Newsletter

Spring 2020 Grapevine Issue

Dear Students, Faculty, Alumni and Staff,

The past few months have been unprecedented. There is no guidebook for such a time and I have felt so lucky to be part of the TC community. Despite that classes have moved online, I still feel connected to both my classmates and teachers. It’s comforting to see everyone over Zoom safe at home. When everything around us feels so unknown, dangerous and daunting, I feel a rush of relief in knowing I still have my classes and a degree to work towards.

While this Spring issue does include advice for living during coronavirus, it’s not the central focus. Prior to this pandemic, I thought a lot about how the field of nutrition and dietetics is so female dominated. Historically, women as a whole have been more concerned about their diets and body image than men. However, climate change and social media are strongly impacting the way we eat. Healthy eating now transcends genders, but it’s still so unattainable for most of the population.

In a class of 30 students in TC’s Program in Nutrition, only a few are male (all of whom are in the NEP program). I imagine this to be lonely and sometimes confusing; perhaps it begs the question, “can I be a dietitian if I’m a man?” Of course, the answer is yes. But if in their shoes, I know that’s how I would feel. I wanted to learn more about the men in TC’s Program in Nutrition. To learn how it feels to be in a female-dominated field, what inspired their passion for dietetics and how they think the field can draw in more men. I had the honor of interviewing Mark Bittman over the phone; I found it fitting to feature him in this issue. While not a dietitian, Bittman is currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. His writing has helped reveal the connection between food and agriculture, and climate change.

I want to thank everyone who contributed to this issue. I hope that this provides a nice respite from the current state of affairs. I wish everyone health and safety, and look forward to the day when we can sit down in class together again.

Sincerely,

Caroline Markowitz

Winter 2020 GV Issue

Dear Students, Faculty, Alumni, and Staff,

Nutrition research often relies on self-reporting and recall. Although observational studies attempt to reduce or eliminate bias and confounding factors, distinguishing causation from correlation, and extrapolating from the study sample to the general population remain problematic. These, along with financial sponsorship by industry, are some of the factors resulting in skepticism about the findings from nutrition research. Red meat consumption once was bad for us; now it’s good. Alcohol is an antioxidant! No, it’s a carcinogen!

In Analysis of Current Literature, Dr. Wolf teaches nutrition students to understand and critically analyze nutrition studies and how they are reported in the lay press. Students learn to sift through the facts and figures, make sense of data, find what is reported accurately and inaccurately, which conclusions are valid and generalizable, and which are not. We also learn to write our own news briefs in a way that engages the reader while correctly representing a study’s findings and limitations. Most importantly, we learn how to question study design, data, and interpretation, and to form our own opinions based on independent assessment.

This Winter’s issue, the first of 2020, focuses on some of nutrition’s hot topics. As you read, take note of the controversy. As more people understand and appreciate the importance of nutrition to health and well-being, the greater the interest in nutrition research. This creates an opportunity and responsibility. I look forward to seeing my classmate’s names atop many influential studies!

Sincerely,

Caroline Markowitz

Download Grapevine Fall 2019 Issue

Dear Students, Faculty, Alumni and Staff,

With climate change playing such a central role in today’s media, I found it fitting to base this Fall’s Grapevine on sustainability as it relates to food, nutrition and living in NYC. The field of nutrition is so interconnected with the environment; we rely on Earth for her nutritious fruits and vegetables, and she on us for optimal growth and sustenance. In explaining the TC Program in Nutrition’s broad approach, our professors emphasize its focus on food from the farm to the fat cell. We are taught the importance of consuming whole foods like fruits, vegetables, grains, legumes, lean meat and fish; as regulations protecting our planet become eradicated, focusing on plant- and whole-food-based diets become increasingly vital. Trees burn in the Amazon to clear land for cattle and soybean growth. Cattle are so over-bred that if cows were a country, they would be the 3^rd largest greenhouse gas contributors behind the US and China.¹

While much of the data on climate change is saddening, I hope that this issue provides you with the tools and confidence you need to make a change. And most importantly, optimism. As Margaret Mead said, “Never doubt that small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” I’m excited to share this issue with you, my first as editor-in-chief, and applaud all writers for their fabulous work. I would also like to extend a warm welcome to the new students who began this Fall - you can read more about them in “New Student Notes."

Sincerely,

Caroline Markowitz

Editor-in-Chief

1. Safran Foer, Jonathan. We are the Weather: Saving the Planet Begins at Breakfast. Farrar, Straus and Giroux, 2019.

Download The Grapevine Summer 2019 Issue

Dear Students, Faculty, Alumni and Staff,

In January, I was in Vermont skiing with some friends when we encountered some powdery snow and my skis got stuck. My body went one way, my knee the other. When we got back to the city, I rested for a few weeks while the swelling went down. This was really hard for me. I walk everywhere, rock climb, run, and practice yoga. I also live on the 5^th floor of a walk-up!

I didn’t know my diagnosis yet (turned out to be a partially torn ACL), so I was afraid to do anything that might make it worse. My physical activity consisted of walking only when absolutely necessary and down the stairs to my apartment. I’ll be honest, I was worried that I would gain weight. My body was strong from months of climbing and I thought I would lose all of my progress.

Thankfully, I saw an athletic trainer on campus who assured me that I could do low-impact exercise. What a relief! I used the gym’s bike and elliptical, strength trained, and practiced yoga. I learned to listen to my body. When I couldn’t get into child’s pose, I found a comfortable modification. If my knee felt tired after a long walk, I rested it for the remainder of the day. When I finally went on my first run with a friend, I kept to a slower pace despite my competitiveness.

Looking back, my fear of weight gain was unnecessary. Because I listened to my body throughout this process my weight didn’t change much. I ate the amount I actually needed instead of what I was used to when I was more physically active. This made me realize the importance of Intuitive Eating and how it can apply to movement too.

I have grown to love my body and know it will change throughout my life. This experience humbled me in many ways. It showed me that while change can be frustrating and scary at times, it can also lead you to places that you never thought you would find yourself.

Sincerely,

Jasmine Hormati

Editor-in-Chief

Download the Spring 2019 Issue

Dear Students, Faculty, Alumni and Staff,

When people experience GI discomfort, they usually go see a

doctor first. Sometimes they’ll get a referral to see a GI specialist

or RDN - if they’re lucky or ask. But how many of them are just

handed a script for something that will just manage their

symptoms?

At the HealthNuts’ book club (see pa ge 7 of this issue), Tamara

Duker Freuiman, MS, RD, CDN, author of the newly published,

The Bloated Belly Whisperer, talked about how many of her patients

were sent from doctor to doctor. When medications didn’t work,

the patient took it upon themselves to eliminate foods they

believed may be causing their pain or discomfort.

Restricted diets are difficult to follow and studies have shown that

they are linked to lower quality of life. Some of Tamara’s patients

used to wake up five hours early just to go the bathroom before

going into work! Others avoided social gatherings or travel

because it took them out of their routine. If only the patient had

seen a RDN who could diagnose their GI problems.

Tamara said that some of her patients spent years seeing different

doctors before coming to her as a last resort. It’s crazy to think

that a RDN would be someone’s last resort FOR A GI ISSUE. As

Tamara noted, bloating is a very vague symptom and diagnosing it

can take up a lot time. RDN’s, however, are able to spend more

time with patients. This is why we need more doctors to refer

their patients. Information from the doctor combined with RDN

can make a dia gnosis clearer.

If doctors don’t know our scope of practice, then we have to show

them how our collaboration can lead to positive health outcomes.

We need to know our worth (see Faith’s article on pa ge 5) and be

confident in our capabilities.

In a world of fad-diets and misinformation, it is imperative that

healthcare professionals work together for our patients to tr uly

feel better and live healthy, happy lives.

Sincerely,

Jasmine Hormati

Editor-in-Chief

Grapevine Winter 2019 Issue

Dear Students, Faculty, Alumni and Staff,
We’ve all heard about the problems with the food system and how it
results in poor health outcomes, environmental degradation, hazardous
work conditions, and the inhumane treatment of animals. Some believe
technology is the solution. Care about animal welfare? Grow meat in a
lab. Concerned about crop diseases? Use GMO seeds and pesticides.
What if we already have other technologies that would fix our climate
crisis while simultaneously change our social structure and food system?
No patents required. According to Dr. Raj Patel, a groecology and
gender equality are the technological solutions.
On February 6th, I attended Mark Bittman’s Food Justice and Public
Health: The World That Food Made where Dr. Patel, writer, activist, and
academic, was the guest speaker. He said patriarchal societies resulted
from one invention: the plough. Historically, women did a lot of farm
work, but because the plough required great upper body strength, men
took over and the women moved inside. As the demand for food
increased, so did the need for the plough. Raj presented a study that
looked at the relationship between the use of the plough and sexism.
Countries that adopted the plough had more gender inequality
compared to those that did not.
“So who will undo the plough?”, he asked. The private sector? The
government? Dr. Patel doesn’t think so. He then described a project in
Northern Malawi where children were malnourished and funding for
agriculture was limited. It started out as agroecological experiments to
increase the diversity in food available. And it worked! The farmer
research teams were growing more food to provide a diversified diet,
but there was still another issue. Harvesting was a woman’s job in
addition to all of her other responsibilities (i.e. cooking, cleaning,
childrearing). They didn’t have time to har vest, so they turned to
another technology – teaching men to cook and organizing for gender
equality.
The result? Malnutrition in Northern Malawi declined drastically. By
teaching men to cook, the community challenged the patriarchal
society and “reinvented what it meant to be a man”1. This change was
driven by the people in the community. This is just one example of how
community organizing has resulted in positive changes for multiple
problems.
References
1. The secret ingredient for ending world hunger. (n.d.). Retrieved February 20, 2019, from
https://www.tedmed.com/talks/show?id=5299612

Sincerely, 
Jasmine Hormati
Editor-in-Chief

Fall 2018 Grapevine Issue

 Dear Students, Faculty, Alumni and Staff, In a discussion about weight bias, I heard a comment that I haven’t been able to get off my mind. A dietitian said that people assume dietitians exercise every day, eat a healthy diet and consider us more credible if we’re thin. Body positivity is an important issue to me and I always thought I should be encouraging people to love their bodies while adopting healthy behaviors. I never thought I had to be so concerned with my own body size and its effect on me professionally. Research suggests that people have weight bias towards healthcare workers. In a study comparing patients’ attitudes towards normal, overweight or obese physicians, individuals were more likely to mistrust physicians and be less inclined to follow their medical advice if they were overweight or obese.1 While this study focused on physicians, it may apply to other clinicians as well – dietitians included. We know there are many contributing factors to weight including genetics, socioeconomic status, environmental factors and others. And thin doesn’t necessarily mean healthy. So why aren’t we changing the conversation? We should be at the forefront of Healthy At Every Size in addition to being health promoters. Other studies have shown that when healthcare providers model healthy behaviors, patients may be more motivated to adopt them.2 If we practice what we preach and encourage people to adopt healthy behaviors, why can’t we appreciate and be confident in all of our body types? The nutrition field has been criticized for not being racially diverse. But what about diversity in body types? By having a homogeneous representation, weight stigma is only reinforced and people will keep idealizing the “perfect” body image. A dietitian modeling healthy behaviors should be seen as a credible source of information regardless of what he or she looks like. I do not have a “perfect” body and I most certainly do not have a “perfect” diet. I enjoy pizza and burgers just as much as salads and plant-based proteins. I enjoy lifting weights and rock climbing just as much as lounging around watching Netflix. I’m not saying we should promote unhealthy behaviors, but we also shouldn’t hide the fact that we like French fries too. People tend to feel more comfortable around those with whom they relate. Are we really gaining their trust if we put up this idealistic front? We should lead healthy, balanced lifestyles and move towards body positivity. 

Sincerely, Jasmine Hormati Editor-in-Chief

Download the Summer 2018 - Newsletter.

Summertime and the livin’ is easy… or so I thought! It’s officially stone fruit season, a.k.a. my favorite fruit season. Peaches, nectarines, apricots, plums, cherries, raspberries, strawberries, blackberries (they have small stones)… the list goes on and on. There’s just so much to choose from and so little time to enjoy them all.

Born and raised in California, I grew up having access to these fruits throughout the year. Transplanting across the country, I was not only forced to brave the elements, but I also had to adjust my eating habits. While I knew about the seasonality of crops prior to moving, I had never been forced to actually follow nature’s rules. Since moving to New York, however, I’ve definitely been made aware that I will not find a peach until summer or a blood orange until winter.

In New York, I’ve embraced more canned and frozen foods than ever before. While I’m not a huge fan of the taste of canned peaches or frozen berries, I included them in my desserts or smoothies every now and then to avoid the monotony of citrus and apples. Walking into the market the other day and seeing the first bounty of fresh nectarines and plums since moving here was more exciting than catching the B train late at night on a weekend just seconds before it leaves.

Having access to these fresh fruits again made me realize how fortunate I have been to not only be able to afford some of the most delicious treats nature has to offer, but also to find them at my neighborhood market. There are so many people who don’t have access to fresh fruit in any season. This makes me more appreciative for the foods I have access to and renews my motivation to help promote an equitable food system where everyone can also enjoy fresh fruits and vegetables. As we continue to enjoy the season’s abundance, it’s essential to keep in mind those who face more challenges to do so and take action to make sure they never have to again.

The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jh3856@tc.columbia.edu. Thanks to all of the students who volunteered to write for this issue!

Sincerely,
Jasmine Hormati
Editor-in-Chief

Download Spring 2018 Grapevine Issue

Dear Students, Faculty, Alumni and Staff,

Happy spring everyone! This is my first issue as Editor-in-Chief of The Grapevine and I’m really excited to work with you on our newsletter! During my tenure, I’d like to build upon the hard work of all the previous editors. Given the current political climate, I encourage you all to use The Grapevine as an outlet to discuss important topics and issues – highlighting both the negatives and positives, examining your personal interests and maybe sharing a delicious recipe or two!

As I embark on this journey as editor, I can't help but be thankful for all the experiences I’ve had that has lead me to this point in my education and career. If someone would have told me that I’d be the Editor-in-Chief of our program's newsletter when I first started graduate school, I would have never believed them. But that’s the beauty of this program. From professors to colleagues, we are surrounded by some of the most hard-working and inspirational people in this field who foster a supportive and encouraging environment for us to explore our passions and the possibilities - even the ones we never imagined for ourselves.

At times we are presented with countless opportunities that are all incredible that it becomes difficult to just pick a couple. And in a field like nutrition where there are so many pieces of the puzzle that have to be put together to understand things like why socioeconomic status relates to obesity or how to treat a patient that has multiple comorbidities – it’s no wonder that we’re drawn to many aspects of this field. All of these pieces are important for seeing the bigger picture and determining the best course of action. As independent as I like to be, I know I’ll never be an expert in everything that I want to be when it comes to this field. It’s reassuring to know that there are others out there who are working towards the same goal and who I can turn to when needed. 

The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jh3856@tc.columbia.edu. Thanks to all of the students who volunteered to write for this issue!

Sincerely, 

Jasmine Hormati

Editor-In-Chief

Master’s Candidate, Nutrition & Public Health

Download Winter 2018 Grapevine Newsletter

Dear Students, Faculty, Alumni, and Staff,

This is my last issue as editor, as I will be graduating this spring. I have very much enjoyed being the editor of The Grapevine for the past two and a half years. It has been a fun and educational experience, and a real pleasure getting to know many of the writers through The Grapevine. Thank you to all the writers for your hard work. I would like to officially pass the baton on to the new Grapevine editor, Jasmine Hormati. Welcome, Jasmine!

In this issue we would also like to give a warm welcome to the students who began the Program in Nutrition in the spring and fall of 2017. In New Student Notes, our new students share a little bit about their interests, backgrounds, and aspirations. Our faculty and staff also share with us what they have been up to in the Faculty & Staff Notes section.

Our feature story, written by our incoming editor, discusses the risks involved in pesticide use for farmworkers—and for the rest of us—and simple tips on what you can do to make a difference. For a peek into the dietetic internship, check out Tanya Mezher’s experience at a clinical rotation. If you haven’t made it to any of the Health Nuts events yet this year, you will want to make sure to attend the next one after reading the recaps of the hike up Bear Mountain and the book club with the book author as a special guest. Also check out our tasty recipes—pumpkin chili and apple muffins.
    
The Grapevine is written by the students in the Teachers College Program in Nutrition. Thanks to all of the students who volunteered to write. I encourage all of you to get involved. Send your ideas to Jasmine at jh3856@tc.columbia.edu. Thanks to all of the students who volunteered to write for this issue!

Enjoy the issue!

Julie O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education

Dear Students, Faculty, Alumni, and Staff,

    Each year we catch up with some of our Program in Nutrition alumni. We love hearing about the varied career paths that students take. Get a taste for life after graduate school in the Alumni Notes section and in our Alumni Spotlight, where Christina Riley tells us about her work with the USDA Food and Nutrition Service. This issue also includes a special contribution from alumna Anna Leibovici, who shares her experience at Nutrition Week 2017 in Tel Aviv, Israel.
    Our cover story takes us to a conference a little closer to home, to  Digestive Disease Week 2017 in Chicago. We also have a special contribution from Drs. Randi Wolf and Pam Koch about the Society for Nutrition Education and Behavior 2017 Conference, at which our own Dr. Joan Gussow was awarded the Helen Denning Ullrich Award of Excellence in Nutrition Education from the Society for Nutrition Education and Behavior (SNEB). We have reprinted an article about Joan that originally appeared on www.tc.edu.
    For students about to embark on their dietetic internship, we have tips for making the most of their experiences. If you’re interested in fun, inexpensive ways to get outside and enjoy the city, we have an article for you. We also have an introduction to Ayurveda, an ancient Indian holistic healing system. Also check out our article about chia seeds, our book review of The Ethnic Restauranteur, and our delicious end-of-summer recipe.
    The Grapevine is seeking an editor-in-chief starting in the spring 2018 semester. See our Fresh Off the Vine section on the following page for details.
    For information about upcoming events and links to interesting nutrition-related articles, follow us on Facebook at facebook.com/TheGrapevineTeachersCollege.
    Thanks to all of the students who volunteered to write for this issue! The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu.

Enjoy the issue!

Julie O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education
facebook.com/TheGrapevineTeachersCollege

Dear Students, Faculty, Alumni, and Staff,

The Grapevine would like to congratulate the 2017 graduating class! We know how hard you’ve worked and we can’t wait to see what you do next.

Something that may help our graduates—and the rest of us—distinguish ourselves are the tips on building a brand that were presented at the March NYCNEN meeting, as shared with us by Tyffanie Ammeter. And for those embarking on the TC dietetic internship in the fall, Lela Swartz shares with us her experience from this past year.

If you haven’t heard about the new food hub coming to the Bronx, Jessica Wilson will fill you in. For fun and a few insights, Callie Troutman reflects on several ways she has observed that food is different for kids today than it was for her as a child in the 80’s and 90’s, and Faith Arnowitz shares ways to deal with coworkers who try to push food on us at work.

For those of us with a real love of cooking and a day to fill, Isabelle Carren-LeSauter shares her adventure, tips, and ricotta cheese recipe for making lasagna from scratch. For another treat, Made Qureshi shares another, quicker way to use the ricotta you make: lemon ricotta and kale toast. Also check out our article about turmeric as a potential treatment for major depression.

The Grapevine is written by students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu. Thanks to all of the students who contributed to this issue!

Enjoy the issue!

Julie M. O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education
facebook.com/TheGrapevineTeachersCollege

Dear Students, Faculty, Alumni, and Staff,

This semester The Grapevine is really cooking —well, at least our writers are. They have shared several delicious recipes, including gluten-f ree banana teff muffins, freekah soup, and raw peppermint brownie bite balls, and a special bonus in our online version—how to make your own sauerkraut.

In addition to our recipes, we also have interviews with TC alum Maggie Moon about her ne w book, The MIND Diet, and TC dietetic intern Peter Adintori about his clinical rotation. If you missed the fall Health Nuts “book club” event, you can still read a little bit about Dr. Isobel Contento’s trans-Siberian adventure on page 6.

Be sure to also check out our articles about campus resources to stay fit, “wild” fermentation, scholarship opportunities, and an op-ed about keeping an open mind in our ever-evolving nutrition world.

Finally, our cover story provides ideas on how navigate the world of politics in our capacity as nutritionists—a worthy endeavor in shaping our world. The Grapevine is written by students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu.

Thanks to all of the students who wrote for this issue!

Enjoy the issue!

Julie M. O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education

Dear Students, Faculty, Alumni, and Staff,

The results of this year’s election have been a shock to many. Though our countr y may currently seem to be divided by diametrically opposing viewpoints, I think there is more common ground than people realize. Political parties aside, we should all take this election as a call to action. It is a civic mandate bestowed on us all to create research, editorials, and articles to promote nutrition and food justice by providing others with the information and tools necessar y to lead healthy, just lives, and support candidates who encourage and promote the same ideals. It is more important than ever to find our common ground, while always standing up for what we believe in and working to make our country and world a better place for ever yone—on both sides of the aisle. I hope that you find this issue informative, and that you consider writing for the next issue about topics that you find important, fun, or interesting that need a truthful and thoughtful voice.

In this issue we would like to give a warm welcome to the students who began the Program in Nutrition in the spring and fall of 2016. In New Student Notes (p. 14), our new students share a little bit about their interests, backgrounds, and aspirations. Our faculty and staff also share with us what they have been up to (p. 8).

In our cover story, Callie Troutman profiles TC alumna Madea Benjamin, who advocates for adequate nutrition around the world. Doctoral student Priya Khorana shares with us her research through the Tisch Food Center ’s Wellness In The Schools (WITS) intervention evaluation (p. 5). For a look at a day in the life of a TC dietetic intern in a clinical rotation, check our Tyffanie Ammeter’s piece (p. 6). If you’ve ever wondered what working at a newspaper would be like, join Jen Cadenhead as she recounts her tour of The New York Times newsroom (p. 7). To check your form, read Sundus Malaikah’s article about the proper techniques for popular gym exercises (p. 16). Faith Aronowitz re views How Not to Die by Dr. Michael Gregor, and shares a few interesting nutritional tips she picked up (p. 17); Sonal Agar wal discusses the debate about butter (p. 18); and Carly Werthiem shares research about and tips for mindful eating (p. 19). No issue is complete without delicious recipes—check out page 20 for Danielle Bertiger’s Pumpkin Pie Smoothie Bowl and Carly Wertheim’s Kale Salad with Roasted Delicata Squash and Chickpea Croutons.

The Grapevine is written by the students in the Teachers College Program in Nutrition. Thanks to all of the students who volunteered to write. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu. Thanks to all of the students who volunteered to write for this issue!

Enjoy the issue!

Julie O’Shea
Editor-In-Chief
Master ’s Candidate, Nutrition Education

Download Summer 2016 Grapevine Issue

Dear Students, Faculty, Alumni, and Staff,

    Each summer we catch up with some of our Program in Nutrition alumni. We love hearing about the varied career paths that students take. Get a taste for life after graduate school in the Alumni Notes section. This issue features alumnus Stephanie Lang, the previous editor of The Grapevine, in our alumni spotlight.
    If you’re looking for something fun to do, check out our cover story about Smorgasburg, a Brooklyn “food flea market.” If you want to stay hydrated while you’re out and about, check out our article on a new hydration index to find out which beverages best keep you hydrated.
    We also have articles about food waste, with ideas about how to minimize waste; a book review of Marion Nestle’s “Soda Politics,” with advocacy tips; and a new look at Mexican cuisine. And of course no issue is complete without a recipe: cool, refreshing vegan key lime pie.
    For information about upcoming events and links to interesting nutrition-related articles, follow us on Facebook at facebook.com/TheGrapevineTeachersCollege.
    Thanks to all of the students who volunteered to write for this issue! The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu.

Enjoy the issue!

Julie O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education
facebook.com/TheGrapevineTeachersCollege

Dear Students, Faculty, Alumni, and Staff,

    Now that the spring semester has ended many of us will get a nice break from classes. This issue is packed with articles for feeding your nutrition information cravings in your downtime.
    Tyffanie Ammeter kicks off the issue with an information-packed article about the 2016 Just Food Conference, sharing many lessons with those who could not attend. Ian Ang gives us an in-depth look at one of the Just Food workshops about school food (page 13). On a policy note, Ali Hard gives us the latest on the Child Nutrition Reauthorization bill (page 5), which Ian also touches upon in his article.
    Two articles cover TC Health Nuts’ events that you may have missed: our two newest contributors, Tanya Mezher and Isabelle Carren-Le Sauter, recap the spring book club (page 4) and the TC alumnae panel (page 11), respectively.
    Gena Hamshaw shares her path to vegansim (page 9) and her Spring Soba Noodle Salad recipe (page 16). Lela Swartz also shares a recipe with us—Pesto-topped Salmon and Carrots (page 16), and the concept of root-to-stalk cooking (page 4).
    There seems to be a theme of twos this issue, and Sandeep Dillion contributes to that with two articles: one about how to treat yourself right, with tips for rewarding yourself without using food (page 10), and the other about how to “savor the flavor of eating right” (page 15).
    Jen Cadenhead updates us on MySmileBuddy, an app used in a pilot study at the Columbia Dental College to help families improve dental hygiene (page 11).
    For a look at the new Nutrition Facts label for packaged food, check out the article on page 14.
    For information about upcoming events and links to interesting nutrition-related articles, follow us on Facebook at facebook.com/TheGrapevineTeachersCollege.
    The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at jmo2144@tc.columbia.edu. Thanks to all of the students who volunteered to write for this issue!

Enjoy the issue!

Julie O’Shea
Editor-In-Chief
Master’s Candidate, Nutrition Education
facebook.com/TheGrapevineTeachersCollege

Download Spring 2016 Grapevine Issue

Dear Nutrition Students, Faculty, Alumni, and Staff,

I’d like to first thank everyone for their hard work, support, and help during my time as editor of The Grapevine. The Grapevine has been a great experience and it has lead to several exciting opportunities, including continuing my editing career with the Greater New York Dietetic Association.

Graduates of the Teachers College Program in Nutrition have gone on to pursue a variety of exciting careers. Get a taste for life after graduate school in the Alumni Notes section, page 8.

This issue also explores some of the hot nutrition news topics of the last few months. In this edition’s feature, you’ll learn about the first vegetarian public school in New York City. Our Hot Topic (page 5) investigates the world of cultured meat. And our Op-Ed is a creative description of the often overwhelming food industry “carnival” (page 15).

Our Work It Out section on page 12 is written by The Grapevine’s new editor, Stephanie Lang. Be sure to check out her advice on ways to stay in shape without breaking the bank, something many students can really use!

Thanks so much to all the students who have volunteered to write. The Grapevine is written by the students for the nutrition program community. I encourage all of you to get involved. Send your ideas to Stephanie Lang at sal2182@tc.columbia.edu.

Enjoy!

Jennifer Rock
Editor-In-Chief
Nutrition Education

Download Fall 2013 Grapevine Issue

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