Dietetics in Action
The MS in Dietetics would like to welcome our incoming 2022-2024 cohort. We are excited to have our new group of students and look forward to all the opportunities and adventures they will have!
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The Foundation of the Academy of Nutrition and Dietetics has awarded Jennifer Ashby, a graduate student in the MS in Dietetics program, the Colonel Katharine E. Manchester Scholarship. Jennifer is part of the first class of dietetic graduate students at UTRGV, and she is an excellent representation of the program and the future of dietetics. |
Graduate student, Laura Sepulveda showed off her culinary and nutrition skills with PSJA child nutrition department by staring in a healthy recipe demonstration as part of supervised experiential learning. Great job Laura!
The Student Academy of Nutrition and Dietetics (SAND) participated with AHEC scholars to provide a health fair in the community of San Carlos on Saturday, March 5th, 2022. At the health fair students provided information on heart healthy eating, eating the rainbow, and reducing added sugar. In addition, students provided a healthy cooking demonstration involving a remake on the quesadilla. Great work and outreach, SAND!
UTRGV MS in Dietetics faculty, staff and students participated with local Registered Dietitian Nutritionist to secure a 2022 National Nutrition Month proclamation. The Hidalgo County Commissioners Court provided a proclamation declaring the importance of the Registered Dietitian Nutritionist and to promote this year's theme to "Celebrate a World of Flavors". National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits.
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The Texas Academy of Nutrition and Dietetics has awarded Jacqueline Acosta, a graduate student in the MS in Dietetics program, the Outstanding student of the year award. Jacqueline will be accepting her award at the Nutrition and Dietetics 2022 Annual Conference & Exhibition in San Antionio, Texas on April 21st. Jacqueline is part of the first class of dietetic graduate students at UTRGV, and she is an excellent representation of the program and the future of dietetics. |
The MS in Dietetics students partnered with the undergraduate UTRGV student organization, Nutritional Sciences and Health Society (NSHS) to provide healthy cooking demonstrations to the Edinburg community at the Dustin Sekula Memorial Library. Participants received nutrition education along with a healthy recipe demonstration. Faculty members, and Registered Dietitians Nutritionist, Mrs. Villarreal and Dr. Salinas attended and provided support to the students. Great job Vaqueros!
The MS in Dietetics students hosted the UTRGV Men's basketball team for a healthy cooking demonstration on the Edinburg campus. We laughed, learned, and helped the athletes fuel their bodies for their upcoming week of games. V's up Vaqueros!
On November 2nd, the MS in Dietetics faculty, staff, and students partnered with Unidos Contra La Diabetes and AgriLife at the Hidalgo Country Commissioners Court. The commissioners proclaimed November as Diabetes Awareness Month! Great work to all!
MS in Dietetics program partners with the UTRGV Campus Food Security initiative to bring awareness to end hunger for all.
The Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN) is a member interest group within the Academy of Nutrition and Dietetics (AND). Their purpose is to support member needs while fostering the development and improvement of food, nutrition and health care for Latinos and Hispanics and their families in the United States and related territories, with outreach to Hispanic and Latino international members. Cosme Rubalcaba, a graduate student in the MS in Dietetics program, received the student FNCE scholarship from LAHIDAN for 2021. Congratulations!
MS in Dietetics students visit local feedlot
As a part supervised experiential learning, students engage in food systems site visits to analyze how our food goes from farm to table. Recently, students visited Rio Beef Feedlot to better understand how cattle is fed, what goes into making the feed, and how meat is graded for sale in the United States. Mike Risica, owner and general manager, took students on a tour and discussed sustainability practices within the cattle industry to include using local commodities and how the food supply chain is kept safe. Students were able to see the cattle feed being made including commodity sources of carbohydrate, fat, protein, and the inclusion of micronutrients. A “BIG” UTRGV thanks to Rio Beef Feedlot!
