UWGB graduate earns Nutrition and Dietetics Outstanding Student award

UW-Green Bay December 2017 graduate, Mallory Krueger (Human Biology, Nutritional Sciences Emphasis) has been selected to receive the Wisconsin Academy of Nutrition and Dietetics Outstanding Student Award. The award recognizes emerging leadership and achievement of a student in Wisconsin’s accredited undergraduate dietetics programs. Krueger is currently pursuing her Registered Dietitian credential and graduate studies in nutrition at Eastern Illinois University.

Next screening of ‘Searching for Sustainability’ on March 20

Following a great turnout of more than 100 people for a campus screening this week, the next screening of the documentary, Searching for Sustainability will take place at The Neville Public Museum, downtown Green Bay, on March 20. The film will begin at 5:50 p.m., followed by a discussion panel made up of the films’ local executive producers; Human Biology Associate Prof. Debra Pearson, a nutrition professional highlighted in the film; and representatives from a farmers co-op who engage in sustainable animal grazing. Searching for Sustainability looks at the benefits of sustainable farming methods and highlights the positive impact sustainable farming can make on our health and the environment. The event is free and open to the public.

UW-Green Bay registered dietitian to hold cooking demo Nov. 7

Stay warm this autumn by learning to create flavorful crock pot and five-minute meals with Jolene Sell, UW-Green Bay’s registered dietician, during her November Cooking Demo, Cooking 101. The demonstration will take place in the Heritage Room of the University Union on Tuesday, Nov. 7, 2017 from noon to 1 p.m and is hosted by Jolene Sell and nutrition intern, Sydney Keidl. RSVP by emailing Jolene at sellj@uwgb.edu.

Study Finds Food Pantry Consumers Less Food Insecure Than in Past

Households with children more likely to be food insecure

Green Bay – Local food pantry consumers have reported a much lower rate of food insecurity than in 2009, a study released this week reports. Food insecurity rates of food pantry consumers have fluctuated over the past 15 years, peaking at 89% in 2009 and decreasing to 45% in 2014 according to the report, Food Insecurity, Barriers and Possible Solutions (pdf), released this week. Brown County UW Extension Nutrition Education Program and the University of Wisconsin-Green Bay have partnered to monitor trends that will enable the community to engage in action strategies to improve food security in Brown County. Pantry consumers participated in a 20-minute survey given by UW-Green Bay Social Work students in late 2014, answering questions used nationally to measure food insecurity, such as: “The food that we bought just didn’t last and we didn’t have money to get more. Was that often, sometimes, or never true for you in the last 12 months?” The UW-Green Bay Center for Public Affairs assisted with data analysis and reporting.

Among notable findings: a higher proportion of households with children than adult-only households were food insecure; employed pantry consumers reported high rates of food insecurity; the number of food pantry consumers with education beyond high school tripled since 2004; and pantry patrons receiving disability benefits almost tripled since 2009. Borrowing money from a friend or family, not paying utilities on time, and neglecting healthcare continue to be reported as the top strategies used to have enough money for food. Half of respondents reported health conditions and special dietary needs.

Karen Early, M.S., R.D.N., Nutrition Education Program Coordinator at U.W. Extension-Brown County, stated, “As a community, there is an opportunity to address pantry consumers’ keen interest in education on topics such as dealing with stress, selecting healthy food, and being physically active. We hope that the Brown County community will continue to engage and apply this data to reduce health disparities and improve health outcomes related to food security within the context of all social determinants of health.” The report is found at www.uwgb.edu/cfpa and www.browncountyextension.org.

16-64

A’viands posts nutritional information online


This past summer, Laura Stalland and Vanessa Thyne, dietitian interns for A’viands, devoted their time to analyzing the food offerings on campus. Their work can be viewed under the nutrition tab online. A full nutritional analysis of most products is available. Questions may be directed to Patrick Niles, Food Service Director at nilesp@uwgb.edu or x2550.