NUTRITION NEWSLETTER

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Cover Story
Page 1

Letter from the

Sell by
Editors
Page 2
cacao)
Cocoa Tree (Theobroma
Fresh off the Vine
THE GRAPEV INE
xii Page 3
n, Issue
utritio
Program in N
In Memoriam
Page 5
Applied Physiology & Nutrition ~ Nutrition Education ~ Nutrition & Public Health
On the Internship Front
Chocolate: Sweet or Bittersweet? Pages 6

You Decide. Journal Watch

Kerri-Ann Jennings Page 7

ver the past several compounds in chocolate that

O years, chocolate has
been the subject of
scientific scrutiny. Many studies
deliver health benefits, including
various flavonoids, theobromine,
tryptophan.
Alumni Profiles
Pages 8-14

have shown that the antioxidant-
Chocolate contains two
rich sweet may improve
cardiovascular health. A recent
study, however, has some
unwelcome news for this darkly
delicious treat.
For centuries, chocolate
was praised for its health-giving
properties. The low-fat craze of
the 80s, however, put a damper on
its reputation. Times have since
changed, and modern science has
corroborated ancient wisdom by
identifying many of the
Restaurant Review
Page 15
kinds of flavonoids—flavonol and
proanthocyanidin. Flavonoids are Book Review
antioxidant-like compounds also Page 15
found in onions, green tea, red
Op-Ed
wine, and kale. They aid the body
Page 16
by repairing blood vessels and
thinning the blood, thus helping to Work it Out
prevent blood clots. Chocolate
Pages 18-19
consumption has also been linked
to low blood pressure and Recipe Corner
increased insulin sensitivity— Back Page
benefits traced back to both
(Continued on page 4)
 letter f rom th e edit ors staff

Dear Nutrition Students, Faculty, Staff, and Alumni,

p e v i ne
Happy New Year! While it may be a little late for that greeting, it’s Th e Gra
never too late to read through the Grapevine. The Winter 2008 issue
offers plenty of informative reading to get you through the cold wintry
New York weather. Editors
Marissa Beck
Speaking of the cold, make sure to check out this issue’s “Work It
Applied Physiology & Nutrition
Out” section (pages 18-19), as it offers great tips for ensuring the
weather doesn’t sabotage your exercise regimens (or deter you from Rebecca Rebmann
starting one if the case may be!). Once you’ve completed your Applied Physiology & Nutrition
workout, peruse the Op-Ed (page 16) and cover story to determine if
it’s granula, granola, or chocolate that’s going to assist exercise in Faculty Editor
keeping you healthy. Randi L. Wolf, M.P.H., Ph.D.

For those of you applying to your dietetic internship this semester, Faculty Advisor
“On the Internship Front” (page 6) brings one student’s humorous yet
factual account of her clinical rotation. And, if this is your last Isobel R. Contento, Ph.D.
semester at TC, you may want to pay extra attention to the alumni
updates (pages 8-14). Perhaps there’s a contact who can offer some Contributing Writers
insight or even assistance as you transition from graduate school out Kerri-Ann Jennings
into the “real world.” Nutrition Education
Anna-Lisa Finger
In addition to the information this Winter issue brings, we’re also very
Applied Physiology & Nutrition
sad, yet honored, to inform our readers of the untimely passing of one
of our recent graduates. Cynthia “Cindy” Calabrese passed away this Katherine Gardner
past December after battling kidney cancer. The Winter issue’s tribute Applied Physiology & Nutrition
(page 5) to this remarkable young woman reminds us all that although Sheila Viswanathan
she was taken from us too soon, Cindy’s memory will continue to live Nutrition & Public Health
on in the hearts of all those whose lives she touched. Wendy Sayles
Applied Physiology & Nutrition
Have a safe and productive semester, and reach out to us if you’d like Mary Gillis
to contribute in any way to the Grapevine. We’re always looking for
Applied Physiology & Nutrition
writers, recipe submissions, opinions, new ideas, exercise tips…you get
the picture!

Sincerely,

Marissa Beck & Rebecca Rebmann

Editors-In-Chief
Grapevine@columbia.edu

The Grapevine, Winter 2008 2

 Fresh off the Vine
March is National Nutrition month, which is an American Dietetic Association (ADA)
campaign to focus attention on nutrition education and scientifically-based food and
nutrition information. See more details at www.eatright.org/nnm.

The first-ever Registered Dietitian (RD) Day is on March 11th. This day is meant to
honor RDs for their commitment to improve the nutritional status of Americans and people
worldwide.

Some upcoming features are now on the MyPyramid.gov website. Project M.O.M. =
Mothers & Others & MyPryamid. There are currently four projects that will be under the
Project M.O.M umbrella. For more on these projects, click on the Project M.O.M Tools
link on the website: http://www.mypyramid.gov/ProjectMOM/index.html

SAGE Dining Services at Teachers College has created FUSE (Food U Should Eat) in order to better
guide students’ choices in the cafeteria. Much like the U.K.’s traffic light labeling method, FUSE color
codes menu items with a green, yellow or red dot. These colors identify whether one should “always,
usually or rarely” eat a particular food. For example, green dot foods are fruits, veggies, lean meats and
low-fat dairy. Yellow dot foods are breads, rice, grains and cereal; FUSE labels these “yellow” foods as the
base of a healthy diet, and encourages green and yellow dot mixtures. Red dot foods are french fries,
hamburgers and most desserts, which FUSE labels as foods that can be enjoyed occasionally as part of a
healthy diet. Check out the labeling system in the cafeteria and feel free to add your comments or
concerns about the system. Dining services has a feedback box that they check regularly.

Congrats to the summer Dietetic Internship (DI) class, who are now Registered Dietitians (RDs)! Our
very own Grapevine editor is now Rebecca Rebmann, RD.

International Congress of Dietetics (ICD) is an association of 30 national dietetic associations, which

represents 150,000 nutrition professionals worldwide. ICD 2008 will be holding their annual conference
this year in Yokohama, Japan, hosted by the Japan Dietetic Association. Early bird registration is open
until May 9th. Visit the official website for more information at www.ics-inc.co.jp/icd2008.

Taking Health into Our Own Hands: A Forum on Community-Grown Solutions is being held on
March 18th, 6:30-9PM, at the CUNY (City University of New York) Graduate Center, New York City.
WHY (World Hunger Year) and CUNY present an evening discussion on community-based solutions to diet
and food-related health crises. Keynote speaker Rebecca Sparks, of the Department of Nutrition at New
York University, will address the health challenges in low-income communities. A diverse panel of grassroots
leaders from across New York City will share experiences from growing food in the city to drawing on
cultural food traditions as ways of mobilizing their communities around healthy food. To register, visit
http://www.worldhungeryear.org/forms/frm_ria_2008.asp or call 212-629-8850 for more information.

The next Baum Forum will be held April 11th-12th at Teachers College. The main day of events is on
the 12th; however, your ticket will also include conferences on the 11th. The Baum Forum is a great
opportunity to learn, network and take part in hands-on workshops and activities throughout the day. To
register and learn more, visit www.baumforum.org.

Grapevine, Winter 2008

The 3
 (Chocolate cont’d)
flavonols and theobromine. Similar
to caffeine, theobromine is a
stimulant that increases heart rate,
but it is also a vasodilator and can
help lower blood pressure.
(Theobromine is also what makes
chocolate poisonous to dogs.) To
round out its suite of benefits,
chocolate also contains
tryptophan, an amino acid that
helps produce serotonin (we knew
there was a reason chocolate
makes you so happy).
Although chocolate is
sometimes maligned due to its fat
content, studies have conversely
shown that eating chocolate
regularly without increasing overall
caloric or fat intake does not raise
LDL or BMI. This is because the
saturated fat in chocolate is mainly
stearic acid. When digested,
stearic acid rapidly converts to
oleic acid, a monounsaturated fatty
acid which has little effect on
cholesterol. In addition, chocolate
inherently contains an abundance
of other monounsaturated fatty
acids that have been shown to
increase HDL.
But before you widen
chocolate’s respective triangle on
the food guide pyramid, realize the
news about chocolate isn’t all good.
In the January 2008 edition of the
American Journal of Clinical Nutrition,
a cross-sectional analysis of
Australian women over the age of
70 found that those who enjoyed
chocolate more than once a day
were at a higher risk for low bone
density, even after adjusting for
calcium intake. The researchers
presumed the oxalate in chocolate
may be responsible for the negative
The Grapevine, Winter 2008
outcome, due to its inhibitory
effects on calcium absorption. CACAO CORNER
Dark Chocolate Pudding
Another study showed that Moosewood Restaurant Low-Fat
one 100-g dose of dark chocolate Favorites by the Moosewood
increased calcium excretion by Collective, 1996
147%. Therefore, despite the fact
that flavonoid-rich foods are 3 Tbsp cornstarch (serves four)
usually beneficial for bone health, 3 Tbsp sugar
chocolate may be best avoided for 2 Tbsp unsweetened cocoa
those at risk for osteoporosis. powder
Further studies are needed to 2 cups skim milk
confirm and explain these findings, 1 tsp pure vanilla extract
but keep this issue on your radar
1. In a saucepan, thoroughly
combine the cornstarch, sugar,
So what is the best way to
and cocoa.
enjoy chocolate? The simple
2. Add the milk and stir until
answer is: in moderation. When
very smooth. Cook on
choosing chocolate, quality counts.
medium heat, stirring
Look for chocolate that is high in
constantly, until the pudding
cocoa solids—the higher cocoa
comes to a boil. Then lower
content delivers more health
the heat and gently simmer,
benefits and has less added sugar—
stirring continuously, for 3 or 4
and low in extra fillers. High-
minutes.
quality chocolate contains only
3. Stir in the vanilla, then pour
cocoa solids, cocoa butter, and
the hot pudding into a
sugar, whereas lower quality
decorative serving bowl or
chocolate is often supplemented
individual custard cups. Serve
with additives such as lecithin,
warm or chill for about 2
vanillin, and fats to disguise the
hours or until cold and set.
quality. Don’t forget you can
always indulge in the healthful
properties of cocoa without added
fat and sugar by using cocoa in
savory recipes, such as Mexican
mole, or as a seasoning in black
bean soup. Whether you’re eating
it for health or pleasure, make sure
to enjoy it…after all, it is
chocolate!
4
 In Memory of Cynthia Calabrese
ynthia Calabrese, a student
C in the Applied Physiology
and Nutrition Program,
passed away on December 18,
2007, after a long and courageous
battle with kidney cancer.
Cindy chose to complete her
degree—requiring a rigorous 60-
credits—despite her illness. She
did not let her health issues stand
in the way of her dream, and on
May 15, 2007, Cindy was
awarded her Master of Education
degree.
Cindy personally believed in
the importance of diet and
exercise for better health, making it
no surprise that she became
frustrated that so little was known
about the best diet, supplement,
and exercise regimens for kidney
cancer survivors. Fueled by this
lack of knowledge and research,
Cindy conducted a survey to
describe current dietary practices
in kidney cancer survivors, which
led to an outstanding thesis. Her
findings helped raise awareness
about the critical need for dietary
guidelines for this population. As
her faculty advisor, I cannot be
more proud of Cindy.
Among her many talents, Cindy
had a special ability to bring
people together. She brought
students closer to each other. For
example, once it became more
difficult for Cindy to get to class,
students gathered to think of ways
to make things easier for her. I saw
The Grapevine, Winter 2008
Randi Wolf, P.h.D.
students pool funds to pay for car Cindy Calabrese will be sorely
services so Cindy could get back
and forth to school; I saw students
gather to read drafts of Cindy’s
missed and forever remembered.
thesis and give her feedback before ~Randi L. Wolf
deadlines; and I saw a seemingly On Behalf of the Program in
endless outpouring of cards and Nutrition Faculty
emails of support for Cindy. She
also brought the faculty closer
together. Although we were
Cindy’s teachers, I think we all
knew it was SHE who taught us
our most valuable lesson. Cindy
taught us that when faced with
adversity, one perseveres; and just
when you’ve given it all that you
have, that’s when you fight some.
more.
The Calabrese
family has
requested
donations be
made to the
National Kidney
On behalf of the Program in
Foundation.
Nutrition at Teachers College, I www.kidney.org
hope that Cindy has found peace,
and I hope that her family and
friends find comfort knowing that
Cindy’s love for the field of
nutrition will always be
remembered. I have no doubt that
wherever Cindy is right now, she is
leading a cooking demonstration
or a walking group—because even
in the afterlife, Cindy will want
everyone to be eating right and
exercising!
5
 On the Internship Front
ast September I began the
L clinical rotation in a large
Bro o k ly n c o m mu n i ty
hospital. If you’re anything like me,
you know how much I was
dreading the experience. I wasn’t
afraid of being in a clinical setting
as I had worked in a hospital doing
clinical research for five years
before coming to TC. However, I
felt wholly unprepared to care for
actual patients. Only a year out of
“Clinical Nutrition,” yet I could
barely remember how to write a
SOAP note. I was fairly certain that
if I had to calculate TPN orders I
would surely do more harm than
good (extra magnesium? Sure, why
not?).
My first stop: the Vent floor
in the long-term care unit. I was
handed a chart and told to write
SOAP notes. Panic! Slowly
flipping through the thick paper
charts, searching for any piece of
meaningful information, it took
two hours just to decipher the
physician’s scrawl. (Who knew
that doctor’s shorthand is a
derivation of Egyptian
cuneiform?) An hour spent staring
at my Food and Drug guide;
another interpreting labs; and yet
another rewriting. You’d think it
took most of the day to write one
note, but you’d be wrong. It took
the whole day. I detected a slight
eye roll with the “good job” my
preceptor offered as she read my
assessment. On the bike ride
home I calculated how many
more SOAP notes I’d have to
write: one a day wouldn’t be so
bad…
The Grapevine, Winter 2008
Wendy Sayles
Day two was more fruitful,
with the completion of not one,
but two assessments. The pace was
relatively slow, allowing lots of time
to talk with patients. Each dietitian
I worked with in long-term care
had her own style of writing notes,
which ultimately proved frustrating
because just as I had finally figured
out how to write a note, another
preceptor came along to politely
tell me I was doing it all wrong.
Soon I found myself completing a
few assessments and follow-ups,
and a bunch of weight and
pressure ulcer notes each day. After
a few weeks, I sort of made myself
at home: I had a handful of
patients I knew quite well, a
cafeteria worker who gave me free
bottled water, a few hospital lobby
denizens who greeted me every
morning, and a nurse manager
who always knew exactly what I
needed before I asked. I even
figured out my own SOAP note
format that seemed to please
everybody, well almost.
“...the potential to maim
the very people I was
supposed to help was less
theoretical and all the
more terrifyingly
possible.”
The sixth week landed me in
the acute units. The pace was
much quicker and the paperwork
lighter, but I easily saw a dozen
patients in a day, attended rounds,
saw minor procedures, tracked
down busy residents to change diet
orders, spoke with patients’
families, and interacted with
nurses, social workers, doctors, and
therapists. The true Math geek in
me really loved this part of the
rotation. Between tube feedings,
corrected calciums, and glomerular
filtration rates, I found myself
longing for my old TI-82 graphing
calculator from high school. Then
came time for TPN in the ICU.
While the sickest patients were on
these units, there was also an eerie
calm, as they were mostly
unconscious. The first time they
called a code, I expected to find
myself in the middle of ER, Dr.
Carter and all (perhaps they would
need me to do chest compressions),
but the atmosphere was almost
always composed, even methodical.
Rounds in the ICU were so
fascinating; I found myself
lamenting my decision against
pursuing medical school. After
figuring out TPN, my geekness hit
full throttle, with the best part
being a certified TPN dietitian
checking over all my work, so I
couldn’t kill anybody, no matter
how high I accidentally set the lipid
infusion rate. By the last week, I
really felt that my inner scientist
was happy, happier than it had
been in classes, because this was
real, not textbook science.
That said, I don’t want to be a
clinical dietitian, and I wasn’t sad
to leave this part of the internship,
heading for congratulatory drinks
promptly after finishing my last
day. But I learned more than I
thought I would, about (obviously)
clinical nutrition, the health care
system, (Continued on page 17)
6
 Journal Watch
Sheila Viswanathan
he objective of this cross- s h o w I ’ m w a t c h i n g i s American subjects (p < .001), and
T sectional study was to over” (example of external cue).
investigate the relationship
between internal and external cues
American subjects were more
influenced by external cues than
the French subjects (p < .001).
of satiety and body weight. Comparison of responses
from overweight and non-
Study subjects included 131 overweight individuals revealed From these results, the
Parisian and 145 Chicagoan that internal cues were more researchers conclude that external
college-aged students matched by influential for meal cessation in cues for meal cessation may be one
age and gender. Subjects were non-overweight vs. overweight of the reasons for variations in
asked to report their height and individuals (p = .043), and that BMI, particularly across different
weight and complete a food habits external cues were more influential cultures.
questionnaire to assess their in overweight vs. non-overweight
reliance on internal and external individuals (p=.005).
cues. The questionnaire included
statements such as “I usually stop Wansink B., Payne CR., Chandon
eating when I start feeling Additionally, the French P. Internal and external cues of
full;” (example of internal cue) and subjects were found to be more meal cessation: the French paradox
“I usually stop eating when the TV influenced by internal cues than redux? Obesity 2007; 15:2920-2924.

Internal and external cues of meal cessation(means with standard errors in parentheses)

BMI <25 (n = 231) BMI ≥25 (n = 45) p French (n = 131) American (n = p

145)

Internal cues (average) 5.8 (0.10) 5.3 (0.24) 0.043 6.6 (0.12) 4.9 (0.11) 0

I usually stop eating 6.1 (0.16) 5.6 (0.37) 0.084 7.0 (0.19) 5.2 (0.18) 0
when I start feeling full.

I usually stop eating 6.2 (0.15) 6.0 (0.35) 0.665 6.9 (0.18) 5.4 (0.17) 0
when I want to leave
room for dessert.

If it doesn’t taste good, 5.1 (0.15) 4.4 (0.37) 0.06 5.8 (0.19) 4.3 (0.18) 0
I’ll still eat it if I am
hungry.

External cues (average) 3.7 (0.09) 4.3 (0.22) 0.005 3.2 (0.11) 4.3 (0.11) 0

I usually stop eating 4.5 (0.15) 5.4 (0.37) 0.01 4.0 (0.20) 5.2 (0.19) 0
when I’ve eaten what
most think is normal

I usually stop eating 3.7 (0.14) 4.0 (0.33) 0.467 3.5 (0.18) 4.0 (0.17) 0.021
when I run out of a
beverage

I usually stop eating 2.9 (0.13) 3.6 (0.32) 0.034 2.2 (0.17) 3.7 (0.16) 0
when the TV show I’m
watching is over.

The Grapevine, Winter 2008 7

 Alumni Profiles
Teachers College, Columbia University
Nutrition Education

Liane Cox Tomich, M.S., R.D. (1996) teaches Introductory Nutrition at Moorpark College
and is the Nutrition Consultant for California Healthy Kids Resource Center.
lianecoxtomich@verizon.net

Ona Wood, EdM, RD, CDN (1999) is a Nutrition Therapist whose private practice focuses on a
combination of alternative therapies and traditional medical nutrition therapy to help clients heal
holistically. onawood@netzero.net

Elizabeth Solomon, MS, RD (2003) is the Coordinator for the Eat Well, Play Hard in Child Care
Settings program at the New York City Department of Health and Mental Hygiene. She is also a brand
new mom to son Elijah. esolomo1@health.nyc.gov

Elisa Bremner, MS, RD, CDN (2000) is a Nutrition Educator at Cornell Cooperative Extension. She
also presents nutrition workshops for low income families throughout Westchester Count.
elisa_bremner@yahoo.com

Wendy Sterling, MS, RD (2001) is the Nutritionist at Schneider Children’s Hospital, as well as Team
Nutritionist for the New York Jets. wendymsrd@yahoo.com

Carl Wolper, EdD, RD, CDN (2001) is a Research Associate at the Obesity Research Center, St.
Luke’s Hospital. She also teaches courses at Hunter College and the Institute of Human Nutrition at
Columbia University. cwl15@columbia.edu

Ann Gaba, EdD, RD, CDN, CDE (2002) is a Clinical Nutritionist for the in-patient Oncology Service
at New York Presbyterian Hospital. She is also involved in the creation of “Food for the Fight,” an
educational DVD for cancer patients and post-treatment cancer survivors.
angaba@worldnet.att.net

Robin Millet, MS, RD, CDN (2002) is in private practice, specializing in eating disorders and general
nutrition issues. She is also working part-time with Columbia University Medical Center’s Student
Health Services. rmilletrd@yahoo.com

Jennifer Vimbor, MS, RD, CDN, LDN (2003) is providing nutrition counseling and is Founder of
Nutrition Counseling Services. jennifer@chicagonutritionist.com

Melissa Buczek, MS, RD, CDN (2004) is the Senior Health Specialist at Health Management
Corporation-WellPoint, Inc., where she is responsible for member and employee health education
material, as well as corporate wellness events and online content. melissa_buczek@yahoo.com

Kate Labzda Finnerty, MS, RD, CDN (2004) is an Outpatient Dietitian at Memorial Sloan-
Kettering Cancer Center’s 65+Program. labzdak@mskcc.org

The Grapevine, Winter 2008 8

 Alumni Profiles
Teachers College, Columbia University

Nutrition Education Cont’d

Suzanna Martinez, MS (2004) is a doctoral student at San Diego State University, whose NCI-funded
research involves promotion of moderate-intensity physical activity among Latinas in San Diego County.
smartini75@yahoo.com

Elizabeth (Tighe) Bravman, MS, RN (2005) is an Integrated Nutrition Education Program Parent
Educator, coordinating nutrition education for limited-income families. She and her husband are also the
proud parents of a soon-to-be one year old son. lizinmexico@hotmail.com

Katherine Brooking, MA, RD (2005) recently started a nutrition communications company, has
appeared as a nutrition expert on prime time television, and is a contributing nutrition expert for many
leading national and New York-based publications, such as SELF Magazine and MetroParent. Previously
she was the Dietitian for Columbia University Medical School and the Corporate Nutritionist at The
Dannon Company. katherine.brooking@gmail.com

Sarah Feasel, EdM, RD (2005) is the Clinical Nutrition Manager and Patient Services Manager at the
National Rehabilitation Hospital. lancomechica@hotmail.com

Ana Kosok, EdD (2005) is Executive Director of Moderation Management, a non-profit program for
problem drinkers. She is also in private practice and teaches courses for the Learning Annex.
AnaKosok@aol.com, www.anakosok.com

Catherine Lin, EdM, RD (2005) is the Senior Nutritionist at New York University Hospital for Joint
Diseases. yaen1105@gmail.com

Sari Schlussel-Leeds, MS, RD, CDN (2005) is a Dietitian and Nutrition Education Coordinator at
Hebrew Home for the Aged at Riverdale. In addition to seeing patients, she supervises the nutrition
interns. hagbug@aol.com

Rebecca A Sparks, MS, RD (2005) is a Nutrition Consultant with Head Start, Adjunct Professor in the
Department of Nutrition at New York University, and is currently serving as the Chairperson of New York
City Nutrition Education Network (NYCNEN).

Elizabeth Staum, MS, RD, LDN (2005) spent time volunteering in Latin America following her dietetic
internship, and she is currently a Nutrition Educator at Joslin Diabetes Center, where she works with the
Latino Initiative. elizabeth.staum@joslin.harvard.edu

Dena Gottesman, MS, RD (2006) is a Pediatric Nutritionist and Diabetes Educator at the Naomi Berrie
Diabetes Center. denag25@earthlink.net

Erica Kelton Harris, MS, RD, LD (2006) is the Nutrition Education Consultant at Texas Department
of State Health Services, primarily working with the Texas WIC program. In addition, she teaches at the
Texas Culinary Academy. erica_kelton@yahoo.com

The Grapevine, Winter 2008 9

 Alumni Profiles
Teachers College, Columbia University

Nutrition Education Cont’d

Christina Riley, MS, RD (2006) christinadriley@gmail.com am working for the Food Bank For New
York City as the Community Nutritionist.

Rachel (Blumenthal) Tobin, MS, RD (2006) is the Nutrition Information Specialist at Food Stamp
Nutrition Connection, which is part of the USDA National Agricultural Library, where she manages the
resource center, reviews nutrition education and training materials, and manages online content.
rach703@aol.com

Eileen Vider, MS, RD (2006) is the Corporate Nutritionist for FreshDirect.

Dana Angelo White, MS, RD (2007) is providing consulting services for culinary nutrition, counseling,
meal planning, media, and public relations. She is also the Nutrition and Fitness Manager at a sports
medicine facility in Connecticut. angelodana@hotmail.com

Jill Carey, MS, RD, LDN (2007) is a Consultant Dietitian for Senior Health Management facilities in the
Central Florida area. jillcarey19@gmail.com

Susan Cooper, MS, RD (2007) is the Interim Nutrition Specialist with Flik Independent Schools. Seeing
as she is only temporarily filling in for fellow alum Jennifer Ignacio, she will be on the job hunt again soon!
susancooper1@gmail.com

Jill (Pakulski) Jayne, MS, RD (2007) is a Nutrition Consultant, is currently recording her first children’s
CD, and is the Creator and Performer of “Jumping Jacks with Jill” an innovative program designed to
teach school aged children about nutrition. Aside from her nutrition-related accomplishments, she is a
Singer/Songwriter and Manager who has toured nationally, been a contestant on Fox’s Next Great
American Band, and has recorded her own music, with sales surpassing 10,000. jilljayne@gmail.com

Maggie Moon, MS, RD (2007) is a Nutrition Communications Specialist at Pollock Communications,

Inc, a full-service public relations company. mm2630@columbia.edu

Nancy C. Peters, EdD (2007) is a Nurse Practitioner specializing in geriatric and women’s health.
ncp13@columbia.edu

The Grapevine, Winter 2008 10

 Alumni Profiles
Teachers College, Columbia University

Applied Physiology and Nutrition

Mary Jane Detroyer, MS, RD, CDN (1997) is the President of a nutrition practice specializing in weight
loss, eating disorders, heart disease, diabetes, and sports nutrition. She also owns a personal training
business working both with the general public and special populations. mjdetroyer@usa.net

Felicia D. Stoler, DCN, RD (1999) is a Media Spokesperson, Journalist, and Nutrition Consultant.
fstoler@att.net

Karen Reznik Dolins, EdD, RD, CSSD (2000) is the Director of Nutrition at Altheus, an advanced
health and performance center. She also teaches Seminar: Nutrition in Exercise and Sport at Teachers
College, Columbia University and is a Nutrition Consultant. krd7@columbia.edu

Jeanne (Galligan) McLaurin, MS, RD (2001) is currently raising her 3-year old son Griffin and 2-year
old daughter Sophia, with plans to return to a career in the nutrition profession in the near future.
galligan_jmg@hotmail.com

Linnea Matulat, MS, RD, CDN (2003) is a Nutritionist at God’s Love We Deliver, a non-profit program
that provides fresh, nutritious meals for individuals living with HIV/AIDS, cancer, and other serious
illnesses. lmatulat@gmail.com

Reyna Franco, MS, MBA, RD, CDN (2004) is owner of Nutrition and Exercise Consulting, which
provides nutrition and exercise counseling to private clients and businesses. rfranco@nyc.rr.com

Andrea Marshall, MS, RD, CSCS (2004) is currently unemployed due to her recent marriage and move
to Georgia. aemarshall04@aol.com

Mary Zotos, MS, RD (2004) is the Bariatric Program Coordinator and Nutritionist for Luthern Medical
Center. maryaz201@aol.com

Elizabeth Avery, MS, RD (2005) is a Clinical Dietitian at the University of Colorado Hospital.

Sotiria Tzakas, MS, RD (2005) is a Clinical Nutritionist at the Hospital for Special Surgery providing
inpatient and outpatient care. stzakas@hotmail.com

Anyea Lovette, MS, RD, LDN (2006) is a Clinical Dietitian in long-term care with Sodexho Senior
Services. anyea.lovetterd@gmail.com

Angel C. Planells, MS, RD (2006) is a Home-Based Primary Care Clinical Dietitian for the Department
of Veterans Affairs. She also recently got married this past November. acplanells@gmail.com

Amanda Straley, MS, RD (2007) is a Clinical Dietitian in long-term care for Sodexho. She is also a
Nutrition Consultant for a sports facility complex in New Jersey where she works with high school and
college athletes. asmile3880@gmail.com

The Grapevine, Winter 2008 11

 Alumni Profiles
Teachers College, Columbia University

Public Health and Nutrition

Valerie Ghibaudi Machinist, MS, RD, LDN (1997) is a Health Educator with Massachusetts
Department of Public Health. She also has a nutrition consulting business and monthly local cable
access nutrition show. vag1@cornell.edu

Cristiane Costa, MS, RD (2001) is a Senior Program Officer for the International Center for AIDS
Care and Treatment Program.

Jennifer Black, MS, RD (2003) is a doctoral student at New York University whose research which
focuses on the influence neighborhood characteristics have on dietary choices and body weight has
been published in the January 2008 issue of Nutrition Reviews. In addition, she teaches Community
Nutrition at NYU.

Kathleen O'Herron, MS, RD (2003) was a Nutritionist at Canyon Ranch Health and Wellness
Resort before recently relocating back to Rochester, NY, where she plans to re-enter the field of
nutrition soon. kmoherron@yahoo.com

Caroline Cundiff Mayes, MS, RD, CDE (2004) is currently in the United Kingdom and is working
on developing an interactive Web site focusing on nutrition. ccmayes@gmail.com

The Grapevine, Winter 2008 12

 Alumni Profiles
Teachers College, Columbia University

Community Nutrition

Rosanna Campitiello, EdM, MS, RD (2005) is Program Officer, Food and Nutrition Department,
at FoodChange, where she manages the SchoolFood Plus Cafeteria and Wellness Council Programs.
rcampitiello@gmail.com

Combination Majors

Lily S. Hsu, Ed.D., R.D. (Nutrition and Education, 2005) is the Assistant Provost for Academic
Affairs at Massachusetts College of Pharmacy and Health Sciences. lilyshsu@gmail.com

Toby Jane Hindin, M.S., Ed.D., NYS-LN, DC-LN, CNS (Nutrition and Education,
Community Nutrition Education, 2001) works for Advanstar Communications where she is the
editor-in-chief of Contemporary Pediatrics. (contemporarypediatrics.com). She was invited to
present her doctoral research this past June, at the First Media Literacy Education Research
Summit. tjhindin@verizon.net, thindin@advanstar.com

Lora A. Sporny, MA, MEd, EdD (Nutrition and Education, 1992) is an adjunct professor in the
Nutrition Program at Teachers College, Columbia University. golora@msn.com

Marcia C. Miller, Ed.D., R.D., CDN, CFCS (Nutrition and Education, 1983) is a retired
dietitian. Marstan18@msn.com.

Lorraine Handler Sirota, Ed.D., R.D., CDN, FADA (Nutrition and Education, 1981) is an
associate professor at Brooklyn College, City University of New York, currently teaching
Geriatric Nutrition, Community Nutrition Education, Nutrition and Exercise, and Fundamentals
of Nutrition. She also provides counseling and mentoring as well as conducts research for the
University. lsuesir@aol.com.

Arlene Spark, Ed.D., R.D., FADA., FACN (Nutrition and Education, 1980, Community Nutrition
Education, 1773, Nutrition and Public Health, 1972) is an associate professor and coordinator of
nutrition programs at Hunter College where she teaches, conducts research, and coordinates the BS
and MPH degree curricula, as well as the dietetic internship. She developed the new CUNY Doctor of
Public Health concentration in public health nutrition, which accepted its inaugural class in September
2007. Her book Nutrition in Public Health: Principles, Policies, and Practice was published by CRC Press in
May 2007. aspark@huntercuny.edu

The Grapevine, Winter 2008 13

 Alumni Profiles
Teachers College, Columbia University

Combination Majors Cont’d

Mildred J. Roush, R.D., PDIPLM (Nutrition and Education) is currently a retired dietitian.
Previously she worked at Colorado State University Intercollege Exchange with University of Peshawar,
Pakistan and set up the Department of Nutrition.

Marian Melby Abbott, M.A. (Nutrition and Education, 1948) completed her ADA internship in
1946 at the University of Michigan. She is now retired.

Dorothy Abel Rosner, M.A. (Nutrition and Education, 1945) relocated to California in 2003
after a career of teaching Home Economics and Nutrition, followed by a career in real estate sales.
She now heads the AARP chapter in San Jose dealing with senior issues.

Virginia Rogers Cushing, M.A. (Nutrition and Education, 1943) received her M.S. in Science
Teaching from American University in 1972. In 1944-1949 she got her teaching credentials and
taught math and science in overseas school as well as in Fairfax, Virginia, for over 25 years.
Additionally, she worked as a German-language translator. Virginia, her husband, and the rest of
the family are all healthy and she attributes this partially to providing nutritionally sound food for
all of them in the Congo (1961-1965) during famine.

Oops! Did we forget you?

The Grapevine works hard to

keep students, faculty and
alumni updated.
Please let us know what you are
currently doing:
Grapevine@columbia.edu

The Grapevine, Winter 2008 14

 r e s t a u r a n t r e v i e w b o o k r e v i e w
Ayurveda Café is a no frills, authentic, vegetarian, Indian The Ethics of What We Eat: Why
restaurant with a twist. Meals are balanced to include six Our Food Choices Matter. Hard
tastes that reflect the ancient philosophy of Ayurveda, a cover: $15.95.
5000-year-old traditional holistic system of longevity and
well-being from India that preaches healing, rejuvenation, I assumed that reading The
and self-realization through balanced eating. The prix fixe Ethics of What We Eat: Why Our
meal ($8.95 lunch, $12.95 dinner) always includes foods Food Choices Matter would make
that are salty, sweet, sour, bitter, astringent, and pungent. Seconds
are included, but are quite unnecessary. The décor and service are me despise my carnivorous self;
excellent; within minutes, the waiters present you with the thali of after all, authors Peter Singer and
the day, which includes an array of dishes from salad to rice and Jim Mason are animal rights
chutney. activists. They did just that. After
considering the Standard
The menu changes daily, always offering the customer a pleasant American Diet and Organic,
surprise and requiring only a personal drink preference and rice to amongst others, they ultimately
accompany the meal: brown or basmati. I opted for a ginger lemon supported a vegan diet.
herb tea ($1.95) and brown rice, while my Indian companion, whom Clearly, not much needs to
I brought for cultural legitimacy, ordered a mango lassi ($4.50). As
with most Indian restaurants, the waitress first brought us three types be said about the typical
of chutneys to eat with pappadums, which is an Indian flatbread American diet for anyone who has
made with lentil flour. Shortly afterward, we received our drinks and taken Nutritional Ecology or read
food. The tea was very soothing, and the mango lassi was anything by Michael Pollan; but
phenomenal, more akin to a dessert than a beverage. Each tray of Singer and Mason’s perspectives
food included a salad, a lentil dish, two vegetable entrees—one made on eating locally or organic were
with potatoes and green beans and the other with eggplant and refreshing, as they approached
spices—a small fried potato croquette, and rice. both of these diets with
skepticism.
Additionally, the food was served with a side order of naan, a whole-
wheat flatbread. Not only was the food savory and filling, but my S i n g e r a n d M a s o n’s
Indian companion also crowed about the authenticity of the meal, conclusions were intriguing;
explaining how it resembled typical Indian food in Chennai. however, I was a bit dismayed to
Following dinner, we were presented with a small plate of what find that some of their beliefs
seemed like the consistency of Halvah, a sweetened carrot dish with seemed naive. For example, they
a soft and spongy texture, for dessert. As we left, we each took a suggest that if individuals change
scoop of paan, a licorice-type spice believed to settle the stomach their daily choices, the entire food
and aid in digestion. industry will be changed; if people
stop purchasing factory farmed
Overall, the meal was appetizing, and its health and low cost benefits
left us with no regrets. The restaurant’s atmosphere is rather fish, then the market will collapse.
lackluster, yet the colors on the walls and ceiling are soothing and the Clearly, this position omits other
Indo-pop music keeps with the theme. The service is excellent and vectors of the industry, such as
the staff attentive—a great place to go for a filling, healthy meal. food service—for which the
-Anna-Lisa Finger cheapest options are usually the
ones utilized.
Nonetheless, The Ethics of
AYURVEDA CAFE What We Eat provided “food for
706 Amsterdam Ave (at 94th St.) thought” and an interesting
Tel: 212.932.2400 analysis of the ethical issues
11:30am-11:30pm daily behind our food choices.
Prix-fixe lunch ($8.95) and dinner -Kate Gardner
($12.95)
www.theayurvedacafe.com

The Grapevine, Winter 2008 15


his health food imposter
T gained nutritional status on
the sly. Nostalgia has
Granola clinging to her salubrious
roots; but her bark-scent is no
longer earthy, and her skin has lost
its chewy core. Today, Granola
wears a different costume. Today,
she is the Quaker man, cross-
dressed as Toucan Sam in your
breakfast bowl.
In the 1860s, granola was still
a heart-healthy breakfast. But that
was when granola, or “Granula”
as coined by Dr. James Caleb
Jackson, was neither “colorful”
nor easy to scarf down.
Op-Ed
Marissa Beck
cornerstones of the church’s
philosophy. His culinary and
entrepreneurial exploits led him
to develop a new breakfast cereal
that bore an uncanny
r e s e m b l a n c e t o Ja c k s o n’s
concoction—both in contents and
title. “Granula!” Kellogg called it.
Loaded with refined sugars and
high in oil, today’s granola packs
a caloric punch and lacks fiber. As
for the grain, rolled oats now take
precedence over the bran-rich
Graham flour—since they’re
cheaper and easier to
manufacture—and easier to coat
in oils and sugars. Lest we forget,
one cup of Quaker Granola has
as much as 40% of your daily
dose of saturated fat and rivals a
McDonald’s Quarter Pounder in
caloric content.
The grainy crux of the matter:
granola is just another modern-
day nutritional quack, luring you
with its pseudo-healthy roots.

Granula is a predecessor to
our modern day Grape-Nuts and
used Graham flour, which is rich
in bran, to provide its wholesome
punch. Graham flour is a type of
whole wheat flour named after
the American Presbyterian
minister Reverend Sylvester
Graham, an early champion of
dietary reform. Graham was way
before his time in decrying the
processed white flour that had
become a staple in most
households. Back then, granula
contained a hefty dose of dietary
fiber, plant proteins, phyto-
nutrients, antioxidants, vitamins
and minerals, and it offered
significant health benefits.
But it was Dr. John Harvey
Kellogg who brought the cereal to
the masses. As a Seventh-day
Adventist, Kellogg preached
health and wholeness,
To read more on health trends, visit
the blog at www.blogsoop.com,
Naturally, this didn’t go over where this particular Op-Ed has
well. Dr. Jackson sued his been published.
unoriginal competitor, receiving a Blogsoop organizes restaurant
nice settlement. Kellogg changed reviews by food bloggers into a
the name to “Granola,” perhaps searchable restaurant database.
to keep the sound of the cereal’s
popular label. But after all this,
Kellogg had become more
interested in his latest
Have a response?
undertaking: Corn Flakes. As for
Email us:
granola, it grew to take on many a
grapevine@columbia.edu
form…
Granola experienced a
popular resurgence in the 1960s,
with the addition of fruit and nuts
and an almost cult-like following
with the ‘hippie movement’, but
by then it had long-since departed
from its predecessors’ hearty and
heart-healthy roots.

The Grapevine, Winter 2008 16

(On the Internship Front cont’d)
health disparities, chronic disease, and the human capacity for patience and compassion (both my own and
that of the many dedicated staff). Each patient challenged me to pull bits of information I’d read in Krause,
saw in one of Dr. Pinto or Burke’s slides, or heard in one of Dr. Sporny’s lectures into a cohesive plan of
action. Even on the bad days (of which there were plenty), I could at least retreat into the science of it all. But
the real challenge was to remember that the science took a back seat to the needs of my patients. And, when I
found it all too overwhelming, I forced myself to remember that I was able to leave at the end of the day,
healthy enough even, to race home on my bike, while most of my patients had neither their health nor the
resources to maintain it.
For more information about the Dietetic Internship, visit TC’s website at www.tc.columbia.edu/hbs/Nutrition.
www.tc.columbia.edu/hbs/Nutrition.

Shameless Promotion...
Pick up your fork, ahem, pen and write for The Grapevine!

a. BOOK REVIEW. Pick a current food, fitness or health read!

b. RESTAURANT REVIEW. Must be a student's budget of $25 or less for an entree, appetizer,
and drink. Must have healthful cuisine options. Review always includes a description of the
taste, decor, atmosphere, service, price, recommendations, and healthfulness of the meal. Let
your inner critic roar!

c. JOURNAL WATCH. There are many, many new studies; maybe you have read one recently
or heard about a controversy (or two, or three, or 234729342!!!) in the nutrition arena. If you
haven't, check out the Journal of the American Dietetic Association for some abstracts.

d. RECIPES. Have a favorite recipe? Tasted one? Read one? Send it on over; you will be
acknowledged.

f. OP-ED. Vent about a nutritional, environmental, or any health issue.

g. FITNESS. We know the APN students like to exercise. Tear out a page from your log, and let
us in on your workout. (Of course, you don't necessarily need to be APN). We'd also like to
hear any new exercises you've performed or have heard about.

h. HOT TOPICS. Want to be our cover story author? Run a hot topic of interest by us.

i. DPD/INTERNSHIP. Those of you who have done or are currently doing the dietetic
internship: Tips and suggestions are useful for those preparing to begin their DI. Write about
your experience.

ANY other ideas are welcome. This newsletter is FOR YOU, BY YOU; therefore, we expect to
provide the most accurate, up-to-date information, relevant to your life right here, right now.

Thank you!

~Marissa Beck and Rebecca Rebmann

Co-editors, The Grapevine
Grapevine@columbia.edu

The Grapevine, Winter 2008 17

 w o r k i t o u t ! F i t M o v e

It’s wintertime at Teachers College, and the only thing most of us Physioball Leg Lifts
have to look forward to is work and more work. While struggling to a. Lay flat on your back
maintain a balance between courses, jobs, study groups and tutorials, b. Hold a physioball in
how many of us are making exercise part of our daily routine? And between the lower part of
even for those of us who keep our exercise commitments, how many
your legs
of us have difficulty training in these cold winter months?
c. Place hands comfortably at
No matter how busy you are, and no matter what time of year it is, your sides and relax torso,
it’s still possible to get and stay in shape. As tempting as it may be, keeping your back flat
you can’t wait for things to ease up at your job or for mid-term against the ground
exams to pass—or even for the weather to change. The American d.Lift the physioball off the
College of Sports Medicine (ACSM) recommends moderate aerobic floor with your feet and
exercise for at least thirty minutes a day, five days a week, and squeeze your glutes
resistance training twice a week. How do your workouts stack up?
e. Lift the ball a foot and a
Exercise doesn’t have to be time-consuming to be effective. It just has half off the ground and
to be consistent and efficient. I want to share three exercise programs lower without letting the
that will help get you in shape this winter (page 19). Each program is ball touch the ground
tailored for a specific fitness level. So whether you’re just starting or f. Lift and lower for a count
have been training for a while, you’ll find something to fit your needs. of 15, making sure not to
arch your back during the
Keep in mind that it is important to vary your workouts, so be sure to
movement.
change it up from week to week. And don’t let the weather deter you.
Bundling up and braving the cold will only make you appreciate the g. Repeat for 3 sets of 10
spring time even more. repetitions.
Area worked: Abs and inner
thighs
“The American College of
Sports Medicine (ACSM)
recommends exercising for
thirty minutes a day, five days
a week, and resistance training
twice a week. How do your
workouts stack up?”

One last thing: Keep an exercise diary. If you walk to work—write it

down. If you took a spin class—write it down. If you bail on your
workout to go to a movie—write it down. Logging your exercise daily
has been shown to help aid in weight maintenance and weight loss
efforts. Plus, it will make you accountable. You’ll find that as the days
add up, patterns will emerge and you’ll begin to learn more about Have a fit move?
your exercise tendencies. You’ll also get a better sense of when you Email us!
actually need rest versus when you just need a little more motivation. Grapevine@columbia.edu
Best of luck! -Mary Gillis

* See page 16 for Mary’s workout ideas *

The Grapevine, Winter 2008 18
 Work O u ts

Beginner Intermediate Advanced

For those of you not At this level I like to At this level I like to lengthen the
adhering to ACSM incorporate resistance duration of the cardio work and add
standards, I want to training. Resistance
the following elements to the
stress that exercise is a training helps to
resistance-training workout: Keep the
must. As current and increase muscular
f u t u re h e a l t h a n d strength and endurance. In addition to same exercises, but couple them in a
nutrition professionals, I 3 cardio days, I’ve listed nine of the back-to-back fashion without resting in
believe it is particularly most beneficial exercises and the between sets. This is called doing
important to practice muscles involved with each movement. “supersets,” and it increases the
what we preach. Below These exercises progress from large intensity of your workout.
is a one-week program to help get you muscle groups to smaller ones. Please
started. be aware that the order you do the
Monday: Cardio. 45 minutes. Run.
exercises in is just as important as the
Bike. Rollerblade. Don’t forget to
exercises themselves. Do three sets of
Monday: Cardio. You’ll need to get 10 to 12 repetitions at a challenging dress warmly.
your heart rate going, so take a brisk weight. By the end of the last set you
30-minute walk during your lunch should feel as if you can’t do anymore. Tuesday: Full Body Strength Training
break. workout.
Monday: Cardio. 30 minutes.
Run. Bike. Rollerblade. Watch
Tuesday: Strength Training. Do 3 - Bench Press (chest and triceps) +
out for ice and bundle up.
sets of 10 push-ups, resting a minute Wide Grip Pull-Down (back and

in between each set. Do them on biceps)
Tuesday: Full Body Strength
your knees if you have to. Then add - Standing Dumbbell Shoulder Press
Training.
a lower body exercise, e.g., lunges. (shoulders) + Lateral Raise
Do 3 sets of 10 to 12 repetitions.
Add 2 sets of 20 crunches to finish it (shoulders)
Rest a minute in between sets and
up, and you’re on your way. - Dumbbell Squats (quadriceps and
follow this order.
gluteus maximus) + Lying Hamstring
Wednesday: Take a day off. You’ve Curl (hamstrings)
- Bench Press (chest and triceps)
had a solid first two days so you’ve - Dumbbell Bicep Curls (biceps) +
- Wide Grip Pull-Down (back and
earned it. - Tricep Pushdowns (triceps)
biceps)
- 3 x 25 Crunches on a Bosu Ball
- Standing Dumbbell Shoulder
Thursday: Cardio. Starbucks run! (abdominals)
Press (shoulders)
Literally. Take a run to Starbucks for - Dumbbell Squats (quadriceps
a mid-day study break. But rather Wednesday: Take it easy.
and gluteus maximus)
than grabbing a latte, bypass the - Lying Hamstring Curl (hamstrings)
sugary beverage, turn around, and Thursday: Start with 30 minutes of
- Dumbbell Bicep Curls (biceps)
run back. A good run will give you cardio to loosen your muscles, then
- Tricep Pushdowns (triceps)
more rejuvenation than that caffeine- repeat Tuesday’s Full Body Strength
- 3 x 25 Crunches on a Bosu Ball
laden drink any day. Training Workout.
(abdominals)
“Wisi mattis leo
Friday: Repeat Tuesday’s Strength Friday: Cardio. 45 minutes. Try
Wednesday: Cardio. 30 minutes.
suscipit lorem ipsum
Training workout. If you ran on Monday, try something new.
something else.
dolor
Saturday:sit amet,
Cardio. It’s the weekend Saturday: Repeat Tuesday’s Full Body
and hopefully you have some extra Strength Training Workout.
Thursday: Light cardio. 30
consectetur adipiscing
time. Take a long stroll by the water, minutes. This will help release any
in the park, or around your Sunday: Cardio. 45 to 60 minutes.
sore muscles. Then repeat
elit, et labore et dolore
neighborhood. Some of my clients Tuesday’s strength training Let yourself get lost in a long run or a
even volunteer for Meals-on-Wheels bike ride up the Hudson. Listen to
magna aliquam. Ut workout.
to get this walk in! your favorite music, but make sure to
enim ad minim veniam, Friday: Off
Mary Gillis is a student in the Applied
Sunday: Rest. Relax. Rejuvenate.
quis
You’ve nostrud
done five days exerc.”
worth of good Saturday: Cardio. 30 minutes. Physiology and Nutrition (APN)
work. Repeat Tuesday’s Strength Training Program. For questions regarding
Giovanni Faria
workout. her workout plan, she can be
Green Grocery Manager reached at
Sunday: Cardio. 30 minutes. mry_glls@yahoo.com

The Grapevine, Winter 2008 19

 recipe corn er

B la c k B e a n S o
up
1 Tbsp Olive Oil
1 large onion, diced Salt and pepper to
taste
1 jalapeno, seeds Water to taste
removed
and diced (add se
eds for
enhanced spice)
1 carrot 1. Sauté onions an
d carrots in oil over
1 stalk celery (optio medium heat.
There’s nothing like a nal)
1 red bell pepper, 2. After about 5 mi
nutes, add peppers
diced
1 small can (15 oz and celery; sauté un
hearty bowl of black ) black beans, til tender.
drained (or about 3. Add the spices,
one cup dried cocoa powder, and
bean soup to warm beans, soaked an black beans; stir 1
d cooked) minute.
1 large can (32 oz 4. Add tomatoes an
) whole tomatoes d juice, raise heat
you up in the winter! (smoked or regular
)
to a simmer. Cove
r and lower heat;
1 Tbsp cocoa powd simmer for 30 minu
er tes.
1/2 tsp cinnamon 5. If you want a thi
nner soup, add wa
1 heaping tsp cumi to taste during cook ter
Try this recipe, offered to n ing.
Fresh cilantro, ch 6. Serve with cilan
opped tro, lime, and yogu
rt.
The Grapevine by Kerri- Lime wedges
Plain yogurt
Ann Jennings

THE GRAPEVINE
Teachers College, Columbia University

Program in Nutrition, Box 137

525 West 120th Street
New York, NY 10027

S tu den ts, F a cu lt y a n d s ta f f
Teachers College, Columbia University