MEREDITH ABROAD IN ITALY SUMMER 2016
for DIETETIC INTERNSHIP is also available to current Meredith MS Nutrition students
Over the course of a two week ACEND-approved enrichment rotation in Italy, you will gain insight into the enthralling Italian culture and the food which anchors the Tuscan lifestyle. You will begin in Sansepolcro, Italy, a small sixteenth century walled town located in the heart of Tuscany about halfway between Florence and Rome. You will spend time among the many rustic and ancient buildings of Sansepolcro truly gaining a sense of what it is like to live in this exquisite country.
The program also includes multiple cooking classes taught right in Sansepolcro by a native Italian, who will instruct you on how to transform fresh, seasonal foods into beautiful Italian meals and who will also give you a true sense of the Italian lifestyle. Students will experience the common meal patterns of Italy, become familiar with Italian etiquette and food practices, and learn how to prepare many of the traditional Italian dishes in order to enrich their education in nutrition.
The program will conclude in Rome, where students will once again see the integration of various influences into the Italian culture. By participating in this program, you as a future dietitian will gain a cultural awareness which can only be obtained through travel and immersion, that is critical to the effective communication of diet and health.
Dates May 1– May 15, 2016
For more information and program costs, contact Mrs. Cathie Ostrowski at email@example.com
On Thursday, November 5, 2015, at 7 p.m. in Kresge Auditorium the Meredith College Master of Science in Nutrition hosted author Philip Ackerman-Leist for “Envisioning Healthy Foodsheds: Why Local Can’t Trump Organic"
Ackerman-Leist, the author of Rebuilding the Foodshed, shared perspectives from various foodshed initiatives around the U.S. He also shared some thoughts from his newest book project, which is focused on the first municipality in the world to ban pesticides through a public referendum process.
The event also featured a panel discussion. The panelists included John O’Sullivan, the former NC A&T co-director of the Center for Environmental Farming Systems (CEFS); Linda Watson, author of Wildly Affordable Organic, Noah Ranells, owner of Fickle Creek Farm in Efland, N.C. and Fred Miller, owner of Hilltop Farms in Willow Spriing, NC. The event was moderated by Laura Fieselman of the National Farm to School Network.
Ackerman-Leist is a professor of sustainable agriculture & food systems at Green Mountain College in Poultney, Vermont, where he established the college farm in 1997 and is currently the director of the GMC Farm & Food Project. In addition to establishing the college’s undergraduate program in Sustainable Agriculture & Food Systems, he also founded the nation’s first online graduate program in sustainable food systems. He and his family raise grassfed American Milking Devon cattle on their farm. He is the author of two books, Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems and Up Tunket Road: The Education of a Modern Homesteader.
Meredith College Stop Hunger Now Meal Packaging Event was a huge success!
On Friday, October 30, 2015 the Meredith College Nutrition Graduate Student Association (NGSA) hosted a Stop Hunger Now Meal Packaging Event. The Meredith College NGSA is a student-lead, service leadership, and professional development organization. Their main goal is to give back to the community with service and by providing awareness regarding vital nutrition issues that affect our surrounding community at large. This fall the NGSA chose Stop Hunger Now as their fall charity. Stop Hunger Now is a non-profit organization based in Raleigh, NC. Their mission is to end world hunger in our lifetime by mobilizing resources internationally, to communities most in need. Meals packaged at events are distributed internationally to those most vulnerable to food insecurity. Together, with support from the Meredith Nutrition and Wellness Association and Alpha Lambda Delta, the Nutrition Graduate Student Association exceeded their fundraising goal of $4900, raising a grand total of $6400 prior to the meal-packaging event. Over 80 volunteers packaged 17,064 meals at the event on October 30th in under two hours. Additional funds raised will go toward providing clean water and school supplies to the same communities fed by the 17,064 meals. The Meredith College Master of Science in Nutrition program was so pleased with the outcome of the event and willingness of the extremely busy graduate students to give of their time, especially the NGSA leaders, who are: Liz Hurley, Katie Murphy, Amanda Stewart and Haley Thigpen.
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Contact Tracy Smith to schedule a visit or attend an information session.
Chris Newport, ’11, earned her Master of Science in Nutrition at Meredith College after completing Meredith's Dietetic Internship program and becoming a Registered Dietitian. As the owner of a sports nutrition and endurance coaching company, Chris pursued her master’s degree in order to more effectively serve her clients and help them reach their fitness goals.