Monthly Archives: October 2012

Minutes:

General Announcements:
1) Food Safe Level 1:
If you are interested in signing up for Food Safe Level 1, here is the sign up information.  If you are planning on applying into dietetics you require it for one of your courses.  It is also a great thing to have on your resume and it is often required for many jobs in the food industry!

• When: Saturday November 3rd, 2012 from 9am – 5pm  (everything is covered in one day)
• Where: FNH Building – Rm 50
• Cost: $65 for CAFP members, $70 for non members (cash-only)
• Payment Deadline: October 20th, 2012 – FNH Building will be closed on weekends, please email me if you can’t drop off the money at the office by October 19th.

Registration:

• Reserve your spot by emailing: cristel155@gmail.co
• Payment and reservation Deadline by Saturday October 20th, 2012
• Pay your registration fee at the FNH office on 2nd floor in an envelope labelled with your full name, membership status (member or non-member), and email address.
• Space is limited; it is on first-come, first-serve basis.
• Please note that your spot reservation is not confirmed until you pay the fee. Otherwise, it will be given to the next person on the waiting list.

2) Congratulations to our new executive team members:

• Events planner: Katie Mak
• Web Tech: Jamie Chan
• Vice President: Samira Rahmani

3) We are anticipating a guest speaker for our next meeting, October 26th.  We will keep you posted with updates.

Meeting:

Members Present: Jamie Chan, Alena Safina, Katie Mak, Samira Rahmani, Shimi Amid, Gurjot Dhaiwal, Courtney Gault, Robyn Turner, Ghazal.

Meeting Coordinator: Courtney

• Discussed thoughts on women who lost 85 pound on “Starbuck diet.” Starbucks Diet
• Viewed news article about McDonalds putting their nutritional information on their drive through and in store menus: McDonald’s Article

Tips Master: Samira

• Do not always rely on medication.  The body is smarter than we know and our body’s response to illness such as increased mucus production and a fever.

Grammarian: Robyn
Wernicke’s Aphasia: Wenicke’s Aphasia
Broca’s Aphasia: Broca’s Aphasia

Speaker 1: Samira

• Discussed the Maillard Reaction
• Idea that when foods undergo browning reactions, the sugar undergoes chemical change and is no longer digestible.
• Used example of buying cookies from the grocery store:
  • The cookies may have less sugar than stated on the nutrition facts table as some of the sugar is not digestible.
• Increased browning reactions mean less digestible (but also formation of additional compounds which may be carcinogenic or have a negative impact on health).
• Lysine, an amino acid, is lost in browning reactions.

Table Topics: What is your opinion on vegetarian diets?

• Must be careful with your iron and vitamin B12 status.
  • Meat and other animal products are sources of highly concentrated vitamins and minerals.
• Importance of variety in the diet.
• Must take into account the availability of food.
• Difference between heme and non-heme iron.
  • Heme is more bioavailable and is more easily absorbed by the human body.
• Issue of many women being anemic and requiring iron sources that are more readily absorbed.
• We discussed The China Study and its validity.
• We discussed issues of putting a child on a vegan or vegetarian diet.

Overall we had a very interesting meeting filled with discussion.  I hope everyone is gaining confidence so they can sign up for roles such as being a speaker or meeting coordinator in the future!

Have a great week and see you at our next meeting!

Minutes

Announcements:
Next week is meeting as usual:

• Please sign up for roles and start gaining public speaking experience.
• To enhance your leadership skills, consider signing up as Meeting coordinator.

Members Present: Katie Mack, Samira Rahmani, Shirley Gu, Theresa Price, Taryn Miller, Jay Zhou, Sanam Attaran, Stephanie Goh, Jamie Chan

Meeting

Election Day!
Each candidate spoke as to why we should vote for them.

• The winners will be announced at our next meeting on October 19th.

Presenters:
Emme guest presented her directed studies project: Introducing a worm compost into the AMS SUB kitchen operations.  If you have questions you can send them to me and I will pass the questions to her.

See you next week!