It is an exciting time at Ball State University in Muncie, Indiana!
In mid-September we held the groundbreaking ceremony for the new home of the new Department of Nutrition and Health Science in the new College of Health (see pictures below)! In addition to housing our faculty offices (5th floor), this incredible (green) building will include state of the art community clinics (where our students will practice interprofessional education with others in the College - including Nursing, Speech/Audiology, Counseling Psychology, and Kinesiology).
[Image result for ball state college of health][Related image]
Our unit - The Department of Nutrition and Health Science - was formed last year when Nutrition and Dietetics (undergraduate program with 125+ majors; MA/MS with 66 majors) merged with faculty/programs in Health Science.
We are searching for a new nutrition colleague with medical nutrition therapy expertise who can help us move toward the future! This faculty position (tenure-track) can be filled by a new professional or a seasoned individual who could begin at the rank of Associate or even Full Professor. Apply online at https://bsu.peopleadmin.com/postings/10713.
We hope you will consider applying for our position.....and we encourage you to share this information with others who are looking for an exciting challenge.
Come grow with us!!
Carol A. Friesen, PhD, RDN, CD
Professor of Nutrition and Graduate Program Director
Department of Nutrition and Health Science
Ball State University
Muncie, IN 47306
765/285-5961 (main office)
WorldFish is urgently looking for a Nutrition Scientist to further
WorldFish’s research agenda and ensure that production gains made
through sustainable aquaculture and resilient small scale fisheries
increase consumption of nutrient-rich fish and fish-based products, in
particular in poor and vulnerable population groups, including in the
first 1000 days of life. S/he will conduct research on
nutrition-sensitive fish production systems, factors affecting fish
consumption, especially in women and young children, development and
utilization of fish-based products and the effect of fish consumption
on maternal health and nutrition, child growth, development and
* Further develop research strategy on nutrition-sensitive fish
production systems and ensure its effective implementation in
countries where we work.
* In collaboration with WorldFish staff and partners, lead the
initiation and timely submission of project proposals on fish for
improved nutrition and health of women and children.
* Develop and implement innovative research activities in fish for
improved nutrition and health.
* Develop and ensure effective utilization of tools, methods and
indicators for nutrition-sensitive fish production and fish for
improved nutrition and health.
* Publish quality research results in peer-reviewed journals as well
as briefs, reports and through other media.
* Develop and strengthen our partnerships with global, regional and
national researchers in nutrition-sensitive fish production and fish
for improved nutrition and health, and with the CGIAR Research Program
on Agriculture for Nutrition and Health (CRP A4NH).
* Ensure a pro-poor, innovative and gender responsive market-oriented approach
* Develop research plans and lead implementation ensuring quality and
timely deliverables; monitor progress and prepare progress reports.
* Mentor young nutrition researchers in key program countries and
build the research capacity for WorldFish and partners.
Location: The position will be based in Phnom Penh, Cambodia or in one
of our priority focal countries.
Duration: The initial employment contract will be for a 3-year period,
with possibility for renewal.
Salary: This is an International Recruited Staff (IRS) position with
annual salary ranging between USD 63,000 – USD 67,000 per annum.
WorldFish's IRS shall receive comprehensive benefits including (but
not limited to) housing allowance*, relocation and repatriation
assistance*, dependent education allowance*, home leave entitlement*,
comprehensive insurance coverage for staff and eligible dependents,
and pension/provident fund contribution.
Note: Items marked * are not applicable to staff recruited as Home
Country Internationals (nationals of the country of posting). All
benefits are subject to terms and conditions.
For more information, visit: https://www.workable.com/j/08A37A1F40
Click here to apply: https://worldfish.workable.com/jobs/615185/candidates/new
On Mon, Nov 27, 2017 at 4:50 PM, Kathrynne
fivestar(a)nutritionucanlivewith.com [Nutrition_Reports] <
> Food Politics <https://www.foodpolitics.com>
> Where are we on menu labeling?
> Posted: 27 Nov 2017 06:23 AM PST
> At the moment, we are on track to have the long-delayed calorie labeling
> on menu boards by May 2018.
> The FDA has just issued draft guidance
> on how to do it.
> Recall that menu labeling was authorized by the Affordable Care Act of
> 2010, but the FDA delayed it until May 2017 and the Trump administration
> delayed it again for another year.
> Why? Lobbying by everyone affected by it, but particularly by trade
> groups for movie theaters, grocery stores, and pizza places.
> FDA Commissioner Scott Gottlieb issued a statement listing the agency’s
> <https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm584147.htm> for
> these groups:
> We’ve heard the [industry’s] concerns, took them to heart, and are
> responding with practical solutions to make it easier for industry to meet
> their obligations in these important public health endeavors.
> For instance, some store owners asked us whether posters, billboards,
> coupon mailings, and other marketing materials would meet FDA’s definition
> of a menu that would be required to include calorie information. Our new
> draft guidance explains that these materials are not considered menus under
> our regulation and do not require calorie counts.
> Supermarket and convenience store managers with self-service buffets or
> beverage stations asked whether they needed to have an individual sign next
> to each item with a calorie declaration. While this is one way to comply
> with the regulation, our draft guidance offers other practical ways to post
> calories for multiple items on a single sign. For instance, a single sign
> posting that is visible while consumers are making their selection is one
> way to comply that may provide additional flexibility for some
> Pizza delivery chain owners told us they were struggling to develop menu
> boards reflecting the thousands of topping combinations people might want
> on their pizza, so we provided several new examples for how to do this to
> help them comply with the law’s plain language.
> For some segments of the industry, these compromises are not enough.
> According to Politico
> a spokesman for the National Association of Convenience Stores (NACS)
> complained that the new guidelines do
> nothing to pull down the barriers to compliance that have retailers facing
> extraordinary costs, uncertain enforcement and frivolous lawsuits…The
> failure of FDA’s latest menu-labeling ‘guidance’ to address the concerns of
> NACS and others has left even the agency confirming that Congress must step
> in to fix its one-size-fits-none mess.
> Such groups must think that menu labeling will discourage sales of
> high-calorie items. Good. That’s their point.
> You are subscribed to email updates from Food Politics by Marion Nestle
> To stop receiving these emails, you may unsubscribe now
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> Posted by: Kathrynne <fivestar(a)nutritionucanlivewith.com>
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> Kathrynne Holden, MS RD (retired)
> Parkinson Blog Nutrition U Can Live With
> Parkinson s - Chew On This
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*Joanne P. Ikeda, MA, RD*
*Department of Nutritional Sciences*
*University of California, Berkeley*
*Current address: 1777 View Drive*
* San Leandro, CA 94577*
*Phone (510) 895-5300*
FDA has released a new nutrition curriculum for middle level and high
school classrooms. The *Science and Our Food Supply: Using the Nutrition
Facts Label to Make Healthy Food Choices* Teacher’s Guide for Middle Level
Classrooms, 2nd Edition, and Teacher’s Guide for High School Classrooms, 1st
Edition, are now online at
This nutrition-based curriculum introduces students to the fundamentals of
healthy food choices, using the Nutrition Facts label as the starting
With engaging hands-on activities, students will become aware of calories,
serving size, and the nutrients to get “more of” and “less of.” Designed
for use by science, health, and family and consumer sciences teachers, the
emphasis is on an inquiry approach that is customizable and aligns with
current education standards in these curriculum areas. Students will learn
about: How to use the Nutrition Facts label, serving size and calories,
sugar in beverages, sodium in snack foods, meal planning, and healthy
eating away from home.
*Maya E. Maroto, EdD, MPH, RD*
*Public Health Educator, Education and Outreach Branch *
*Center for Food Safety and Applied Nutrition Office of Analytics and
Outreach U.S. Food and Drug Administration*