Dr. Jonathan C. Allen, professor of Food, Bioprocessing and Nutrition Sciences, has received the 2012 Gilbert A. Leveille Award given by the Institute of Food Technologists.
A new electronic game from UNC-TV and North Carolina Cooperative Extension is designed to get kids interested in spending time outdoors growing their own fruits and vegetables.
People, pigs and infant formula would seem a strange combination, but a study involving baby pigs reveals much about what makes a nutritious (human) infant formula.
Nutrition Leaders come together one last time as they wind up decades of service to N.C. State University’s seafood extension education program.
Students learn to prepare simple meals
In the catering kitchen of Talley Student Center, seven N.C. State University students chop green beans, green onions and fish fillets to prepare a meal that they will cook in two pots with steamer baskets. Tonight’s Cook Smart, Eat Smart class objective is steam cooking.
Student volunteers help low-income, low-resource parents and their children learn about the importance of good nutrition and healthy eating through a program called Nutrition NUTS. Developed by Suzie Goodell, assistant professor of food, bioprocessing and nutrition sciences, Nutrition NUTS (which stands for “Nutrition Understanding Through Service”) focuses on obesity prevention.
The program is a partnership between Cooperative Extension and the N.C. Division of Public Health’s Physical Activity and Nutrition Branch.
North Carolina State University, N.C. 4-H and the Center for Environmental Farming Systems (CEFS) will host six FoodCorps service members who will conduct nutrition education, build and tend school gardens, and expand farm to cafeteria sourcing of healthy food. FoodCorps members will serve in the following eight North Caroline counties: Brunswick, Gaston, Guilford, Moore, New Hanover, Wake, Warren and Wayne.
University Dining and North Carolina Cooperative Extension will partner to offer Cook Smart, Eat Smart to N.C. State students this fall. The partnership will provide students with an opportunity to learn healthy cooking techniques.
CALS nutrition professor Sarah Ash teaches her students how to deal. Or, rather, DEAL – describe, examine and articulate learning – using the critical reflection model that she and colleagues have developed.