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Around the Campus

Dietitian Receives State Recognition

shley Thomas, Aramark district higher-education accounts and
Adietitian, was named Recognized serves as the resident dietitian at
Young Dietitian of the Year by the South College of Charleston, where she
Carolina Academy of Nutrition and assists with menu planning, nutri-
Dietetics (SCAND). The annual award tion analysis, student consultations
is given to a dietitian 35 years old or and allergen management,” said
younger who demonstrates concern for Kelly Magowan, MS, RD, LDN,
the promotion of optimal health and nu- Aramark senior health and well-
tritional status of the population, and ness manager. “She also serves Thomas
must have demonstrated leadership as a regional co-lead for the FDA
through legislation, research, education, National Menu Labeling initiatives
management or employment. and the Health & Wellness Champion In addition to her current role at Ara-
Thomas was first nominated by more for the Southeast Region.” mark, she is a nutrition instructor for the
than 70 local dietitians in Charleston, Thomas has served locally at College Medical University of South Carolina
S.C., and received the district level award of Charleston since 2015. Christina Canty, and develops content for her nutrition
from the Charleston Trident Dietetic As- resident district manager at College of education website that ranges from ev-
sociation. She went on to earn the state Charleston said, “Ashley Thomas has idence-based blog posts to informative
level award, representing more than 600 made a tremendous impact on the Col- video series on grocery shopping. She
SCAND members. lege of Charleston campus community is also passionate about influencing the
“Ashley was nominated for her unique since joining our team in 2015. She excels health of South Carolinians through her
set of skills through her background in at bridging new departmental partner- volunteer work as the SCAND public
clinical, research and food service,” said ships with Dining Services through col- policy partners coordinator. This role
Melissa Macher, Charleston Trident Di- laboration of campus events, cooking gives her the opportunity to mobilize
etetic Association district president. demonstrations for numerous campus dietitians in South Carolina to build
“As a part of the Southeast Regional departments, as well as personalized con- relationships with their legislators and
team of dietitians, Ashley supports four sultations with our meal-plan members.” influence food and nutrition policy.

Villanova Hosts “One Book” Event

ach year at Villanova University in chef nutritionist, helped develop the menu
EPennsylvania the One Book Villa- to represent international flavors. “The
nova Committee selects a book for the theme of Acts of Faith is religious plural-
campus community to read to inspire ism; however, we were able to develop an
and spark discussion. extensive menu based on Eboo’s recol-
Villanova Dining Services creates a lections within the book,” said Farrow.
menu based on themes or food mentions “During college and beyond, Eboo spent
within the book for an event which the time connecting with people of different
author attends, when available. “This faiths and cultures and wrote examples
year’s One Book selection was ‘Acts of of eating many types of cuisine. He com-
Faith’ by Eboo Patel,” said Alicia Far- mented on loving Middle Eastern food,
row, nutrition marketing manager. “He but also had many experiences with ‘tra- • “Before boarding the plane on my
founded the Interfaith Youth Core in Chi- ditional’ American foods like pizza, but previous trip to India, when I was 15,
cago and served on President Obama’s recalled feeling like an outsider because I asked my father if they had Frosted
Inaugural Faith Council.” he was Muslim and couldn’t eat the pork Flakes there. ‘I don’t think so,’ he replied.
sausage or pepperoni Then how could I be expected to stay
toppings.” there for six weeks?”
The menu includ- • “Thumbs up Cola didn’t taste at all
ed items like butter like Coke, and the paper straw I sucked
chicken, lamb kebobs it through was too small to get a good
and masala potatoes, gulp in.”
as well as gluten-free • “Class time, in my mind, was best
Chicago-style deep- used to try to figure out how to jam an
dish pizza and a taco entire pack of Fruit Stripe gum into my
bar. During the dinner, mouth ... I believe it was in ... class that I
Patel was presented with finally succeeded in placing all 24 sticks
three items from Din- of Fruit Stripe gum in my mouth. I raised
ing Services, relating to both hands in a sign of triumph, but I
Tim Dietzler, director of Dining Ser- portions of the book: a box of Frosted couldn’t say much because my mouth was
vices, Chris Wiseley, executive chef of Flakes, a can of Coca-Cola and packs full and turning various shades of blue
Residential Dining, and Gail Mitchell, of Fruit Stripe gum. thanks to the artificial colors in the gum.”

4 | OCTOBER 2017 ON-CAMPUS HOSPITALITY