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.
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.
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!
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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