Members of the Student Dietetics Association share experiences in Boston
October 25, 2016
Students and faculty members of the Nicholls’ Student Dietetics Association traveled to Boston on October 15 to attend the Food and Nutrition Conference and Expo(FNCE).
Four professors in the dietetics department, Elizabeth Sloan, Brigett Scott, Tammy Bourque and Sherry Foret, attended the conference as well as five dietetics students, Conner Harris, Hannah Onnebane, Andrew Adorno, Tiara Young and Jacey Busbice.
Andrew Adorno, a senior dietetics major, said, “Attending FNCE reiterated that I love studying nutrition. I learned that dietetics is a dynamic field that is always evolving. Making connections isn’t just important in your local community, but cultivating relationships with people from all around and be just as important. I feel more motivated to do my best in school, so I can leave my mark on the profession in the future.”
Tiara Young, a senior dietetics major, explained that the dietetics professors go to the conference each year, and they also offer the opportunity to all of their students.
The Student Dietetics association hosted fundraisers including a jambalaya cook-off and the “Take-A-Paws” event in order for their trip to be funded.
Although many dietitians around the world spoke at the conference, the students agreed that they enjoyed Barbara Corcoran’s speech the best.
Jacey Busbice, a senior dietetics major, said, “Barbara Corcoran from ‘Shark Tank’ spoke about leadership and what it means and essentially what it takes to become a good boss and business owner.”
The students said that they learned a great deal of information about their field of study, and they were also able to sample different types of food.
“The Expo had hundreds of companies attend trying to promote their products and many of them had samples for us to try,” Connor Harris, a senior dietetics major, explained. “The vendors had many different peanuts, chickpea pasta, black bean chips and various shakes they use in hospitals. It was really interesting to taste what the patients have to drink.”