Monthly Archives: January 2016

Service Learning Opportunity in South Africa

The following volunteer opportunity was recently sent to us. As with all outside programs, please research thoroughly before applying.  (This opportunity would not be sufficient for NUTR 495 credit for dietetics students.)

One Heart Source is currently accepting applications for our 2016 Service Learning Programs. We are offering 2 week Health Innovation programs in South Africa!

As an OHS Volunteer you will:

  • Gain international experience on the ground in global health initiatives.

  • Mentor students who strive to become healthcare professionals and cultivate lifelong relationships.

  • Immerse yourself in diversity through service and excursions.

  • Collaborate with groups of university students from around the world.

  • Develop leadership and entrepreneurial skills through the pursuit of social justice.

  • Enhance health care skills in real-world environments


Apply here for our Volunteer Programs: 2016 Application

Application Deadline: March 1, 2016

Learn more about our Health Program here.

Attention Spring Graduates – Reminder to declare your intent to graduate! Due Jan. 25th

If you are planning to graduate this SPRING (2016), it is time to sign into eLion and declare  your intent to graduate.  The intent to graduate period is open until  January 25, 2016.  This begins the process of reviewing your degree requirements for graduation and receiving approval from the college.  If you have any credits outside of Penn State that are needed to fulfill degree requirements, please have them transferred to Penn State now.  The admissions web site provides information on transferring credits from other schools to Penn State.

This is also a good time to check your degree audit on eLion and make sure it says near the top “all requirements are complete or in progress”.  If it does not yet say that, please check with your academic adviser to make sure you haven’t missed a class or need to have some course substitutions completed. Later in the semester you will receive information about the graduation ceremony and additional instructions from the College.   Congratulations!

Info Sessions for HM Summer Study Abroad in Lyon, France

Summer 2016 International Travel Opportunity 

French Culture & Cuisine (3 HM Elective Credits) 

Dates for Program:  May 12 – 24, 2016

Location:  Lyon, France (3rd Largest city in France)

What it includes:

  • 10 Day immersion in French culture and cuisine.
  • The Institut de Paul Bocuse is one of the premier schools in the world for learning French cuisine.
  • Wine Tastings
  • Cheese Tastings
  • Chocolate Factory Tour
  • Visits to Food Markets and Historical Sites
  • Free Travel Time with train access to Paris as well as surrounding European Countries.

If you want to improve your culinary skill sets or if you just want to gain insight into a new culture and meet some great friends along the way, this is the opportunity for you.

Informational Session:

Monday, January 25th at 6:00pm

Location 117 Mateer

If you are unable to attend, but interested please contact Mitch Lawson via email

Reminder: NDAS Alumni Brunch, February 28th!

The Nutrition and Dietetics Alumni Society (NDAS) will once again have their annual alumni brunch on Sunday, February 28 from 11:00 a.m.-1:00 p.m. in the Assembly Room of the Nittany Lion Inn.

Prior to the brunch, there will be a speed networking event for students (free of charge) in the Alumni Lounge from 10-11 a.m. All students are invited to attend both the speed networking event and the brunch.  There is a discounted rate of $10 to attend the brunch for up to 16 students. But, it is possible more discounted seats will be available. The full price to attend is $30. Students interested in attending the brunch should email Kristi Stoehr at

All of the information about the brunch and the speed networking event can be found on the NDAS website here:


Dear Students,

Central Pennsylvania Academy of Nutrition and Dietetics (CPAND) is now accepting applications for scholarships! A scholarship of $750 will be awarded to one student to use towards nutrition and dietetics related education expenses. You must be a CPAND member to apply. Students of a undergraduate DPD program can join CPAND for free if already an Academy member.

Click HERE for more details!


Application: Student-Scholarship-Application_2015-2016.

Deadline: March 1st, 2016 (accepted via mail or email)

Please contact Malorie Blake at with any additional questions.

Volunteers needed for Diabetes Summer Camp near Erie, PA

We are looking for 3-4 dietetic students, preferably in their junior or senior year, to volunteer at diabetes camp from Saturday, July 23rd through Saturday, July 30th , 2016.  Dr. Barclay’s Camp for Children with Diabetes has been in existence since 1977.  It is a medically supervised 1 week summer camp for children with diabetes, ages 8-16, and is located within Camp Fitch (an ACA accredited YMCA camp) in North Springfield, PA (about 30 minutes from Erie, PA).   It’s staffed with medical residents, physician assistants, dietitians and other volunteer health care professionals/students, under the medical direction of an endocrinologist.

Student volunteers would be working under the direction of 2 registered dietitians (one of whom is a certified diabetes educator).  For additional information, click on this link:  Student Volunteers Request Letter 2016

This is an excellent volunteer opportunity for student dietitians.  For more information, contact Darlene at  Interested candidates can go to the Camp Fitch website:  Students who respond to this letter will be asked to provide some additional information.


Darlene Przybyszewski, RD, LDN, CDE and Renee Slabic, RD


Scholarship and Fellowship offered by the Academy of Nutrition and Dietetics Foundation

If you are a student Academy Member, take a moment to see if you are eligible for the following awards and fellowships from the Academy of Nutrition and Dietetics.


The Academy Foundation offers scholarships ranging from $500 to $10,000.  For more information, visit:


The deadline to apply for the following awards and fellowships is February 1, 2016:

  • Frederick Green Memorial Internship in Nutrition Communications
  • Wimpfheimer Guggenheim Fund for International Exchange in Nutrition, Dietetics, and Management
  • First International Nutritionist/Dietitian (FIND) Fellowship for Study in the USA
  • Pittsburgh Dietetic Association Leadership Development Award

For more information or to download an application, please visit: . Questions may be directed to Amy Donatell at 800/877-1600, ext. 4767 or

Info Sessions for Study Abroad Opportunity in Lyon, France!

French Culture & Cuisine

(3 HM Elective Credits) 

Dates for Program:  May 18 – 29, 2017

Location:    Lyon, France (One of the Largest cities in France)

What it includes:

  • 10 Day immersion in French culture and cuisine.
  • The Institut de Paul Bocuse is one of the premier schools in the world for learning French cuisine.
  • Wine & CheeseTastings
  • Great Shopping
  • Premier Chocolate Factory Tour
  • Visits to Food Markets and Historical Sites
  • Free Travel Time with train access to Paris as well as surrounding European Countries.

If you want to improve your culinary skill sets or if you just want to gain insight into a new culture and meet some great friends along the way, this is the opportunity for you.

Informational Session:

Thursday, January 19th at 6:00PM

Location 117 Mateer

If you are unable to attend, but interested please contact

Mitch Lawson via email

 *There will also be representatives to discuss a 5-week program in Europe as well as other opportunities within Hospitality Management


Sylvia Rowe Fellowship/Paid Internship (DC area)–Applications Due Feb. 5th

The International Food Information Council (IFIC) in Washington, D.C. is now accepting applications for our Sylvia Rowe Fellowship. The goal of this award is to develop the recipient’s communication skills that he or she can and will apply to communicating nutrition and food safety information to the public in an academic setting, professional situation (either for-profit or nonprofit sector), or other public venue.

The recipient will be awarded an eight- to 12-week paid internship at the IFIC and Foundation offices in Washington, D.C. The internship needs to be completed by the end of the year in which it is awarded.Applications are due Friday, Feb. 5, 2016.

Applicants need to supply:

  • Transcripts  
  • Three (3) original letters of recommendation
  • Résumé
  • List of planned academic programs/courses
  • Letter of Intent
  • Explain how the internship willdevelop your communication skills to enhance public understanding of nutrition and food safety issues.
  • Completed Application Form.(download your 2016 application here)

Complete information on how to apply can be found here.

For application questions, please contact Kris Sollid, RD, IFIC’s director of nutrition communication at

Ashley Madura shares about her field experience last summer!

I completed my advanced field experience at Golden LivingCenters, a long-term care and short-term rehabilitation facility. I was located at Golden Living Walnut Creek in my hometown, Erie, Pennsylvania. My preceptor, the only registered dietitian for that facility, had only been there for about a year and a half. Previously to being hired by Golden Living, she held the same consulting job for 12 years, so being an in-patient dietitian was a new experience for her. When I began contacting my preceptor about a field experience, she was very open to it and helpful, despite being extremely busy. Contacting her became difficult at times because she is always in and out of her office, which I did not really know at the time, but being persistent really paid off! We agreed to have me come in three days a week for 8 hours, and I would spend the other two days and some weekend time working on projects and research on my own, since this arrangement was most conducive to both of our schedules. Every day that I was at the facility, I would arrive at 9:00am and get settled, and then my preceptor and I would attend about two hours of morning meetings with the executive director, director of nursing, and other members of the healthcare team. There, we would discuss the status of each resident, admissions and discharges, and any issues or problems for the day. Then my preceptor and I would return to her office and, for the first few weeks, I spent a lot of time watching her do patient assessments and trying to learn the language and format. I also had the opportunity to work with the facility’s dietary manager, who worked very closely with my preceptor.

When I started my field experience in the beginning of May, we had a few ideas outlined and I figured I would be doing some mock projects just for practice. However, I quickly found that my preceptor really wanted me to be working on real projects and solving actual problems for her. I also realized that I was expected to complete the projects by myself without much guidance or supervision from my preceptor, which I found very daunting at first. Several things that I did while at Golden Living included:

  • creating handouts on the common therapeutic diets for the nurses and Certified Nursing Assistants (CNAs) to reference
  • creating and implementing a new flow sheet for recording resident heights and weights
  • conducting sessions to educate the nurses and CNAs on the new flow sheet and how to properly take height and weight measurements
  • investigating the way resident intakes were being recorded

I also completed a food waste evaluation for the dietary manager in order to help him figure out where costs could potentially be cut. In addition to completing these larger projects, I accumulated daily and weekly tasks that became my own. I eventually began to complete resident assessments on my own, and also helped with Minimum Data Sets (MDS’s). On a weekly basis, I created a spreadsheet of all the residents’ on dietary supplements, and organized it to show how much of each supplement or fortified food was ordered. I would then send this to the dietary manager for him to tell the kitchen staff what to prepare. Another task that I completed weekly was to gather information and prepare for what they called WWFRI meetings. Several times, I presented the information at these meetings by myself. I learned how to do monthly weight reports, and did them on my own for the last two months of my field experience. At about 200 hours into my field experience, I had all of these tasks to keep me busy and often worked on my own for a good part of the day. The independence was very empowering!

My favorite part of my field experience was getting to know my preceptor and working with her. I was very lucky to have someone that I connected with on both a professional and a personal level. Being able to interact comfortably with her made my experience a very positive one, and she came to trust me with a lot of her work. However, this also meant that I was given a lot of responsibility, and became obligated to meet and exceed my preceptor’s expectations. At times, I did feel quite stressed, especially with limited time to work on projects outside of my field experience due to my part time job (and trying to spend some time enjoying the summer weather.) In the end, I had a really great sense of accomplishment and I learned far more than I thought I would. A big surprise for me came about halfway through my field experience, when I was given my own computer access. This allowed me to do virtually everything that my preceptor could do. Learning to use the software on my own and writing ADIME notes on residents was something that I was proud of because I felt that this was one of the more difficult tasks.

Overall, I would say that I had a very positive experience. Since there was not a lot of structure, this particular type of field experience would definitely be beneficial to students who are self-driven and able to quickly adapt to different situations.