Thursday 5/31

Today we had our Locavore Brunch. All of the food was really good and it was nice to be able to relax a little bit for class. Our group brought kale chips, pasta salad, and fruit salsa. We tried to use as many local ingredients as possible. Here are the recipes:

Kale chips:

1/2 bunch Kale (washed/dried/torn from stem)**

1t sea salt

1t pepper

2T Parmesan cheese

2T Canola oil

Oven- 350F, put kale on baking sheet, drizzle canola oil on kale and stir around to cover, sprinkle with salt and pepper and cheese, bake chips 6 minutes then stir them around on the pan, then put chips back in for another 3-5 minutes or so until they're crisp, dry, and slightly browned on edges.

Mediterranean Pasta Salad

Ingredients:

16 oz gluten free rotini pasta

Olive oil

4 oz feta cheese

2 large red bell peppers (diced)

1 medium tomato (diced and seeded)**

1 cup chopped fresh basil**

Directions:

1.       Cook pasta according to package directions.

2.       Strain pasta and add olive oil according to preference.

3.       Add the rest of the ingredients. Mix.

4.       Chill before serving.

Fruit Salsa

Ingredients:

1 ½ cups fresh strawberries (diced) **

1 cup fresh kiwi (diced)

1 cup mango (diced)

2 tbsp lime juice

2 tbsp honey

Directions:

1.       Mix all ingredients together in a bowl.

2.       Chill before serving

**Local—purchased at farmer’s market

Tuesday 5/31

Tuesday we visited the Holter Holstein Farm. It is a local diary farm that is family owned and operated.  The farm receives funding from the American Dairy Association (15 cents for every $100 lbs of milk). They also receive bonuses for favorable characteristics in their milk. Monitoring and evaluation is done by the family that runs the farm. They have to maintain certain things and go along with the regulations put forth by the government. A nutrition professional may be helpful in evaluating the milk and keeping food safety standards.

It was interesting to see how the farm was operated. They had so many cows, and a dog...I wonder who let it out (whooo whoo whoo)?

Thursday 5/24

Today Karen Bakies came to talk to us about nutrition communications. Karen represents the American Dairy Association Mideast (including the National Dairy Council). The National Dairy Council is a leader in nutrition, nutrition education, childhood nutrition and communication. Their goal is to provide reliable information, administor grants, and to network. They are funded by diary farmers. A nutrition professional would be needed to provide adequate and reliable information. They may also be useful in research.

Karen spoke a lot about communication methods, facts and figures, and ways to engage others. This information can be helpful when trying to provide nutrition education to a large audience.

Tuesday 5/22

Today we met with our groups to discuss our final project. We were able to work together well to gather all information. We also discussed our garden and the progress we have made on it. We are excited to see how everything comes together in the end for our final report.

Thursday 5/17

Today we visited the Good Earth Farm. The farm grows fresh produce to donate to food banks. The also regularly cook meals that are open to the public. Funding comes from a lot of different places--some donations, episcopal church, and collaboration with other farms. A nutrition professional could aid the farm by planning meals, and helping to figure out what foods to grow. It was interesting to see the farm and to meet one of the men that works on it. What they are doing is a great way to try and affect food insecurity.

Tuesday 5/15

Today Melissa Alfano spoke to us about WIC, which is a supplemental nutrition program for women, infants, and children. 100% of the funding comes from the federal government. Thier mission is to provide nutrition education and improve pregnancy outcomes. WIC provides nutrition education, breast feeding education, supplemental foods, and farmer's market coupons. Some monitoring and evaluation is completed by the following forms: "Welcome to WIC," health history, assessment, nutrition care process, and referrals. WIC also has peer helpers that contact those who use WIC to answer any questions. The role of the nutrition professional in the program is to provide education and to complete the nutrition care process.

Tuesday 5/8

Today our speakers were Brittany Pangburn and Joyce Shriner. They both represented the OSU extension office. Brittany mainly covered the extension offices correlation with 4-H. 4-H has previously been geared toward rural youth, clubs, and specializations. More recently they have switched gears toward science, national/state, community clubs/school enrichment, and saving America's youth. Problems that are addressed include: teenage pregnancy, drugs/alcohol, nutrition, and illiteracy. 4-H offers youth development groups, projects/curriculum, camping, and agricultural experiences. A percentage of 4-H funding comes from OSU, a percentage comes from the county commissioners, membership fees, and local areas may or may not pay a tax that goes to 4-H. Brittany did not mention a role specific to a nutrition professional--however; an RD may be useful to those doing nutrition or health science projects.

Joyce talked more about the OSU extension office. The mission of the office is to "engage people to strengthen their lives and communities through research-based educational programming." Funding mostly comes from the university. Joyce went over a brief history of the university and listed the program areas (agricultural and natural resources, community development, family and consumer science, and 4-H and youth development). The role of a nutritional professional would largely be needed in the family and consumer sciences area. The focus of this area includes: healthy families, healthy relationships, and healthy finances. OSU is also involved in the Family Nutrition Program (FNP) which is a class that discusses several nutrition-related topics for families receiving food assistance.