At tonight’s club meeting we welcome Breanna Banks from the University of Delaware’s Cooperative Extension.
Breanna is a UD graduate who works for the University of Delaware Cooperative Extension as the Healthy Living Program Coordinator for 4-H Youth Development and Family and Consumer Sciences SNAP-Ed specializing in nutrition.
Where: Willard 110
When: Monday, April 8th at 7 pm.
Please sign up for Food Bank volunteer dates on google document as well as Food Bank website.
Remember you receive two points for driving and volunteering!
Tuesday February 19th
1:00pm-4:00pm
Monday February 25th
9:00am – 12:00pm
Wednesday February 27th
1:00pm – 4:00pm
Monday March 11th
1:00pm – 4:00pm
If you have any questions regarding the food bank sign ups and volunteering please email
Marissa Danosky at mdank@udel.edu
HOW TO SIGN UP FOR THE FOOD BANK WEBSITE:
Create a profile and register through our volunteer website:
https://fbd.volunteerhub.com
After creating an account and signing into your profile, please follow the 3 steps listed below to join your group.
If you have already registered and added the join code skip to step 3
For anyone who is interested in learning about a variety of careers in Behavioral Health and Nutrition! Come out to meet employers and representatives from a variety of organizations and network with others in the field.
When: October 4th, 6:00 – 7:30 PM
Where: Perkins Student Center West Lounge
by Anna Trevouledes
On the morning of November 8th a group of students from the Nutrition and Dietetics Club (including myself) made their way to The Sanford School in Hockessin, DE to help out with a health fair. The fair was held for children in kindergarten through grade 8 and was aimed at teaching kids about healthy food options and physical activity.
(l-r): Meghan Bohny, Beverly Iheanacho, Joe Katz, Tristan Bostock
(l-r): Rachel Cohen, Anna Trevouledes, Fiona Carbone, Meghan Bohny
Rachel Cohen explains “Eat the Rainbow” to students.
There were countless tables set up, all consisting of bright displays with health and nutrition information. The kids were very interactive and showed enthusiasm for learning about each display. The NTDT Club table and display focused on fruits and vegetables; we had cute fruit puppets, a rainbow diagram of fruit and veggie facts, as well as bananas, apples and tangerines for kids to take with them.
Beverly Iheanacho and Joe Katz play a trivia game with students.
We wanted our displays to not only teach kids about nutrition, but also to make healthy foods fun – we even had a trivia game where the kids could use their knowledge of nutrition to win prizes!
It is so important that kids learn about nutrition and health in a positive way – they take the behaviors and skills they learn in childhood and use them throughout their lives. We are glad we could positively impact the Sanford School and are excited to continue spreading the word about nutrition!
by Emily Mathios
Who knew gluten free could taste soooo good! On November 1st, Gluten Free at UD paired up with the Nutrition and Dietetics club to host a gluten free holiday cooking night.
Gluten is a protein complex found in wheat, barley, rye and oats. Gluten helps foods maintain their shape, acting as a glue that holds food together. To the average person, eating gluten has no effect on health. However, for a small portion of the population with Celiac Disease and gluten intolerance, eating gluten-containing foods can cause intense stomach pain, vomiting, and many other symptoms.
When a person with Celiac Disease eats gluten, the body mounts an immune response and attacks the villi in the small intestine, the structures responsible for nutrient absorption. The only “cure” for Celiac Disease and the symptoms of gluten intolerance is to go on a strict gluten free diet.
Gluten-free foods tend to have a bad reputation. Many even think that gluten is bad for everyone and will completely cut gluten out of their diets without needing to. There is definitely a need for education about gluten! Through this event, the Gluten Free at UD RSO aimed to show students that gluten-free foods don’t taste as bad as people tend to think. In fact, all but one of the recipes were already gluten free!
Once students arrived, the students paired off and we got right to cooking! The recipes had very Fall themed colors and flavors:
Students all dined together once each dish was finished cooking. The NTDT club students shared that they were surprised by how easy it was to make regular recipes gluten free. Sometimes all it takes is a simple ingredient swap. Overall, the recipes were a hit!
