April/May 2016

The Bite
Diet et ics
Program
Newsl et t er

LETTER FROM THE EDITOR

We made it, it's the end of the
semester, the 2016 school year. and
to the graduating seniors, the end of
our dietetic program.

well as the
tabling on the
"Freshman 15."

Congratulations
It has been an arduous, yet
to the new SDA
enlightening year and I feel
officers, we are
confident to say we have all moved a very confident
step forward in the path we are
you will
making for ourselves.
continue to
help make the
Last month was National Nutrition
Month, sponsored by the Academy dietetic
program thrive
of Nutrition and Dietetics, and
during the 2016-2017 year.
dedicated to spreading awareness
about the importance of smart food It was great seeing you all at our last SDA
choices and physical habits. Thank
meeting with host Michelle Roy, RD, CDE
you to to all the volunteers that came from UCSF Benioff Children's Hospital
out and helped us reach the
Oakland. Good luck during the last few
community. It was a a great turnout weeks of school have a great, relaxing
at Patrick Newton's cooking demo as summer!

SEEMA PATEL

Thank you to all the NNM

volunteers!!!

IN THIS ISSUE:

IN
THIS ISSUE
1. Letter from the Editor
2. National Nutrition Month
3. NNM's Cooking Demo
4. SDA sports sub
committee
5. 2016-2017 SDA officers
5. What to do if not matched
to a DI

CONTRIBUTORS
Jolie Bennett
Maryn Brown
Chelsea Flaherty

Steven M achek
Patr ick Newton

Jackie Gaytan
Vivian Lee
Luisa De Leon
Lana Myronenko
Seema Patel

Per r ie Pun
M ichelle Shlaen

BLOG

Perrie Pun
Michelle Shlaen
Daniel Timpe

www.sfsu-sda.com

EMAIL

Grace Wang

Banana suit mascots: Sandra

Chavez and Laura Zimmerman

sda.sfstate@gmail.com

Nat ional Nut rit ion Mont h

Photos by Perrie Pun

The Student Dietetic Association celebrated the National Nutrition Month by hosting special
events throughout one of the weeks in March. We had three tabling events centered around the
theme of "How to Beat the Freshman 15." For the Sugary Drinks table, we measured out the
amount sugar in sweetened beverages. People were shocked to see how much sugar was hidden
in the drinks. Even a 20 oz Vitamin Water, which people assumed was healthy, had 8 teaspoons of
sugar or the same amount of sugar in 40 Skittles. Our second table was the Calories in Alcohol
table. Many students were drawn to the empty alcohol bottles on the table, and we talked to them
about how much calories are in a standard drink, such as a shot of distilled liquor is about 100
calories and a glass of wine is about 125 calories. The third table was a Portion Distortion Quiz,
where we had a spin wheel. We asked the participants to spin the wheel to select a food group,
and then they would guess which household items on the table represented a standard serving
size of that food. For example, a baseball is about a serving or a cup of cooked vegetables, and for
veggies, we recommend eating at least three baseballs or cups per day. We also had a cooking
demonstration at the school's Thursday Farmer's Market, and we made a Moroccan Harissa
Chickpea Stew. All the events were very successful, and we had a great turnout.

LETTER FROM THE PRESIDENT

PERRIE PUN

Well, this is it! Here we are at the last few weeks of school for the spring semester. It seems like
just yesterday when we started the school year with the first SDA meeting, introducing all the
new 2015-2016 SDA officers. It has been a wonderful year! We had a successful dietetic
internship workshop back in the fall semester, and we finished off the spring semester strong
with exciting cooking demos and tabling events for March?s National Nutrition Month.
Throughout the year, we have heard from guest speakers who worked in research, startup
company, clinical and community nutrition, and food service. I hope the SDA was able to give you
an insight to the wide range of opportunities in the dietetics field.
Thank you all so much for your participation in making this a fun-filled year! Thank you to my
fellow SDA officers for your time and hard work - I could not have survived without you! Also,
thank you Dr. Gretchen George and Claire Walsh for your guidance and encouraging words as our
advisors and instructors.
It is time to pass the torch to the next year?s officers. I know the SDA will be in great hands. I wish
you all the best!

Nat ional Nut rit ion Mont h's Cooking

Demo
Hosting: Patrick Newton

Special t hanks t o: SDA Farmers?Market subcommit t ee

Vivian Lee and Al issa Orcut t f or hel p wit h organizing.
St udent vol unt eers: Madel ine McAndrews, Chel sea
To celebrate National Nutrition Month and promote healthy eating SDA members organized a
cooking demonstration at the campus farmers?market aiming to encourage students to cook with
more vegetables. Chef and dietetics student Patrick Newton demonstrated and served his recipe
for a vegetarian Moroccan Harissa Chickpea Stew. This recipe is a good example of a nutritionally
balanced recipe that can be made in large batches, freezes well, and satisfies hunger without
animal sources of protein.

Pat rick's Cooking Demo Recipe

Moroccan Harissa Chickpea St ew (Serves 4-6)
1/ 2 Tbs. Olive Oil
1 Large White Onion

Small Title

3 Red Peppers
3 clove Garlic

1 1/ 2 Tbs. Harissa Paste

2 Tbs. Tomato Paste
1 Tbs. Smoked Paprika
1 1/ 2 tsp Cumin
2 15oz cans Diced Tomatoes (no salt added)
Small

Title

1 15oz can Chickpeas (no salt added/ low sodium)

3 Cups Low Sodium Chicken Stock
2 Zucchini 4 Cups Baby Spinach
3 Tbs. Chopped Parsley
Juice and Zest of 1 Meyer Lemon
Salt to taste
Direct ions
1) Dice onion and peppers, mince garlic, and preheat large saucepan with the olive oil on
medium low
2) Toast the garlic until golden brown and fragrant, add the onions and peppers. Reduce the heat
and sweat until soft and translucent
3) Return heat to medium, add the spices and pastes and roast until fragrant.
4) Add chickpeas, tomatoes and chicken stock and bring to a simmer for 20 minutes
6) While stew is simmering, dice the zucchini adding to the stew in the last 5 minutes along with
the baby spinach
7) Finish with Meyer lemon juice and parsley, adjust seasoning and serve with grilled whole grain
wheat bread

SDA Sport s Commit t ee

Steven Machek

The Spring 2016 Semester has been excitingly eventful

for the SDA Sports Nutrition Sub-Committee! Our
small group has had the amazing opportunity to speak
to high school football athletes on topics including
weight maintenance, pre/ post-training nutrition, and
proper hydration. Also, we hosted our second guest
appearance in late March, and were met with positive
feedback! Armi Legge, a well-versed fitness writer
since the age of 15, shared his experiences and
opinions on hot topics and controversial subjects with
our students. He is fantastic at interpreting expert
researchers?data and opinions, translating them into a
more digestible format.
As the end of the year approaches, the Sub-Committee
is in need of a new leading officer to take on the
position. Taking on this small, organizational position
is a great opportunity to actively seek out
professionals in sports and exercise nutrition to
subsequently create networking opportunities. For
those who desire an alternative career path to the
clinical dietitian, the sports variety is an up and coming
profession that is quickly taking root. The Sports
Nutrition Sub Committee is seeking an individual to
lead that has a passion for nutrition, exercise, and
utilizing an evidence based approach in a field that is
muddled with media sensationalism and outdated
mentalities.

2016-2017
SDA
Of f icers

President : Patrick Newton

Vice President : Laura Zimmerman
Secret ary: Lana Myronenko
Co-Treasurer's: Jackie Gaytan & Julie
Shimko
Act ivit ies Coordinat or: Samantha
Lorenzo
Websit e Coordinat or: Alissa Orcutt
Newsl et t er Edit or: Lisa Hamilton
BADA Rep: Maryn Brown
DVDA Rep: Sandra Chavez

Sub Commit t ee Leaders:

Ment oring Group: Maryn Brown &
Jackie Gaytan
EDucat e: Madeline McAndrew & Rana
Khatibi
Farmer's Market : Maedbh Lillis &
Danielle Davidson
Bal anced Beings: Sarah Schnider
Sport s Commit t ee: Jolie Bennett

Diet et ic Int ernships: What t o

do if you were NOT mat ched?

Logging into the website, D&D Digital and seeing words you hoped you would never see does
not mean it is the end of your path towards your dietetic career. Here is a list of options to
consider while you wait to re-apply or choose to veer to another nutrition or non-nutrition
job.
ISSP- Individual ized Supervised Pract ice Pat hway: Most require you to set up your own
rotations and preceptors but not all. Students interested in applying to an ISPP should
research the eligibility requirements of the program where they intend to submit an
application, including whether you are required to locate your own preceptors, and then
contact the program director.
Finding Precept ors: AND has a Find-A-Preceptor Tool, ask older students who have contacted
preceptors. Iowa State Distance Internship has tips on where to contact preceptors and
requirements.
Graduat e School : Starting a Masters program is a great opportunity to network and get to
know faculty which has an advantage to applying to that school's dietetic internship.
Non-RD jobs: Food service supervisor, Food service Systems Management, sales within the
health or food industry, jobs in public health including WIC and Head Start.
DTR: DTR programs are a great way to get into the dietetic field at a professional level and
allows you to get more training in the field. Definitely improves competitiveness.
Ret ake Cl asses: Only boosts your GPA slightly but it does show your perseverance. If it is a
DPD course, both grades will be on DICAS. Kansas State University and University of Alabama
offer many online courses.
APPLY IN THE FALL: There are many programs that participate in fall matching including
distance internships. Look at programs that require a lower GPA and get more experience
meanwhile!
GOOD LUCK!!!