Location: Food Surveys Research GroupTitle: The USDA Food and Nutrition Summer Institute Author
Submitted to: African Journal of Food, Agriculture, Nutrition and Development
Publication Type: Other
Publication Acceptance Date: 11/30/2009
Publication Date: 11/30/2009
Citation: Harris, E.W. 2009. The USDA Food and Nutrition Summer Institute. African Journal of Food, Agriculture, Nutrition and Development. 9(8). Interpretive Summary: Between 1999 and 2007 the Beltsville Human Nutrition Research Center sponsored the USDA Food and Nutrition Summer Institute. The initial planning workshop and subsequent Summer Institutes were held in the Washington, DC, metropolitan area, on three Historically Black Colleges and University (HBCU) campuses, and twice in Africa. The program was the only one of its kind within the U.S. Department of Agriculture, and the program model focused on nutrition education and outreach, nutrition intervention research, nutrition policy, and nutrition linkages to the community. Undersecretaries, Deputy Undersecretaries, a U.S. Surgeon General, and members of Congress met with and spoke to participants. Program objectives were to: 1) enhance the growth and development of a competent, diverse body of nutrition students and professionals; 2) build collaborative partnerships, and 3) work with HBCUs to meet 21st century challenges by helping to strengthen their knowledge of domestic and international nutrition issues.
Technical Abstract: The USDA Food and Nutrition Summer Institute was sponsored by the Beltsville Human Nutrition Research Center in partnership with several USDA and non-USDA agencies between 1999 and 2007. Partners included the USDA Food and Nutrition Service, USDA Cooperative State Research and Extension Service, USDA Food Safety and Inspection Service, USDA Economic Research Service, the Food and Drug Administration, Centers for Disease Control and Prevention, and USAID. This partnership was formed to encourage and help prepare future African American, Hispanic American, and Native American nutrition and dietetic professionals to work in the Federal or local government, conduct research, teach at universities, and manage public health programs in the U.S. and abroad. Participants heard presentations from speakers, representing nutrition education and outreach, nutrition intervention research, nutrition policy, and nutrition linkages to the community. A strong emphasis was placed on experiential learning, incorporating theory and application.