Nutrition and Dietetics Program Students Provide ‘Meals To Go’ to the Ƶ Community
by Amy Long, English Major and Marketing Communication Intern
With the support of Doreen Tracy, assistant professor and clinical coordinator of the Nutrition and Dietetics Program, Ƶ nutrition and dietetics and hospitality majors are providing meals for their campus community as a way to help out during the COVID-19 pandemic.
“Due to the restrictions related to COVID-19, my Food Service Management class is not hosting the campus restaurants that are so popular with our faculty and staff,” Doreen says. “So we are doing some fun things instead that allow students to gain the managerial experiences they need.”
"We are doing some fun things...that allow students to gain the managerial experiences they need."
Their goal is to provide their community with healthy take-out meals through events that include a Ƶ Essential Workers Appreciation Lunch, Burrito Bowls-To-Go, and a Celebration of Black History.
The Essential Workers Appreciation Lunch was an Asian-cuisine-inspired meal for employees in essential departments, as a way to thank them for their diligent work throughout the summer that allowed students to return to campus this fall. This meal was planned by Andy Battaglia and Clayton Paysen. Victoria Musselman also assisted with the event. The meal was provided free for all essential workers.
Another very popular meal was hosted by Raegan LeCrone, which featured burrito bowls. Over 100 burrito bowl meals were served.
Toni Tipton-Martin’s book “Jubilee: Recipes from Two Centuries of African American Cooking” inspired Doreen and student Emma Uhall to create a take-out meal featuring recipes from the book. This take-out meal event also offered participants the chance to win a free signed copy of Tipton-Martin’s cookbook.
Ƶ's Nutrition and Dietetics Program now offers a combined B.S./M.S. in Nutrition and Dietetics and an online M.S. in Advanced Nutrition Practice.
