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Tara Hatala, R.D., When building a foundation, everything’s a brick.
Cindy Phillips, M.B.A., M.S., R.D., Adding flavor to heart health.
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We look forward to expanded uses for teaching, service and research.
Photos with captions in this section includeincluded: Graduate students using cholestech with Dr. Margaret Voss; Demo class presenting to student-athletes; Assessment to determine caloric needs.
Opportunities to support nutrition and the ACE Center.
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- Support student opportunities to conduct research, attend conferences, or study abroad.
- Similar to the Ann Selkowitz Litt Distinguished Lecture Series (see story), with funding we could bring in a series of dietetic/food/nutrition experts to provide food demonstrations on a theme, or we could bring in experts on physical assessments to train the students and local R.D.sDs. We could also offer a wider series of applied classes for credit and/or for continuing education to the community.
- There are also opportunities to support students while we provide a service to the community or conduct research via ACE assistants. Funding could support nutrition counselors, physical assessment technicians, food demonstration masters and assistants to support equipment usage, food demonstrations, set up/clean up/ ordering and preparation for tasting events. These positions are essential to implement more intensive classes and seminars.
- ACE Grants could support student use of the ACE Center to conduct education/research.
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Nutrition Students - other awards.
Falk College ScholarScholars: Dominique Noel Pacitti.Falk College Scholar: , Abigail Leigh Case.Falk College Scholar: , Kathryn Jane Davis.Falk College Scholar: , Gillian Glenn Kelly.Falk College Scholar: , Beth-Elle Schussler.
Graduate School Master’s Prize: Martha Renee Wasserbauer.
College Marshals: Arielle Jordan Hall.
Department Marshal - Marshals: Undergraduate (Nutrition) : - Gillian Glenn Kelly.Department Marshal - , Undergraduate (Nutrition Science) : - Elena Michele Pierce.Department Marshal - , Graduate (Nutrition Science): -Martha Renee Wasserbauer.
Remembrance Scholars selected 16’ served 16-17: Kimberly Michelle Juarez.
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In Florence, we ate our way through Florence via the day-long Taste of Florence tour and had guided tours of the city and the Ufizzi. In Maremma, we visited the award-winning olive press, Frantoio Franci, and a biodynamic organic farm, La Salve. We had meals at two slow food restaurants, Antica Fattoria del Grottaione Montenero d’Orcia and La Dogana, and ate Italian style barbeque barbecue at La Buttera.
New this year, we tasted fresh buffalo mozzarella cheese at our tour of Caseficio Inno al Sole in Maremma. The facility was amazing and completely sustainable. In Parco Maremma, we rode bikes to and enjoyed the beach for a day.
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