Hospitality Management’s Annual harity Golf Tournament · M.S., Certificate, & Minor Hospitality...
Transcript of Hospitality Management’s Annual harity Golf Tournament · M.S., Certificate, & Minor Hospitality...
1
The 15th Annual Hospitali-ty Management Charity Golf Tournament, Banquet and Auction was held at the Sea Cliff Country Club in Huntington Beach on April 10, 2017. The pur-pose of the event was to help raise funds for stu-dent scholarships and pro-gram development. Those interested in participating
in future events and help-ing to support CSULB’s Hospitality Management program, please contact Dr. Lee Blecher, at [email protected]
Hospitality Management’s Annual Charity Golf Tournament
Family and Consumer
Sciences Programs
Child Development and
Family Studies
B.A. & Minor
Consumer Affairs
B.A. & Minor
Family Life Education
B.A.
Fashion Design
B.A & Minor
Fashion Merchandising-
B.A. & Minors (2)
Food Science
B.S. & Minor
Gerontology
M.S., Certificate, &
Minor
Hospitality Management
B.S., Minor, & Event
Planning Minor
Nutrition and Dietetics
B.S, M.S., DPD, IPND, &
ISPP
Campus Couture 2017 The 29th annual California State University, Long Beach (CSULB) Campus Couture Fashion Show took place on Friday, May 12, at 7 p.m., at the Karen and Richard Carpenter Performing Arts Center. The Campus Couture Fashion Show is one of the largest student-run fashion events on the
West Coast entirely run by students who plan and execute the show under the mentorship of
Associate Professor Suzanne Marshall, director of the FMD program. This year’s student com-
mittee was comprised of Head Coordinator Ivan Ramirez Navarro, Assistant Coordinator Kari-
na Cortez, Public Relations Coordinator Melissa Esmeralda Fombona, Activities Coordinator
Chesna Henderson, and Design Liaison Kimberly Thomas.
The show attracts fashion industry attention and the judging panel is comprised of leading
members of the industry. This year’s awards winners were fashion design students Stephanie
Langford, Sara Tepo, Abby Pollock, Yvonne Macias, Fabiola Hernandez, Carla Canimo, Sara
Norrman, and Fashion Merchandising student Zain Alkurdi.
2
Class of 2017 Awards
Outstanding Student Award
Alexander Muzzi
Samantha Cocks
John Gill-Aguilar
Brandy Grant
Academic Excellence Award
Wesley Moore
Joseph Notch
Daniel Jackson
Lucas Tancas
Scholarly Achievement Award
Aaron Kosai
Eva Anguiano
Ryan Manoogian
Alec Friedman
Consumer Affairs
Nutrition & Dietetics and Food Science
Graduate Awards
Graduate Dean’s List
Audrianna Atencio
Graduate Student Honors
Francis Dizon
FCS Outstanding Thesis
John Sassone
Undergraduate
Academic Excellence
Jessica Fey
Kelsey Collins
Mai Duong
Leadership & Service
Dayana Enriquez
Angelica Reynoso
Outstanding Student
Stephanie Prideaux
Maya Cox
Undergraduate Research
Aaron Rafferty
Cindy Tseng
Gerontology
Special Recognition
Gabriela Sedano - Sigma Phi Omega (Gerontology Honor Society) President
Outstanding Student
Miriam Henan
Academic Excellence
Noelle Bringmann
Scholarship Winners
Lauren Gelgur (MS)
Julia Hodgdon (Minor)
Outstanding Student Citation
Kyla Artigo (Certificate)
Cynthia Escarcega-Calderon (Certificate)
Amanda Paiz (Certificate)
Alexandra Wilkinson (Certificate)
FCS Outstanding Project Award
Noelle Bringmann (MS)
Graduate Dean’s List
Miriam Henan (MS)
Graduate Student Honors
Melissa Pizano
3
Class of 2017 Awards
Outstanding Student Award:
Alyssa Kawasaki
Jessica Tan
Academic Excellence Award:
Brianna Long
Leadership & Service Award:
Elizabeth Campos
Courtney Jehoich
Roderick Tally
Claudia Terrazas
Hospitality Management
Outstanding Student Award:
Adriana Renteria
Joanna Bernal
Amanda Paiz
Migda Gago-Cooper
Academic Excellence Award:
Brandy Grant
Andrew Hong
Reyna Ruiz
MaryAnn Salvador
Leadership & Service Award:
Laura Suarez
Lorena Lozano
Leonardo Gamino
Child Development & Family Studies and Family Life Education
Outstanding Fashion Merchandising Graduate
Zain Alkurdi
Outstanding Fashion Design Graduate
Sara Norrman
For Excellence in Clothing Construction—Necchi Award
Sara Tepo
Academic Excellence
John Ayala
Christina Johnston
Reydel Batun
Outstanding Leadership - Campus Couture Head Coordinator
Ivan Ramirez Navarro
Outstanding Leadership - Campus Couture Assistant Coordinator
Karina Cortez
Oustanding Leadership - Campus Couture Student Activities Coordinator
Chesna Henderson
Outstanding Leadership - Campus Couture Public Relations Coordinator
Melissa Esmeralda Fombona
Fashion Merchandising & Design
4
Hospitality Management Scholarship Awards
Hospitality Management Scholarship
Michelle Arellano
Danielle Bader Wayne Camp Daniel Hogan Natasha Oiye Evelyn Ramos
Zachary Salazar Mariko Sanehisa
Hongyou Yi
US Foods Scholarship Kory Border
American Hotel & Lodging Educational Foundation (AHLEF)
Akunna Aruoma
Kory Border Gabrielle Champion
Lindsey Chandler Helena Manumaleuna
Michelle Valdez
Sameer Murarka Scholarship Carly Radov
The College Bowl is designed to facilitate in-teraction among students from different uni-versities, stimulate the students' desire to ac-cumulate and retain knowledge, and provide a forum for students to engage in friendly competition. Teams for IFT Student Chapters in eight geographical areas of the Student As-sociation compete in area competitions prior to the IFT Annual Meeting. “Our CSULB Food Science Club participated in the Pacific South-west competition at the California State Poly-technic University in Pomona (May 7 - 8, 2017). They competed against schools such as Chapman University, California State Poly-technic University, Pomona, California State Polytechnic University in San Louis Obispo. Other universities attending the event and area meeting was California State University (Fresno, Northridge, and Los Angeles)
As described by the Institute of Food Technologists
(2017), “Since 1985, the IFTSA College Bowl Com-
petition has tested the knowledge of student
teams from across the United States in the areas of
food science and technology, history of foods and
food processing, food law, and general IFT/food-
related trivia.
IFTSA College Bowl Competition
Hospitality Management Incoming Freshman Scholarship
Adham Elessawy
Luis Mercado
5
Registered Dietetic Technician Award
Granted to CSULB Graduating Senior Nutrition is celebrating Stephanie Prideaux, a graduating senior
(class of ’17) who received the prestigious Registered Dietetic
Technician of the Year award from the California Academy of
Nutrition and Dietetics. This is a high honor, as it only goes to
one qualified nominee in the entire state who demonstrates
exceptional leadership qualities and success in education and
employment. To pursue her dream of becoming a registered
dietitian, Stephanie has been accepted into the extremely
competitive combined dietetic
internship at the Los Angeles VA
and Master of Public
Health program at UCLA, where
she was awarded an impressive
scholarship to attend. We are
excited to see what Stephanie
does as she moves on from the
Beach and on to new adventures!
Dr. Young Ha interview with Talking Points
In December 2016, Dr. Young Ha, Associate Professor in the
Department of Family and Consumer Sciences, was interviewed
by Beach TV Show, Talking Points, hosted by Dave Kelly, Director
of Beach TV. During this interview, titled “Fashion Design and
Consumer Response”, Dr. Ha explained how fashion designers,
retailers, and media affect fashion trends
and how consumers react with a
combination of conformity and
individuality in fashion adoption. The
symbolic meaning of clothes related to the
wearers’ personalities and characteristics
was also discussed.
This Talking Points interview is available on Youtube: https://www.youtube.com/watch?v=KpRZhBHWZRA
Green Mixer Nine groups from the FMD 458: Fash-
ion Product Development class, under
the advisement of Dr. Mun presented
at the Green Generation Mixer event
on April 20th.The Seamless group,
which was one of the nine groups pre-
senting, received the best design con-
cept award at the event. The Green
Generation Mixer event, held at the
Japanese Garden, is considered the big-
gest sustainability event of the year at
CSULB, which brings together faculty,
staff and students into a discussion of
problems and possible solutions related
to sustainability. More than 50 student
group projects from all over campus
participated at the event, and only 6
received an award.
6
Consumer Affairs Symposium
The 2017 CSULB Consumer Affairs
Symposium was again a huge success.
The event was held during National
Consumer Protection Week and fea-
tured speakers from the Federal
Trade Commission (FTC), the Califor-
nia Department of Business Oversight,
and the LA County Sheriff's Depart-
ment. The theme of the symposium
was "Selected Federal, State, and Lo-
cal Government Agencies: What You
Need to Know," and was moderated
by Rigoberto Reyes, Chief Investigator
for the Los Angeles Department of
Consumer Affairs. Over 300 students
were in attendance. One of the high-
lights of the event was a large display
of counterfeit goods seized by the
Sheriff's Department at the Long
Beach and Los Angeles Ports, and
throughout the county. Information
about the problems and dangers of
counterfeiting was discussed. For ex-
ample, a counterfeit bicycle helmet
was displayed that did not meet head-
injury impact standards, and a coun-
terfeit hoverboard was displayed that
posed dangers from overheating and
fire. The Fall 2017 Symposium is
scheduled for Thursday, November 12
in the Beach Auditorium, and will like-
ly feature speakers from the LA Coun-
ty Assessor's Office, the California
State Controller's Office, and a munic-
ipal (city) government.
Speakers this year included:
Rigoberto Reyes
Antonia Villasenor
Ann M. Stahl
Enrique Godinez
A “Semester at Sea” Dr. Nilufer Medora, a faculty member in the Department
of Family and Consumer Sciences, in the area of Child De-
velopment and Family Studies and Family Life Education,
just returned from sailing around the world for 4 months
with the “Semester at Sea” program. This program is co-
sponsored by the Institute for Shipboard Education and
Colorado State University, Fort Collins. The program was
established in 1963 and has served thousands of students
from various national and international universities.
As part of this program, the M.V. World Odyssey, a cruise
ship was converted into a floating university to sail
around the world. The ship set sail from San Diego with
600 students, 200 crew members, 32 faculty and staff
members, and 18 life-long learners. As part of this voy-
age, the classes visited Mexico, Japan, China, Hong Kong,
Vietnam, Cambodia, Myanmar, India, Mauritius, South
Africa, Ghana, Morocco, and Germany. Students had to
be registered in 4 classes and one of these four classes
was the “Global Studies” class that was a requirement for
all students.
7
Fashion Design and Gerontology team up for Marketing to the “Experienced Consumer”
The Gerontology Program is partnering with Dr.
Jung Mee Mun from FMD to encourage fashion design
and marketing students to consider the “experienced
consumer,” which refers to consumers over the age of
65 years. Experienced consumers have higher spending
and more accumulated wealth than other age groups,
which is causing some (savvy) companies to rethink the
way they target this group in their design and marketing
efforts. Experienced consumers do not want to be treat-
ed like “old people.” They want appropriate, innovative
and well-designed products, including clothing.
The workshop started with a brief presentation
by Dr. Maria Claver, Director of the Gerontology Pro-
gram, about today’s older population. Students then ex-
perienced, with the use of aging simulation suits, the
physical changes that may accompany aging as described
in the lecture. They were asked to put on various cloth-
ing items (e.g., button up shirt, dress with a zipper in the
back, lace-up shoes) while wearing components of the
aging simulation suits.
Small groups of students then brainstormed about how
they might market to or design for older adult consum-
ers, taking into consideration both the physical chang-
es that might accompany aging as well as the needs
and desires of a growing experienced consumer popu-
lation. They presented their top three ideas to the
class, which ranged from creating an
“intergenerational” clothing line that would appropri-
ate for all ages, to the use of technology rather than
buttons and snaps, to featuring older adult style icons
such as Baddie Winkle in fashion marketing for any age
consumer.
Prior to the presentation, students admitted that they
gave little consideration to the experienced consumer
segment of the population when planning design and
marketing strategies. The workshop resulted in creative
and innovate design and marketing ideas for older
adults. The completion of this workshop also provided
students with a new perspective about the experienced
market and encouraged them to consider these consum-
ers in their future careers as fashion designers and busi-
ness people in the field of fashion.
8
Drs. Barrack and Alencar partner to supervise Nutrition and
Kinesiology Collaborations.
.
Nutrition and Kinesiology students in the FCS 490/590: Fieldwork Experiences in Sports Nutrition and FCS/KIN 468:
Nutrition for Exercise and Performance classes, supervised by Dr. Michelle Barrack and Dr. Michelle Alencar have
had a busy semester organizing a series of events for the classes.
Fuel Your Exercise Booth
Both Dr. Barrack and Dr. Alencar developed content and volunteered
for the “Fuel Your Exercise Booth” at the 2017 Wellness Week’s Well-
ness Fair. The booth highlighted a spinning wheel with sports nutri-
tion questions & prizes, “Fueling Foods”, and “Performance Plates”
for athletes training and fueling on easy, medium, and hard/intense
training days.
Cooking Demos to the CSULB NCAA Athletes
Nutrition and Kinesiology students in the FCS 490/590: Fieldwork Ex-
periences in Sports Nutrition class presented three cooking demos to
the CSULB NCAA athletes in March and April 2017. Topics presented
included “Healthy, Convenient Snacks”, “Fitting-In Your Veggies”, and
“Post-Workout Nutrition ‘On-The-Go’”. Recipes included Overnight
Oats, Granola Bites, Sweet Potato Toast, Spinach and Avocado
Smoothie, Egg and Cheese Muffins, and Pretzel Trail Mix. This work is
part of an ongoing research study, led by Dr. Michelle Barrack, and
funded by BUILD, which is evaluating the efficacy of cooking demon-
strations to optimize dietary behaviors among collegiate athletes.
Speaking Engagements by LA Galaxy Employee Dietitians
Kristen Andrews, MS, RDN, LA Galaxy Team Dietitian and Jennifer
Ratanapratum, BS, LA Galaxy intern spoke to the FCS 490/590: Field-
work Experiences in Sports Nutrition class on their roles in fueling the
LA Galaxy teams. Kristen, a recent graduate ('15) of the CSULB Mas-
ters of Science in Nutrition Science and Dietetic Internship program,
holds the first full-time Sports RD position in the MLS. Jennifer
Ratanapratun, BS and Brooke Ellison, MS (also CSULB graduates),
have worked with Kristen as part-time interns with the LA Galaxy
over the past year.
9
Food Science Students Participate in the SCIFTS 2017 Competition
The Southern California Institute of Food Technologists (SCIFTS) Product Development Competition is an opportunity
for students to use all of the skills and knowledge learned in school and apply them to a real-world situation. Each
participating school's team develops a new food idea and carries the concept through marketing and production,
much like a commercial product development team. This annual competition, sponsored by CedarLane facilitates or-
ganizational, teamwork, creative, and scientific skills acquired from their training in food science courses. Here is the
competition rationale: The USDA and USDHHS jointly released the 2015-2020 Dietary Guidelines for Americans (DGA)
at the beginning of 2016, the FDA issued a final rule in July 2016 for the iconic black and white Nutrition Facts label on
food and beverage packaging to have a new look, with which large companies must comply by July 2018. In response
to these changes initiated by USDA’s 2015-2020 DGA and FDA’s new Nutrition Facts labelling regulations, CedarLane
intended to explore “New Tools for a New World”, which was the theme of 2017 SCFIC conference. Under this joint
interest, the participating student teams were charged, under this call-for-competition, to design and develop a Ready
-To-Eat entree (prototype) by:
using whole grains from a variety of sources as the primary ingredients
using a reduced amount of “added sugars”
presenting the entrée as a vegetarian meal
incorporating natural ingredients rich in vitamins D and K
providing a Nutrition Facts label by following the new FDA’s rule
keeping in mind the developed prototype recipe needs to be feasibly scaled up through CedarLane’s high pressure
processing technology.
Our students Developed a prototype called "Ta-BOWL-eh" a vegan Middle Eastern meal that can be enjoyed by indi-
viduals ages 6 and older. The dish contains Shiitake mushrooms which serves as the vegetable bowls. They are then
stuffed with Tabbouleh which contains tomatoes, finely chopped parsley, mint leaves, onions, Bulgur, and olive oil
which satisfies the criteria mentioned above. The competition was held at the Disney Land Hotel in Anaheim, March 8,
2017
10
Nutrition Professor Dr. Blaine Featured in InsideCSULB
Dr. Rachel Blaine was featured in the campus bi-weekly magazine InsideCSULB. In the article titled “Blaine
Talk On Obesity”, Dr. Blaine addresses the topic of childhood obesity. Having extended practice with young
children from different backgrounds, Dr. Blaine has put her efforts on finding ways to lessen this public
health problem. As she explains, the fight against this problem begins at the individual level, having each
one of us adopting healthy lifestyles and pass them on to our loved ones. She
states, “If a daughter watches her mom eating out of a big bag or eating in the
car or eating in front of a TV, that is what she is going to do.” Similarly, she brings
out the fact that the childcare role in obesity will become significantly important
in the future. More women are entering the workforce, meaning their children
will spend significant amounts of time at childcare centers. The article concludes
with Dr. Blaine stating the need for switching the role of technology, in our lives,
from a leisure and entertainment source into a tool to take care of our health.
FCS Welcomes New Faculty
New Faculty
This coming Fall 2017, the FCS Department welcomes two
new faculty members:
Tiffany L. Brown, Ph. D.
Dr. Brown is joining our department from New Jersey.
She holds a Ph. D. in Child and Family Studies from
Syracuse University. Her specialization is on racial
socialization and ethnic socialization in African-
American families.
Soo Hyun Cho, Ph. D.
Dr. Cho is coming to our department from South Dakota.
She holds a Ph. D. in Family Resource Management
from The Ohio State University, with a specialization
study on the role of regulatory focus on savings be-
havior. She also holds a minor on marketing.
Fashion Merchandising and
Design attend Magic
Tradeshow
The Family and Consumer Sciences depart-
ment at CSULB has a wide range of pro-
grams that include travel. Some study
course locations include: New York, Tai-
wan, Italy, Barbados, and France. Another
type of travel is done with Dr. Marshall
where she takes about 30 of her students
to the Las Vegas Magic Tradeshow . This
event is known as one of the largest fash-
ion tradeshows in the U.S.
11
The 3rd Annual So. Cal Hospitality & Tourism Career EXPO took place on March 2, 2017 at the Pyramid at CSULB. The EXPO is joint-ly sponsored by the CSU Hospitality & Tourism Management Educa-tion Alliance, the Hospitality Management Program and the Hospi-tality Management Association student organization. Hospitality Management Students were critical in the success of the event. Many companies participated and recruiters interacted with stu-dents, with many offering jobs. The Career EXPO was open to all students and alums of CSULB plus those from other CSU campuses and students from local community colleges.
CSULB Family and Consumer Sciences
Major Summary Charts
Hospitality Management Hosts CSU Southern California Hospitality Career EXPO
Child and Family Career Fair
On Thursday April 6th, Child and Family
Associated Students held their annual
Child Development career fair. Several
organizations were on hand to meet
with students who were looking to fur-
ther their career goals or wanting to
learn about internship and volunteering
possibilities. Senior Amy Sue Del Bello,
under the direction of Lydia Grosso or-
ganized in this event in the Family and
Consumer Sciences Building. Our own
campus child care centers, the Child and
Family Center and Isabel Patterson Child
Development Center were in attend-
ance. The event was a success and we
hope to expand it into a larger event
next year! We would like to extend our
thanks to all those who helped out to
12
California Academy of Nutrition & Dietetics Annual Confer-
On April 2017, students Aaron Rafferty and Steph-
anie Lin working under the supervision of Dr. Vir-
ginia Gray, same as Sara Zolfoghari and Vivianna
Goh under the advisement of Dr. Long Wang par-
ticipated in a poster presentation at the California
Academy of Nutrition and Dietetics Annual Confer-
ence in Sacramento. Poster topics included the
Examination of the Intake of Folic Acid and other
nutrients in oral contraceptive users as well as
promotion of eating competence and body image,
along with other nutrition related topics.
The Child and Family Center held their annual Open House on April 7, 2017. Over fifty fami-
lies came to tour the center, meet our lead teachers, and pick up applications. It was a full
house. The parents were able to meet and mingle with the teachers and talk about what the
kids learn and do each day. Teachers also introduced the center to new potential families
who are interested in enrolling their children.
Child and Family Center Open House
13
Nutrition and Dietetics Master Degree stu-
dent, Amy Zhong, received 3rd place award
for her research presentation at the Long
Beach Sustainability Conference. Zhong’s
research, Product development considera-
tions for a nutrient rich bar using cricket
(Acheta Domesticus) protein, explored alter-
native sources of protein in the food manu-
facturing system. Her research focused on
consumer sensory acceptability of insect
(cricket) powder used in a nutrition bar. In-
sects may be used a successful and sustaina-
ble source of protein when sensory charac-
teristics are appropriately masked.
Nutrition Student Wins Award
Murchison & Cumming is pleased to announce that James O.
Eiler has been chosen by his peers to receive the Anthony G.
Marshall Hospitality Law Award for 2017. The award is present-
ed each year at the Hospitality Law Conference and is given to
someone who has made pioneering and lasting contributions to
the field of hospitality law. James O. Eiler is a Partner in Murchi-
son & Cumming, LLP's Los Angeles office and serves as a Co-
Chair of the Hospitality Law practice group. Through the span of
nearly 30 years, Mr. Eiler has become one of California's most
recognized hospitality law attorneys. Having represented and
counseled a variety of hospitality clients on claims including op-
erations, general negligence and premises liability, food borne
illness and foreign objects, Legionella and other toxic torts, civil
rights, ADA, franchise litigation and many more. Mr. Eiler under-
stands the full spectrum of the hospitality space. Mr. Eiler
teaches Legal issues in Hospitality Management for us!
Hospitality Management Instructor Honored
14
Barbados
Contact: Dr. Cheryl Rock
France
Contact: Dr. Suzanne Marshall
Study Abroad Programs Summer 2017
Taiwan
Contact: Ronnie Yeh
Food-ology Wins Top Award
Nutrition students Dayana Enriquez, Suzette Aguir-
re, and Brittany Wruck were awarded an ASI schol-
arship to attend the Intercollegiate Broadcasting
System’s College Radio Awards. Their show, Food-
ology Radio received the 1st place Golden Micro-
phone Trophy Award for Best Specialty Show.
FCS Scholarships
Leticia Walsh Endowed Scholarship
Ivonne Martinez—Child Development and Family Studies
Stephanie Lechuga—Child Development and Family
Studies
Stephanie Langford—Fashion Design
Janet R. Rayment Endowed Scholarship
D’Anna Hester—Nutrition and Dietetics
Albert Abayev—Nutrition and Dietetics
Stephanie Lin—Nutrition and Dietetics
FCS Scholarship
Samantha Smith—Nutrition and Dietetics
15
Reaching Our Leadership Potential: KON
Conference a Success!
The CSULB Kappa Omicron Nu
(KON) Honor Society co-sponsored
a leadership and research confer-
ence with the California Associa-
tion of Family & Consumer Scienc-
es (CA-AFCS) that was held on Sat-
urday April 29 at the University
Student Union (USU). “Leadership:
Reaching your potential through
ethics of care” was the conference
theme and was highlighted
throughout the conference pro-
gram. Faculty and students of the
FCS Department were huge con-
tributors to the conference’s suc-
cess.
The vast majority of conference
attendees were students from the
CSULB Family & Consumer Scienc-
es Department, but other schools
were represented including CSUN,
SFSU, Point Loma Nazarene Uni-
versity and Central Washington
University. The conference poster
session served as a culminating
showcase for the 2016-2017
CSULB KON Leadership Challenge
Scholarship. The recipient of the
scholarship, Carely Radov, who is
also the incoming CSULB KON
president, displayed her project
titled “MS week of awareness at
CSULB”. Additionally, members of
the 2016-2017 KON board present-
ed a poster about the Leadership
Challenge initiative; pictured are
Candice Cheung, Helena Lin, Catie
Harwood, Melissa Merlos and
Anne Esperanzate. Jared Gab-
aldon was not pictured because he
was serving as conference emcee
and led the tech crew. On behalf of
the CSULB FCS Department, KON
Advisor Dr. Richard Tuveson
brought greetings to conference
attendees. In the morning session,
Dr. Jody Roubanis provided discus-
sion about the relational ethics
that are inherent to the Family &
Consumer Sciences Body of
Knowledge and the profession’s
history. In even years, CA-AFCS
holds a professional conference
and in odd years it holds a student
conference. In 2015, the CA-AFCS
student conference was held at
CSUN and in 2019 it will be held at
SFSU. It might be another eight
years before CSULB again hosts
this conference but we know that
collaboration and creativity will
again be paramount to its success,
and along the way provide oppor-
tunities for students to test their
skills as they strive to reach their
leadership potential through ethics
of care.
For more conference resources
use #FCSCare and/or see the con-
ference video at https://
youtu.be/2UieBiDy260
16
Dr. Long Wang, an Assistant Professor in Nutrition and Dietetics, has been actively involved in helping China establish the profession of dietetics. In January 2017, Dr. Wang attend the Work-shop on the Implementation of the Nutrition Care Process (NCP) in China (Phase I) that was held in Beijing. The Academy of Nutrition and Dietetics developed NCP more than ten years ago to en-sure standard process in providing nutrition care and quality of care. Together with the Chief Sci-ence Officer as well as the NCP Director at the Academy of Nutrition and Dietetics, Dr. Wang trained physicians and nutritionists from six medical centers. He also participated in weekly dis-cussions after the workshop to provide feedback to Chinese professionals via teleconference. Dr. Wang will continue the discussion at the Scientific Convention of the Chinese Nutrition Society in Beijing in May 2017. Phase II of the NCP implementation is expected to begin later this year.
Faculty Achievement: Dr. Long Wang Helps Establish Dietetics
in China