EAT Students travel to Occidental College for ASFS/AFHVS Conference

Jasmine Olvany ’18 and Rachel Hogan ’18 presented their year’s research at the annual meeting of the Association for the Study of Food and Society/Agriculture Food and Human Values Society conference.  Jasmine presented the results of her experiments in EAT’s TASTE Lab, where she was exploring the connection between taste and satiety.  Rachel’s presentation shared the results of her study of LVC students’ eating adventurousness, which she investigated through an extensive surveying tool.  To learn more about their presentations, check out their final projects here.

LVC Students Collaborate with Menus of Change for Meatball Challenge

IMG_1070On March 16 and 17, The EAT Research Group and students from Dr. Valgenti’s Applied Philosophy of Food Course ran the “meatball challenge” in the Mund dining hall.  The project, which is the first national research project run by the Menus of Change University Research Collaborative, took place on 5 college campuses: Lebanon Valley College, Rutgers University, Boston College, Harvard University, and Stanford University.  The goal of the project was to test the acceptability of various mushroom/beef ratios in meatballs, with the aim of creating a tastier, more sustainable and healthier meatball for use in college dining halls.

150 students had the opportunity to try four meatballs and weigh in with their opinions on flavor, appearance, juiciness, and texture.  The results from all 5 institutions will be pooled together and analyzed to see if student tastes are consistent or divergent across various campuses.

The EAT Group thanks Metz Culinary Management for their support with this project.

EAT Research Group Presents in Toronto

From June 22-25, 2016, Lebanon Valley College’s EAT Research Group traveled to the University of Toronto-Scarborough to present their research at the annual meeting of the Association for the Study of Food and Society (ASFS), the Agriculture, Food and Human Values Society (AFHVS) and the Canadian Association of Food Studies (CAFS).  The conference attracts close to 400 global scholars who represent disciplines as diverse as anthropology, history, nutrition, geography, journalism and agricultural science.

File_004Sean Curry ’16, Sarah DiMaggio’17, Ryan Goernemann ’17, and Kristin Robeson ’17 were among the very few undergraduates selected to present their research alongside professional academics and graduate students.  They presented their research in an organized panel entitled “Transforming Student Dining Through Nutritional Interventions,” which highlighted the coordinated efforts of the E.A.T. Research Group to transform the dining experience of students on the Lebanon Valley College campus.  This year, all four student projects focused on the nutritional well-being of student diners and aimed, though various programs and interventions, to transform and shape the conditions in the dining hall to promote healthy eating.

Sean Curry’s project, “A Healthy Eating Dining Hall Intervention,” proposed to improve the availability of healthy food choices in the LVC dining hall through the use of a healthy eating logo, and to inform students of what constitutes a healthy food option. The successful outcome for participants in this intervention was measured as an increase in the consumption of foods that have been designated as healthy options.

Sarah DiMaggio’s project, “Eating to Perform: Improving Student Athlete Nutrition at Lebanon Valley College,” organized a long-term plan of action that will allow Lebanon Valley College to better meet the nutritional needs of its student-athletes, as these needs are not currently being met. The project included focus-group research with student-athletes to identify obstacles, and consultation with Metz and the Student-Athlete Advisory Committee to propose long-term changes.

Ryan Goernemann’s “Tasting Food for a Better Tomorrow” chronicled his work as the director of LVC’s “Taste Lab,” an experimental research area where students have the ability to taste, compare, and rate foods prepared by Metz Culinary Staff. The Taste Lab seeks to answer the fundamental question of how to empower student choices and preferences to ensure the food served in the Lebanon Valley College (LVC) Dining Hall is healthier, more sustainable, and more pleasing to students.

Kristen Robeson’s project, “Dining Hall Orientation,” proposed a new component to the traditional first year student orientation program that occurs at the beginning of the fall semester.  After conducting baseline research about student dining hall knowledge, she proposed a four-part orientation sequence that will introduce students to the Metz staff, educate them about the healthy and sustainable options in the dining hall, and prepare them to make better dining choices during meal time.

The EAT Research Group was able to conduct its research and make the trip to Toronto due to the generous support of Metz Culinary Management, the Arnold Grant program, and the Office of Academic Affairs.

The T.A.S.T.E. Lab: Changing LVC Dining One Bite At a Time!

TASTE LAB LOGORyan Goernemann ’16 is the primary student researcher for the 2015-16 T.A.S.T.E. Lab. This year he has placed an emphasis on healthier eating options for students.  The first series of labs will focus on the creation of a healthier and more environmentally sustainable hamburger for the campus using a technique known as the “protein flip.”  This idea, developed by the Menus of Change group at Harvard and the Culinary Institute of America, changes existing recipes and proportions to reflect a healthier balance of component nutrients for the body and the planet.

Here are the results from the first 4 T.A.S.T.E Labs this year:

Taste Lab #1: Traditional LVC Beef Burger vs. a Hybrid Garbanzo Bean Burger
Squash Burger Results 1110 Image

Taste Lab #2: Traditional LVC Beef Burger vs. a Hybrid Squash Burger

Squash Burger Results 1110 Image

Taste Lab #3: Traditional LVC Beef Burger vs. a Hybrid Mushroom Burger

Mushroom burger resluts Image

Taste Lab #4: Whipped Tofu Lasagna vs. Cottage Cheese Lasagna

Lab 3-1 Info Graphic

E.A.T. Students Present at Inquiry 2015


Inquiry Group Photo 2015 smallOn April 16, the E.A.T. Research Group showcased its ongoing research at the Inquiry 2015 event.  The research group had 4 posters: 3 featuring year-long projects, and 1 highlighting 4 new projects initiated this semester.  The posters presented at the event can be accessed here:

1. “The Whole Grain and Nothing But the Grain” by Devon McKain ’15 and Kayla McKain ’15

2. “Tasting a Marketing Plan” by Andrew Deihl ’16

3. “Economies of Scale” by Kathryn O’Hara ’15

4. New projects: “Sustainable Campus Agriculture” by Victoria Gluszko ’16, “Study Abroad at the Table” by Terese Sweitzer ’16, “Food for Thought” Film Series by Raeann La Flame ’16, and “Improving Student-Athlete Nutrition” by Sarah DiMaggio ’17.

Get your Freekeh!

On April 1st, the fourth iteration of the the Taste Lab featured a whole grain dish: Freekeh Tabouli prepared by Chef John Hopewell.  The featured food marks a collaboration of two E.A.T. projects: The Taste Lab project run by junior Andrew Deihl, and the whole grains Food of the Week program run by seniors Devon and Kayla McCTASTE LAB LOGOain.  The lab was also observed by Dr. Jacob Lahne, a sensory scientist from Drexel University who has served as an outside mentor to Andrew Deihl throughout the academic year.

56 visitors tasted the dish, and the responses were enthusiastic, with 35 (62.5%) of the tasters giving the dish a score of 7 or higher on a 9 point hedonic scale.  This bodes well for the inclusion of this dish and similar healthy options in the dining hall.

There will be one more Taste Lab this semester on April 22–go to the UG from 11-1 to try it out!



Study Abroad at the Table–Northern Italy

March 26 marked the first day of the EAT Research Group’s newest project: Study Abroad at the Table.  The project, directed by junior Terese Sweitzer, aims to introduce students to new culinary horizons through a dinner experience that is as informative as it is delicious.

Terese, who studied abroad last year in Perugia, Italy, chose northern Italian cuisine as the theme of the dinner.  The menu for the five course, nine dish meal was designed by Terese and brought to life by Chef John Hopewell and the Metz Culinary Management team.  As the meal was served, Terese explained the significance, origins and history of the food and the practices that are typical of an Italian dining experience.  29 students signed up for the event, which Metz included as part of those students’ normal meal plan.

In addition to the meal, students were required to take part in a pre- and post-survey directed at the ways that students relate and react to unfamiliar cuisines.  This meal is thus the first of many meals that will follow in 2015-16.  The goal of the project is to have students familiar with global cuisines host similar dinners so that students can use food to broaden their cultural and culinary horizons.

The EAT Research Group extends is thanks to Metz Culinary Management, whose staff and support have made this (and many other) projects possible!