Romania Trip Day #1

Faculty members, Cory Gheen and Kyndra Pedrino, have accompanied four students to Targu Mures, Romania.  Two of the students are from the nutrition and dietetics program in the LLU school of Allied Health professions and two of the students are from the nutrition program in the LLU school of Public Health.  

The group of six are sharing presentations to the nutrition students of Targu Mures University.  Topics of presentation consists of what our LLU students have learned and accomplished in their educational journey thus far.  Students from Targu Mures are also sharing with the LLU students their experiences and asking questions regarding the dietetics profession as it is here in the United States.

More presentations will be given this week.

Below are a few pictures from their first day in Romania and their eight hour layover in Germany.

 

Sightseeing in Munich with their tour guide Yvonne.

Faculty member, Kyndra Woosley, and public health student Lily Correa making a presentation.

The students of Targu Mures University.

Recipe by Chef Cory

Lemon Soufflé Pancakes

 

This recipe is great for the spring time and makes for a perfect breakfast!

~Chef Cory

 

Preparation Time:       15 min.

Portion Size     4 cakes

Method:

Measure all ingredients Sift together dry ingredients. Combine yolks, buttermilk, lemon juice, lemon zest, and vanilla. Mix wet into the dry just to wetten. Whip whites to stiff peaks and fold into the batter, gently.

Equipment Needed:

Measuring cups and spoons

Mixing bowl and spoon

Rubber Spatula

Kitchenaid Mixer with balloon whip

Metal Spatula

Flat Skillet

Holding Guidelines:

Storage: Must be served immediately. Can be held at temperature for up to 15 minutes before service.

Service: serve on plate with whipped butter and lemon curd.

Student Feature: Brittany Johnson

Written by JeJe Noval



During fall quarter, I teach the course Capstone Nutrition and Dietetics.  This is always a fun time for me, because I get to see a different side of our dietetics students blossom.  Students are trained in media in this course prior to being in front of a television camera.



This year, we have two graduate students who are already registered dietitians. I am featuring one of them here. Brittany Johnson will be graduating with her master of science degree in nutrition and dietetics this coming June. Ms. Johnson is an amazing student with a lot of leadership and communication skills.  She possesses a passion to helping people live healthy lives. Take a look down below at her "Nutrition Bit".

Student Feature: Kristina Couts

Written by JeJe Noval

Kristina Couts is a second year Nutrition and Dietetics graduate student in the M.S. program. This year, Ms. Couts has taken on the responsibility of being the Nutrition Council Student Association's (NCSA) newsletter editor. Thus far in the school year, Ms. Couts has already produced two editions of the newsletter and has been doing a phenomenal job.

In addition to going to school, Ms. Couts finds time to teach yoga close to her home and assists Chef Cory in maintaining the kitchen, prepping for class, and other presentations. On top of working, Ms. Couts has also found time this year to complete a century ride and a full marathon. Once Ms. Couts becomes an RD, she is looking forward to the opportunity of working in the area of sports nutrition.  Keep an eye out for her, prospective employers!

The following is an article Ms. Couts wrote found in the fall edition of the NCSA newsletter:

"Every year on October 24th, thousands of events celebrate Food Day by promoting food that is healthy, affordable, and sustainable. This day is not only intended to look at what Americans are eating, but how they get their food, where they get it, and the policies that govern these issues. This day is meant to start the conversation about the many food related issues that plague our nation. Some of these questions include: how many Americans go hungry each year,what is the average annual income for farm crop workers and,what is the percentage of locally grown produce sold in the U.S?

Food Day began in 2011as a forum to look at these tough questions and ask people to become more interested.This year NCSA celebrated by having a bake sale of traditional treats prepared in alternative, healthier ways. The variety of treats were high fiber, vegan, gluten-free, lower in sugar, or reduced fat. Aportion of the proceeds were allocated to Feeding America, which is a domestic hunger-relief charity.

Another group of nutrition students on campus, Phi U, celebrated at Redlands Market Night, handing out flyers and asking people to sign a pledge to “eat real”.

Many of us can become complacent about our food, because it is readily available in markets and restaurants, but there is so much more meaning to our food. Not only is it important to eat a healthy diet, but also to be aware of where it came from, and the people who brought it to us. The food we eat is a symbol of our own personal culture, individuality, and tastes which makes it even more important to eat real."