UM-DeSoto Student Wins Highest Award from Legal Studies Department

McKinley McCarty recognized for academics, service

McKinley McCarty

McKinley McCarty

SOUTHAVEN, Miss. – Though emailing in class is generally frowned upon, McKinley McCarty hoped for an exception when she learned that she had won the Columbus B. Hopper Scholarship.

“I just couldn’t sit there and contain my excitement,” said McCarty, a senior paralegal studies major at the University of Mississippi at DeSoto Center-Southaven. “As soon as I received an email about the award from the chair, I had to send one back. I copied my professor, so he knew that I sent it during class.”

The Hopper Scholarship is the Department of Legal Studies’ highest honor. Recipients are full-time legal studies majors who are classified as seniors and have obtained at least a 3.75 GPA. The $1,250 scholarship honors Columbus Burwell Hopper, professor emeritus of sociology, who died in 2015.

An Iuka native, McCarty is a full-time student and full-time employee.

“I am definitely a nontraditional student,” she said. “I am 28 – I did not start college until seven years after graduating high school. I entered the workforce and soon realized that I needed to do something else with my life. I wanted to advance my options and my knowledge.”

Before pursuing a degree in legal studies, McCarty worked for a small law firm in downtown Memphis, assisting attorneys with domestic law matters, bankruptcies, foreclosures and third-party collections.

She continued to work for the firm while attending Northwest Mississippi Community College. She received her paralegal studies associate degree in 2014 and enrolled at UM-DeSoto that fall. She then began working for Olive Branch’s city attorney.

“I have held a 9-to-5 job for all five years I’ve been in school,” McCarty said. “I attend night classes. This is my sixth year of being in the legal field and fifth year of education in the legal field. I believe that my work experience has served as an advantage during my studies.”

Not only does McCarty excel in her studies, but also she is passionate about service and honor societies. She made it a point to take advantage of any opportunities that came her way, taking part in Gamma Beta Phi, Phi Theta Kappa, Lambda Epsilon Chi and, most recently, Phi Kappa Phi.

“I was afraid of not having a ‘traditional’ college experience,” she said. “I quickly learned that there are so many opportunities to get involved at UM-DeSoto and the main campus as well. Through Gamma Beta Phi, I drove down to Oxford in early April to participate in their largest service event. I really have enjoyed opportunities like those.”

Faculty and staff at the UM regional campus are like family, McCarty said.

“Everyone is so close here,” she said. “The staff have pointed me in the right direction. They’ve helped guide me to make better choices. Pat Coats (UM-DeSoto coordinator of academic support services) has been so influential. She wants you to get the most out of this experience that you possibly can.”

McCarty is thankful for support from Robert Mongue, associate professor of legal studies, who nominated her for the award.

“I’ve had Professor Mongue throughout the two years that I’ve been at Ole Miss,” she said. “He isn’t afraid to put me on the spot – I even taught one of our recent classes. Dr. Mongue didn’t get to where he is today by just scraping by. That rubbed off on me and I now expect more for myself.”

Mongue said he was impressed with McCarty’s dedication to her studies.

“McKinley has obtained a high GPA while taking classes, sometimes alone, through compressed video from our Southaven campus,” he said. “She maintained the focus necessary to obtain good grades and engage in class participation while staring at a monitor and buzzing into the discussion via the desk microphones.”

When thinking about what the award means to her, McCarty said it is hard to put her feelings into words.

“I don’t take anything for granted, no matter how small or how big,” she said. “Out of all the students who qualified and were eligible for this award, I’m not sure what made me stand out.

“The only thing I can compare it to is when you find out something so joyous and you feel unworthy, you cry. That was my first reaction. It was a moment where I realized that everything that I’d been doing and struggling for is paying off.”

After graduation, McCarty said she plans to take a year to pursue personal goals and then continue her studies, possibly by attending law school.

Housed in the DeSoto Center in Southaven, the regional campus offers undergraduate (junior and senior) and graduate programs for traditional and nontraditional students. For more information, visit or call 662-342-4765.

Food Service Management Institute Renamed Institute of Child Nutrition

UM center remains focused on providing resources and training to school lunch workers and managers

The new logo for the Institute of Child Nutrition.

The new logo for the Institute of Child Nutrition.

OXFORD, Miss. – The University of Mississippi’s National Food Service Management Institute has changed its name and logo to the Institute of Child Nutrition, reflecting its mission to serve child nutrition programs across the country.

As a part of the UM School of Applied Sciences, ICN is the only federally funded national center dedicated to child nutrition. For more than 25 years, the institute has been the leading child nutrition center in the United States, providing resources, training and research. During that time, the institute has experienced tremendous growth in the amount of resources and services provided.

Inspired by this growth, the institute’s administrators searched for a new name that would reflect its image of professionalism and service in the field of child nutrition.

“The school is very proud of all that the institute has accomplished,” said Velmer Burton, dean of the School of Applied Sciences. “With this new name and logo, the Institute of Child Nutrition will continue to improve the lives and conditions of children all across the United States.”

Aleisha Hall-Campbell, who previously was the associate director of cooperative agreements for the National Food Service Management Institute, is the institute’s acting executive director.

“Dr. Hall-Campbell received strong recommendations from many constituents to provide leadership during this interim period,” Burton said. “We trust she will be the perfect leader during this transition.”

A search for a permanent executive director will be launched once ICN completes its name change and rebranding.

“I’m completely honored by my new position at ICN,” Hall-Campbell said. “We have a lot to look forward to in the future, and I have a wonderful team to help continue our success.”

The institute’s staff looks forward to ongoing success and growth as ICN remains dedicated to serving child nutrition professionals, she said.

For more information and resources about the Institute of Child Nutrition, visit

Texas Parents Support Nutrition and Hospitality Management Program

Strong Travel Services Endowment created for UM department's long-term needs

Jim and Kay Strong

Jim and Kay Strong

OXFORD, Miss. – A $25,000 gift to the Department of Nutrition and Hospitality Management at the University of Mississippi will provide longtime support for facility upgrades, thanks to Jim and Kay Strong of Dallas.

The couple has created an endowment named for their family business, Strong Travel Services. A respected leader in the luxury travel industry, Strong Travel Services was established in 1975 as a corporate-based travel agency. The agency’s market focus shifted to the vacation traveler in the mid-1990s, and more than 40 staff members serve clients.

Jim and Kay Strong’s relationship with UM began in 2011 when their son, James, joined the UM student body and enrolled in the hospitality management program. James is on track to graduate in May.

“We were drawn to Ole Miss because of the graciousness and friendliness of both the campus and the people,” Jim Strong said. “And since the hospitality management program focuses on service, we felt it was natural for the Strong Travel Agency to create this connection.”

Students in the hospitality management program actively study many areas of the industry, such as travel, food service and lodging. Students also gain hands-on experience at Lenoir Dining, an education restaurant serving the public and operating within the department. Funds in the Strong Travel Services Endowment will be held permanently and invested, with annual income designated for use in the department’s renovations, upgrades and acquisitions in classrooms, labs and Lenoir Dining.

“We really value the wonderful support Jim and Kay Strong have given to our program,” said Mary Roseman, associate professor and director of the hospitality management program. “They often visit campus, and Jim devotes his time talking to many of our classes and providing insight on industry issues. Students appreciate the outstanding information on the service industry that Jim provides.”

Jim Strong remarked that the relationship between Strong Travel Services and the department was natural, as both are dedicated to service.

“We wanted to do something that supported this program, and we hope this endowment can grow over time with the help of Ole Miss and other people in the travel industry,” he said.

Individuals and organizations interested in contributing to the endowment can send checks with the endowment noted in the memo line to the University of Mississippi Foundation, 406 University Ave., Oxford, MS 38677. For more information, contact Michael Upton, development director, at 662-915-3027 or

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 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

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

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

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 …