VRG outreach.VRG's Food Service Advisor Nancy Berkoff, RD, EdD, 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 , did a series of presentations for the Los Angeles Regional Foodbank. With this program, she visited area elementary schools and spoke about making healthy snacks, largely based on soy and rice milk and seasonal fruit. Parents, students, and educators attended, received recipes, sampled snacks, and participated in question-and-answer sessions. In late July, Nancy presented the American Culinary Federations yearly 8-hour nutrition refresher course; this year's topic was vegetarian applications for food service. Approximately 90 culinary educators, nutrition educators, professional chefs, and food service professionals participated. In addition, Nancy has contributed to chapters of textbooks being used by first-year medical students. Her portions explain the use of vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. and vegetarian diets when patients are being treated for various diseases, such as diabetes, hypoglycemia hypoglycemia: see diabetes. hypoglycemia Below-normal levels of blood glucose, quickly reversed by administration of oral or intravenous glucose. Even brief episodes can produce severe brain dysfunction. , cystic fibrosis cystic fibrosis (sĭs`tĭk fībrō`sĭs), inherited disorder of the exocrine glands (see gland), affecting children and young people; median survival is 25 years in females and 30 years in males. , and osteoporosis. |
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