Food for Thought, Fall 2014

Food for Thought A PUBLICATION OF THE STUDENT DIETETIC & FOOD SCIENCE ASSOCIA TION

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Pomegranates: The Magical Fruit

IN THIS ISSUE: Pomegranates: The Magical Fruit

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By Alyssa Bartholomew

Ginger: The Zesty Zingiberaceae and its Potential Health

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Benefits The 101 on Foodborne Illness

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Stressed Out? The Following Foods are Here to Help You

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Last Priority– 8 Hours 7 of Sleep HipCooks

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One Family at a Time

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Nutrition During Pregnancy

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One Step Closer to my Career

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Gardening for the Soul

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Banana Walnut Muffins

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Journey to Vice Presidency

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My Summer Internship at the USDA

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rowing up in Michigan a few dec-

ades ago, I never saw a pomegranate in the grocery store, and I certainly never ate one. Now, every grocery store, from Trader Joe’s to Ralphs, conveniently sells seeded packs of pomegranates. Most likely, the pomegranate craze is due to all the claims about their antioxidant properties.

The Spanish Settlers brought punica granatum, the botanical name, to California in 1769, where 90% of the US pomegranates are now produced. Native from Iran to the Himalayas in Northern India, over 10,0000 years ago, pomegranates have historically been used for medicinal effects. Research has shown that all components of the fruit: seed, juice, peel, leaf, flower, bark and roots can have an impact on fighting disease due to their anti-inflammatory properties.

A study done in Critical Reviews in Food Science and Nutrition suggested that pomegranates had anti-cancer effects, especially regarding prostate cancer. According to Elfalleh, the pomegranate seed oil has anticarcinogencic properties, which means it reduces the risk of developing cancer cells by inhibiting their rapid growth.

They also induce apoptosis, “programmed cell death,” of cancerforming cells. These properties led the latest researchers to study the affects of pomegranates on osteoporosis and bone health. As expected, pomegranates minimized bone loss and increased bone cell production, www.csun.edu/sdfsa

adding another benefit to eat this magical fruit.

Some research suggests that pomegranates aren’t the “be all and end all” to fight cancer, but at the very least, this beautiful, ruby red fruit is packed with potassium, vitamin K, vitamin C, and is a good source of fiber. How can you go wrong? The seeds are a fun delicious way to perk up a salad, or sweeten a plain Greek yogurt.

References: Elfalleh, W. & colleagues. Advance knowledge in botany. (2011). Science Letter, 309.

Faria, A. , & Calhau, C. (2011). The bioactivity of pomegranate: Impact on health and disease. Critical Reviews in Food Science and Nutrition, 51(7), 626-634.

Lansky, E. , & Newman, R. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer.

Journal of Ethnopharmacology, 109(2), 177-206.

Spilmont, M. , Léotoing, L. , Davicco, M. , Lebecque, P. , Mercier, S. , et al. (2014). Pomegranate and its derivatives can improve bone health through decreased inflammation and oxidative stress in an animal model of postmenopausal osteoporosis. European Journal of Nutrition, 53(5), 1155-1164.

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President’s Message

By Monica Pang

Hi

SDFSA Members and CSUN Community,

The Fall semester seems to be moving fast, and SDFSA has been working hard to continue providing our members and fellow classmates with the best volunteer opportunities, amazing speakers who are experts in their fields, and extensive information on dietetic internships.

Most of all, we strive to provide a supportive and fun environment where everyone is welcome to be a part of our nutrition and food science family.

The 2014 year has been unique for SDFSA and for me personally. Last semester, our club voted to introduce a new officer position of President-Elect, and I had the honor of apprenticing under last year’s President, Jocelyn Harrison. To say this was a tremendous help would be an understatement! Not only was I able to learn from Jocelyn in action, but the position also served vital in helping me seamlessly transition into my new role as this year’s Pres-

ident. I am grateful to have had such a special mentor like Jocelyn, and she continues to be an excellent role model for me and our members.

I feel even more confident that our club will continue to build on what it achieved last year, and one way this was seen was through our growing membership. I was ecstatic to see so many new faces at our meetings this semester. We participated in CSUN’s annual, Meet The Clubs event, during the first week of school, and the response was overwhelmingly positive. We recruited many new members, and, of course, our Family & Consumer Sciences faculty continued to play a big part in encouraging membership in SDFSA. Our club is grateful to be surrounded by such a supportive network of faculty and staff. From my own experience, I know how large a part this club has played in my college experience. SDFSA has not only helped me stay focused on my career path, but it has also provided an incredible (continued on page 16)

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Advisors’ Message

emember what you felt like when you were just starting the NDFS program here? Excitement, anticipation – and maybe a bit of worry over the unknown. It didn’t take long before you realized that you are surrounded by a remarkable group of peers, each one ready to help one another realize their dreams.

Your futures are very bright – because of how you’re embracing the present, serving others, and dreaming even bigger dreams!

Thanks for ALL of your hard work, your commitment to yourselves and others, and for making SDFSA continue to shine along with each and everyone of you.

It’s exciting and an honor for us to hear about your dreams – and to watch those dreams come true!

From our hearts to yours…

Dr. Terri Lisagor &

Dr. Elizabeth J. Sussman F O O D

F O R

T H O U G H T

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“The future belongs to those who believe in the beauty of their dreams.”

(Eleanor Roosevelt)

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Ginger: The Zesty Zingiberaceae and its Potential Health Benefits

By Tiffany Khim

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picy and full of heat, ginger is a

plant that is often used in Asian cuisine. It is a member of the Zingiberaceae family, flowering plants with tuberous roots (rhizomes) that are found in Asia, Africa, and the Americas (Singletary, 2010). The unique aroma and heat distinguish this rhizome from other spices.

Ginger is not only for cooking, but has health benefits as well. For centuries, Asia, India, Europe, and the Middle East have been using ginger as a treatment for a variety of symptoms, such as stomach problems and pain relief.

Many scientific studies show ginger may help with symptoms of nausea and vomiting (Singletary, 2010). Ad-

ditionally, other studies have suggestive evidence that ginger can alleviate inflammation or pain caused by disorders such as arthritis and muscle soreness. Besides pain and stomach relief, ginger may potentially have antioxidant properties and even antimicrobial potential (Singletary, 2010).

You will find a modified version of a traditional Cambodian dish that was created by my mother. Since nothing is written down, ingredients are eyeballed and based on personal taste. Also, the heat from the ginger may be too strong for some (we like a lot of heat in my family.) Similar to everything else in the recipe, the amount of ginger used can be modified in order to suit preference.

Mom’s Cambodian Ginger Chicken Stir Fry Ingredients:

Directions:

1 Tbsp olive oil

In a hot pan, add olive oil, garlic, and ginger. Stir-fry until goldendark brown. Remove from pan and set aside.

½ large ginger, matchsticks (or 1 cup) 2 cloves of garlic, minced 2 chicken breasts, cut into small pieces 1 Tbsp Oyster Sauce 1 Tbsp Fish Sauce 1 tsp Black Pepper

In the same pan, add chicken and cook for 5-6 minutes.

Add oyster sauce, fish sauce, and black pepper.

Combine ginger mixture with chicken in the pan. Stir on low heat for 1-2 minutes until thoroughly mixed.

Serve hot with jasmine rice.

www.csun.edu/sdfsa

Reference Singletary, K. (2010). Ginger . Nutrition Today, 45(4), 171-183.

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The 101 on Foodborne Illness

By Kayla Mann

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ducation is key. The public is not well in-

formed on how to properly prepare meat and safely handle food. For example, in order to kill the pathogenic bacteria in beef, meat must be cooked to 155 degrees Fahrenheit.

The public needs to be more aware of simple, yet critical, facts of temperature to spoilage of foods. This will help prevent poor health consequences.

Again, education is the key. It is important for consumers to be aware of foodborne illness Foodborne illness is any illness caused by and how to prevent it since it can be a deadly harmful bacteria, viruses, or parasites. This outcome. Public health focuses on prevention can be reduced by educating the public on of disease and promotion of health from the food handling principles. There are 5 key community’s view. Foodborne illness is an components that bring about foodborne illness: 1) contaminated ingredients/foods, 2) example of a critical public health topic that temperature control, 3) cross contamination, prevents the community from sustaining good health. There are food safety standards that 4) personal hygiene, and 5) sanitation. need to be met before food is sold on the market and consumed.

A few simple rules to follow: Raw meat and poultry and should not be eaten unless cooked to their appropriate temperature for Reference Cause and Prevention of Foodborne Illness. the proper amount of time. The process of (2014, January 1). Retrieved September 10, cooking the food helps kill the harmful bac2014, from http://web.uri.edu/foodsafety/ teria, making it safe to eat. Prevention of cause-and-prevention-of-foodborne-illness/ food contamination also includes proper storing and preparation. The proper temperature for food is important. Bacteria can grow and quickly multiply, thus increasing the risk of foodborne illnesses, such as when meat is not cooked thoroughly or stored properly.

Many people throughout the world, including within the United States, have been affected by foodborne illnesses. A simple way to reduce the risk of foodborne illness is to wash food properly and long enough before cooking, and take precautions to not crosscontaminate our foods. For example, if you are first working with raw chicken on your cutting board, and then put fruit without washing the cutting board, you can enable the bacteria from the chicken to come into contact with the fruit. Another example of a simple way to reduce one’s risk: Proper hand washing, 20 seconds with warm water and soap.

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Stressed Out? The Following Foods are Here to Help You!

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By Bonnie Broek

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here are many effective ways of managing

stress. One way is to eat the proper foods.

The negative effect of stress for a great number of people is to overeat. They also may only want to eat fattening, sugary, or calorierich foods. This causes a negative effect on the body and may only curb the stress momentarily, if at all. There are a variety of foods that can benefit your body during stressful periods.

Almonds have an ab un dan ce of vitamin E, which is an antioxidant that boosts the immune system. The immune system is hit the hardest by stress, which is why so many people seem to get sick when they deal with a great amount of stress. Almonds also contain B vitamins, which provide energy for the body and can help the body cope better. A mere quarter cup of almonds per day can provide plenty of vitamins B and E.

and calm. A great source of carbohydrate is oatmeal. Oatmeal has a high amount of fiber, which your body takes a great deal of time to digest, all the while producing serotonin.

A popular immune system booster is vitamin C. In addition, according to a study

by Psychopharmacology, participants who consumed 3,000 mg of vitamin C reported feeling less stress than those who consumed less than 3,000 mg. This is due in part to Vitamin C being able to return blood pressure and stress hormone levels such as cortisol, to a normal range in a quicker amount of time.

One more food that is thought to have stressreduction effects is salmon. Salmon is abundant in omega-3 fatty acids. These fatty acids keep stress hormones like cortisol and adrenaline from erupting too often .

Finally, spinach is full of magnesium, which is a mineral that lowers stress levels. Magnesium deficiencies have shown to cause migraines and result in fatigue. One cup of spinach has 40% of your daily needed intake of magnesium.

Walnuts an d pistachios have show n promise in helping to lower your blood pres- References sure, which allows your heart to beat regularMarkus, C.R., (2007). Effects of carbohydrates ly and maintain calm during stress (West et on brain tryptophan availability and stressperal., 2012). formance.

An avocado can be used to make guacamole, which has a creamy texture and rich flavor.

This rich taste and texture can be satisfying much in the same way ice cream can be.

However, avocados have monounsaturated fats and potassium, while most ice cream only has sugar, cream and additional unhealthy additives. Potassium is an ideal source used to help reduce blood-pressure as well.

Biological Psychology, 76(1-2), 83-90. doi: 10.1016/j.biopsycho.2007.06.003 West, S. G., Gebauer, S. K., Kay C. D., Bagshaw, D. M., Diefenbach, C., & Kris-Etherton, P.M. (2012). Diets containing pistachios reduce systolic blood pressure and vascular response to stress in adults with dyslipidemia. Hypertension, 60(1), 58-6. doi:10.1161/ HYPERTENSIONAHA.111.182147

Women’s Health Magazine (2007). Beat Stress: Carbohydrate is on e of the m ajor food Emotional Eating Isn't Always Bad. http:// groups that is essential to the body. Carbohy- www.womenshealthmag.com/nutrition/stressdrates enable the brain to produce more sero- busting-foods?page=2#ixzz1uACxX7Rd tonin, which is a chemical in the brain. Low levels of serotonin in the brain have been linked to cases of depression. In addition, the slower your body absorbs the carbs, the more steadily the serotonin will pass throughout your body. This is helpful because the longer your body maintains the serotonin levels, the longer your mood will remain even FOOD

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Last Priority- 8 Hours of Sleep

By Lisbeth Portillo

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here are many factors in maintaining a healthy life-

style; one in particular- adequate sleep, although it is manageable, most of the time dependent upon how much we get done throughout our day. Sleep is an important factor that should be considered a priority, along with our work schedules, study time, and social events.

Why is sleep not one of our high priorities? Well, the way most of us organize our priorities is in such a way that if they don’t get done, there will be risks involved.

The higher the risk, the higher their priority is. Not going to work on time? Risk: You may get fired. Not studying for an exam? Risk: You may fail the test. Not going to your friend’s birthday party? Risk: You’ll be considered a bad friend.

When it comes to little sleep, we know we’ll wake up the next day feeling sluggish and tired, but we’ll fix it with coffee, or think that our bodies will eventually get used to sleeping for a little amount of time. You may not get heart disease, diabetes, or suddenly gain 10 lbs. the next morning, but it is adding up to these risks.

There have been several studies of how sleep can help reduce the risks of diseases and help prevent weight gain. Specifically diabetes and heart disease are at risk when one gets less than six hours of sleep. According to the article “Sleep on It” by David Schardt, a metaanalysis showed that those who slept less than six hours

a night had a 48 percent greater risk of coronary heart disease. Subjects in this study included a group of both men and woman who were followed for 4 to 32 years.

Another meta-analysis (reference), involving both men and woman, resulted in a 28 percent increase of being diagnosed with type II diabetes among subjects with less than six hours of sleep per night. The study looked the

insulin resistance (IR) as the marker. IR is where the body produces insulin but does not use the insulin effectively. Because of the body’s non-response, the pancreas keeps pumping out more insulin, and when it finally gets tired of all that work, blood sugar rises. And this is what increases the risk of diabetes, which in turn, may increase the risk of heart disease.

Along with these diseases, the risk of gaining weight is also a concern. In a study of 68,000 woman , researchers found that those sleeping five hours or less per night gained about 21⁄2 more pounds over 16 years than those who got seven hours of sleep. Another study of 30 to 40s sleep were measured. When comparing the results, they found that when subjects slept for four hours, they ate an average of 300 more calories more than when the subjects slept longer. The theory is that with little sleep, blood levels of ghrelin rise and blood levels of leptin decrease. Ghrelin is a hormone that increases appetite; leptin is a hormone that holds back appetite.

With this in mind, we should fit our “snooze time” into our schedules as we would with making an important appointment. Along with exercise, yoga, and warm baths to help us sleep. And as well as decreasing high intakes of alcohol and caffeine before you sleep.

References Schardt, D. (2012). Sleep on it. Nutrition Action Health Letter, 39(3), 9.

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HipCooks

By Luba Rosenblum

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os Angeles is abounding with volunteer

Shrimp and Mango Salad with Vanilla Citrus Dressing

opportunities for those interested in the nutrition field, but few will teach you the ins and outs of ethnic cooking while you’re working your shift. Luckily, I happened to find HipCooks a couple of years ago and its been a lot of fun in the kitchen ever since.

HipCooks is a cooking school for anyone interested in expending their cooking repertoire, no matter their skill level. There are generally about a dozen students per class, and the hands-on instruction is interspersed with breaks to enjoy your culinary creations over wine or cocktails, with your fellow students.

There’s a wide variety of class options including: Cooking 101, Hot Soup Focus Group, Healthy, Fresh, and Zingy, An Elegant Intimate Dinner, and Cooking for a Crowd. If you’ve ever been curious about trying to make a certain ethnic cuisine, maybe Dim Sum or Greek or Argentinian food, here is your chance to do it.

The 3-hour classes cost $65 each, but if you’re willing to volunteer you can become a teacher’s assistant, and learn how to make these amazing meals for free. Additionally, each class that you assist in gives you credit towards future classes.

This is a great opportunity for future RDs, to not only experiment with new foods and cooking methods, but also to observe and learn how to teach cooking classes to a crowd. Anyone interested in checking out either their East LA or West LA location can get more information from their website: http://www.hipcooks.com.

Happy Cooking!

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1 package lovely greens – like butter leaf and frisee, or an herb salad mix 18 shrimp, just cooked 1 just-ripe mango, peeled and sliced 1 just-ripe avocado, peeled and sliced Juice of 1 orange Juice of 2 limes 4 tablespoons orange Muscat vinegar (or champagne vinegar) 1 tablespoon honey 1½ tablespoons vanilla paste A handful fresh thyme – leaves removed from stem 6 scallions, finely sliced 1 cup extra virgin olive oil Make the salad dressing by mixing vinegar, citrus juice, sweetness from honey and/or vanilla bean paste, thyme leaves and scallions. Whisk in your salad bowl or shake in a jar to combine, then add olive oil, a little at a time, whisking or shaking until you have a nice texture. Season with salt and pepper to taste. We like to dress the greens first, plate, and then dress the shrimp, mango and avocado and arrange prettily on top. You can vary the dressing by replacing the vanilla with a thumb-sized piece of fresh ginger, grated. Both are delicious!

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One Family At a Time

By Amanda Zarabi

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round this time last year I got an

opportunity through SDFSA to join a start up non-profit organization called Groceryships. Groceryships is an organization that provides scholarships for groceries to underprivileged families in the Los Angeles area.

Families who are awarded Groceryships receive support on five levels: financial, medical, educational, emotional, and resources. Groceryships are given to families who exhibit a desire to learn how to eat more nutritious food, incorporate exercise into their lives, and stand as an example in the community, so that those around them are influenced to inte-

grate healthy habits into their lives as well!

In exchange for the scholarships, select family members must attend a two-hour class every week for six months. During this class, participants receive nutrition education, observe cooking demonstrations, and learn exercise tips. The second half of each class is structured like a support group where participants are encouraged to share their emotions and struggles surrounding their health, as well as food "life" in this safe haven that is created for them.

The idea behind this amazing organization is that everyone has battles, but many people internalize them and allow it to effect the way they operate their daily lives. With the

Groceryships founder Sam Polk and team leader Angela doing a healthy meal demonstration for the families.

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proper emotional support, and a cohesive nutrition education program, the families are able to successfully reduce their chance for disease, and reduce their pants size too!

Since I joined Groceryships in September of 2013, the organization has grown at an exponential rate. Within one year, we have recruited fourteen board members and advisors, received countless donations, formed over seventeen partnerships, and most importantly helped numerous families.

The results of the program have been mind blowing! There are three pilot programs scheduled for 2014, and we can’t wait to see the results, as we help one family at a time.

The Groceryships families!

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Nutrition During Pregnancy

By Christine Kim

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beginning stages of pregnancy as it reduces the risk of birth defects that can affect the important, as you eat not only to sustain development of the baby’s spinal cord. yourself, but also a little human inside of you. Sources include fortified cereals and breads, Many expectant mothers think that they are dark leafy greens, asparagus, broccoli, and “eating for two,” but that isn’t exactly true. citrus fruits. Pregnant women should be conYou are eating for another person, but that suming about 600 micrograms of folic acid a person usually gets no bigger than about 8 day. Eat at least one good source of folic acid pounds. Pregnant women only need to conevery day to get your recommended amount. sume about 300 extra calories every day, Another important key nutrient is iron. Iron which is essentially just an extra serving of a deficiency is the most common nutritional chicken breast. Trust me, as a woman who is deficiency during pregnancy, and pregnant currently pregnant, I completely understand women need at least 27 milligrams of iron a the cravings for all things—chocolate and ice day. Protein sources such as meat, chicken, cream— but eating extra calories from unand fish offer the most amount of iron, but healthy sources too frequently can lead to iron can also be found in plant sources such unhealthy weight gain. as spinach, kale, and leafy greens.

Important steps to a healthy pregnancy inAs a tip, in order to increase iron absorption clude eating a balanced diet, gaining the right from plant sources, it is recommended that amount of weight, exercising regularly, and you combine it with vitamin C-rich foods avoiding harmful substances such as alcohol such as oranges or bell peppers. Eat at least or tobacco. If recommended by a physician, it three servings of iron-rich foods to ensure is also beneficial to take a prenatal vitamin to that you are getting the recommended ensure that you are getting all of the key nuamount. The last key nutrient to consume is trients to help your growing baby thrive. Tak- calcium. During pregnancy, it is very iming a prenatal vitamin should not replace a healthy diet; it should be in addition to eating a healthy diet. Taking a supplement ensures that you and the baby are getting important nutrients but taking extra can be harmful.

Consult your doctor before taking any supplement. ood nutrition during pregnancy is very

According to the Academy of Nutrition and Dietetics, a balanced diet includes six to eleven servings of bread and grains, two to four servings of fruit, four or more servings of vegetables, four servings of dairy products, and three servings of protein sources. It is also recommended to choose whole-grain options that are high in fiber, rather than refined or processed ones, this is in order to help reduce the risks of constipation and other digestive maladies.

Some important nutrients that are especially unique and important to consume during pregnancy are folic acid, iron, and calcium.

Folic acid is particularly crucial for the FOOD

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portant to consume about 1,000 milligrams of calcium a day in order to help with the development of the baby’s teeth, bones, heart, (continued on page 11)

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One Step Closer To My Career

By Nicole Williams

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am currently a volunteer at two

different hospitals, Tarzana Medical Center and Northridge Hospital. I started at Tarzana Medical Center in April 2013, to try to get some experience working in a hospital. I have been there for a year and a half now and I’ve learned so much. I moved from the volunteer office where I would take items to specific offices or discharge patients to the medical staff office. I was first assigned simple tasks, such as filing and clearing out shelves. I then learned how to enter applications for incoming doctors,

cation faxes to other hospitals and call them if I need any other information.

I also help put together portfolios for each entered doctor. Working in medical staff doesn’t have very much to do with nutrition or food, but I’ve learned how to work professionally in an office with others, and gained experience that I don’t think I would have if I chose to volunteer somewhere else.

I’ve been at Northridge Hospital since February 2014, and I volunteer in the diet office with the diet clerks and the nutrition assistants. Most of the time, I call patients in their rooms to ask what they want for dinner, however each patient has different diet needs or restrictions, so their menus have specific foods that they can eat and that I can offer. Sometimes I don’t call them and I actually walk up to each floor to get breakfast, lunch and dinner selections for specific patients.

needs while in intensive care. I’ve also learned that communication is key between the diet office and the kitchen to make sure each patient is satis-

fied with what they’re getting.

I would recommend both hospitals for anyone trying to gain experience working at a hospital. I am hoping that in my future semesters as a student, I will be able to volunteer or intern somewhere more closely related with nutrition.

physician assistants, and more.

Other days, I work directly under the Since I have consistently been volun- registered dietitian, Stephanie Sanders, and help her with any organizing teering for them, the medical staff manager set up an email and login for or small projects that she needs to get me when I come in. I send out verifi- done. I’ve learned how important it is to cater to patients’ specific dietary

Cont. Nutrition During Pregnancy (continued from page 10)

out with nutritious foods to make sure that you and your baby are getting all nerves, and muscles. When a pregnant of the necessary nutrients in order to woman doesn’t consume enough calcigrow and be healthy. um, it will be taken from her bones to provide for the developing baby. Some good food sources of calcium are lowfat or fat-free milk, yogurt, or cheese, broccoli, or kale. Eat and drink at least four servings to help ensure that you are getting your daily recommended intake of calcium.

You don’t need to avoid all of your favorite foods to have a healthy pregnancy, but just be sure to balance it www.csun.edu/sdfsa

References Academy of Nutrition and Dietetics.

(2013). Eating right during pregnancy.

Retrieved from: http://www.eatright.org/Public/ content.aspx?id=6808 Mayo Clinic. (2014). Pregnancy diet: Focus on these essential nutrients.

Retrieved from: http://www.mayoclinic.org/healthyliving/pregnancy-week-by-week/indepth/pregnancy-nutrition/art20045082?pg=1

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Gardening: Good for the Body,

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Good for the Soul

By Frida Herrera

"Gardening is a way of showing that you believe in tomorrow" -Anonymous

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sonally believe there is no experience like gardening.

way to connect with the earth in so many ways: the smell of the dirt, the feeling of plants in your hands, and then tasting the product of your hard work. Gardening is a positive, relaxing and entertaining activity.

It is good for the body, because you get some exercise tending your plants. Also, you get to make the choice of having your garden be organic and chemical pesticidefree. Furthermore, gardening is good for your soul for it is very therapeutic.

For a while, you can forget about your problems and only focus on your plants. Of course, there is no better feeling than watching your plants grow. I per-

For the last six months, I have been gardening at El Cariso County Park Community Garden in Sylmar, CA. This garden was created as a community effort to encourage gardening in the community. It is open to everybody and offers multiple resources like nutrition, gardening, and water conservation workshops. We have a grant from Little Green Fingers, an organization that explores ways to engage children with gardening. El Cariso Community garden has a special program for children, where they offer nutrition, fitness and gardening activities for the little ones.

or me, gardening has become a special

Gardening is very im(continued on page 13)

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Banana Walnut Muffins

By Debrin Kashani Banana Muffins Ingredients: 1/2 c vegetable oil 3/4 cup sugar 2 eggs 1 c mashed very ripe bananas 1 teaspoon baking soda 1/2 teaspoon salt

Directions: Preheat oven to 350 degrees and line about 12 cupcake liners (size of muffins determines quantity).

Mash the bananas and add the oil, sug- Bake until the insides are cooked, check using a toothpick, and the tops are goldar, and eggs. en brown - about 20-30 minutes.

In a separate bowl, sift the flour, baking soda, salt and cinnamon together.

Add the flour mixture to the banana mixture and mix well. Add nuts or chocolate chips; mix to incorporate.

Pinch of cinnamon 1 1/4 c flour 1/2 cup walnuts or chocolate chips

Cont. Gardening: Good for the Body, Good for the Soul (continued from page 12)

portant on a larger scale, as well. In the modern world, it is so easy to go to the supermarket and get whatever you are craving. It could be strawberries, pears, or tropical fruits like bananas.

The truth is that a lot of the produce in the supermarket is not as fresh as what we can grow in our home gardens, and it may even be genetically modified to last longer. Sometimes we can go to farmers markets, but you may not find everything you want, because the produce is usually sea-

The dough will be sticky. Using a spoon, 1/4 c measuring cup, or ice cream scooper, fill cupcake pan.

sonal. I enjoy gardening because I can grow my own seasonal produce.

Currently, I am growing lettuce, celery, kale, red cabbage, green beans and Thai basil. I have grown tomatoes and strawberries, and they were delicious! It is amazing what you can grow with just one seed!

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Journey to Vice Presidency

By Walter Fuentes

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t was fall 2011 that I entered my first Fami-

ly Consumer Science (FCS) class, FCS 170. It was a Saturday, and it marked my arrival at Cal State Northridge. FCS 170 taught me about the color wheel, very important for a person in my field. As a few weeks pass I encountered two amazing students, Dana Sutherland and Carolina Hernandez—the 2011-2012 Vice-Presidents for the Student Dietetic and Food Science Association (SDFSA)—at a tabling event, Meet the Clubs.

I knew in that moment on FCS Nutrition/ Dietetics was the way to go. Throughout my short years at CSUN, I have learned so many things in joining SDFSA. I have accomplished many things being involved, one being the Vice-President for 2013-2014.

From 2011/2012 to 2012/2013, I showed my interest and aspirations towards the club by being a very active member. I volunteered in countless activates being Wellness tabling, DI and Career Symposiums, Hurricane Sandy fundraiser, Food Day BBQ, Nutrition Month BBQ, Relay for Life, Food Forward, chair for the Morning Meeting Committee and so many other things that where being handed out like candy. All these experiences assisted me in becoming a well-rounded Vice -President that knew the club. The two years also allowed me to break away from a confined non-talkative individual, to a more robust, open spoken individual. This change was good in most aspects but also included a strange side that people saw during my vice presidency.

an amazing year. I feel like our lack of experience really allowed us to have the best of everything for SDFSA, because if we would have felt confident we might have taken missteps along the way. I also feel by planning so far in advance we had a handful of amazing projects already laid out and not to worry about during the school year.

Coordinating the Dietetic Internship (DI) Symposium with a record number of attendees was truly amazing. Having amazing speakers present for the Food and Nutrition Lecture Series and the Career Symposium was phenomenal. Doing special elections left and right plus the big election in the ends was also a grand experience. From its ups and downs being Vice President was very rewarding. You get to do so many projects, meet so many people, and show your passions towards what you do.

Everyone was a huge help. Michele Christopher and Dana Sutherland, where two of the biggest resources who helped with the success of the amazing DI Symposium. FCS faculty members, our SDFSA advisors, the board members, and the members—especially those who were in the DI Symposium committee, where a huge help. I am very grateful for everyone who put so much effort in helping create this wonderful dream come true.

There is so much to say about the 2013-2014 Vice Presidency, and so many people to thank.

Pedro and I are just grateful for all this. We learned and gained the experience needed for truly, any professional setting. FCS nutrition/ dietetics is truly an amazing path that made me see these opportunities. I have recently changed to FCS Food Science Administration, Starting my summer with a ‘BAM,’ I met Pedro Argueta—my Vice President partner— hoping that later on I get a bit more fervor over the summer, and we started extensively and jump in to get a Masters in Nutrition, preparing for something we had no idea how completing with the didactic program in dieto do. Pedro and I had no ‘real’ experience in tetic (DPD) and getting a DI. Just steps away to have an RD in the end of my name. planning, contacting, managing, following rules and regulations at a larger level (aka Associated Students), and doing so many amazing things, of course while being full time undergraduate students. So, like any other sane person would do, we asked, got denied, but in spite of that process, we had F O O D

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My Summer Internship at the USDA

By Jocelyn Harrison

other half is the Office of Nutrition Marketing and Communication t’s exciting to be at the center of the (ONMC), responsible for promoting the guidelines to consumers and denutrition universe and to be in the veloping nucompany of so many nutrition experts.” This was my answer when An- trition materigela Tagtow, MS, RD, LD, and the new als for Federal Executive Director of the USDA’s Cen- and other ter for Nutrition Policy and Promotion agencies.

(CNPP) in Washington, D. C. asked Due to my her new staff to tell her our thoughts background in about the department. “Exciting” marketing, I sums up my summer internship at worked with CNPP. I had the unique opportunity to ONMC on a observe nutrition policy at the federal variety of level for seven weeks this summer. marketing

“I

The work of CNPP affects every American. The Center’s mission is to “improve the health of Americans by developing and promoting dietary guidance that links scientific research to the nutrition needs of consumers”.

Many people are familiar with the work of CNPP through the old Food Guide Pyramid and the new MyPlate icon. CNPP has about 35 staff members, most of whom are registered dietitians and/or nutritionists. Many hold Ph.D.s’ in nutrition, have conducted nutrition research, or taught nutrition at the university level. Half the staff makes up the Office of Nutrition Guidance and Analysis, which directs and supports the development of the Dietary Guidelines for Americans. The

initiatives including ChooseMyPlate.gov, USDA National Strategic Partnerships and ChooseMyPlate.gov social media. My first assignment was to write a Fourth of July article for the USDA Blog. I also did menu and recipe analysis using SuperTracker.gov, as well as cost analysis, using skills I learned in Professor Ava McKay’s FCS 321 class.

Overall the work and the atmosphere were fun, but focused. The ONMC staff is responsible for a tremendous amount of output. They graciously made me feel welcomed and valued from the first day.

A high point of the internship was at-

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tending the 2015 Dietary Guidelines Advisory Committee (DGAC) meeting on July 17th and 18th. Every five years, the USDA, in collaboration with the Department of Health and Human Services, releases Dietary Guidelines for Americans. The DGAC is made up of nutrition experts who volunteer for two years to comb through nutrition research and make dietary guideline recommendations that will inform nutrition policy. The committee meets five to seven times over their two-year term. The public can attend the meetings via the Internet.

As an intern, I had the privilege of attending in-person and meeting the committee members.

The biggest lesson I learned this summer is that nutrition policy is complex, particularly at the federal level. There are multiple stakeholders with widely opposing viewpoints and diverse populations to serve. CNPP is at the center of a very loud and discordant public conversation taking place about food.

Keeping in mind the inherent limitations of government processes, I feel better having seen first hand that there is a knowledgeable and dedicated staff working on our behalf. I have tremendous respect for their work, and I am inspired to continue to support their efforts at the local level.

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Cont. President’s Message (continued from page 3)

support system. I want everyone in the Nutrition and Food Science concentrations to have the same amazing experience as I did!

One of the reasons I am so proud of this club is because of our dedication to support and equip our members to navigate the oftentimes confusing Registered Dietitian (RD) path. One of the ways we do that is through the Dietetic Internship (DI) Symposium we put on every year. This is no small undertaking and requires months of planning on the part of the Vice Presidents, this year being Diwata Macalino and Luba Rosenblum. They set out the goal of bringing in directors from dietetic internship programs that had not been featured at our symposium in recent years, and they did just that! We heard from a newly founded Coordinated Program at University of Southern California, a distance DI program from the University of Utah, as well as DI programs from CSU Fresno and Patton State Hospital. The October event was well-attended by CSUN students, and many students from the greater Los Angeles area joined to get the inside scoop on these competitive programs. October continued to be a busy month as we celebrated World Food Day with a crepe stand fundraiser, and sponsored our first Food & Nutrition Lecture of the semester. Registered dietitian and CSUN alumna Yasmin Firouzman presented on the timely topic of bariatric surgery and her experiences in counseling these patients.

She also shared the story of her path to becoming a dietitian, and gave insight into succeeding in the field.

Lastly, I want to highlight the accomplishments of some of our members. After hearing our morning meeting speakers, Kathleen Wall and Jesse Bethune, from the American Diabetes Association (ADA), several of our members were motivated to join the organization’s efforts in raising awareness of diabetes risk, and providing nutrition education to patients and families. Maria Schellenberger, Frida Herrera and Jessica Wunder did a wonderful job planning and manning an educational booth at the ADA’s, Step Out Walk

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in Valencia. Also during this time, Masayo Chatham and Esmerelda Galaviz chaired a CHAMPION team, raising almost $2,000 in less than a week! ADA’s Step Out Walk at Griffith Park also had great representation from our SDFSA graduate students manning an educational booth as well. To top off the semester, SDFSA sponsored a screening of the popular food documentary, Fed Up. Thanks to all those who attended and participated in our events this semester.

Looking forward, we have several ideas and events in the works for our members and for the CSUN community. I invite you to continue following our progress through our Facebook page (Student Dietetic & Food Science Association) and Instagram (@sdfsa_csun). If you happen to be near Sequoia Hall 112 and in the mood for a hot breakfast at 7:30AM on a Tuesday, I hope you’ll check in and join us for a club meeting!

Hope to see you around!

Best, Monica Pang

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Cont. Pomegranates: The Magical Fruit (continued from page 1)

Quick and Easy Arugula Pomegranate Salad By. Alyssa Bartholomew Arugula Greens Pistachio nuts Pomegranate Seeds Rotisserie Chicken Newman’s Original Olive Oil and Vinegar Dressing *You can make your own lemon vinaigrette but Newman’s has only 1g sugar.

You can also grill your own chicken, but this is a quick, easy alternative.

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SDFSA Board Members Fall 2014 President

Vice-President

Vice-President

Secretary

Secretary

Monica Pang

Luba Rosnblum

Diwata Macalino

Nicole Motoyasu

Ashley Grey

Treasurer

Fundraising Treasurer

Fundraising Treasurer

Chief Communication

Chief Communication

Debrin Kashani

Maria Schellenberger

Ian Cohen

Frida Herrera

Christine Myung-Kim

Editor

Editor

Ways and Mean

Legislative

Publicity

Walter Fuentes

Amanda Zarabi

Alyssa Bartholomew

Paige Handler

Bonnie Sandbakken

Historian

Web Administrator

Nicole Williams

Brandi Randolph

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Advisor

Advisor

Dr. Terry Lisagor

Dr. Elizabeth J. Sussman

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Editors’ Postscript Wow has this semester flown by! In this issue you will find a wide range of articles and recipes— ginger, prenatal nutrition and a bundle more. Our theme this Fall is Matadors Rising, as CSUN proves to be a competitive institution, we also, at SDFSA, want to express how amazing this Fall 2014 has been!

Enjoy your read, Editor Walter Dear Readers,

CSUN's Clubs and Organizations Outstanding Social Media Award

I was thrilled to be the editor this year, bringing to you information from your peers. I love reading everyone’s articles, as it helps me get to know my classmates from a different angle. I hope you enjoy what the Fall 2014 issue has to offer!

Thanks for reading!

Editor Amanda

Mission of SDFSA The Student Dietetic and Food Science Association provides a framework for meaningful student involvement to develop leadership skills, inspire professional interest, to develop channels of communication between students, advisors, faculty, the Family Consumer Sciences Department, and the community in the areas of Dietetics, Food Science and related fields, and to serve as the source of food and nutrition information on campus.

Our History The Student Dietetics Association first became a chartered campus organization on February 18, 1975.

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FALL 2014

Blueprints Sometimes, we make a mistake And have to erase everything And start all over again.

But it’s okay, because we still have a chance Until the blueprint of our life is completed.

I erase all the regrettable things with my mind eraser And I pick up a pen again

To draw for a better tomorrow.

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