sda eatatorial, issue no. 1
DESCRIPTION
SDA Eatatorial, CSULA, Winter-Spring 2013, Volume 1, Issue No. 1TRANSCRIPT
CSULA / WINTER-SPRING 2013 / VOLUME 1, ISSUE NO. 1
SDA EATATORIAL
1
Want to learn about ways you can
get involved with the SDA?
Visit our website:
www.csulasda.com
California Proposition 37:
What Lies Ahead
by Lauren Cornell• • •
ACCORDING TO THE CALIFORNIA SECRETARY OF STATE’S STATEMENT OF VOTE, CALIFORNIANS VOTED 51.4% TO 48.6% TO NARROWLY DEFEAT PROPOSITION 37 IN THE NOVEMBER 6, 2012 PRESIDENTIAL ELECTION1.
The initiative, titled The California Right to Know Genetically Engineered Food Act, would have amended the California Constitution’s Health and Safety Code, requiring the proper labeling of foods for sale – processed or raw – that contain plants or animals that have been genetically modified in definitive ways1. The decision to include this legislature on the 2012 electoral ballot created quite a stir in the country’s agricultural world as well as among consumers concerned with the health and grocery cost
implications of the potential GMO labels (GMO stands for “genetically modified organisms” or just “genetically modified”). In an effort to better understand this initiative, the concern surrounding genetically engineered foods and what the future might hold, let us take a comprehensive look at California Proposition 37.
The Naysayers
Those opposed to Prop 37 and the mandatory labeling of genetically engineered food
products called the measure misleading, arguing that it implied that all foods containing GMO ingredients are detrimental to human health, which they believe to be vastly untrue. Major players in the packaged foods industry
This year, the SDA celebrated Food Day for two weeks with a series of events that led up to our celebration on campus on October 24th. It was a huge success thanks to all of the wonderful SDA members who took part!
It was a day that was meant to promote “eating real” and bring awareness to the current fight for healthy, affordable, and sustainable food. Check out p. 9 to see pictures from our event!
Editors:
Nancy Sidnam
Carmen Cortez
Assistant Editor:
Kathryn Strickland
Continued on p. 4
With the end of another year and the dawning of what many are calling a new era, I can say with certainty that change is inevitable. In the words of John F. Kennedy, “Progress is a nice word, but change is its motivator.” This year, the Student Dietetic Association has proven this to be true in many ways. From the new stylish website and t-shirts to Food Day’s two-week celebration, the lecture series, the fall film screenings, and Farm Box’s new and improved face lift, to the opportunities of serving on the executive board in several new positions, the SDA’s goal of changing and “moving forward” seems to be ever embedded in my thoughts and demonstrated in our actions as an organization.
The rest of the school year will prove to be no different. A film festival will be making its way to CSULA, sponsored by the SDA and FST, to present the film “American Meat” and will feature a discussion with the film’s director. A bake sale in February to benefit Share Our Strength’s No Kid Hungry campaign and our National Nutrition Month celebration in March are just a couple more of the great events that we have to look forward to. Additionally, SDA will continue our efforts in advocating for healthy vending machines and a farmers market on campus. More opportunities are being pursued for our members, among them SDA’s Dietetic Student
Community Scholarship Award, the possibility of a nutrition-abroad program, and, of course, our new bi-yearly “Eatatorial.” Change is a motivator of progress, and I would like to think that the conductor of that change
is SDA’s members. This past fall, we were the most active organization on campus, and that is definitely something that could not have been done without all of you- our dedicated, selfless, generous members. The culmination of all of your efforts has led to many outstanding programs and achievements.
The rest of this year is filled with MNT, DI applications, graduations, internships, and other events that will prove to be life-changing for many. My biggest hope is that you will all find solace, strength, and camaraderie through the SDA, as we are all here to help each other on this journey.
It is my great honor and pleasure to serve such a dedicated group of individuals, and I hope you will all continue making SDA the largest and most active organization that is spreading nutrition and wellness knowledge on campus. With that said, I look forward to working with all of you to continue making SDA even better. “Coming together is a beginning, keeping together is progress, but working together is success.”– Henry Ford.
Cheers to a happy, healthy, and prosperous new year!Doris Delgado
President CSULA SDA 2012-2013
“Let food be thy medicine and medicine be thy food.”
A letter from the SDA PresidentINSIDE THIS
ISSUE:
p. 1 California Proposition 37: What Lies Ahead
p. 7 Nutrigenomics: A Crystal Ball into the Future & Past
p. 9 Food Day pictures
p. 10 Internship Info Session with DPD Director Lewina Luk
p. 11 Featured Professor: Dr. Hillstrom
p. 13 From Michael Phelps to the average joe: just how much protein do you really need?
p. 15 Pumpkin, Carrot and Apple Soup recipe
p. 16 Tea Time
p. 17 Q&A with Mandy Tin, CDP Student
p. 18 Farm Box info
p. 19 The Paleo Diet: Just a fad or here to stay?
p. 19 Film Review: Forks Over Knives
2
UPCOMING SDA
EVENTS
Farm Box #1
1/29SDA meeting
1/30”American Meat”
Film Screening
1/31LA Color Run
2/02Great American
Bake Sale
2/14Public Policy Education
Day in Sacramento
2/25National Nutrition Month celebration
3/06
VOLUNTEERS
3
NEEDED!
Hello SDA members!
We have a number of great events coming up this winter quarter and we need your help. Even if you can only spare an hour of your time between classes, every little bit will make a difference. To get involved, please reach out to the email addresses below for more information!
The screening of “American Meat” is going to be a huge event
here on campus and we need all hands on deck to ensure that the day runs smoothly. Help will be needed starting at 8am with the set-up until the event ends around 1pm and everything is cleaned up. Email: [email protected]
SDA’s Great American Bake Sale to benefit Share Our Strength’s
No Kid Hungry campaign will be selling lots of yummy Valentine’s Day treats and needs members to contribute baked goods and run the booth. Email: [email protected]
Our National Nutrition Month team is looking for volunteers now to create booths and seek out donations from the community, and volunteers will also be needed on the day of the event to help with the booths, activities, and set-up and clean-up. Email: [email protected]
such as Coca-Cola, Monsanto, Kellogg, Kraft, General Mills, and PepsiCo collectively outspent advocates by more than $35 million in funding for the anti-Prop 37 campaign, No on Prop 37: Coalition Against the Deceptive Food Scheme (https://www.noprop37.com/)3. The powerful monetary efforts of opposing corporations are speculated to be the reason for the initiative’s demise, with media describing the anti-Prop 37 campaign as a “money-induced cloud of doubt” that swayed even well-informed supporters of the measure to rethink their decision on GMO food labeling4. ‘No’ voters cited four major points in their argument against the proposed California law: heightened grocery costs, contradiction to scientific evidence supporting the safety of GMO foods, nonsensical exemptions to the labeling law, and new opportunities for shakedown lawsuits as a means to make lawyers’ salaries and taxpayer costs. Anti-Prop 37 campaigns advertised hikes in grocery costs estimated at several hundred dollars annually per household as a result of expenses endured by food manufacturers to properly label their products or replace existing ingredients with more expensive ones under the new regulation. Those urging the ‘no’ vote also claimed that Prop 37 created a scary misconception of GM foods which was contrary to scientific proof that genetically engineered foods are safe (according to studies supported by the US Food and Drug Administration, the American Medical Association, and other trusted organizations). The final account against California Proposition 37 speculated a monetary gain for lawyers preying on a new category of frivolous
lawsuits against farmers, grocers, and food manufacturers who would have to pay significant legal costs to defend themselves. The No on Prop 37 coalition claimed that it was lawyers such as those with the aforementioned hidden agenda who wrote the California Proposition 37 legislation.
Those that said ‘Aye’
Californians in support of the Prop 37 initiative argued that, whether or not they choose to purchase and consume foods containing GMOs, the public has the right to know what the foods available to them for purchase contain. Prop 37 proponents’ major arguing points were that GMO food safety is of concern and that corporate motivation in agriculture cannot be trusted. Proponents of the measure also contradicted No on Prop 37’s claims, explaining that the new law would not affect food costs, would not introduce new bureaucracy (the proposition is self-enforced), did not contain loopholes but rather exemptions for commonsensical considerations such as restaurant service, and was created and backed by consumers. Prominent organizations involved in food safety and health, such as the California Nurses Association, The Center for Food Safety, several organic farming organizations, and the American Public Health Association, among others, as well as public consumer organizations (Organic Consumers Association and Public Citizen et al.), banned together to create and fund the California Right To Know campaign (http://www.carighttoknow.org) in support of Proposition 37. California Right To Know reminded the public that food manufacturers
are constantly changing labels for marketing purposes and other voluntary reasons at no cost increase to the public. Interestingly, advocates of Prop 37 also pointed out that the consulting firm responsible for providing estimates to soda companies to support their fight against recycling laws in the past is the same firm responsible for economic analyses conducted in support of the No on Prop 37 campaign6. The high-cost claim is further negated by the evidence that, while Europe’s implementation of GMO food labeling was also doubted with predictions of significant grocery cost hikes, the laws were adhered to with no price increase or disruption in trade whatsoever6. In refute of the claim that the legislative measure would create new lawsuit opportunities as a means for financial gain to attorneys, California Right To Know explained that the legislation is written in a clear manner that, instead, eliminates legal uncertainty and enforces itself. The ‘yes on 37’ coalition also prided itself on being comprised of individual consumers, mothers, farmers, nurses and organizations involved in food safety, public health, and consumer rights advocacy, as opposed to major chemical companies and food manufacturing corporations who have the financial ability to strong-arm the public.
Will Proposition 37 Resurface on the California Ballot?
Based on the overwhelming 21% of voters who admittedly voted against Prop 37 this past November and have since changed their decision to strongly support law-mandated GMO labeling, researchers are certain that this measure will resurface on future California ballots in some form or another4.
Prop 37, continued from p. 1
4 Continued on p. 5
Your ‘Right to Know’ What You’re Voting For
While the 2012 polls have been closed for months, the decision of whether or not genetically engineered foods should incur mandatory labeling in the state of California has clearly not yet been reached. In preparation for the opportunity to vote on this type of legislation again, it is our duty – as California voters, as consumers, as persons responsible for our own health as well as that of our families, and as citizens of the United States of America – to make ourselves informed on all aspects of the subject of genetically modified foods. This issue is no longer an idea of the future that can be pushed aside for later consideration. In fact, genetically modified foods is now a handled topic that other countries are well ahead of the U.S. in addressing. In order to properly advance, we must inform ourselves on the direct implications and ramifications of a law that would require the proper labeling of genetically modified foods, seeking sources that provide factual information rather than media-inflated biased perspectives. Below are links to sources of information on the legislation itself to begin your research with, including the amendment as it was written to be included in the California Constitution and election results from the November 2012 California polls:
CA Secretary of State Text of Proposed Law (PDF)(click on "Text of Proposed Law" PDF file in column on left)
CA Secretary of State Proposition 37 Official Voter Guide
CA Statement of Vote- Complete Results for the November 6, 2012 Election
Ask Yourself This…
As you read the above information to further educate yourself and develop your own opinion on the topic of GMO food labeling post-2012 election, contemplate the following questions regarding the issue:
• Was the multi-million dollar campaign opposing Prop 37 simply the packaged food industry exercising their fiscal power over the public’s opinion, or did the messages in their advertising efforts themselves delve deep enough into the minds of voters to honestly sway their decision? • Should a measure similar to California Proposition 37 reach future ballots, will the same corporations who shelled out several millions of dollars in 2012 to support their opposition be inclined to allocate similar funds towards these efforts again? And if so, will this strategy be as effective?• How would your grocery shopping habits change if all genetically engineered foods were labeled as so, if at all?• Are you confident in your knowledge of what genetically modified ingredients are and how they may or may not be detrimental to you and your family’s health? • Are there foods and ingredients that contain GMO ingredients that may actually be a healthier alternative to non-GMO foods of the same kind? And if so, what are they?• What sparked the science behind genetically engineering plants and animals as food ingredients in the first place?
It is likely that we will be faced with the vote on GMO-labeling again very soon, the difference and hope this time being that we as a state will approach the polls with more knowledge behind our decision on this particular issue. As Californians, we set the trends for our nation’s agricultural and environmental laws, so it is important that our votes are cast in confidence, no matter what side we support.
References
1. California Secretary of State Official Voter Information Guide. (2012). Text of Proposed Law [PDF document]. Retrieved from
http://voterguide.sos.ca.gov/propositions/37/2. Baker, M. (2012). Companies set to fight food-label plan. Nature News, 488 (7412). Retrieved from http://www.nature.com/news/companies-set-to-fight-food-label-plan-1.112403. Sachdev, M. (2012). Food Labeling Issue Tops State Ballot Questions. Science, 338 (1606), 464.4. Post-Prop. 37 Poll Shows Strong Public Support for Future GE Food Labeling (2013, Jan. 9). Press Release. http://www.centerforfoodsafety.org/2013/01/09/post-prop-37-poll-shows-strong-public-support-for-future-ge-food-labeling/5. Holt, Steve (2013, Jan. 10). GMO Labeling: The Vote Californians Wish They Could Take Back. Retrieved from http://www.takepart.com/article/2013/01/10/if-prop-37-vote-were-held-again-today-it-could-pass-huge-margin.6. Malkan, S. (2012, Aug. 31). Statement about Bogus Economic Analysis of GMO Labeling Costs – Yes on Prop 37. Press Release. http://www.carighttoknow.org/cost_statement
Prop 37, continued from p. 4
5
“AMERICAN MEAT” FILM SCREENING
Date: January 31, 2013Time: 10:00amLocation: U-SU building
Los Angeles, CA- The SDA and FST will be taking part in the “American Meat” film festival celebrating the upcoming release of this documentary film. CSULA is the only Cal State in the area who will be participating, along with Stanford, UC Berkeley, UC Davis, Pepperdine, and other schools along the west coast.
Come join the SDA, FST, and members of the public as we watch the film, which takes a look at the meat industry from a farmer’s perspective. The screening will be followed by a discussion and Q&A session with several panelists, including the film’s director, Graham Meriwether, and CSULA’s very own Dr. Mangalassary.
Hope to see you there!
For more information and to RSVP, please visit the SDA’s website:
www.csulasda.com
PRESS RELEASE
10:00am to 10:30am Beverages and hors d’oeuvre10:45am to 12:20pm Movie12:20pm to 12:50pm Panel and discussion 12:50pm to 1:00pm Q&A
6
by Doris Delgado• • •
“I MUST NOW WAIT FOR THE
SILENCE TO ENGULF ME AND TAKE ME TO THE PLACE WHERE
THERE IS NO MEMORY LEFT AND
THERE REMAINS NO REFLEXIVE
WILL TO LIVE. IT IS LONELY HERE
WAITING FOR MEMORY TO STOP AND I AM AFRAID AND TIRED.
HUG ME, JOYCE, AND THEN LET
ME SLEEP” (Debaggio, 2003, p. 207).
This is what it feels like to be engulfed with neuronal tangles “eating one alive”, as described by a patient named Tom Debaggio in this excerpt taken from his personal account and novel, Losing My Mind.
Genes Genes are the very thing that
make us who we are and make us look, walk, think, or inherit such devastating diseases such as Alzheimer’s. There are approximately 25,000 genes that code for our existence as a species, yet it only takes three genes to be affected in order for an individual to become one of the 5.4 million Americans diagnosed with Alzheimer’s today (Alzheimer’s.org, ND).
Manipulating diseaseWhat if we could manipulate
our genes in stopping the development of this disease by simply changing what we eat? New studies show how we can use and unite the power of nutrition with the knowledge of biology or genes to do just that with Nutrigenomics, the emerging field of nutritional
genetics. Nutrigenomics is a field that looks into the past in the crystal ball that is our gene pool, in order to look at what diseases we may be susceptible to in the future. This advance may lead to a diet tailored to specific genes that may help bypass or decrease the chances of illness, and thus Alzheimer’s.
Mechanisms of diseasePathophysiology of Alzheimer’s
disease (AD) has been repeatedly found by researchers to be largely due to the presence of neurofibrillary tangles, plaques, neuronal loss, and amyloid angiopathy (Mutch, 2005). The mode by which brain function and health is lost is largely agreed to be due to three main mechanisms of action: extracellular beta plaques and their aggregation around neuron axons, intracellular tangles, and neuronal degradation (Lim, 2005).
These manifestations can be brought on by genetic mutations involving chromosomes 21, 14, and 1. In spite of this evidence, genetics are not the only culprit of the disease. In fact, genetics have been found to only make up 0.1% of all cases, which are called familial Alzheimer’s. Most cases of AD are said to be sporadic and the reasons for onset are unknown.
However, many factors play a role in increasing the prevalence of AD. Some risk factors have been found to be correlated with:
- A smaller head size- Age- Head trauma history- Intelligence level- Gender - Environment
- Behavioral habits shown by scientists to increase or decrease onset
Researchers have also found a link between cardiovascular health and brain health. This only solidifies the notion of us “being what we eat”. Cardiovascular risk factors, such as diabetes, hypertension, hypercholesterolaemia, and smoking all have been shown to increase the risk of AD (Cacabelos, 2007).
Thus, it should come as no surprise that cholesterol also plays a role in increasing the risk of being diagnosed with Alzheimer’s.
Nutrigenomics
But how does nutrition play a role in warding off Alzheimer’s?
Research has shown that a Mediterranean diet can not only help reduce the risk of type II diabetes, hypertension, and heart disease, but it has also been shown to help prevent or significantly decrease the onset of AD or dementia. This was found to be correlated with the amount of high polyunsaturated fatty acids (PUFA) and omega-3 fatty acids in the Mediterranean diet from fish and olive oil. The benefits were found to be more specifically related to DHA (Lim, 2005).
DHA DHA, or docosahexaenoic acid, is
the longest unsaturated fatty acid present in high quantities in nutritional sources such as fish and algae (Lim, 2005). A deficiency in DHA has been found to cause neurological neuropathy, impaired vision, and psychological impairment (Cacabelos, 2007). This may be due
Nutrigenomics: A Crystal Ball into the Future & PastA closer look at manipulating our genes to decrease our chances of Alzheimer’s
Continued on p. 87
to it being a fatty acid essential to the cerebral cortex, as well as important for many components of the brain. Low levels of DHA causes apostasies, which occurs by lowering the levels of phospholipid phosphatidylserine (PS) that can cause a decrease in the regulatory factor controlling cell death (Gu, 2010). Therefore, a diet higher in DHA can prove to be a nutritional intervention or preventive measure against the onset of Dementia or Alzheimer’s.
LifestyleExercise and diet for weight loss
was also found to contribute to neurological brain health (CBS, 2009). One research study followed a group of roughly 1500 persons between 21 and 51 years of age. The study found that those patients with a BMI of 30 and over from the beginning of the study to the end all developed Alzheimer’s (CBS, 2009).
As a result, it is imperative to remember the role that lifestyle habits and environment play on genes and diseases. Maintaining a healthy weight, normal BMI, low cholesterol, low triglycerides, and normal fasting blood sugar will lower the risk factor of developing cardiovascular disease, diabetes, hypertension, obesity, and of course Alzheimer’s.
The Crystal BallHippocrates, the sole person
considered today to be the father of medicine, famously stated, “let thy medicine be thy food and thy food be thy medicine.” Somewhere between the birth of medicine and today’s pharmaceutical pill-driven version of medicine, many clinicians have lost sight of the founding father’s (Hippocrates’) message.
The future of health care lies in its ability to take a step back and look into the past in order to see the future and remember the vital role nutrition plays in wellness.
The future of nutrigenomics is one that is in its infancy to greatness. The ability to manipulate the human genome through the continued implementation and advances in nutrigenomics will eventually lead to individualized treatments specific to a person’s disease and more importantly their genes. It is through this understanding of how vital nutrients affect the biology of our beings that we will begin to truly unlock the key to health. It will also allow us to focus on the prevention of such devastating diseases such as Alzheimer’s disease, which rob one’s identity through the acquisition of one’s memories.
References Cacabelos,R. (2007). Application of Nutrigenomics to Alzheimer’s. Neuropsychiat Dis Treat., 3, pp. 303-333. Accessed web. February 16, 2012
CBS News. (2009). The anti-Alzheimer’s diet. (5th paragraph). Accessed February 20, 2012. http://www.cbsnews.com/2100-204_162-630531.html
Cummings, J. (2004). Alzheimer’s disease. N Eng J Med. 351: 56-57.Accessed web. February 17, 2012
Debaggio, T. (2003). Losing My Mind. New York, NY: The Free Press. Accessed Print. February 23, 2012.
Gu Y. et. al. (2010) Food combination and Alzheimer’s disease risk: a protective diet. Arch Neurol. 67(6):699-706.Accessed web. February 19, 2012. Ebesco Host. Lim, G. et al (2005). "A Diet Enriched with the Omega-3 Fatty Acid Docosahexaenoic Acid Reduces Amyloid Burden in an Aged Alzheimer Mouse Model". The Journal of Neuroscience. Accessed web. February 19, 2012.
Mutch, D.M. (2005).Nutrigenomics and nutrigentics: the emerging faces of nutrition. FASEB Journal vol. 19 no. 12 1602-1616. Accessed web. February 19, 2012 http://www.fasebj.org/content/19/12/1602.full.pdf+html
Figure 1. Nutrigenetics/nutrigenomics health
diagram (Mutch, 2005)
Nutrigenomics, continued from p. 7
8
Food Day 2012 at CSULA
9
by Maria Rodriguez• • •
FALL QUARTER MAY BE OVER,
BUT STRESS IS STILL LOOMING. NOW IS THE TIME OF YEAR
WHEN MANY OF US MUST
BEGIN THE OVERWHELMING YET
ESSENTIAL TASK OF FINDING AN
INTERNSHIP. If you are a student in the Didactic Program in Dietetics (DPD) graduating in 2013, then odds are you are in the midst of searching for internships, volunteering like crazy, and gathering those letters of recommendation. Recently, our DPD Director, Lewina Luk, held a DPD information session. For the duration of one hour, she covered the application process, important deadlines, and the qualifications directors look for when selecting interns. For those following a DPD track, you will most likely participate in an internship computer matching program. What exactly is computer matching? It is an online internship application process in which applicants rank the internships they have applied to based on preference. Each site also ranks the applicants they receive. If a high ranking is mutual between you and one of your sites of interest, then do a happy dance, as you are likely to be matched! You can apply to as few as one internship program or as many as your pocketbook allows. It is important to consider that applying can be expensive. Fees for the first application are $40, while each subsequent application is $20. However, be sure to factor in official transcript costs and any other
additional fees specific to the program you are applying to. Keep in mind that you will only get one match regardless of whether more than one program matches you highly. Computer matchings take place twice a year, in April and November. However, April offers a larger pool of internship programs, as well as more local Dietetic Internship (DI)
programs. When participating in computer matching, it is important to understand that there is a possibility that you will not be matched with a program if none of your choices rank you. If this happens, don’t worry! Some programs still have openings left after the initial matching process, and you can contact them if you wish to
be considered for a spot. There is also the option of applying to programs again in September, or reapplying the following year. The application process itself is a two-step procedure. First is the actual application to each DI program through DICAS (Dietetic Internship Centralized Application System). Second is the ranking process when you rank your applications based on your preferences. It is important to take your time ranking possible programs and to consider how well each program fits with your goals and interests. DICAS is available now for April matching. Start filling in the application early to become familiar with requirements and fees. An added plus is that application payments are not required until you press the submit button. Remember to also fill out an Intent to Complete form, which lists the courses you plan to complete before the commencement of the internship. If you are a graduate student, you must also include your undergraduate degree major, the university where you earned it, and the month and year when you completed your undergraduate degree. Furthermore, a personal statement is required for the DICAS application. A personal statement will give you the opportunity to shine and give your reasons for why you should be selected for their program. Remember that it is very important to tailor your personal statement to each DI program you apply to. This will show you have a real interest in their program, instead of submitting a generic
Internship Info Session with DPD Director Lewina Luk
DATES TO KNOW
Deadline for April match:
February 15
Reordering list:
March 12-26
Notification day:
April 76pm (CT)
Appointment day:
April 9
Contact programs with openings:
April 10
Deadline for November match:
September 25
Continued on p. 1110
statement that sounds impersonal. Make sure to include your professional goals, your strengths and weaknesses, and any relevant experiences that make you memorable and stand out. Landing that dietetic internship can certainly be a stressful process. However, starting your search early and narrowing down your career interests can really boost your chances of getting matched to the perfect internship. Remember to plan early, be thorough with applications, and give those writing your recommendation letters sufficient time and information to write good letters for you. After applications are sent, all you can do is sit back, relax, and be confident that you have done your best.
What are programs looking for?
• High GPA
• Strong letters of recommendation
• Relevant work/volunteer experience
• Professional potential
• Ability to follow directions in application process
For more information, visit these links:
Dietetic internship information from AND
Computer matching information from AND
DICAS website
Featured Professor: Dr. Hillstromby Julie Tang
• • •
A traveler at heart, a mother of three, and a woman who is passionate about what she does -- this issue of the SDA newsletter features CSULA professor Dr. Mandy Hillstrom. It is many of our dreams to pursue our
passions and to do what we love in our career endeavors, and this is exactly what Dr. Hillstrom has done and continues to do today. I was fortunate to have the privilege of interviewing her to learn more about her and her career in nutrition as she journeys along a fulfilling path that is both intellectual and enlightening. Most of us know Dr. Hillstrom as one of the nutrition professors at CSULA, but outside of the classroom she is also a researcher and an active leader in the community. Her focus lies in the area of community nutrition, where she enjoys working with community members and researching environmental factors that impact food choices. Dr. Hillstrom has always had an interest in the field of health that was reinforced early on, thanks in part to her mother, who is a nurse. This interest
led her to the University of California, Santa Barbara, where she received her Bachelor of Science Degree in Biopsychology. She then went on to the University of North Carolina at Chapel Hill where she received her Master's Degree in Public Health with an emphasis in Nutrition. Her program at Chapel Hill was a combined Master of Public Health (MPH) and Coordinated Dietetics Program (CDP) that allowed her to integrate coursework with a dietetic internship. She then received her Doctorate in Education with an emphasis in Educational Psychology from the University of Southern California.
Internship Info, continued from p. 10
11
Since becoming a dietitian, Dr. Hillstrom has held various roles in the field of nutrition, including clinical dietitian/supervisor, catering manager, assistant director for a non-profit organization, and nutrition research manager. Currently, she works as a professor at CSULA, an academic advisor, and a research coordinator; in addition, she is also our very own SDA advisor. With such a well-rounded educational and career background, it should be no surprise that Dr. Hillstrom has had many career accomplishments. However, when asked what her one major career accomplishment was, she said that even though she enjoys working with individual clients, working with communities is the most rewarding for her. In one of her previous community projects, she worked with an East Los Angeles community where she not only had the opportunity to share her knowledge about nutrition with the community members, but she also learned a lot from them. By working closely with and reaching out to them on a more personal level, she helped the members of this community address some of their obstacles, such as food accessibility and food choices. She emphasized that the flow of knowledge between herself and the community members was truly gratifying. Her interest in environmental factors that impact food choices stems from her passion to not only help individuals, but to also help as many people as possible at once. For anyone wearing multiple hats, taking time for some hobbies is essential; and for Dr. Hillstrom, she has several that allow her to “kick back and relax.” One of her hobbies is reading, and, because nutrition is a constantly evolving science, she keeps current on the changing science and trends in the field. She does this by subscribing to various magazines and journals such as Center for Science in the Public Interest (CSPI) and Today's Dietitians and also by watching documentaries and attending conventions. With a love for traveling, she has traveled to more than 30 countries, but she notes that with three young children at the moment, traveling is on a temporary halt...of course, unless weekend visits to local parks count. As we pursue our education and work towards our career goals, Dr. Hillstrom says to all of us, "Don't panic, be prepared, get educated". Her advice for us is simple- remember to breathe. If things do not work out, do not stop there. Remember to be proactive and keep looking for other opportunities. She also encourages us to become future mentors for the next generation because we have mentors helping us now with both our educational goals and career pursuits, and, without them, we would probably not be where we are today.
STEP OUT: WALK TO STOP
DIABETESOn October 27th,
members of the SDA gathered in Griffith Park to
take part in the Los Angeles Step Out Walk to
benefit the American Diabetes Association. Over $1,800 was raised by SDA members in the fight to
stop diabetes!
12
From Michael Phelps to the
average Joe: just how much
protein do you need?
by Kim Denkhaus• • •
MOST FITNESS ENTHUSIASTS ARE AWARE OF THE IDEA THAT PROTEIN IS OF THE UTMOST IMPORTANCE FOR MUSCULAR REPAIR. IN FACT, PROTEIN IS ESSENTIAL FOR THE GROWTH AND REPAIR OF EVERY CELL IN THE HUMAN BODY.
Protein aids in the production of hormones, red and white blood cells, immune-fighting antibodies, and provides the nine essential amino acids that the body cannot synthesize on its own. Protein is imperative for our overall health and well-being, and this often raises the question: just how much protein do we need to take in on a daily basis?
If only there was a simple answer. As is the case with most things in life, the art of nutritional needs is highly individualized and dependent upon many factors, including the type of physical fitness activity performed on a daily basis. Obviously, someone performing high intensity Olympic-level training, such as Michael Phelps, will have different dietary needs than someone performing light to moderate t r a i n i n g . Wh i l e t he p ro te i n requirements of athletes are highly varied, most researchers agree that endurance athletes need more protein to support their caloric expenditures than non-athletes.
The current protein maintenance requirement for adults is based on the nitrogen balance technique, which measures the difference between nitrogen intake and nitrogen loss. Protein, unlike carbohydrates and fat, contains the element nitrogen. When amino acids from proteins are broken down in the body, nitrogen is excreted in the urine, mainly as urea. Maintenance requirements account for the major proportion of dietary protein needs, causing the protein in the
body to be in a state of constant flux. When older proteins in the body are broken down they must be replaced, and this is what scientists call “protein turnover.” Maintaining a balance between protein synthesis and protein breakdown is crucial, and dietary guidelines have been created to help steer us in the direction of healthy limits. On the following page is a simple calculation ba sed on recommenda t ion s provided by the Academy of Nutrition and Dietetics to help you discover your own dietary protein needs.
A key factor to consider when revving up for a workout is protein quality (i.e. food sources containing complete amino acid composition), a s t h i s i s a n i n s t r u m e n t a l component in digestibility and absorption. Aim to eat a wide variety of protein sources, and, if your budget allows, try to eat high quality absorbable protein sources. The food sources that contain the highest amount of absorbable protein (listed in highest to lowest percentage of digestibility) are egg, milk, cheese, fish, meat, peanut
WINTER PRODUCE: WHAT’S IN SEASON?
While wintertime is generally associated with cold weather, pretty white snow, and cozy nights by the fireplace, here in Southern California our winter experience is a little bit sunnier and warmer. But that doesn’t mean we can’t enjoy the freshness of the season! Buying seasonally means you’re likely to get the best flavors at the best prices, and it’s also a great way to support your local farmers. Now’s the time to enjoy winter squash, root vegetables, leafy greens, citrus fruits, and so much more. Local farmers markets are a great place to find everything that’s in season. Stock up on your favorites and use them to cook warm, hearty dishes that will keep your insides warm on those “cold” winter days! Be sure to check out p. 15 for a delicious winter soup recipe!
Kale
Brussels sprouts Pomegranates Butternut squash Oranges Clementines Turnips
Bok ChoyKumquatsBeets
HorseradishKiwi
Cauliflower
Continued on p. 14
13
butter, peas, soy, rice, wheat, corn, oatmeal, and millet.
Protein is also the most satiating of all the macronutrients, giving the body a feeling of fullness. Another benefit of protein is that it triggers a hormonal release of glucagon, which stimulates the breakdown of fat for energy. Protein can help cut cravings, speed up your metabolism, and help you stay energized all day
long. Strive to eat protein and c a r b o hy d r a t e c o m b i n a t i o n s throughout the day to maintain balanced blood sugar levels; this will also help curb any sweet-tooth cravings! Remember, a serving size of protein is about the size of a deck of cards or the size of your palm.
So, is it true that we just urinate out excess protein? Yes! Usually we end up with pricey pee if we exceed our protein limit.
However, our bodies can only regulate excess protein to a point, and caution should be used when protein intake is extremely high; it is recommended to avoid protein intake greater than 250 g/day or more than 40% of your dietary intake. Excessive protein intake has
been linked to liver damage and kidney failure; however, the research, thus far, is inconclusive.
Caution should also be used with amino acid or protein supplements a n d a d d i t i v e s t h a t c o n t a i n aspartame. If a supplement promises overzealous claims and speedy results, it is probably too good to be true! The supplement industry is not regulated, and the FDA will only
recall a product after it has been released to market and has been proven unsafe. It seems that the risk i s n o t w o r t h t h e r e w a r d . Supplements and protein powders can supply amino acids to the body, but nature’s protein sources supply all of these amino acids and more. Living a healthy lifestyle takes dedication, commitment, and hard work. Instead of spending your hard-e a r n e d m o n e y o n p r o t e i n supplements or branched-chain amino acids, try spending it on whole, protein-rich foods.
Protein is indeed important when you are physically active, but don’t forget the importance of eating a well-balanced diet that also includes carbohydrates and fats. The way
protein is used in the body is extremely dependent on these other dietary energy sources. According to the USDA, adults should aim to consume 45 to 65 percent of daily calories from carbohydrates, 10 to 35 percent from protein, and 20 to 35 percent from fats. It is important to keep a dietary intake of protein, carbohydrates, fats, vitamins, and minerals in balance with one’s bodily
needs. This facilitates an efficiently run metabolism and prevents over-stressing the liver and kidneys.
What you eat will affect your overall performance during a workout. Eating right can ultimately help you train even harder and allow you to recover a little quicker. Along with carbohydrates, fluids, and electrolytes, protein is an important part of recovery. This is particularly important if you participate in high-intensity fitness training, such as resistance work or interval sessions, that damage muscle tissue. Remember that what you eat is just one part of the equation. Finding a balance between physical activity and appropriate caloric intake is the key to success!
Protein, continued from p. 13
Average protein intake for a healthy adult:
Grams of protein needed = Total Body Weight (lb) x 0.4 g/lb
For light to moderate training:
Grams of protein needed = Total Body Weight (lb) x 0.55 to 0.8 g/lb
For heavy training and high intensity:
Grams of protein needed = Total Body Weight (lb) x 0.7 to 0.9 g/lb
ESTIMATE YOUR DAILY PROTEIN NEEDS
14
CARROT, PUMPKIN AND APPLE SOUP
by Hester Chang• • •
Serving size: about 1 ½ cups (6 ounces)
1. Add olive oil and butter to a large pot on medium-high heat. When butter is melted, add the apples, carrots, onions, and salt. Sauté until carrots are half-softened and then add the chopped garlic. 2. Next, add the pumpkin puree and let that get to temperature. Then, add the chicken or vegetable broth. Then, the white pepper and the chopped sage.
3. Cook for another 5 minutes and then turn the heat off and let cool for about 10 minutes.
4. After the soup mix has cooled for a bit, slowly puree it in batches with a tradit ional b lender or an immersion blender. Blend until smooth. Return it to the pot.
5. Turn the heat on to medium and then stir in your half and half. Bring the soup to a simmer (small bubbles along the edge of the pot). Serve in a bowl while it’s hot.
6. You can garnish the soup with croutons and chopped chives.
*To make roasted pumpkin:
Preheat oven to 375°F. Take the seeds and stringy fibers out of a small sugar pumpkin. Slice it into wedges. Place onto a baking sheet. Drizzle with olive oil and bake until the pumpkin is fork tender (a fork will easily go through), about 45 to 60 minutes. Remove from oven and when pumpkin is cool, remove the roasted pulp for your soup. Discard skins.
2 15-ounce cans pure pumpkin puree or four cups roasted pumpkin*
2 apples, peeled and diced2 cups carrots, peeled and diced1 large onion, diced
1 tablespoon chopped garlic4 cups chicken broth (or vegetable broth)
1 ½ teaspoons Kosher salt½ teaspoon ground white pepper1 tablespoon chopped fresh sage2 tablespoons unsalted butter2 tablespoons extra virgin olive oil¼ cup half & half
Chive croutons (recipe below)
Ingredients
CHIVE CROUTONS by Hester ChangIngredients
4 cups of diced bread (stale slices will work)
2 tablespoons butter
2 tablespoons extra virgin olive oil2 tablespoons chopped chives
Large pinch of salt
Large pinch of ground black pepper
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a small saucepan, melt together the butter and oil. Place all of the diced bread in a large bowl.
3. Add the melted butter and oil to the bread as well as the salt, pepper, and chopped chives. Stir everything around making sure all the bread cubes are well-coated.
4. Pour bread cubes onto baking sheet and spread into single layer. Bake for about 10 minutes or until golden and crispy.
5. Serve immediately. After complete cooling, store any extra croutons in an airtight container.
15
Tea Timeby Minh Nguyen
• • •
ON COLD WINTER NIGHTS, A
CUP OF FRESHLY BREWED HOT TEA REALLY HITS THE SPOT. MY
CURRENT FAVORITE IS GREEN
TEA WITH BARLEY, WHICH HAS
A NICE TOASTY FLAVOR TO IT.
With so many varieties of tea to choose from, how are we supposed to know what is what? Most tea is from the Camilla sinensis plant, and the flavor differs depending on how it is processed. As soon as the tea leaf is picked, it begins to wilt and oxidize (ferment). Drying the tea leaves stops this process; the longer the oxidation process, though, the more robust the flavor. Fresh leaves (i.e. unoxidized leaves) have higher levels of some p h y t o c h e m i c a l s , e s p e c i a l l y antioxidants. This applies to white, yellow, and green teas. All these teas that derive from the C. sinensis plant contain caffeine. Here is a list of the different varieties of teas, from youngest to oldest in terms of oxidation time:
• White: Wilted and unoxidized
• Yellow: Unwilted and unoxidized, but allowed to yellow
• Green: Unwilted and unoxidized
• Oolong: Wilted, bruised, and partially oxidized
• Black: Wilted, sometimes crushed, and fully oxidized
• Pu’er: Green tea that has been allowed to ferment/compost
Now, I've never heard of yellow tea but have read that it is allowed to dry slower than green tea, which causes the leaves to ye l low. Sometimes the smell can be mistaken for black tea, but the taste is in between white and green tea. Post-fermented teas are aged in open air for months to years, with the most common variety being Pu'er. There are also other varieties of teas, such as:
• Rooibos: African for "Red Bush". Commonly called South African red
tea. High in antioxidants with no caffeine
• Chai: Black tea of Indian origin with spices, and contains caffeine. Can be sweetened with sugar and mixed with milk/cream
• Herbal: No caffeine. Varieties include ginger and chamomile
Every tea has an optimal brewing temperature and time. This is to ensure the flavors properly develop without becoming bitter. The general rule of thumb is the younger the tea, the lower the water temperature; this avoids destroying their delicate flavors. Older teas, such as Oolong and Black, can withstand higher temperatures, which will also allow more complex flavors to be extracted. Steeping time and the number of times you can infuse your tea leaves will vary as well. See below for guidelines.
Now grab some tea and get brewing!
Type Water Temperature Steep Time # of Infusions
White Tea 65 to 70 °C (149 to 158 °F) 1-2 minutes 3
Yellow Tea 70 to 75 °C (158 to 167 °F) 1-2 minutes 3
Green Tea 75 to 80 °C (167 to 176 °F) 1-2 minutes 4-6
Oolong Tea 80 to 85 °C (176 to 185 °F) 2-3 minutes 4-6
Black Tea 99 °C (210 °F) 2-3 minutes 2-3
Pu’er Tea 95 to 100 °C (203 to 212 °F) Limitless Several
Herbal Tea 99 °C (210 °F) 3-6 minutes Varied
16
I recently had the opportunity to sit down with Mandy Tin, a dietetic intern who is currently in her second year of the CDP at CSULA. Our interview was just under 30 minutes, and, in the short time that we spent talking, I developed a good picture of how hard she has worked towards her dream of becoming a dietitian and helping people make wiser food decisions, both on a daily basis and during critical times in their lives.
Mandy is a class of 2009 graduate from the University of California, San Diego with a Bachelor's Degree in Biochemistry. At home, with her naturally caring personality, she has stayed close to her father through his journey with diabetes. As she continued to self-educate herself and her family about diabetes and the management of it through diet and exercise, Mandy soon realized her love for learning about nutrition. As a future nutrition professional, she emphasizes that food plays such an important role in our lives and how what we eat today can affect us tomorrow.
With all of her hard work and perseverance, Mandy is destined for success on her road to becoming a dietitian. Best wishes to Mandy as she finishes up her rotations and takes another step closer to fulfilling her dream.
-Julie Tang
Q&A WITH MANDY TIN, CDP STUDENT
by Julie Tang• • •
1. How did you first hear about the CDP program?
I first heard about it through a friend who was at CSULA completing her CDP prerequisites at the time. I went online to learn more about the program.
2. From your experience in the CDP, what are some of the things you like most about the program?
I really like the fact that I can be doing my rotation at the same time I am finishing up my master's degree. The schedule is wonderful- each week, you attend a CDP class on Monday and then three days of rotation.
3. What is your schedule like? How far is your commute?Currently, I am at Good Samaritan Hospital doing my clinical rotation. I go in on
Tuesdays, Wednesdays, and Fridays for a total of 10 weeks. Each day is about 8 work hours. It takes me about an hour or more to drive there.
4. What are some of your favorite things about your current rotation?I really like my preceptor and the dietitians that I am working with. Every two to
three weeks I work with a different dietitian on a different floor, including the Cardiac Unit, Med/Surgical Unit, and ICU/CSU. No matter how busy any given day is, they are always willing to take the time to teach me. I really like Good Samaritan Hospital because I get to work with a variety of diseases, and the patients are very friendly.
5. What are some of the roles/responsibilities of your preceptors?My preceptor acts as a mentor/role model to me. If I have any questions, she will
thoroughly explain them to me. When I am assessing a patient she tests my knowledge, and if I don't know something she will have me do research on the subject. After I complete my assessment on a patient, she looks over my work and explains what kind of improvements I can make.
6. What are your short term goals? Long-term goals?My short term goal is to pass my RD exam next year and start working in a hospital
setting as a clinical dietitian. My long term goal is to get my PhD in Food Science.
7. What is some advice you can share with current students?Take initiative and be proactive. I cannot stress how important that is. In my current
rotation, on top of what my preceptor assigns me, I ask her if I can do more, such as give a presentation about renal diet to the dietary office and kitchen staff. At the same time, though, I have to make sure I am capable of accomplishing all of these tasks.
8. What are some memorable events that you have from the SDA? The most memorable event I remember of SDA was the first time we had the walk-a-thon. It was really fun to get the whole campus involved and talk to other students.
17
Prices:
Single box, $25
Student subscription, $59/quarter
Faculty subscription, $69/quarter
Winter quarter drop dates:
January 29th, 12pm-3pm @ Student Union Plaza
February 19th, 12pm-3pm @ Student Union Plaza
March 6th, 10am-2pm @ Student Union Plaza
For more information or to purchase a box:
www.csulasda.com
Have you purchased a Farm Box yet? The Farm Box contains an assortment of organic, locally-grown, seasonal fruits and vegetables.
They are available for purchase several times each quarter, delivered right to campus, and contain enough fresh produce to last for weeks at a time.
The SDA began Farm Box as a fundraising program, as well as a way to bring fresh, locally-grown produce to the CSULA neighborhood and the East LA/Service Planning Area 7, which is considered a food desert. The produce comes from the South Central Farmers' Cooperative. The South Central Farmers grow the vegetables in various locations within Los Angeles County, and the fruit is purchased from local organic growers.
To learn more or to purchase a box, visit the link below!
18
Hailed as a life-changing, eye-opening documentary, Forks Over Knives has drawn millions of people to make the switch to a whole-food, plant-based diet. This means no animal protein, no dairy, no eggs, no added oils, and no processed junk. Numerous celebrities have jumped on the bandwagon as a direct result of watching the film, including Russell Brand, Eliza Dushku, Jason Mraz and Ozzy Osbourne. These celebrities are just a small sample of the millions who praise the film and have transformed their diets by trading meat and dairy for a plant-based way of life. What is it about this documentary that is impacting people worldwide to make a change? The film follows Dr. T. Colin Campbell, a Cornell biochemist, and Dr. Caldwell Esselstyn, a Cleveland Clinic surgeon, both leading experts in their respective fields, as they examine the astonishing link between animal-based foods and the incidence of western diseases, which includes heart disease, obesity, type II diabetes and cancer.
Forks Over Knives Film Reviewby Maria Rodriguez
• • •
The Paleo Diet: Just a Fad or Here to Stay?
by Hester Chang• • •
THE PALEO DIET. HAVE YOU
HEARD OF IT? PERHAPS YOU
KNOW IT BY ITS OTHER NAME:
THE CAVEMAN DIET.It is a topic that has sprung up in
the past couple of years and has developed quite a following. I learned about it last year but was quite surprised at the amount of people following it. Essentially, it is a diet mimicking what our ancestors ate during the Paleolithic era, around 2.5 million years ago. This means that dairy, legumes, grains, refined sugar, and alcohol are major no-no’s, while fish, poultry, meats, fruits, and vegetables can be consumed.
Partaking in a diet of meat, fish, poultry, fruits, and vegetables is do-able; one can live on this type of diet. In fact, many following this type of diet often lose weight. It is low in carbohydrates and high in proteins and fats. All of the foods may be cooked, therefore it is not a raw food diet. But, some may adhere to Paleo-
approved foods and eat them raw. If you ask me , tha t i s qu i te a commitment!
Proponents of the Paleo diet say that not only do individuals lose weight, but they are also less susceptible to heart disease, diabetes, cancer, inflammation, and more. The main argument of the Paleo diet is that our ancestors did not have all the diseases that we tend to have today due to the fact that our current diets are agricultural-based. They lived in pre-agricultural times, and thus, lived “healthier” lives than the ones we live today. However, one has to consider that they were more active than we are now but also lived shorter lives. They were constantly on the go looking for food, foraging for their next meal. They did not have a grocery store to walk or drive to nor a refrigerator to store their food. Feeding their families was a day-long activity, day in and day out. One of my concerns about this diet is the omission of grains and legumes. Paleo advocates claim that they interfere with the body’s absorption of some important vitamins, minerals, and proteins. However, in eliminating whole grains, you deprive yourself of many
vitamins, minerals, antioxidants, and heart-healthy fiber. Those last two sentences seem to contradict each other. I know, a Paleo diet can be confusing! Does it work? There have not been any major studies done on this diet. In fact, it has been ranked last in the U.S. News Best Diets rankings. Many dietitians and doctors have concerns about it being high in protein, which can lead to over-consumption of saturated fats. This can result in elevated cholesterol levels and an increased risk for heart disease. In my humble opinion, I would say that the Paleo diet is just a fad. There are many contradictions and not much hard, scientific data to back it up. While there are positive points about this diet, such as its emphasis on fruits and vegetables, there are also negative points, such as the lack of legumes and grains in the diet. A tip for someone trying to eat healthier may be to eat more fruits and vegetables and eat foods in their natural state as opposed to processed and refined. Whatever you decide about the Paleo diet, remember that it is always wise to discuss new diets with a nutrition specialist or physician before embarking upon them!
19
Dr. Campbell’s groundbreaking book, The China Study, was the spark that set Forks Over Knives into motion. The book revolves around a large-scale epidemiological study that examined the health of the Chinese population over the course of several years in the 1970s and 1980s. Ultimately, it showed that low animal protein consumption was linked to decreased incidences of disease. The film’s overarching point is that these western diseases that plague developed countries can be prevented and possibly even reversed by switching to a whole-food, plant-based diet. While the film revolves around disease correlations from The China Study, it also makes a compelling argument for such a diet change by following real people battling these diseases who transform their lives by transforming their diet. Their stories of health improvement are dramatic and inspirational to watch. Furthermore, the film’s point is made stronger by the use of scientific data to show how increases in animal protein consumption can actually “turn on” cancer, but a
reduction to 5% or 0% can stop and even reverse cancer growth. The film’s director and narrator, Lee Fulkerson, is featured as one of the subjects, and he tests out a plant-based diet for 12 weeks. At the beginning of Fulkerson’s journey, he has high cholesterol levels and inflammation of his blood vessels, which make him susceptible to the possibility of having a stroke. By the end of the film, Fulkerson appears more energetic, clear-minded, and just plain happier. Not only does his demeanor improve, but the results also show dramatic drops in his cholesterol and inflammation levels. Above all, Forks Over Knives is a film of hope and self-empowerment. It leaves the viewer feeling that their health is within their control, and that food truly is the best medicine. The film is
effective because it provides strong, scientific evidence coupled with real-life success stories that beckon the viewer to try it for themselves. Furthermore, the Los Angeles Film School recently played host to a private screening of Forks Over Knives followed by a special Q & A with Dr. Campbell. As a fan of the film and of The China Study, I attended the event and had the opportunity to meet Dr. Campbell and get a signed copy of the film. Dr. Campbell’s Q & A made for a very interesting discussion. He answered a wide variety of questions, from how to prepare plant-based foods to please the entire family, to what he thinks of his critics. Dr. Campbell spoke with real conviction and assurance that a plant-based diet is the way to go. As the respected film critic Roger Ebert powerfully put it, this is “a film that can save your life.” I highly recommend that everyone watches this film. It may not necessarily leave you yearning to toss out your milk, but, if anything, it may encourage you to consume more fruits and vegetables, and that is something we can all agree is a good thing.
FROM THE EDITORSWe are so excited to introduce the new SDA newsletter for the 2012-2013 school year! A huge thank you to everyone who contributed to our first issue. We are looking forward to bringing you more exciting content in our next issue later this year.
Wishing everyone a successful and stress-free winter quarter!
Nancy, Kathryn and Carmen
Interested in writing an article
for our next issue? We’d love to
hear your ideas!
SDA EATATORIAL CSULA
WINTER-SPRING 2013VOLUME 1, ISSUE NO. 1
20
Have questions about the SDA or
ideas you want to share? Email us!