Volunteer Social Media Intern Position at Stony Brook Medicine Nutrition Division

The Stony Brook Medicine Nutrition Division seeks a Social Media Intern. The ideal candidate will have the following qualifications:

  • Status as a junior or senior enrolled in a ACEND accredited DPD program
  • Excellent written and oral communication skills
  • Experience in social media, especially blogging; experience in social media analytics is a plus
  • An interest in sustainable food systems, integrative nutrition and whole foods

The successful candidate will be responsible for compiling/writing postings for various web-based platforms (WordPress blog, Facebook, Twitter, Instagram and listservs).  In addition, the intern will monitor activity on these platforms, using Hootsuite, and engage followers.


  • Work with faculty and staff to create/revise engaging content; submit on Mondays and Wednesdays for review
  • Work with faculty to develop a content calendar on a regular basis
  • Post on Fridays by noon (using Hootsuite) for delivery to various platforms the following week
  • Use Hootsuite analytics to understand followers’ activity; adjust postings accordingly
  • Daily monitoring of social media platforms
  • Expected hours – 4 hours a week; 15 minute virtual meeting twice per month


Send a cover letter, resume and a writing sample or links to any pertinent social media work immediately to Annemarie.Ng@stonybrookmedicine.edu

Supporting/Elective course opportunity: AGECO 197 – Growing Food, Leaders, and Community

AGECO 197: Growing Food, Leaders & Community is a new course that trains student farm interns and urban farm interns in Philadelphia offered by the interdisciplinary program in sustainability at Penn State.

Students will learn sustainable farm production, community engagement, volunteer management, and urban farming.  The class will take a spring break trip to Philadelphia.

For more information and to download and fill out the application go to:  http://www.studentfarm.psu.edu/get-involved/jobs/

AmeriCorps position to work with the Student Farm at Penn State and community food partners.

Are you passionate about sustainability and healthy communities?

The Sustainable Food Systems Program is accepting applications for an AmeriCorps position to work with the Student Farm at Penn State and community food partners.

AmeriCorps is a national service organization with the goal of “helping others and meeting critical needs in the community.”

See the 2018 SFSP AmeriCorps Job Description for more information

Position location: Penn State University in State College

PA Service term: January 16-August 10, 2018; avg. 32 hours/week (900 hours total)

AmeriCorps stipend: $302 distributed biweekly over the term, and a $2907 education award at term completion. Office space provided at UP campus.

To apply: Submit a resume, cover letter and two references’ contact info with the subject line 2018 SFSP AmeriCorps Application to Leslie Pillen at studentfarm@psu.edu. Interviews begin December 18, 2017.

See http://www.pmsc.org/become-a-member/ for additional information about AmeriCorps.

Current Penn State students are welcome to apply to work 20 hours/week during spring semester and 40 hours/week during summer.

2018 Philadelphia/South Jersey Chapter of the Association for Healthcare Foodservice Scholarship

The Philadelphia/South Jersey Chapter of the Association for Healthcare Foodservice is pleased to announce that we are again offering scholarships (one for undergraduate and one for graduate – $1,500 each) to eligible students. Students will have the opportunity to apply for an undergraduate or graduate scholarship as appropriate to their level of study. The scholarship will be for the 2018 school year. Student applicants must be enrolled in a dietetic or hospitality program in the Philadelphia/South Jersey area (which includes PSU).  Scholarship award winners will be chosen by committee based on selection criteria that include financial need, scholastic achievement, commitment to the profession, and leadership ability.  Please note that students enrolled in Penn State University are encouraged to apply.  
See the following flyer and scholarship form for more information. 

It is our hope to announce the scholarship awards at the Philadelphia/South Jersey Chapter of the Association for Healthcare Foodservice Annual Symposium which will be held March 8, 2018. Accordingly, applications must be postmarked no later than 
February 8, 2018 and received by February 13, 2018 to be considered for this year’s awards.    The application may be downloaded from the PSJAHF website: www.psjahf.org

The PSJAHF Mission of the Philadelphia South Jersey Association for Healthcare Food Service (PSJAHF) is to provide an environment for members to enjoy a working …
Send the scholarship applications to:

Susan E. Adams, MS, RD, LDN, FAND (Nutrition Programs) School of Nursing and Health Sciences, Room 3006 St. Benilde Tower,  La Salle University 1900 West Olney Avenue Philadelphia, PA 19141


Summer Opportunity – Help Manage Special Diets for Campers

Gain real-world experience as a Specialty Food Liaison at either Camp Harlam or Camp Ramah in the Pocono Mountains of Pennsylvania this summer.  These two residential summer camps have openings for a total of three nutrition graduate students or highly-motivated junior or senior-level undergraduate nutrition majors.  Learn about a variety of diseases and health conditions that require special diets as you work with campers, parents, camp RDs, chefs and other camp staff from around the world. For more details about the job, review the Specialty Food Liasion Job Description HARLAM 2018-1a49siy  For information on the camps, visit the camp website or Facebook page.

New Supporting course option: The Future of Food

The Future of Food is a popular and exciting, new
introductory-level Natural AND Social Science course. It
emphasizes the challenges facing food systems in the
21st century, and issues of sustainability for agriculture,
as well as the challenges posed by food insecurity and
modern diets to human health and well-being. Topics
covered include introduction to the coupled-system
perspective, historical development of food systems,
socioeconomic aspects of the food system, interaction of
the food system with the Earth’s environment including
soil, water, biota and climate, and the future of the food
system considering changes such as in climate,
urbanization, and demography.

Course Instructor: Karl Zimmerer is professor in the
Geography Department and the Rural Sociology
program. He is an award-winning teacher who is
committed to issues of food, sustainability, and social
justice in rural and urban communities.

See the attached  The Future of Food Flyer for more details.

Summer Internship/Employment Opportunity at Bradford Woods

Bradford Woods is currently hiring summer staff for their nationally-acclaimed camps for children and adults with physical disabilities and chronic illnesses.  All staff members are trained to work with campers’ specific medical needs.  All positions provide a salary as well as room and board for the summer.  If you are interested in learning more, download this flyer: BW Summer Staff Recruitment Flyer-14z98yd or visit their website.


A new supporting course option: NUTR 297: Healthy Food for All: Bridging the Gap Between Policy and Poverty

Dr. Jennifer Savage-Williams is offering a new course called Healthy Food for All:  Bridging the Gap between Policy and Poverty in Spring 2018.  It will meet a lower-level supporting course or elective for the Nutritional Sciences major.

The class meets on Tuesday/Thursday from 1:35 pm to 2:50 pm.  The enrollment for the first offering is limited.  Once the class is filled, we will not be able to add more seats.  If you are interested, make sure you sign up today!

I have provided a detailed description of the class below:

This course encompasses the study of eating behavior and how fundamentals of nutrition-policy (e.g., food assistance and targeted supplementary nutritional supplementation programs in relation to Dietary Guidelines for Americans, Dietary Reference Intakes) and economics of food production and food choice affects the overall health, nutrition, and well-being of communities within our society. While aspects of this are covered in a variety of disciplines (e.g., nutrition, food science, agriculture, economics, sociology, and others), these aren’t always integrated for students. The purpose of this course is to provide an interdisciplinary, systems perspective of how individuals make food choices within their communities, and how these choices impact health and wellness. Topics include an introduction to what we eat, why we eat, and the key roles of diet on health with focus on the links between food security and obesity.  The politics of food discusses portions of the Farm Bill and Child Nutrition Act with focus on the Women, Infants and Children Supplementary Food Program (WIC), the Special Nutrition Assistance Program (SNAP), and school lunch, and the influence these programs have on what is produced and consumed. The economics of food will focus on determinants of food choice and impact of food waste through hand-on experiential activities that will develop student food budgeting skills across income levels that provides perspective to eating healthy on a budget. Lastly, alternative food-system scenarios related to production and consumption, as well as social, economic, governance, health, and environmental dimensions will be discussed.


Teaching Assistants for Nutr 251

Happy Friday!

I am looking for 2 undergraduate TAs for  NUTR 251 for Spring 2018.  Serving as a teaching assistant is a good way to help students learn about nutrition and show your leadership skills. This is a hybrid sections that meets on Wednesdays from 8:00-8:50AM.

NUTR major or pre-major (sophomore through senior standing)

  • A- or higher in NUTR 251
  • B+ or higher in NUTR 358

You can earn 1 credit in NUTR 496 for serving as a TA

If you are interested and meet the above qualifications, please contact Dr. Ford (djw5083@psu.edu). In the email, please include a brief paragraph expressing why you are interested, any other commitments you have (e.g., other TA positions, work (include hours worked per week) or other extracurricular activities) as well as any questions you may have. Thank you!

New way to Schedule NUTR 456

Attention sophomores and juniors who are eligible to take NUTR 456 – Community Nutrition.

NUTR 456 is a required course in the Applied and Dietetics options.  It has a prerequisite of NUTR 251.  If you are currently a sophomore or junior, you may have considered scheduling NUTR 456 but had trouble finding this class on lionpath.  It is available each semester and currently has seats available for Spring 18.  For the first time however it is being offered through the Conferences and Institutes location.  It is still at University Park, but won’t show up with the other Nutrition courses.

There are two ways to locate the information on lionpath.

  1. Do a course search using “Conferences and Institutes” as the location and University Park as the campus. Enter NUTR as the subject and 456 as the Course Number.  Click on “Search”.
  2. Under academics, request your “academic requirements” report (if you are officially in the Nutrition major) or the “What If” report (if you are in premajor status). Scroll down on your report until you reach the section titled “prescribed courses”.  Nutr 456 is the last class on the list.  You will need to click on “view all” to make it visible.  You can then click on the blue hyper link for Community Nutrition.  Click on view class sections and select the appropriate semester.

You can also add it directly to your shopping cart in lionpath.  The class number for Spring 18 is 13203.  You can enter it on lionpath in the “add” section where you schedule your classes.  It meets Tuesday and Thursday 3:05-4:20 PM.  Then “enroll” in the course if it is appropriate.  The attached file shows screenshots that may be helpful.

Attention sophomores and juniors who are eligible to take NUTR 456-17mevb2

This course will continue to be offered through Conferences and Institutes, so look for it in this way in future semesters also.  If you have questions you may contact the Nutrition office at 814 863-0806 or your academic adviser.