March 2011 News FSHN What’s Inside FSHN Day ........................... 2 FSHN in the News .............. 3 FSHN Faculty/Staff ............. 4 FSHN Remembers .............. 5 Student Update ................. 6 Alumni Update .................. 6 Alumni Award Form........... 7 Culinary Science Club ........ 8 Soy Cooking Contest .......... 9 Support FSHN .................. 10 Calendar .......................... 11 www.fshn.hs.iastate.edu The newsleer of the Department of Food Science and Human Nutrion ISU Students Create Food Pantry for Students by Students Ambious students from the Depart- ment of Food Science and Human Nutri- on Transfer and Major Change Learning Community have were working hard fall semester to provide for people in need by creang a food pantry on the Iowa State University campus. As part of a class assignment, students in the learning community were asked to think about ways to help support food assistance needs in the community. Those who volunteered asked workers at food assistance programs quesons like “what populaon do you see the fewest of,” “does locaon impact the populaons using services,” and “what does it take to run a food pantry?” Aſter asking these quesons and others, the students, on their own, came to the ulmate ques- on: “how do we provide assistance to those populaons not ulizing other food assistance programs in Ames, such as students?” A commiee from the Learning Commu- nity met oſten over the course of about six weeks to answer these quesons and decided to start an on campus food pantry, by students, for students. During the me that they met they formed their plan, found a locaon, created a budget, determined markeng and logiscs of running the pantry, and gathered data on other college campus food pantries. The SHOP (Students Helping Our Peers) became a reality starng February 1, 2011. In the beginning, the new perma- nent Iowa State University campus food pantry will be open Tuesdays, 3-6 p.m. in 2616 Food Science Building, with the hope that as need or use increases, hours will increase. The group hopes to help an average of 30 people per week. The SHOP will be run completely by stu- dent volunteers (as a new student orga- nizaon on campus) and will be stocked with donaons. Connued on page 11
Transcript
March 2011
NewsFSHNWhat’s Inside
FSHN Day ...........................2
FSHN in the News ..............3
FSHN Faculty/Staff .............4
FSHN Remembers ..............5
Student Update .................6
Alumni Update ..................6
Alumni Award Form...........7
Culinary Science Club ........8
Soy Cooking Contest ..........9
Support FSHN ..................10
Calendar ..........................11
www.fshn.hs.iastate.edu
The newsletter of the Department of Food Science and Human Nutrition
ISU Students Create Food Pantryfor Students by Students
Ambitious students from the Depart-ment of Food Science and Human Nutri-tion Transfer and Major Change Learning Community have were working hard fall semester to provide for people in need by creating a food pantry on the Iowa State University campus.
As part of a class assignment, students in the learning community were asked to think about ways to help support food assistance needs in the community. Those who volunteered asked workers at food assistance programs questions like “what population do you see the fewest of,” “does location impact the populations using services,” and “what does it take to run a food pantry?” After asking these questions and others, the students, on their own, came to the ultimate ques-tion: “how do we provide assistance to those populations not utilizing other food assistance programs in Ames, such as students?”
A committee from the Learning Commu-nity met often over the course of about six weeks to answer these questions and decided to start an on campus food pantry, by students, for students. During the time that they met they formed their plan, found a location, created a budget, determined marketing and logistics of running the pantry, and gathered data on
other college campus food pantries. The SHOP (Students Helping Our Peers) became a reality starting February 1, 2011. In the beginning, the new perma-nent Iowa State University campus food pantry will be open Tuesdays, 3-6 p.m. in 2616 Food Science Building, with the hope that as need or use increases, hours will increase. The group hopes to help an average of 30 people per week.
The SHOP will be run completely by stu-dent volunteers (as a new student orga-nization on campus) and will be stocked with donations.
Continued on page 11
Page 2 FSHN News | March 2011
FSHN Happenings
Did you know?
The color orange was named after the fruit. The word orange itself was introduced to English through the Spanish word “naranja,” which came from the Sanskrit word naranga, which literally means “orange tree.” The English dropped the leading “n” and eventually we got the word “orange.” It was around the early 16th century that the word orange gradually started being used to not only refer to the fruit, but also what we now know of as the color orange. Before “orange,” the English speaking world referred to the organge color as “geoluhread,” which literally translates to “yellow-red.”
“10 Fascinating Food Facts” from www.todayifoundout.com
FSHN Day 2011 A Great SuccessOn March 8, 2011, the Food Science and Human Nutrition (FSHN) Department hosted almost 130 prospective students and teachers for FSHN Day 2011: Feed Your Future with Food Science and Human Nutrition. This annual event provided the opportunity for in-depth exploration of majors and careers in Culi-nary Science, Diet & Exercise, Dietetics, Food Science, and Nutritional Science. Students began their day in
the Memorial Union Sun Room/South Ballroom with an overview of the majors and career opportunities followed by a short presentation on soy foods, which was the theme for the day.
Following the mornings activities, students took a campus tour while teachers had the unique opportu-nity to participate in a specialized teacher workshop led by Dr. Terri Boylston. Teachers viewed a dem-onstration of a hands-on lesson related to food and nutrition that they could take back to their classrooms to implement.
Visitors began their afternoon by eating lunch with current students and faculty members and then par-ticipated in hands-on interactive workshops covering a variety of food and nutrition topics including those led by: Dr. Suzanne Hendrich; Drs. Kevin Schalinske and Matt Rowling; Drs. Lester Wilson and Ken Prusa; Dr. Ruth Litchfield; Drs. Aubrey Mendonca and Byron Brehm-Stecher; Rose Martin; Dr. James Hollis.
When students returned from the hands-on work-shops, they were treated to viewing the final round of the first annual Soy You Think You Can Cook! com-petition. The soy cooking throw-down competition was between four teams of ISU students who were charged with creating an entrée and side dish using soy products in one hour. ISU Dining, the Department of Food Science and Human Nutrition, and the Soy-foods Council sponsored the competition, which had preliminary rounds in February to determine finalists. Visitors watched the four teams finish cooking and present dishes to judges before the Soy Sistas were announced as the winners.
A special thank-you to all faculty and staff members who led workshops and participated in the visit day! Watch upcoming newsletters and the department website for information about upcoming events.
Page 3 FSHN News | March 2011
FSHN News
The newsletter of the Department of Food Science and Human Nutrition at Iowa State University.
Department of Food Science and Human NutritionIowa State University2312 Food Sciences BuildingAmes, IA 50011-1061
Phone: 515/294-3011
Fax: 515/294-8181
Web: www.fshn.hs.iastate.edu
Iowa State University does not discriminate on the basis of race, color, age, religion, national origin, sexual orientation, gender identity, genetic information, sex, marital status, disability, or status as a U.S. veteran. Inquiries can be directed to the Director of Equal Opportunity and Compliance, 3280 Beardshear Hall, (515) 294-7612.
FSHN in the News
Page 3
The LIFE Program, a study headed by FSHN associate professor/nutrition ex-tension Sarah Francis to determine whether video game workouts make older adults more fit, was highlighted as one of the activities that will be happening at the new Nevada Senior Center by the Des Moines Register.
Pam White, dean of the College of Human Sciences and university professor of Department of Food Science and Human Nutrition, and Cheryll Reitmeier, pro-fessor and associate chair of Department of Food Science and Human Nutrition were interviewed by Food Technology magazine, a publication of the Institute of Food Technologists, about trends in food science degree programs.
Ruth Litchfield promoted smaller portions and suggested one meatless meal a week as a good cost saving when shopping for groceries to the Quad City Times.
News Service recommended Dr. Kevin Schalinske to the Associated Press as an expert on the nutritional content of organic eggs.
The SHOP has been featured in several news articles since opening in Febru-ary, including ABC News, Inside Higher Education, WHO 13 Des Moines and the Ames Tribune.
Today’s Dietitian contacted Dr. Christina Campbell and the Blossom Project for a story on the use of fish oil/omega-3 for a variety of purposes, including mater-nal/prenatal supplementation.
Iowa Public Radio “Talk of Iowa” contacted Sally Barclay, clinician, to partici-pate in a show involving New Year’s resolutions and goal-setting as they relate to healthier lifestyles.
Iowa State University Extension recommended FSHN faculty Drs. Ruth Litchfield and Sarah Francis to Iowa Public Radio as nutrition specialists who could com-ment on the “Nu Val” nutritional scoring system.
Dr. Stephanie Clark, associate professor in food science and human nutrition, was interviewed by Laurie Johns of the Iowa Farm Bureau for an “Iowa Minute” segment on hormones and rBST in dairy products.
Extension Communications and External Relations referred the Quad City times to Ruth Litchfield as one who could speak to how to eat healthy at fast food restaurants. Litchfield was also recommended by News Service as an expert who could address the effects of caffeine and other stimulants in the body for a journalism student.
Page 4 FSHN News | March 2011Page 4
Achievements, Awards, and AppointmentsEunice Bassler, Clark Ford, Lawrence Johnson, Ken Prusa were honored at the 76th annual ISU 25 Year Club Banquet on March 3. Pam White and Lester Wilson were honored at the same event for their 35 years of service.
Congratulations go the Murphy lab group for their paper which was named the winner of the Archer Daniels Midland/Proteins & Co-Products Division Award in the engineering and technology by AOCS for Towa, L.T., Kapchie, V.N., Hauck, C.C., Murphy. P.A. Enzyme assisted aqueous-extraction of oil from isolated oleosomes of soybean flour. J. Amer. Oil Chem. Soc. 2010, 87:347-354. DOI 10.1007/s11746-009-1503-3. The award will be given at the AOCS meeting May 3, 2011.
Jongtae Park, post-doctoral associate in Jay-lin Jane lab, has accepted a faculty position at Chung-Nan University in South Korea starting in the spring semester, 2011.
Diane Birt has been named to the search committee for the next dean of the College of Liberal Arts and Sciences.
After years of service, Dr. Pat Murphy will be retiring from ISU in May 2011.
Dr. Stephanie Jung will receive the Non-thermal Processing Division 2011 Outstanding Division Volunteer Award at the upcoming IFT annual meeting.
Meetings, Participants, Presentations, and VisitsDr. Larry Johnson participated in a panel session titled “Sustainable Innovation for Today and Tomorrow – A Multidisciplinary Approach,” featuring cutting edge research leading to sustainability innovations and projects and initiatives taking place around campus, at the 2011 ISU Symposium on Sustainability.
Kevin Schalinske was one of several university faculty who participated in an ISU-provided information session on the state of the science in Iowa egg production to state legislators in January. Presenters at the session spoke on the economic impacts of the Iowa egg industry; nutritional value of eggs; animal welfare issues; environmental impact of different egg production systems; and food safety, particularly on salmonella. The
session was offered as the first in what could be a series of Iowa State-led sessions for state legislators on current topics in agriculture.
New GrantsZhiyou Wen (PI, Food Science and Human Nutrition), $40,000 from the University of Northern Iowa - Developing a Novel Algal Culture System as Life Support System under Microgravity Conditions.
Catherine Strohbehn (PI, Apparel, Educational Studies, and Hospitality Management), Ruth Litchfield(Food Science and Human Nutrition), $23,649 from the Iowa Department of Education - Team Nutrition: Farm to School.
Lester Wilson (PI, Food Science and Human Nutrition), Lynne Mumm (Institute for Physical Research and Technology Company Assistance), Terri Boylston (Food Science and Human Nutrition), $13,173 from Harvest Innovations - Shelf-life Determination of Three Soy Flours.
Robert Mazur (PI, Sociology), Suzanne Hendrich (Food Science and Human Nutrition), Helen Jensen(Economics), Manju Reddy (Food Science and Human Nutrition), Mark Westgate (Agronomy), and Patricia Murphy (Food Science and Human Nutrition), $187,594 from Michigan State University – Enhancing Nutritional Value and Marketability of Beans Through Research and Strengthening Key Value Chain Stakeholders in Uganda.
Murlidhar Dharmadhikari (PI, Food Science and Human Nutrition), and John Lawrence (Extension to Agriculture and Natural Resources), $100,000 from the Iowa Department of Economic Development – Midwest Grape and Wine Industry Institute.
Gerald Miller (PI, Extension to Agriculture and Natural Resources), and Murlidhar Dharmadhikari (Food Science and Human Nutrition), $33,794 from the Iowa Department of Agriculture and Land Stewardship - Support for the Iowa Grape and Wine Industry Institute.
Faculty/Staff Update
Continued on page 6
Page 5 FSHN News | March 2011
Continued on page 6
FSHN Remembers Dr. Allen KraftAllen A. Kraft, age 87, passed away at home on Satur-day, February 5, 2011.
Born in 1923 in Brooklyn, New York, Al’s life was filled with physical hardship—fighting Nazis during World War II as a young man, polio and tuberculosis as a child, and finally, the scleroderma that attacked his body 30 years ago—all endured quietly and with cour-age. He had a rich life filled with a passion for family, friends, and work.
Educated in public schools in Manhattan and Queens, Al did his undergraduate work at Cornell University and received a B.S. in Animal Husbandry in 1947, the year he married Lillian Shapiro, his devoted wife of over 63 years. He continued his graduate studies at Cornell and received an M.S. in Food Science in 1949. He earned his Ph.D. in Food Technology in 1953 from Iowa State University. His research as a Ph.D. candi-date included pioneering work on the effect of light and packaging on meat color. Upon graduation, he joined the staff of the Poultry Products Division of the USDA, where he worked as a food technologist until he moved back to Iowa State, in 1959, joining the department now known as Food Science and Human Nutrition.
As a professor of Food Technology, his research in-cluded the spoilage of meats and poultry products, growth and control of salmonellae in meats, poultry, and eggs, packaging of animal products, and the cryo-genic freezing of meats and poultry. Such research resulted in more than 150 publications and numerous presentations at national and international conferenc-es, along with more than 15 minutes of fame in mid-December 1976. His idea of using space as a “natural refrigerator” made the national spotlight when David Brinkley reported on Al’s “free freezer in the sky” on the NBC news—a project for “storing perishable foods for extended periods of time.” The project’s formal title, “Space Preservation Applied to Meat,” (SPAM)
carried the unofficial moniker, “Pie in the Sky,” one of the myriad examples of Al’s sense of humor, which his colleagues and students continually noted.
During his tenure, he encouraged and mentored many graduate students, who, in letters they wrote to him on his retirement in 1988, described him as “full of spirit,” “humane and scientific,” and “profoundly devoted”—a teacher whose “kindness and good humor were as valuable as his academic guidance.” After his retirement in 1988, he wrote the landmark text in his field, Psychrotrophic Bacteria in Foods, pub-lished in 1992. He was a Fellow in both The Ameri-can Association for the Advancement of Science and The Institute of Food Technologists and a member of many professional and honorary organizations. He was also an amateur cartoonist, a president and ac-tive member of the Ames Kiwanis Club, a member of the Ames Human Relations Commission, and the ISU Music Council.
In 1997, Al and wife Lillian moved to Iowa City. Al’s survivors include his wife Lillian Kraft; daughter Amy Kolen and her husband Michael Kolen of Iowa City; son Robert Kraft of Westerville, Ohio; granddaughter Raychel Kolen and her husband Paul Allen of Eugene, Oregon; granddaughter Jessica Kraft, her husband Jordan Elias, and great-granddaughter Simone Elias of San Francisco, California; grandson Samuel Kraft of Seattle, Washington; and grandson Daniel Kolen, of Chicago, Illinois. He was preceded in death by his parents and his sister Diana Hoffman.
A memorial service was held on February 13. Dona-tions in Allen Kraft’s name may be directed to Oaknoll Retirement Residence, 1 Oaknoll Ct., Iowa City, IA 52246. Arrangements by Lensing Funeral and Crema-tion Service.
Page 6 FSHN News | March 2011
ISU dietetic interns Randi Draisin and Robert Santana were profiled on the Sports Cardiovascular and Wellness Nutrition website (http://www.scandpg.org/careers-and-students/students-and-scan/). The website is a platform for students to share their experiences and interests with others.
Shanna Hill, dietetic intern, present-ed at a National Nutrition Month cafeteria special featuring whole grains at Mercy Medical Center, Cedar Rapids, Hill completed her undergradate DPD at Missouri State University and is completing the in-ternship with Suzanne Lewis RDLD, Co-Director of Nutrition Services at Mercy, Cedar Rapids.
Congratulations to Amanda Pudlik, Culinary Science, who has been selected as the 2011 Student Employee of the Year. She will be honored at the Student Affairs Spring
Awards Meeting in April and her nomination will be sub-mitted to the Midwest Association of Student Employment Administration for state and regional competition. Pudlik was nominated by FSHN faculty Linda Svendsen, Erica Beir-man, Elizabeth Burnley, Stephanie Clark, Ken Prusa, Cheryll Reitmeier, Lester Wilson and Tong Wang.
The following students received scholarships from IFT for the 2010-2011 academic year: Ginessa Gerlock, Emily Griep and Julianne Krausch.
Student Update
Know a graduate who should be featured in FSHN News? Send your ideas and suggestions to [email protected].
Alumni UpdateKari Roehr (’97 BS CHE, FS) will receive the 2011 Profes-sional Progress in Engineering Award from the College of Engineering, created to recognize outstanding professional progress, personal development, and distinguished com-munity service by alumni under age 46. Roehr is a section manager in research and development at Kraft Foods. She has been honored in the past by the College of Human Sci-ences. Congratulations Kari.
FSHN has created an award to honor alumni who have made an impact in their field. Nominate a deserving per-son today using the form on page 7.
New GrantsLester Wilson (PI, Food Science and Human Nutrition) and Denise Bjelland (Global Agriculture Programs), $27,936 from the Department of Agriculture, FAS - Borlaug Fellowship Program from Serbia at Iowa State University Fall 2010.
Terri Boylston (PI, Food Science and Human Nutrition) and Stephanie Clark (Food Science and Human Nutrition), $12,664 from the University of Minnesota - Detection of Raw Milk Prone to Develop Spontaneous Oxidized Off-flavor.
Buddhi Lamsal (PI, Food Science and Human Nutrition), $5,000 from the University of Minnesota – 2010 Literature Review [of] Galactooligosaccharides: A Valuable Prebiotic from Cheese Whey Permeate and its Health Implications.
Continued from page 5
Page 7 FSHN News | March 2011
NOMINATION FOR THE FSHN ALUMNI IMPACT AWARD
The Iowa State University Department of Food Science and Human Nutrition (FSHN) established this award in 2011 to recognize alumni who have excelled and made an impact in their professions. A maximum of three awards are granted annually to those holding a degree in from FSHN. (Current students in FSHN are ineligible to receive this award.)
ALUMNUS INFORMATION (Please type)
Name
Address
Daytime phone Fax
Email
Position title/Employer
List degree(s) earned from ISU Year
Degrees(s) earned from other institutions (list degree/curriculum/year/institution)
SELECTION CRITERIA:Please list applicable information in each of the following categories, and attach two letters of recommendation (one from an ISU employee and one from outside the university is suggested), in addition to the nominator’s summary (1 page) and nominee’s current vitae/resume. Additional attachments or information other than those requested will not be considered in the selection process.
1. Nominator’s summary explaining why this FSHN alumnus should be chosen for this award and the significant impacts (i.e. leadership, significant discovery in field, development of program) the nominee has made in his/her field. Nomi-nees must be at least five years post-degree from FSHN.
This nomination will be considered only in the year in which it is submitted.
Name of nominator
Daytime phone E-Mail
Home Address
Business name/title
Business address
Signature of nominator Date
RETURN NOMINATION FORM AND SUPPORTING MATERIALS BY APRIL 30 to: Department of Food Science and Human Nutrition, Attn: Awards Committee, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011-1061; or [email protected]. Questions? Please call FSHN Awards Staff Support Breanna Wetzler 515-294-9166, or send e-mail to [email protected].
This information is requested to select individuals for recognition. No persons outside the university are routinely provided this information. Excerpts
from the nomination and supporting letters may be used for publicity or in the printed program for award winners. [Rev 3/11]
Page 8 FSHN News | March 2011
Did you know?
The fork was once banned for religious reasons. The fork was once banished by the Catholic church in Italy circa 1000 AD. Everybody ate with their fingers as God intended, so the Byzantine princess who brought the fork to Italy was viewed as an unwelcome blasphemer. The fork vanished for about 500 years, until it was finally accepted into polite society when in 1633 King Charles I of England made a royal decree that it was decent to use a fork.
Source: http://EzineArticles.com/3567947
The Culinary Science Club (CSC) was very busy Fall semester providing a variety of opportunities to get involved and for members to expand on their industry
and culinary knowledge. In October, the CSC toured the Well’s Blue Bunny Fac-tory in LeMars, Iowa. The club got to tour their sen-sory kitchen, test kitchen, pilot plant, and the Well’s Blue Bunny Ice Cream Parlor.
In December, the CSC toured the Meredith’s test kitchen in Des Moines. Meredith publishes Better Homes and Gardens Maga-
zine and the club got to see how recipes are devel-oped and photographed. The club has also had the opportunity to talk to the Executive Chef at the Latin King, about his experiences working in a successful restaurant in Des Moines. The CSC volunteered at the Des Moines Food and Wine Expo in November.
Three members of the CSC assisted the Colligate 4-H Club, by hosting at a seminar, Dinner in a Dash!, for the Colligate 4-H Conference. The seminar focused
on informing college students how to prepare quick home-cooked meals by demonstrating the versatility of the ingredients, and how to be creative in the kitchen. The CSC also sent three teams, consisting of four members each, to the Iowa Pork Producers Association’s Taste of Elegance culinary competition. Each team crafted their own pork entrée to compete with other culinary students. This was the second year the club sent a team to this competition.
The CSC held a very successful fall fundraiser; the club sold a variety of caramel apples to get into the Halloween spirit and in the spring sold sugar cookies for Valentine’s Day. The club is looking forward to its spring fundraiser selling its homemade soda pop at VIESHEA. Look for us in MacKay this April!
Notes from the Culinary Science ClubWritten by Melanie Snyder
Page 9 FSHN News | March 2011
The results are in and the Soy Sistas beat out three other teams to win the first annual Soy You Think You Can Cook contest held March 8, 2011 in the Memorial Union.
The Soy Sistas, Amanda Pudlik, Elise Fiscus, Cassie Miller, all Culinary Science majors, won over the judges with their sweet and savory Monte Cristo Sandwich, which used soy cheese, soy cream cheese, and vanilla soy milk, and a Creamy Winter Squash and Apple Soup, made with soy milk and soft tofu.
Teams of no more than three students were required to prepare an entrée and side dish from scratch using soy prod-ucts within a one hour time limit. Final round judges Nancy Levandowski, Director – ISU Dining; Dr. Ruth MacDonald, Professor and Chair – Department of Food Science and Hu-man Nutrition; and Elaine Wolf, instructor – Central Campus
High School, Des Moines, were charged with tough task of selecting a winner in the soy cooking throw-down competition. Teams were scored on presentation, soy innovation, taste and the combination of entrée and side dish.
Six teams began the competition in round one at the end of February. Competitions were held in three cook-off locations; Union Drive Marketplace, Conversations Dining Center and Season’s Market. Selected finalists prepared their dishes in front of members of the ISU community and guests of the Department of Food Sci-ence and Human Nutrition’s FSHN Day. The competition was sponsored by ISU Dining, the Department of Food Science and Human Nutrition and the Soyfoods Council.
Soy You Think You Can Cook!
Other teams competing in the final round March 8, 2011 were:
City ___________________________________________________________ State __________ ZIP ________________
Phone Number ___________________________ E-mail Address ______________________________________________
MAIL COMPLETED FORM TO:ISU Foundation, 2505 University Boulevard, P.O. Box 2230, Ames, Iowa 50010-2230.
Our ISU Foundation representatives would be happy to visit with you confidentially if you would like to contribute a named gift or special donation.
Kelly HanfeltDirector of DevelopmentCollege of Human Sciences515/[email protected]
Craig SchmidtDirector of DevelopmentCollege of Agriculture and Life Sciences515/294-9328 [email protected]
Campaign Iowa State: With Pride and Purpose has the potential to significantly transform the ability of Iowa State University and the Department of Food Science and Human Nutrition to make a global impact in the fields of food science, nutrition, and dietetics. The campaign will allow the University and the Department to perform groundbreaking research and provide innovative undergraduate and graduate education. Your contributions to this effort are critical to its success, and we hope you will consider making a significant gift at this time.
You can support the campaign through gifts of cash, securities, real estate, multi-year pledges and/or through a meaningful legacy gift in your will. If you are ready to make a gift today, complete this form and mail to the ISU Foundation at the address below. You can also give online at www.foundation.iastate.edu/give using a credit card.
OUTRIGHT CONTRIBUTION:I we/wish to give a gift in the amount of:
Gift DesignationI/we wish to designate the gift to the following fund:
Payment Options
F A check is enclosed (please make payable to ISU Foundation)
F Please charge to my credit card F Visa F Mastercard F Discover
Card No. __________________________________ Expiration Date ___________________________________
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Employer Matching
F My/our gift will be matched by my/our employer listed here: _____________________________________________
Source Code 07 F08:03
Page 11 FSHN News | March 2011
Mark your calendar for the 5th Annual NWRC Symposium, May 9-11, 2011 at the Gateway Hotel and Confer-ence Center in Ames. The theme this year is “Mechanisms of Obesity: Maternal, Epigenetics, and Lifestyle Factors.” FSHN faculty on the planning committee are Christina Campbell (co-chair), Lorraine Lanningham-Foster (co-chair), Kevin Schalinske and Mike Spurlock. Visit http://www.nwrc.iastate.edu/symposia/ for complete details.
Calendar
Upcoming EventsRegional College Bowl Competition, University of Minnesota April 1-2, 2011
Iowa Section IFT Meeting, TBD April 7, 2011
Midwest Dairy Foods Research Center Annual Meeting, ISU April 7-8, 2011
Experimental Biology, Washington, DC April 9-13, 2011
VEISHEA April 16, 2011
NEWS NOTES
In collaboration with the Food and Drug Administration, Iowa State University held a public workshop at the Iowa State Center March 3-4, 2011, designed to provide information about food and nutrition labeling regulations and related subjects. This informative and interactive workshop addressed issues of relevance to food processors and supporting industries. The workshop was attended by 40 people from across the United States. Topics discussed at the workshop by Drs. Ruth MacDonald and Ruth Litchfield, food science and human nutrition, and Mr. David Arvelo, FDA, were all related to the current required elements of food labeling.
Food Nutrition Labeling Workshop
Next semester, the students hope to collect funds from the donated meals of block and weekly meal plans to assist in sustaining the pantry and are working with the Inter-Residence Hall Association (IRHA) and ISU Dining to achieve this goal. This service will be anonymous; to make use of the service students will simply show their ID and receive food.
An Opening Ceremony for The SHOP was held January 27, 2011, 3-6 pm at the permanent location in Food
Sciences Building. Attendees brought food to help stock the shelves of the pantry during the opening events and still may donate at boxes across Ames or at the permanent location during open hours.
