Nashville Academy of Nutrition and Dietetics Fall Newsletter: October 2020
CALLING ALL INTERNS!
Share your internship experience with us, your pictures/stories might be featured in the next newsletter! Remember tips for DICAS are always welcome!
Contact Maddie Emler, Secretary at email@example.com
Thanks to All Who Attended Our Fall Meeting!
What an awesome experience we had!
This year we gathered virtually via Zoom for our fall meeting. We had the distinct honor of hearing from national speaker, Lynette Broom, RDN. Her lecture titled Eating Disorders and Black
Women covered topics including a general overview of eating disorders, eating disorders with black women, and different treatment modalities. We had a great turn out and were able to offer continuing education credits for those in attendance!
Letter from the President:
Hi everyone! Thank you for joining or continuing your membership during this crazy year!
I’m Mollie Perry and I am the current President of NAND. This is my third year on the NAND board and I am excited to be leading a fantastic board team this year. I’d also like to thank Melissa Giovanni (past-president) for her amazing leadership last year and continued mentorship this year. Thank you Melissa!
While this year may be unprecedented, NAND has already been very busy virtually! So far we have wrapped up a networking and trivia event over zoom, listened to a great speaker during our virtual fall meeting, earned extra CEU’s during a virtual education event, and most recently we had one of the best turnouts for our fall Journal club.
Looking forward you can expect to hear about NAND and TAND award nominations, our spring journal club, networking event, National Nutrition Month and spring meeting. Many of these events offer the opportunity to earn CEU’s. As of now all events are set to be virtual for the year, but of course we will reevaluate if conditions allow.
Last, I’d like to invite any of our members who are interested in joining the board for the 2021-2022 year to reach out to me. The NAND board is a great way to network, build leadership skills and your resume, plus your NAND membership is free! You can check out the various positions on our website, eatrightnashville.org.
Thank you for your continued membership and participation in NAND. Please feel free to reach out to me with any questions at all!
Mollie Perry, MS, RDN Mollie@nashvillenutritionpartners.com
By: Katie Arnette
Being a successful student in a dietetic program has seemed to always be synonymous with being able to gather data and implement that data in situations before you. We learn that this is paramount for being a good medical practitioner, and that being able to adjust quickly is a quality found in the best nutrition professionals. It is no secret that this past calendar year has been full of opportunities to sharpen our adaptability skills. Pivoting away from full weeks on campus to countless hours parked in front of screens at home has demanded an increased emphasis on self-motivation. Essentially, it has shifted the responsibility more towards the student to take charge of his or her learning.
The COVID-19 pandemic has created countless amounts of frustrations and hardships in the education realm. I’m sure I’m not the only dietetic student that would like to sincerely thank her (or his) professors for leading by example when it comes to staying positive, adapting to fluctuating conditions, and finding a way to get the job done. Seeing how our mentors have seamlessly shifted our courses to adhere to new safety guidelines without sacrificing educational depth, has been a huge blessing throughout the past year. I often hear how this pandemic is unlike anything anyone has seen so far in their lifetimes, so I believe that our professors’ abilities to adapt and lead through such unprecedented times speaks to the high-quality training every nutrition professional goes through to become seasoned and prepared.
With this reinvigorated sense of self-motivated education, I think my fellow students and I have been pushed to explore the aspects of nutrition that excite us in ways we have not pushed ourselves before. It is exciting to think that the future professionals of our field have been led to respond in such a productive way in regard to learning through the pandemic. As the semester, and school year, continues I urge my fellow students to stay curious and unshakeable in their pursuits training how to be a great Registered Dietitian. The adversity we conquer now will lead to tremendous advances down the road!
Katie Arnette is a current Nutrition and Food Science-Dietetics senior at Middle Tennessee State University. She holds a BS in Molecular Biology from Eckerd College (2017). She currently works as an intern at Nourish Food Bank, a CrossFit Trainer, serves as the MTSU NDA President, the Student Representative for NAND, and is also a student member of the Academy of Nutrition and Dietetics. She hopes to combine her passions for biochemistry and nutrition to research better ways serve patients affected by chronic disease.
Easy Cornbread Recipe
-1 cup of flour
-1 cup of cornmeal
-1/4 cup sugar
-4 teaspoons baking powder -1/2 teaspoon salt
-1 cup buttermilk
-1/3 cup melted butter
1. Preheat oven to 350°F.
2. Whisk together flour, cornmeal, sugar, baking powder and salt.
3. In a separate bowl, whisk together egg, buttermilk and melted butter.
4. Combine the wet and dry ingredients just until mixed.
5. Spread into a greased 8×8 pan and bake 30-35 minutes or until a toothpick comes out clean.
Slow Cooker Buffalo Chicken Chili
-1 lb. shredded chicken
-15 oz canned white navy beans drained and rinsed
-15 oz red kidney beans
-1 cup finely chopped carrots,
-1⁄4 c. celery finely chopped
-1 yellow onion (Hint: food process carrots/celery/yellow onion on pulse) -14.5 oz can fire roasted tomatoes drained
-2 cups chicken broth
-1/4-1/2 cup buffalo wing sauce
-1 package of ranch dressing mix
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1 teaspoon paprika OR smoked paprika
-8 oz cream cheese
-Blue cheese crumbles (optional)
-cut sticks of carrots and celery (optional
- Cook 1 lb. of chicken breast at 375 degrees Fahrenheit until chicken temperature reaches 165 degrees Fahrenheit. Once chicken has been taken out of the oven and has been cooled, shred chicken.
- Add all ingredients except cream cheese and optional blue cheese, into a slow cooker that has been sprayed with a non-stick spray. Place and stir ingredients into slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Once chili has finished cooking process, add in cream cheese. Stir in the cream cheese carefullyas not to curdle the cream cheese.
- Optional: top with blue cheese and serve with carrots and celery sticks.
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Stay tuned for our future events! We have fundraisers, more journal clubs, a spring meeting, and National Nutrition Month details coming soon.
We would love to connect with you:
Connect with us on our website, email, Facebook, Twitter, and pinterest!
November 5, 2020 @ 12:00 pm CST
With our lobbyist, Jill Talbert, regarding Public Policy and Advocacy Register on our Facebook page!
Academy of Nutrition and Dietetics Elections:
Nominate someone for an Academy National Election position up until November 9th!
NAND Award Nominations:
Please view the attached form for nomination information, important dates regarding nominations are:
Nominations are due to Elise.Thompson@HCAhealthcare.com by Thursday, November 13, 2020
NAND Journal Club
December 10, 2020 @ 6:00 pm CST via Zoom
Come join us as we discuss nutrition support recommendations in the COVID-19 patient!