Nutri News December 2022

Nutri
U N I V E R S I T Y O F N
News
O R T H F L O R I D A
2022
STAFF SPOTLIGHT
Dr. Catherine Christie
LUNCH BOX
Farro Bowl with golden dressing
MYTHBUSTING
Gluten
STUDEND SPOTLIGHT
Lindsey Cedeno Ortiz
RESEARCH ROUND-UP
Phytochemicals
SPORTS NUTRITION
Supplement vs Whole Foods

04.
TABLE OF
CONTENT
YOUR ESSENTIAL GUIDE TO VITAMINS
AND MINERALS
Magnesium & Vitamin D
07. Salt & Salt Substitutes
11.
INTERNATIONAL COLLABORATION
MONTHLY HACKS
Intuitive Eating
"A healthy
outside
starts
from the
inside"
Robert Urich
STUDENT SPOTLIGHT
12. Lindsey Cedeno Ortiz
16.
18.
20.
24.
27.
30.
34.
37.
MYTHBUSTING
Gluten
THE LUNCH BOX
Farro Bowl with Golden Dressing
RESEARCH ROUND UP
Phytochemicals
NUTRITION SCIENCE
How biotechnology is affecting our food
STAFF SPOTLIGHT
Dr. Christie
NUTRITION RESEARCH
The importance of a colorful diet
SPORTS NUTRITION
Supplement vs Whole Foods
NUTRINEWS STAFF
Follow us!
@unfnutrinews

Your Essential Guide to
Vitamins and Minerals
Magnesium & Vitamin D
By Ashley Valle
Magnesium is a mineral that aids in the
regulation of blood sugar levels, blood
pressure, muscle and nerve function, and
more.¹ Vitamin D is a vitamin that
controls serum calcium levels for bone
growth, prevents inflammation, and
regulates phosphate.
Vitamin D needs magnesium, much like
iron needs vitamin C. The enzymes
responsible for the metabolism of
vitamin D need magnesium to work,
meaning that without magnesium, our
bodies cannot absorb vitamin D.³ The link
between the two was discovered less
than 5 years ago, extremely recently!⁴
Although rare, magnesium deficiency
can result in low potassium or serum
calcium, seizures, fatigue, weakness, and
muscle contractions.1 People more at risk
for magnesium deficiency are older
adults, people with Crohn’s disease,
celiac, type 2 diabetes, and more.
Vitamin D deficiency is more likely to
occur in people who limit sun exposure,
people with obesity, people with a dark
complexion, and breastfed infants.²
Deficiency in vitamin D can lead to
osteomalacia, and rickets in children
which can result in developmental delay,
dental abnormalities, and more.²
RDA recommendations for magnesium
are 400-320mg for 19–30-year old’s and
vary with different age groups, and
recommendations for vitamin D are
15mcg for everyone between the ages of
1 year and 70 years.²
4

Sources of
Magnesium¹:
Pumpkin seeds (37%
recommended daily
value)
Chia seeds
Almonds
Spinach
Cashew
Sources of Vitamin D²:
Cod liver oil (170%
recommended daily
intake!)
Salmon
Fortified milk (including
non-dairy)
Sardines
Eggs
References:
1. Office of dietary supplements -
magnesium. NIH Office of Dietary
Supplements.
https://ods.od.nih.gov/factsheets/Magnesi
um-Consumer/. Accessed November 10,
2022.
2. Office of dietary supplements - vitamin D.
NIH Office of Dietary Supplements.
https://ods.od.nih.gov/factsheets/VitaminD
-Consumer/. Accessed November 10, 2022.
3. Uwitonze AM, Razzaque MS. Role of
Magnesium in Vitamin D Activation and
Function. J Am Osteopath Assoc.
2018;118(3):181-189. doi:10.7556/jaoa.2018.037
4. Curley B. Vitamin D and magnesium
levels. Healthline.
https://www.healthline.com/healthnews/how-magnesium-can-help-yourvitamin-dlevels#:~:text=The%20study%2C%20publish
ed%20in%20the,role%20in%20vitamin%20D%
20regulation. Published January 5, 2019.
Accessed November 10, 2022
5

N U T R I N E W S
M A G A Z I N E
S E I Z E
T H E
D A Y &
V O L U N T E E R
P O S I T I O N S A V A I L A B L E
E D I T O R S
W R I T E R S
P U B L I C R E L A T I O N S W E B S I T E M A N A G E R
C O N T A C T S A I L Y M E D E R O
N 0 1 4 4 0 5 5 6 @ U N F . E D U

INTERNATIONAL COLLABRATION
Doctorado en Ciencias de la Nutrición Traslacional, Centro Universitario de Ciencias de la Salud
(CUCS), Universidad de Guadalajara (UdeG), Guadalajara 44320, Mexico
S A L T A N D S A L T
S U B S T I T U T E S , W H A T I S
T H E I R I M P L I C A T I O N I N
H E A L T H ?
Introduction
L N . D A N I E L A V Á Z Q U E Z R O D R Í G U E Z
Sodium is a necessary mineral for our body, it helps to maintain adequate blood volume and
blood pressure. One of the ways in which we obtain this mineral is through the intake of salt,
which is composed of sodium and chlorine in 40 and 60 percent respectively1. The salt
ingested can come from both processed foods or add during food preparation.
The World Health Organization (WHO) recommends a maximum salt intake of 5 grams per
day. However it is estimated that the average intake of salt in adults is almost triple at 14
grams2, also it has been observed that excessive consumption of salt can be a risk factor for
high blood pressure, heart failure, chronic kidney disease and cardiovascular diseases1.
Usual nutritional interventions to reduce sodium intake
The restriction of salt intake is one of the most widespread strategies for the management of
arterial hypertension where a decrease in blood pressure has been seen, where a decrease of
4.9% in SBP (Systolic blood pressure) and 3.3% in DBP (Diastolic blood pressure) has been
found,3 in addition It has been reported that with a reduction in salt consumption of 4.4 g
per day for more than 4 weeks, an average decrease of 5.4 mmHg of SBP and 2.8 mmHg of
DBP in people with hypertension, while in people without hypertension, it decreases
2.mmHg of SBP and 1 mmHg of DBP.4
7

INTERNATIONAL COLLABRATION
Another type of nutritional intervention for reducing sodium intake is the DASH diet, which is
rich in whole grains, fruits, vegetables, polyunsaturated fats, and low-fat dairy products, and is
low in sodium, foods high in sugar, saturated fat, and trans fat that together they favor the
management of blood pressure with a decrease in SBP of less than 7 mmHg in people
without hypertension and 11 mmHg in patients with hypertension.5,6 In another study in
which the DASH diet has been applied together with a decrease in the amount of salt in the
diet, a decrease in SBP of 4.6 mmHg and DBP blood of 2.6 mmHg was obtained, in addition to
finding changes in body fat content and BMI.7
What is a salt substitute?
Other strategies that have been implemented to reduce sodium consumption range from the
reformulation of industrialized products, educational campaigns to the population and the
use of salt substitutes, the latter offering the possibility of reducing sodium consumption
without affecting the taste. In these products sodium is replaced by other minerals such as
potassium chloride; It should be noted that the term "salt substitute" is regulated and it is
established that the sodium content will not be greater than 120 mg per 100g of product.8.
Salt substitute and blood pressure
Regarding the evidence regarding the use of salt substitutes, studies have been carried out
with various approaches from their effect on blood pressure, mortality and relationship with
cardiovascular disease and stroke in population between 50 and 70 years, with and without
high blood pressure, the most of these studies have been conducted in China, India and Peru.
The effects on blood pressure that have been observed since the 8 weeks of intervention with
a salt substitute with 35% potassium chloride, in patients with hypertension, a decrease in SBP
of 11.4 mmHg was reported.9 Likewise, other studies using a substitute with 25% potassium
chloride after 3 months had a favorable effect on blood pressure with a reduction of 4 mmHg
in SBP and 1 mmHg in DBP.10
A study with a salt substitute in which more participants had with a total of 2376 with and
without hypertension, with a duration of 5 months had a decrease of 2.17 mmHg in SBP and
1.18 mmHg in DBP in those with ≥60 years.11
Finally, in a more recent study in people aged between 50 and 70 years, with a follow-up of
more than 12 months, it was found that the effect on blood pressure of a decrease in SBP of 6.6
mmHg and 1.8 mmHg of DBP.12
8

Salt substitute and Mortality
Regarding the effects on mortality,
results have been found in favor of
the use of salt substitutes, in a
study in which they were followed
for 10 years and found that salt
substitute consumption was
associated with a lower risk of
stroke in both patients with and
without hypertension.13
Similar results were observed in an intervention with salt substitute vs salt with a total
population of 20,995 people with hypertension over 60 years of age. They were followed up for
5 years, finding a lower stroke rate in the salt substitute group as well as a lower frequency of
death due to vascular causes and acute myocardial infarction.14
Security
Regarding the safety of the consumption of salt substitutes, there is not enough evidence on
the effects of potassium-enriched salt substitutes on the development of hyperkalemia
(elevation of potassium in the blood), however, it is important to consider that in certain
conditions if there could be a risk of hyperkalemia, as is the case with people with Chronic
kidney disease or taking medications that alter potassium excretion.15,16
What about Himalayan salt?
In addition to salt substitutes, in recent years the consumption of Himalayan salt has been
given the "healthy" label for its low sodium content and content of other minerals such as
magnesium, calcium, zinc, potassium, iron among others. However there is very little scientific
evidence in which it has been found that exerts no effect on blood pressure, urinary sodium
excretion, in addition to amounts of sodium are similar to traditional table salt, therefore its
only difference regarding table salt is its cost.17
9

Conclusions
For all of the above, salt substitutes have positive effects on health; decreasing blood pressure
and risk of stroke; However, more research is needed to evaluate its consumption in people at
risk of hyperkalemia.
·The use of salt substitutes can be a public health tool to reduce excessive consumption of
sodium as well as high blood pressure.
·It is important to consider other strategies such as education and nutritional counseling to
reduce excessive consumption of sodium and consequently the risks that it entails.
A salt substitute contains less than 120 mg of sodium per 100 g of product.
References
1. Patel Y, Joseph J. Sodium Intake and Heart Failure. IJMS. 2020;21(24):9474. doi:10.3390/ijms21249474
2. Bhat S, Marklund M, Henry ME, et al. A Systematic Review of the Sources of Dietary Salt Around the World. Advances in Nutrition.
2020;11(3):677-686. doi:10.1093/advances/nmz134
3. D’Elia L, La Fata E, Giaquinto A, Strazzullo P, Galletti F. Effect of dietary salt restriction on central blood pressure: A systematic review and
meta‐analysis of the intervention studies. J Clin Hypertens. 2020;22(5):814-825. doi:10.1111/jch.13852
4. Graudal NA, Hubeck-Graudal T, Jurgens G. Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone,
catecholamines, cholesterol, and triglyceride. Cochrane Hypertension Group, ed. Cochrane Database of Systematic Reviews. 2020;2021(8).
doi:10.1002/14651858.CD004022.pub5
5. Unger T, Borghi C, Charchar F, et al. 2020 International Society of Hypertension Global Hypertension Practice Guidelines. Hypertension.
2020;75(6):1334-1357. doi:10.1161/HYPERTENSIONAHA.120.15026
6. Sacks FM, Svetkey LP, Vollmer WM, et al. Effects on Blood Pressure of Reduced Dietary Sodium and the Dietary Approaches to Stop
Hypertension (DASH) Diet. N Engl J Med. 2001;344(1):3-10. doi:10.1056/NEJM200101043440101
7. Kucharska A, Gajewska D, Kiedrowski M, et al. The impact of individualized nutritional therapy according to DASH diet on blood pressure,
body mass, and selected biochemical parameters in overweight/obese patients with primary arterial hypertension: a prospective
randomized study. Kardiol Pol. 2018;76(1):158-165. doi:10.5603/KP.a2017.0184
8. Farrand C, MacGregor G, Campbell NRC, Webster J. Potential use of salt substitutes to reduce blood pressure. J Clin Hypertens.
2019;21(3):350-354. doi:10.1111/jch.13482
9. Liu T, Rao H, Wang M, et al. Comparative analysis of visit and home blood pressure in a pilot trial on the effect of 18% sodium substitute
salt on blood pressure. Sci Rep. 2021;11(1):907. doi:10.1038/s41598-020-79282-2
10. Yu J, Thout SR, Li Q, et al. Effects of a reduced-sodium added-potassium salt substitute on blood pressure in rural Indian hypertensive
patients: a randomized, double-blind, controlled trial. The American Journal of Clinical Nutrition. 2021;114(1):185-193.
doi:10.1093/ajcn/nqab054
11. Bernabe-Ortiz A, Sal y Rosas VG, Ponce-Lucero V, et al. Effect of salt substitution on community-wide blood pressure and hypertension
incidence. Nat Med. 2020;26(3):374-378. doi:10.1038/s41591-020-0754-2
12. Che L, Song W, Zhang Y, Lu Y, Cheng Y, Jiang Y. A randomized, double‐blind clinical trial to evaluate the blood pressure lowing effect of
low‐sodium salt substitution on middle‐aged and elderly hypertensive patients with different plasma renin concentrations. J of Clinical
Hypertension. 2022;24(2):140-147. doi:10.1111/jch.14396
13. Sun H, Ma B, Wu X, Wang H, Zhou B. Long-Term Effect of Salt Substitute on All-Cause and Cardiovascular Disease Mortality: An
Exploratory Follow-Up of a Randomized Controlled Trial. Front Cardiovasc Med. 2021;8:645902. doi:10.3389/fcvm.2021.645902
14. Neal B, Wu Y, Feng X, et al. Effect of Salt Substitution on Cardiovascular Events and Death. N Engl J Med. 2021;385(12):1067-1077.
doi:10.1056/NEJMoa2105675
15. Ajenikoko A, Ide N, Shivashankar R, et al. Core Strategies to Increase the Uptake and Use of Potassium-Enriched Low-Sodium Salt.
Nutrients. 2021;13(9):3203. doi:10.3390/nu13093203
16. Greer RC, Marklund M, Anderson CAM, et al. Potassium-Enriched Salt Substitutes as a Means to Lower Blood Pressure: Benefits and
Risks. Hypertension. 2020;75(2):266-274. doi:10.1161/HYPERTENSIONAHA.119.13241
17. Loyola IP, Sousa MF de, Jardim TV, et al. Comparação entre os Efeitos da Ingestão de Sal do Himalaia e de Sal Comum sobre os Valores
de Sódio Urinário e Pressão Arterial em Indivíduos Hipertensos. Arquivos Brasileiros de Cardiologia. Published online December 8, 2021.
doi:10.36660/abc.20210069
10

Written By: Sophia Harris
The Practice
of Intuitive Eating
As early as the 1900s, fad diets of all kinds
have been followed by many people to lose
weight in pursuit of health1. But in more
recent days, more people are realizing that
these crash diets are not improving their
health but are doing the opposite. More
people are finding varying ways to improve
or maintain their health. One of these latest
ideas is intuitive eating.
What exactly is intuitive eating? The idea of
intuitive eating is to be more conscious of
your hunger cues or when you are satisfied2,
rather than adhering to the strict and
restrictive rules of dieting. Listening to your
body can help prevent overeating or
undereating3. The implementation of
intuitive eating combined with the knowledge
of healthy food options can help both
maintain healthy weight and improve overall
health3.
Recognizing hunger and satiety is an
important aspect of intuitive eating aside
from picking healthier foods3. It is important
to recognize hunger as soon as possible,
waiting too long can lead to overeating which
makes detecting satiety difficult3. Early
indications of hunger are difficulty
concentrating, decreased energy, rumbling
stomach, or the stomach feeling empty3.
Symptoms of late hunger are fatigue,
lightheadedness, headache,
intense sense of smell, increased production
of saliva, and an overpowering need to eat3
Eating slowly is crucial in recognizing
satiety3, as well as knowing the difference
between fullness and satisfaction. When you
are full, your body tells you that you
physically cannot eat anymore while feeling
satisfied is more of a feeling of comfort and
fulfillment3.
Another tip when practicing intuitive eating
is to pick foods that are not only nutritious
but also taste good4. Intuitive eating is not
about eating a limited selection of foods that
you may not like, as seen in typical diets. It is
all about consuming nutritious food that you
enjoy4,everyone has different preferences
so pick items that you enjoy eating.
One final but vital tip to practice intuitive
eating is to be kind to yourself5. Intuitive
eating is not about losing weight, it is about
focusing on what you feel is best for you4.
Everyone is different, and no one practicing
this lifestyle is going to eat the same. All that
matters is that you choose food that feels
enjoyable and comfortable to you. There is
no food that is inherently good or bad, what
is important is balance and a wide variety of
foods. Remember not to be hard on yourself
and to focus on what makes you happy and
healthy.
Resources
1.Rowan T. Diet Culture: A Brief History. Social and Health Research Center Inc website. April 21, 2022. https://sahrc.org/2022/04/diet-culture-a-briefhistory/#:~:text=It%20wasn't%20until%20the,were%20in%20season%20and%20available
2.Turner R. What is Intuitive Eating? A Nutritionist Explains. Cedars-Sinai Blog. March 8, 2021. https://www.cedars-sinai.org/blog/what-is-intuitive-eating.html
3.University Hospitals. What is Intuitive Eating and How It Can Help You Eat Right. September 12, 2021. https://www.uhhospitals.org/Healthy-at-UH/articles/2021/09/what-is-intuitive-eating-and-how-it-can-helpyou-eat-right
4.Cleveland Clinic. The Benefits of Intuitive Eating vs. Dieting. Newsroom Resources for journalists and media outlets website. August 8, 2022. https://newsroom.clevelandclinic.org/2022/08/08/the-benefits-ofintuitive-eating-vs-dieting/
5.The Original Intuitive Eating Pros. 10 Principles of Intuitive Eating. The Original Intuitive Eating Pros Blog. N.d. http://www.intuitiveeating.org/10-principles-of-intuitive-eating/ 11

L I N D S E Y C E D E N O O R T I Z
S T U D E N T
S P O T L I G H T
What inspired you to pursue your degree?
I’ve always enjoyed food—I wanted to be a pastry chef when I was younger. But
when I got older, I realized there was so much misinformation on what exactly I
should be eating. I also didn’t know what I wanted to major in when I graduated
high school, until I realized Dietetics was the perfect mix of the two things I
love: science and food. Once I realized that Dietetics is what I wanted to do,
everything kind of fell into place. I could apply what I learned to living a
healthier life, to weightlifting, and to eventually working in healthcare. I figured,
if I became educated on nutrition, I could weed out all the misinformation and
help others do the same.
12

What activities or hobbies do you enjoy
doing outside of school?
If I’m not studying or volunteering, I am
definitely at the gym. I do Olympic lifting
through the UNF Weightlifting club, and I
love it. Since moving to Jacksonville, lifting is
the one thing that’s kept me grounded and
helped take some of the stress off school. I
can go there and just have fun and challenge
myself in a way that’s not academic. I also lift
with the kindest, funniest people ever, so
that’s a plus.
What has been most challenging to you
since beginning your program here at
UNF?
Managing my stress. I want to do everything
perfectly all the time and I end up
overthinking and freaking out. I’ve found it’s
gotten easier, though, to just chill out and
trust myself. I have a lot of support from the
people around me as well, so I just lean on
them when I need some extra help.
What advice would you give to incoming
students entering the UNF?
Try everything! Take every opportunity. Join
every club, go to every meeting, talk to every
person and professor! College is such a
unique setting where we just have so many
different opportunities available to us, and
I’ve found that getting out of my comfort
zone and taking advantage of these things
has helped me tremendously. You’ll find the
best friends and mentors if you just reach out
and try different things.
13

What has been your favorite class in
the Nutrition and Dietetics Program?
This is so hard because I really have liked
all my classes and I love all my professors!
I got a lot out of Lifespan Nutrition and
Sports Nutrition, and I have a love-hate
relationship with Medical Nutrition
Therapy right now. I also loved bioorganic
chemistry and studying abroad!
What plans and goals do you have
after graduation?
I’m going to complete my internship and
my masters and pass the RD exam! My
goals is to work in a Pediatric hospital as
an RD, so I’d love to become a Board-
Certified specialist in Pediatric Nutrition
and maybe even Sports Dietetics.
Do you have a favorite inspiring quote
or mantra that you live by and would
like to share with others?
My mom always tells me “If other people
have done it, why can’t you?” That always
helps me get out of my head and realize
that I’m totally capable of anything I set
my mind to.
Short answer Qs:
Favorite color? Pink and black
Favorite food? Sushi, chocolate, and
coffee
Favorite book? Tiny Beautiful Things by
Cheryl Strayed
Favorite pastime? Weightlifting and
listening to music
Biggest fear? …frogs…
Greatest motivation? My parents
14

MYTH BUSTING:
GLUTEN
By Dahnine
McCune-
Moyer
Gluten is more complicated than you think it
is, that is because gluten is not just one
protein. It is a mixture of seed proteins; the
exact mixture depends on the source of the
gluten. Gluten is found in wheat, barley, rye,
and oats. The gluten found in all these
proteins is different from each other, this
means they will react differently in the
human digestive tract. Wheat gluten tends
to be the most reactive of all these proteins.
Gluten gives the chewiness of the bagel or
baked good you are eating. The proteins
that cause this are gliadin and glutenin, they
give bread its stretchy texture. This is what
you perceive when you chew the bread.
Once you chew a bagel, a digestive enzyme
called pepsin (a type of protease) in your
stomach is designed to break down proteins.
It is a common misconception that gluten
cannot be broken down inside the stomach.
Gluten does get digested in the stomach,
just not fully. Pepsin breaks down the gluten
into the seed storge proteins gliadin and
glutenin. Remember, proteins are very large
structures and need to be broken down into
amino acids. That is exactly what this
protease does, it breaks it down into gliadin
and glutenin then moves into the small
intestine.
Now the bagel is in the small intestines. The
protases of the small intestines are going to
descend upon the gliadin and glutenin and
create these amino acid fragments. If
fragments of the gliadin protein are too big
to digest in the small intestines, they can
invade the intestinal tissue and trigger an
autoimmune response which can bring a
rush of white blood cells to the area which
cause inflammation, otherwise known as
celiac disease.
16

For most people gliadin and glutenin get
passed through the small intestines and on
to the large intestines and then are
excreted. However, the gliadin fragments
can sneak into the intestinal wall with celiac
disease, the exact reason behind this is a hot
debate in nutritional sciences. Celiac
disease is a relatively rare disease affecting
about 2 million Americans.
A wheat allergy is far simpler than celiac
disease because a wheat allergy is a food
allergy3. If you have heard of other food
allergies, you may understand what is going
on with a wheat allergy. In this instance
though, it is not just one protein that is the
problem, it is many different wheat proteins.
So, with celiac it is gliadin but with a wheat
allergy it is an allergy to many different
wheat proteins. A wheat allergy
predominately affects children, and
fortunately they tend to outgrow it.
In an allergic reaction, antibodies bind to the
proteins that initiate a white blood cell
reaction and can be severe enough to cause
anaphylaxis. Anaphylaxis is a severe allergic
reaction and can be fatal if not properly
treated.
Non celiac gluten sensitivity is
characterized by the absence of a gluten
allergy or celiac disease but still consists of
symptoms such as bloating or general
discomfort. It is a controversial topic due to
the absence of a test that will show that
there is a problem with the digestion of
gluten. That is not the case for celiac and
wheat allergy, these two have testing that
shows a definite positive or negative
diagnosis.
on your standard western diet. What do
your sleep and exercise habits look like? Are
you eating fruits, vegetables, and legumes?
What is your microbiota like? When was the
last time you took broad-spectrum
antibiotics? Does there needs to be an
overhaul on your general health? If your gut
isn’t healthy, you may have these
intolerances. We need to look at our overall
lifestyle4. That includes diet, sleeping
patterns, and excess alcohol.
References:
1. Palmieri B, Vadala' M, Laurino C. Gluten-free diet in non-celiac
patients: beliefs, truths, advantages and disadvantages.
Minerva Gastroenterol Dietol. 2019;65(2):153-162.
doi:10.23736/S1121-421X.18.02519-9
2. https://www.hopkinsmedicine.org/health/conditions-and-
diseases/celiac-
disease#:~:text=Celiac%20disease%20is%20genetic.,133%20
Americans%20may%20have%20it. Accessed 10/31/2022
3. Roszkowska A, Pawlicka M, Mroczek A, Bałabuszek K,
Nieradko-Iwanicka B. Non-Celiac Gluten Sensitivity: A
Review. Medicina (Kaunas). 2019;55(6):222. Published 2019
May 28. doi:10.3390/medicina55060222
4. Jønsson IM, Møller GL, Pærregaard A. Ugeskr Laeger.
2017;179(22):V09160636.
Bigger problems play a bigger role, and
gluten is just along for the ride. We need to
ask what the overall state of health is based
17

L U N C H B O X : G O G R E E N
V E G A N F A R R O B O W L W I T H
G O L D E N D R E S S I N G
Inspiration: @kitkeenan on Instagram
By. Kate Overby
This Vegan Farro Bowl is a simple and delicious option for a pop of green in your
lunch or dinner meal plans. Add grilled chicken for some extra protein or to satisfy
your non-vegan friends and family members.
18
Ingredients:
2 cups brussel sprouts (chopped in halves)
1 can chickpeas (drained)
1 large zucchini (sliced)
3 tbsp olive oil
2 tbsp maple syrup
2 tbsp garlic powder
2 tbsp oregano (fresh is best!)
1 tbsp onion salt
1 cup farro
Lemon
1/3 cup tahini
Salt and pepper

Instructions:
1. Preheat oven to 425
2. Add brussels, chickpeas, and
zucchini to a large bowl
3. Mix veggies with 2 tbsp olive oil, 1
tbsp maple syrup, 1 tbsp garlic
powder, 2 tbsp oregano, and 1
tbsp onion salt and spread
evenly onto a sheet pan
4. Bake veggies for 20-30 minutes
5. While veggies are in the oven,
cook 1 cup of farro according to
package
6. Add freshly chopped parsley, 1
tbsp olive oil, and the juice from
½ a lemon to the farro. Mix
gently
7. Make a yummy sauce by
combining 1/3 cup tahini, the
juice from the remaining ½
lemon, 1 tbsp maple syrup, 1 tbsp
garlic powder, salt and pepper to
taste, and about 2 tbsp water to
thin the sauce to your desired
consistency
8. Top farro with roasted veggies
and a drizzle of Kit Keenan’s
“Golden Dressing”!
19

Written by:
Alicia Scott
CAN PHYTOCHEMICALS BE IMPORTANT
IN THE DIET?
Phytochemicals are nonnutritive, plantbased
bioactive components that have
certain disease-preventing properties.¹
Some foods that contain phytochemicals
include whole grains, fruits, vegetables,
and nuts. These phytochemical
properties have been proven to be
beneficial for overall health.
Phytochemicals impact health by being
antioxidants that can act as antifungal,
anti-inflammatory, antibacterial,
hypolipidemic, and hypotensive agents.¹
Recent research has been conducted to
review the phytochemical and metabolic
benefits of lettuce.
Lettuce is one of the most diverse leafy
vegetables, and the diversity is spread
across the lettuce family. Let’s take a
look at the importance of the
phytochemicals in lettuce.
20

Most phytochemicals that are found in
lettuce include vitamin B9 (folate),
vitamin C, vitamin E, carotenoids, and
polyphenols.² There are several
biological functions that vitamin C
exerts, one being that ascorbic acid
contributes to 24.5% of the antioxidant
activity in lettuce.² The level of vitamin C
in lettuce, however, is not as high as the
level of folate. Folate is higher in
romaine lettuce than it is in spinach.³
This might be surprising to some, but
when looking up foods that are rich in
folate, romaine lettuce is often one of the
top foods listed. The health benefits of
lettuce are tied to its phytochemicals and
antioxidant properties. The
phytochemicals have a cardio-protective
effect, which means that they have a
positive impact on cardiovascular
disease (CVD). The antioxidant properties
have been shown to improve cholesterol
metabolism and aid in the prevention of
CVD.⁴ There is also an anti-cancer effect,
as the phytochemicals have a positive
impact on cancer prevention. This anticancer
effect is due to the fact that
iodine-biofortified lettuce can cause
cancer cells to produce more reactive
oxygen species and undergo apoptosis.⁵
References
1. Thakur M, Singh K, Khedkar R. Phytochemicals: Extraction
Process, safety assessment, toxicological evaluations, and
regulatory issues. Functional and Preservative Properties of
Phytochemicals.
https://www.sciencedirect.com/science/article/pii/B978012818
5933000117. Published February 21, 2020. Accessed
November 1, 2022.
2. Lafarga T, Villaró S, Rivera A, Bobo G, Aguiló-Aguayo I.
Bioaccessibility of polyphenols and antioxidant capacity of
fresh or minimally processed modern or traditional lettuce
(Lactuca sativa L.) varieties. J. Food Sci. Technol.
2019;57(2):754-763. doi:10.1007/s13197-019-04108-7
3. Wang C, Riedl KM, Schwartz SJ. Fate of folates during
vegetable juice processing — deglutamylation and
interconversion. Food Res. Int. 2013;53(1):440-448.
doi:10.1016/j.foodres.2013.05.011
4. Shi M, Gu J, Wu H, et al. Phytochemicals, nutrition,
metabolism, bioavailability, and health benefits in lettuce—a
comprehensive review. Antioxidants. 2022;11(6):1158.
doi:10.3390/antiox11061158
5. Sularz O, Koronowicz A, Smoleń S, et al. Anti- and prooxidant
potential of lettuce (lactuca sativa L.) biofortified with
iodine by KIO3, 5-iodo- and 3,5-diiodosalicylic acid in human
gastrointestinal cancer cell lines. RSC Advances.
2021;11(44):27547-27560. doi:10.1039/d1ra04679a
21

Volunteers needed
Give back to your community by preparing nutritious meals for
seniors at the UNF Center for Nutrition and Food Security. Interested?
Send your N# to cnfs@unf.edu

Disability is
not inability.
D E C E M B E R 3 R D
INTERNATIONAL
DAY
Of Persons with Disabilities

How is Biotechnology Affecting
Our Food?
Written By: Isabelle Brazelton
What is Biotechnology?
“Biotechnology” or “agricultural
biotechnology” is a set of methods and
mechanisms that alter living organisms in an
effort to modify a product (e.g. plants) or
create a new product (e.g. microorganisms).1
These modifications are done in various ways
to improve both the quality and quantity of
different foods and crops, increasing the
nutrition, flavor, texture, and profit of many
different foods. Some familiar references to
biotechnology’s work are genetically modified
organisms, or GMOs, which have become the
source of much controversy over the years.
But why is this?
What are the Benefits of
Biotechnology?
Biotechnology has proven to be very
beneficial for both farmers and producers,
as well as consumers; this is the case for
several reasons. Not only has biotechnology
made the management of weeds, pests, and
crop disease both safer and easier, but it can
also help to produce larger, tastier, and
higher-quality crop yields.1,2 Additionally,
the United States Department of Agriculture
(USDA), Environmental Protection Agency
(EPA), nd Food and Drug Administration
(FDA) all operate to make sure that
genetically engineered crops are thoroughly
monitored and tested to verify that they do
not present a significant risk to either
consumers or the environment.1
24
Increased Crop Yield
By modifying crops to increase their resistance
to disease and drought, there is significantly
less crop loss to these potentially devastating
occurrences.2 Similarly, some crops are
modified to produce specific proteins that can
kill insects when they try to consume them,
which also prevents crop loss. This ability to
fight against crop loss and increase overall
yield can lead to both reduced cost of produce
for consumers and also higher profit for
farmers and producers. Additionally, some
produce can be modified to stay fresh for
longer after being harvested, allowing
consumers to have better access to fresher,
more flavorful, and more nutritious foods.
Improved Nutrition and Flavor
The nutritional profile of some foods can even
be enhanced through biotechnology; this
includes things such as increased protein
content, better bioavailability, improved amino
acid content, and the integration of new
elements such as beta-carotene (a pigment
beneficial in helping prevent blindness in
populations with nutritionally poor diets).2
While the implementation of these
enhancements is dependent on the type of
food in question, they show great promise for
increasing nutrient density in many various
crops. In addition, by modifying various
plantenzymes, the flavor of some foods may

e enhanced making the consumption of
these foods more enjoyable and appealing
overall.
Reduced Pesticide Usage
By modifying crops to be less dependent on
pesticides, there are less pesticide residues
both on foods and leached into groundwater.2
For reference, the development of pestresistant
cotton has already reduced the
world’s insecticide use by over 15%. This
reduction in pesticide use is better and safer
for both consumers and the environment.
What are the Concerns of
Biotechnology?
Concerns about the use of biotechnology
and GMOs come from both consumers and
environmentalists who feel that there has
not been enough effort done to understand
potential dangers and long-term impacts.2
Additionally, there is much fear that has
risen out of both lack of information and
misinformation, centering around concerns
for both personal and planetary health.
Overall, however, there is minimal scientific
evidence that supports biotechnology as a
major risk to population health or the
environment.
Health-related Concerns
Some health-related concerns about the use
of agricultural biotechnology include the
introduction of new allergens and antibiotic
resistance.2 Due to the modification of the
nutritional profile of some foods, a
prominent fear is that new allergens will be
introduced into previously safe foods, or
that existing allergens with be enhanced.
Currently, there is not much evidence to
support this fear. In fact, the FDA monitors and
ensures that levels of naturally occurring
allergens are not increased in GMO foods, and,
furthermore, biotechnology is actually being
developed to try and remove deadly allergens
from foods such as peanuts and make them
safer. The development of antibiotic-resistant
bacteria is also a very serious and prominent
concern. It is feared that antibiotic-resistance
genes used in the production of GMOs will
result in reduced effectiveness of some
antibiotics against diseases. To combat this
concern, the FDA has advised that techniques
involving antibiotic-resistant biomarkers linked
to clinically important antibiotics be avoided.
Environment-related Concerns
Some environment-related concerns about the
use of agricultural biotechnology include the
creation of “superweeds,” development of
insecticide resistance, loss of biodiversity, and
overall unforeseen impacts.2 To start, it is
feared that cross-pollination with related
weeds will result in uncontrollable superweeds;
this is not inconceivable, but the possibility is
very small. These superweeds, however, would
not be immune to all herbicides, and thus
would still be able to be controlled. Similarly, it
is feared that insects could develop insecticide
resistance through the consumption of GMO
crops that have been altered to repel certain
insects. While this is a realistic concern, so far,
there have not been any instances of this
occurring. Lastly, there is concern that
biotechnology will give way to a loss of
biodiversity in the natural environment. To
combat this concern, it has become
increasingly important to collect and store
various plant seeds and preserve their genetic
material to maintain a pool of genetic diversity
for the crops of the future.
Resources
1. Biotechnology faqs. USDA. https://www.usda.gov/topics/biotechnology/biotechnology-frequently-asked-questions-faqs. Accessed October 27, 2022.
2. Wieczorek, A. (2003) Use of Biotechnology in Agriculture—Benefits and Risks.
http://www.ctahr.hawaii.edu/oc/freepubs/pdf/BIO-3.pdf
25

International
Volunteer Day
December 5th
W H E R E C A N Y O U V O L U N T E E R ?

Dr. Catherine Christie
Welcome back Dr. Christie!, tell us what have
you been working on since our last interview?
Currently, as the Associate Dean, I work with the
Dean on projects both within the college and in the
community. I also work with our BCH department
chairs and our SON Director on their priorities as
well as graduate assistant selection and
assignments, faculty searches and updating the
Search Manual, coordinating the summer budget
for departments, and faculty research grant
awards. The Associate Dean serves as the college
liaison with the Florida Department of Law
Enforcement and our background check process
for students who are assigned to community
placements or internships and/or course
assignments. I work together with our college
advising and student success efforts and meet
regularly with Dr. Nguyen to review our BCH
metrics. The university Associate Deans Council
meets monthly and they say they look forward to
the banana bread I make for them as much as the
meetings! This past year, I worked with Dr. Ross and
Dr. Arikawa to reinstitute our study abroad to Italy
after a two year pandemic break and we will offer
the trip again this May so students can personally
experience the Mediterranean diet and culture for
two weeks in Tuscany and Umbria.
Tell us about your roles at the Academy in the past
and at current?
My current roles include serving on the AND Foundation
Board of Directors, Consumer Protection and Licensure
Committee (CPLS) Vice Chair, Licensure Model
Regulations Task Force Member, Licensure Affinity
Group, and Table Facilitator for House of Delegates
Meetings. I have previously served two terms on the
AND Board of Directors, one term as Member at Large
and one term as Treasurer.
What is your vision for the future of the Academy
nationally and internationally?
As the largest organization of food and nutrition
professionals, the Academy is the one membership
organization that every RDN should join and retain. I
encourage starting as students and keeping
membership even when retired. The Academy
advocates for RDNS in every aspect of practice and at
every stage in your career. The Academy also works
with the ICD (international Congress of Dietetics) so we
can partner on international projects and world-wide
priorities for the profession. Membership in the
Academy has always been an essential part of my work
and career progression.
27

Congratulations on your recent award by the
academy at FNCE, tell us what does this award
mean to you?
I was really honored to be selected as I have known
and worked with many other Medallion recipients
who were role models for me throughout my career.
According to the criteria, the Academy of Nutrition
and Dietetics' Medallion Award honors Academy
members who have shown dedication to the high
standards of the nutrition and dietetics profession
through active participation, leadership and devotion
to serving others in nutrition and dietetics and allied
health fields. We have several UNF faculty who I
anticipate will also receive this honor as they progress
in their careers. Three RDN friends and colleagues in
Florida put together and submitted my nomination for
which I am very grateful.
In dietetics, what do you feel has been a big
challenge you have had to overcome as a leader
and as a member of the dietetic community?
During my career, one of the biggest challenges we
have faced is the seemingly continuous attempt to
change our licensure law in Florida which was
passed in 1989 and allow others with less education
and/or training to become licensed to practice. The
role of the Consumer Protection and Licensure
Subcommittee is to assist with the Academy’s
efforts to ensure that consumers have access to
qualified professionals who demonstrate the
knowledge, skill, and competency necessary to
provide safe and ethical nutrition therapy. The
first dietetics license was established in 1974 to
regulate and set standards for the activities and
services that dietitians provide and that require a
high level of specialized knowledge and skill. Some
of the first states were Oklahoma, Florida and Ohio.
Today, the vast majority of states have developed
some form of licensure or certification law with the
intention to
protect the public by ensuring every person who
practices dietetics and nutrition therapy is
qualified for safe practice by meeting the
requirements for a license. In essence, it protects
consumers from harm by unqualified individuals
and also empowers the public to report harm and
remove those who provide unsafe or unethical
services. License and certification are completely
separate from registration received from the
Commission on Dietetic Registration (CDR). The
CDR ensures that RD/RDNs meet educational,
examination and ethical standards whereas a
license is state-issued document specified by a
law that regulates the practice of dietetics in
order to protect the public.
What message would you like the public to
know about the importance of nutrition?
Nutrition is the foundation for health. We are
currently seeing examples around the world of the
negative effects of malnutrition on populations who
are displaced, living in conflict zones, or in other
ways experiencing inadequate supplies of healthy
food. These effects are hardest on infants and
children but also negatively affect adults and the
elderly. In addition to the importance of an
adequate supply of healthy food, nutritional status is
critical in prevention, treatment, recovery from
illness, surgery, wound healing, and prevention and
management of chronic disease.
What advice do you have for our senior
students currently applying for internships
and their master’s degree?
I encourage our students to have a career goal
and work toward its achievement. In your
applications, outline your short and long term
goals.When I graduated with my undergraduate
28

degree, I knewI wanted to progress to an MS
and PhD because I wanted to practice at the
highest level of the profession and further
education gives you options. Although an MS
was not required to be an RDN then, with
advanced degrees you have more choices
of jobs and typically more leadership
opportunities and increased salary. Both my
parents had advanced degrees and I wanted to
follow in their footsteps. When I finished my
doctorate I worked in a hospital for a couple of
years and then started a private practice where
I saw individual patients, taught nutrition at the
community college, and obtained a variety of
nutrition contracts in the community working
with populations from pediatrics to the elderly. I
also learned how to run a business and do
consulting work. That experience allowed me
to start a continuing education company
and travel throughout the country for
several years doing two to three 6-hour
seminars for health professionals. Coming
to UNF was my third career and all of my
previous experience helped me as we worked
to become our own department, expand the
MS, and add the DCN program. I learned that
you don’t know what the future will hold and
there will be opportunities to explore that you
never dreamed of. Going the extra mile and
getting an advanced degree provided the
foundation I needed and the opportunity to
explore and find work that made me happy.
At least it did for me and my hope is that it
will do the same for you!
29

The Importance of a
Colorful Diet
Written By: Sofie Van Moorleghem
From brands to campaigns, the phrase “eat
the rainbow” has had no shortage of fans. This
phrase has rung from the mouths of mothers
everywhere, and I am sure it has fallen on deaf
ears. However, that simple phrase does hold
some truth. Even though children scream that
they don’t want to eat their vegetables, all
those nagging parents could be onto
something.
Eating a wide range of colorful fruits and
vegetables has been studied to see if there is
any validity to the claims. According to the
CDC, the average adult is not adequately
meeting their vegetable and fruit needs.
Overall, only a whole 9% of adults meet their
vegetable needs and 13% meet their fruit
needs. This means that approximately 8 out of
10 or 80% of adults are lacking in all color
categories of phytonutrients.1 This is
especially troubling because studies have
shown that eating the full variety of
phytochemicals, vitamins, and minerals from
every color of the food wheel can significantly
improve overall health and well-being.
Every color of fruit and vegetable has its own
specific vitamins, nutrients, and
phytochemicals. That’s why it is important to
get a wide variety of each color. Here are some
examples of the benefits of each of the
wonderfully colored food groups:2
·Red fruits and vegetables like tomatoes,
apples, red peppers, red onions, watermelon,
and strawberries. These primarily contain the
phytonutrient lycopene as well as tons of
vitamins and minerals like vitamin C, vitamin
A, potassium, and iron.2 These vitamins help
with immunity, new body cell growth, and
vision health!
Blue and purple fruits and vegetables consist
of purple kale, eggplant, turnips, purple
potatoes, purple carrots, purple cabbage, and
purple cauliflower. These colorful plants have
many vitamins including vitamins K, C, and A
and minerals like calcium and potassium. They
help with decreasing blood pressure, building
immunity, and increasing bone health.
30

Yellow/Orange fruits and vegetables like
yellow and orange peppers, squashes, carrots,
pumpkins, oranges, lemons, bananas, and
sweet potatoes. Their color comes from
alpha- and beta-carotene, which are
antioxidants that help the body decrease
blood pressure and prevent hypertension.
They also have a large amount of B vitamins,
vitamin C, vitamin A, iron, potassium, and
calcium, which are great for boosting all the
systems of the body.
Green fruits and vegetables include brussels
sprouts, green apples and grapes, broccoli,
kale, cabbage, salad greens, sprouts, limes,
and Swiss chard. Green produce has many
unique phytonutrients, such as isocyanate,
sulforaphane, and indoles, and they contain
vitamins K, A, and C. Minerals found in greens
include potassium, iron, and calcium, all of
which are needed for heart health, blood
health, and bone health. Greens also have a
lot of fiber that can improve GI health and
boost gastric motility.
White fruits and vegetables are often
forgotten, but they are important for getting
vitamin E, B vitamins, vitamin C, vitamin K, and
minerals, such as calcium, potassium, and
magnesium. Examples of this variety include
garlic, onion, parsnip, cauliflower, fennel,
cabbage, and turnip. What makes this color
group special is that they contain flavonoids,
which are compounds like kaempferol,
anthoxanthins, and quercetin that greatly
benefit human health by fighting off harmful
substances within the body.
With this new information, adding all of these
new fruits and vegetables into your diet can
feel overwhelming, especially because 8 out
of 10 of us are lacking in our phytonutrients.
However, there are a ton of ways that you can
improve your intake of these essential
phytonutrients! Some of these tips are:3
1.Have ready-to-eat produce easily accessible
in the fridge
2.Try prepackaged vegetable mixes and
salads
3.Add vegetable fixings to sandwiches, pizzas,
soups, and casseroles
4.Pack fresh/dried fruits or vegetables and
dips for quick snacks
These are just some quick tips to help
increase your overall intake of healthy fruits
and vegetables and get you the healthimproving
effects of phytonutrients! It is not
realistic to be perfect all the time and have a
colorful fruit or vegetable at every meal.
However, with small changes, you can create
habits over time, and it becomes easier and
easier to eat the rainbow!
Resources
1.Robbins O. Eat the rainbow: Why is it important to eat a colorful variety of fruits and vegetables? Food Revolution Network.
https://foodrevolution.org/blog/eating-the-rainbow-health-benefits/. Published June 17, 2022. Accessed October 25, 2022.
2.Harvard Health Publishing. Add color to your diet for good nutrition. Harvard Health. https://www.health.harvard.edu/staying-healthy/add-color-toyour-diet-for-good-nutrition.
Published July 1, 2013. Accessed October 25, 2022.
3.Garden-Robinson J. What color is your food? NDSU Agriculture and Extension. https://www.ndsu.edu/agriculture/extension/publications/what-coloryour-food.
Published January 4, 2022. Accessed October 25, 2022. 31

Human Rights Day
Stand for Human Dignity and Equality on December 10
75th Anniversary of the Universal Declaration of Human Rights

34
SUPPLEMENTS VS
WHOLE FOODS
The use of dietary supplements is widely
prevalent within the athletic community.¹
Many athletes and physically active
individuals prioritize the use of
supplements to enhance exercise and
maximize sports performance. The most
commonly used are vitamins, minerals,
protein, creatine, caffeine, and other
performance-enhancing agents.¹
Although these supplements may slightly
enhance performance, they typically play
a small role compared to the many other
factors involved.1 They cannot substitute
the same effects that a nutrient-dense
diet has. That is why it is important for
consumers and athletes to understand
basic nutrition principles so they are not
easily persuaded by advertisements from
manufacturers that profit from the sale of
dietary supplements. Most individuals
can cover their nutrient needs through a
food-based diet.¹,²
Written by: Asal
Abbaszadeh
To achieve a better understanding of
food and health, it is important to
recognize the role of supplements. As
the name implies, they are designed
to correct a deficiency by supplying a
nutrient that your body might be
lacking.² These singular nutrient
components cannot replicate the
same effects from the variety of
essential nutrients that are found in
whole foods.² For example, studies
have reported that cancer-fighting
compounds found in cruciferous
vegetables, like broccoli, were better
absorbed when consumed as a whole
rather than a supplement.
Micronutrients, antioxidants,
phytochemicals, and other organic
compounds found in food work
together in a meaningful way to
make each other more effective, thus
providing better health benefits. 1-3
These natural combination are
something that you cannot get from
an isolated nutrient you find in a
supplement.

While certain dietary supplements have a
place in a healthy lifestyle, they are not
intended to replace food.²,³ Consumers
and athletes should prioritize a wellbalanced
diet before considering
expensive dietary supplements.¹ A
healthy diet should contain a variety of
whole foods such as fruits, vegetables,
whole grains, and protein. Good nutrition
and hydration is the best way to
maximize athletic performance and
achieve optimal health status.¹
QUICK TIP: HOLIDAY
NUTRITION FOR ATHLETES
The holiday season can be a stressful
time for those used to a regimented
lifestyle. Changes in training routines and
eating can become difficult to navigate
this time of year for athletes and highly
active individuals. However, it is possible
to maintain your personal health and
athletic goals while participating in
holiday indulgences. For this tip, try using
the 80/20 rule.⁴ This means consuming
nutrient-dense meals and snacks 80
percent of the time and having one or
two servings of your favorite holiday treat
with the other 20 percent.⁴ It is important
to remember that food is meant to be
enjoyed and restriction can actually be
worse for your health. Treating yourself to
something a little extra will not
compromise your fitness goals.
References:
1. Maughan RJ, Depiesse F, Geyer H; International
Association of Athletics Federations. The use of dietary
supplements by athletes [published correction appears in
J Sports Sci. 2009; (6):667. J Sports Sci. 2007;25 Suppl
1:S103-S113. doi:10.1080/02640410701607395
2. Jacobs DR, Tapsell LC. Food, Not Nutrients, Is the
Fundamental Unit in Nutrition. Nutrition Reviews.
2007;65(10):439-450. doi:10.1111/1753-4887
3. Atwell L, Clarke JD, Hsu A, Allen J, Bella D, Stevens JF,
Ho E. Metabolism of Sulforaphane in Humans:
Supplements vs. Whole Foods. FASEB J. 26: 646.10-
646.10.doi:10.1096/fasebj. 26.1_supplement.646.10
4. Sportmed. The athletes guide for eating over the
holidays. Sport Medicine & Science Council of Manitoba.
http://sportmed.mb.sg1.wp.websites.ca/athletes-guideeating-holidays/.
Published December 12, 2018.
35

WildLife Conservation Day
4 December 2022
Can you imagine living in a world where
these fantistic animals no longer
exists?
Let's put an end to wildlife crime and supporting
the Endangered Species Act.

Meet the team
Editor in Chief
Saily
Medero
Co-Editor in Chief &
Treasurer
Georgina
Brace
Head Publisher
Priscilla
Stevens
Social Media
Manager
Lindsey
Cedeno-Ortiz
Faculty Advisor
Dr. Alireza
Jahan-Mihan
Flyer Creator
Angela
Martinez-Zea
37

Meet the team
Writer
Sofie Van
Moorlegham
Writer
Dahnine
McCune-
Moyer
Writer
Alicia
Scott
Writer Writer Writer
38
Asal
Abbaszadeh
Isabelle
Brazelton
Kate
Overby

Meet the team
Writer
Writer
Editor
Sophia
Harris
Ashley
Valle
Delaney
Tindal
Editor
Giovanna
Faria
Editor
Maryam
Alnouman
Publisher
Tiffany
Hunnicutt
39

Meet the team
Publisher
Laurel
Dunathan
Publisher
Zelina
Vazquez
40