CSULA / FALL-WINTER 2014 / VOLUME 2, ISSUE NO. 1

SDA EATATORIAL

1

Want to learn about ways you can

get involved with the SDA?

Visit our website:

!www.csulasda.com

!Memories of Nicaragua: My personal

experience of an unforgettable

journey by Minh Nguyen !!

• • •

LAST SUMMER, I WAS

PRESENTED WITH

THE OPPORTUNITY

TO BE A PART OF THE

F IRST GROUP OF

STUDENTS FROM THE

STUDENT DIETETIC ASSOCIATION TO

VOLUNTEER FOR AN INTERNATIONAL

MISSION.

What was even more exciting was that it would be geared toward nutrition intervention, giving us the chance to apply what we have learned in class to gain hands-on experience in real life scenarios. And the cherry on top was that this would be my very first international trip outside of North America. You can see how this

had “WIN” written all over it. I knew this was too good to pass up.

SDA came up with the perfect name for our volunteer group: SEPHA. This is short for Sustainability, Education, and Preventive Health [through nutrition] Abroad. We collaborated with an organization called FIMRC (Foundation for International Medical Relief of Children) to help place us at a site. We opted for Project Limón, which is located in Nicaragua. This happens to be the poorest country in Central America, and the

!!!!!!!

Editors:

Nancy Sidnam

Karen Delacruz

Continued on p. 3

SDA members volunteering in Nicaragua this past summer as part of the new SEPHA initiative.

Greetings!

On behalf of the SDA’s Executive Board, welcome, new and returning members, to the Student Dietetic Association!  We could not be more excited to present the first edition of the Eat-a-torial newsletter for the 2013-2014 school year.

This member-based, semi-yearly newsletter was created to celebrate and acknowledge students in Nutritional Science.  Your fellow SDA peers have written all the articles presented in this newsletter, with the focus being on all things related to health, food, and nutrition. From personal stories and blogs, to special interest stories, and even original recipes, the newsletter has something every reader can enjoy. 

I would also like to take this opportunity to mention the accomplishments of SDA as an organization thus far in the school year.  With the support of our gracious, dedicated, and hard-working members, we have successfully upheld the campus garden, continued our Farm Box program, and collaborated with the Breakfast Club (for the on-campus restaurant, University Club), in bringing hot and delicious breakfast to students and faculty.  Additionally, fall quarter presented us with the “Most Engaging Table” award by the Associated Students, Incorporated for our presentation at the Coalition for Nutrition event.  The American Diabetes Association has also honored our organization for being one of the top 3 fundraising teams for the Step Out: Walk to Stop Diabetes, Los Angeles that took place in November.

From on- and off-campus tabling at events to regular volunteerism and demonstration of leadership, I am honored and proud to serve as the current president of an organization that has, and continues to, achieve wonderful things in the community – all in the name of food and nutrition!

Happy reading and cheers to another school quarter!

Warmest regards, Celez Suratos 2013-2014 President Student Dietetic Association California State University

A letter from the SDA presidentINSIDE THIS ISSUE:

p. 1 Memories of Nicaragua: My personal experience of an unforgettable journey by Minh Nguyen

p. 4 Have you purchased a Farm Box yet?

p. 5 Lentil Soup Recipe by Karen Delacruz

p. 6 A Report From the Field by Supatra Hanna

p. 8 Volunteer Opportunities on Campus

p. 9 A Nutty Idea For a Better Baby Formula by Sharon Beckwith

p. 11 Pictures from Fall Quarter Events

p. 13 Kale Quinoa Salad Recipe by Sherene Chou

p. 14 SDA Library Information

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people there suffer from malnutrition as well as chronic diseases.

Preparing for the trip was a journey in itself. It involved making multiple visits to the student health center to update all of my vaccinations (I swear I had at least 5 shots!); preparing materials and content for educational workshops; contacting a vendor to sponsor printing matching shirts for us; packing my bag with the necessities (e.g., bug spray and tampons) and checking it twice; and freshening up on my Spanish, which, by the way, is still muy malo.

I reached out to my immediate network for donations in both money and supplies. I was so surprised by all the positive responses and feedback I received so quickly. Within two weeks, I collected a variety of medical items and not only met, but SURPASSED my fundraising goal. Raising nearly $1,500 in such a short time span made me feel incredibly blessed to be surrounded by such generous individuals. I even received donations from people outside my network. I was truly touched by everyone’s kindness. All proceeds were arranged to go directly to the clinic to help purchase much needed supplies and run basic facilities.

At the same time, I had just recently picked up a job to start saving up for this trip. I needed to make sure I was financially sound to cover both airfare and lodging. And, just like a fairy godmother, Dr. Calderon reached out to us and offered to provide each and every one of us attending with a generous stipend to cover part of our expenses. I am truly thankful and appreciative for her help and support!

Even though our trip was only a week long, I could not believe how much happened. We did so much in so little time:

• Restocked and organized the pharmacy at the clinic

• Provided diabetes testing and education at a rural village

• Provided lactation education classes • Conducted a high cholesterol workshop and blood

pressure classes • Helped the clinic measure and weigh children for

growth charts • Demonstrated a healthy cooking class with local

ingredients • Conducted a food safety and sanitation workshop • Gave nutrition presentations for MyPlate in school

classrooms • Performed physical therapy for young children • Painted the community center • Left our mark at the clinic with “MiPlato” (MyPlate)

Of course, along with all of our hard work, we also managed to squeeze in some fun. Here are my top 5 memories, in no particular order: !1. Visiting the local witch doctor and getting

diagnosed with worms. Hmm. 2. Being welcomed into the homes of local villagers

and served home-cooked meals almost every single day.

3. Pushing our van out of the mud in the middle of the jungle.

4. Hearing kids in the schoolyard sing and do the “Gangnam Style” dance. I have no idea how this pop song managed to travel this far to a remote location.

5. Bonding with and really getting to know my colleagues.

The overall verdict? One of the most rewarding experiences in my educational career.

If you ever have a chance to travel abroad, I highly recommend you seize that opportunity. It will be an event of a lifetime!

Memories of Nicaragua, continued from p. 1

Prices: Single box, $25

Student subscription, $59/quarterFaculty subscription, $69/quarter

!Winter quarter drop dates:

February 5th, 1-5 pmMarch 5th, 1-5 pm

!For more information or to purchase a box:

www.csulasda.comcsulafarmbox@gmail.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!

INSTRUCTIONS

1. Rinse the lentils and place in a saucepan with 3 cups of water, and 1 tbsp. of salt. Cover the saucepan with lid and cook lentils until tender. Make sure there is plenty of water in saucepan; if lentils look like they are drying out, add one more cup of water to lentils.

2. In a separate pan, sauté the onions until they are translucent. When ready, add tomatoes and mixed frozen vegetables on medium-low heat until the vegetables are cooked.

3. When lentils are tender, add the vegetables and simmer for about 5 more minutes so the lentils can absorb the flavors of the vegetables. If more salt is needed, add to taste. Enjoy!

Yield: about 3-4 (1 cup) servings

karen’s lentil soup

Ingredients: 3-4 cups water

½ lb. or 8oz dried lentils ½ bag (8oz) mixed frozen vegetables

1 small onion chopped 1 tbsp. salt

2 tomatoes chopped 1 tsp. olive oil

Looking to get involved with the SDA this winter? Check out these great events we have

coming up! If you’re interested in volunteering, email

csula.studentdieteticassoc@gmail.com for more information.

2/05

2/06

3/05

3/13

CSI Winter Involvement Fair

12 pm - 2 pm, USU 2nd floor

Aquaponics Unveiling with Garden Talk and Tea Party

3 pm, parking lot 3

National Nutrition Month 2 pm - 4 pm, USU Plaza

Final Winter Quarter Meeting & LAD Legislative Event

4:30 pm - 6:30 pm

by Supatra Hanna • • •

I AM A COMMUNITY HELATH EDUCATOR FOR WHITE MEMORIAL MEDICAL CENTER’S’ H.E.L.P. HEALTHY EATING LIFESTYLE PROGRAM. IT IS A WONDERFUL OPPORTUNITY TO TAKE WHAT I AM LEARNING AS A NUTRITIONAL SCIENCE GRADUATE STUDENT AND APPLY IT DIRECTLY TO THE COMMUNITY.

I stumbled upon t h i s p r o g r a m through a series of fortunate events. As a Pilates trainer, I am lucky enough to know and train the president of White M e m o r i a l , B e t h Zachary. She has

been a true source of inspiration to me, not only with what she does for her work, but also for the amazing and wonderful person she is in life.

Beth told me about this program that she helped found at White Memorial in conjunction with several other hospitals in order to combat childhood obesity. This was exactly the type of program I was looking to shadow and learn about, as the work is part of what I want to do professionally after I graduate. The program is a free community service offered to the population surrounding White Memorial Medical Center and is an obesity prevention class designed for overweight or obese children ages 5-12 and their adult family member. This kind of work is vital, especially today, as we are seeing more and more children diagnosed with type 2 diabetes, obesity, hypertension, and associated illnesses. I expressed great interest in the program, and Beth connected me to the Diabetes Department, which heads up H.E.L.P.

After a relatively detailed volunteer orientation, which included reading their volunteer handbook, completing a quiz, receiving a TB test and MMR vaccine, and coordinating with their volunteer director, I had my badge and was ready to start. It's a

small thing, but getting that badge, which allowed me access through employee doors and parking in the employee parking lot, was a big win for me. I felt more official than I have in a long time and truly felt I was on my way towards doing good for people.

I observed the class for about 4 months, eventually becoming the assistant to the teacher, and also began taking on leadership roles for some of the activities. The class is five modules in total, plus an additional orientation and a graduation three months after the fifth module, and it is a basic nutrition and healthy lifestyle class designed to be an interactive and fun learning environment. We take a health survey and calculate both the child's and the adult's BMI during the orientation as well as give an overview of what we will teach in the lessons. The five modules are designed to teach about several aspects of healthy living, including the following: the six nutrients, energy balance, the importance of breakfast, grocery shopping, the creation of exercise and eating action plans, eating out and special occasions, cooking, sugar in drinks, and more. During the fifth module we take another health survey and calculate their BMI to see if the students and their parents are incorporating the material. Then the class comes back after three months for their graduation, where we take another health survey and BMI, and award prizes including certificates and a special award for the Biggest Loser, both parent and child edition.

The staff asked me to watch for a few weeks and then meet to discuss improvements that could be made to the program. I gave my observations and thoughts and also provided some ways I thought that the program could be improved, such as updating the teaching mater ia ls to inc lude PowerPoint presentations and finding ways to make certain modules clearer. I also suggested a change to the grocery shopping module, which I found to be less stimulating for the children, and suggested making the module not only a label reading class, but also an interactive and fun family scavenger hunt where the children and their parents could find and gather healthy items in the store together.

By May, I received word that the current teacher was being pulled from her position and was being

A Report From the Field

Continued on p. 76

transferred to another department. Although it was sad to see her go, it opened up the opportunity for me to apply for the position, which I promptly did. The only downside to the change was that, due to some budget cuts, the class was reduced to only once a week as opposed to twice a week. However, I knew this experience would be invaluable, not only because it gives me the opportunity to hone and refine my teaching skills, but it also allows me to use my Spanish skills.

If there is only one piece of advice I can give anyone wanting to work as a dietitian in Los Angeles, it is to learn Spanish. You will need it. It will also endear you to your clientele, even if your Spanish is not perfect, which mine certainly isn't. In fact, while observing the program before I was hired, I was really impressed with the teacher. She is Chinese but grew up in Brazil, and even though her Spanish was sort of a conglomeration of Portuguese and Spanish and Spanglish, I saw what it takes to communicate to a mostly Hispanic population. I took a brush-up Spanish course over the summer and began practicing like crazy before I started teaching.

After being hired, I set out to make some of the changes I desired for the program. I took a f e w w e e k s t o c o m p i l e PowerPoint presentations for all the modules including the orientation and graduation. And thanks to help from my wonderful volunteer Sonia Jaramillo-Lua, another nutritional science graduate student at Cal State LA, I was able to include Spanish translations in the PowerPoints. I must say that those translations have been absolutely invaluable to me. Even if you speak conversational Spanish, it can be complicated trying to communicate relatively complex nutritional concepts in another language. Sonia was an amazing help to me. Sadly she had to move on to begin her internship, and I miss her and am so very grateful to her. However, I am blessed with a new volunteer, Nelly, who hopes to become a doctor someday soon, and is volunteering to gain experience in the field before school. She is completely fluent in Spanish and always knows just the right moment to jump in and clarify very

complicated nutritional topics in Spanish when my brain is fried. She is fabulous.

I just recently finished my first five modules of teaching and am proud to report that almost every one of my students lost weight. They have yet to come back for graduation, but this fact alone was really amazing as these were the best results I had ever seen since starting in February. In addition, the one child who did not lose weight decided to come back to take the class again by his own volition. But it is what happened at the very end of class that completely melted my heart and made me know I was on the right life path. A girl who had lost an astonishing ten pounds in five weeks through the program came up to me to hug me. She didn't let go

for a full two minutes. It really touched my heart. If that isn't motivation enough to do this kind of work, I don't know what is. And, to me, that is all that matters in this kind of work. If I could possibly be one force of good that changes a child's life direction from one of disease and pain to one of health and vitality, then I have done something great with my life.

And I have White Memorial Medical Center, Beth Zachary, and the s t a f f i n t he D i abe te s Department to thank for all of that. They have given me a rare and special opportunity to truly

make a difference in a child's life. And for that, I am grateful. If you are interested in volunteering for this wonderful program, please contact me at supatrahanna@yahoo.com.

I am also working with Professor Hillstrom to establish a contract between CSULA and White Memorial so her students can have the opportunity to volunteer and receive credit for Community Nutrition. Please contact Professor Hillstrom or myself for more information.

A Report From the Field, continued from p. 6

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VOLUNTEER OPPORTUNITIES ON CAMPUS!

Have you taken NTRS 418 (Community Nutrition) or NTRS 414B (Institutional Food Service II) yet? If not, there are a couple of new volunteer opportunities on campus that are available just for you! A total of 90 volunteer hours- 40 hours for Community Nutrition and 50 hours for Institutional Food Service- need to be completed by the end of the quarter in which the classes are taken. Being able to volunteer where we study is a great timesaving opportunity.

A fellow DPD student, Rebecca Wright, worked hard to get two programs started at the University Club, which is a full-service restaurant located in the Golden Eagle building. The first program, originally called The Breakfast Club and now known as the Morning Market, is located in the walkway next to the University Club. Since the campus doesn’t have many healthy food options, Rebecca wanted to add more options on campus, and that’s how the Morning Market came about. Here they sell breakfast food options like breakfast burritos, fresh-squeezed orange juice, yogurt, fruit, and coffee. Nutrition students can help sell food here in the mornings, and this will count towards the 40 volunteer hours needed for Community Nutrition.

The second program Rebecca helped start was a volunteer opportunity for nutrition students at the USU kitchen, which is also the University Club’s kitchen. Volunteering at the kitchen can be an exciting experience, and the people that work in the kitchen are very friendly. On a daily basis there are sandwiches that need to be made or special lunch orders that need to be completed in a timely manner. To help the kitchen’s workload, nutrition students have also helped peel and chop vegetables and fruits, made meatballs and lasagna, and even helped bake pies.

Since NTRS 414B requires 50 hours of volunteer time, working in an institutional kitchen on campus can be very beneficial for students who don’t have time to travel far. There are plans to open a new dining hall in student housing at the beginning of next year, so there will be even more opportunities for those who want to get involved.

If you have yet to take NTRS 418 or NTRS 414B, remember that there are volunteer opportunities on campus with the University Club. Please email Rebecca at bellabecca@aol.com if you have any questions or would like to volunteer. She is also looking for interested individuals that would like to help in organizing the volunteer scheduling. !

by Sharon E. Beckwith • • •

IF YOU’VE HAD A BABY OR ARE PLANNING TO HAVE A BABY, THEN YOU MAY BE INTERESTED IN SOME NEW RESEARCH ON DHA (DOCOSAHEXAENOIC ACID), AN OMEGA-3 LONG-CHAIN POLYUNSATURATED FATTY ACID (LCPUFA).

Figure 1 shows the molecular structure of DHA. Researchers at the University of Georgia Food Science & Technology Department have developed a new kind of DHA made from hazelnuts (Nagachinta, 2013). This is an important development for any foods fortified with DHA, but especially for baby formula. What’s all the fuss?

!!!

DHA has been added to many food products, such as milk, eggs and baby formula for years. There is scientific evidence that DHA is vital for brain functioning (Mahi, 1997, Heird, 2005). In 2005 the FDA approved the claim that DHA can aid brain and eye function on foods fortified with DHA, as well as DHA supplements. Essential omega-3 fatty acids, along with omega-6 fatty acids, such as ARA (arachidonic acid), are vital for proper functioning of the human body, and must be included in the food we eat for optimal health.

There is strong scientific evidence that DHA is vital in brain and eye (retina) development in the first few months and years of life (Heird 2005). If a fetus lacks DHA in the last trimester of gestation, it could lead to brain damage for the newborn, as well as hinder full development of the retina, which could result in impairment of eye function.

Breast milk is the preferred method of DHA delivery to infants. It is the perfect functional food for babies, and it is recommended that, if possible, mothers breastfeed their babies. In the last trimester of gestation, the brain and eye of the fetus are being

fully developed. DHA is passed from the mother to the unborn fetus through the placenta. This also gives valuable IgA antibodies to aid in the development of the fetus’ immune system. Without DHA, an infant or fetus cannot develop properly.

However, some infants cannot handle the casein in breast milk, and must be fed formula. This is especially true for premature infants with underdeveloped digestive tracts. Premature infants may also have difficulty sucking or swallowing, making enteral nutrition impossible. If the infant can’t breastfeed, then using a formula, especially one that is fortified with DHA and ARA, is vital for proper development of the infant.

Most of the DHA used in fortification today comes from DHA derived from algae, as opposed to an animal source such as fish. This is great if you’re vegan. Most adults and older children are able to digest and absorb the algae DHA with little or no problem. However, if you’re an infant, and especially if you’re a preterm infant, this presents a problem. Algae DHA is not the same as breast milk DHA. Many of the biomarkers are not the same.

Algae DHA is a triglyceride with three palmitin fatty acids, accompanied by free floating DHA fatty acid and DHA fatty acid esters (Figure 2). That’s the problem. The underdeveloped digestive tract of the premature infant, or a term infant, is missing the enzymes that can break down this kind of triglyceride with palmitate at sn-1, sn-2 and sn-3 positions. With DHA so vitally important to infants, and especially preterm infants who usually depend on formula for nutrition, there had to be a better way.

!!!

!!!!!!!!!!H#C#0#(Palmitate)!!!!!!!!!!!!!!!!!!!!!!!!!|!!!!!OH#C#0#(Palmitate)!!!!!!+!!!!!!!! ! !!!!!!!!!!!!!!OR!!!!!!!!!!!!|!!!!!!!!H#C#0#(Palmitate)! ! !

!

A Nutty Idea for a Better Baby Formula!

Continued on p. 109

Figure 1. Docosahexaenoic Acid

! DHA%rich!single%cell!oil!(40%!DHA)!and!ARA%rich!single%cell!oil!(40%!ARA)!free!fatty!acids.!

!

! DHA%rich!single%cell!oil!(40%!DHA)!and!ARA%rich!single%cell!oil!(40%!ARA)!fatty!acid!ethyl!esters.!

Figure 2. Tripalmitin and free floating DHA-rich single cell oil and ARA-rich single cell oil fatty acids found in most algae DHA fortification (Zou 2012, Nagachinta 2012).

That is why researchers at UG, Department of Food Science & Technology decided to produce a different kind of DHA, one derived from hazelnuts (Nagachinta 2012). Is this just a nutty idea? Let’s look a little closer. Hazelnut DHA, a structured lipid, has 9 of the 26 markers found in breast milk. A new triglyceride was developed by taking the outside palmitin fatty acids off the triglyceride (sn-1 and sn-3) found in most processed DHA. Then they attached DHA/ARA free fatty acids to the outside positions of the triglyceride. Now the DHA/ARA fatty acids are a on the outside of the palmitin in the triglyceride (Figure 3). They call this new molecule “Structured Lipid” (SL). Structured Lipid allows a much better chance that an infant will be able to digest and absorb DHA and ARA, without irritating the digestive tract.

!!!!!

!The UG researchers are pursuing marketing

hazelnut DHA-fortified baby formula. Who knows? Maybe we’ll see this “nutty” product on the market soon, and your infant will gain the nutritional benefits of even more optimal brain and eye development and function. !!

References !FDA. (2013). Electronic Code of Federal Regulations,

Title 21: Food and Drugs, Part 107, Infant Formula. Food and Drug Administration. Retrieved from: http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=2adde327dee7d6121f8a12ae303cb4ad&n=21y2.0.1.1.7&r=PART&ty=HTML#21:2.0.1.1.7.2 on 2 November 2013. !

Food Safety Authority. European Food Safety Authority (EFSA). 2009. Scientific Opinion: DHA and ARA and brain development. The EFSA Journal (2009). 1000, 1-13.

Heird WC, Lapillonne A. (2005). The role of essential fatty acids in development. Annual Review Nutrition. 25:549-571. !

Mahi J. (1997). DHA for brain health. Total Health (Academic Search Primer database). 19.2:20. !

Nagachinta S, Akoh C. (2013). Synthesis of structure lipid enriched with omega fatty acids and sn-2 palmitic acid by enzymatic esterification and its incorporation in powdered infant formula. Journal of Agricultural and Food Chemistry. [Atlanta, GA: Department of Food Science and Technology, The University of Georgia.] 61 (18); 4455-4463. Retrieved from http://scibite.com/site/library/2013_4/1 /0/23597247.html on 2013, October 29 and November 1. !

Orta, John. (2013). Functional Foods Design for Health and Disease for use in NTRS 467 Functional Food Design for Health, Fall 2013. [Los Angeles: Legal Book Distributing]. pp. 105, 538-553, 645. !

Simopoulos AP. (2000). Human requirements for N-3 polyunsaturated fatty acids. Poult Sci. 2000 July; 79(7): 961-970. Pubmed.gov. Retrieved from http:/www.ncbi.nlm.nih.gov/pubmed/10901194 on 2 November 2013. !

Zou L, Akoh C. (2012). Identification of tocopherols, tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short-path distillation. Journal of Agricultural and Food Chemistry. 61:238-246.

!!!!!!!!!!!!!!!!!!!!!!H#C#0#(DHA/ARA)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!|!!!!!!!!!!!!!!!!!!!OH#C#0#(Palmitate)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!|!!!!!!!!!!!!!!!!!!!!!!H#C#0#(DHA/ARA)! ! !

!

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Figure 3. New Structured Lipid of triglyceride with DHA/ARA attached on outside (sn-2 palmitic acid) (Nagachinta, 2013).

A Nutty Idea, continued from p. 9

Fall Quarter Events!

to the SDA and our Step Out team captain Ashley Genz-Sandoval!

The SDA was the recipient of a Top Funding Community Group award for participating in the American Diabetes Association's Step Out: Walk to Stop

Diabetes on November 2, 2013. SDA was in the top 3 fundraising teams at the walk

and raised over TWICE as much as the initial goal of $1,000.

Thank you to those who participated at the walk and to those who kindly donated towards SDA's Step Out group! A special

thank you to Ashley for leading us as team captain for the second year in a row!

Congratulations

!kale vit A

206%DV vit C

134%DV vit K

684%DV

quinoa 8g protein

5g fiber

kale quinoa salad with roasted butternut squash

Salad Ingredients 1 Bunch of Kale 1 C of cooked Quinoa 1 C Butternut Squash, 1”cubed & roasted 2 T of Pumpkin Seeds 3 T of Extra Virgin Olive Oil (EVOO) 1/8 t of Sea Salt !Dressing Ingredients 2 T of Tahini 2 t of Turmeric Powder 2 T of Filtered Water ¼ C of Apple Cider Vinegar 2 T of Agave or Maple Syrup Salt and Pepper to taste

!1. Pre-heat oven to 400°F

2. Wash, peel & dice butternut squash

3. Toss squash with 1 T of EVOO and roast for 35-40 minutes

4. De-stem and tear kale into bite sized portions

5. Wash 3x and remove excess water

6. In a bowl, massage the washed and dried kale with 2 T of EVOO and 1/8 t of salt till tender (leaves will change from a dull to dark green)

7. In the same bowl, add quinoa, roasted squash and pumpkin seeds

8. In a separate bowl, mix dressing ingredients together and serve with salad

nutrient data from nutritiondata.self.com

Sherene Chou is a nutritionist and holistic chef. She believes in mindful eating, using food to heal the body and nourish the soul.

RECIPE INSTRUCTIONS

12

!FROM THE EDITORS

We are excited to share the latest issue of the SDA Eatatorial with everyone and are glad to bring it back for its second year! Thank you to all of the wonderful writers who contributed to this issue. Happy new year and best of luck this winter quarter!

Nancy and Karen

Interested in writing an article

for our next issue? We’d love to

hear your ideas!

!csulaeatatorial@gmail.com

SDA EATATORIAL CSULA

FALL-WINTER 2014 VOLUME 2, ISSUE NO. 1

Have questions about the SDA or

ideas you want to share? Email us!

!csula.studentdieteticassoc@

gmail.com

SDA Library now available!The SDA Library is now open for business! SDA members can access complimentary textbooks required for nutritional science courses on a first-come, first-served basis. Books may be checked out for up to two weeks at a time until the end of the quarter. A $10 deposit is needed at the time of checkout and will be refunded upon the return of the books. Take advantage of this great new resource and request a book today! !

For a list of available books and to make a request, please visit:!

http://csulasda.com/activities/programs/sda-library/!!

For more information, please contact Grethel or Jaynita:!csula.studentdieteticassoc@gmail.com!