Spring 2019 Speaker Series: Breanna Banks

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.


Spring Food Bank Volunteer Dates

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


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


Create a profile and register through our volunteer website:


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

  1. Click your name on the top right hand corner of the home page, click “Enter join code” from the drop down menu
  2. Type UD006 in the join code box and click “Join
  3. Click the mini “Food Bank of Delawarelogo or the “Event” button to go to the home page then scroll down on the home page and – click the sign up button for designed volunteer date.

NTDT Club at the Sanford School Health Fair

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!

Gluten Free Night was a Hit!

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:

  • gluten-free snickerdoodle cookies
  • apple dump cake
  • Sweet potato fries with a cilantro dipping sauce
  • Quinoa salad with butternut squash and cranberries
  • Parmesan roasted cauliflower

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!