1 Sp?okt On Nutriflon
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The term registered
refers to the standard of ideatity
in nutritional care, the profes
sional recognitioa of compe
tency in the field of cfiakal
nutrition, community nutrition
and foodservice administration.
Registered dietitians com
plete a minimum of four years of
specialised academic study at an
accredited college or university.
Some complete their clinical
education (hiring the four years
of college, others choose to do a
dietetic internship (traineeship),
or a masters degree plus a
minimum of sis months clinical
experience. Upon completion of
the academic and clinical edu
cation requirements, an exami
nation must be taken and
passed to become a registered
I dietitian.
Dietitians practice in many
industry tad community
agencies, nutm?? ess be far
?i -? ? _st?i - -t ,?,, <>:-,..
voiveo in uintiai practice, rp- ?
search, foodservice systems
Almost all dietitians function as
managers and educators ta
addition to their prime respon
sibUities.
The American Dietetic Asso
ciation (ADA), the professkmal
society for more than 33.000
dietitians, has as its goals: to
improve the nutrition of human
beings, advance the science of
dietetics and nutrition and pro
mote education in these and
allied areas. ADA recommends
that nutritional care which in
cludes dietary counseling be an
integral part of all health care
programs.
ADA states that "as con
sumers become more aware that
nutrition is the cornerstone of
positive health care, they will
realise that it is their right to
expect professional giidance
and dietary counseling to assist
them in developing and main
taining sound nutritional
habits."
N( SU Awards
Medals To Retired Officials
North Carolina State linker
WitAugft
tte^top JtCSU j^acadkmk
irotn neaaquarters it Ptv j u
and H W. (Pop) Taylor. for
meriy of Duplin County, director
of NCSU alumni activities for 23
years and a former state
legislator. Both Hve in Raleigh.
The medals are named for the
Wataaga Club, which helped
persuadt N.C.'s 1887 legisla
ture to establish what then was
called "The N.C. College of
Agriculture and Mechanic
Arts."
On the 91st anniversary of
that act, NCSU has emerged
with 17,000 students, more than
1,000 faculty, and a multi
million dollar research program
and extension services that
reach from the Atlantic to the
Appalachians and beyond.
H.W. Taylor, known affeo
t ton ally by older NCSU alumni
aa "Pop," Is a native of Duplin
County and a 1926 WCSU
graduate. He first entered State
in 1918. but a combination of
sickness, poor Mgfa school
preparation and what he felt
was "the notion that what I
really wanted to do was farm"
sent him back home at the end
of the semester.
Taylor spent the nest four
years fanning and going to
school, and in 1922 be returned
to State. Four years later, he
graduated as valedictorian of his
class. He scquired the nick
name, "Pop," when he re
turned to high school at an age
somewhat older than his, con
temporaries.
Taylor joined the N.C. Agri
cultural Extension Service in
1928 and served that organiza
tion in various capacities until
he was named the University's
first full-time director of alumni
affairs in November, 1942.
Under Taylor's leadership,
the NCSU alumni association
I.. ' Mi
grew from 12 data and annual
contributions of less than $2,000
ID 125 local organizations and
yearly contributions of ovet
$70,000 at tbe time at Ms retire
The association ?i?? made a
number of outstanding oontri
butions toward the advance
ment of the University, includ
ing helping establish the insti
tution's fund raising founds
tinoa. ha Faculty CluK hnusinB
scholarships, sod other Ucivet
"IfffSe... Medal ...
established in 1975 by the NCSU
Board of Trustees to be awarded
annually to no more than three
recipients for "notable and dis
tinguished contributions to the
advancement of the Univer
sity."
Look For TheSurpr ise!
1 can (8-3/4 oz.) sliced peaches
1 package (3 oz.) peach flavor gelatin ,
1 cop boiling water
3 tablespoons (half of 3 oa. package) cream cheeee,
f * softened ,.'f*
1 teaspoon milk
1/4 cup finely chopped walnuts
Drain peaches, reserving syrup. Add water to syrup to
make 1 cup. Dissolve gelatin in boiling water. Add
measured liquid and chill until thickened. Meanwhile,
ne>HU^r, until act but -not
Tribute To 4-H Leaders
During National Volunteer
Week, April 16-22
Somewhere between the
?temness of a parent and the
comradeship of a pal is that
mysterious creature we call a
4-H leader.
These leaders come in all
shapes and sizes, and may be
male or female. But they all
have one thing in common?a
glorious twinkle in their eyes!
The 4-H leaders are found
everywhere?at judging con
tests, junior fairs, square
dances, and talent shows. "Hrey
always are preparing for, sit
ting through, participating in,
or recuperating from a meeting
of some kind. <
They are tireless consumers
at muffins, expert at taking
knots out of thread, peerless
coaches, and spend hours on
the telephone.
things?an artist making a
float for the Fourth of July, a
doctor prescribing for an
j ?i-'-V.l - J? - -J
underfed calf, a counselor at
camp, a lawyer filling out
reports, and a ahoulder to cry
on when that dress just won't
fit.
Nobody else is so early to
rise and so late to get home at
night. Nobody else haa so
much fun with so many boys
and girls.
We sometimes forget them,
but we can't do without them.
They receive no salary, but
we never can repay them.
They are angels in aprons,
saints in strew hats. Their only
reward is the love of the kids
and the respect of the commu
nity. But when they look a
round them at the skills,
they've taught, and the youth
they've built, there's an inner
voice froro somewhere that
- ji '?}'?. ? : jjrlit*; "to ?>*>
?Bonnie Hill .Coloredo
?. . hi,
HAVE A BREAKFAST TREAT
OranfA-Gtattd Applet aid Sousagss
1 package (8 oa.) brown *n serve sausage*
(8 to 10 Unks)
8 tsbUapoons butter or margarine
4 medium appiaa, cottd and cot in
1/4 cuporanga-flavored instant breakfast drink
1/8 to 1/4 taaapoon ground cinnamon
Prepam auaagn in skHUt aa directed on package.
Remove from skillet; keep warm. Add butter and apples
to akiDet and sent* apples until tender. Sprinkle with
instant breakfast drink and cinjuumni; toes gently to coat.
-
UFSSE/
? no boom fob tomatoes?
plant tmem in hang
ing baskets/
varieties uwe sma
FRY VNY PM, RED
CHERRY and PFJTO
LOVE THEM/
mwmsffl
Impiw=? /
GROW MELON ' A
AHP VINE CROPS /
ON A METAL /
PENCE WHICH / J
WILL ATTRACT
STATIC ELECTRICITY
AND IMPROVE ?g
THE VI ELD. ?
Relinquishing the relic.
It was a relic. The oldest car in town. Mom
prayed for a new one. But my father said, "No.
This one runs like a clock.'
Actually it ran like a clock that had to 1x3
constantly repaired.
A new muffler every year. Unending trouble
with the transmission. The brake linings. The
carburetor. Even the upholstery was shot. My
sister Ginny called it "Clarke's Clunker'.'
A new car. It seemed |x>ssible only in the far
distant future. Because Dad had six kids and a
house to take care of. But without saying a word
about it, he joined the Payroll Savings Plan at
work. And started buying United States Savings
Bonds every week.
Then one morning in the fall, he got up early
and left without saying where he was going. We
were still around the breakfast table when he
came back in the door. Smiling.
"How'd you all like to go for a ride in a
brand-new car?" he said.
It was light blue. My mother thought it was
the most beautiful car she'd ever seen. And it was
the first one they'd ever owned brand new from
the factory. She polished it every chance she had.
' And was forever bragging to the neighbors about
all the options, even though she didn't understand
half of them.
That was ten years ago and Dad is still jdfhfcl
driving it today. One of the oldest cars in town.
But this one shines and drives like new. Dad has
saved enough Bonds to put most oi us through
school and still buy another car, but Morh won't
The way she sees it. They just don't make #
Kkd^.^1 ^R
AlChirecr > rendering o< fNf new Noftti Cofolirio Up
?umofAit. 1000*0 ? 1980. p*i*
Loi gK, oy, smile o d sigh All for free
rclolmed as the flnej art museum in the cm : , with