Eighth Annual Applied Sciences Career Fair Set

Feb. 25 event brings a number of career opportunities to students

The Career Fair is a great way for students to network with working professionals and gain information about future employment options.

The career fair is a great way for students to network with professionals and gain information about employment options.

OXFORD, Miss. – Most than 30 potential employers are set to be on hand for the University of Mississippi’s School of Applied Sciences  annual career fair, coming up Feb. 25 at the Inn at Ole Miss.

“This is the most vendors we’ve had since the first fair in 2008,” said Teri Gray, coordinator of the Applied Sciences Career Fair, which runs from 10 a.m. to 2 p.m.

Career vendors will be available to meet and advise students from departments such as Legal Studies; Social Work; Communication Sciences and Disorders; Nutrition and Hospitality Management; and Health, Exercise Science and Recreation Management. This year’s vendors include the Federal Bureau of Investigation, Mississippi State Department of Health, St. Joe Club and Resorts, and Oxford Health and Rehab.

“The more vendors we have encourages student involvement,” Gray said. “In the past, we’ve had over 500 students attend the fair. We’re expecting a similar turnout for 2015.”

After the event, a networking reception begins at 4 p.m. Students are welcome at the reception, which will include the presentations of the Thomas Crowe Alumnus of the Year award and the Linda Chitwood Student Merit award.

The event not only offers career opportunities, but allows employers to meet talented students completing their degrees, said Velmer Burton, dean of the School of Applied Sciences.

“The hard work of our school’s faculty is evidenced by our highly-skilled students,” Burton says. “And this event has become a platform to showcase our students.”

For more information about the Applied Sciences Career Fair, contact Teri Gray at twgray@olemiss.edu or 662-915-7901.

Nutrition Clinic Begins Weight Management Classes in January

Classes open to the public and include weekly group meetings, cooking demos and one-on-one consults

Janie Cole gives a tour of a local grocery store.

Janie Cole gives a tour of a local grocery store.

OXFORD, Miss. – Janie Cole, registered dietitian and adjunct professor in the Department of Nutrition and Hospitality Management at the University of Mississippi, leads a group of six through an Oxford grocery store.

She hands out a “Grocery Store Shopping guide that provides tips such as “Plan ahead and make a list” and “Don’t be on your phone while shopping. It gets you off task.” Cole tells the group to examine and compare nutrition facts for deli meats, bread, cereal and bacon.

In one of the aisles, Cole says, “Pay attention to calories, sodium content and saturated fat.”

The grocery store tour is a part of the weight management program organized by UM’s Nutrition Clinic, which is devoted to helping the community with weight loss, eating disorders and other nutrition issues. The program offers weekly group meetings, food record analysis, cooking demonstrations, tastings and one-on-one consults.

“Walking through the store and comparing labels helps the participants make healthy choices,” Cole said, regarding the grocery store tour. “Oftentimes, they are pleasantly surprised by what is considered a healthy choice.”

The program started in 2011 after the clinic got requests to begin a weight management class. But people take the class for reasons beside weight loss, Cole said.

“They want to eat better, improve their overall health and basically have a healthier lifestyle in general,” she said.

And the classes are improving lifestyles. The program has consistent success in lowering weight, blood sugar and cholesterol, and improving energy levels.

“This class is different from others available in that we teach you how to eat healthy without eliminating your favorite foods,” Cole said. “It’s so simple, but it works.”

The weight management classes begin Jan. 21 at Lenoir Hall and are open to the public. The fee for the 12-week course is $150. Participants can register for the classes by calling the UM Nutrition Clinic at 662-915-8662 or by emailing umnutritionclinic@olemiss.edu.

UM Grant Puts Gardens in Oxford Schools

Della Davidson Elementary School celebrates grand opening of newest plot in cooperative effort

Della Davidson Elementary School student Molly Cat Tannehill, center, cuts the ribbon on the new student garden with students Stella Wilkins, Wes Carwile, Julia Dennis, Patrick Murphy and Walker Repka. Tannehill won the contest to name the garden "Food for Thought." She is joined by Good Food for Oxford Schools program director Sunny Young, projects coordinator Lauren Williams, Food Corps service member Mallory Stefan, Good Food voluteer Katelynn Dillard and Kathy Knight, associate professor in the Nutrition and Hospitality Management Department at the University of Mississippi.

Della Davidson Elementary School student Molly Cat Tannehill, center, cuts the ribbon on the new student garden with students, from left, Stella Wilkins, Wes Carwile, Julia Dennis, Patrick Murphy and Walker Repka. Tannehill won a contest to name the garden ‘Food for Thought.’ She is joined by Good Food for Oxford Schools program director Sunny Young, projects coordinator Lauren Williams, Food Corps service member Mallory Stefan, Good Food voluteer Katelynn Dillard and Kathy Knight, associate professor in the UM Department of Nutrition and Hospitality Management.

OXFORD, Miss. – Students and teachers at Della Davidson Elementary School celebrated the grand opening of their new school garden Wednesday (Oct. 1) afternoon.

The garden began in March with financing from the University of Mississippi Department of Nutrition and Hospitality Management through a W.K. Kellogg grant as part of the “Eating Good … and Moving Like We Should” program. Over the last six years, the $275,000 grant has placed gardens in 15 schools across the Mississippi Delta and north Mississippi region.

The program started in 2008 as a way to battle the statewide problem of childhood obesity, which has dropped from 43 percent to 41 percent, said Kathy Knight, UM associate professor of nutrition and hospitality management.

However, that number is still too high, said Knight, noting that the gardens and nutrition education classes give students information about healthy options.

“School gardens make a difference,” she said. “They provide physical activity and help students learn to respect the environment, hopefully inspiring a healthy future.”

Two of those gardens are in the Oxford School District as a result of the collaboration between the university and the Good Food for Oxford Schools program. Blueberries, raspberries, figs, spinach, spicy mustard, stevia and green onions are just a few of the foods growing in the garden at Della Davidson.

“Good Food for Oxford Schools works in the cafeteria, classroom and community,” program coordinator Sunny Young said. “The kids get to experience the whole process in an effort to get them to eat better.”

Third- and fourth-grade students at Della Davidson created the lush garden themselves. Fourth-grade teacher Laurie Beth Ellis said her students have planted and maintained the garden since it began.

Ellis uses the garden to teach the history of agriculture, the science of gardening and vocabulary words associated with the process. Students harvested the garden in May and were excited to taste what they grew, she said.

“Without the university grant, we would literally still have grass here,” Ellis said. “The kids did an amazing job learning about the garden and actually getting their hands dirty to get everything done. Without these kids’ good attitudes and hard work, nothing would have been accomplished.”

UM Nutrition Expert Shares Healthy Snack Tips for Children

Good nutrition principles are fundamental for proper diet

Dr. Laurel Lambert, child nutrition expert, says all snacks should follow "basic nutrition principles.”

Laurel Lambert, child nutrition expert, explains how all snacks should follow ‘basic nutrition principles.’

OXFORD, Miss. – Combating the state’s obesity epidemic starts with teaching our children the principles of healthy eating, which is the focus of Laurel Lambert, associate professor of nutrition and hospitality management at the University of Mississippi.

While Lambert’s past experiences as a registered dietitian include medical nutrition therapy and institutional food services, her research focus is child nutrition.

“To get children excited about nutrition and meals is very rewarding,” Lambert said. “For example, a director of child nutrition in schools has an impact on students’ health from the time they enter the school until they leave.”

Along with school meals, schools also often prepare afternoon snacks. Healthy snacks can be prepared and consumed both in and out of school with a little nutrition know-how.

“Snacks are a great choice because children have little stomachs,” Lambert said. “We don’t want them to eat until they’re stuffed. In the past, I’ve worked with child nutrition development researchers, and they found that by age 5, children can lose the skill to identify when they’ve eaten too much, so snacks can teach basic feeding principles.

“You want to develop healthy snacks based on good nutrition principles. The goal is to learn the principles of nutrition and apply them to snacks. These are good starters, not a definitive list, but a list that can guide parents and children to make healthy choices.”

Healthy Homemade Snacks for Children

(Examples taken from the USDA’s Choose My Plate initiative)

  1. Trail Mix (dried fruit, unsalted nuts and popcorn): “Dried fruit is high in fiber, vitamins and minerals. For unsalted nuts, I prefer almonds, but cashews and pistachios are also good sources of nutrients. Popcorn is important because it can be prepared as a low-fat food, which decreases the overall calories of the snack. Plus, popcorn provides bulk and makes it more filling.”
  2. Veggie Sticks with Hummus: “Made from chick peas, hummus has become popular as a spread for different vegetables. It goes well with celery or carrots. It can even be placed on whole-grain crackers and pita bread.”
  3. Fruit Kabobs: “Fruit kabobs are prepared using a variety of fruit – bananas, apples, watermelon, cantaloupe or grapes, to name a few. I suggest having your child help with preparation. Your child can begin to learn knife skills, decide on the types of fruit to use and the order the fruit appears on the stick, therefore becoming involved with the food he or she eats.”
  4. Apple Wedge with Turkey: “Child nutrition programs often make snacks interesting by combining foods. You’re not just giving a child an apple; you’re giving him or her an apple wedge with a good source of protein, such as turkey. Luckily, fresh turkey is low-sodium by nature. It’s also important to notice that this is an apple wedge. We’re serving children, and it may be difficult to bite and chew on a whole apple. They need something easy to handle for their snack.”
  5. Peanut Butter Fruit-wich (whole-grain bread, 2 tablespoons of peanut butter, thinly sliced apple or banana): “If you have the chance to choose whole-grain over wheat, go for it. Whole-grain means the child is getting the complete grain, including the germ and the bran for extra fiber, vitamins and minerals. Only 2 tablespoons of peanut butter because portion control is important.”
  6. Ants on a Log (thinly spread peanut butter on celery sticks, topped with a row of raisins): “Ants on a log is always popular. Children enjoy it because of its name and the way it looks, and they have a fun time preparing it, too.”

“All of these snacks follow basic nutrition principles,” Lambert said. “They contain vitamins, minerals, high fiber, low sodium and low saturated fat.”

Parents should consider serving healthy beverages to their children, including water and 100-percent juice, she said. “Juice should never replace water because of the calories. However, a 1/2-cup of juice for breakfast or with a snack is a good choice.”

Finally, it is important to follow a snack schedule when feeding your child, Lambert said.

“After children come home from school, they are probably hungry,” she explained. “Having a snack prepared is a good choice. The easier you make it, the more likely the child is going to eat it.”

New Fund Created for UM Speech Therapy Program

Oxford mother focuses on building support to help others


Rheagan and Naden Vaughn with their son, Swayze

OXFORD, Miss. – Communication therapy has been an important focus for Rheagan Vaughn ever since her son Swayze was diagnosed with autism. For many children with the disorder, communication impairments can be an obstacle.

“We’ve been blessed that Swayze is on the high-functioning end of the spectrum,” said Vaughn, of Oxford. “But there are parents in this community who have children on the other side of the spectrum, and they need help too.”

After being involved in a number of national fundraisers for autism, Vaughn wanted to do something different. “I decided to find something local to support,” she said.

Early this year, the University of Mississippi’s Department of Communication Sciences and Disorders established the Hearing-Impaired Literacy and Language Laboratory. The program focuses on pre-school-level students with problems in speech, hearing and literacy. In its first year, the program achieved a number of positive results, such as children speaking for the first time. This success can be attributed to sessions between students and a staff of language-speech pathologists.

The program captured the attention of Vaughn after she learned it could help autistic children in areas of communication and literacy.

“What I specifically like about this program is that parents can sit and watch their children during lessons,” she said.

With an initial gift of $600, Rheagan Vaughn created the Swayze Vaughn Fund in dedication to her 7-year-old son. Vaughn hopes the Oxford community will contribute to the public fund and help the cause.

The Swayze Vaughn Fund will have a direct impact on the program, said Lennette Ivy, chair of the communication sciences and disorders department.

“(The fund) will help by providing whatever is needed,” Ivy said. “If we need any educational materials, we can utilize these resources.”

Ivy also suggested that the fund could help Oxford-area residents affected by autism.

“We could create support groups for parents of children with autism,” she said. “We could also bring in professional speakers and trainers. There are a number of things we can do with this fund.”

In the spring of 2015, Rheagan Vaughn hopes to organize an autism awareness walk in Oxford with the proceeds going directly to the Swayze Vaughn Fund.

“Every fundraiser I work from now on will benefit the Swayze Vaughn Fund,” she said.

Individuals and organizations interested in contributing to the Swayze Vaughn Fund can send checks with the fund noted in the memo line to the University of Mississippi Foundation, P.O. Box 249, University, MS 38677. For more information, contact Michael Upton, development director, at 662-915-3027 or mupton@olemiss.edu.

UM Accepts Health and Wellness Grant from BCBS of Mississippi Foundation

New RebelWell program will use $250,000 to expand community's health, nutrition and exercise options

Rebel Well program receives $250,000 from Blue Cross & Blue Shield of Mississippi Foundation.

RebelWell program receives $250,000 from Blue Cross & Blue Shield of Mississippi Foundation.

OXFORD, Miss. – With a grant of nearly $250,000, the Blue Cross & Blue Shield of Mississippi Foundation is helping to expand fitness and nutrition programs at the University of Mississippi.

The foundation announced the grant for RebelWell, a new program name penned for the expanded offerings, Monday (March 24) on the Ole Miss campus.

“The goal of the foundation is to provide targeted funding to organizations and initiatives working to support a healthy future for Mississippi’s communities, schools, colleges and universities,” said Sheila Grogan, executive director of the Blue Cross & Blue Shield of Mississippi Foundation. “The University of Mississippi’s RebelWell initiative has the potential to unify and build upon quality, existing programs and resources in order to extend the positive health impact beyond the university’s students, faculty and staff to the surrounding community in unique and creative ways.”

The program is designed to help position the university as a leader in programs and initiatives that will improve health, nutrition, exercise and individual wellness.

“I am pleased to see our faculty provide leadership for better health among our employees, students and the community,” said Dr. Dan Jones, UM chancellor. “This support from the Blue Cross & Blue Shield of Mississippi Foundation enhances those efforts to make us a healthier university and allows us to continue leadership for our state in healthy living.”

Though the university offers a number of fitness and nutrition options, the overall program lacks the cohesion needed to make all the opportunities easily accessible to faculty, staff, students and the broader community. RebelWell will raise the visibility of many of those programs and expand opportunities for participants to take advantage of a full range of campus- and community-based programs.

For example, a nutritionist is being added to the staff of UM’s Department of Nutrition and Hospitality Management, annual fitness challenge competitions are in the works and exercise opportunities are planned for various locations across campus. Health screenings and other events also will be made available to the larger Oxford community.

“The partnership with the foundation and the creation of a comprehensive program, RebelWell, allows us to provide linkage of many programs offered on campus and to heighten the visibility of each program,” said Andrea Jekabsons, UM assistant director of employment and training. “Various departments on campus have an opportunity to work collaboratively to support the mission of wellness. The grant also provides a greater opportunity for us to work with the Oxford community.”

The collaboration across campus and with the Oxford community is a welcome addition to the many departments already on board with nutrition and wellness programs. The Department of Nutrition and Hospitality Management, which already offers healthy cooking classes, nutrition classes and a variety of school-based programs, sees immediate value in these new relationships.

“Mississippi has so much potential to be healthy,” said Kathy Knight, the department’s interim chair. “With so many farmers and gardening experts to bring us local meats and produce, and some of the best cooks in the country, we have an opportunity to really highlight our strengths and set positive nutrition examples for the rest of the region. The foundation is making it possible to teach our community how to utilize these wonderful local resources.”

Jay Garner, interim chair of the UM Department of Exercise Science and Recreation Management, agrees with the potential this new resource provides.

“With the health challenges our state continues to face, our goal is to become the healthiest area in not only Mississippi, but in the Southeast,” Garner said. “This means changing perceptions that daily fitness activity is too difficult or too time consuming.

“Our goal is for our community to learn to make healthy changes in their daily lives, resulting in lifelong healthy habits. The foundation is making it possible for us to provide tools and proper training to anyone who wants to learn.”

The implementation of grant activities is in the final planning stages, with a full launch expected this spring. The grant covers programs and activities through the end of 2014, with the option for yearly renewal based on the successful attainment of the measurable grant objectives.

Faculty and staff at all UM locations will be encouraged to participate in RebelWell. Community residents from the Oxford area also will be encouraged to participate. The committee charged with grant oversight will soon be expanded to include members from a broader range of campus offices, as well as from the Oxford and Lafayette civic, business and school communities.

“Beyond merely reducing health care costs, promoting employee well-being contributes to the overall success and prosperity of the university and community,” Jekabsons added. “Acceptance of this grant is an opportunity to promote a healthy work culture by assessing the attitudes of our faculty and staff, providing additional education resources, aligning our policies to support a wellness culture and making ‘healthy’ the new norm.”

The Blue Cross & Blue Shield of Mississippi Foundation works to build a healthy Mississippi through targeted grant-making throughout the state, focusing on health and wellness initiatives to support schools, communities, colleges and universities. More information is available at http://www.healthiermississippi.org.

Nutrition Clinic Offers Healthy Help for Cooking, Weight Management

Two programs provide opportunities for improving health and learning more about good choices

UM Nutrition Clinic offers several programs to help you achieve your healthy goals

The UM Nutrition Clinic offers several programs to help participants achieve health goals.

OXFORD, Miss. – Remember that New Year’s resolution you made to eat better and lose weight? The University of Mississippi Nutrition Clinic has classes to help you stay on track.

During February, Mary Roseman, a registered and licensed dietitian and UM associate professor of nutrition and hospitality, and Gillon Wells, graduate assistant, will conduct a series of healthy cooking classes. The focus of the classes is to encourage healthy eating habits among individuals and families.

“This class is great for those wanting to know healthy cooking techniques and better understand nutrition in a fun, relaxed setting,” Roseman said. “And it can be useful for those who never or rarely cook but would like to.”

The cooking classes are scheduled for Tuesday evenings at Lenoir Hall, running 5:30-7:30 p.m. Feb. 11, 18 and 25. They address a variety of topics, including increasing fruit and vegetable intake, healthy substitutions, food safety and more. The classes are hands-on, and participants will cook a variety of recipes, try new foods and learn how to make healthier decisions.Read the story …

UM Students Shine at Intelligence Community Seminar

Participants get taste of life as an analyst and opportunities to talk with professionals

OXFORD, Miss. – It wasn’t a typical summer for four students enrolled in the University of Mississippi’s intelligence and security studies minor. Instead of working summer jobs or lounging by the pool, they were selected to attend the prestigious Intelligence Community Centers for Academic Excellence Summer Seminar, which was conducted in August in Leesburg, Va.

The students – Mackenzie Metcalfe, a junior from Powder Springs, Ga.; Glenna Lusk, a senior from Collierville, Tenn.; Alex Jones, a senior from Madison; and Elizabeth “Drew” Austin, a junior from Nashville, Tenn. – attended instructional sessions and participated in realistic simulations and practical exercises.

The two-week seminar, which is designed to acquaint high-performing students with the U.S. intelligence community, or IC, also provided an unparalleled opportunity to interact and network with professionals in the field. The curriculum within the seminar included critical thinking, data collection, analytic writing and briefing, as well as the application of structured analytic techniques to solve problems related to national security.

Broken into two parts, the seminar’s first week included lectures from first-rate professionals within the IC who spoke on different technical skills analysts need for success. During the second week, fictional simulations forced students to address an abundance of real-world intelligence problems.

“I think anytime you participate in a simulation, it is beneficial and you gain a better view of what being an analyst is really like,” Metcalfe said.

Only a few students from select universities were invited to attend the seminar. To be considered, a student first had to be enrolled in a university that had been designated an IC Center for Academic Excellence; UM’s Center for Intelligence and Security Studies received this honor in 2012. Next, only a limited number of slots were available, meaning that competition for each was fierce.

“I knew going in that we were sending four of our best students,” said Carl Jensen, CISS director. “Mackenzie, Glenna, Alex and Drew are great representatives of our program and the university.”

Jensen’s faith in his students was validated when Jones was recognized as the “Best Overall Briefer” at the seminar, beating out dozens of students from other national intelligence programs.

“Much of what we did there was very comparable to what they teach us in the classes at CISS,” Jones said.

In addition to their impressive work at the seminar, all four UM students had opportunities to meet top-level intelligence personnel, including former President George W. Bush’s personal briefer. The abundance of IC professionals in attendance made the trip worthwhile, Austin said.

“I think just hanging out with people in the intelligence community was the most valuable part of the seminar,” she said. “I really got an insight on what it would be like to be a part of the intelligence community.”

Lusk added that, “the simulation at the summer seminar reminded me of the weekend-long Days of Intrigue practical exercise put on by the Center for Intelligence and Security Studies.”

The CISS, created in 2008, is housed in the Old Athletics Building. Selection for the minor is competitive among interested students, based on applications, panel interviews and previous class work. All applicants who wish to pursue an internship or employment in an intelligence agency must pass a rigorous background check.

Already, more than 20 students have graduated from the highly selective program and many have found employment with intelligence and police agencies. An additional 50 students – including Austin, Jones, Lusk and Metcalfe – are enrolled in the upper-level CISS classes. The minor culminates in a capstone project and oral defense before faculty members. The students come from all areas of the university, including the Sally McDonnell Barksdale Honors College and the Croft Institute for International Studies.

For more information on the Center for Intelligence and Security Studies, visit http://www.olemiss.edu/ciss/.

UM Faculty Members Helping Grow State Food Economy

Two address Appalachian Regional Commission on efforts to promote local foods


Knight and Holland

Holland and Knight

TUPELO, Miss. – Two University of Mississippi faculty members are helping efforts to grow Mississippi’s food economy and, in turn, make the state’s school menus healthier and fresher.

Kathy B. Knight, associate professor and interim chair of Nutrition and Hospitality Management, and Jody Holland, visiting associate professor of public policy leadership, participated in a roundtable discussion with the Appalachian Regional Commission Thursday in Tupelo. The group is touring the region, talking to those involved with efforts to grow local food economies.

Holland and Knight talked about efforts to strengthen local farmers’ markets and also get more local fruits and vegetables in schools across the state. Removing some of the barriers to doing so would boost the state’s economy by helping local growers prosper, Holland said.

“There’s potential income from this and increased tax revenue that would be important to our cities and counties,” Holland said. “That’s something we need to build on.”

Holland has been working with a grant from the ARC to fund efforts to ramp up capacity in the region’s food systems. He said he believes there’s plenty of support for the movement, which he described as a grassroots one. Farm-to-table food is gaining in popularity around the nation.

“There’s energy around the people, around suppliers, around producers and around consumers, and also infrastructures and institutions to be developed,” Holland said.

But there’s fragmentation in the local food systems. Holland said he believes local officials also need more information about the programs, which might help get some barriers removed. Proponents of the efforts told ARC that the costs of local foods are usually lower than what’s for sale in “big box” retail stores.

Knight has been working on providing nutrition education for children through her nutrition intervention program “Eating Good … and Moving Like We Should.” The program has been based in the Delta and is growing in the Oxford area.

“We’d like to expand the program,” Knight said. “We teach children how to make better nutrition and physical activity choices and we start school gardens because if children experience fruits and vegetables, they are more likely to eat fruits and vegetables.”

The program has helped establish school gardens in six Delta schools, and Knight’s effort has brought in Delta-area growers to help with the gardens and  get more “farm-to-table” foods in schools. The effort also involves educating students and their parents.

By Michael Newsom

Nutrition and Hospitality Management Celebrates 100 Years

Cookbook, events throughout the 2013-14 school year to celebrate the department's achievements

The Department of Nutrition and Hospitality will release the cookbook 'Are You Ready? 100 Years of Family, Friends and Food' on Sept. 6.

OXFORD, Miss. – Filled with recipes and reminiscences from alumni, faculty and others, “Are You Ready?™ 100 Years of Family, Friends and Food” offers a new collection of recipes and culinary tips sure to delight cooks and foodies of any age. The cookbook launch is set for 5-7 p.m. Sept. 6 at Off Square Books, kicking off a yearlong celebration of the Department of Nutrition and Hospitality Management‘s 100-year anniversary.

The Department of Home Economics, now known as the Department of Nutrition and Hospitality Management, was chartered through the schools of Education and Medicine before the 1913-14 academic year. The department, often referred to as NHM, has changed in many ways since 1913, said Kathy Knight, interim department chair.Read the story …