UW-Green Bay dietetic intern Wendy Barth gives some advice on healthy eating, including some healthy recipes for people to try. Listen to her advice at Healthy eating on a budget and the YMCA of the Fox Cities | WHBY.
UW-Green Bay dietetics interns visited WFRV to provide people with a cauliflower nachos recipe. More via Cauliflower Nachos | WFRV.
On Friday, Jan. 24, 2020, UW-Green Bay faculty and staff from Green Bay and Manitowoc campuses toured the Farm Wisconsin Discovery Center, Grotogut Family Farm and DTE Biomass plant in Manitowoc to discuss educational partnership opportunities.
The attendees were:
- Mike Draney, Chair of Natural and Applied Sciences
- Mike Holly, Environmental Engineering
- John Luczaj, Geoscience and Water Science
- Patricia Terry, Chair of the School of Engineering
- Heather Masters, Director of Dietetics Internship Program
- Tony Werner, Director of Advancement
- Mike Alexander, Provost
- John Katers, Dean of CSET
- Rachele Bakic, Campus Executive Officer, Manitowoc Campus
- Becky Abler, Natural and Applied Sciences
- Rick Hein, Natural and Applied Sciences
(WFRV) – A good brunch is a holiday staple, but the calories can really add up. UW-Green Bay dietetic interns stopped by with a delicious, and healthy way to make French toast. See the Pumpkin Spiced French Toast recipe via Healthy Pumpkin Spiced French Toast | #wearegreenbay.com#.
The dietetic internship (DI) match results for December 2018 and May 2019 graduates are in, and UW-Green Bay students are once again far above the national average. The DI is the necessary next step for graduating seniors to fulfill 1,200 required practicum hours and gain the skills necessary to take the registered dietitian examination. Competition for dietetic internships is fierce, with only 50% to 60% of national applicants receiving a match each year.
This year 12 of 15 senior applicants earned a match, with many students matched to their first choice program. Over the last five years, there has been a 89 percent average when it comes to students matching. The success is a testament to the dedication of the students, the high quality mentoring and advising provided by faculty, the quality and rigor of the Nutrition and Human Biology Programs and the high impact practices that students receive through community collaborations.
Please congratulate the following UW-Green Bay Nutritional Sciences students as they prepare to begin their dietetic internships:
- Kelley Encinas – Mount Mary, Milwaukee
- Lacey Strehlow – Dominican University, Chicago (combined internship and MBA program)
- Megan Labine – Priority Nutrition Care, Boston (distance track)
- Caitlin Balliet – St. Cloud Hospital, St. Cloud
- Emily Burger – UW-Green Bay
- Rachel Coady – UW-Green Bay
- Samantha Inman – UW-Green Bay
- Stephanie Peterson – UW-Green Bay Pre-Select Program
- Abby Waydick – UW-Green Bay Pre-Select Program
- Morgan Thums – UW-Green Bay Pre-Select Program
- Erin Diederich – UW-Green Bay Pre-Select Program
- Kiara Heider – UW-Green Bay Pre-Select Program
UW-Green Bay Dietetics students Stephanie Taddy, Kirsten White and Carolynn Claussen were featured at the 7th Annual CSA (Community Supported Agriculture) Expo on Saturday, Mar. 2, 2019 at Badger State Brewing. They prepared samples of healthy, tasty meals prepared from locally grown produce donated by Ledgeview Gardens. Photos from the CSA Expo can be viewed on Facebook.
UW-Green Bay Dietetic interns will be doing cooking demos at the 7th Annual CSA (Community Supported Agriculture) Expo, sponsored by New Leaf Foods. The event will be taking place on Saturday, Mar. 2, 2019 from 3 p.m. to 6 p.m. at the Badger State Brewing Company in Green Bay, WI. Learn more about the event on Facebook.
UW-Green Bay’s dietetic interns were back on TV with a healthy twist on a holiday favorite — Creme Brulee. See the recipe and watch them in action.
UW-Green Bay dietetic interns were featured on a recent WRFV segment and shared a fall-inspired recipe that is packed with nutrients: pumpkin panna cotta with caramelized pears. Watch the segment.