purdue university college of consumer and family sciences
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August 2007

With Honors

Hearing the words “with honors” on graduation day comes with hard work for Consumer and Family Science students, especially Foods and Nutrition students who go above and beyond. There are currently 36 Foods & Nutrition (F&N) undergraduate students who are actively involved in the CFS Honors Program. To be eligible to participate in this program, incoming students have either earned a combined SAT score of 1200 or have graduated in the top ten percent of their high school class.  Current Purdue students or transfer students with a GPA of 3.2 or higher are also eligible to participate in the CFS Honors Program. Graduate with diploma

Students in this program participate in the CFS Dean’s honors discussion group where they hear guest speakers and discuss current topics with fellow CFS honors students.  In addition, students work one-on-one with a faculty honors mentor to complete a scholarly research project.  Students in the program are required to write a proposal for their project, complete the project, prepare a final project report that is deposited in the Purdue Library, and present a poster presentation of their project at the CFS Honors Colloquium in order to graduate with Honors from CFS.

Foods and Nutrition students who graduated with Honors have gone “above and beyond” the typical undergraduate experience to learn about the process of research in their chosen field.  This experience frequently opens up exciting and sometimes unexpected opportunities for these students.  Jennifer Glas and Kyle Kamp are two of eight students who graduated with Honors from F&N in May of 2007.  Jennifer Glas is the recipient of the American Dietetic Association Research Dietetic Practice Group Undergraduate Student Award for work she did for her honors project with mentor, Dr. Carol Boushey, entitled “Development and Validation of a Tool to Identify Psychosocial Factors Associated with Consumption of Calcium Rich Foods among Parents of Early Adolescents.”  Kyle Kamp presented his honors project “The Effects of Calcium Intake Load and Protein Source on Satiety” at the Institute of Food Technologists annual meeting in Chicago, IL in July of 2007.

For more information about the CFS Honors Program contact Sarah Paul, CFS Honors coordinator skpaul@purdue.edu (765)494-8533 or Kim Buhman, F&N Honors coordinator kbuhman@purdue.edu (765)496-6872.

New Face Joins Foods and Nutrition

Megan McCroryThe Food and Nutrition Department will welcome a new professor this fall, Dr. Megan McCrory.

Assistant professor Dr. Megan McCrory received her BS in Physical Education and her MS in Exercise Science from University of California Davis and her PhD in Nutrition with minors in statistics and endocrinology from University of California, Davis.  She completed postgraduate work at The Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

Dr. McCrory’s current research interests include relative roles of dietary factors and physical activity in the etiology, prevention, and treatment of overweight/obesity and associated co-morbidity risk (e.g. heart disease, diabetes, cancer), the role of eating patterns in energy regulation, overweight/obesity and associated co-morbidity risk, the role of exercise in control of food intake, social and psychological aspects of eating and weight loss/gain, and improvement in dietary intake, physical activity, and body composition assessment methods. 

Dr. McCrory will be a great asset to the department. She will be joining the Foods and Nutrition faculty in October.  Dr. McCrory’s appointment is ¾ time in the department of Foods and Nutrition and ¼ time in the department of Psychology.  She will join the graduate faculty in Ingestive Behavior Research Center.

Nutrition Facts: Reading Labels Makes Sense

Serving sizes, vitamins, minerals, percentages, cups, and grams: how do you make sense of it all?  Nutrition Facts: Reading Labels Makes Sense is a DVD resource that was developed by Purdue Cooperative Extension to help consumer’s answers those questions.  The educational video teaches how to read and understand nutrition labels with a system that is as easy as counting 1, 2, 3.  ULabel Readingsers will learn how to understand the different sections of the label, compare the nutritional values of different products, and feel confident choosing foods in the grocery store. 

The DVD is approximately 15 minutes long and includes instructions in both English and Spanish.  Purdue Extension is currently taking preorders; the DVD will be available in October 2007.  The DVD is $20; a 20% discount is available for orders of 15 DVD’s or more. For more information contact Angie Abbott at abbottar@purdue.edu.




Foods & Nutrition Department
Stone Hall, Room 213
700 West State Street
West Lafayette, IN

Phone: (765) 494-8228
Fax: (765) 494-0674

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