The latest happenings from the UVM College of Agriculture and Life Sciences
On January 10, 2024, the UVM Master of Science in Dietetics (MSD) Class of 2025 celebrated an inaugural Dietetics White Coat ceremony. Joining several other national dietetics programs in this tradition, the 2025 MSD class donned their white coats, accepting the responsibilities of being a health professional as they begin their year-long dietetic internships. Continue reading “Master of Science in Dietetics Class of 2025 White Coat Ceremony”
Nutrition and Food Sciences Assistant Professor Trishnee Bhurosy has published findings from a systematic review of factors associated with student use of campus food pantries, and the implications for addressing barriers and facilitating their use. Continue reading “Bhurosy Publishes Student Use of Campus Food Pantries Review”
In a VTDigger article, Kris Stepanuck is credited with the education initiatives she has undertaken about salt brine and protecting water quality by applying less road salt to treat roads during the winter.
Nutrition and Food Sciences Assistant Professor Trishnee Bhurosy led research that analyzed a method to assess vegetable consumption in college nutrition programs. The publication in the Journal of American College Health is entitled, Reliability of a frequency method for assessing vegetable intake using photos among college students: a smartphone approach. Continue reading “Research on Assessing Vegetable Consumption Published”
Barituka Bekee joins UVM from the University of Missouri where he co-directed the Deaton Scholars Program, and obtained his PhD in agricultural and applied economics, as well as a certificate in society and sustainability. He will be working under Dr. Joe Ament on a project that is focused on measuring the social dimensions of food systems sustainability. Continue reading “CALS New Hires-November 2023”