Student Scoop

“What makes me different? What makes me stand out?” For nutrition and dietetics majors, you might find yourself asking these questions when preparing for that important internship interview. These are questions only you know the

Right now is a crucial time for nutrition advocacy. Why? Because Child Nutrition Reauthorization is a year behind schedule. The most recent legislation is the Healthy and Hunger-Free Kids Act of 2010! I recently attended

When you're a dietetic student or intern — or doing anything, really — preparing for a presentation builds confidence not only in your public speaking skills, but also in your overall knowledge on the subject.

The food of Turkey’s southern coast is heavily influenced by its nearest neighbors. In the western part of the region, cuisine is influenced by its proximity to Greece; the eastern part is influenced more by

As I entered my dietetic internship, I felt confident about my command of the nutritional information I needed to give to clients. But did I have empathy? Did I have the ability to share another

After spending a couple of years in the working world after college, I decided to make a change. I wanted to focus on my passions for food, nutrition and health and become a registered dietitian

When people find out I'm a dietetics student, I inevitably get asked about sugar — but not about added sugars in candy or cake. Instead, they want to know about the sugar found in fruit.

While I was a graduate student, I taught discussion sections of introductory nutrition courses to undergraduates. I had plenty of uninterested seniors who simply wanted to get three credits on their transcripts, misinformed sophomores following

As a military spouse, I watched my husband serve his country in the U.S. Marine Corps. I reflect on his years of service with such pride and gratitude that it has altered the direction of

As the school year comes to an end, let's reflect on all that we have accomplished as students and interns. When I accepted the chair position of the 2015-2016 Student Advisory Committee, I could not

In the nutrition and dietetics field, you're bound to hear a lot of acronyms. As a student, you're probably already familiar with ACEND, CPD and DPD. But what about DPGs and MIGs? Learning about these

If, like me, you have been using social media platforms such as Facebook and Twitter since their creation, you’ve probably done your share of “oversharing.” As you look to the future and want to transition

Did you know that some red food dye is made from cochineal or carmine insects? After learning about this, I was eager to create an alternative recipe using "real” ingredients. Red velvet cake has always been

A traditional Polish dish, stuffed cabbage rolls can be a winning, hearty meal full of vegetables, whole grains and lean protein. This version includes brown rice and lean ground beef, a good dose of lycopene

The problem: Added sugars are often hidden in “healthy” foods such as flavored Greek yogurt, fortified cereals and granola bars. What’s so bad about that? Added sugar is a source of added calories with zero

With hundreds of apps focused on dieting and food journaling, it’s hard to determine which ones are best. Most of the popular nutrition apps are geared towards weight loss or maintenance, with a heavy focus

Rullepølse is a traditional Scandinavian dish, usually consumed as an open-faced cold-cut sandwich. My grandfather is 100 percent Norwegian and learned to make rullepølse (pronounced "role-a-pulse") as a young boy by watching his mother make it every

Like many foodies, the majority of my vacation's budget is spent on amazing food. My husband and I both value great dining and the bulk of our travel planning revolves around the food we will