The latest happenings from the UVM College of Agriculture and Life Sciences
Please join the Master of Science in Dietetics Continuing Education session entitled, Vermont Special Olympics Inclusive Health: Identifying Strategies to Address Health Disparities and Barriers to Healthcare for People with Intellectual and Developmental Disabilities (IDD). Continue reading “Special Olympics Inclusive Health Presentation on May 7”
Nutrition and Food Science Assistant Professor Trishnee Bhurosy has been accepted into the Society of Behavioral Medicine (SBM) 2024 Peer Reviewer Academy. Continue reading “Bhurosy Accepted Into Peer Reviewer Academy”
New research on rural New Englanders shows that gardening, hunting, fishing, foraging, raising poultry and/or livestock, and other home and wild food production (HWFP) activities are important tools for maintaining food security through extreme events, such as pandemics or climate change events. Continue reading “In Rural States, Gardening Helped Prevent Hunger During COVID”
Carly Bass is the new grazing specialist within the Champlain Valley Crop, Soil, and Pasture Team and the Center for Sustainable Agriculture. She is based at the UVM Extension Middlebury office, and will provide technical assistance, outreach, and education to farmers in Addison County and southward into Southern Vermont.
Bass has always been passionate about animals but did not get a lot of exposure to agriculture growing up in the Maryland suburbs of D.C. She began horseback riding at an early age as a way to interact with animals every day. Continue reading “CALS New Hires-January 2024”
Lizzy Pope asks her students to embody bile, triglycerides, or hydrochloric acid, and then they learn about fat digestion as part of a musical which utilizes multiple pop songs to help students remember the science of nutrition. This is just one tactic in her full arsenal of educational tools developed during her nine years as a UVM professor. She has developed this strategy to keep her large classes such as Fundamentals of Nutrition—which usually enrolls close to 300 students per term—learning the science of nutrition. Getting students engaged in a class this size is a challenge for any faculty member, but Pope has piloted multiple strategies that have led to high levels of student-reported satisfaction with her teaching. Continue reading “Lizzy Pope’s UVM Students are Sometimes Bile, Often Viral, and Almost Always Engaged!”