NOTES FROM THE SCIENTIFIC DEPARTMENT.VRG VRG Varig (Viacao Aerea Rio-Grandense, Brazil, ICAO code) VRG Vegetarian Resource Group VRG Ventral Respiratory Group VRG Vaccinia-Rabies Glycoprotein (gene) VRG Vision Research Group VRG Vortex Ring Gun In the News VRG Nutrition Advisor Suzanne Havala, MS, RD, was interviewed for a story in Digestive Health and Nutrition about eating on the go, as well as by the Waco (Texas) Tribune Herald for a general story about eating well on a vegetarian diet. VRG Co-directors Charles Stahler and Debra Wasserman were interviewed for an article on veganism, which ran in the Baltimore Sun's food section. Foodservice Outreach VRG's Foodservice Advisor Nancy Berkoff, EdD, RD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , reports that we currently have about 18 students, including a physician's assistant from Argentina and a medical student from Indonesia, taking our online nutrition course. (Call (410) 366-8343 or visit <www.vrg.org/berkoff/introduction.htm> for information.) The US is represented by students from Alaska, Massachusetts, New York, Minnesota, Florida, Connecticut, and California. She says, "I've received really interesting projects from all the students--it's been fun to read about the variety of veggie products, restaurants, and stores around the world." The course was written up in the Atlanta Journal Constitution and has received certification for continuing education credit from the American Culinary Federation Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America. ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters , the Dietary Managers Association, The American Dietetic Association The American Dietetic Association (ADA) is the United States' largest organization of food and nutrition professionals, with nearly 65,000 members. Approximately 75 % of ADA's members are registered dietitians and about 4 % are dietetic technicians, registered. , and other allied organizations. The feedback has been great so far! Nancy is also teaching a veggie culinary nutrition class at Los Angeles Trade Tech in California. Classes alternate between lecture/demos and cooking labs. One week, students were put into teams of two, given two pounds of firm tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. , and told to use their imaginations. They had one hour and the run of a commercial kitchen. Although none of the inner city students is vegetarian, Nancy ended up sampling a peach-and-pineapple tofu cheesecake; crispy tofu with a woodland mushroom blend and noodles; stir-fried garlic tofu with fresh green beans; a tofu bisque bisque 1 n. 1. a. A rich, creamy soup made from meat, fish, or shellfish. b. A thick cream soup made of puréed vegetables. 2. Ice cream mixed with crushed macaroons or nuts. made by cooking and pureeing white potatoes, fresh tomatoes, carrots, onions, fresh fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. , and peas with tofu; and a baked tofu with fresh mushrooms, tomatoes, spinach, and walnuts. Not bad for beginners! They had a community "buffet" and discussion of all the products--not a scrap was left. The department's dean, a confirmed carnivore carnivore (kär`nəvôr'), term commonly applied to any animal whose diet consists wholly or largely of animal matter. In animal systematics it refers to members of the mammalian order Carnivora (see Chordata). , sampled each dish and couldn't believe that there "wasn't any meat." Students from other classes wanted to know how they could participate in the class and have so much culinary fun. Other class sessions have included sampling and cooking with meat and cheese alternatives, creating "creamy" veggie soups with pureed root vegetables and tofu, and creating vegan desserts. And the semester was only half over! |
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