csun centers/institutes annual report form 2012-2013 · 2014-09-12 · csun centers/institutes...
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CSUN CENTERS/INSTITUTES ANNUAL REPORT FORM 2012-2013
Deadline for submission to CSBS Dean’s Office: September 15, 2013 Academic Year:
2012-2013
Name of Center/Institute:
Marilyn Magaram Center for Food Science, Nutrition and Dietetics
Name of Director:
Dr. Louis Rubino
Mail Drop:
8308
Website address:
www.csun.edu/mmc
College/Department:
College of Health and Human Development/ Family and Consumer Sciences
Year Chartered:
2010 (previously 1990, 1995, 2000, 2005)
Charter Expiration Date:
2015
List office or space utilized by center:
Sequoia Hall 120
Provide a paragraph on how the center/institute’s reported activities meets or aligns with the centers stated goals: The Magaram Center’s mission is to enhance and promote health and wellbeing through research and education in the fields of nutrition and food science. In the 2012-2013 academic year, the Magaram Center has worked diligently to provide members of the greater CSUN community with services, educational opportunities, and hands on learning experiences to create a health-conscious community. _______________________________________ _______________ Interim Executive Director, Marilyn Magaram Center Date _______________________________________ _______________ Dean, College of Health and Human Development Date
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CSUN CENTERS/INSTITUTES ANNUAL REPORT FORM
List faculty associated/affiliated with center: Dr. Michelle Barrack-Gardner, Dr. Annette Besnilian, Dr. Merav Efrat, Dr. Salvador Esparza, Dr. Claudia Fajardo-Lira, Dr. Kim Henige, Dr. Victoria Jaque, Dr. Terri E. Lisagor, Dr. Scott W. Plunkett, Dr. Carrie Saetermoe, Dr. Eric Sletten, Dr. Seterah Torabian, Dr. Terry Sweeting, Dr. Ragip Unal, List Advisory Board or Community Board Members: Sylvia Alva, Michelle Barrack-Gardner, Annette Besnilian, James Brooks, Emily Burson, Claudio Cardelli, Audrey Clark, Salvador Esparza, Claudia Fajardo-Lira, Bridget D. Harvey-Elliot, Kim Henige, Ralph Jacobson, Victoria Jaque, Terri E. Lisagor, Jae-Min Mandala, Scott W. Plunkett, Carrie Saetermoe, Eric Sletten, Ragip Unal, Steven Yanicelli
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2013/14 Business Plan Marilyn Magaram Center for Food Science, Nutrition, and Dietetics
I. Mission of Center: (How will the center carry out its mission over the next 12
months?)
The mission of the MMC is to enhance and promote health and wellbeing through research and education in the fields of nutrition and food science. The mission will be achieved through the oversight of an Interim Director and a newly appointed Director always working in conjunction with the Advisory Board, the Dean of HHD and the Chair of FCS.
II. Vision for the Year:
The MMC will be a recognized Center of Excellence in research and education in the fields of food science and nutrition in the global community.
III. Main Objectives: (approved by Advisory Board on August 20, 2012)
1. Promote the professional growth and development of faculty, students and professionals in the fields of nutrition and food science. 2. Provide education related to food science, nutrition, health and wellbeing to diverse communities. 3. Pursue scholarly projects in the fields of nutrition and food science.
4. Form (and maintain) alliances with professional organizations and community agencies. 5. Ensure long-term viability of the center.
IV. Strategies:
1. Provide continuing education for food science, nutrition and health professionals. 2. Promote attendance at continuing education courses thus allowing the continuing education program to remain at least revenue neutral. 3. Continuing education courses will be of high quality, with student and professional-rated quality scores completed and analyzed.
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4. Provide supplemental professional level volunteer experiences to students. 5. Provide Bod Pod assessments targeting the greater CSUN community and the San Fernando Valley. 6. Provide diet analysis to web and local participants. 7. Provide recipe analysis for web and industry contacts. 8. Reach out to individuals with nutrition education through health fairs, farmers’ markets and community events. 9. Magaram Center affiliated faculty will write research grants related to the Center’s mission. 10. Magaram Center affiliated faculty will submit manuscripts or chapters for publication in peer-reviewed journals or books. 11. Magaram Center affiliated faculty will mentor graduate students through thesis completion. 12. Magaram Center affiliated faculty will make professional presentations at national conferences. 13. Maintain a base of strategic alliances with food industry, public and community agencies to advance the Center's educational and research projects. 14. Achieve 100% convergence of student and community partner rated experiences for student volunteer professional experiences. 15. Magaram Center affiliated faculty will write grants or subcontracts for administrative purposes. 16.The MMC Director will tour viable donors through the MMC each semester. 17. The MMC Board will provide an annual performance assessment of the Center. 18. The MMC will be financially self-sustainable from year to year.
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19. The MMC will increase annual revenue by 5% annually.
V. Plans for Revenue Enhancement:
1. Donations will continue to be pursued. The last donation by the Drown
Foundation was $192,500 provided on April 11, 2012. Approximately every two years the Drown Foundation has given unrestricted funds to the Center. We will work with Advancement to continue this support as well as from other potential donors.
2. The majority of the Center funds are in non-interest bearing accounts. The Center will discuss with the Dean and MAR the possibility of moving a portion of the funds into an endowment so we can take advantage of interest income. This is on the agenda for our Finance Subcommittee.
3. Marketing of services being provided by the Center will be stepped up.
Revenue can be derived from Bod-Pod and Nutritional Analyses. A new agreement with CSUN Athletics can increase the numbers of services provided to student athletes. In addition, ServSafe Food Safety Manager Training and Recipe Analyses can be expanded targeting specific ethnic restaurants and local small businesses. We are working to develop a comprehensive marketing plan for ServSafe including reaching out to multilingual populations. Other educational events can be coordinated by the Center and as most are considered a cost-reimbursed event, some might be evaluated as additional income considering the attendees.
4. The new Sensory Lab will be marketed to the food service industry.
Policies are being developed to develop a menu of services which can be offered and then distributed to the professional community. We are also actively pursuing industry contracts for other food science related work including developing flavor profiles for novel beverages.
5. Grants are essential for the sustainability of the Center. New
opportunities are constantly being evaluated and pursued where the Center is funded for a supporting role. Opportunities are identified and then collaborative efforts are initiated by finding a faculty champion and then offer the services of the Center. Subcontracts with local non-profit agencies are negotiated. A new service-line has started whereas the Center is the external evaluator on a grant. Additional partnering organizations will be made aware of this service.
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VI. What do you see as the centers most important strengths and core competencies this year?
1. The Center reached out to hundreds of people in our surrounding
communities. Significant projects and activities were conducted. Each was well received and continued to showcase our abilities and expertise in educating the public about nutrition and food science.
2. The Center’s greatest strength is to partner with community agencies to provide nutritional support services. Through the Center’s administrative structure, students can be offered service learning and internship opportunities (paid and unpaid).
3. The Center has an excellent reputation in the community.
4. Faculty expertise is tapped so that a variety of different projects are
completed.
5. The administrative support is stable and highly effective. VII. Significant challenges the center faces this year:
1. The biggest challenge is finding a new Director for the Center. For the
past five years, the Center has had an outstanding leader who left to become the new CEO and President of the Association of Nutrition and Foodservice Professionals in Chicago. An internal search will be conducted once her retreat rights as Director passes (October 2013).
2. Donations have decreased over the last several years due to the
economy. Active pursuit of individual as well as corporate donors must occur on an ongoing basis. We have relied heavily on support from a few different sources; the challenge will be to expand the sponsors to new people and entities.
VIII. Explain the fundamentals of the center’s operation over the next 12 months.
Include a budget plan:
A recent audit of the Center was conducted by CSU. Only two issues surfaced as needing attention. Signature cards for the various accounts needed updating, as several of the signators were no longer associated with the Center. New cards have already been submitted and efforts will be made to keep these current as people move in and out of the Center or Department. Cash management was an issue due to the limited administrative support personnel. No improprieties were discovered yet
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the potential would be there due to one person handling and posting and reconciling cash. New policies are being developed to assure the proper checks and balances are being maintained. In an effort to decrease our operational costs, we have decreased our student assistant support from two to one person. We must continue to find ways to become leaner and at the same time improve our operations.
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Starting Balance 1,881,674
IncomeGeneral Contribution 0Allocations from an Internal Unit 0Client Services 10,000Consultation Fees 250Fees for Events, other 0Endowments, Grants 100,000External Grants 100,000External Contracts 5,000Other 0
Total Income 215,250
ExpensesSalaries/Personnel 158,750Supplies 4,400Professional Development 7,200Travel 1,000Equipment 4,250Hospitality 3,000University/Auxiliary Overhead 1,000Other Costs 1,250
Total Expenditures 180,850
GainsLosses
Final Balance 1,916,074
**Approved by Advisory Board May 6, 2013
Proposed 2013 - 2014 Operating Budget
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California State Univerity, NorthridgeAcademic Affairs
CENTER/INSTITUTE FINANCIAL STATEMENT2012/2013
Center Financial Statement 2012/2013
Complete grey shaded areas onlyGeneral Fund Non-‐ General Fund* Total Notes
Beginning Balance 7-‐1-‐12 2,558,986$ 2,558,986$ S4211, S4219, S4235, S9000, S9082, S9874
Ending Balance 6-‐30-‐13 -‐$ 2,482,022$ 2,482,022$ Q1006, 49692:1043
Surplus/Deficit 2012/13 -‐$ (76,964)$ (76,964)$ Revenue & Allocations (Received in 2011/12 Only)
(Include all revenue and allocations received including monies for reassigned time, salaries, and stipends)
(1) Allocations from an Internal Unit(Specify which internal unit in "Notes" column) 29,832$ 29,832$ HHD-‐For Directorship
(2) Allocations from an Internal Unit 3,272 3,272$ Transfer from S4237 and S4219 to S9874
(3) Allocations form an Internal Unit 167,244 167,244$ Investment income for S4219 and Q1006
Client Services Fees 7,271 7,271$
Fees for Programs -‐$
Fees for Consultation -‐$
Fees for Events/Performances -‐$
Endowments/Gifts 6,825 6,825$ Contributions to S4211 and S9874
External Grants (Current Year) -‐$
External Contracts (Current Year) -‐$
29,832$ 184,612$ 214,444$
Personnel Expenses
Faculty Reassigned/Released Time Paid for by: (Indicate both number of unts and $ amount) Units
College 18 29,832$ 29,832$ Joyce Gilbert -‐ RT-‐ Fa '12 & Sp '13 as Director
Academic Affairs -‐$
Department -‐$
Grant -‐$
Contract -‐$
Consultation Fee -‐$
Endowments/Gifts -‐$
Faculty Salaries/Stipends -‐$
Staff Salaries/Stipends -‐$
Student Salaries/Stipends 3,436 3,436$
External Consultant Salaries/Fees 197,526 197,526$ *Funds include reinstated encumberances
Benefits 103 103$ totaling $49,467
29,832.00$ 201,065.07$ 230,897$
Operating Expenses
Supplies 8,613$ 8,613$
Professional Development 999 999$
Travel 2,313 2,313$
Equipment 6,217 6,217$
University/Aux Overhead 291 291$
Hospitality 1,774 1,774$
Other 40,304 40,304$ -‐$ 60,511.00$ 60,511.00$
29,832.00$ 261,576.07$ 291,408.07$
*Non-‐General Fund: Please include totals for all funds (e.g. State trust, foundation, corporation, and Associated Students).
Total Revenue & Allocations
Total Personnel Expenses
Total Operating ExpensesTotal Center/Institute Annual Expenditures
Name of Center:
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California State Univerity, NorthridgeAcademic Affairs
CENTER/INSTITUTE ACTIVITIES STATEMENT2012/2013
Complete Grey shaded areas onlyNumber of Events Held Open
To public 32 To faculty only -‐ To students only 2 To campus as a whole 1 (Attach complete citations in appendix)
Curriculum Work:External Internal
Number of Clients Served: 43 600 External Grant Proposals: $ Amount Submitted $ Amount Awarded
Submitted with dollar amounts # Applied 4 281,932$ 36,932$ Awarded with dollar amounts # Awarded 3
(Attach complete citations in appendix; include title of grant, agency or funder, amount)
List External Contracts: $ Amount Submitted $ Amount AwardedSubmitted with dollar amounts # Applied 1 60,000$ 60,000$ Awarded with dollar amounts # Awarded 1
(Attach complete citations in appendix; include title of grant, agency or funder, amount)
Publications:# of Journal Articles -‐ # of Books 1 # of Chapters 1 # of Technical reports -‐ Other (Opinion Pieces, etc.) 2 (Attach complete citations in appendix)
Publications Total 4
Other Research Activity:
Patents:Creative Work: (list numbers and attach citations in appendix) -‐ Number of students supported by:
Research grants 57 Contracts -‐ Clinical work -‐ Internships -‐
Highlight any activity to be noted in University publicity:
List Awards/Recognitions/Honors:
Marilyn Magaram Center for Food Science, Nutrition, and Dietetics
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See Appendix VII
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See Appendix V
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Appendix I Number of Events Held Open
To public: 32
9/29/2012 and 3/16/2013 ServSafe is one-day course designed to provide food professionals with critical knowledge and skills about food safety and sanitation. Concepts covered in this practical training include: the dangers of food borne illness, how to prevent it and the keys to keeping food safe during all stages of receiving, food storage, preparation and serving, and cooling and reheating; all aspects of appropriate cleaning and sanitation as well as pest management; and, Effective methods of training other employees to understand and follow safe food handling practices. 4/17/2013 Food and Nutrition Public Policy: Advocate to Elevate was an event focused on current food, nutrition, and health policies. Speakers summarized the current issues presented at the Academy of Nutrition and Dietetics', California Dietetic Association's, and the Society for Public Health Education's public policy workshops. The Brown Bag Continuing Education Series (CES) offers teleseminars and other relevant learning experiences that address topics of interest in food science and/or nutrition. These events are open to all CSUN students and faculty as well as to the general public.
9/12/2012: Webinar "Live Long and Prosper: Optimal Nutrition for Today’s Aging Realities" 9/17/2012: Webinar: "Differentiating Your Product with Probiotics" 9/24/2012: Webinar "Food Safety is a Shared Responsibility" 10/9/2012: Webinar "From Farm to Nutrition Facts Panel" 10/10/2012: Webinar "Understanding Nutrigenomics" 10/18/2012: Webinar "Drinking Water in Schools" 10/24/2012: Webinar "Food, Culture, and Health: Trends and Opportunities for Culinary Professionals" 11/1/2012: Webinar "Smart Choices, Strong Bodies, Sharp Brains"
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11/6/2012: Webinar "Food Safety and the Microwave" 11/8/2012: Webinar "Helping Patients Fill Their Fiber Gap" 11/14/2012: Webinar "New Frontiers in Diabetes" 11/27/2012: Webinar "Chasing Down Gluten" 2/11/2013: Webinar "Produce Safety Standards: FDA and Industry Expert Insights" 2/20/2013: Webinar "How Can Organic, Non-GMO, and GMO Coexist?" 2/28/2013: Webinar "A “Fresh” Approach to Food Safety Initiatives at Dole" 3/7/2013: Webinar "The Chemistry of Cheese and Why We Love It" 3/12/2013: Webinar "Energy Balance in an Obese World: Science and Clinical Applications" 3/18/2013: Webinar "Cheers! The Chemistry of Wine" 4/4/2013: Webinar "Intuitive Eating: Creating a Healthy Relationship Between Food, Mind, and Body" 4/23/2013: Webinar "Understanding Consumers’ Mindset to Achieve a Healthy Weight" 4/29/2013: Webinar "NHSC Putting Healthy Food Within Reach: Nutrition Assistance Program and Resources"
March 14, 2013 In Collaboration with the Graduate Studies’ Distinguished Visiting Speaker Program, the Magaram Center hosted a lecture by CSUN alumna Julieanna Hever. She presented a lecture titled: Whole food, plant based diets: improving health, fostering sustainability and addressing hunger.
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October 14, 2012, November 7, 2012, February 13, 2013, April 10, 2013, May 22, 2013, and June 5, 2013 In collaboration with the Mission Community Hospital, the Magaram Center provided Nutrition Education and Cooking classes to patients at Mission Community Hospital. Under Dr. Gilbert’s supervision, three CSUN students designed nutrition education courses to address low sodium and diabetic diets. 6/14/2013 and 6/21/2013 The Magaram Center provided nutrition education lectures to residents of the city of San Fernando. The lectures consisted of basic nutrition facts and was followed by a brief Q&A session. 4th Saturday of the month July – November 2012 & March – June 2013 Ask the Dietitian: Through a partnership with the LA County Department of Public Health, a Registered Dietitian from the Magaram Center works with students to set up and oversee a nutrition education booth at the Canoga Park farmers’ market one Saturday per month. Students prepare a simple recipe using produce donated on site from the market and providing samples, recipes, and produce promotion materials.
To faculty only: 0 To students only: 2
7/5/2012 A tour was given of Sequoia Hall to a group of students from Korea who were interested in the international exchange program. The students were shown facilities used by the Magaram Center and the Nutrition, Dietetics and Food Science faculty. 8/14/2012 Ellen Bauersfeld, R.D. from Klotz Student Health Center presented a lecture on healthy eating on a budget to CSUN's Women's Soccer Team. The lecture was followed by demonstrations of nine simple, healthy, and costly recipes, presented by Project Manager, Dana Sutherland and volunteers.
To campus as a whole: 1
Every Tuesday – July 2012 – June 2013 The Community Supported Agriculture program allows CSUN faculty, staff, and students to receive weekly boxes of farm-fresh produce through a partnership with Underwood Family Farms.
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Appendix II External Grant Proposals
Submitted with dollar amounts: 4 Southern California Institute of Food Technologists - $15,000 The Marilyn Magaram Center received funds to update equipment in the Food Chemistry Lab. The grant application was submitted by Associate Director Ritamarie Little and Advisory Board Chairperson Dr. Claudia Fajardo-Lira. USDA – NIFA - $245,000 The USDA-NIFA grant will support the development of increased enrollment and two-year graduation rates of Hispanic Graduate students in the Nutrition, Food Science and Dietetics Masters of Science program at CSUN. The program will provided needed lactation and breastfeeding support skills to Nutrition, Food Science, and Dietetic students. The grant was awarded during the 2013-2014 fiscal year. CSUN Campus Quality Fee - $15,932 The Marilyn Magaram Center submitted a proposal entitled: Enhance Performance through Nutritional Assessment Services To the CSUN Student-Athletes. This proposal will support one Graduate Assistant to work with CSUN Student Athletes by providing them with Nutrition Assessment services offered by the Marilyn Magaram Center. Whole Kids Foundation Grant - $6,000 The Marilyn Magaram Center applied for three $2,000 grants to ongoing garden and nutrition education at three Van Nuys Elementary Schools: Gault Elementary, Cohasset Elementary, and Anatola Elementary. Awarded with dollar amounts: 3 Southern California Institute of Food Technologists - $15,000 The Marilyn Magaram Center received funds to update equipment in the Food Chemistry Lab. The grant application was submitted by Associate Director Ritamarie Little and Advisory Board Chairperson Dr. Claudia Fajardo-Lira. CSUN Campus Quality Fee - $15,932 The Marilyn Magaram Center submitted a proposal entitled: Enhance Performance through Nutritional Assessment Services To the CSUN Student-Athletes. This proposal will support one Graduate Assistant to work with CSUN Student Athletes by providing them with Nutrition Assessment services offered by the Marilyn Magaram Center.
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Whole Kids Foundation Grant - $6,000 The Marilyn Magaram Center applied for three $2,000 grants to support gardens at three Van Nuys Elementary Schools: Gault Elementary, Cohasset Elementary, and Anatola Elementary.
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Appendix III List of External Contracts
Submitted with dollar amounts: 1 UniHealth/Northridge Hospital Medical Center: Canoga Park Health Improvement Zone - $60,000 The Marilyn Magaram Center received a subcontractor award from the Northridge Community Medical Hospital, to serve as external evaluators for their Canoga Park Health Improvement Zone project. The Magaram Center will provide evaluation forms and assess various aspects of the project and send the findings to the Principal Investigator, Bonnie Bailer. The Magaram Center will also provide Physical and Nutrition Education courses to students at 4 Canoga Park Elementary Schools. Awarded with dollar amounts: 1 UniHealth/Northridge Hospital Medical Center: Canoga Park Health Improvement Zone - $60,000 The Marilyn Magaram Center received a subcontractor award from the Northridge Community Medical Hospital, to serve as external evaluators for their Canoga Park Health Improvement Zone project. The Magaram Center will provide evaluation forms and assess various aspects of the project and send the findings to the Principal Investigator, Bonnie Bailer. The Magaram Center will also provide Physical and Nutrition Education courses to students at 4 Canoga Park Elementary Schools.
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Appendix IV Publications
# of Journals: 0 # of Books: 1
Gilbert, J.A. (Ed.). (to be published). Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition (11 ed.). Mosby.
# of Chapters: 1
Little, Ritamarie. (to be published). Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition (11 ed.). J.A. Gilbert (Ed). Mosby.
# of Technical Reports: 0 Other opinion pieces: 2
Carole A. Palmer, J. A. Gilbert. (2012). Position of the Academy of Nutrition and Dietetics: The Impact of Fluoride on Health. Academy of Nutrition and Dietetics, 112(9), 1443-1453. Rubino, L. Practitioner Application to article, “Assessing the Productivity of Advanced Practice Providers Using a Time and Motion Study,” by F. Ogunfiditimi et. al, in the Journal of Healthcare Management, 583, May/June 2013.
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Appendix V Other Research Activity
As part of a federally funded grant from the Department of Housing and Urban Development (HUD), the Magaram Center continued its work at three elementary schools in Van Nuys. The grant: Reducing the Childhood Obesity Rate Among Low Income Children in the Van Nuys Neighborhood seeks to address the increased obesity rate in the Van Nuys community. The grant provides nutrition education, recess and physical intervention courses, and a gardening/sustainability component. Two students, Michelle Christopher and Lizette Mazmanian, presented research at the CSUN Annual Student Research and Creative Works Symposium based on work they conducted as part of the HUD Grant. Funds are administered with TUC/Sponsored Projects. The Marilyn Magaram Center received a federally funded grant from United States Department of Agriculture (USDA) in 2010 titled: Advancing Students' Competencies in the Health Sciences Through a Breastfeeding Education Program. The grant intends to increase the participation of underserved students in the CSUN DPD program. Funds are administered with TUC/Sponsored Projects.
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Appendix VI Number of Students supported by:
Research Grants: 57 The Marilyn Magaram Center sponsored various students to participate in Nutrition Education programs as lecturers, research programs, student support, and grant assistants. The students: Jocceline Hernandez, Carolina Herrera, Pedro Argueta, Maria Nava, Matrice Woods, Debbie Lopez, Hissa Alsudiary, Melody Moradi, Omar Rinon, Irene Castillo, Lauren Menor, Mayra Morales, Byanka Melgar, Dana Sutherland, Nicki Motoyasu, Jenna Jackson, Nina Braynina, Kelley Gold, Annabelle Adhoot, David Wiss, Elga Zadmoosakhanian, Melanie Dutra, Luisa Sabogal, Thusitha Kannagawara, Xu Han, Jocelyn Harrison, Lindsey Marx, Lisette Mazmanian, Samantha Barton, Michelle Christopher, and Jennifer Brown As part of its initiative to provide professional experience to the DPD students at CSUN, the Magaram Center provides a Professional Experience Program. Within this program, the students encounter “real-life,” hands-on training in the fields of Nutrition and Food Science. The students are: Alahe Yazdinapour, Amanda Black, Amanda Frick, Ann Marie Pham, Christie Hull, Cindy Salazar, Daria Biban, Dani Voosen, Danielle Trafficanda, Daryl Goldes, Elise Mische, Francesca Campisi, Irene Castillo, Jacquelyn Souvercaze, Jenni Brown, Jessica Reynolds, Lilyan Vosghanian, Maria Inuaen, Mariela Maldonado, Melody Moradi, Neda Nickfardjam, Qundeel Khattak, Reina Capati, Sarah McOsker, Sarah Milner, and Sharon Pokorny Contracts: 0 Clinical Work: 0 Internships: 0
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Appendix VII Highlight any activity to be noted in University publicity
The Marilyn Magaram Center received a donation of 98 books from past editor-in-chief of Bon Appétit magazine and CSUN Alumna, Barbara Fairchild. The donation consisted of various cookbooks from her personal collection. The author personally inscribed many of the books. The books are on display at the Magaram Center.
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