News and Events
The Montana Dietetic Internship Program has been awarded by the American Dietetic Association and Commission on Accreditation for Dietetics Education (CADE) a "Dietetic Internship Candidacy for Accreditation Status." The first class of interns will begin in the summer of 2011. Many thanks to all of you that have been supporting this process and now make this opportunity a reality for our MSU students pursuing a career in nutrition and dietetics.
After several years of planning, the Herrick renovation projects are completed! Three areas have been renovated over the course of the last year.
First on the list was the Nutrition Research Lab located in the basement. The center peninsula, cluttered with outdated and no longer used cabinets, sinks, and propane lines, was removed along with equipment dating back to the 1950s. Dr. Mary Miles has installed a research-grade treadmill complete with equipment to monitor heart rate, speed, inclination, oxygen use, and carbon dioxide output. Several exercise physiology and nutrition graduate students helped with packing and are now working in a much more functional space. The remodel will provide a better space for nutrition and exercise research aimed at disease risk reduction across the lifespan.
The Child Development Center received a long-overdue facelift as well. During the summer, new flooring was installed in addition to new blinds designed to reflect heat. Furniture was purchased with grant money that head teacher Korri Miller received. New countertops were installed and the cabinets were refaced in the CDC itself. The CDC kitchen was expanded by knocking out a wall to increase overall kitchen size. This included much-needed venting, new cabinets, countertops, appliances, sinks, and a separate room with a washer and dryer. The observation room that almost divided the CDC into two rooms, was cut back to allow for more space and better ventilation. Additional new flooring and paint are also included. Although the observation room was shortened, early childhood education students still have ample space to observe the children for classroom, paraprofessional, and internship assignments. The CDC provides a valuable resource for both campus and the local community.
The Food Lab received a complete remodel. The last major renovation to the lab was in 1963 although some new appliances were obtained in 1996 with funding from a grant. Work began in early October when the room was completely dismantled. Due to the large cost and scope of the work, the remodel was put out for bid to private construction companies. On October 14, the bid was awarded and work commenced at the end of the month. New ranges, including a commercial gas range, cabinets, solid-surface countertops, venting, sinks, and flooring were added. Perhaps even more importantly, the lab will now follow state, county, and city fire and safety code standards. To promote sustainability, several cabinets and shelving units were either recycled or reused. The 15-year-old cooktops and wall ovens were donated for use to public schools across Montana. This project greatly enhances the lab experience for over 115 food and nutrition students, 15 family and consumer sciences students, and 25 sustainable food systems students.
MSU's Child Development Center was accredited by the National Association for the Education of Young Children (NAEYC) in October. Early Childhood Program Accreditation is voluntary and requires several steps to achieve including a self-study, application and self-assessment, candidacy, and demonstration of how the program meets standards through a site visit by an NAEYC assessor. Once these are in place, the standards must be maintained through an annual report and updates sent to NAEYC. The program must also submit to additional verification and random unannounced visits to demonstrate continued compliance. Accreditation was achieved through the hard work put forth by all members of the CDC staff under the direction of Christine Lux.
MSU Ski Research at Bridger
"Everyone around Bozeman can relate to skiing, whether you ski or not," says John Seifert, associate professor in health and human performance. Because of Bozeman's proximity to ski areas, for the last two winters, Seifert and some of his exercise science students have endured the elements and early morning hours at Bridger Bowl to conduct ski-related research. This winter, Seifert and two graduate students and several undergraduates are collecting and analyzing data from Bridger's ski patrollers to determine the energy expenditure pattern when transporting injured skiers down the hill in toboggans. An additional study is examining how skis behave in powder versus groomed runs. "This powder study requires at least 10 inches of new snow," said Seifert. "We have to be ready to go at 5:30 a.m. on that day."
The second part of the powder study examines the amount of energy expended on groomed trails versus powder. Seifert says there are 60 million skier days in the United States and the average skier skis about 10 to 12 days a year.