MANKATO — Benefits of a Mediterranean diet highlighted a third week of healthy eating tips to 18 VINE participants who feasted on foods prepared by Minnesota State University dietetic students.
Twenty-four MSU cohorts Friday prepared a noon meal of sesame garlic salmon, roasted Brussels sprouts and roasted fingerling potatoes. And for a final treat, it was a maple oatmeal raisin cookie — whole wheat and butter free, substituting coconut oil.
After a couple of weeks’ focus on high-fiber and low-sodium diet tips, this one seemed to cap off nicely the collaboration between students in the Department of Family Consumer Science and VINE, Mankato’s adult community center.
“This has been a fantastic program,” said Meghan Velasquez, program coordinator at VINE. “We do a lot of collaboration with MSU. And our members are always wanting to learn.”
The dietetic students are learning, too, says first-year assistant professor Emma Smith.
“It’s the first cohort of our new program,” Smith said.
MSU’s new combination bachelor’s and master’s dietetic degree trims the program completion from seven to five years, she added. After two years of general education courses, students move into a three-year program to complete their graduate degree.
First-year graduate student Rebecca Uecker, a Howard Lake native, was among 24 program participants who helped lead the food preparation and informational sessions.
“I really like that it’s a cohort model,” Uecker said. “It makes for a better learning experience. And I really like the hands-on (training).”
Between the food prep, roasting and handling a popular Q & A session with VINE participants, she remains undecided on future plans but said, “I’m really interested in both oncology and sports medicine,” noting the wide variety of directions dietetic professionals can turn.
Smith agrees.
“A lot of people don’t know what a dietitian does,” she said. “The field is so varied.”
Dietitians may move into positions in hospitals, nursing homes, prisons, federal programs such as WIC (Women, Infants & Children), public health or sports medicine.
“And there’s a growing entrepreneurial movement, too,” added Smith, as the popularity of podcasting and streaming services grows.
Smith earned her graduate degree from North Dakota State University, first working in a variety of fields. But her unexpected entry into higher education has been a bonus, she said.
“I got pulled into it and I absolutely love it,” Smith said. “It’s been so positive. It’s great.”
First-year program students have focused on quantity food production, ordering through large supply chains, and setting up production schedules for large groups. The program also includes emphasis on menu creation, an educational component, and a heart-healthy diet.
That brings one back to the Mediterranean diet, which has been shown to help lower cardiovascular and metabolic diseases and is anti-inflammatory. There’s an emphasis on fruits, vegetables, whole grains, legumes, nuts, seeds and olive oil.
The diet also suggests consuming fish and seafood at least twice weekly but allows for poultry, eggs, cheese and yogurt, as well as wine, in moderation. Students mentored participants from food prep and roasting in the Wiecking food lab’s six kitchen units.
And then they sat together for a heart-healthy meal.
When questions included concerns about the amount of salt used in preparing the Brussels sprouts, Smith and students both agreed that “You want to first enjoy the food you’re eating.
“I’d say some foods are good for our body and some foods are good for the soul,” Smith said.