. Transportation is provided Contact: Dr. Georgianna Tuuri via e-mail at [email protected]
4-H Camp Grant Walker. This is a residential summer camp for boys and girls in 4th—6th grades sponsored by the LSU AgCenter. You will be assisting these children as they enjoy hands-on educational programs and educational tracks that include, among other topics, food and nutrition.
Location: Pollock, Louisiana For more information call: (318)765-7209
Camp Ronald McDonald at Eagle Lake. This is an excellent opportunity if you are interested in acquiring experience in the foodservice management field. There are five paid positions available.
Application deadline: February 26, 2010 For more information visit: http://www.campronald.org/who.php?page=4&sub=2
FOODPICKER.org—Nutrition Editor for nutrition & diabetes education website. Editors will be adding food records to the FOODPICKER database via the internet and working on nutrition related blogs. This is a great opportunity to learn the following skills: assessing food choices for people with diabetes, utilizing technology in a nutrition setting, and participating in a mass collaboration nutrition project.
Hours: 8 week project. Approximately 1-2 hours per week. Sign-up: http://FOODPICKER.org/nutrition_editor/sign_up/ For more information contact: Christine Carlson at 1-877-990-EXAM
ENRICH THAT LIBRARY R e c o m m e n d e d L i t e r a t u r e & R e s o u r c e s f o r N u t r i t i o n
M a j o r s & M i n o r s …
S D A N U T R I T I O N B I T S
Tr im & Terr i f ic Diabetic Cooking: Author: Holly Clegg in partnership with the American Diabetes Association. This book is part of a book series called “Trim & Terrific.” Holly Clegg partnered with the American
Diabetes Association to provide those diagnosed with diabetes with healthy, quick, and tasty meals ideal for the lifestyle changes diabetics go through. The recipes are built on the critical principles of a healthful diet: low fat dairy and meat, watching portion sizes, variety of fruits, vegetables, beans and grains; and moderate consumption of desserts. The book includes: over 250 recipes, nutrition information, exchanges, 7 days of menus, tips, tricks, fun facts and more.
Webs i tes and Food Blogs: Tufts University Newsletter: www.tuftshealthletter.com/ Center for Science in the Public Interest: www.cspinet.org/nah/index.htm Berkley Wellness Newsletter: www.berkeleywellness.com/ Food Blogs and Fun Recipes: www.delish.com/food/family-meals/ and www.101cookbooks.com/
INTERNSHIPS FOR YOU! H a v e y o u t h o u g h t a b o u t g o i n g t o . . .
Puerto Rico Dept. of Health Location: San Juan, Puerto Rico Type: Full Time Non-Degree Annual Enrollment: 10 Enrollment: August Program Length: 11 months Emphasis: General Computer Matching: April Financial Stipend: $2,200, All/Some meals, Parking Contact: Ana Rivera, Program Director // E-mail: [email protected]
Univers i ty of Alaska Anchorage Location: Anchorage, Alaska Type: Full Time Non-Degree Annual Enrollment: 5 Enrollment: August, Fall term Program Length: 09 months Emphasis: Alaska Native Culture & Health Care Deliv-ery System Estimated Total Tuition: Resident: $4,835 Non-resident: $9,320 Computer Matching: April // Stipend: none
Nutrition Bits LOUISIANA STATE UNIVERSITY—MARCH 16, 2010 SPRING 2010 MEETING #3
STUDENT DIETETIC ASSOCIATION
Today’s Speaker is… Hillary Price and Robin Strate. We have seen how nutrition plays a part in the community and in the kitchen, and today we will get some insight into clinical nutrition. Hillary and Robin work for Ochsner and are both registered dietitians.
An Update from SDA Chairs: Social Events: Trips to the Red Stick Market will be held every other Saturday starting on Saturday, March 20th. Contact Elena Benzech or Ali Baraya for more info.
Wellness Fair: Will be held on Wednesday, March 24th from 9am—3pm. Contact Kate Guillory or Kate Fritscher to volunteer!
National Nutrition Month: Contact Brittany Roussel or Katherine Burch for volunteer opportunities. Remember to donate spices for the Spice Drive! All donations will be given to the Greater Baton Rouge Food Bank.
Community Work: Our community chair, JoAnna Starks, has a volunteer opportunity at an event called “Healthy Kids Fun Fest.” The event will be held Saturday, March 20th at the Mall of Louisiana.
IMPORTANT ANNOUNCEMENTS FROM SDA
Upcoming Speakers
March 30- Sara Nelms and Lori Koonce. They will be talking about Camp Victory. This is an excellent volunteer opportunity for those of you who are interested in getting some experience during the summer! ***We will also be voting for SDA’s next president-elect! E-mail Ashley Newman if you’re interested in running*** April 20- SDA members will be voting for the next SDA secretary and treasurer!
UPCOMING LSU AND SDA EVENTS March 15th-18th (Mon-Thurs) - Work Experience Week
March 19th-25th (Fri-Thurs) - College of Agriculture ‘Ag Week’
March 18th (Thurs) - LSU Summer Jobs Fair
March 22nd (Mon) - Deadline to submit recipe/article for SDA Nutrition Bits
March 23rd-24th (Tues-Wed) - SODEXO Webinars
March 25th (Thurs) - LSU Women’s Networking & Business Etiquette Dinner
April 2nd (Fri) - last day to register for the LDA Food & Nutrition Conference &
Expo without paying an additional late fee of $25
April 18th-20th (Sun-Tues) - LDA Food & Nutrition Conference & Expo
I n s i d e S D A N u t r i t i o n
B i t s
SDA Announcements 1
Upcoming Events 1
Speaker Information 1
Let’s Get Cookin’ 2
Happy Birthday to YOU! 2
Volunteers Needed 3
Job Opportunities 3
Enrich that Library 4
SDA Elections 4
S D A N U T R I T I O N B I T S
LET’S GET COOKING W h o l e W h e a t C e r e a l B a r s & E a s y M i n t C h i p I c e C r e a m
HAPPY BIRTHDAY TO YOU...
Serv ings: 6 / / Prep Time: 5 m i n / / Total Time: 1 0 m i n ( i n c l u d e s 5 m i n . c o o k i n g )
1—Megan Richard 2—Taylor Rossi 3—Karrie Martin 11—Carly Zimmerman 16—Brittany Bonvillain 17—Tara Smith 19—Jessica Schultis
March
1/2 cup of brown sugar 1/2 cup of honey 1/2 cup peanut butter 3 cups of coarsely chopped shredded whole wheat cereal biscuits 3/4 cup of raisins
1. Combine the brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl.
2. Melt the peanut butter mixture by microwaving it in 30 second intervals, stirring after each interval for, for 1 to 2 minutes.
3. Stir in cereal and raisins 4. Press cereal mixture into an 8 inch square pan
sprayed with non-stick oil spray. 5. Cool and cut into bars.
Ingredients: P reparat ion:
Whole Wheat Cereal Bars
Easy Mint Chip Ice Cream
Serv ings: 8 / / Prep Time: 1 5 m i n / / Total Time: 1 5 m i n ( d o e s n ’ t i n c l u d e f r e e z i n g t i m e )
Ingredients: P reparat ion:
1 (14 ounce) can of sweetened condensed milk 2 Tbsp. of water 1/4 tsp. of peppermint extract 3 drops of green food coloring 2 cups of heavy whipping cream, whipped 1 cup of miniature semisweet chocolate chips
1. In a large bowl, combine milk, water, peppermint extract and food coloring.
2. Fold in whipped cream and chocolate chips. 3. Pour into a foil-lined 9 inch by 3 inch loaf pan. 4. Cover and freeze for 6 hours or until firm. 5. Lift out of the pan and remove foil and slice.
19—Katie Teddlie 20—Michael Ostrow 20—Nathalie Savoy 21—Elizabeth Haynes 22—Kay Singleton 28—Katherine Martinez
Check out our Website and Facebook
page!! Stay connected with SDA
Web Address: Go to www.lsu.edu/student_organizations/dietetic/
Facebook Group Name: SDA @ LSU 2009-2010
If you have pictures from past SDA events con-tact Jessica Seaman via e-mail at [email protected].
***This recipes were taken from www.allrecipes.com
S D A N U T R I T I O N B I T S
VOLUNTEERS NEEDED! E n r i c h Y O U R c u r r i c u l u m . . .
Student Dietetic Associat ion: Community involvement SMART Bodies: During this interactive program children learn about healthy eating habits and the importance of physical exercise. Volunteers are needed from 8:30am to 2:30pm during the following dates. You can sign up by e-mailing [email protected].
Galvez Primary (Ascension Parish) - 3/16 Shenandoah Elementary (EBR Parish) - 4/29 Chamberlin Elementary (WBR Parish) - 4/30 Denham Springs Elementary (Livingston Parish) - 5/10
Brusly Elementary (WBR) - 5/17 & 5/18
AgMagic: If you would like to get some community service hours, AgMagic is back this semester! When: April 19th-25th. Mon—Fri from 9:00am—1:00pm. Sat & Sun 10:00am—3:00pm Where: It is on campus! At the John M. Parker Coliseum For more information call: (225) 578-2196
JOB/INTERNSHIP OPPORTUNITIES I n t h e N u t r i t i o n a l S c i e n c e s f i e l d SMART Bodies. This is a job opportunity on campus with an emphasis in community nutrition. Students must be able to work part-time during the summer and during the school year (approximately 10 to 20 hours per week). Your work schedule can be worked around your classes and other obligations.
Application Deadline: April 16, 2010 Contact Person: Denise Holston Email: [email protected]
Meals on Wheels. This summer work internship opportunity focuses in the area of community nutrition and geriatric nutrition. The dates, days, and hours of work can be flexible, but require a commitment of 20 hours per week for 6 weeks or more, for a minimum of 120 hours in total. This internship opportunity is unpaid and requires that you have a method of reliable transportation and your own laptop.
Place: Dallas/Fort Worth Metroplex. Website: www.mealsonwheels.org Application Deadline: April 15, 2010 Contact Person: Sherry Marishak-Simon Phone: 817-336-0912. Email: [email protected]
All Access Internships Student Involvement Program. If you want to be a part of the All Access Internship team, they are currently looking for students to build their database and help their organization run smoothly. The positions include: CADE Liaison, Creative Design, Internship Resources, Public Relations, Advertising, among others. All Access Internships. This website is designed for undergraduates majoring in dietetics. There is a section in the website that keeps an updated list of internships/job openings for undergraduates. All the internship/job opportunities are nutrition-related and specific to the following areas of dietetics:
Business/Industry Clinical Communications Eating Disorders
Food Services Private Practice Research Pediatrics
Social Media Sports Nutrition Supermarket Wellness
Website: http://allaccessinternships.com/experiences.php
ENRICH THAT LIBRARY R e c o m m e n d e d L i t e r a t u r e & R e s o u r c e s f o r N u t r i t i o n
M a j o r s & M i n o r s …
S D A N U T R I T I O N B I T S
Making your own Blog! A blog might be a way to set yourself apart from other students and internship candidates. They are free of charge and easy to create and keep up. Blogs allow you to be creative and post information about a topic that interests you. Having a blog shows internship directors that you are not scared of technology and that you are interested in dietetics! Here are some blog websites to get you started:
www.blogger.com www.blogster.com www.weebly.com www.livejournal.com Check the blogs from two LSU Nutritional Sciences graduates (these a great examples!): http://budgetbytes.blogspot.com/2009/05/what-is-budget-bites.html & http://deliciouslygolden.blogspot.com/
GRE Pract ice Tools: Peterson’s Word of the Day. If you sign up to Peterson’s Word of the Day, you will get a daily e-mail with a new word each time. The e-mail will also include the definition of the word and synonyms. This service is free of charge.
Website: http://www.petersons.com/testprep/word_of_the_day.asp?path=ug.pft.sat&sponsor=1
Common Prefixes, Suffixes, and Root Words. Learning to recognize common roots, prefixes, and suffixes will help you improve your ability to make educated guesses about unknown words your encounter when taking the GRE.
Website: https://www.msu.edu/~defores1/gre/roots/gre_rts_afx1.htm
SDA ELECTIONS! T h i s i s Y O U R c h a n c e t o b e m o r e i n v o l v e d w i t h S D A SDA Elections are coming up! If you want to become more involved with SDA and get some leadership experience, please consider running for one of the following positions:
President-elect: Plans and coordinates meeting topics and speakers, schedules guest speakers for membership meetings, develops and implements an evaluation of SDA member meetings, revises SDA constitution, and succeeds to the office of president the next academic year. Secretary: Develops a membership application, prepares sign in sheets for each meeting, records attendance, compiles directory, and creates SDA News for every meeting. Treasurer: Keeps track of all member dues, tracks financial transactions of the club, and reimburses officers and team chairs for club-related expenses.
The treasurer and the secretary work together to keep an updated and accurate record of paid members. All three executive positions are in constant communication with next year’s president, Rachel Faxon. If you are interested in running for any of these offices, email Ashley Newman at [email protected] Remember:
Elections for president-elect are March 30th Election for secretary and treasurer are April 20th
***Please start thinking about what position fits you!***
Nutrition Bits LOUISIANA STATE UNIVERSITY—MARCH 30, 2010 SPRING 2010 MEETING #4
STUDENT DIETETIC ASSOCIATION
Congratulations! SDA’s advisor and nutrition instructor Brandi Milioto has received the COA Tiger Athletic Foundation Teaching Award and the LDA Outstanding Educator in Dietetics Award. Thank you for your enthusiasm, hard work, and dedication to the dietetics program at LSU.
Today’s Speaker is… Lori Koonce. She will be talking about Camp Victory. This is an excellent work/volunteer opportunity for those of you who are interested in getting some experience during the summer! This diabetes camp is held for 2 weeks during the summer in Leesville, Louisiana.
Advising Information A‐B, P‐Q: Ms. JoAnn Puls. 205 Knapp. [email protected]. 578‐3661 C‐E: Dr. Mike Keenan. 209 Knapp. [email protected]. 578‐1708 F‐H, R: Mrs. Brandi Milioto. 257 Knapp. [email protected]. 578‐1537 I‐O: Mrs. Judy Myhand. 219A HUEC (T,Th) & 263 Knapp (M,W,F). [email protected]. 578‐1718 HUEC & 578‐2529 Knapp S‐Z: Dr. Georgianna Tuuri. [email protected]. 578‐1722
IMPORTANT ANNOUNCEMENTS FROM SDA Upcoming Speakers
April 20– First, the club will be voting for the next SDA secretary and treasurer. Then, Ashley Newman will give a presentation on the roles of each SDA chair position. Finally, SDA members will have the opportunity to sign‐up to be an SDA team chair. We will also be giving information about this year’s ADA Food and Nutrition Conference and Expo and events for the next academic year 2010‐2011!
UPCOMING LSU AND SDA EVENTS April 1st (Th) ‐ Final day for resigning from the University and/or dropping classes April 1st (Th) ‐ Final day to reschedule final exams when 3 are scheduled in 24 hours April 2nd (F) ‐ Last day to register for the LDA Food & Nutrition Conference & Expo without paying an additional late fee of $25 April 2nd (F) ‐ Spring Break begins! April 11th (Sun) ‐ Scheduling begins for fall semester, summer intersession, and wintersession at 5:00pm April 18th (sun) ‐ LDA Food & Nutrition Conference & Expo begins!
I n s i d e S D A N u t r i t i o n
B i t s
SDA Announcements 1
Upcoming Events 1
Speaker Information 1
Let’s Get Cookin’ 2
Happy Birthday to YOU! 2
Volunteers Needed 3
Job Opportunities 3
Enrich that Library 4
SDA Elections 4
S D A N U T R I T I O N B I T S
LET’S GET COOKING A l l ‐Around Good Smooth ie & Lemon Tea S lu sh
HAPPY BIRTHDAY TO YOU...
Serv ings: 1/ /Prep Time: 10 min//Total T ime: 10 min
1—Megan Richard 2—Taylor Rossi 3—Karrie Martin 11—Carly Zimmerman 16—Brittany Bonvillain 17—Tara Smith 19—Jessica Schultis
March
• 1/2 cup nonfat milk • 1/2 cup fat‐free plain yogurt • 1/2 frozen banana, peeled and chopped • 2 tablespoons powdered protein supplement • 1 1/2 tablespoons flax seed • 1 teaspoon honey • 1/2 cup frozen strawberries
1. In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
Ingredients: P reparat ion:
Al l -Around Good Smoothie
Lemon Tea S lush
Serv ings: 12//Prep Time: 20min/ /Total T ime: 20 min ( doesn ’ t i n c l ude f r eez ing t ime)
Ingredients: P reparat ion:
• 5 cups water • 2 tea bags gren tea • 1 cup sugar • 1 can (12 oz) frozen lemonade concentrate,
thawed • 1 bottle (1 liter) sparkling water, chilled • Lemon slices, if desired
1. Heat 1 cup of the water to boiling. Pour water over tea bags; let steep 10 minutes. Remove tea bags; cool tea.
2. Heat remaining 4 cups water to boiling. Stir in sugar until dissolved. Remove from heat; cool.
3. In 3‐quart plastic container, mix tea, sugar water, lemonade concentrate and vodka. Cover and freeze at least 24 hours.
4. To serve, place 2/3 cup slush in each glass and fill with 1/3 cup sparkling water; stir. Garnish with lemon slices.
19—Katie Teddlie 20—Michael Ostrow 20—Nathalie Savoy 21—Elizabeth Haynes 22—Kay Singleton 28—Katherine Martinez
Check out our Blog, Website and Facebook
page!! Stay connected with SDA
Blog: Go to http://vitaminlsu.blogspot.com/ Web Address: Go to www.lsu.edu/student_organizations/dietetic/ Facebook Group Name: SDA @ LSU 2009‐2010
***Taken from www.allrecipes.com
Nutr i t ional Information
• Calories: 348 • Total Fat: 5.8g • Cholesterol: 5mg
***Adapted from www.eatbetteramerica.com/
S D A N U T R I T I O N B I T S
VOLUNTEERS NEEDED! Enr i ch YOUR cu r r i cu lum. . .
S tudent Dietet ic Associat ion: Community involvement • SMART Bodies: During this interactive program children learn about healthy eating habits and the
importance of physical exercise. Volunteers are needed from 8:30am to 2:30pm during the following dates. You can sign up by e‐mailing [email protected].
• Shenandoah Elementary (EBR Parish) ‐ 4/29 • Chamberlin Elementary (WBR Parish) ‐ 4/30 • Denham Springs Elementary (Livingston Parish) ‐ 5/10 • Brusly Elementary (WBR) ‐ 5/17 & 5/18
• AgMagic: If you would like to get some community service hours, AgMagic is back this semester! • When: April 19th‐25th. Mon—Fri from 9:00am—1:00pm. Sat & Sun 10:00am—3:00pm • Where: It is on campus! At the John M. Parker Coliseum • For more information call: [email protected]
JOB/INTERNSHIP OPPORTUNITIES I n t he Nut r i t i ona l Sc i ences f i e l d • Marlene Koch. Work with best selling cookbook author Marlene Koch in the communications nutrition
area. Current projects include a national book launch (see Eat What You Love video under cookbooks at QVC.com), regular magazine features, website articles and features (destination diabetes and diabetes health.com), and development of concepts for new book. Marlene has worked in the field of nutrition for over 25 years. No matter what your future goals are, a solid foundation in communications, marketing and public relations is invaluable.
• Place: Virtual • Contact Person: Marlene Koch • E‐mail: [email protected]. Please send resume and cover letter to this e‐mail address. • Paid: unpaid/paid based on experience. You will have the opportunity to attend media events.
• SMART Bodies. This is a job opportunity on campus with an emphasis in community nutrition. Students
must be able to work part‐time during the summer and during the school year (approximately 10 to 20 hours per week). Your work schedule can be worked around your classes and other obligations.
• Application Deadline: April 16, 2010 • Contact Person: Denise Holston • Email: [email protected]
• Meals on Wheels. This summer work internship opportunity focuses in the area of community nutrition
and geriatric nutrition. The dates, days, and hours of work can be flexible, but require a commitment of 20 hours per week for 6 weeks or more, for a minimum of 120 hours in total. This internship opportunity is unpaid and requires that you have a method of reliable transportation and your own laptop.
• Place: Dallas/Fort Worth Metroplex. Website: www.mealsonwheels.org • Application Deadline: April 15, 2010 • Contact Person: Sherry Marishak‐Simon • Phone: 817‐336‐0912. Email: [email protected]
ENRICH THAT LIBRARY Recommended L i t e ra tu re & Resources f o r Nut r i t i on Major s & Minor s…
S D A N U T R I T I O N B I T S
Become a member of ADA’s S tudent Counci l Community of Interest! The ADA Student Council is a national student organization within the American Dietetic Association. The council addresses student‐related issues and provides means by which student members of the ADA may collaborate among themselves. ADA’s Student Council promotes networking and open communication through their community of interest website: http://eatright.communityzero.com/students. If you join the community, you will have access to information about unique job/internship opportunities, forums mediated by professionals in the dietetics field, and the opportunity to voice your opinion and ask questions.
Want to s tar t your own bus iness in dietet ics? A wonderful source of information on how to start your business in dietetics is the dietetic practice group of the American Dietetic Association , Nutrition Entrepreneurs. NE offers a discounted student membership rate, mentoring services, many active listserves with information regarding marketing ideas and a variety of other tools to help the nutrition practitioner build a successful nutrition related business. If you want more information on this practice group go to http://www.nedpg.org.
Scared of Publ ic Speaking? Want to improve your sk i l l s? Toastmasters International is a is a non‐profit educational organization that teaches public speaking and leadership skills through a worldwide network of meeting locations. A group of 20 to 40 members meet weekly or biweekly to practice public speaking techniques. The average meeting lasts one hour. Participants practice and learn skills by filling a meeting role, ranging from giving a prepared speech or an impromptu one to serving as timer, evaluator or grammarian. For more information go to www.toastmasters.org
SDA ELECTIONS! Th i s i s YOUR chance to be more i n vo l ved wi th SDA SDA Elections for secretary and treasurer are April 20th! If you want to become more involved with SDA and get some leadership experience, please consider running for one of the following positions: • Secretary: Develops a membership application, prepares sign in sheets for each meeting, records
attendance, compiles directory, and creates SDA News for every meeting. • Treasurer: Keeps track of all member dues, tracks financial transactions of the club, and reimburses
officers and team chairs for club‐related expenses. The treasurer and the secretary work together to keep an updated and accurate record of paid members. Both executive positions will be in constant communication with next year’s president, Rachel Faxon and the president‐elect. If you are interested in running for any of these offices, email Ashley Newman at [email protected] You can also sign‐up for a team chair position April 20th! SDA offers the following positions: community head, National Nutrition Month, CoA Student Council Representative, diabetes/heart walk, fundraising, marketing/historian, nutrition outreach, social, technology, and wellness fair.
