Chew Your Soda

Eating Your Words… Literally!

Well, ladies and gentlemen, the world has now seen it all! Edible advertising has entered the already corrupt world of beverage marketing. The Coca-Cola soda brand, Fanta, has recently released a new print advertisement tactic geared towards your taste buds, literally. The soda company has launched, what it claims to be as the first edible print advertisement. The advertisement begins its print with whimsical fonts spelling out alluring and persuading phrases. Then the advertisement invites consumers to physically tear out the page and EAT it. Yes, I said EAT THE PAGE. They do this is consumers can “taste” the flavors for themselves. This type of advertising is really taking amplified reality to a whole different level.

I personally, cannot believe that I have lived to see the day that this is actually happening. I mean, it’s bad enough that there is an epidemic of childhood obesity. So, as a multimillion dollar soda company, I see that Coca-Cola/Fanta is really taking the initiative at combating this problem… By creating an even more open avenue for children at becoming exposed to increased sugar sweetened beverages. Yes why of course- that WOULD make sense (insert sarcasm here).

“Consuming added sugars has been tied to an increased risk for heart disease among adolescents and cholesterol problems”, according to the CDC. More than one-third of American children and adolescents are currently obese. And these numbers are directly related to the over consumption of sugary beverages… like soda! So, instead of creating more avenues of sugar sweetened beverage exposure, especially to child populations, big beverage companies like these should be advocating the opposite. I’ll admit, the marketing tool, itself, is a good idea. But NOT when there are national government agencies attempting to tackle a problem like this. It’s like a slap in the face to America and its youth’s future.

CDC: Kids consume too much sugar

Fanta commercial

The world’s first edible print advertisement

Fanta

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A Guatemalan Getaway

A Taste Around the World: A Guatemalan Getaway

So, for the ISPP Dietetic Interns final food culture lesson plan on the semester, we decided to go along with our Guatemalan theme and name our final Taste Around the World: A Guatemalan Getaway. This week, instead of focusing our nutrition education and food culture towards Mexican flavors, we decided to head a little more South.

Our nutrition education component of the program focused on the significance that fiber plays in the role of Guatemalan native’s diets and how it affects their health. We had on display a poster of the Guatemalan food guide compared to the US’s MyPlate. And boy, was there a difference! It was really interesting to see how many participants actually noticed the difference between each country’s food guide and how it impacted our healthy as well.

As the ISPP Dietetic Interns did last time, we developed and hosted this food culture nutrition education program. Not only did we develop and run the entire program, we came prepared this time. With funds from the Student Dietetic Association, we invested in culinary equipment like knives and cutting boards. Me, being the thrifty gal that I am, found a place that sold large amounts of 7 inch Santoku knives and small cutting boards…. The Dollar Tree. Who would’ve thought? After weeks of calling bulk culinary companies, I finally found what we were looking for. This way, participants could have their own “Taste Around the World” kitchen set. And we could add some consistency to the development phases of the program. Overall, I would say the program was another success and I will never forget that good deals can be in the last place you would expect.

Giving everyone a slice at knife skills

Giving everyone a slice at knife skills

Fiber-tastic!

Fiber-tastic!

Guatemalan Hot Chocolate!

Guatemalan Hot Chocolate!

ISPP Dietetic Interns always say "Safety First!"

ISPP Dietetic Interns always say “Safety First!”

Everyone loves vegetables!

Everyone loves vegetables!

So everyone can read our motto in the demo mirror!

So everyone can read our motto in the demo mirror!

Always brushing up on our culinary knife skills!

Always brushing up on our culinary knife skills!

Our salsa station!

Our salsa station!

Our festive table cloth to go with our theme!

Our festive table cloth to go with our theme!

The Baked Tamale Station! Yumm-O

The Baked Tamale Station! Yumm-O

The end product of our tamale adventure!

The end product of our tamale adventure!

The calm before the storm!

The calm before the storm!

ISPP Dietetic Internship

 

Our Healthy Roadtrip

Our Healthy Roadtrip

This past week, I had yet another Extended Community Action Team meeting. Within this meeting, I have 3 undergraduates on my Action Team. They each represent a different aspect of community nutrition off-campus in the Morgantown, WV surrounding area. One of those interns is responsible for community nutrition education at the Shack Neighborhood House. Since we instilled a rainbow nutrition curriculum last semester, I wanted to try something a little different.

I remembered a show that Rachel Ray hosted, where she would travel the country and try different foods and restaurants based on that region and she was on a budget. So, since the ISPP Dietetic Interns most recently were solely responsible for a successful food culture nutrition and culinary education class… I thought this could be like a food culture program but, only within the US. So, out came the new nutrition education curriculum called “Our Healthy Roadtrip”. Each week, for 6 weeks, students from the Human Nutrition & Foods department at West Virginia University will educate children in grades 3-5 on different food culture based on different regions of the country. Then, they will focus on one specific food and have a snack and interactive activity corresponding with the curriculum.  This new program starts on March 4th and will continue until mid-April. I think the students at the Shack Neighborhood House will really get a better sense of the country and what it has to offer, in regards to nutrition and food culture as a whole.

The location of our new nutrition education curriculum!

The location of our new nutrition education curriculum!

A poster I created that will be on display at the SNH for the remainder of the programming!

A poster I created that will be on display at the SNH for the remainder of the programming!

 

Community Wellness Action Team Meeting

Undergraduate Action Team Meeting

Well, let’s see… As the Community Wellness ISPP (Individualized Supervised Practice Pathway) Dietetic Intern, it’s my responsibility to get my Action Team in the community and promoting nutrition education and overall healthy thinking and decision-making by Morgantown’s population. So, for this meeting that took place on Monday February 11th at 5:30pm on WVU’s Evansdale campus, we had a mapped out plan of what we needed to address and where we need to go, in terms of community wellness.

WV Action For Healthy Kids (AFHK) Undergraduate intern:

The Shack Neighborhood House Undergraduate Intern:

  • We’ve decided that most of our projects/presentations that we work on in our group, we will work as a team. I made this very clear at the very first meeting. I want to make sure everyone is involved with everything. That being said, an after-school nutrition education program was assigned to this Undergrad intern. Thankfully, the intern has help from our Community Wellness Action Team. So, I already had the thought in my mind that I wanted an after-school program based on something similar to a Rachel Ray show where she travels around the country. I wanted to implement a program where children at the Shack Neighborhood House can get the opportunity at becoming exposed to different regions of the country and still have that nutrition component as well. So, we created a program called “Our Healthy Roadtrip”. This program will last 6 weeks long and be held every Monday from 4:15pm-5:15pm. Our start date is March 4th and we’ll need a minimum of 2 volunteers for every lesson. Each lesson will consist of a nutrition education component, a section on exposure to that specific region’s food habits, and then a snack and interactive activity for the students.
  • Another project is organizing the Oxfam Hunger Banquet, that the Undergrad intern has named Mountaineering Against Hunger. Right now the beginning process is in effect where committees are filling up. Then, once these 3 committees are fulfilled, then further actions like venue planning and food donations can take place.
  • Other projects and events that our Action Team is in the process of organizing is Father’s HAND, Cross-Country Casserole Club, and Family Fun Night.

The Children’s Discovery Museum of West Virginia Undergraduate Intern

  • All of the events for the CDMWV for the semester are, for the most part, set in stone and already organized. It is this intern’s responsibility to complete these tasks and delegate any other duties needed. This Undergrad intern is working with another Graduate student on developing a program called “Healthy Passport”.
  • I also assigned this intern to develop a timeline of all events that take place at the CDMWV throughout the entire semester. This way, we can organize, and possibly even collaborate with another organization, other events and programming within the Morgantown, WV area.

As a Community Wellness Action Team I have decided that we will have our own National Nutrition Month campaign. National Nutrition Month is celebrated throughout the entire month of March and this year’s theme is “Eat Right, Your Way, Every Day”. Specifically, March 13th is National Registered Dietitian (RD) Day.

Sooo…… I think I somewhat caught my team off guard by telling them my idea. I want us to use guerrilla marketing with National Nutrition Month and utilize the Student Dietetic Association to do so. My plan is to recruit HN&F students to draw USDA’s MyPlates ALL over the Morgantown area, specifically on all 3 campuses, in different colored sidewalk chalk. And I plan on having people doing so on a daily basis, in case weather prevents us from our guerrilla nutrition parade. Then, on March 19th, the Student Dietetic Association will have a table outside of the Mountainlair on the downtown campus and have a GIANT MyPlate drawing in front of our table on the ground. At our table we’ll have lot of fun interactive nutrition activities, handouts, healthy recipes, healthy snacks, and food guide pyramids from all over the world, including USDA’s MyPlate- of course. I think this will be a really innovative and unique approach at National Nutrition Month (NNM)  and promoting health awareness on a large scale.

USDA MyPlate Food Guide

USDA MyPlate Food Guide

One of the intern's assigned projects

One of the intern’s assigned projects

The Shack Neighborhood House. A primary stakeholder within our program!

The Shack Neighborhood House. A primary stakeholder within our program!

WV AFHK is a stakeholder within our ISPP Dietetic Internship

WV AFHK is a stakeholder within our ISPP Dietetic Internship

The Children's Discovery Museum of WV collaborates with our program for special eventing and nutrition programming on several different levels.

The Children’s Discovery Museum of WV collaborates with our program for special eventing and nutrition programming on several different levels.

This year's NNM theme for 2013

This year’s NNM theme for 2013

 

 

 

 

Love Your Heart Fun Lunch

Love Your Heart Fun Lunch- The Main Event

Well, the day finally arrived! Saturday February 2, 2013- The “Love Your Heart Fun Lunch” free heart screening event took place at the WVU Heart Institute in the Suncrest Towne Centre. The ISPP Dietetic Internship was there and we were ready to educate the community all about…. (drum roll please)… PORTION DISTORTION! Since the ISPP Dietetic Internship has an Emphasis Area of “Leadership in Community Wellness”, our table was geared towards addressing what so many Americans find themselves becoming confused about- serving sizes, portion control, and easy ways to remember how to stay healthy.

Our table consisted of the following informational material:

  • Portion distortion flyer
  • Serving sizes- comparing inanimate objects to correct serving sizes
  • Plate proportions
  • Quick, easy recipes for on-the-go people
  • Antioxidants handouts
  • Mindful eating flyer and handouts
  • Incentives- food diary, brochures of the TLC Diet, and Walnuts- relative to heart health

We were asked by the coordinators of the event to wear a red shirt and dress pants. All of the table covers were provided by the staff and they even provided tape for me to use when I was setting up and hanging our “How Well Do You Know Your Portions” poster. The participants received a stamp from the ISPP Dietetic Internship table when they walked through our demonstrations and interacted with our activities. These stamps went on a participant bingo card, which entered them for a chance to win a door prize if they visited each table in the waiting area. Our first activity at our table was Kaylyn’s “Fast Food Quiz”, which was very intriguing to everyone at the event. Our second interactive, hands-on activity was a portion exercise I created. I had two bowls displayed in front of a bowl of rice. The purpose was to have participants portion out how much they thought a normal portion of brown rice was, then portion the appropriate amount into the other bowl to compare the two bowls side-by-side. Only four people tried the activity so, maybe next time I try to implement something like this again, I should include directions displayed for participants to see so there’s no confusion. Overall, the event was a real success for the WVU ISPP. Everyone seemed really open and receptive to the information we were providing to them.

Two-thirds of the ISPP Dietetic Internship ready to promote nutrition literacy!

Two-thirds of the ISPP Dietetic Internship ready to promote nutrition literacy!

 

Portion Distortion!!

Portion Distortion!!

 

Educating a participant on portions and serving sizes. Most people were quite surprised about the size of a "typical" dinner plate and its effects on portion control.

Educating a participant on portions and serving sizes. Most people were quite surprised about the size of a “typical” dinner plate and its effects on portion control.

 

WVU ISPP Dietetic Internship!!

WVU ISPP Dietetic Internship!!

 

An up-close look at our table and handouts!

An up-close look at our table and handouts!

 

 

Love Your Heart Fun Lunch Set-Up

Love Your Heart (The Before)

I got to sneak a picture of the sign when you enter the 2nd floor of the WVU Heart Institute

I got to sneak a picture of the sign when you enter the 2nd floor of the WVU Heart Institute

On Friday February 1st, the ISPP and GDI Interns were asked to come to the WVU Heart Institute to set up for the upcoming event that was taking place the next day. Elaine Bowen, a WVU Extension Specialist, asked us to attend the “Love Your Heart Fun Lunch” event. This event is a free health screening fair that participants attend, on a first come, first serve basis. The day before the event, volunteers and coordinators took time out of their day to prepare for the health screening extravaganza. Volunteers from the School of Nursing and the School of Pharmacy, from WVU’s Health Sciences campus (HSC), were in attendance at the set up event. It was communicated that we, “nutrition people”, arrive to start help setting up at 5pm on that Friday. Well, since there was only two ISPP Dietetic Interns (including myself) that were going to be responsible for our “Community Nutrition” table, I told Kaylyn (the other ISPP Dietetic Intern) that I would go to the set up event. I did this because there really was no reason to have two people setting up our table. I arrived with my materials, posters, handouts, and other nutrition equipment and waited for instructions, with other students from HSC. To my surprise, when introductions from coordinators started to begin, I was introduced to the whole group of students because I was the only nutrition person who arrived to set up prior to the event. The GDI Interns were administering the screening process (meal planning) of the health fair and the ISPP Interns were responsible for a “Community Nutrition” table in the waiting area for participants to interact with and gain a little more health-related information. Since I was the only nutrition person to attend the event set-up, this gave me a few opportunities to take time to meet everyone that was involved in the planning and organizing of the event. The coordinators provided everyone with an itinerary and a map of the heart screening. The coordinators also shared with the group a Proclamation signed by the Governor of West Virginia, which was my first time seeing anything like that before. Then, the other volunteers were given a tour of each station of the heart screening maze for the next day. Since the ISPP Dietetic Internship table was in the waiting area with other community partners, like the School of Dentistry and EMS, I opted to help others move furniture and carry items inside from coordinator’s cars. I actually ended up getting the ISPP table set up fairly quick so, I helped with anything that anyone needed help with. Overall, I’m glad I came to set up because it made the next morning less stressful for Kaylyn and I. I also had the opportunity to network with other students and faculty in WVU health-related fields.

heart setup_itin

heart setup_itinn

heart setup_itinnn

Starting from the left side of our "community Nutrition" table

Starting from the left side of our “Community Nutrition” table

The middle section of our table- pre-event status

The middle section of our table- pre-event status

And the right side of our table. The only piece to this puzzle that was missing was Kaylyn's "Fast Food Quiz", which she brought the next mooring.

And the right side of our table. The only piece to this puzzle that was missing was Kaylyn’s “Fast Food Quiz”, which she brought the next morning.

A visual I created for participants to realize what the MyPlate actually looks like, compared to an actual oversized plate that most Americans use in their home on a daily rate.

A visual I created for participants to realize what the MyPlate actually looks like, compared to an actual oversized plate that most Americans use in their home on a daily basis.

The volunteer's map of the heart screen- to look over in case participants need help finding stations the next day.

The volunteer’s map of the heart screen- to look over in case participants need help finding stations the next day.

Overall- what the ISPP Dietetic Internship Community Nutrition table looked like the night before the event took place!

Overall- what the ISPP Dietetic Internship Community Nutrition table looked like the night before the event took place!

WV Family Grief Center

Earlier last week, I was approached by 2nd year students from the School of Pharmacy. They were working on a semester-long service learning project where they needed to collaborate with another WVU student organization. So, they were providing the West Virginia Family Grief Center with a nutritious dinner and asked if the WVU Student Dietetic Association could provide some assistance. The School of Pharmacy students requested we provide the families on Thursday January 31st with information on easy, inexpensive, healthy meal ideas. So, I created handouts on Easy Healthy Breakfast Ideas and Easy Meal Planning. I asked 2 undergraduates to accompany me to the event, to give the undergraduates practice at public speaking. We arrived to the location, on Scott Avenue in Morgantown, at approximately 5:30pm and left the event around 7:45pm. The participants were really receptive of the materials we provided and the coordinator of the center even took extra handouts to leave out for other members of the Church of Christ, where the center meets.

WV Family Grief Ctr

 

A Taste Around the World: A Mountaineer Mexican Fiesta

A Taste Around the World: A Mountaineer Mexican Fiesta

ISPP Dietetic Interns made the front page of the DA newspaper!

ISPP Dietetic Interns made the front page of the DA newspaper!

On Wednesday January 30th, 2013, WELLWVU partnered with our Didactic Program in Dietetics at and we launched our first of four healthy food culture cooking classes on campus. This program planning started in the Fall 2012 semester. At that point, the program was initially a graduate student’s responsibility to plan, organize, and delegate but with hiccups in the way- WVU’s ISPP Dietetic Internship came to the rescue!

When we originally found out that Kaylyn Crosier and myself were going to be running the series of education programs that entailed nutrition and culinary skill-building, we though- why not incorporate food culture? Everyone loves learning about different food cultures but, this will make the series even more interesting, with the added culinary and nutrition components.

So, for our launch event- we decided on Mexico as our theme. In fact, A Mountaineer Mexican Fiesta. There was an estimated 25 students who were going to participate. WELLWVU purchased our groceries the day of the event. A created packet was given to each participant.

In each packet consisted:

  • Cover page: menu
  • Hand-washing visual guide
  • A PowerPoint presentation (printed) that Kaylyn created on knife skills
  • Mexican culture and diet handout
  • Nutritional benefits of tomatoes handout
  • Chile pepper handout

The set-up for the event entailed the aid from 2 undergraduate interns from our Human Nutrition & Foods department. We were responsible for setting chairs out for participants, hanging signage for each kitchen unit, setting out all kitchen utensils/tools at each unit, hanging decorations.

I created signs for students to pronounce menu items correctly, the program packets, the food guide pyramid signs, and delivered decorations for the Ag Sciences Annex Test Kitchen. I arrived at the kitchen at 3pm, the program lasted 6pm-8pm, and I eventually exited the kitchen at approximately 9:45pm.

mexico menu

Page 2 in participant's packet

Page 2 in participant’s packet

mexico table

mexico group signs

mexico pepper

Front page article!

Front page article!

mexico article_1

Students were educated on proper knife skills

Students were educated on proper knife skills

Students learned the importance of washing all produce before using in the kitchen...

Students learned the importance of washing all produce before using in the kitchen…

Chiles Rellenos!!

Chiles Rellenos!!

Chilaquiles... Mmmmm

Chilaquiles… Mmmmm

Pico de Gallo!

Pico de Gallo!

Signs were placed near students on cutting board safety

Signs were placed near students on cutting board safety

One of the signs used in our presentation on nutrition. This was utilized/created to increase student's culture awareness and pronunciation.

One of the signs used in our presentation on nutrition. This was utilized/created to increase student’s culture awareness and pronunciation.

The class's cooking experience was complete! Time to eat!! Ole'!!

The class’s cooking experience was complete! Time to eat!! Ole’!!

 

 

 

 

 

 

 

 

 

 

 

 

Leadership in Community Wellness: Undergraduates Action Team Meeting

Community Nutrition Action Team Engage!

As an ISPP Dietetic Intern, we have an emphasis area of “Leadership in Community Wellness”. Therefore, each intern is assigned an Action Team based on an area of “LCW” that we are most associated with. I am the ISPP Dietetic Intern responsible for the Extended Community Wellness Action Team. This team is comprised of WVU Human Nutrition & Foods students that applied for positions as Undergraduate Interns (HN&F 495 Independent Study credit).

The first Extended Community Undergraduate Intern Action Team meeting took place this week on Tuesday January 29th. On the action team, I have an undergraduate intern for (1) WV Action For Healthy Kids, (1) Children’s Discovery Museum of West Virginia, and (1) The Shack Neighborhood House and Davis College of Agriculture, Natural Resources, and Design. Bringing my team to a total of 3 students. In our meeting, I distributed tables of meetings, projects, programs, and presentations that each undergrad intern will be responsible for throughout the semester. I distributed all 4 tables to each student on my action team so, everyone knows what everyone else is doing and playing a role in. I think this will help prevent any confusion as to what each undergrad intern’s role will be throughout the semester.

As a team, I expect all 3 students to attend all Action Team meetings, as well as keeping notes of every meeting and emailing these notes to me by the Sunday after our meeting. This way I can see if the students understand their role on the Extended Community Wellness Action Team and if anything needs to be clarified at the next meeting. Currently, I have told this Action Team that our focus is to get “The Casserole Club” organized and lessons start being developed. At the end of the semester, I expect a PowerPoint presentation of what everyone completed throughout the semester. This presentation may OR may not be a group presentation, depending if our final meeting is concurrent with the other Action Teams (Collegiate, Worksite, Social Media).

AFHK Undergraduate Intern

  • Current involvement
    • Newsletter
    • Facebook page- keep a documented file of all your posts
    • Grant workshop
      • Document all meeting notes about workshop
      • Save and email all supplemental materials from workshop
  • Meetings
    • Document all meetings attended and submit
    • WV AFHK chapter meetings
    • SWAB meetings
  • Semester project
    • Create a nutrition education program based on an AFHK theme/idea
      • This theme does not have to be Smarter Lunchrooms
      • This project can be utilized within the Community Undergraduate Internship Action Team
        • Can work with SNH or CDM of WV to utilize child/adolescent populated organizations
      • BE CREATIVE!!
  • Compose a 1 page (maximum) article based on a topic given by Community ISPP Dietetic Intern
    • Post article on AFHK Facebook page
    • Submit on Ecampus by deadline
    • These topics that will be assigned by Intern, will be based on your AFHK project

Children’s Discovery Museum of WV

  • Timeline of all CDMWV events for entire semester
    • Nutrition and non-nutrition related
    • Due: February17th, 2013
    • Meetings
      • Schedule regular meetings with Katie Bulian
      • Projects
        • Develop a strategic plan for CDMWV’s Facebook page
          • Post pictures on their page
          • Tag them in articles posted
          • Create publicity for the CDMWV through Facebook applications
          • Document all Facebook activity with CDMWV
  • Healthy Passport” nutrition programming

 

Davis College of Agriculture, Natural Resources, and Design

  • Meetings
    • Oxfam Hunger Banquet: Mountaineering Against Hunger  planning meetings
    • Food Day/Week planning meetings
    • Projects
      • Oxfam Hunger Banquet: “Mountaineering Against Hunger
        • Instructions outlined in binder and table
        • Decided to schedule event on a Saturday
        • Committees: (1) Publicity, (2) Logistics, and (3) Planning
        • Find a venue
        • Set a date- late semester event (nice weather)
        • Food Day/Week
          • Different from National Food Day (normally held in October)
          • Plan event near/around Oxfam Hunger Banquet
          • Ideas: Plan Food Day/Week building up to Oxfam Hunger Banquet (Saturday)
          • Collaborate with cross-campus organizations involvement
          • Find venue(s)
          • Set a date(s)- late semester (nice weather, possibly outside events?)

Shack Neighborhood House

  • “Happy School”- A program for new, young parents with young children that meet Tuesday, Wednesday, and Thursday 9:30am-12pm. So, our program would either take place Tuesday or Thursday 10am-11am OR 11am-12pm.
    • The Casserole Club
      • Focusing on food culture
      • 8 week program
      • Supply recipes from http://recipefinder.nal.usda.gov/
      • Meetings
        • Attend a min. of 1 United Way meeting
          • ISPP Dietetic Intern will determine a calendar of meetings in the Morgantown area
          • Projects
            • After-school programming
              • Brainstorming with Lauren Gerchufsky to work with AFHK on program ideas
              • 8 week program
                • Monday afternoons are still available at the SNH, as they were in the Fall 2012 semester
  • Family Fun Night
    • Every third Tuesday and Thursday of the month 6pm-8pm
  • Father’s HAND
    • Every Thursday 6pm-8pm
    • Prefers to have male HNF student to present
    • Interested in cooking classes
  • Rosenbaum House
    • SNH recently just received a small grant that they plan on using towards preparing easy, healthy recipes and delivering/serving clients. They are interested in having HNF students help.
    • Jess is waiting to find out more information about the process

     

http://www.the-shack.org/

http://thefunfactory.org/

http://www.pierpont.edu/schoolofhumanservices/wv-child-nutrition-center/west-virginia-action-healthy-kids

CDM

 

 

Oxfam

SNH

wvafhklogo

Connecting Undergrads with Grad Students

Undergraduates are Important too

Last Monday, midway through my mini kitchen audit, I attended the WVU Student Dietetic Association meeting.  This on-campus organization consists mainly of WVU undergraduate students in the “Human Nutrition & Foods” or “Bachelor’s in Agriculture with an Emphasis in Nutrition” degrees. I attend these meetings to offer service learning opportunities to the undergraduate students and to keep a “connection” between undergraduates and graduate students. The SDA members usually ask me questions and advice on events, policies, and projects that they are currently working on.

Last week’s meeting entailed:

  • National Nutrition Month ideas and projects
  • Relay For Life
  • Snack boxes to be made by SDA for troops in Afghanistan
  • Valentine’s Day gift bags for the Rosenbaum House
  • School of Pharmacy Dinner at the WV Family Grief Center
  • Happy School programming at the Shack Neighborhood House