June 14, 1996
The Purdue team produced two interactive videoconference workshops that addressed food handling, nutrition and volunteer management concerns faced by food banks, soup kitchens, food pantries and other nonprofit food assistance organizations. The group also created companion lesson plans, poster sets, fact sheets and a board game. The two teleconferences reached hundreds of food handlers in 45 states and Canada.
Ten percent of people in the United States use the services of nonprofit food assistance organizations. As many as 150,000 such organizations operate in the United States.
"There are two levels of benefit to this program," said team leader April Mason, professor and associate dean for Extension, School of Consumer and Family Sciences. "Staff and volunteers of not-for-profit food organizations learn to provide safer, more nutritious meals for the hungry of our country. And people who are in need, who are hungry, receive safe, nutritious food."
Members of the winning team are Mason; Extension specialists Wilella Burgess and William Evers (food and nutrition ), Maribeth Cousin and Richard Linton (food science), Douglas Steele (4-H Youth development), and Thomas Luba (distance education information technology); Barbara Almanza and William Jaffe, associate professors of restaurant, hotel, institutional and tourism management; visual designers Sharon Katz and Pam Lassiter; graphic designer Russell Merzdorf; video producers Joan Crow and Randall Spears; and visual media assistant Roxie Hartman.
Compiled by Chris Sigurdson, (765) 494-8415; home (765) 497-2433; Internet, email@example.com
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