Nutrition department

Diane Veale-Jones

Professor of Nutrition

Diane Veale-Jones values the fact that most of her dietetic students share her belief that majoring in nutrition is a direct link to making a difference in the quality of people's lives and in society.

Veale-Jones, who is a professor of nutrition and director of the Healthy Learning Community at CSB/SJU, and her students have the opportunity to incorporate these beliefs into the classroom through service learning projects.

This year, according to Veal-Jones, one of the most meaningful service learning projects for senior dietetic majors involves working with Caritas Family Services Emergency Services: Food facility. The students are working with Caritas to develop good and easy recipes featuring “prairie cod,” a frozen flaked fish (carp) for food shelf recipients. The product is high in protein and low in fat and not well known in America. 

Students create recipes, conduct a taste test on campus, select the best recipes and return to the food shelf to offer samples and recipes to users of the emergency food program. In addition to the recipes, each household will be given a bag with the ingredients of their favorite recipe as an extra to the foods they would normally receive.

"The inclusion of a service learning component in my courses is my personal contribution to enhancing what, I believe, our CSB/SJU students bring with them to college: a sense of commitment to others and a firm belief that they can make a difference in the world," said Veale-Jones.

"I rejoice that I teach students who are compassionate and caring."

Learn more about service learning at CSB/SJU.