Department of Nutrition and Food Studies

College of Public Health is fueling the pipeline for nutrition professionals

Taylor Thomas — Mon, 05 Aug 2024 12:49:46 +0000

College of Public Health is fueling the pipeline for nutrition professionals Taylor Thomas Mon, 08/05/2024 - 08:49

George Mason's first cohort of graduates had a 100% pass rate on the RD certification exam—and every student was immediately employed as an RD.

Eli Kalman-Rome is the first ��AV graduate to pass the Registered Dietitian (RD) exam and become a credentialed RD in Virginia. Kalman-Rome was part of the first cohort to graduate from the new Master of Science in Nutrition, dietetics concentration program in May.

Kalman-Rome asserts his Mason education was paramount to this achievement. His prior experiences at George Mason left no question of the College’s capacity to facilitate his academic success.

“I did my master's at George Mason previously and trusted the university to provide a solid education with caring and competent faculty,” said Kalman-Rome.

To pass the RD examination, the Academy of Nutrition and Dietetics requires students to demonstrate competencies in the principles of dietetics, nutrition care for individuals and groups, management of food and nutrition programs, and food service systems. While the typical pass rate for this for this prestigious exam is 70%, George Mason's first cohort of graduates had a 100% pass rate—and every student was immediately employed as an RD. "These impressive statistics are a testament to how effectively the Department of Nutrition and Food Studies' MS, Nutrition Dietetic Concentration program prepares students for the RD exam and for the job market. We are proud of our first cohort of graduates and eager to grow this program to meet today's demand," said Martin Binks, PhD, MBA, chair of the Department of Nutrition and Food Studies.

“George Mason not only provided the didactic and internship components I needed to be successful at the RD exam, but it has made me competitive as a hiring candidate. The classes laid a solid foundation for my skills and knowledge, and the internship placements for the program were varied, interesting, and provided real-life experience that helped me understand how dietetics is used professionally,” Kalman-Rome said.

In addition to setting him up for academic success, Kalman-Rome praises the College for preparing him to enter the field as a nutrition dietetics professional with an appreciation for nutrition’s role in public health.

“Adequate nutrition is instrumental to public health outcomes because it's impossible to remain healthy without it. Nutrition impacts all stages of life, from fetal development, infant mortality, maternal health, success in the classroom for growing children, the incidences of infection and disease, shortened lifespan from chronic diseases, but it is also a critical aspect of culture. Sharing food is a way of caring for each other and passing down our traditions and beliefs, nutrition is not only about physical health but also part of a holistic wellness of communities,” he said.

Kalman-Rome recently accepted a position as a Clinical Dietician at HCA Healthcare.

Congratulations, Eli!

Topics

Nutrition Students

registered dietitian

MS Nutrition

Department of Nutrition and Food Studies

Student Success

Students

Registered dietitian students cook nutritious meals for local firefighters

Shayla Brown — Wed, 10 Apr 2024 19:31:36 +0000

Registered dietitian students cook nutritious meals for local firefighters Shayla Brown Wed, 04/10/2024 - 15:31

Students from ��AV’s Department of Nutrition and Food Studies recently visited the men and women of Fairfax Fire Station 33. They taught the firefighters about responsible nutrition habits and cooked nutritious meals for them in the station’s kitchen.

Marcus Brick (left) and Mark Radish prepare a meal for local firefighters. Photo by Evan Cantwell/Office of University Branding

The experience was part of the master of science in nutrition degree program with a dietetics concentration in the College of Public Health. The program is a pathway to becoming a registered dietitian nutritionist. The seven graduate students in the MS/RD program will be the first to graduate from this program in May.

“The meal preparation is 100 percent student led, and it has to be a completely original and healthy recipes suitable for the firefighters’ needs,” said Sapna Batheja, program director and an assistant professor of nutrition.

The students were split into three groups and prepped meals during three different shifts at the firehouse following the department’s ABC shift pattern, which covers a three-day cycle.

Master of nutrition students Marcus Brick and Mark Rudich worked on this project together, and their dish was a Green Chili Turkey Chili. Rudich had previously made the dish for his family and wanted to recreate it for the firefighters.

“The parameters of the project focused on firefighter performance,” said Brick. “A big part of the meal was making sure that the firefighters had an adequate amount protein—about half a pound of meat [per person]—for a good amount of energy so they're fueled and ready to go for whatever emergency may come.”

Green Chili, Turkey Chili prepared by registered dietitian students. Photo by Evan Cantwell/Office of University Branding

In their research, the students found that cardiovascular disease is one of the largest issues facing the American population, especially firefighters, said Brick. “But you can reduce that risk by eating plenty of fresh fruits and vegetables, and supplementing them in any meal that you have,” Brick added.

College of Public Health faculty members Batheja, Lilian Dejonge, Allison McKay, and Allison Miner and registered firefighter dietitian Megan Lautz also attended the dinners.

Lautz has been a registered dietitian since 2015 and has a unique position as many fire departments don’t have an in-house dietitian. She works with dietitian students across the Washington, D.C., metropolitan area, including Brick, Rudich, and the rest of their cohort.

Lautz met with the students regularly and provided them with Excel templates to guide them throughout the process, said Brick. “They were really handy to have and made our workload a lot easier to handle.”

“They not only had to research and develop recipes in a professional format, but they also cooked meals for six to nine people, including the fire chief,” said Lautz.

Marcus Brick (top left), Mark Radish (top right), Allison McKay (bottom center left), Allison Miner (bottom center right), and the firefighters from Station 33 pose in front of firetrucks. Photo by Evan Cantwell/Office of University Branding

After the meal was prepared, the students gave presentations to the firefighters about the importance of a healthy diet. Brick and Rudich’s presentation featured the myths and cons of green powder diet supplement.

“Public speaking is a big part of being a dietitian, and throughout the course of this program, we’ve had a lot of opportunities to practice educating others on nutrition,” said Brick. “I've tried to stick with topics that I don't know much about to fill in my knowledge gaps as I teach others.”

“Without Megan and this program, I wouldn't have known that firefighter dietitian was a niche that I could go into. I can work with airline pilots, doctors, and so many other patient populations, and the program really helped me prepare for that,” said Brick.

In This Story

Allison McKay

Allison Miner, EdD, MS, RDN

Sapna Batheja, PhD, RDN, LDN

Topics

Department of Nutrition and Food Studies

Students

Pandemic emergency food benefits end as Nutrition Month starts

John Brandon Cantrell — Tue, 28 Feb 2023 19:10:06 +0000

Pandemic emergency food benefits end as Nutrition Month starts John Brandon C… Tue, 02/28/2023 - 14:10

In This Story

Evelyn Tomaszewski, MSW, ACSW

Kerri LaCharite, PhD

Erin D. Maughan, PhD

Topics

food insecurity

Department of Nutrition and Food Studies

Department of Social Work

School of Nursing

SNAP benefits

Food and Nutrition

Poverty and Inequalities

March 1 end of program will impact millions of Americans–predominantly families and people of color

Millions of families rely on food pantries, even after the height of the pandemic. Photo Credit: Emily Bartenfelder, ��AV BSW '20

On the same day National Nutrition Month kicks off, millions of individuals and families in the U.S. who currently receive benefits from the Supplemental Nutrition Assessment Program (SNAP) will see a decrease in their federal food benefits. On March 1, pandemic emergency allotments to SNAP are set to end–cutting benefits by $90 per month per person (on average).

Despite SNAP emergency allotments, many Americans still face food insecurity

During the COVID-19 public health emergency, food insecurity rates doubled overall throughout the nation and tripled in households with children. Congress originally enacted emergency allotments (EAs) during the pandemic to provide economic stimulus and address food insecurity. However, data shows that even though EAs kept more than 4 million people “above the poverty line,” according to a study from the Urban Institute, millions of Americans still experienced food insecurity and lived below the poverty line.

Evelyn Tomaszewski, MSW, assistant professor of social work in the College of Public Health at ��AV, underscores the severity of the issue, saying: “Food insecurity was prevalent during the pandemic and will remain a serious concern in a ’post-pandemic’ world, particularly among households with children–who were most likely to face food insecurity during the pandemic–as well as communities of color (per USDA data).”

“When you are struggling to balance rent and daily living expenses, a loss of $168 or $190 can translate to hardship and extreme food insecurity,” said Tomaszewski. “In 2022, 9% of the population of Virginia, or 1 in 11 persons, accessed SNAP benefits. We are talking about our neighbors, our students, and our colleagues.”

A study by American University found that by the end of 2021, Americans were paying an average of 12 percent of their income on food; for lower-income wage earners, it was closer to 36 percent.

In 2023, an estimated 34 million people (including 9 million children) still remain food insecure, and the cost of food is expected to rise by 3.5 percent - 4.5 percent, according to the USDA.

Vulnerable populations already adversely affected by COVID will see the biggest impact

“Our country’s vulnerable populations have been the most affected by COVID and inflation. Those who live significantly below the poverty threshold, including households with children headed by single women and Black and Hispanic households, rely on SNAP benefits to make sure there is food on the table,” said Kerri LaCharite, PhD, associate professor of Nutrition and Food Studies in the College of Public Health.

LaCharite and Tomaszewski are also concerned for populations that will likely dip below the poverty line when EAs end, including college students, seniors living on a fixed income, and individuals with disabilities.

Mason Social Work students volunteer at food pantry during COVID-19 pandemic.

College students who qualified for the emergency allocation will also lose their benefits on March 1, when those defined as “able-bodied adults without dependents” will again be limited to a three-month limit of benefits. According to the College and University Food Bank Alliance, more than 30% of college students were food insecure in 2019, even before the pandemic.

Older adults and persons with disabilities saw a decrease in SNAP benefits when they received “long overdue (and still minimal) increase to social security benefits.” With the end of EAs, benefits will be cut (on average) by $168.00 per month for households with adults aged 60 and older and (on average) $190 per month for persons with disabilities.

The impact of food insecurity is long-lasting for children and adults. “The long-term effects of food insecurity will affect health outcomes. In children, food insecurity is associated with cognitive problems, higher risks of being hospitalized, asthma, behavioral problems, depression, poorer general health, among a longer list. In non-senior adults, food insecurity is associated with diabetes, hypertension, mental health issues, high blood cholesterol levels, and poor sleep,” said LaCharite.

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

Erin Maughan, PhD, associate professor of nursing in the College of Public Health, works with K-12 school districts and school nurses and is particularly concerned about the impact on school-aged children, school systems, and the employees who may already be stretched thin.

“With SNAP emergency funds decreasing, it could increase the number of students or amount of food schools will provide students. Schools already are a safety net for food (breakfast and lunch), and some provide food backpacks for the weekend. Of greater concern is how it will impact mental health and learning. When children are hungry, they can't concentrate; down the road, it could also be an issue of malnutrition,” said Maughan

“Families are going to need to fill the gap somehow,” says LaCharite. “We have seen this in the past. It will likely mean increased reliance on food banks and pantries, skipping meals, and a significant decrease in the consumption of fruits and vegetables. Food insecure families buy less fruits and vegetables and buy more nonperishable staples as their budget for food shrinks.”

People are losing a significant amount of support money available via the SNAP EA, resulting in increased reliance on food banks (which are also consistently reporting both increased need and decreased donations.) While many of our area emergency food providers saw a temporary dip in need in fall 2021, they also experienced a large increase in patrons seeking food in the spring of 2022 as inflation rates started to rise.

What can be done to help?

March 1 is also the start of National Social Work Month, and Tomaszewski sees an important role for social work students and faculty–and beyond. In addition to donating to area food banks, there are ways that members of the community can help those experiencing food insecurity.

“At the macro or systems level, everyone can advocate for the Commonwealth of Virginia to add funds to the program that not only ensures SNAP benefits (at least) similar to the SNAP EA levels but also expands coverage to those that will be losing benefits, such as ‘able-bodied persons’ and college students,” says Tomaszewski.

She also sees an important role for those in the College of Public Health and beyond. “Social work students, and students throughout the College, directly work with those who will be affected by this policy change and/or who are at risk for food insecurity. At the individual level, social work students and allied professionals across the College can learn about food insecurity and available benefits, and ensure that clients know what is available, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and SNAP.”

As the country recognizes National Social Work Month and National Nutrition Month, it is also an opportunity to recognize, support, and advocate for our neighbors, our students, and our colleagues who continue to experience food insecurity across the United States.

Registered Dietitian Helps Prepare Mason Dietetics Students to Lead Population Health Through Nutrition

Mary Cunningham — Sun, 28 Aug 2022 21:08:45 +0000

Registered Dietitian Helps Prepare Mason Dietetics Students to Lead Population Health Through Nutrition Mary Cunningham Sun, 08/28/2022 - 17:08

Mason’s new Master of Nutrition dietetics concentration, commencing in fall 2022, will prepare Registered Dietitians to protect the public, remain competitive, and increase recognition of the field.

Registered Dietitians (RDs) play a leading role in population health through nutrition, and new requirements to become an RD will make the profession even more important. This fall, Mason’s first cohort of Master of Science in Dietetics students begins their education to become RDs with the Academy of Nutrition and Dietetics (ACEND) Future of Education Model curriculum. In the new full-time program, students will earn their master’s degree and complete their internship in two years. Mason is the only program with a main campus in the Washington, D.C., area whose curriculum follows this new best-practice model.

Starting in 2024, a master’s degree is required to take the RD licensing exam. These new professional requirements seek to elevate the field to better protect the public, remain competitive, and increase recognition of the field. Additionally, the changes will improve career satisfaction, professional involvement, and compensation among dietitians, according to the Commission on Dietetic Registration, the credentialing agency for the ACEND, who recommended the changes.

The Bureau of Labor Statistics reports that employment of dietitians is expected to increase 11% from 2020 to 2030, faster than the average for all occupations. RDs are the only licensed nutrition professionals in the United States and are held to the highest professional standard of any nutritional profession.

A didactic internship, another requirement to take the licensing exam, has always been a key component to being licensed; however, it is now included in the Dietetics curriculum. A great internship can help students explore different aspects of the dietitian nutritionist field and help them feel more prepared to begin their career. It can also provide a direction for where they want to focus their RD skills.

Lauren Fay, RD, Mason Dietetics preceptor

"One of the best parts of the internship is having opportunities to work in different areas and getting a feel for what branch of dietetics interests you,” says Oncology Dietitian Clinical Specialist at Inova Cancer Institute Lauren Fay, RD. “There are so many different specialties you can work in within this profession. Being able to get a taste, no pun intended, for what might be the best fit for you is an awesome opportunity and really helps when entering the profession.”

The internship requires 280 hours in a clinical setting with a current dietitian. Future preceptors, like Fay, are eager to begin working with Mason students.

“It’s our responsibility as practicing dietitians to ensure the future of our profession is well-trained and it would be crazy for me to miss out on that opportunity to pay it forward,” says Fay. “The difference between in-class learning and internships is that you get to see the application of your knowledge in a real-life setting. I don’t think that can ever be taught out of a book. Seeing a practitioner apply knowledge into a real-life situation gives you a much better understanding of how that information is actually helping individuals and how to apply it in the future.”

The program already has 15 preceptors in Virginia, Washington, D.C., and Maryland dedicated to guiding students through their internships. Internship opportunities range from hospitals and private practice to the Center on Aging and sports nutrition.

“Knowing some of their future preceptors, I know students are going to have access to some of the best medical training opportunities that DC has to offer. Being in the DC area is such an amazing experience that benefits Mason students,” says Fay, who is a part of the Advisory Board for Mason’s dietetic internship.

Fay is also a current Mason Master of Public Health (MPH) student with a concentration in Health Policy. She feels that earning this degree will make her a better dietitian and help her further professionalize the field of dietetics. For example, she would like to see RDs present at the table for policy discussions, she says, and she knows the MPH can help her do that.

From obesity to food insecurity and sustainability, Fay and other dietitians are key leaders in public health. Once Fay got involved with Mason, she was inspired to become a student herself, and is thrilled to continue sharing her knowledge with the next generation of dietitians, Mason RDs.

Learn more about Mason's Master of Nutrition, Dietetics concentration that prepares future Registered Dietitians here.

Topics

CHHS

Department of Nutrition and Food Studies

Nutrition

dietetics

registered dietitian

Basiri Featured in Northern Virginia Academy of Nutrition and Dietetics Newsletter

Mary Cunningham — Mon, 08 Aug 2022 13:08:46 +0000

Basiri Featured in Northern Virginia Academy of Nutrition and Dietetics Newsletter Mary Cunningham Mon, 08/08/2022 - 09:08

In This Story

Raedeh Basiri, PhD, RDN

Assistant Professor of Nutrition and Food Studies Raedeh Basiri was featured as the RDN (Registered Dietitian Nutritionist) Spotlight and discussed the importance of nutrition to public health.

Basiri gave this interview to the Northern Virginia Academy of Nutrition and Dietetics (NVAND) and it was originally featured in NVAND's August 2022 newsletter.

1. What has been your path through dietetics? How did you get to where you are today professionally?

I have always been very interested in helping people to live healthier. I chose nutrition to support people’s health and well-being with minimum side effects. I got my bachelor’s degree in clinical nutrition and worked in in-patient and outpatient settings for seven years. Additionally, I was a founder of a dietetics clinic. Working with patients showed me that nutrition can play a very important role in the treatment of various diseases.

Therefore, I decided to help more people by adding to this amazing science. I was determined to go to graduate school, but I wanted to do it in the most advanced country in this field. After researching different programs in different countries, I chose the United States. I self-taught myself English and got admitted to Florida International University (FIU). I received my master’s degree in Dietetics and Nutrition at FIU and got accepted into the Ph.D. in nutrition at Florida State University (FSU). My passion for clinical nutrition made me go through the RD program again, this time in the US. After receiving my Ph.D./RD, I continued as a post-doctoral research fellow at FSU to do more research on the effects of functional foods on the prevention and treatment of chronic diseases. I joined the Department of Nutrition and Food Studies at ��AV in August of 2021 to educate and inspire more nutrition and dietetic students.

2. Tell us more about your career and what you enjoy most about your work.

I love that my teaching, research, and service activities influence people directly to make positive lifestyle choices. For my dissertation, I examined the effects of nutrition education and supplementation on wound healing in patients with diabetic foot ulcers. The results of my study showed that nutrition intervention helped diabetic foot ulcers heal 12.85 times faster than the control group. This indicates how nutrition can make a great difference in the quality of life of these patients. I love producing scientific evidence to prevent disease at first and to help patients with chronic diseases to better manage their conditions. I am so grateful that at ��AV, my teaching, research, and service activities are all strategically aligned to facilitate the greatest synergy in my professional work. As a result, I have been fortunate to receive funding to evaluate the effects of individualized nutrition therapy on the prevention and delaying of type 2 diabetes in individuals who are overweight and obese.

3. What do you believe to be emerging trends in the field of nutrition and dietetics, and how can other RDNs and future RDNs best prepare for these changes?

The science of nutrition is growing so fast. There are lots of controversies in this field and therefore it is essential for RDs to keep themselves up-to-date and to think critically when they are reviewing new information.

4. What have you learned through your experience as an RDN, and what else would you consider valuable in sharing with other NVAND members?

Nutrition plays a very important role in the prevention and treatment of many diseases. RDs should empower themselves by reviewing evidence-based information from valid and reliable sources so they can be confident about what they are doing. This will also support them to have a great positive impact on the quality of care in the healthcare system.

Learn more about Mason's Master of Science in Dietetics here.

Topics

CHHS

Department of Nutrition and Food Studies

CHHS Faculty

Nutrition Faculty

Nutritional Supplements and Education Decrease Inflammation in Diabetic Patients with Foot Ulcers

Mary Cunningham — Tue, 28 Jun 2022 15:36:04 +0000

Nutritional Supplements and Education Decrease Inflammation in Diabetic Patients with Foot Ulcers Mary Cunningham Tue, 06/28/2022 - 11:36

In This Story

Raedeh Basiri, PhD, RDN

A new study by Assistant Professor of Nutrition and Food Studies Raedeh Basiri shows that nutritional interventions play a pivotal role in treatment and healing.

Nutritional supplementation and education would support faster healing in patients with Diabetic Foot Ulcers.

A diabetic foot ulcer, an open wound on the foot, affects about 25% of diabetes patients, and without proper care, ulcers can lead to amputation. As with all chronic wounds, diabetic foot ulcers are persistently inflamed, which slows the healing process.

A new study by ��AV Assistant Professor of Nutrition and Food Studies Raedeh Basiri finds that in people with diabetic foot ulcers, nutritional supplements and nutritional education can significantly decrease inflammation and enhance the healing process.

“Currently, nutritional interventions or referral to dietitians are not part of diabetic foot ulcer standard care. Our results show that nutritional interventions play an important role in decreasing inflammation and should be an integral part of treatment, underscoring the importance of an interdisciplinary approach to clinical care,” said Basiri, who is a Registered Dietitian Nutritionist.

Assistant Professor of Nutrition and Food Studies Raedeh Basiri

Participants in the intervention group of the study were educated about improving their dietary intake by increasing their consumption of low-fat/high-bioavailable protein sources, vegetables, and high-fiber carbohydrates, as well as decreasing their intake of refined and simple carbohydrates.

In addition to nutritional education, patients took a nutritional supplement. People with diabetic foot ulcers have a significantly lower intake of micronutrients, especially potent antioxidants, which have shown the potential to alleviate chronic inflammation. The nutritional supplement provided at least 50% of the Food and Nutrition Board’s recommended dietary allowance (RDA) for antioxidants, and the nutrition education supported patients receiving the remaining antioxidant recommendations from their diet.

The study evaluated the effects of nutrition supplementation and education on inflammatory biomarkers in patients with diabetic foot ulcers. After 12 weeks, concentrations of the inflammatory biomarker IL6 decreased significantly in the intervention group, but increased drastically in the control group. Results on other biomarkers were not statistically significant. The sample size was relatively small, so researchers recommend more clinical trials with larger sizes to confirm the results.

To the research team’s knowledge, this is the first randomized controlled trial that uses both nutrition education and supplementation for improving inflammation status in patients with diabetic foot ulcers. “Improving Dietary Intake of Essential Nutrients Can Ameliorate Inflammation in Patients with Diabetic Foot Ulcers” was published in Nutrients in June 2022.

Topics

CHHS News

CHHS Research

Department of Nutrition and Food Studies

College of Health and Human Services and ServiceSource Establish a Center on Aging with a Focus on Healthy Aging and Workforce Development

Mary Cunningham — Wed, 18 May 2022 20:55:33 +0000

College of Health and Human Services and ServiceSource Establish a Center on Aging with a Focus on Healthy Aging and Workforce Development Mary Cunningham Wed, 05/18/2022 - 16:55

In This Story

Dr. Cathy Tompkins

Healthy aging is more important than ever in the U.S. as everyone in the Baby Boomer generation nears retirement age.

Post-doctoral student Hyun Kang, Associate Dean of Faculty and Staff Affairs and Professor Cathy Tompkins, Assistant Professor Michelle Hand, and Chair of the Department of Social Work Emily Ihara at the opening of the Wellness Center for Older Adults.

College of Health and Human Services and ServiceSource, Inc. (SSI) have established a Northern Virginia Center on Aging, which will be recognized as a satellite center with the Virginia Center on Aging (VCoA). The center will provide services, programs, and activities for older adults and workforce development and continuing education for health care professionals who support older adults. Faculty and students will be actively involved and are excited for this new opportunity.

The Center on Aging will expand the VCoA’s mission of being an interdisciplinary study, research, information, and resource facility for the Commonwealth of Virginia utilizing the full capabilities of faculty, staff, libraries, laboratories, and clinics for the benefit of older Virginians and the expansion of knowledge pertaining to older adults and aging in general. VCoA is a statewide agency created by the Virginia General Assembly.

“Healthy aging is now more important than ever as our over-65 and over-85 populations continue to grow in the coming decades,” said Associate Dean of Faculty and Staff Affairs and Professor Cathy Tompkins. “This collaborative program will help prepare the current and future geriatric workforce to optimize opportunities to maintain and improve physical and mental health, independence, and quality of life throughout a person’s life.”

By 2030, every person in the Baby Boomer generation will be 65 or older. With this generation being larger than generations before it, more resources are necessary to support the population.

The new center will provide workforce training to students across the College’s departments through practicums, internships, and other experiential learning opportunities on how to effectively work with older adults. Additionally, the Center will partner with other community organizations to provide continuing education and training for frontline workers and licensed professionals. College faculty will have opportunities to evaluate current interventions implemented by SSI staff and community partners.

The Northern Virginia Center on Aging will be housed at the new Wellness Center for Older Adults (WCOA), which is less than four miles from Mason’s campus.

The College is home to the Department of Social Work and leads research and workforce development initiatives focused on healthy aging. Other departments actively involved in the new Northern Virginia Center on Aging include the School of Nursing and the Department of Nutrition and Food Studies.

SSI’s mission is to facilitate services, resources, and partnerships to support people with disabilities and it offers a wide range of services to serve the community, including operating the WCOA.

Other WCOA community partners supporting the Center include AARP Virginia, The Alzheimer’s Association American Health Care Professionals, the Osher Lifelong Learning Institute, INOVA Community Health, Insight Memory Care Center, Northern Virginia Community College, Shenandoah University, the Shepherd’s Center, and the Parkinson Social Network.

About Mason

��AV, Virginia’s largest public research university, enrolls 39,000 students from 130 countries and all 50 states. Located near Washington, D.C., Mason has grown rapidly over the last half-century and is recognized for its innovation and entrepreneurship, remarkable diversity, and commitment to accessibility. In 2022, Mason celebrates 50 years as an independent institution. Learn more at http://www.gmu.edu.

About the College of Health and Human Services

The College of Health and Human Services prepares students to become leaders and to shape the public's health through academic excellence, research of consequence, community outreach, and interprofessional clinical practice. The College enrolls more than 1,900 undergraduate and 1,300 graduate students in its nationally-recognized offerings, including 6 undergraduate degrees, 13 graduate degrees, and 6 certificate programs. The college is transitioning to a college of public health in the near future. For more information, visit https://chhs.gmu.edu/.

Topics

Department of Nutrition and Food Studies

Nutrition News

��AV’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics

Mary Cunningham — Mon, 16 May 2022 16:03:10 +0000

��AV’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics Mary Cunningham Mon, 05/16/2022 - 12:03

In This Story

Lawrence J. Cheskin, MD

Sapna Batheja, PhD, RDN, LDN

New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian

The ��AV College of Health and Human Services announced today that its Master of Nutrition Concentration in Dietetics has been accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In 2024, a master’s degree will be required in order to become a Registered Dietitian (RD), and this new concentration allows Mason to help raise the standards across the field.

“Nutrition is an essential component in public health and the fight for health equity. With this newly accredited program, Mason will help future dietitians gain the required knowledge and increased credentials to meet the growing need in the field,” Larry Cheskin, MD, chair of the Department of Nutrition and Food Studies, said. “Additionally, we are thrilled to be able to train students locally and in our soon-to-open nutrition clinic in the College’s Population Health Center.”

The program follows the Future of Education model for preparing RDs. To ensure career-ready graduates, the Future Education Model integrates coursework and an internship into a two-year master’s program. Mason is the second college in Virginia to offer this program.

“As a deeply embedded member of the community, we work closely with local Registered Dietitians and clinics that are ready to partner with our students for practicums and internships, which will happen in the second year of the program,” said Program Director and Assistant Professor Sapna Batheja, PhD, RD.

The College will matriculate its first students in fall 2022. The State Council of Higher Education for Virginia (SCHEV) has approved Mason’s concentration in Dietetics, as well as a concentration in community and a no-concentration option.

Learn more about Mason's Master of Science in Nutrition in Dietetics here.

Topics

CHHS

CHHS News

Department of Nutrition and Food Studies

Food and Nutrition

Accreditation

Graduation Spotlight: Laurel Jennings (MSN ’22) Rises as a Researcher

John Brandon Cantrell — Mon, 16 May 2022 12:46:23 +0000

Graduation Spotlight: Laurel Jennings (MSN ’22) Rises as a Researcher John Brandon C… Mon, 05/16/2022 - 08:46

In This Story

Raedeh Basiri, PhD, RDN

Jennings’ research in the Master of Nutrition program propelled her interest in incorporating scholarship with a career as a Registered Dietitian.

Laurel Jennings’ devotion to public health led her to Mason to better understand how the food system can impact social justice and health equity. She found the coursework and research opportunities at Mason to support and propel her goal of educating others on the power of micronutrients and how vitamins and minerals can aid disease prevention. As she graduates with a Master of Science in Nutrition degree in May 2022, she shares how she discovered an interest in research and how it will improve her future work as a dietitian.

“I am passionate about the pursuit of social justice in the food system, and I believed that an education at Mason would prepare me to meet the diverse demands of the world’s most vulnerable populations,” said Jennings. “As Mason prepares new health professionals to conduct innovative research to better domestic and global public health, I sought out this opportunity in the preparation of transforming nutrition interventions at all population levels.”

At Mason, Jennings’ aspirations for working in health equity and social justice were met and even exceeded with research opportunities that allowed her to have a role in strengthening public health.

Jennings began in the Master of Public Health program, but she transitioned into the Master of Nutrition program when she realized the program better aligned with her career interests. She soon became a graduate research assistant (GRA) to Raedeh Basiri, assistant professor of Nutrition, to help progress Basisri’s research on individualized nutrition therapy and type 2 diabetes. The opportunity gave Jennings insight into how to design research, apply for grants, conduct human studies, and conduct her own research for publication.

“I completed the process of submitting our protocols to Mason’s Institutional Review Board and the Institutional Biosafety Committee. I also completed the clinical trials application and worked rigorously to develop our questionnaires [for research participants],” Jennings said.

The experience of working with Basiri inspired Jennings to pursue her own research project. With Basiri’s supervision, Jennings wrote a review paper on the relationship between amino acids, B vitamins, and choline to study how they may influence Autism Spectrum Disorder. In April, Jennings’ research resulted in her winning a 2022 Celebration of Scholarship award.

Jennings said that the opportunities she obtained in the Master of Nutrition program grew her interest in pursuing research in her future career.

“A career goal of mine is to work directly with micronutrients, as they relate to vitamin and mineral deficiencies and to improve disease outcomes,” said Jennings. “Coming into the program, I intended to do this solely through a clinical focus, but after my GRA position and coursework, I’ve found the importance of research. Although I still hope to focus on clinical dietetics, my MS degree program has influenced my interests in incorporating research in my career.”

When asked what others should know about Mason’s Nutrition program, Jennings spoke about the value that the Nutrition Department’s teachers and staff provide. “I experienced a positive and encouraging environment at Mason, where peers and teachers aimed to assist my learning and provide me with constructive feedback,” Jennings said. “This was essential in my learning processes and improving my work without discouraging me.”

After graduating with her master's degree in nutrition, Jennings will attend North Carolina Central University in August to pursue the Future Education Model Dietetics Certificate Program.

Topics

Department of Nutrition and Food Studies

Graduation

Mason professor wants more support for mothers and children suffering from food insecurity

Colleen Rich — Wed, 04 May 2022 12:25:07 +0000

Mason professor wants more support for mothers and children suffering from food insecurity Colleen Rich Wed, 05/04/2022 - 08:25

Constance Gewa. Photo by Creative Services

��AV professor Constance Gewa says that one of the biggest international problems we face is mothers and children worldwide chronically suffering from food insecurity and a lack of nutrition. Gewa, whose research has focused on countries in Africa, says that undernutrition can start in utero and get worse from there.

When children start their lives in poor nutritional status and it continues, there can be significant long-term consequences, said Gewa, an assistant professor in the College of Health and Human Services’ Department of Nutrition and Food Studies. For example, childhood stunting has been associated with reduced development and poor academic and work performance.

“When undernourished women become pregnant, it can affect their children’s overall health right away,” Gewa said. “Their children are likely to suffer from intrauterine growth retardation, low-birth weight and might not even survive or, if they do survive, they could struggle and fail to thrive. If they continue to face food insecurity and a lack of nutrition, their health and developmental problems will escalate.”

Gewa said there needs to be particular attention paid to young women, even before they become pregnant, to ensure that they are well-nourished and as healthy as possible.

“Addressing nutritional concerns and supporting the health of women and girls, at pre-conception, during pregnancies and between pregnancies, could help break the cycle of malnutrition,” said Gewa. “It’s a start, but it can’t end there.”

In addition, Gewa said it’s important to promote healthy child-feeding practices such as breastfeeding whenever possible.

“We know that the best and safest food for a baby is breast milk,” Gewa said. “In low-income nations, we promote breast feeding because we know it is safe and nutritious, but if a mother isn’t well-nourished then it is difficult for her to breastfeed her young child as recommended.”

Gewa’s work has highlighted high rates of food insecurity in small households in rural Kenya and the disconnection between promoted agricultural practices and the nutrition of mothers and children.

In general, she said, adopting agricultural policies that are nutrition-sensitive can lead to improved health and nutrition for mothers and children.

Small farm households “are most vulnerable to malnutrition. However, a number of agricultural policies are not sensitive” to poor farmers’ needs, said Gewa. “If the agricultural policies in a certain area do not promote healthful foods that a family can sustainably farm and consume, then that can lead to food and nutrition insecurity.”

Gewa is a leading expert in estimation of dietary intake quantity and quality in African populations, sustainable food-based strategies aimed at improving food security and nutritional and health status of mothers and children populations in resource-poor settings in Africa and diet-related behavior change. Gewa also worked as a nutrition team leader and a project coordinator with a child nutrition research project in Kenya.

Constance Gewa can be reached at cgewa@gmu.edu

For more information, contact Anna Stolley Persky at apersky@gmu.edu

About George Mason

��AV is Virginia’s largest public research university. Located near Washington, D.C., Mason enrolls 39,000 students from 130 countries and all 50 states. Mason has grown rapidly over the past half-century and is recognized for its innovation and entrepreneurship, remarkable diversity and commitment to accessibility. In 2022, Mason celebrates 50 years as an independent institution. Learn more at gmu.edu.

Topics

Tip Sheet

College of Health and Human Services

Department of Nutrition and Food Studies

food insecurity

Research

Department of Nutrition and Food Studies

College of Public Health is fueling the pipeline for nutrition professionals

George Mason's first cohort of graduates had a 100% pass rate on the RD certification exam—and every student was immediately employed as an RD.

Topics

Registered dietitian students cook nutritious meals for local firefighters

In This Story

Related Stories

Topics

Pandemic emergency food benefits end as Nutrition Month starts

In This Story

Topics

March 1 end of program will impact millions of Americans–predominantly families and people of color

Despite SNAP emergency allotments, many Americans still face food insecurity

Vulnerable populations already adversely affected by COVID will see the biggest impact

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

What can be done to help?

Registered Dietitian Helps Prepare Mason Dietetics Students to Lead Population Health Through Nutrition

Mason’s new Master of Nutrition dietetics concentration, commencing in fall 2022, will prepare Registered Dietitians to protect the public, remain competitive, and increase recognition of the field.

Topics

Basiri Featured in Northern Virginia Academy of Nutrition and Dietetics Newsletter

In This Story

Assistant Professor of Nutrition and Food Studies Raedeh Basiri was featured as the RDN (Registered Dietitian Nutritionist) Spotlight and discussed the importance of nutrition to public health.

Topics

Nutritional Supplements and Education Decrease Inflammation in Diabetic Patients with Foot Ulcers

In This Story

A new study by Assistant Professor of Nutrition and Food Studies Raedeh Basiri shows that nutritional interventions play a pivotal role in treatment and healing.

Topics

College of Health and Human Services and ServiceSource Establish a Center on Aging with a Focus on Healthy Aging and Workforce Development

In This Story

Healthy aging is more important than ever in the U.S. as everyone in the Baby Boomer generation nears retirement age.

Topics

����AV’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics

In This Story

New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian

Topics

Graduation Spotlight: Laurel Jennings (MSN ’22) Rises as a Researcher

In This Story

Jennings’ research in the Master of Nutrition program propelled her interest in incorporating scholarship with a career as a Registered Dietitian.

Topics

Mason professor wants more support for mothers and children suffering from food insecurity

Topics

��AV’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics