Your support of family and consumer sciences education through the #SayYestoFCS social media campaign is vital. If you participated last month, thank you for taking action! To date, the cumulative reach through social media is OVER 500,000yes, more than half a million!
The social media campaign, “Making a Difference Through Family & Consumer Sciences,” highlights a different theme and strategies that can be carried out through family and consumer sciences education each month, all focused on recognizing the importance of both family and consumer sciences educators and programs. AAFCS wants to engage family and consumer sciences professionals, advocates, and ESPECIALLY program participants who will reach out to their respective social media networks–therefore reaching other prospective family and consumer sciences educators!
Join UCA AAFCS each month this semester to #SayYestoFCS!

Dietetic Interns Earn Service of Excellence Pin

UCA dietetic interns (from left) Taylor Sherrill, Anni Fuenmayor, and Helena Van together collaborated with Conway Regional Health System’s (CRHS) Nutrition & Foodservice Director, Scott Whitehurst, in building raised beds for the hospital’s newly implemented garden. The vegetables and herbs grown in the garden will be used and served in the hospital’s cafeteria in order to provide fresh and locally grown produce to customers. In recognition for their dedicated work at CRHS where they spent six weeks of their foodservice rotation, Taylor, Anni, and Helena received CRHS’s Service of Excellence pin.

Taylor Sherrill, Helena Van, and Anni Fuenmayor

Taylor Sherrill, Helena Van, and Anni Fuenmayor

Scott Whitehurst, Taylor Sherrill, Anni Fuenmayor, and Helena Van

Scott Whitehurst, Taylor Sherrill, Anni Fuenmayor, and Helena Van

Opportunity to Endow a Scholarship

School Nutrition Association Poster Presentation

Recently, Dr. Landry presented her research in school nutrition at the Annual Nutrition Conference of the School Nutrition Association. Her presentation was titled “Determining Fruit and Vegetable Preparation Preferences of Students to Inform School Lunch Menu Development”. Dr. Landry is an Assistant Professor in FACS and continues her research agenda focusing on National School Lunch Programs and Farm to School. She is the College Section Chair for the School Nutrition Association and leads efforts to identify trends and conduct research to educate school nutrition professionals.

2016 School Nutrition Association, Annual Nutrition Conference

2016 School Nutrition Association, Annual Nutrition Conference

New Scholarship Announced

Food Expo


Matcha Lemon Cookies – Torria Brixey


Karla Venturas


Crumble Muffins with Muscadine Wine Glaze – Samantha Cole


Lemon Goat Cheese Cheesecake – Corrinne deOrbezego


Sorghum Bars and Marshmallows – Angela DiTullio


Chocolate Chip Crispy Rice Cookies – Lauren Kara


Tomato Jam – Raquel Gonzalez

Spicy Chicken - Tracie Herring

Spicy Chicken – Tracie Herring


Guests Taste Testing


Guests Taste Testing











All semester long students enrolled in Experimental Foods learned about different food properties and how to develop recipes. The Expo was an opportunity for them to showcase a recipe they developed using local products. The students dedicated a lot of time and work into their new products and it resulted in a fantastic, tasty event!

Students Get Real in Community Nutrition

Students in Mrs. Schichtl’s Community Nutrition class were asked to compare home cooked meals to fast food. One of the excellent assignments is posted here.





FACS Students Spend Time With 4-H

On Monday, May 23rd, we volunteered to present at a 4-H meeting in Faulkner County. The members of this group were preparing a vegetable garden to watch, nurture, and grow in the coming months. Our job was to give them a few ideas about what they can do when their vegetables are ready to eat! We prepared and cooked 4 healthy vegetable dishes and compared them to unhealthy dishes the members may have been more familiar with. They tasted each dish and each member said they enjoyed the food! Here in the south, we tend to eat a lot of fried and buttery food. With the recipes we prepared and taught them about, they will have healthier options when it comes to making dishes out of vegetables from their own garden.  – Holly Rega, Nutrition Major


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Read All About It: 29th Annual Alumni Luncheon Recap

Click here to see the full newsletter!

29th Annual Alumni Luncheon Recap

29th Annual Alumni Luncheon Recap



Cultural Projects in Meal Management are a Big Hit!


Making Gyoza


South African Table Setting


South African Table Setting


Chinese Table Setting


Japanese Setting


Japanese Table Setting


Teaching about Culture