Gsns Winter 2006

GSNS Gazette What is the Graduate Society of Nutritional Sciences? The Graduate Society of Nutritional Science (GSNS) is a student organization for graduate students interested and involved in the many aspects of nutrition. The abbreviated goals of GSNS are to: promote professionalism and unity among graduate students; provide opportunities to present research, interact with the community, and to increase nutrition and health awareness. Along with these goals, the mission of GSNS is to foster and develop our interests and skills as graduate students and nutritionists. GSNS will continue and improve activities such as the Trick-or-Treat Food Drive, Journal Club, and career-oriented field trips. Additionally, GSNS would like to support and develop new activities that fall in line with the goals of GSNS, such as career or skills development, community service, or increas-

ing the comradery among graduate students in nutrition. This organization is in place to serve YOU. However, as with many things, you only get what you put in, so if you have ideas or want GSNS to help with something—bring them up at a meeting or email any of the officers. Participating in activities, such as the food drive and Journal Club, will only improve the quality of these events. Also, keep in mind that as a registered student organization, GSNS is eligible to apply for up to $2500 in programming costs due by February 3rd. This can be used for things like a nutrition fair, inviting a speaker to give a presentation, or some other big event (sorry only 25% can be used towards food). So bring forth your ideas and needs! ~Angie Wendel, President

Graduate Society of Human Nutrition Volume 1, Issue 1 January , 15, 2006

Upcoming Events: ☺ GSNS Meeting– January 13th 3pm ☺ Ice Skating- February 3rd ☺ Ross Trip ☺ Journal Club ☺ MarchMonth

National

Nutrition

☺ International Dinner– Spring Quarter ☺ Nestle Trip

Collecting Cans in Style

Journal Club

The GSNS annual Trick-or-Treat for canned food was again very successful! We had several people come to Trick-or-Treat for food, including some beach bums, a construction worker and a genie. We collected about 250 pounds of canned food, which was donated to the MidOhio Food Bank to help fight hunger in central Ohio. Thanks to all of those that participated!

Journal club will be held biweekly and counts as continuing education credit for registered dietitians. Important and novel literature related to the field of nutrition will be discussed. It is an excellent opportunity to interact with fellow students and professors. Refreshments will be provided.

~Amy Headings, Service Chair

~ Justin Smolinski

Welcome New OSUN Students! Larissa Brophy: Larissa has 10 years experience working as an RD in a clinical setting. She is completed the MS in Medical Dietetics at OSU. Dan-Wei Chen: Dan-Wei earned her BS in Nutrition and Health Sciences from Taipei Medical University and has several years of experience in nutritional biochemistry and cell biology.

Cook’s Corner Carmel Chex Mix 8 cups popcorn

2 cups brown sugar

6 cups rice Chex cereal

1 cup butter (not margarine)

4 cups small pretzel twists

1/2 cup light Karo syrup

2 cups peanut M&M's

1/2 teaspoon baking soda

1. Mix popcorn, Chex, and pretzels together in a large microwaveable bowl. 2. Heat butter, sugar and syrup on stove using low heat. Stir often so sugar does not burn to the bottom of the pan.

Michelle Johnson: Michelle received her BS from Brigham Young University. She has completed both the RD and the MS at OSU.

3. Bring caramel mixture to a boil and boil for about 1 minute stirring constantly.

Alejandro Relling: Alejandro received his DVM from the University in Argentina and an MS from OSU.

5. Pour caramel mixture over the popcorn, Chex, and pretzels. Stir until coated.

Jonghyun Shin: Jonghyun completed the BS and MS degrees in Food and Nutrition at Yonsei University, Korea. Justin Smolinski: Justin completed a his BS from OSU in Nutrition. Pillaismitha Somanathan: Smitha trained at Kerala Agricultural University.

4. Add soda and mix into caramel mixture. Continue mixing about 1 minute, until the soda has made the caramel mixture bubble up and change into a little bit lighter color. 6. Microwave a short time (1-2 minutes) on high. Mix. Repeat this 2-3 more times. 7. Continue mixing until everything is evenly coated with caramel mixture and it is starting to cool and harden. 8. Spread out on wax paper to cool all the way. 9. Time to eat! Disclaimer: As a dietitian, I feel the need to tell you that this Chex mix tastes delicious but is not good for you! I cannot promote this food as a one that fits well into the food guide pyramid. Therefore, please remember, everything in moderation! Enjoy!

~Michelle Asp

Sagar Thakker: Sager is a native of India who received his MS in Nutrition at the New York Institute of Technology.

Welcome New MS Students Paul Branscum: Attended the Community College of Air Force and graduated from The Ohio State University. Jessica Otto Doorn: Graduated from the University of Michigan. Jodi Griffith: Graduated from The Ohio State University. Kristin Keatley: Graduated from University of Wisconsin - La Crosse. Marti McKnight: Graduated from Ohio University and works at Abbatt Foods. Kathryn Micucci: Graduated from Ohio University and completed from OSU DI Program.

Funding Opportunities Vivian Endowment Fund and Fix/ Abbott Research Award Winter 2006 OARDC Graduate Student Competition March 2006 Graduate Student Poster Competition Spring 2006

Any questions or comments, contact Michelle Johnson, E-mail: [email protected]