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EMU DIETETICS CP AND MS IN HUMAN NUTRITION NEWSLETTER Winter 2022

With the chill of winter settling in and around Southeast Michigan, the focus on fruits and vegetables has mostly become one of transported non-local produce, local hoophouse cold-weather produce, and transported or local preserved foods ~ which can easily retain nutrients and appeal, as seen here. The topic of food preservation is examined in the Dietetics prerequisite course, Food and Culture, as well as in some of the foods-focused EMU Dietetics courses. Eating local is explored in our Coordinated Program (CP) as well, with mainstay area farmer's markets, Community Supported Agriculture (CSA), and local food hubs like Argus Farm Stop and Agricole Farm Stop (among others in the area) providing ways for customers to support local food growth by farmers and production by local food producers. This trend toward local is dominant and here to stay ~ and discussed in some of our Dietetics courses, as well. We invite you to scroll through the remainder of this newsletter to see more of what's been happening in and around the EMU Dietetics Department.

Newsletter Content

Spotlight on Faculty and Lecturers

Alumna Update

Student Highlights

Fall Student Marketing Projects

Pop Up Pantry (P.U.P.)

Donor's Corner

Testimonial Request

Referral Request

Mark Your Calendar

Spotlight on Faculty and Lecturers

Dr. Judi Books recently collaborated on a publication: Lajiness-O'Neill R, Warschausky S, Huth-Bocks A, Taylor HG, Brooks J, Lukomski A, Raghunathan TE, Berglund P, Staples AD, Erdodi L, Schilling S. PediaTrac V.3.0 protocol: a prospective, longitudinal study of the development and validation of a web-based tool to measure and track infant and toddler development from birth through 18 months. BMJ Open 2021;0:e050488. LINK

Dr. John Carbone shared news of a recent publication in The Journal of Nutrition: Recent Advances in Nutritional Sciences; Physiological Limitations of Protein Foods; Ounce Equivalents and the Underappreciated Role of Essential Amino Acid Density in Healthy Dietary Patterns (LINK) by Jess A Gwin, John W Carbone, Nancy R Rodriguez, and Stefan M Pasiakos.

Dr. Olivia Ford and Dr. Alice Jo Rainville received a $5000 ASPHN Farm to ECE Capacity Building Grant.

Dr. Heather Hutchins-Wiese was awarded a Fall 2021 James H. Brickley Endowment for Faculty Professional Development and Innovation, "Development of an Innovative Intervention for Better Living with Osteoarthritis"

Darlene Bellers, MS, RDN, CSOWM, received a grant from Women in Philanthropy at EMU in the amount of $2,000 for her project “ Eagle Nutrition Cooking Classes”.

Dr. Olivia Ford, Dr. Alice Jo Rainville, Rachel Bessire, Xining Yang & Tsu-Yin Wu – publication: Understanding the Grocery Store Environment in A Michigan Urban Setting: A Case Study in A Bangladeshi Community; Journal of Hunger & Environmental Nutrition. LINK

• Alice Jo Rainville and Dr. Olivia Ford shared news of a recent publication - Reducing Lactation Support Disparities for a Marginalized Community Through a Policy, Systems, and Environmental Change Approach: A Case Study in Michigan. Reducing Lactation Support Disparities for a Marginalized Community Through a Policy, Systems, and Environmental Change Approach: A Case Study in Michigan. Tsu-Yin Wu, PhD, RN, FAAN, Olivia Ford, PhD, MPH, RD, Alice Jo Rainville, PhD, RD, CHE, SNS, FAND, Rachel Bessire, MPH, RDN, Xining Yang, PhD, Tameka Jackson-Dyer, BASc, IBCLC, CHW, Tameka Jackson-Dyer, Amaal Haimout, MPH. Eastern Michigan University, Center for Health Disparities Innovations and Studies, Ypsilanti, MI. LINK

Alumna Update

Jillian Ondreyka (formerly Charzynski), MPH, RDN, IFNCP, IBCLC, CLT (alumna EMU Dietetics CP 2014 and owner of Embrace Health Nutrition LLC), will be providing a nutrition intervention in two research studies in 2022. LINK Both studies will be evaluating the effect of the Mediator Release test (MRT) + Lifestyle, Eating, and Performance Program (LEAP) in medical conditions. The conditions to be studied are irritable bowel syndrome (IBS) and Hidradenitis Suppurativa (HS). The HS study is funded by the Danby Research Grant from the HS Foundation. This is a prospective cohort trial that utilizes the LEAP program, which would be the first study to use individualized food sensitivity to assist in designing a clinically effective tailored anti-inflammatory eating plan for HS patients. Nutrition Counseling for Hidradenitis Suppurativa (HS). LEAP stands for Lifestyle, Eating, and Performance Program. What is this used for: LEAP has been shown to be helpful for irritable bowel syndrome (IBS), migraine, and fibromyalgia. Since LEAP is the most effective anti-inflammatory eating protocol, Jill recommends it for Hidradenitis Suppurativa.

Nutrition has an important role in managing hidradenitis suppurativa (HS). Foods can either contribute to flares or help calm the inflammation in your body and encourage healing. Food sensitivities can play a role in health conditions. Since about 70-80% of the immune system is in the gut, it can react to foods, additives, or other substances in our diet.

The LEAP Program is an anti-inflammatory eating protocol based on a food sensitivity test called “MRT” or Mediator Release Test. This test informs as to how strongly a client's immune cells react to foods and food chemicals. The test results will provide information about which foods are “safe” to eat. These are the foods that are eaten for about 4 weeks to give the immune system time to calm down. The goal is to reduce inflammation in the body. Clients can only eat MRT-tested, safe foods and ingredients for a period of time. If food or ingredient isn’t listed in the plan, clients don’t eat it. Most people see 50-80% improvement in 10 days. After a client starts feeling better, one new food is added daily, with attention to symptoms.

If interested in learning more, please contact Jill at: www.embracehealthnutrition.com and embracehealthnutrition@gmail.com

Student Highlights

Congratulations to Amanda, current MS CP student, who was a Finalist in the December 10, 2021 Elevator Pitch Competition. She was able to pitch her business plan (and describe her growing business), and win 1:1 coaching sessions from the panel of experiences EMU Business School-connected judges.

Our Dietetics Program students remain on task and on track in the Program, having many more in-person supervised experiences this academic year (almost back to normal) relative to the beginning of COVID.

Fall Student Marketing Projects

Fall 2021 Student Marketing Projects courtesy of our second year Dietetics Program students, under the direction of Darlene Bellers, MS, RDN and Madison Ramoie, RDN in Eagle Nutrition Services (ENS), of course! More project topic and links will be published, so "follow" ENS on social media.

Lindsay: Blog Chocolate and antioxidants

Anthony: Video ENS Infomercial

Anneliese: Video Plant Proteins (Lentil chili & chickpea salad recipes)

Sarah: Blog The Holiday Vegan: Tips for Remaining True to your Diet During the Holidays

Patricia: Video Healthy Holiday Baking: Poppy Seed Roll

Katherine: Blog Body Positivity

Ruth: Video Chocolate Swirl Zucchini Bread

Karsyn: Video Fall-ing for Oats (2 oatmeal recipes)

KatelynVideo 8 Nutrition Myths Busted!

Elizabeth: Video Protein Energy Balls recipe

Amanda: Video The Food Mood Connection

Luke: Eastern Echo Article Nutrition as Preventative Medicine

NicoleVideo Healthy Snack Swaps

Donna: Video Thai Peanut and Noodles: Blog Holiday Food and FOMO

Dana: Video Spinach-Artichoke Dip

Madison & students: Recipe videos from Microwavable Meal-in-a-Mug Cooking Class 1. Pumpkin Oatmeal 2. Pumpkin Mac’n Cheese 3. Veggie Scramble

Pop Up Pantries

Pop Up Pantries continued through Fall 2021, for a grand total of 4 ~ serving the EMU Student population with nutrition information and meal/recipe kits through collaborations between EMU second-year students (Community Nutrition Experience class), EMU's Office of Student Wellness and Responsibility, Swoops Student Pantry, and UDIM (United Dairy Industry of Michigan).

Dietetics CP students prepare meal kits in the demo kitchen.

Nutrition education prepared by EMU CP students

Second year CP students are ready to roll out their stir fry meal kit.

With colder weather, CP students held this P.U.P. in Pray-Harrold Building, where they handed out meal kits in record time.

Donor's Corner

If you would like to specifically impact EMU Dietetics students with a small donation, please consider applying a gift to one of these funds: 01287 - Dietetics Expendable Scholarship Fund or 00231 - Food & Nutrition.

Also feel free to get in touch with Christa Reid, Director of Development, College of Education and College of Health & Human Services by email (christa.reid@emich.edu) or phone (734.487.0496).

Testimonial Request

If are an alumni of our Dietetics CP and would like to update us or provide a testimonial, please contact us via: spernecky1@emich.edu.

Referral Request

We’ve noticed…Our alumni provide wonderful referrals!

If you would like to recommend the EMU Dietetics CP to someone, please have them email: dieteticsms_advising@emich.edu.

If you would like to recommend the EMU MS in Human Nutrition to someone, please have them email: arainvill@emich.edu.

MARK YOUR CALENDAR

Winter 2022 Upcoming EMU Events

Undergraduate Symposium, 3/25/2022

Graduate Research Conference, 3/18/2022

Liepa Sigma Xi Lecture, 3/17/2022

Commencement, 4/30/2022

Credits:

Created with images by AKuptsova - "conservation harvest marinated" • jarmoluk - "jam fruit jars" • Tomasz_Mikolajczyk - "lemon citrus jars" • jarmoluk - "compote preserves jars" • 453169 - "jam marmalade jelly" • CSU-Extension - "mason jars dehydrated fruit" • zalazaksunca - "pickled vegetables onion pickles" • jarmoluk - "preserves jars jam" • ulleo - "olives olive in the glass glass" • jarmoluk - "preserves jars jam" • Nennieinszweidrei - "rose hip collecting nut fruit dog rose" • Alexey_Marcov - "home canning compote vegetables" • AquaSpiritLens - "vegan hummus healthy" • kropekk_pl - "lab medical diagnostics" • Monoar_CGI_Artist - "bell peppers submerge vegetables" • luiza_83 - "pickled cucumbers vegetable" • PublicCo - "food foodie food styling" • MetsikGarden - "wooden wood flower" • megspl - "pomegranate fruits food" • Torfi007 - "seating area rustic rural" • PublicDomainPictures - "microscope slide research"