Season(ing)s Fall 2023

ABOUT WAND

The Wisconsin Academy of Nutrition and Dietetics is an organization of nutrition professionals providing expert food and nutrition services to the residents of Wisconsin. WAND is an affiliate of the Academy of Nutrition and Dietetics, consisting of approximately 900 nutrition experts commonly known as Registered Dietitian (RD) and Dietetic Technician Registered (DTR).

MISSION

Empower members to be Wisconsin’s food and nutrition leaders.

VISION

Optimize Wisconsin’s health through food and nutrition.

OFFICE

ADDRESS

563 Carter Court, Suite B, Kimberly, WI 54136

CONTACT

920-560-5619 | eatrightwisc@gmail.com

Click here to submit an article for consideration in inclusion in the next edition pending review and approval of M&C committee.

CONTRIBUTORS

MARKETING & COMMUNICATIONS COMMITTEE

CHAIR/PRESIDENT-ELECT

ADRIAN LEQUE

PRESIDENT/PAST-CHAIR

DEBORAH TANG

PAST PRESIDENT

PATRICIA KEMPEN

STATE MEDIA REP

EMILIE WILLIAMSON

PROFESSIONAL EDUCATION PLANNING

(PEP) CHAIR

ANNAMARIE RODRIQUEZ

PROFESSIONAL EDUCATION PLANNING

(PEP) CHAIR ELECT

CASEY ROSENBERG

MEMBERSHIP & DIVERSITY CHAIR

EMILY OSCHMANN

STUDENT REP, SOCIAL MEDIA MANAGER

EMILY ROSE HINTZ

SOCIAL MEDIA MANAGER

FAITH ANDERSON

SOCIAL MEDIA MANAGER

JORDYN SPRINGER

MEMBER

JENNIFER ADAMCZYK • MEAGAN MARITATO

STAFF

EXECUTIVE DIRECTOR

ERIC OSTERMANN

ASSOCIATION DIRECTOR

EMILY DIERINGER

EVENTS AND MEMBERS MANAGER

ANDREW REBER

OFFICE MANAGER

SANDY SHIMON

GRAPHIC DESIGNER

DARLING VANG

DEBORAH TANG

ADRIAN LEQUE

KAREN P. LACEY

FAITH ANDERSON

JORDYN SPRINGER

JAMIE WEBER

PAT KEMPEN

MEGAN LABINE

EMILY DIERINGER

CASSIE VANDERWALL

EMILIE WILLIAMSON

CASEY ROSENBERG

NATHAN BUTZLAFF

CHILDHOOD OBESITY

TASKFORCE

SUB-COMMITTEE

2023-2024

2023-2024

Policy and Advocacy: Donate to the WANDPAC

Policy and Advocacy: Legislative Visits

RD-to-Be: Student Section

Media Mentions

Packing more Fiber into Convenient Meals

What's in Your Lunch?

Regional Round Up: Healthcare Hullabaloo Happening!

Regional Round Up: Get to Know Your Region Rep

Featured Recipe

WELCOME to Our New Members, Friends, and Champions

June 1, 2023 through August 31, 2023

Isaiah Baker

Noelle Buggs

Lindsey Carlson

Jackson T. Carr

Corrin Coons

Sydney Coons

Melissa K. Dapra

Bradley Dolezal

Lucas M. Flaherty

Alexandria Fons

Grace Gilmore

Chelsea R. Guenzler

Diane C. Hagerty

Camilla Hardin

Christie Hollatz

Celia Janowski

Cynthia L. Lewandowski

Macie R. Maulbetsch

Morgan Mayorga

Jamy Mcclain

Sophie Merten

Anna Mlodzik

Safaa Mohammed Saed

Argelia Morales

Sabrina Morgan

Chelsea M. O'brien

Katie Osterbauer

Janice Ovans Davie

Adriana Patnode Fonseca

Natalie L. Polei

Meghan Restock

Stephanie J. Rummler

Margaret M. Sanna

Chelsea H. Schouten

Sydney Skalski

Sydnie Steinmetz

Emily J. Thiel

Ella Thomas

Shelby R. Thompson

Samantha J. Totsky

Kennedi Verhoff

Kristina Weisgerber

Riley Weix

Hope L. Williams

Andrea Wink

2023-2024 BOARD OF DIRECTORS

DEBORAH TANG, MS, RD, CD president | dtang@uwsp.edu

ADRIAN LEQUE, MS, RDN, LD, FAND president-elect | aleque@samaritanbethany.com

PAT KEMPEN, MS, RDN, CD past president | patriciadiet13@gmail.com

MEGAN LABINE, RD, CD treasurer | rep, southeastern region | megan.labine.7@gmail.com

MEAGAN MARITATO, MS, RDN, CD treasurer-elect | maritatm@mtmary.edu

TRACEY ELMES, MS, RD public policy coordinator | tracey.elmes@gmail.com

ANNAMARIE RODRIGUEZ, RDN, LD, FAND professional education chair | annamarierd@hotmail.com

CASEY ROSENBERG, MS, RDN, CD, CLS professional education chair-elect | cmitc90@gmail.com

BRITTANY ZERBE, MS, RD, CD state regulatory specialist | zerbebrittany@gmail.com

MACKENZIE BURKE, MS, RDN, CD delegate to the academy | mackenzie.burke21@gmail.com

CASSANDRA VANDERWALL, PHD, RD, CDCES, CDE, CD, FAND consumer protection coordinator | cassie.vanderwall@gmail.com

AMY STINSON, MS, RD, CD nutrition services payment specialist | stinmom6@gmail.com

EMILIE WILLIAMSON, MBA, RDN state media representative | emilie.williamson@roundys.com

EMILY OSCHMANN, RDN, LDN, CDN membership & diversity committee chair | rep-elect, southeastern region | emily.oschmann@outlook.com

RACHEL TILSEN, RDN, CD rep, southern region | racheltilsen@gmail.com

HOLLY SIMON, MS, RDN rep-elect, southern region | hollyjsimon@ gmail.com

JAMIE WEBER, MS, RDN, CD rep-elect, western region | jaweber@ viterbo.edu

JEAN BOUCHE, RD, CNSD, CD rep-elect, northeastern region | bouchej@ uwgb.edu

ASHLEY CHRISINGER, MS, RD, CD rep, northern region | ashleychrisinger09@ gmail.com

EMILY ROSE

student rep to the board | hintz.emilyrose@outlook.com

COOKING WITH DEB

By: Deborah Tang, MS, RD, CD President 2023-2024

As September brings cooler days and more hectic schedules, the thought of warm and comforting homecooked meals may be far from reality, as many families are still adjusting to new school schedules and the return to organized sports and extracurricular activities. Since many of you are seasoned practitioners with abundant knowledge and tips on how to get that nutritious meal “on the table”, I am inviting you to share your best ideas as we would love to include them in a future issue.

I find delight in the wonderful bounty of fall harvest vegetables and the tantalizing aromas of fresh apples and melons whenever I visit my local farmers’ market this time of year. Did you know there are 100 commercial varieties of apples grown in the United States? It is no wonder this month is dedicated as National Fruits and Veggies Month. We also celebrate National Cooking Day on September 25 each year. Let’s mark our calendars to cook a delicious meal for ourselves and our loved ones on this day!

One of my favorite ways to prepare vegetables is to roast them in the oven. I love the slightly crispy coating and caramelized sweetness of roasted vegetables. Depending on what I bring home from the market, I cube and toss a variety into a roasting pan and place them into the oven with little fuss. I also grew up eating tofu and have it on rotation at least twice a week. Depending on the dish I am preparing, I may choose silken, medium, or one of the firmer textures. Tofu is easy to prepare and pretty much a blank slate; it will absorb the flavors of herbs and spices or sauces added to it. If you are short on time but want to prepare a quick and comforting meal, then take a look at my Cooking with Deb video: Tofu with Roasted Vegetables

This month, WAND is launching new engagement opportunities for businesses and organizations to become Friends and Champions of our affiliate. Besides receiving timely updates on WAND events, regional activities, and member highlights from our quarterly digizine, there are value added benefits such as complimentary job postings, free or discounted ad placements, and reduced exhibitor rates for the spring annual conference. Please promote these opportunities to your employer and reach out to your vendors, suppliers, and business contacts to encourage their support for WAND.

As you click through our inaugural issue, you’ll learn about upcoming continuing education opportunities, regional events, members featured in the media, how the proposed Licensure Compact may affect dietitians in Wisconsin and meet some of our RD-to-Be student members. Check out Professional Education Chair-Elect Casey Rosenberg’s winning recipe, get acquainted with President-Elect Adrian LeQue, and more. Have fun browsing!

Sincerely,

Deborah Tang, MS, RD, CD WAND 2023-2024 President

UPCOMING WAND & OTHER EVENTS

SEPTEMBER 2023

Diabetes Care and Education Conference

September 29-30 Radisson | Green Bay, WI

NOVEMBER 2023

WAND Fall Leadership & Career Day

November 3

Viterbo University | La Crosse, WI

APRIL 2024

WAND 2024 Annual Conference

April 18-19

Oshkosh Convention Center | Oshkosh, WI

OCTOBER 2023

21st Annual Fall Cancer Conference

October 20

Monona Terrace | Madison, WI

WAND MEMBERSHIP and How to Get Involved

By: Adrian LeQue, MS, RDN, LD, CD, FAND President-Elect 2023-2024

When I think of membership with The Academy, I know I automatically gain the benefits of WAND membership too. This includes things such as job listings and career resources, the certification process in Wisconsin, consumer protection and the pursuit of licensure, advocacy, events, awards, and leadership opportunities. There are also numerous student resources, as well as awards and scholarships for students.

WAND is divided into regions, with each region holding events throughout the year. Some regions plan more in-person activities than others, but past events include farm tours, meet ups, a chocolate factory tour, networking events, volunteerism events, and other activities. By participating in regional events, you can network with nutrition professionals near you! Upcoming events are listed on the WAND website www.eatrightwisc.org/events and you don’t have to live in a region to attend a particular event!

Educational opportunities round out the list of great benefits of WAND membership. WAND offers webinars throughout the year and has hosted many great topics over the past few years. These include sessions such as negotiating success, journal clubs, intuitive eating, diabetes management, kidney disease with a plant forward focus, an amazing series on understanding the connection between racism and nutritionrelated health outcomes. Many past webinars are available to members for free! While you may be bombarded by offered for webinars, WAND webinars are on hot topics affecting Wisconsin dietitians and dietetic technicians.

The WAND Advocacy Summit is an annual event that is held to help members learn about public policy initiatives affecting food, nutrition, and dietetics. Members learn about grassroots advocacy, legislative priorities, and plan meeting with their perspective legislators. By walking everyone through these steps, even a rookie can have an effective meeting with their legislator. I know I felt at ease walking into my senator’s office for the first time, and I was alone! Most members will be in a group when they have their meetings. Make sure to check out the advocacy summit. We have big things coming up on the horizon!

Career Day, now in its second year, is the newest WAND event. Held annually in the fall, it focuses on early career professionals and students in the nutrition and dietetics field. It is open to everyone interested in learning more, with sessions focusing on career and personal development. This year, WAND Leadership and Career Day will be held at Viterbo University in LaCrosse, WI on Friday, November 3, 2023. More info here: www.eatrightwisc.org/page/LeadershipandCareerDay.

The flagship event is the one- and one-half day WAND Annual Conference. This brings both local and national speakers together to present on topics of interest to nutrition professionals. It also includes an exhibit hall, a luncheon and awards ceremony, poster presentations, silent auction, trivia night, and networking with peers from across the entire state. This event moves around to various venues, and is planned for April 18-19, 2024 in Oshkosh, WI. WAND members receive a discounted registration for the Annual conference. This is honestly my favorite event, as I get to see dietetics professionals from all over the state, along with top notch education!

With the high cost of food, gas, clothing, and everything else these days, it can be tough to justify the additional cost of Academy membership. And workplaces are not always footing the bill anymore. But when I look at all the things that are available to me just through WAND, I can easily justify the average monthly cost of $21.58 for membership. And did you know you can renew your membership in installments? If you start your payments in February, you can make 5 monthly payments of $51.80. I participate in a few dietetic practice groups (DPG’s), so I will have to remember to take advantage of the installment plan next year!

There are many ways to get involved with WAND, and I have been involved for several years now. One of the easiest ways to get involved is by attending your regional meetings, meet-ups, and other activities. From there, you might consider joining a WAND committee. We have several committees that make WAND run smoothly. These include the Marketing & Communications Committee, Professional Education Planning (PEP) Committee, Membership & Diversity Committee, Public Policy & Advocacy Committee, Awards & Scholarship/Nominations & Leadership Committee. Joining a committee is a great way to see the inner workings of WAND.

The Marketing & Communications Committee plans social media posts and promotions. They also track RD’s and NDTR’s in the news across Wisconsin. If you are in the news, let us know! The PEP Committee plans events such as Career Day and The Annual Conference. The Membership & Diversity Committee work to both expand WAND membership and provide/promote diversity, equity, inclusion, and belonging. The Public Policy & Advocacy Committee promotes things important the WAND political agenda and plan Advocacy Day. The Award & Scholarship/ Nominations & Leadership Committee is responsible for reviewing awards and scholarship submissions and secure nominations for board members for the upcoming year. If you ever wanted to be a part of the process, a WAND committee is where you want to be! I have enjoyed being a part of the Marketing & Communication Committee and PEP Committee for several years now.

Beyond a committee, consider volunteering for a board position. A great place to start is with a regional representative-elect position. This gets your feet wet in leadership and you are also placed on a WAND committee to see how they work. I will admit I used to be the kind of person who sat by myself in the back of the room during the conferences. Not anymore. I now have a large group of colleagues in WAND from all over the state! The more involved you get, the more you get out of it. I encourage you all to step up and take a leadership role at least once.

WAND BITES

Digital Magazine Launch

WAND is excited to share with you, the reader, our new digizine called Season(ing)s. Its “jam-packed” with all the key ingredients nutrition and dietetics professionals in Wisconsin need to know. This delicious newsletter will delivered to your inbox as part of your WAND member benefits at the turn of each season.

Not a WAND (or Academy) member? Don’t worry! You won’t miss out on all the goings-on and information. Subscribe to WAND Season(ings) for just $25 a year! You’ll enjoy the same tasty tidbits as our members. Consider subscribing today and happy reading!

Call for Presentations: 2024 WAND Annual Conference

The 2024 WAND Annual Conference will be in-person event, April 18-19, at the Oshkosh Convention Center in downtown Oshkosh, Wisconsin! WAND is accepting abstracts for consideration for the Conference. Take this opportunity to share your knowledge with your colleagues. Submit your presentation on WAND's website by October 15, 2023.

Governor Evers Declares Malnutrition Awareness

Week in Wisconsin: September 18-22

The goal of Malnutrition Awareness Week is to educate healthcare professionals on early detection, prevention, and treatment of malnutrition, and educate consumers to discuss their nutrition status with healthcare providers.

Thank you to WAND’s Consumer Protection Coordinator, Cassie Vanderwall, PhD, RD, CDCES, CDE, CD, FAND for submitting the proclamation on behalf of WAND, in conjunction with the WI Department of Health Services (DHS), DHS’s Bureau of Aging and Disability Resources, the Greater WI Agency on Aging Resources, Inc. (GWAAR), and the American Society of Parenteral and Enteral Nutrition (ASPEN).

Read the full proclamation posted on the Governor’s Newsroom page.

Academy Malnutrition Awareness Week Webinars

The Academy has partnered with the American Society for Parenteral and Enteral Nutrition, for ASPEN Malnutrition Awareness Week™, September 18-22.

As ambassadors, Academy members have complimentary access to ASPEN’s MAW webinars and resources, including practice tools, videos, podcasts, and papers for clinicians, as well as resources for patients. Continuing education credits are available for most of the webinars. The webinars have limited capacity so register now to reserve your spot. Enter code MAW-Academy to receive a 100% discount.

*ASPEN is accredited to provide medical, pharmacy, nursing, and dietetic credits.

Submit a Member Feature

Want to feature a member in the next issue? Submit your article today!

2023 Academy's Excellence in Community and Public Health Practice Award

By: Pat Kempen, MS, RDN, CD Past President, 2023-2024

WAND member, Yvonne Greer, DrPH, RD, CD will receive the 2023 Academy's Excellence in Community and Public Health Practice Award at the National Honors and Awards Presentation event in October. This presentation will be held at the Food and Nutrition Conference and Expo (FNCE) in Denver.

This award recognizes an outstanding registered dietitian nutritionist who has demonstrated excellence and leadership in this specific area of practice.

Besides this important work that she will be recognized for, Dr. Greer is also a faculty member at Mount Mary University in Milwaukee. She teaches Community Nutrition Program Management in the Dietetics Future Education Model Graduate Program Integrated Master of Science in Nutrition and Dietetics. Dr. Greer brings her community work and planning to the classroom, where students see and experience it first hand. The course also includes supervised experiential learning, where students are side by side with community and government leaders.

WAND and Mount Mary University are very proud of Dr Greer, and thank her for all she does for the community groups and organizations, and students she serves.

ENGAGEMENT OPPORTUNITIES

AVAILABLE IN 2023-2024

$500

NEW! Friends of WAND

(for membership year June 1- May 31)

Ÿ Complimentary 30-day job postings throughout the year ($100 value per ad)

Ÿ 50% discount on 1/2 page ad in quarterly digizine ($500 savings)

Ÿ Individuals associated with your organization pay the member rate for WAND conferences/events

Ÿ Discounted rate for exhibiting at WAND annual conference

Ÿ Quarterly digizine and WAND emails delivered right to your inbox

Ÿ Opportunities to connect virtually with other Friends of WAND and dietetic and nutrition partners in Wisconsin

Ÿ Connections and networking with 1000 nutrition and dietetic professionals across Wisconsin

Ÿ 1 account contact

$2500

NEW! WAND Champions

(for membership year June 1- May 31)

Ÿ Web advertisement on homepage, updatable quarterly ($1000 value)

Ÿ Complimentary 30-day job postings throughout the year ($100 value per ad)

Ÿ Free half page quarterly ad in quarterly digizine ($1000 value)

Ÿ Opportunity to host 1 educational webinar for WAND members per year

Ÿ Discounted rate for exhibiting at WAND annual conference

Ÿ Quarterly digizine and WAND emails delivered right to your inbox

Ÿ Connections and networking to 1000 nutrition and dietetic professionals across Wisconsin

Ÿ 1 account contact

$750-$1000

Annual Conference Exhibitor

(spring of each year, rotating, 2-day, in-person conference with approximately 200 attendees)

Ÿ $750 WAND FRIEND/CHAMPION rate

Ÿ $1000 non-friend/non-champion rate

Ÿ Full conference prospectus available early 2024

$2500-$5000

Annual Conference Sponsor

(spring of each year, rotating, 2-day, in-person conference with approximately 200 attendees)

Ÿ Multiple options for sponsorship of breaks, meals, speakers between $2500 - $5000

Ÿ Includes full conference registration

Ÿ Full conference prospectus available early 2024

$0-$25

NEW! Quarterly Digizine

Ÿ FREE for WAND MEMBERS/FRIENDS/CHAMPIONS

Ÿ $25 for non-member subscribers

Ÿ Stay updated on WAND events/activities, articles, learning/CEU opportunities, ads, career page, student corner, member features, etc.

Ÿ Initial launch issue (September 2023) free and available to everyone and posted on WAND website with link to subscribe for non-members

$100-$150 Job Postings

Ÿ $100/posting

Ÿ $50 add-on to feature on 4 social media platforms

Ÿ FREE for WAND FRIENDS/CHAMPIONS

Ÿ Posted for 30 days

Ÿ Posting listed on WAND website

Ÿ Link to WAND career page included in quarterly digizine

Ÿ Posted on WAND’s 4 social media platforms

Ÿ Listed in emails to MEMBERS/FRIENDS/CHAMPIONS

$150-500 A la Carte Advertising Opportunities

(quarterly deadlines are the 15th of the month Feb., May, Aug., Nov. for publication in Mar., June, Sep., Dec.)

Ÿ Web Ad on WAND Homepage

Ÿ $250/quarter

Ÿ Ad: 250 pixels x 300 pixels

Ÿ Link to chosen URL

Ÿ Included in all emails to members/friends/subscribers during that quarter

Ÿ File type: JPG or PNG

Ÿ Quarterly Digizine Ad

Ÿ Rates

Ÿ $150/quarter-page ad (4.25”x5.5”)

Ÿ $250/half-page ad (8.5”x5.5”)

Ÿ $500/full-page ad (8.5”x11”)

Ÿ Delivered by email to 1000+ WAND members and subscribers

Ÿ Digital issues delivered in March, June, September, December

Ÿ File type: PDF or JPG

Ÿ Combo Quarterly WAND Homepage Web Ad and Digizine Ad

Ÿ $300/quarter

Ÿ Half-page ad (4.25”x5.5”)

Ÿ Link to chosen URL

Ÿ File type: JPG

Celebrate Hispanic Heritage Month

During this month-long event starting on September 15, take time to celebrate and acknowledge the contributions and cultures of Hispanic Americans and their Spanish, Mexican, Caribbean and Central and South American ancestors. Check out the many ways to get involved and to celebrate Hispanic culture.

LEARN MORE

• Visit your local library to find a book or watch a documentary to learn about Hispanic history. Better yet, find one produced by someone of Hispanic heritage.

• Learn how to cook some traditional dishes.

• Learn how to modify some favorite Hispanic dishes for your individual health and nutrition needs, such as these Puerto Rican staples.

• Too tired to cook? Visit a local restaurant that is Hispanic-owned and operated.

Links

www.fyi.extension.wisc. edu/wilocalfoodlocator/ files/2016/08/A4044. pdf

www.extension.umn.

edu/preservingand-preparing/ vegetable-blanchingdirections-and-timeshome-freezer-storage

www.ballmasonjars. com/step-stepdehydrating.html

www.ballmasonjars. com/water-bathcanning.html

www.extension.umn.

edu/preservingand-preparing/ food-preservationand-canningtroubleshooting-guide

www.ballmasonjars. com/pressure-canning. html

GROWING YOUR OWN PRODUCE and Preserving it Too!

By: Adrian LeQue, MS, RDN, LD, CD, FAND President-Elect 2023-2024

While many of you may have your own gardens every summer, my garden overflows every year. My husband and I own an 11-acre hobby farm with 3 hoop houses, with about a half-acre planted for vegetable production. My husband has plans to double that vegetable area next year too! Additionally, we have several fruit trees and berries, along with a large herb garden. We have been selling at Farmers’ Markets this year and it has become a great job for my husband, who loves getting out in the public. I am a Master Gardener with the additional knowledge to help him with planning and growing logistics to help the farm run well. With some planning, we are able to deal with the overages by preserving extra food for winter and beyond.

With fall comes an abundance of things that are easy to preserve. From the beautiful red tomatoes to the ample corn and zucchini, and wide variety of apples, you may be looking for ways to preserve the harvest. As you look at the variety of things you are going to put up, think about the space you have as that may make some decisions for you. Do you have space in your freezer? Do you have shelves in the basement for canning jars? Or is there room for some dehydrated produce on shelving somewhere? And whatever you preserve, you want to ensure you are only making enough that you can use it up within a year, particularly with home canned goods. However, homemade preserves make excellent gifts over the holiday season too.

It is important to select fruits and vegetables that are at their peak of freshness when you decide to preserve them for later. This means they are not only perfectly ripe, but they should not have any signs of damage. This includes breaks in the skin, blemishes with soft spots, mold, rot, and chewing damage. By doing so you help ensure your food is top quality. You also want to maintain safety from pathogens, to help prevent food borne illness.

When preparing foods for preservation, there are some important steps to take as you start your project. First you want to wash your hands and ensure the entire area is clean and air dried. You then want to ensure all produce is also washed, with stems and skins removed as needed. For instance, tomatoes and peaches will need to be dunked in hot water to allow the skins to loosen and peel off. I like to use vinyl or nitrile gloves to do this to make it easier on my hands. Cut all fruits or vegetables into the same sized pieces so they will process at the same time. They can be diced, sliced, in halves, etc. If you are looking for a specific recipe, I recommend The Ball Book of Canning by Ball Mason Jars. It covers everything from sauces to pickling to jams and jellies. They come out with a new book each year with great recipes that are tested specifically for food preservation.

Select your method of preservation based on what you intend to do with your produce later. Do you intend to use it as is? Are you going to use it as an ingredient in other foods? Will it be a snack? There are many ways to use the fruits of your harvest, some of them quite unique! While many people have canned tomatoes for years, have you thought about dehydrating tomatoes and then blending/processing them into a powder? You can then use that powder for sauces, soups, etc. Common methods of preservation include freezing, dehydrated/drying, canning, and pickling/fermenting. Follow along for some of the ways you can preserve fruits and vegetables.

Freezing is a quick and easy way to store fruits and vegetables that you want to save to eat over the winter. You can use freezer bags, freezer jars, a vacuum sealer, and/or a sous vide sealer. The important thing to note with freezing, is produce needs to be blanched before freezing. This involves placing the pre-cut fruit or vegetable into boiling water for a specific period of time and then dropping them into an ice bath. This important step stops the enzymes that cause loss of color, flavor and texture. Once blanched, the produce can be placed in bags, the air removed, sealed, dated, labeled, and frozen. Freezer jars are typically used for frozen sauces. See link to the left for blanching times.

Dehydrating/Drying is done with many different fruits and vegetables. You can dice and dehydrate onions and celery and use this on the fly when you need it for recipes. We keep a jar of each on our spice rack. Dehydrating cherry tomatoes enhances their sweetness, making them a farm fresh candy! And who hasn’t snacked on dehydrated apples or other fruits? Once your fruits or vegetables are sliced into thin slices, dehydrating is done with either an oven, a dehydrator or even out in the sun. The important thing to remember is that dehydrated items must be absolutely dry or they may mold and be ruined. If you want to create a powder, items need to be crispy dry, and then processed in a blender or food processor. You can creative with dehydrating, by using different herbs and spices to enhance flavors.

Canning is probably the most well known method of food preservation. It can be broken down into two categories. Water bath canning is used for high acid foods, or foods where the recipe includes acids that makes it a high acid food. This includes things such as tomatoes, salsas, sauces, fruits, jams, jellies, and pickles. We do pressure canning with low acid foods: all vegetables other than tomatoes, any meats, anything combined with meats, and anything that is a high acid food combined with a low acid food. There are a multitude of canning recipes for both water bath canning and pressure canning. The important thing to remember is you must follow the recipe to ensure the food is canned in a way that the food is safe to serve. This is one time when you can’t use your own creativity!

Pickling is done using various methods. This includes fermented pickles, fresh pack or quick pickling, refrigerator pickles, and freezer pickles. Fermented pickles are those that are placed in a crock and fermented in a salted brine until done. They are then jarred and canned. Fresh pack or quick pickled items are hot packed into jars and processed. Refrigerator pickles are not processed, follow a special recipe, and may be stored in the refrigerator for up to a month. And freezer pickles are an interesting way to make sweet pickles. Once thawed, they can be kept refrigerated for up to two weeks. There are many great pickle recipes out there for fruits and vegetables.

Preserving the harvest is the end of a long process of growing your own food. We have spent many hours over the years freezing, dehydrating, canning and pickling. Some interesting things we have preserved include peach fondue, vegetable medley pickles, vegetable juice (similar to V8), Italian tomato sauce, apple butter, dehydrated cherry tomatoes, and various other things. We think of new things each year. By preserving your garden, you can stock up on food for the winter and provide gifts for friends as well. See the links to the left for more information, and enjoy the fruits of your harvest!

Support the Foundation’s Make It a Million Scholarship Campaign

Demand for Foundation scholarships has significantly increased over the last six years. Applications have increased from 600 for the 20162017 academic year to 1,049 applications for the 2023-2024 academic year. While our Foundation has increased the number of scholarships awarded each year, the demand still outnumbers the amount of scholarships we are able to award at a ratio of almost 3 to 1.

Our Foundation prioritizes inclusion, diversity, equity, and access (IDEA) within its scholarship program, and encourages a holistic review process. Consideration is given to applicants’ life circumstances, academic achievement, professionalism and financial need. For the 2022-2023 academic year, our Foundation awarded $555,200 in scholarships to support 180 students and dietetic interns of diverse backgrounds and cultures. The Foundation remains committed to advancing IDEA within the profession. To keep pace with the growing demand of scholarships, increased costs of an education and challenges students must overcome, the Academy Foundation launched its Make It a Million Scholarship Campaign and will be asking all Academy leaders, members, students and affiliated organizations to come together and support this effort that will raise $1 million and allow us to award $1 million in scholarships annually.

Sierra HarperBeutel is a Wisconsin member who is a Foundation Scholarship recipient. Sierra had this to say about the support she received:

SUPPORT YOUR FOUNDATION’S NEW Make It a Million Scholarship Campaign

By: Karen P. Lacey, MS, RDN, CD, FAND Past President

Fellow WAND members - the goal of this column is to share the essential details about the newest Academy Foundation fund raising campaign - the Make It a Million Scholarship Campaign. I’ll also encourage you to contribute and give you all the details you need to donate to this important effort.

Your Academy Foundation has just launched the Make It a Million Scholarship Campaign. Our goal is simple. We want to raise $1 million dollars in new scholarship revenue by June 1, 2025. These new dollars will allow the Foundation to build its reserves and starting in the 2025-2026 academic year, award $1 million dollars in scholarships annually for dietetics students and interns at all levels of study.

A Bit of Academy Scholarship History

Our Academy Foundation was established in 1966 with a single donation to provide a scholarship for a deserving student. Now, more than 50 years later, Foundation donors, including thousands of Academy members, have helped the Foundation become the world’s largest provider of scholarships for dietetic students at all levels of study.

“These funds will offer the support I need as I continue to thrive academically to make my dream of becoming a Registered DietitianNutritionist a reality. My success as both a person and as a student would truly not be possible without your generous support.”

Sierra Harper-Beutel

2021 Colonel Katharine E. Manchester Scholarship Recipient

Our Foundation opens its annual scholarship application within its application portal in mid-February each year with a deadline in mid-April. Students at all levels of study, including those enrolled in freestanding ACEND-accredited dietetic internship programs, are eligible to apply. The scholarship application process is relatively easy with one application. By completing the Foundation's singular scholarship application, applicants are automatically considered for all Foundation scholarships that they meet the eligibility criteria for. Foundation scholarships range in value from $500 to $25,000 each.

Fast forward to the present. For the 2022-2023 academic year our Academy Foundation awarded a record $860,250 in scholarships to support to more than 300 deserving students. However, despite this impressive growth in the number of scholarships granted over the years, the demand for scholarships continues to outnumber the scholarships the Foundation can award almost three to one.

WI Affiliate Members

Our Foundation makes an impact throughout the profession, including Wisconsin Academy members. Over the last three years, your Foundation has invested $33,600 in Wisconsin members by providing scholarships, awards and research grants to these deserving individuals.

Your Support of the Make It a Million Campaign

Let’s take this opportunity to show our commitment to our profession and the Foundation’s Make It a Million Scholarship Campaign. A gift of any size will help the Foundation reach its $1M goal, please donate today!

Every dollar matters no matter how large or small! Think back to when you were in school, did you encounter financial hurdles? Did you receive help from the Academy Foundation or another organization? Now is your opportunity to give back and help fellow and future colleagues who are struggling. Your gift to the Make it a Million Scholarship Campaign will help more student, Sierra, pursue their dreams. Let’s make that happen!

You may make your gift online by contributing directly to the Foundation’s Make it a Million Scholarship Campaign. Every dollar donated gets us that much closer to our goal to award $1 million in scholarships annually. Once you have donated, visit our Make It a Million homepage and download social media graphics and messages to share and encourage other Academy members to give generously.

Thanks for considering a donation to this campaign!

Sincerely,

Karen P. Lacey, MS, RDN, CD, FAND 2023 – 2024 Academy Foundation Board Secretary

Current member and Past President, Wisconsin Academy of Nutrition and Dietetics

HOW WILL A LICENSURE COMPACT IMPACT OUR PRACTICE?

By: Cassie Vanderwall, PhD, RD, CDCES, CDE, CD, FAND Consumer Protection Coordinator

WAND’s Public Policy and Advocacy Committee has been engaged with Hoven Consulting in advocacy and lobbying efforts to advance consumer protection and elevate the RDN credential and profession for over 10 years. Recent efforts have focused on strategic relationship building, member engagement and refinement of the Model Practice Act in partnership with the Academy. WAND’s consumer and protection coordinator joined the Licensure Compact Committee led by Council of State Governments (CSG) in 2022. The Academy has partnered with CSG to facilitate the development of the Dietitian Licensure Compact

The Dietitian Licensure Compact is a legally binding agreement among states that provides a pathway to practice through

which dietitians can obtain compact privileges which authorize practice in states where they are not licensed. A draft of the Dietitian Licensure Compact is available for review and public comment, as well as a flyer on the compact, here. Compacts are not a new concept for Wisconsin, our state has 4-5 compacts, including the Physical Therapy Licensure Compact.

A dietitian must hold an active and unencumbered license in their home state and meet additional eligibility criteria to be eligible for a compact privilege. A dietitian applies for a compact privilege and may begin legally working in the new state when eligibility is verified, requirements are met, and all fees are paid.

Eligible dietitians must meet the following criteria to participate in the compact:

• Currently have an active RDN credential;

• Hold an active, unencumbered license issued by their primary state of residence;

• RDN applies to a compact privilege;

• Passes an FBI background check; and

• Practitioners must complete the continuing education requirements to maintain their home state license. They do not complete continuing education in remote states where they hold compact privileges.

Based on the eligibility criteria, Wisconsin would be eligible to participate in the compact.

We predict several benefits to the Dietitian Licensure Compact including:

• Facilitates multistate practice.

• Enhances license portability when changing state of residence.

• Expands employment opportunities into new markets.

• Improves continuity of care when patients or providers relocate.

• Supports relocating military spouses.

• Reduces burden of maintaining multiple licenses. CSG anticipates that the model compact legislation will be finalized in time for states to enact during the 2024 legislative sessions.

If you were not able to join the presentations live, a recording of the Academy’s webinar is available here

If you have additional questions, please direct them to our public policy and advocacy team at EatRightWisc@gmail.com.

Save the Date

STATE POLICY NEWS

By: Nathan Butzlaff WAND Lobbyist, Hoven Consulting

Assembly Speaker Creates Task Force on Childhood Obesity

On August 31, Assembly Speaker Robin Vos announced the creation of the Speaker’s Task Force on Childhood Obesity. This task force is comprised entirely of Republican and Democratic state representatives and will hold public hearings at various locations across Wisconsin, starting in September. In particular, the task force is planning on holding hearings in several of the following areas: Madison, Eau Claire, Green Bay, central Wisconsin, Watertown and Milwaukee. The aim of the task force is to complete its work by the end of 2023 and recommend legislation for introduction during the 2024-2025 legislative session. This task force will be chaired by state Rep. Karen Hurd (R-Fall Creek).

The following is the scope statement for this task force:

“The Speaker’s Task Force is directed to study childhood obesity and weight management. The Task Force shall consider circumstances contributing to childhood obesity, including physical activity, nutrition, medical, and other root causes and physical environment factors. The Task Force shall also review current and past efforts to prevent and improve weight management in order to consider and build upon effective practices.

Following these efforts, the Task Force shall consider recommending legislation in the following areas: (1) school-based efforts to impact circumstances contributing to childhood weight management; (2) parental support for and education on childhood weight management; (3) early interventions and screenings to better identify and promote healthy weight management; (4) removal of potential barriers and promotion of better access to proper nutrition and spaces for play and other physical activities; and (5) data collection efforts and implementation of childhood weight management interventions.”

WAND’s Madison lobbyists are working with Rep. Hurd to ensure that WAND has an opportunity to testify before the task force at one of their public hearings.

Governor Evers/DSPS Unveils New Occupational License Processing Dashboard

On August 31, Governor Tony Evers and the state Department of Safety and Professional Services (DSPS) unveiled a new online dashboard that provides high-level data on occupational license processing. In addition to showing the average number of days to process all new applications, all health applications, and all business applications, users may also look up application review times by profession. See the new dashboard online here

DSPS Signs Data Sharing Agreement with Michigan to Expedite Occupational License Processing

On August 17, leadership from the Wisconsin Department of Safety and Professional Services (DSPS) and the Michigan Department of Licensing and Regulatory Affairs announced an agreement to "speed up professional license approvals in both states." In particular, this agreement will allow for the automated, secure exchange of occupational license applicant data between both states, which will expedite processing for applicants.

POLICY AND ADVOCACY

DONATE TO THE WANDPAC

By: Emily Dieringer Association Director

In Wisconsin, we have our own political action committee, WANDPAC, that is utilizes to support state legislators that are pro nutrition and dietetics. The future of nutrition care and the profession in Wisconsin is greatly impacted by state lawmakers and other elected officials. WANDPAC hopes to strengthen the organization’s relationships with elected officials and to provide members with an opportunity to engage in the political process. Consider donating to the WANDPAC today to help contribute to our yearly fundraising goal.

What is a Political Action Committee?

A political action committee (PAC) collects contributions from its members to support select candidates.

WANDPAC is a unique political giving program that provides WAND members with a convenient way to make contributions to help elect state candidates who support effective nutrition policies and understand the important role RDNs and DTRs play in Wisconsin’s health care system.

PAC Administration

WANDPAC collects voluntary contributions from members into a single account and distributes those contributions—under the direction of a governing board—to candidates for elective state office. Outside of administrative costs, the PAC program is funded entirely through member contributions.

PAC Benefits

• Provide WAND with a vehicle to support elected state officials and candidates who recognize and support the organization’s policy priorities

• Provide WAND members with a convenient and effective way to participate in the political process

• Raise the profile of WAND in the State Capitol and with Wisconsin elected officials

Provide WAND with additional opportunities to educate lawmakers about critical nutrition-related legislation

DONATE TO WANDPAC

WANDPAC Mission

To strengthen the organization’s relationships with elected officials and provide members with an opportunity to engage in the political process.

Public Policy Achievements Supported by WANDPAC Funds

Passed AB 501 with strong bipartisan support to create a healthy eating incentive program for FoodShare recipients through the DHS to provide discounts on fresh produce and other healthy foods.

Earned support to increase funding for the School Breakfast Program by $880,000 in the 2017-2019 state budget. This increase was not included in the final budget.

Collaborated with other stakeholders to restore funding for the Farm-to-School Program in the 2017-2019 biennial budget.

Passed SB 385 to permit doctors to delegate diet order writing privileges to licensed or certified dietitians in longterm care facilities.

Passed into law the Diabetes Action Plan Bill (Act 154) requiring the Department of Health Services (DHS) to develop a plan to reduce the incidence of diabetes in Wisconsin.

Advocated for AB 224 which requires DHS to distribute grants to hospitals, health systems, and educational entities that form health care education and training consortia for allied health professionals. The bill was included in the 2017-2019 budget.

Successfully introduced the Nutrition Education Act (AB 215 / SB 159), which requires schools to use the federal Dietary Guidelines for Americans as the standard source for nutrition education.

Passed SB 48 with strong bipartisan support. This bill allows public utilities to provide financial assistance to customers to replace lead water service lines. Clean water is an important part of a healthy diet.

Opposed SB 288 and 296 which would create an Occupational License Review Council and a “selfcertification registry” that allows individuals certified by state-approved supporting organizations to apply to be able to use the title “state certified.” Both bills could negatively impact the integrity of the dietetics profession.

Passed into law legislation eliminating prior authorization for Nutritional Feeding Act 125.

LEGISLATIVE VISITS

By: Emily Dieringer Association Director

Several WAND members recently attended candidate events to network and share about issues important to those in the field of dietetics. Below are Tracey Elmes and Kavita Podar at an event for US Senator Tammy Baldwin and Carly Leon and Mary Russell at an event for Congressman Mark Pocan. ANDPAC funds from donations by Academy members made attending these events possible. Please consider a donation to ANDPAC so meetings like these can continue to happen.

Additionally in August, Karen Krchma met with Congressman Glen Grothman to provide an update on what’s important to dietitians in Wisconsin.

August 13, 2023

August 16, 2023

In Fond du Lac, WI

Congressman Grothman was specifically interested in learning how the Food Share program works and what foods recipients are allowed to purchase with their benefit. Karen went above and beyond doing research outside of her area of expertise to offer a reply and follow up to the Congressman's inquiry. Way to be a shining example of how WAND members can build relationships, provide education, and advocate for our priorities!

Tammy Baldwin Event Fields Reserve 2479 Glenn Dr, Stoughton, WI

Mark Pocan Event Breese Stevens Field, Forward Club 917 E Mifflin St, Madison, WI

INTRODUCING OUR 2023-2024 STUDENT LEADERS!

HOW WE GOT INVOLVED, AND HOW YOU CAN TOO!

By: Faith Anderson and Jordyn Springer Social Media Manager

Hello, fellow RD2BEs! We’re happy you’re here! This section of the WAND Digizine is written by students, for students.

We’re going to be covering all kinds of topics including how to get involved on campus, different volunteer projects students are working on throughout the state, and so much more!

We hope it’s a place that sparks inspiration, provides advice, and fosters a community of future Wisconsin dietitians!

In today’s article, we’ll be introducing two of our WAND Social Media Managers - and guess what… they’re students just like you!

We’ll also be talking about how we got involved on our campuses and in the community, and how you can too!

Meet Jordyn Springer: Social Media Manager

Hi everyone! My name is Jordyn Springer, and I am a senior at the University of Wisconsin-Stout.

I grew up in a small town in Northern, WI. My close-knit community provided me with leadership opportunities and extracurriculars that have helped me get to where I am today.

In my free time, I enjoy spending time on the lake, traveling, going for hikes, art and design, and gardening.

When people ask me why I chose dietetics, I have a hard time answering. I can’t pinpoint one thing that leads me to this career path, it’s more of a mix of so many things.

It’s a combination of my passion for gardening and cooking, helping others, and eating foods that make me feel my best.

But after 3 years of school, there is one thing I know for sure - and it’s that I know I chose the right career. My dream job is to open my own insurance-based gut health virtual private practice that focuses on serving rural and underserved populations.

Organizations I’m Involved In as a Student

Stout Student Dietetic Association (SSDA): Part of why I love dietetics so much is the amazing community. I’ve had the privilege to be a leader in SSDA on campus. Last year I was the Public Relations Officer, and this year I get to continue doing that as well as serve as the Co-President.

In these roles, I get to run our social media accounts, plan all of our meetings, and connect with the community and students.

I got involved by making connections with the previous officers, putting myself out there, and applying when the application came out in the spring.

WAND: As a student, I’m always looking for ways to volunteer. Since I love art and design, I filled out a form on the WAND website to volunteer for the Marketing & Communications Committee. We meet monthly for 1 hour.

As part of this committee, I’ve taken on the role of one of the Social Media Managers. I create content and post to the WAND Instagram and Facebook pages.

I got involved by reaching out and just letting people know that I want to help! Organizations like WAND are always looking for volunteers.

My job: Flourish Virtual Assistants

I’m sure you all know how expensive school can be, especially when we have to get a master's degree and complete an unpaid dietetic internship.

I like to work over summers and part-time during the school year to help cover expenses. I have the absolute best job working as a virtual assistant for private practice dietitians at Flourish Virtual Assistants, LLC.

In this role, I get to work from home with flexible hours, creating social media content, writing blogs and email newsletters, and helping dietitians market their businesses.

I get to work with all different niches, and it’s really helped me learn what I’m passionate about.

I was able to get this job because I have previous marketing and

graphic design experience. I reached out and made personal connections with the owner, and I put together a portfolio of my work and a resume.

If you’re interested in learning more about virtual assisting, I highly recommend joining the Facebook group: Virtual Assistants for Dietitians.

Fun Facts & Advice

I want to end my section by adding some fun facts about me and some advice I have for dietetic students!

Favorite food: Sweet potato fries

Family: I have a twin sister, and a cat named Misty! How I manage stress: Exercise and meditation

Advice: Your career as a Registered Dietitian Nutritionist starts now! Get involved, make connections, and never stop learning and searching for what you’re passionate about.

graduated with my Bachelor of Science in Dietetics from the University of Wisconsin-Stevens Point this past May.

I grew up in a small town in Northwestern WI, and I was fortunate to use my passion for food and nutrition while volunteering at local food-orientated organizations.

I like to relax and decompress from school and work by cooking, painting, being creative, spending time on the lake with family, and being outside.

I was lucky to know what I wanted to do for a career from a young age. I grew up in the kitchen, cooking with my parents and grandma. This helped me develop my passion for food and cooking. It was only after meeting with a registered dietitian for my fructose intolerance at the age of nine, that I discovered dietetics. My dream of becoming a registered dietitian has not changed in almost 13 years. I am more passionate about this profession than ever. When I was a kid, I liked the clinical focus, but now I plan to become a long-term care RD. One thing I enjoy about this profession is how dynamic it is. There are many different opportunities you can explore to find the focus that speaks to you. Don’t be afraid to try new things and be open to exploring different focuses within the profession.

Organizations I’m Involved in as a Student

UW-Stevens Point’s Student Association of Nutrition and Dietetics (SAND): I decided to become a member of my university’s dietetics organization to meet new people that have the same passions as me. I was able to make great connections and volunteer at local organizations while being a SAND member. My senior year I took on the role of Marketing and Communications Coordinator for SAND. In this position, I used my creativity and passion for art to create advertisements and content for SAND and its events. I was also in charge of posting to our social media and helped plan SAND meetings and events.

Meet Faith Anderson: Social Media Manager

WAND: I was introduced to this committee by Deborah Tang, WAND’s current president. During my education at UWStevens Point, she was one of my professors as well as my adviser. Throughout taking her classes and acting as a SAND officer, she saw how I integrated my creativity and design skills into numerous menus, advertisements, and class projects. She suggested that I attend a WAND Marketing & Communications

Hi, fellow RDs2B! My name is Faith Anderson, and I am a graduate student at the University of Wisconsin-Stout. I continued on next page

Committee meeting and consider becoming a regular member of the committee to share ideas from a student’s perspective. I got involved by putting myself out there and making connections with other people in the field.

One of my roles that I have taken on as a member of the Marketing and Communication Committee is being one of WAND’s Social Media Managers. This role involves creating and posting content to the WAND Twitter (now called “X”) account.

My Job: Dietary Aide at Dove Healthcare

Last summer, I started my job as a dietary aide at an assisted living facility to help make money during the summer and breaks. This allowed me to focus more on school and getting involved with my future profession during the school year.

In this role, I enjoy being able to make closer connections with my residents and see the continued impact my work makes. Since working at this job, I have decided to switch my area of focus to long-term care and geriatrics.

Working as a dietary aide, even short-term, is a great introduction to the profession as well as specialty diets and conditions that you will be exposed to in other focus areas besides long-term care. I have been able to work directly with registered dietitians at my workplace in implementing diets for residents. Additionally, I have become familiar with dysphagia diets and thickened liquids that I will see daily in the future as a long-term dietitian.

Fun Facts & Advice

Here are some fun facts about me as well as some advice for my fellow RDs2B!

Favorite food: Chicken fajitas

Family: I have three brothers. They are all in the Air Force or pursuing one through the Air Force ROTC. I also have a dog named Aspen.

How I manage stress: Reading, cooking, and painting

Advice: Do not be afraid to reach out for help or advice, whether that be from your advisor, professors, or fellow classmates. Start making those connections, because you never know who you might meet and where they may lead you!

How To Get Involved On Your Campus

The best way to get involved on campus is by showing up and becoming a member of your school’s organization. You can even consider being a board member for your club, once you feel comfortable and confident in taking on more responsibility. Ultimately, it is up you to decide how much you are involved on campus.

Volunteering is a great way to make an impact, whether it is through your club or on your own. Some ways to get involved beyond your school’s Nutrition and Dietetics organization include volunteering in your campus garden, helping in your school’s food pantry or being a member of the dining advisory committee.

Here are some Nutrition and Dietetics clubs at universities in Wisconsin and how you can find more about each one:

University of Wisconsin-Madison: Dietetics and Nutrition Club

Facebook: Dietetics and Nutrition Club - UW Madison

Instagram: @dnc_uwb

Email: wisc.dnc@gmail.com

Mount Mary: Nutrition and Dietetics Club

Facebook: Mount Mary Nutrition and Dietetic Club

Instagram: @mountmary.dieteticsclub

University of Wisconsin-Green Bay: Dietetics, Health and Fitness Club

Facebook: Dietetics Health and Fitness Club of UWGB

Instagram: @uwgbdieteticsclub

University of Wisconsin-Stevens Point: Student Association of Nutrition and Dietetics

Facebook: UWSP Student Association of Nutrition and Dietetics

Instagram: @uwspsand

Email: student.association.of.nutrition.and.dietetics@uwsp.edu

University of Wisconsin-Stout: Stout Student Dietetic Association

Facebook: Stout Student Dietetic Association

Instagram: @uwstoutdietetics

Email: ssda@uwstout.edu

Viterbo University: Student Dietetics Association

Facebook: Viterbo SDA

Instagram: @viterbosda

If your school is not listed above, you can find your school’s Nutrition and Dietetics club through it’s involvement network or student organization pages.

How To Get Involved Outside of Your University

As a student, I would say that you should definitely get involved in your student organization, but you don’t have to stop there!

Making connections in the professional world and community can lead to amazing opportunities as well.

My advice is to reach out to organizations like WAND, volunteer at local organizations, and join Facebook groups. I would recommend joining the Facebook group: RD’s and RD2Be’s to get connected!

Put yourself out there and you never know what opportunities might come your way.

The Takeaway

As you can see, there are so many different ways students can get involved.

I want to encourage you all to be open to new opportunities and to try new things even if you think you might not like it.

I also want to remind you there is something even more important than getting involved - and that’s your mental and emotional well-being.

As a student, you don’t have to do everything. Make sure you don’t overextend yourself, and make sure you have ways to manage your stress throughout school.

Take days off, move your body, and fuel yourself with delicious food. It’s going to be an amazing year, you got this!

If you ever want a friend, a big sister, or just someone to talk to, don’t be afraid to reach out!

Our emails are: springerj5724@my.uwstout.edu and andersonf1291@my.uwstout.edu

MEMBERS IN THE MEDIA

By: Emilie Williamson, RDN, CD State Media Representative

Total Placements:

4

Estimated Audience:

3,906

Other Summer Issue 2023

Wisconsin Grocers Association Magazine

*Note: 700 print distribution (one magazine per company in many cases). Over 1200 unuqie emails for President's Letter

Packing More Fiber into Convenient Meals

Emilie Williamson

Aryn DeGrave, MS, RD, CLC, CD

Becky Kerkenbush, MS, RD-AP, CSG, CD, FAND

Casey Wing, RDN, CD

Emilie Williamson, RDN, CD

Newspaper August 24, 2023 Star NewsCentral Wisconsin News

Fueling Success: a Registered Dietitan's back-to-school nutrition advice for parents

Ashley Chrisinger, RD

Online August 24, 2023 Aspirus

Fueling Success: a Registered Dietitan's back-to-school nutrition advice for parents

Ashley Chrisinger, RD

Radio August 31, 2023 WXPR

Health Officials: Good nutrition should be top of mind as school resumes

Sydney Kuckkan Ashley Chrisinger, RD

What's in Your Lunch?

Here is what's in my lunch this week!

Big Mac Casserole with Ground Turkey-not very pretty but very yummy!

Chobani Zero Sugar Yogurt

Built Bar Coconut Protein Bar

Two apples

My second 50oz water for the day-Yes second!! What's in YOUR lunch?!

Butternut squash ravioli with shaved Brussels spout sauted in avocado oil, topped with gorgonzola, dried cranberries, walnuts and balsamic glaze. Perks from working from home most of time! This dish makes me feel foodie, and a little bit healthy!

Pat Kempen

Emily Dieringer

HEALTHCARE HULLABALOO HAPPENING!

By: Jamie Weber, MS, RDN, CD Representative-Elect, Western Region

The Healthcare Hullabaloo is a collaboration between Western Technical College, the University of Wisconsin-La Crosse, Viterbo University, Gundersen Health System, and Mayo Health System. On June 20th and 21st, students traveled to the universities and healthcare facilities and were given the opportunity to learn about different career paths in the healthcare field including nutrition & dietetics, speech-language pathology, physical therapy, and radiation therapy, among others. During their time at Viterbo, the students were able to connect with students in the dietetics program to learn more about what dietitians do, as well as the path to get there. The group of 20 middle school students was divided into two groups, where half the group took part in a microwave cooking lab and the other half learned how a dietitian would collaborate with a speech-language pathologist. The goal was to expose and to get the students excited about different careers in the healthcare field. The event was a success and next year's dates for the event are tentatively set for June 19-20, 2024.

www.wxow.com/news/healthcare-hullabaloo-showing-children-future-career-opportunities/ article_2853bade-0fbe-11ee-9ec1-8f528cc1fed4.html

SE Region members attended Trim Born Farm on July 27 as a group learning about its history, socializing and getting to know each other.

GET TO KNOW YOUR REGION REP

By: Megan Labine, RD, CD Representative, Southeastern Region

Welcome to the WAND 2023-2024 year! I am Megan Labine, your Southeastern Region Representative! I am excited to be representing such a great organization with many skilled nutrition professionals. I want to share a little more about me. I completed my degree in Nutrition and Dietetics at the University of Wisconsin - Green Bay in 2018 and my dietetic internship through Priority Nutrition Care Distance Dietetic Internship in 2020. For the past 3 years I have been working as a clinical dietitian in both the inpatient and outpatient settings at Aurora Medical Center in Kenosha. Last fall I started my Masters in Clinical Nutrition at the the University of WisconsinMadison. I am passionate about helping others through nutrition. I got involved with WAND to make connections with other nutrition professionals and dietitians. Through WAND I have learned so many new skills as well as strengthened my leadership skills. I am excited to be involved and plan social and volunteering events. I hope to be a good representative for our region and learn more from all the WAND members in this region as well.

Outside of nutrition, I enjoy reading, yoga, and cooking! I have been married to my husband for 6 years. We have a 5 year old lab mix named Betty and are expecting our first child in the beginning of October!

I hope to meet more of the great WAND members and learn a little more about each of you!This award recognizes an outstanding registered dietitian nutritionist who has demonstrated excellence and leadership in this specific area of practice.

Besides this important work that she will be recognized for, Dr. Greer is also a faculty member at Mount Mary University in Milwaukee. She teaches Community Nutrition Program Management in the Dietetics Future Education Model Graduate Program Integrated Master of Science in Nutrition and Dietetics. Dr. Greer brings her community work and planning to the classroom, where students see and experience it first hand. The course also includes supervised experiential learning, where students are side by side with community and government leaders.

WAND and Mount Mary University are very proud of Dr Greer, and thank her for all she does for the community groups and organizations, and students she serves.

Submit a Recipe

Want to feature a recipe in the next issue? Submit your full reciple today!

SUBMIT

CASEY’S POTATO PIZZA

By: Casey Rosenberg, MS, RDN, CD, CLS Professional Education Chair-Elect 2023-2024

2023 Runner Up DDPG Potatoes USA Recipe Contest: Casey

Rosenberg, MS, RD, CD, CLS

Prep time: 20 mins

Ingredients

• 3 cups sliced 1/8-inch thick Wisconsin red potatoes

• 2 tablespoons olive oil-divided

• ¾ teaspoon dried oregano

• ½ teaspoon garlic powder

• 1 cup shredded Fontina cheese

• ¼ cup crumbled blue cheese

• ¼ cup thinly diced prosciutto

• ¼ cup chopped fresh basil leaves

• ½ cup thinly sliced (half-moon shape) red onion

• ¾ cup grape tomatoes, halved

• ¼ cup black olives, optional

Directions

1. Spray a 12-inch pizza pan with non-stick cooking spray. Preheat oven to 450 degrees Fahrenheit.

2. In a large bowl, toss potatoes with 1 tbsp oil, oregano and garlic powder until evenly coated.

3. Beginning along outer edge of pizza pan, arrange potato slices, slightly overlapping, and, in a circle, working toward the center of pan to form a potato crust. Bake potato crust at 450 degrees Fahrenheit for 23 to 25 minutes or until potatoes are tender and begin to brown.

4. Mix fontina, blue cheese, and prosciutto together.

5. In a non-stick skillet heat remaining 1 tbsp oil to hot over medium-high heat. Add onion and cook 2 minutes, stirring often. Add tomatoes and cook 2 minutes or until softened, stirring often. Remove from heat and stir in basil, set aside.

6. Once potato crust has baked, remove from oven and cover crust with cheese mixture. Spoon onion mixture evenly over cheese (there will be spaces). Return to oven to bake until cheese melts - about 8 minutes.

7. Remove from oven; let rest 3 minutes. Cut into wedges on pan. Serve with wide spatula.

Nutrition Facts

• Serving Size: 1/6 of pizza

• Servings Per Recipe: 6

Amount Per Serving

• Calories 303.6

• Total Fat 19.5 g

• Saturated Fat 9.6 g

• Cholesterol 54.7 mg

• Sodium 584.6 mg

• Total Carbohydrate 16.8 g

• Sugars 4 g

• Dietary Fiber 2.3 g

• Protein 15.6 g

Profits from sales in the WAND merchandise store go towards supporting scholarships for students and practitioners.

TOP WAND MEMBER BENEFITS