The last place you want to end up after a holiday meal is in the emergency room with food poisoning or an allergic reaction. New free food safety videos in English and Spanish, created by a team of Texas Woman’s University nutrition and food sciences faculty and students, are designed to lower that risk in America’s restaurants and home kitchens.
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DI Students Learn from Farm to Fork
In early November, NFS graduate Dietetic Interns participated in a local event sponsored by the Texas Beef Council called "Farm to Fork." In addition to receiving science-based learning, they traveled to a local ranch in Saginaw, Texas, hosted by the Pete Bonds family owned and operated ranch. This opportunity allowed DIs to see where some protein-rich food is produced. As future Registered Dietitian Nutritionists, they will work with patients and clients to provide medical nutrition therapy and nutrition education for all ages and backgrounds.
Summer Nutrition Culinary Camp 2016
The 2016 Summer Nutrition Culinary Camp (SNCC) will be accepting early registrations soon. There will be two different SNCC programs: Healthy You and Around the World in Five Days.
SNCC Healthy You: June 20-24, Monday-Friday 8a-4p, $395. This camp will provide a full week of teaching youth, ages 10 to 15, how to incorporate healthy nutrition into their diets and nutrition from farm to fork with recommendations from a Registered Dietitian Nutritionist. Campers will create a healthful lunch and snack each day and will end each day with a wellness activity including volleyball, basketball, yoga, and indoor swimming. Each camper will receive a cutting board and water bottle.
SNCC Around the World in Five Days: July 18-22, Monday-Friday 9a-1p, $225. Campers, ages 10 to 15, will be introduced to different food cultures and nutrition practices around the world and prepare a variety of foods from those cultures. They will make a snack related to that culture to take home to share with family. Each camper will receive a cutting board and a take-home snack.