Kevin Schalinske, Professor in the department of Food Science and Human Nutrition (FSHN), was named as one of five recipients of the 2016 Regents Award for Faculty Excellence by the Board of Regents. Throughout his career with FSHN, Schalinske has taught numerous undergraduate courses, as well as within the FSHN graduate program and the more recent Interdepartmental Graduate Program in Nutritional Sciences. A common thread across his teaching is that Schalinske is one of the most highly rated instructors in our department, one that focuses on developing the critical thinking skills of students, and is someone that utilizes all of the available resources to enhance the teaching experience for his students. He has received numerous recognitions from students and his peers for his impact at Iowa State University, including the 2012 College of Agriculture and Life Sciences Outstanding Achievement in Teaching Award, the 2012 Board on Human Sciences Undergraduate Research Mentor Award, and the 2013 Iowa State University Award for Outstanding Achievement in Teaching.
Schalinske is widely recognized as an expert in the field of nutritional sciences and the biochemical pathways associated with folate metabolism and methylation. His research program has explored the regulation and perturbations of the enzymes and intermediates of this complex system and identified novel aspects. Because methylation is essential to a wide range of physiological and biochemical systems, Schalinske’s work has examined several disease models including diabetes, cancer, Parkinson’s, cardiovascular disease, and birth defects. He has been successful in securing funding for his research from the USDA, NIH, Egg Nutrition Center, United Soybean Board, American Heart Association, American Institute for Cancer Research, the American Diabetes Association, and other agencies. In 2006, he received the American Society for Nutrition (ASN) E.L.R. Stokstad Award for outstanding research. Schalinske has rendered significant service to Iowa State University, making him an admirable recipient of the 2016 Regents Award for Faculty Excellence.
“I’ve won awards for my research and my teaching, but this is something different. This award recognizes above all else significant institutional service. I take pride in providing such service, that benefits the entire university community, when asked to do so,” shared Schalinske.
Schalinske is a strong advocate of providing research experiences for undergraduate students. Teaching and mentoring go well beyond the conventional classroom setting, and include the further development of undergraduate and graduate students to be professionals in their field. Over the years, students have conducted research projects for credit, as hourly workers, and as interns while working for him. For each student, Schalinske strives to help them realize their passion for research, and occasionally this resulted in a new career direction. His laboratory is much more than just an avenue for graduate students to conduct research and earn a degree, it is an environment for them to grow and develop as professionals, and ultimately pass on their passion to future students.
Schalinske has prioritized service to the department, college, university and profession throughout his career. His contributions to the department include leadership on numerous key committees for faculty recruitment and strategic planning. He has served as the college as chair of the promotion and tenure committee and is a member of several other key committees. He has continually been engaged in university service, including perhaps the highest level of faculty leadership, serving as Faculty Senate President in 2014-15. Schalinske has also maintained an active and extensive service role in his profession. He has served in leadership roles within the ASN, including organizing numerous mini-symposia, currently serving as the ASN Director of Research Interests Section, as a current a member of the ASN Board of Directors, and as an Associate Editor for The Journal of Nutrition. He is sought after for grant review panels, including the USDA, as a standing member of the NIH Integrative Nutiriton and Metabolic Processes study section, and international research councils.
In his 17 years at Iowa State, Schalinske has taught 14 undergraduate and graduate courses, received 13 honors and awards, and has completed 21 peer-reviewed publications, 8 invited reviews, and 1 book chapter. Schalinske’s achievements and passion for teaching, research and professional service are prominent in his record of accomplishments.
Jeanne Stewart, Assistant Scientist II in the department of Food Science and Human Nutrition (FSHN), and Laboratory Safety Coordinator for FSHN and the Nutrition and Wellness Research Center (NWRC), was named as one of only four recipients of the 2016 Regents Award for Staff Excellence by the Board of Regents. She dedicates her time running key research projects, developing and standardizing assays, recruiting and managing human subjects, and training faculty and hundreds of students on proper laboratory safety. Jeanne has been the research support on numerous NIH and industry-funded grants awarded to FSHN faculty that have investigated nutrients and foods that impact human health. Over the past 37 years, she has contributed significantly to the research mission of the department and college, making her a rightful recipient of the 2016 Regents Award for Staff Excellence at Iowa State University.
As Assistant Scientist II for FSHN, Jeanne’s responsibilities include managing the NWRC clinical laboratory, phlebotomy facility, kitchen and dining rooms, exercise facility, body composition assessment equipment, and serving as the Clinical Coordinator and Safety Officer. In addition of her wide-ranging responsibilities, Jeanne completed the requirements to become a Certified Clinical Research Professional (CCRP). She has established protocols and standard operation procedures to enable the NWRC to become a certified center that follows guidelines for Good Clinical Practice (GCP) and Good Laboratory Practice (GLP). The safety standards that she established have been emulated by the Iowa State University Department of Environmental Health and Safety (EH&S). Jeanne’s diligence and outstanding commitment to laboratory safety has undoubtedly prevented injuries and other mishaps.
“I am honored to receive this award and look forward to more research projects with our faculty, staff and graduate students,” shared Jeanne. “We will be performing further testing on the interactions between food and exercise on metabolic health indicators in humans at the Nutrition and Wellness Research Center sites. It is exciting to work with all of my collaborators as we strive to improve human health.”
Jeanne’s colleagues often use her as a model for others to follow, and describe her as the essential component that takes a project from an idea to a successful conclusion and publication. These projects are primarily in the area of Clinical Nutrition research studies within the department and as part of her role at the NWRC. The NWRC is a significant resource for conducting clinical studies and is used by faculty in both the FSHN and Kinesiology departments.
All view Jeanne as caring, dedicated, accomplished, invaluable, and the ultimate team leader whose efforts have benefited the university and broader community in tangible ways over the entire course of her lengthy career. Her efforts directly translate into successful research and dissemination of the results, benefitting the faculty, students, and staff involved in the science, as well as the entire university community.
Iowa State University Extension and Outreach and the Department of Food Science and Human Nutrition will begin providing FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food training in summer of 2016. This three day Basic Preventive Controls training is designed for people in the food industry desiring to understand and be trained in the food safety system for manufacturing safe food. This course will meet the FDA FSMA regulations as an approved course under Food Safety Preventive Control Alliance (FSPCA).
This is a standardized, industry-oriented training curriculum that will provide participants with the knowledge that is needed to create a food safety plan to comply with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule. The course content is focused on the food safety activities and documentation that support the creation and implementation of a preventive controls food safety plan. This course will be presented in a manner that will serve participants from all foods under FDA regulations. The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the “qualified individual” who conducts certain Food Safety Plan activities and is recognized by the FDA.
This course will be offered June 13-15, 2016 at Iowa State University campus in Ames, Iowa. Class size is limited to 30 people and the cost is $750.00 per person. Sign up today at http://www.fshn.hs.iastate.edu/angela-shaw-food-safety/haccp-short-course/.
Angela Shaw, assistant professor, Department of Food Science and Human Nutrition, firstname.lastname@example.org
Jean Anderson, Senior Clinician of Food Science and Human Nutrition, devotes her time to building and expanding the learning opportunities for dietetics students at Iowa State University. As director of the Dietetics Internship (DI) program for nearly 20 years, Anderson has developed the program to become the largest in the world, managing approximately 160 interns in full-time dietetics rotations every year. The average size of other dietetics internship programs is less than 20 students.
Her greatest contribution to the field of dietetics has been establishing international community nutrition rotations within the internship program, making Iowa State’s program the first to offer an international component. This results in increased knowledge of global nutritional issues and cultural understanding for future dietitians, while improving wellness in global areas lacking dietetic resources. All of the aforementioned make Anderson deserving of the College of Human Sciences – International Achievement Award.
“The collaboration we have in place with dietetics education programs in other countries provides the ISU DI interns the unique opportunity to interact with fellow dietetics students while discovering that we all share similar interests and concerns. We each strive for health and wellness in the population of our home countries,” stated Anderson.
In collaboration with McGill University in Quebec, Anderson and the DI faculty established a four-week community nutrition experience for students at the University of Ghana’s Nutrition Research and Training Center. Additionally, she leads educational seminars for Ghanaian dietitians to keep them informed of current best practices.
“While in the United States we are mostly treating overweight or obese patients, the medical nutrition therapies for undernourished patients are rather eye opening. It is a priceless experience that interns gain from the internship,” stated Anderson.
Since launching the first-of-its-kind program, Anderson has secured nearly $30,000 in grants to continue its development. Anderson’s involvement in these cultural experiences has had significant impact on the Dietetics Internship program.
Congratulations to Jay-Lin Jane-Topel and David G. Topel on receiving the 2016 Order of the Knoll Faculty and Staff Award. While faculty members, the couple spent as much time serving the university as they did in the classroom. This award recognizes individuals or couples who are current or retired Iowa State University faculty or staff members for their substantial commitment to promoting and expanding philanthropy at Iowa State through both personal philanthropy and significant professional and volunteer service.
“Iowa State University provided me with the professional experiences and support to work with many people. This allowed me to help develop the agricultural industry in Iowa and for Iowa to become a world leader in production agriculture,” said David Topel. “I was fortunate to work in this special and stimulating environment in the 1990s. Iowa State provides the foundation for students, faculty and staff to achieve their goals.”
David had always been heavily involved with the university - his time as a faculty member was spent serving Iowa State as much as he spent within the classroom. He served on the Iowa State University Alumni Association board of directors, the Academic Council, the Committee for Agricultural Development, the Council of Deans, the President’s Council, the selection committee for both the athletic director and the vice provost for extension, the University Student Services Committee, and the Governor of Iowa Science Advisory Council, where he represented Iowa State.
No stranger to service, Jay-Lin Jane-Topel has given her time as the president of the Starch Roundtable, a member of the American Association of Cereal Chemists Nomination Committee, the Starch Update Conference Scientific Committee, and the European Polysaccharide Network of Excellence Scientific Committee, and has been on the editorial board for six leading scientific journals.
“I have received tremendous philanthropic support throughout my life and career, which enabled me to achieve all that I have,” shared Jay-Lin.
This award is one of many the Topels can add to their list of accomplishments, but that doesn’t make it any less special. “It is always good to know what individuals appreciate professional and personal contributions made to our society to better the way of life for current and future generations,” said David.
Emily Wisecup, senior in dietetics, is determined to educate others about the truths of nutrition. She grew up with a mother that enjoyed cooking American favorites for her family. While Emily enjoyed the meals her mother cooked, she quickly realized after going to college that she had few cooking skills of her own. The lack of knowledge in the area of diet and health inspired Emily to pursue a degree in dietetics, leading to her to create her blog, The Synergy Kitchen in July 2015.
An anatomy class discussing exotic grains, the dangers of certain foods, and the connection between diet and health during Emily’s freshman year, was a turning point in her decision to become a dietetics major. She became encouraged to spread truism in hopes to help those that have been misinformed about nutrition. She began by sharing healthy recipes on Facebook where she soon received messages from followers stating that they had tried her recipes and that she was making a difference in their lives.
“It is frightening to hear the things shared by people regarding how and what to eat, and how many people fall for these unhealthy methods. I want to be the light in the darkness of this confusion,” said Emily.
Americans spend billions on health and diet products every year. From purchasing books and meal plans to prepackaged foods and DVDs, consumers continuously strive for a quick fix. It’s natural to be attracted to any path that promises big results for little effort, but this often results in consumers being misled by marketing and half-truth statements made in the name of science. Without the knowledge and skills to critically evaluate the sources that information is obtained from, blogs often end up containing misinformation about nutrition that can lead their audience to dangerous dietary patterns.
“The best service a blogger can provide to their readers is truthful, unbiased information. There are plenty of blogs out there discussing nutrition trends, but many of them are written by people who do not actually have an education in nutrition,” shared Emily.
Emily plans to have her own nutrition consulting business in the future. The services would include one on one wellness coaching, meal planning, cooking classes, educational presentations, and coordination of wellness programs for businesses, among others.
Byron Brehm-Stecher, Associate Professor of Food Science and Human Nutrition, focuses on developing methods to improve food safety and quality, such as a cutting-edge effort to develop applications for functional food ingredients that will provide food scientists with new tools in the fight against harmful bacteria. (more…)
By Megan Pulse, FSHN Marketing and Communications
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