Students Promote Healthy eating at Oregon Ag Fest

April Strickland & Kayla Staggs

Dietetic inters April Strickland & Kayla Staggs

College of Public Health and Human Sciences dietetic interns attended Oregon Ag Fest at the Salem Fairgrounds on April 28 and 29 and encouraged healthy eating by presenting cooking demonstrations using products from Bob’s Red Mill.

In addition to Bob’s Cornbread Mix, the students used Bob’s Red Mill products to demonstrate making Oregon Berry Date Bars. OSUDI students presenting included Kayla Staggs, April Strickland, Natasha Luff and Christina Wright.

Bob’s Red Mill founders Charlee and Bob Moore are the driving force behind the college’s Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health, donating $5 million to its endowed director and to renovate the college’s food labs in Milam Hall.

The Dietetic Internship at Oregon State University (OSUDI) is a non-credit, non-degree, post-baccalaureate program accredited by the American Dietetic Association’s Accreditation Council for Education in Nutrition and Dietetics (ACEND). The OSUDI program focuses on long-term senior nutrition care and community nutrition.