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September 2007 Volume 4, Issue 1


Make The Most of Your ADA Student Council Membership!

As your new ADA Student Council Advisory Committee (SCAC) Chair, I would like to welcome you to another year as an ADA student member! I challenge you to make the most of your membership by getting involved with the Student Council. By Jessica Haynes Intern, Good Samaritan Hospital, SCAC Chair On July 26th and 27th, the SCAC members met in Chicago for our annual meeting to develop an action plan that caters to your needs. One of our main objectives this year is to promote student membership by connecting with accredited dietetics educational programs across the country through volunteer leaders known as Student Council Liaisons (SCLs). If you are interested in promoting the ADA and the dietetics profession as a student leader through your school, I invite you to read the SCL position description. You may nominate yourself by sending an email with your contact information, school and program type to [email protected] If you have any questions, please email us! In addition to serving as an SCL, I invite you to check out the other ways you can get involved with ADA. First, you can join the ADA's online student forum called the Student Community of Interest (CoI). The CoI allows you to network with other dietetics students across the country, share information and resources, and discuss current issues pertinent to our education and profession. You can join the CoI by sending an email to [email protected] Don't miss out on this invaluable resource! You can also get involved by writing an article for the Student Scoop newsletter, attending the 2007 Student Forum at the Food and Nutrition Conference and Expo (FNCE) in Philadelphia, and applying for ADA scholarships. The SCAC is here to make your ADA membership work for you. We will keep you informed through the Student Scoop newsletter, the CoI, and email. Please contact us with any questions or concerns using our email address: [email protected] I am excited to serve you this year and look forward to meeting you all at FNCE! Thank you,

Inside this issue: Beyond Borders Making the Ask Be There to Champion Nutrition A Special Thank You 2007-08 SCL Regional Coordinators ADA Student Council Liaison Position Description CDR Corner STUDENT RECIPE CORNER WM Student Membership Student Forum at FNCE

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Beyond Borders

A drops were often put in their eyes to prevent eye problems. Sometimes a child would only have one sock or one shoe; another child would have the other sock or other shoe. It was humbling to her to find that they were Here at Michigan State University, we excited to have even one half of something that we take are fortunate enough to have one of for granted every day. the biggest study abroad programs in the nation. We have people working When Malak came back, she eagerly brought to our athard to make sure our students can tention a great idea. FNA could raise money to help send study on any continent on Earth. Yes, that even includes food and other needed items to some sort of organization Antarctica. that supports children like this. As Vice President and someone who agreed with this cause, I thought it would As anyone else on campus, many of our dietetic students be a great opportunity for us, as students, to support the have a great interest in studying abroad. Of course, people that suffer from the deficiencies we only seem to along with that interest comes the desire to have that for- read about in books right now. eign experience, while still being able to relate it to our chosen field of nutrition. Fortunately, a few years ago, So, with Malak, we launched a push to raise money. We the Department of Food Science and Human Nutrition took envelopes to our busy classes over a period of a few developed a summer program entitled Food, Health and weeks, asking for anything, even down to the loose Nutrition in Tanzania. Our students were going to have change in pockets. When all was said and done, we the chance to travel to this exotic country and immerse raised over 200 dollars. To some, that might seem like themselves in areas where poverty runs rampant and the nothing. To the children we help, we hope it will seem nutritional deficiencies we talk about in class (such as like the world. Vitamin A and night blindness) are painfully all too common. We are currently in the process, as a board, of deciding where and how we want to distribute our funds. At the A senior in our program and fellow member of the board recommendation of our advisor, we are looking at orfor our major's Food and Nutrition Association (FNA), phanages in Tanzania and Botswana. A promising locaMalak Saddy, had the opportunity to go on this study tion right now looks to be the Botswana-Baylor Children's abroad trip this past summer semester. I sat down and Center. Located in Botswana, we are in talks with them spoke with her about her experience, one that before on how and what kinds of items they need for their chilhand I had already known was an extremely positive, dren, which are victims of HIV/AIDS. In the end, we eye opening one for her. She talked about their experi- hope to obtain pictures of the children with the things ence doing food recalls on poor families in a tiny village that we send them. they visited one day. They had the ability to observe and learn about a program in an area that suffered from pro- All in all, it's been exciting to know that we, as a group, tein malnutrition. The cattle in this village were used as a have done something that will make a difference in the source of money; therefore their meat was not eaten, nutritional status and overall quality of life for children which in turn led to these deficiencies. However, profes- that are in a place where the need is great. I encourage sionals have been working in this area to teach the peo- all other student dietetic groups out there who are lookple how to grow soybeans. Research has shown that ing for something new and exciting to be involved in to over several months of this occurring, protein levels in think about supporting those in nutritional need overthe village citizens has risen. seas. Ask your advisor or professors for suggestions. You may find that they have ideas, connections or know Malak also had the chance to visit an orphanage in Tanof places to go that could use your support. It's worth it, zania. It was this experience that sparked her desire to satisfying and a great feeling to know that even as a stuhelp. There were only 4 nuns and too many children. dent, we can take our passion for nutrition out into the There were soiled diapers and not enough food. Vitamin world and beyond all borders. Christin Leigh Faccio DPD Student ­ Michigan State University

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Making the Ask

While she allowed me to sit in on her counseling sessions with professional athletes, she was determined to make this experience my own. I developed weekly posters on topics of my choice to display in the training room, a dinIt's all about experience. At least ing out guide for the players, wrote articles for her webthat's what they tell us. But how site, and attended one of her live TV segments for a local exactly are we supposed to go station. about finding these so-called "experiences"? Let me be the This summer, Mitzi was in the process of writing a book. first to tell you that Google can She gave me the opportunity to complete research, write only take you so far! As dietetics excerpts, and preview chapters as needed. One of the students, we all crave opportuni- most unique opportunities that arose out of working with ties to prove ourselves in the pro- Mitzi was being able to witness firsthand all that owning a fessional world. However, you must be willing to take business entails. This was definitely not a traditional insome risks. ternship! I want to let you in on my own personal secret called "making the ask". Here's how it works. If you haven't already spent some time on the Internet researching companies, hospitals, professional organizations, dietitians in private practice, etc., then it's time you got started. First, do the obvious. Check and see if they offer established internships or volunteer experiences. If they don't, make the ask! Practicing this concept has transformed my outlook on the traditional internship. I became discouraged after tirelessly searching for an undergraduate internship in the nutrition field near my hometown with no real results. That's when I came across the biography of an established dietitian for two major sports teams in Kansas City, Mitzi Dulan. After reading about her accomplishments and experiences, I knew this was someone with whom I wanted to work. Figuring I had nothing to lose, I contacted her about creating my own internship under her guidance. Impressed by my initiative, she asked to see my resume and requested a face-to-face interview. Once we met, she determined that I would be a good fit, and we started planning right away. I knew that I still needed a part-time job if I was going to be taking part in an unpaid internship, and Mitzi graciously remained flexible throughout our summer together. We met in person for a few hours twice a week where we discussed upcoming projects. Mitzi's "hands-on" philosophy allowed me to dive right into the dietetics profession despite having only completed my sophomore year at Kansas State University. Mitzi and I developed a unique relationship as the summer progressed, and she constantly boosted my confidence in my abilities and encouraged my personal growth. At her suggestion, I read the book The Success Principles by Jack Canfield, which has opened up new doors for me. This is why I am writing this article! I want others to realize the value of taking responsibility for their lives and that they too can make it happen for themselves. During our time together, Mitzi encouraged me to join the Nutrition Entrepreneurs DPG and listserv. It has instantly connected me with practicing RD's, and has kept me reaping the benefits of her entrepreneurial mindset even after we completed our time together. Thinking back, I know that I would never have spent my summer under the guidance of such an inspirational individual if I had given in to the fear of rejection. Mitzi has even offered me ongoing, paid opportunities throughout the school year, simply because of the lasting partnership we created. I have gained all of this and more because I made the ask. I encourage you to do the same! If you ask and do not receive, you are still at the same place you were at before you asked. Nothing to lose, right? But if you ask and DO receive, just think of all the possibilities! They are endless so don't be afraid to think outside the box. Your experience will surely outshine those of your peers if you start today by making the ask! By Katie Hamm DPD Student ­ Kansas State University

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Be There to Champion Nutrition: Attend the Public Policy Workshop

ADA will be hosting its annual Public Policy Workshop (PPW) February 4 ­ 5, 2008 at the Renaissance Hotel in Washington D.C. PPW is the association's premier advocacy and grassroots training meeting. If you have an interest in the development and implementation of public policy, you will find the workshop an invaluable experience. Your Top 10 Reasons to Attend PPW 2008 are: 10. Visit and see the beautiful sights of our nation's capital. 9. 8. 7. 6. 5. 4. 3. 2. Support the efforts of ADA's Political Action Committee. Network with other students and members who share your interest in politics. Learn how Congress operates and how that impacts nutrition issues. Discover from the experts "how to make our voices be heard". Be the first to be trained on ADA's new grassroots program. Celebrate ADA's recent policy successes. Be informed about new bills and how they may affect our profession. Meet your elected Representatives and Senators.

And the number one reason to attend PPW 2008... To join your colleagues and CHAMPION NUTRITION! For more information contact Ron Smith, Director of Government Relations at 800/877-0877 ext. 1001 or email at [email protected]

A Special Thank You to ADA Partners The American Dietetic Association's Corporate Relations Sponsorship Program brings the Association together with organizations that share ADA's commitment to improving the health of the public and increasing awareness of RDs as the indispensable providers of food and nutrition services. ADA recognizes and thanks our ADA Partners for their generous support of Association events and programs: ARAMARK, GlaxoSmithKline Consumer Healthcare, National Dairy Council, PepsiCo and Unilever. For more information on these organizations and their commitment to health and wellness, please visit

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Jessica Haynes, Chair

Intern, Good Samaritan Hospital [email protected] Region One: CT, DC, DE, NH, NY, RI, VT

Melissa Burden, Student Representative

Intern, University of Central Oklahoma [email protected] Region Five: IA, IL, MI, MN, WI

Jena Brown, Vice Chair

Intern, Presbyterian Hospital of Dallas [email protected] Region Seven: AZ, MT, NM, NV, PR, SD, TX, UT, WY

Meghan Glenz, Student Representative

DPD, Texas A&M University [email protected] Region Six: AR, KS, MO, ND, NE, OK, TN

Nicholas Hines, HOD Representative

DPD, Prairie View A&M University [email protected] Region Three: AL, FL, GA, KY, LA, MS

Deana Lawrence, Student Representative

DPD, Florida International University [email protected] Region Two: MA, MD, ME, NC, NJ, SC, VA, WV

Amanda Maucere, CADE Representative

Seamless Graduate Demonstration Program, Georgia State University [email protected] Region Four: IN, OH, PA

Bethany Six, Student Representative

Intern, University of Iowa Hospitals & Clinics [email protected] Region Eight: AK, CA, CO, HI, ID, OR, WA

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ADA Student Council Liaison (SCL) Position Description

Responsibilities: · Serve as contact for ADA membership staff and ADA Student Council Advisory Committee (SCAC) · Communicate ADA student member initiatives, messages and other information to Student Dietetic Associations/Clubs · Provide feedback to ADA membership staff and SCAC on student initiatives through monthly reports · Participate in recruitment, retention of student members and in special projects Time Commitment: · One year term of June 1 to May 31 (ADA's membership year). Your term starts when you agree to be the SCL at your school. You do not need to wait to participate. You may continue to hold the position as long as you remain a student member of ADA. · Position may be written into the student dietetic association/club constitution · Estimate between 6 and 8 hours per month Benefits to you: · Leadership role and development · Experience to include on your resume · Support ADA and the SCAC strategic initiatives · Mentoring opportunities · Teamwork and communication among dietetic students nationwide


Registration Examination Testing Fee to be Increased

In 2004, the Commission on Dietetic Registration established a two-step incremental increase in the application fee to take the entry-level registration examinations. Effective January 2006 the application fee to take the registration examination for dietitians was increased from $125 to $175 and the application fee to take the registration examination for dietetic technicians increased from $80 to $100. Effective January 1, 2008, the fees will increase to $200 and $120, respectively. This adjustment will bring examination revenues closer to cost recoverability. These were the first increases since 1999. Eligible examination testing candidates who have submitted their application and fees to ACT postmarked by December 31, 2007 will be eligible to test without paying the increased examination fees. Examination applications postmarked on or after January 1, 2008 must pay the new fee. Questions about this fee increase can be directed to CDR at 800/877-1600, ext. 5500.

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Student Recipe Corner

Introducing a new section: The Student Scoop is adding a new section-the Student Recipe Corner. This month we feature a recipe from three of our SCAC members--Jessica Haynes, Nicholas Hines and Deana Lawrence. If you would like to contribute to this new section, send your favorite recipe to [email protected] If your recipe is not an original, you must note the publication it was taken from and the publication date. Also include your name and school. We will print some in each issue of the Scoop.

Baked Bouillon Chicken topped with Mashed Red Potatoes and Broccoli

Original recipe by: Nicholas Hines, HOD Representative, DPD Student, Prairie View A&M University Ingredients: · One boneless skinless chicken breast · Two fresh whole broccoli flowers · Six small red potatoes · Two medium sized, dark red tomatoes/ for separate eating · Five Tbs of Instant Bouillon Chicken Garlic Seasoning by Hormel 1/3 cup of Fat-Free milk or water Preparation: · Pre-heat over to reach 350 F, · Filet chicken breast into two portions and rub 2-1/2 tbs of Bouillon into each filet, · Cut broccoli into spears and cook, then cut spears into minced pieces, · Microwave the six potatoes until tender, semi-mash and mix with broccoli pieces, milk and one (1) Tbs of Bouillon seasoning, · Top each filet with potato mix and place into oven at 350 F for 35-40 minutes, · Slice tomatoes and serve with dish.

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Student Recipe Corner, Cont.

Mushroom Stroganoff, Serves 4 Submitted by Deana Lawrence, Student Representative, DPD Student, Florida International University

I am not quite sure where the original recipe stemmed from, but it has been a foundational resident in my handwritten recipe book. It is a vegan version of a comfort food. I've served it to my omnivore husband and he loves it. I have made it using several variations, of what I had in the refrigerator, which I list in the ingredient section. It can be served over brown rice, whole wheat linguine or fettuccine style noodles, or by itself. You can cut the recipe by half if you are cooking for one or two and the ingredient proportions still work out. The dish is a great candidate for leftovers. Be creative. Enjoy! Ingredients 2 Tbl Cornstarch 3 Tbl Soy Sauce or Liquid Braggs 1 1/3 Cup Vegetable broth or water ½ Tsp Garlic granules (minced garlic from a jar or freshly minced) 2 Tbl Tahini (sesame seed paste) 2 tsp Olive oil 2 Cups Onions, thinly sliced 4 Cloves garlic, minced 4 Cups mushrooms, sliced (any kind or a combination of types) Ground black pepper to taste 2 Cups Setian, thinly sliced OR 2 Cups Tempeh, cubed and steamed OR 2 Cups spinach or kale, roughly chopped OR A combination of: 1 Cup of Setitan or Tempeh And 1 Cup of Spinach or Kale Methods For the sauce, place the cornstarch and soy sauce (or liquid braggs) in a 2 quart saucepan. Stir them together to make a thin, smooth paste. Gradually whisk in the broth or water, garlic granules, and tahini. Turn on the heat to med-high. Cook and stir constantly with a whisk until it is uniformly combined and thickened. Cover with a lid and set aside. In a large skillet, add olive oil and heat over med-high heat until the oil is hot. Add the onion and minced garlic cloves and sauté for 10 minutes, or until the onion is translucent. Add mushrooms to the skillet and cook for an additional 5-7 minutes. Stir in the sliced seitan, or tempeh, or greens, or a combination thereof along with the reserved sauce. Reduce heat to low and stir often for about 5-10 minutes. Add additional broth or water if you feel you need to. Season with black pepper to taste. Serve over brown rice, or whole wheat linguine or fettuccine style pasta, or by itself. If you are serving it as a main dish, consider 1 cup of cooked rice or pasta per serving.

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Whole Wheat, Oatmeal, and Raisin Muffins, Cont.

Submitted by Jessica Hayes, Chair SCAC, Intern, Good Samaritan Hospital With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin. 1 cup whole wheat flour (about 4 3/4 ounces) 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 tablespoons untoasted wheat germ 2 tablespoons wheat bran 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups quick-cooking oats 1/3 cup chopped pitted dates 1/3 cup raisins 1/3 cup dried cranberries 1 cup low-fat buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg, lightly beaten 1/2 cup boiling water Cooking spray Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes. Preheat oven to 375°. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Yield: 12 servings (serving size: 1 muffin) CALORIES 204 (28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g Recipe is from Cooking Light, JANUARY 2006

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WM Student Membership

The Weight Management (WM) DPG consists of over 4,500 professionals who are leaders in weight management and obesity. The purpose of WM is to pursue professional excellence in comprehensive weight management by providing professional development and networking opportunities to its members. The group also strives to promote its members within and outside of ADA as a resource in the management of the chronic disease of obesity. Some of the benefits of membership include:

· Improved and expanded WM Web site: · Quarterly newsletter with CPE articles · WM Electronic Mailing List (EML) · Enhanced Bariatric Surgery & Pediatric WM subunits

· Comprehensive list of upcoming weight management

events · New Teleconferences and webinars · New searchable membership directory · New Member Market Site

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Student Forum at FNCE

If you will be attending FNCE in Philadelphia make sure you attend the ADA Student Forum on Saturday, September 29 in Ballroom A&B of the Philadelphia Convention Center. We'll start things off with a networking reception, at 11:00 am--Noon. Then there will be a panel discussion featuring six ADA members who took a career path other than clinical. Our final session is titled "Putting It All Together: Landing the Job of Your Dreams" where we'll go over writing your resume, how to sell yourself to a prospective employer, searching and applying for a job, how to ace the interview and how to respond when you get the offer. Your FNCE badge will admit you to the Student Forum.

Are you interested in writing for the ADA Student Scoop? Send an e-mail to [email protected] and tell us what article you would like to write and for what issue. The Student Scoop is published 5 times a year-- September, November, January, March and May. Please include any pictures that you may have with your article. It's nice to see a face of the writer or even a picture of an event.

Want to Write for Scoop?

RDs on YouTube

Check out the newest video promoting the RD on YouTube. Go to ADA's Home page and click the icon on the right that says ADA: Promoting the RD.

Nutrition Tips


Make healthy choices that fit your lifestyle so you can do the things you want to do. IT'S ALL ABOUT YOU BE REALISTIC! Make small changes over time in what you eat and the level of activity you do. After all, small steps work better than giant leaps. BE ADVENTUROUS! Expand your tastes to enjoy a variety of foods. Go for variety within food groups. Besides the nutritional benefits, variety adds interest to meals and snacks. BE FLEXIBLE! Go ahead and balance what you eat and the physical activity you do over several days. No need to worry about just one meal or one day. BE SENSIBLE! Enjoy all foods, just don't overdo it. BE ACTIVE! Walk the dog, don't just watch the dog walk.

© 2007, American Dietetic Association. Comments, editorial opinions or official positions of the ADA unless so noted do not necessarily represent the views of all ADA members. The ADA Student Scoop is posted bi-monthly September to May for student members of the American Dietetic Association. No article or statement appearing herein may be reproduced in any form without written permission from the Careers and Student Operations staff. ADA is an equal opportunity employer.


September 07

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