The University of Delaware has been presented the Higher Education Excellence in Diversity (HEED) Award from INSIGHT Into Diversity magazine, the oldest and largest diversity-focused publication in higher education. The annual HEED Award is a national honor recognizing U.S. colleges and universities that demonstrate an outstanding commitment to diversity and inclusion. This is the second year UD has been named as a HEED Award recipient.
“The University of Delaware is proud to be recognized once again for the diligent and ongoing efforts of our faculty and staff to build a more diverse and inclusive community,” said UD President Dennis Assanis. “We are dedicated to welcoming all students and providing them with the opportunities and resources they need to succeed here and throughout their lives.”
UD was selected for its dedication to enhancing diversity and inclusion in all aspects of the campus community. This commitment has been demonstrated through creation of new staff positions, new programming, training, scholarships and community-based partnerships focused on attracting, retaining and valuing underrepresented staff, faculty and students.
Specific areas of progress include:
- Since 2012, the representation of underrepresented minority students and students of color at UD has consistently increased among Associate in Arts, undergraduate, graduate, and Professional and Continuing Studies students.
- The percentage of women with STEM majors has steadily increased almost yearly at UD since 2012. The percentage of underrepresented minority undergraduate and graduate students with STEM majors has also increased since 2012.
- Since 2012, UD’s four-year graduation rates rose for most groups pursuing bachelor’s degrees. The University’s four-year graduation rate is consistently above the graduation rates of AAU public institutions for Hispanic/Latino(a)s and women pursuing bachelor’s degrees.
- Women faculty have increased in representation over the past five years, constituting 44 percent of all UD faculty in 2017. Faculty racial/ethnic diversity has also increased since 2012, with the largest gains occurring for Asian tenured/tenure track and Black/African American non-tenure track faculty.
Carol Henderson, vice provost for diversity at UD, said, “It is encouraging to see the University’s steady progress and engagement in creating a more diverse and inclusive campus. Though there is still much work to be done, the dedication of so many staff, faculty and students in this effort is truly inspiring.”
UD will be featured along with 95 other award recipients in the November 2018 issue of INSIGHT Into Diversity magazine.
According to Lenore Pearlstein, publisher of INSIGHT Into Diversity magazine, the HEED Award process consists of a “comprehensive and rigorous application” that includes questions relating to the recruitment and retention of students and employees — and best practices for both — continued leadership support for diversity, and other aspects of campus diversity and inclusion.
“We take a detailed approach to reviewing each application in deciding who will be named a HEED Award recipient,” Pearlstein said. “Our standards are high, and we look for institutions where diversity and inclusion are woven into the work being accomplished every day across their campus.”
To learn more about the University’s plans for and progress toward advancing inclusive excellence, visit https://sites.udel.edu/diversity/.
For more information about INSIGHT Into Diversity and the HEED Award, visit insightintodiversity.com. The full list of 2018 HEED Award recipients can be found here.
Photo by Evan Krape | September 18, 2018
Program offers financial support, literacy programming.
Senior Sarah Bencivenga was one of many students awarded a Blue Hen Success Grant, which made all the difference in keeping alive her dream for a UD diploma.
It didn’t take long for Sarah Bencivenga to know the University of Delaware was the right fit for her. The Toms River, New Jersey, native was recruited in 2013 to play softball, and by sophomore year, her bio had already included selection to the Dean’s List, Colonial Athletic Association (CAA) All-Rookie team, the CAA Academic Honor Roll and the All-CAA Second Team.
“This was where I wanted to be,” said Bencivenga.
Then Bencivenga got an offer for a softball scholarship at Florida Atlantic University that was too good to pass up, so she transferred. UD was always tugging at her heart, though, and by her senior year at FAU, she realized how much she missed the University’s high-quality academics and yearned to complete her degree as a Blue Hen.
“It wasn’t until I was in Florida that I recognized the value of the education at UD,” Bencivenga said.
She transferred back to campus, which meant having to work hard to catch up on credits—and the costs that came with them. She was close to the finish line, but not having an athletic scholarship, she didn’t know how she would fill the gap financially and graduate.
“I am financially independent and all I had was some money saved up from jobs I held during high school and breaks,” Bencivenga said. “My first semester back at UD, I was taking 17 credits and working to pay expenses. With the combination of savings and my current job, I was able to make it work, but knew that my savings would be exhausted and the next semester may not be possible.”
She then discovered the University’s Blue Hen Success Grant. She applied and got the award, which made all the difference in keeping alive her dream for a UD diploma.
“I’m not sure how I would be graduating this spring from UD without the Blue Hen Success Grant,” Bencivenga said, who will finish in May with degrees in psychology and interpersonal communications.
The Blue Hen Success Grant program provides small awards, ranging from $300 to $3,000, to eligible students like Bencivenga who are nearing graduation but facing minor shortfalls in paying their tuition or fees. Also known as a retention grant, it provides emergency funding so that financial circumstances do not become barriers to graduation.
“The Blue Hen Success Grant program speaks volumes to the direction, purpose and responsibility the University takes to ensure students graduate,” said Carla Lord-Powalski, coordinator of the program, which is managed by the Student Financial Services office.
Give a man a fish, says the well-known proverb, and you have fed him for a day. Teach him to fish and you have fed him for a lifetime. In that spirit, the Blue Hen Success Grants program serves as a resource for developing lifelong financial skills. Prior to getting a grant, students must take a free course on budgeting and responsible spending. The program also guides students to the myriad scholarships available and offers workshops throughout the year aimed at increasing students’ fiscal knowledge and responsibility during their academic career and after graduation.
In partnership with various departments and groups on campus, Powalski has counseled over 550 students since the program launched in February 2017. Nearly 30 students have been awarded grants totaling $48,586, keeping them on the path to graduation. Powalksi is also partnering with the University’s Office of Development and Alumni Relations to encourage donations to the program. To date, 337 donors have contributed over $73,000, allowing Blue Hen Success Grants to expand its efforts.
“UD has given me all the tools I need to positively impact the lives of others,” Bencivenga said. “My education and experience will be lasting. Something significant will come from this work.”
Photo by Evan Krape | April 03, 2018
Financial Literacy Month events
The Blue Hen Success Grants program will be hosting the following special events for students in April in recognition of Financial Literacy Month.
Financial Wellness Fair: Tuesday, April 10, from 10 a.m.-2 p.m., in the Gallery of the Perkins Student Center. Students will enjoy games, food and entertainment as they visit kiosks to learn financial skills. Participants will be able to check loan balances and repayment options, learn what their credit score means and how to improve it, and receive budgeting tools. Experts from Alfred Lerner College of Business and Economics, Stand By Me, and Sallie Mae will be on hand to present tips and information. Participating students will be given a financial literacy passport, which comes with a chance to win prizes including a Dell laptop, $100 Visa gift card, ice skating passes, bookstore swag and more.
Financial Literacy Mini-Series: Monday, April 23, and Wednesday, April 25, in the Student Financial Services Building lobby. Morning sessions are at 10 a.m.; afternoon sessions are at 12:30 p.m. Students will be introduced to Cash Course, a free online money management resource. Students who complete at least one online activity will be eligible to win a $25 Visa gift card. Refreshments will be provided.
Grad Fair: Wednesday through Friday, April 18-20, from 11 a.m.-3 p.m., at the Barnes and Noble UD Bookstore, 83 East Main St. Graduating students will receive information and tools on student loan repayment. Each student who meets with Carla Lord-Powalksi and completes a short quiz will be eligible to win a $50 Visa gift card.
UD students, faculty and Dining Services pitch in to fight waste, hunger.
Food waste is an extremely frustrating concept. According to the Natural Resources Defense Council, approximately 40 percent of food in the U.S. is never eaten; simultaneously, one in eight Americans struggles to put enough food on the table.
The state of Delaware is no exception, so University of Delaware students, faculty and staff are pitching in to combat food waste. We highlight their efforts during National Nutrition Month and its 2018 theme “Go Further with Food.”
Junior Lauren Burkett (left) and senior Kristen Mathieson (right) are members of Nutrition and Dietetics Club at UD.
The student-run Nutrition and Dietetics Club at UD is educating the Newark and surrounding communities on food waste and insecurity.
“Making people aware of food waste is the first step in preventing it,” said UD senior Sarah Russel. “I personally decided to get involved with the club to extend my knowledge outside of class and into the Delaware community.”
The group will set up shop at Trabant Kiosk A throughout the month of March, providing education on topics such as smarter grocery buying, planning leftovers and portion sizes.
The Food Recovery Network, another student-run organization, carries the goal of reducing food waste by collecting excess food from the dining halls and donating the food to local food pantries. The students hold multiple food drives each semester; for Thanksgiving, these Blue Hens collected more than 200 pounds of canned goods.
“Food insecurity and food waste are major issues in our country and across the world,” said sophomore dietetics student Nicole Boylan. “These issues overlap with nutrition as an inability to access food and maintain an adequate diet can lead to nutritional deficiencies and many other health issues.”
Behavioral Health & Nutrition (BHAN) instructor Kristin Wiens teaches Sustainability and Food, a course that discusses strategies to shrink your personal food footprint such as reducing food and packaging waste. In the Food & Nutrition Education Lab in Willard Hall, Wiens lays out leftover food and items close to their “use by” date for the students to take home.
When The Tower at STAR Campus opens this fall, Wiens will help run the Demonstration Kitchen — a unique experiential learning space that doubles as a catering kitchen. In addition to classes, the space will host community members for sessions on topics like sustainability.
Wiens is also working with the Mike Popovich (College of Agriculture & Natural Resources) on the UD Farm. In addition to sourcing ingredients from the farm for classes, Wiens and Popovich collaborate on a farm-to-table healthy recipe video series showcasing seasonal produce grown on campus.
“We have people who are hungry. We have extra food. But the two things aren’t connecting to help solve the problem,” Wiens said.
BHAN adjunct professor Jennifer Linton is extremely active in nonprofit circles, working with groups like the Salvation Army’s soup kitchen. A few years ago, she started calling restaurants to ask about their excess food. Most said they threw food away out of fear of being sued. Concerned about this issue, Linton began investigating federal legislation and discovered the Bill Emerson Good Samaritan Food Donation Act; it encourages donation of excess food to non-profit organizations for distribution to individuals in need and protects organizations from liability when donating to a non-profit. The Federal Food Donation Act of 2008 later built on this legislation, encouraging federal agencies to donate excess food.
Many large organizations have systems in place to put excess food to good use compared to smaller entities. For example, Sam’s Club works with Feeding America to rescue food from stores and redirect it to families facing hunger.
“Most businesses don’t know about these laws, know who to give to, or even consider donating,” said Linton.
Linton points to educating business owners on the donation legislation and looking at how other countries and cities are addressing the food waste issue.
France passed a law in 2016 that, if a store throws out food, it can be prosecuted. According to a recent NPR story, stores can be fined $4,500 for each infraction. While the law has gone through growing pains towards effectiveness, Linton said it’s an important step in the right direction.
She would also like to see the establishment of organizations like Philabundance in Delaware.
Philabundance, Linton said, is “doing everything to combat food waste including gleaning (harvesting leftover crops and produce from fields and orchards). As individuals we can do our part to help prevent food waste — not over-purchasing food and donating excess food to local pantries.”
UD Dining Services
UD Dining Services is combating food waste via its sustainability platform “Green Thread.” In partnership with Aramark, it weaves waste minimization into Dining Services across all 16 on-campus dining locations.
“As we help to minimize food waste, there are efforts our guests can take like being mindful of portion sizes and only filling your plate with amounts that are right for you,” said Debra Miller, Dining Services’ registered dietician.
Each semester, Dining Services partners with the Food Recovery Network. Since last spring semester, over 500 pounds of unused food has been recovered and donated to local, community food pantries.
UD Dining Services reduces, reuses and recycles throughout the food production and service processes. Examples include:
- The Caesar Rodney Dining Fresh Food Company breaks down and diverts food waste from landfills through two mechanical bio-digesters, averting potent greenhouse gas emissions
- All locations participate in the University’s single-stream recycling program, as well as Recyclemania
- Perishable food is donated to the Food Bank of Delaware
- Dining locations collect and recycle used cooking oil
About Community Engagement
The University of Delaware cultivates civic-minded, engaged citizens through partnerships that impact communities’ needs. Community-based experiences are woven into UD’s teaching, research and service activities where students, faculty and staff apply knowledge and creativity to the critical challenges facing communities — in Delaware and around the world. In 2015, the Carnegie Foundation for the Advancement of Teaching recognized this commitment, designating UD as a community engaged university, an honor awarded to less than 10% of U.S. colleges and universities.
UDaily Article by Dante LaPenta | Photos by Kathy F. Atkinson | Courtesy of Jennifer Linton and UD Dining Services | March 21, 2018
Collaborative projects focus on equity, inclusion in education
A research project highlighting residents’ stories from the historical exhibit “Wilmington, 1968” and a study examining the emotional and cultural intelligence of prospective teachers have been awarded University of Delaware grants.
The awards from the College of Arts and Sciences’ Center for the Study of Diversity and the College of Education and Human Development’s Delaware Center for Teacher Education were made under the centers’ 2018 Collaborative Grant Program.
The collaboration was developed to help support the work of teacher preparation faculty or instructional staff interested in exploring a line of inquiry, climate-related issue or curriculum innovation focused on promoting equity, diversity and inclusion for education stakeholders.
The 2018 grant recipients are:
- Deborah Bieler, associate professor of English, Melva Ware, adjunct faculty member in the School of Public Policy and Administration, and Angela Winand, affiliated assistant professor of history, for the project “Delaware Historical Society and UD English Education Freedom Schools Partnership.” English education students, in collaboration with the Mitchell Center for African American Heritage, will develop and implement a curriculum for Freedom School Scholars to conduct an oral history project. Teams of middle and high school students will research “Wilmington 1968” and focus on the stories of residents.
- Tia N. Barnes and Bridgette Johnson, both assistant professors of human development and family sciences, for “Examining the Relationship between Emotional Intelligence, Cultural Intelligence, and Teacher Candidates’ Self-Efficacy in Delivering Culturally Responsive Teaching Practices.” They will study Early Childhood Education (ECE) teacher candidates’ emotional intelligence, cultural intelligence and self-efficacy in using culturally responsive practices in teaching social emotional competencies. They will collect online surveys from current juniors and seniors in the ECE program this spring semester.
The collaborative grants program aims to facilitate a wider understanding of the social and academic impacts of diversity and to inform and support equitable practices within the teacher preparation community.
Applicants for the grants were encouraged to make connections between their proposals and specific aspects of campus climate mentioned in the “Inclusive Excellence: Action Plan for Diversity at UD” and/or President Dennis Assanis’ strategic principle of “Building an Environment of Inclusive Excellence.”
January 19, 2018
College of Health Sciences Dean Kathleen Matt (far right) is on her second year teaching ‘Introduction to Health Sciences’ in local high schools. Article by Dante LaPenta Photos by Ashley Barnas and Alyssa Benjamin
Engaging local high school students to inspire future healthcare workforce
The University of Delaware College of Health Sciences (CHS) is expanding engagement locally by giving high school students a jumpstart as they prepare for college. With a focus on Delawareans and underrepresented students, the UD College of Health Sciences Pipeline Program exposes middle and high school students to the breadth of health sciences career choices and aids in preparation for the academic rigor of higher education. A goal is to recruit and develop highly educated professionals — the future local leaders of the healthcare profession. Investing in these students provides opportunities for them to be competitive and better prepared for college.
“This is one piece of creating a diverse workforce,” said CHS Dean Kathleen Matt. “Healthcare is delivered to individuals from a broad range of backgrounds and it’s important that we have a workforce in Delaware that reflects those we serve as they deliver quality care.”
Matt is leading by example. At Newark High School, she’s taught Introduction to Health Sciences, a dual-credit course for 26 juniors and seniors. The course explores the interaction between healthcare professionals, government policy and individual demand for healthcare as the industry works towards long-term solutions to healthcare challenges.
“We wanted to create a class and a pipeline because these students are the ones who help us reimagine what effective healthcare really looks like,” Matt said. “We wanted to reach back further to get them engaged sooner so that they see the possibilities and opportunities available to them. It’s important for high school students to get a glimpse into what it will be like in college. That’s why we chose the format of having them engage with University faculty and community partners.”
And Newark students have really taken to the course.
“The class is very eye-opening of what a college course is. It’s very different from a high school class,” Newark student Micah Howard-Sparks said. “We have guest speakers who give lectures on their jobs, their life, their education and what they are doing to improve the healthcare of our country.”
In the spring semester, the same students will take another CHS class, Introduction to Medical Laboratory Sciences. The juniors in the class will then have a chance to take two additional CHS courses during their senior year.
In true Delaware fashion, the connections run deep. Matt is a Newark High School graduate. Her passion for UD and her high school alma mater blend perfectly in this unique course.
“I grew up in this community,” she said. “To me, it goes without saying that a school like Newark High School, which is right in the neighborhood of our University, should benefit from engaging with UD. The University should add value to its community.”
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From the Caribbean to Asia to the Middle East, each evening features a different theme. Article by Dante LaPenta Photo illustration by Bethany Comegys.
CHS and Dining Services offer “Learning About World Cultures Through Food”
The Nutrition Program of the Department of Behavioral Health and Nutrition (BHAN) is teaming up with University of Delaware Dining Services and student groups to present “Learning About World Cultures through Food” this Winter Session. Unidel-funded winter session event is held Jan. 23-25 from 5 p.m. to 7 p.m. in Russell Residential Dining.
Attendees can learn about culture while enjoying food, demonstrations and crafts. Nutrition students and students from the featured cultures helped plan the experience. Recipes, fun facts about the cultures and healthy eating tips are also provided. Each evening has a different theme.
- Tues., Jan 23: Caribbean night with music, Caribbean food and photo booth
- Wed., Jan 24: Asian night with demonstration of making Bento boxes, a chance to try origami and enjoy Asian foods
- Thurs., Jan 25: Middle Eastern and Indian night with a hummus bar, henna tattoos, and professional belly dancer
Event planners include Kelebogile Setiloane, Sandra Baker, Kathryn Sieminski, Robin Moore, Debra Miller and student groups.