Hello Friend,

It’s hard to believe that February is over and March has arrived. There is a lot happening at IFSAN in March - it is National Nutrition Month® and we are celebrating with three events!  On March 5, GW faculty and students will gather to share their research and network. On March 19, policymakers from the DC, Maryland, and Virginia (DMV) area will come together to discuss the food and nutrition concerns in the DMV. On March 24, we have a great line-up of speakers who will discuss the recent release of the Dietary Guidelines for Americans and the potential impact for public health. We invite you to scroll down to learn more about these exciting events. If you are in the Washington, DC area, we would love for you to join us!

Best, 

Barb Kowalcyk

This St. Patrick’s Day, don’t rely on luck to keep your food safe! Whether you’re serving up corned beef, Irish stew, or festive green treats, following a few simple food safety tips will keep your celebration both delicious and risk-free.

Corned Beef and Food Safety I USDA

Four Steps to Food Safety I CDC 

IFSAN faculty members Dr. Sherrie Wallington and Dr. Karina Lora have teamed up with medical students Bradly Bontrager and Mehrshad Devin and the Children’s National Family Clinic's food pantry to expand the program's reach to vulnerable populations, particularly those battling cancer. Both Bontrager and Devin believe that access to nutritious food is essential for healing and preventing future health disparities.

In their own words, “In our preclinical coursework at GW SMHS, we were introduced to the significant public health challenges facing Washington, DC, including the pervasive issue of food insecurity in our nation’s capital. Learning about these disparities was a turning point, inspiring us to take action. Our project aims to demonstrate that food can and should be viewed as medicine, addressing an essential determinant of health. We hope this initiative not only provides immediate relief to vulnerable populations but also serves as a replicable framework, proving that patient food delivery is achievable and impactful in any clinical setting, regardless of available resources.”

Dr. Sherrie Wallington is an associate professor (tenured) and health disparities researcher specializing in oncology in the Policy, Populations, and Systems department. Dr. Karina Lora is an associate professor and Director of the Public Health Nutrition MPH Program in the Exercise and Nutrition Sciences Department, Milken Institute School of Public Health.

The FDA is proposing a front-of-package (FOP) nutrition label on most packaged foods to make it easier for consumers to quickly identify how foods fit into a healthy diet. This new label, called the Nutrition Info box, would work alongside the existing Nutrition Facts label and provide simplified information about saturated fat, sodium, and added sugar, rating them as "Low," "Med," or "High." The goal is to give consumers an easy-to-understand summary of the key nutrients that should be limited, as recommended by federal dietary guidelines.

The proposed rule can be found here! 

Comments on the proposed rule can be submitted electronically on Regulations.gov by May 16, 2025.

Written comments can be submitted to: 
Dockets Management Staff (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Rm. 1061
Rockville, MD 20852

All written comments should be identified with the docket number FDA-2024-N-2910 and with the title “Food Labeling: Front-of-Package Nutrition Information.”

Food Recalls Jumped to Record Numbers in 2024—Here’s Why

Consumer, industry and public health groups’ statement on FDA staff reductions at the agency’s food safety program

Tracking blaCTX-M transmission through transposable elements in uropathogenic and commensal E. coli: Future Microbiology: Vol 0, No 0

The Impact of Training Intervention on Levels of Indicator Bacteria and Prevalence of Selected Pathogens in Raw Milk From Smallholder Women Dairy Farmers in Central Ethiopia - ScienceDirect

Racial and ethnic differences in prenatal exposure to environmental phenols and parabens in the ECHO Cohort

Lead in Private Well Water and its Impacts on Children's Health

Tracking blaCTX-M transmission through transposable elements in uropathogenic and commensal E. coli

National Nutrition Month

In celebration of National Nutrition Month® in March, IFSAN is hosting three events focused on how food brings people together and supports healthier communities.

Whether you’re a student, researcher, policy expert, or community member, this series of events will provide a valuable opportunity to learn, connect, and collaborate in support of healthier and equitable food systems and better nutrition for all!  

March 5th: Food Connects Us: Nourishing Connections in the GW Community 

12 PM – 2 PM | Convening Center, George Washington School of Public Health – 1st Floor 

Explore GW’s nutrition and food - related research and network with faculty, staff, and students. A light lunch will be provided. Reserve your ticket to attend today!  Tickets are free.  

March 19th: Connecting our Cities Through Food: The Power of Local Food Policy 

10:30 AM – 2:30 PM | Auditorium Convening Center, George Washington School of Public Health – 1st Floor  

Join a panel discussion on local food policy successes and priorities throughout the DMV region and collaborate on innovative solutions over a shared lunch. Reserve your ticket to attend today!  Tickets are free.  

Panelists include; Caroline Howe, Director of Food Policy, DC, Taylor LaFave, Chief of Food Policy and Planning, City of Baltimore, and Lindsay Smith, Metropolitan Washington Council of Governors. After the panel discussion, we invite you to participate in one of eight tabletop activities addressing the topics: Grocery Retail, Equity and Justice in Urban Agriculture, Food Procurement, Vulnerable Populations and Food Needs, Food and Climate Change, Protecting and Promoting SNAP & WIC, Food is Medicine, Food Businesses and Restaurants. Tickets are free. 

March 24th: From Policy to Plate: Advancing the Success of the Dietary Guidelines for Americans 

12 PM – 3 PM | Auditorium – George Washington School of Public Health – 1st Floor  

Learn about the Dietary Guidelines of Americans (DGAs) and their impact on public health with featured panelists: Dr. Sarah Booth, DGAC/Tufts University | Dr. Marion Nestle, Emerita, New York University | Jessi Silverman, Center for Science in the Public Interest | Moderator: Dean Lynn Goldman. 

The panel will discuss the scientific process, the latest research updates, and the future implications of the DGAs. Reserve your ticket to attend today!  Tickets are free.  

National Food Policy Conference 

The Consumer Federation of America is holding its annual National Food Policy Conference in Washington, DC on March 11th and 12th.  Agenda items include:

 

The Next Administration's Food Policy Priorities

Food and Trade Wars

The Future of Food Chemical Regulation

The Evolving Role of Dietitians

Managing Zoonotic Disease Risk and many more. 

 

Click here to register.

If you work in the food science, public health, culinary, nutrition or environmental health subject areas – this is the event for you!

Register today – it’s free! Connect, learn, and engage with industry experts. See you there!

Red Velvet Chocolate Chip Cookies: 

Ingredients
1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 Tablespoon milk (I recommend buttermilk)
2 teaspoons pure vanilla extract
3/4 teaspoon gel red food coloring (or alternative)*
1 cup (180g) white or semi-sweet chocolate chips (plus a few extra for tops)

Instructions
1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.

2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes.

3. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Pour the dry ingredients into the wet ingredients, add the milk and food coloring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Add the chocolate chips and beat on low speed until just combined.

5. Cover and chill the dough in the refrigerator for at least 1 hour (and up to 3 days). I recommend just 1 to 2 hours, otherwise the cookies won’t spread much. If chilling for longer than 2 hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.

6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

7. Scoop and roll cookie dough, about 1.5 Tablespoons (30–35g) of dough each. (A medium cookie scoop is helpful here.) Arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the edges appear set. Centers will look very soft. If the cookies didn’t spread, simply press down on the warm cookies with the back of a spoon to slightly flatten. If desired, lightly press a few chocolate chips into the tops of the warm cookies.

8. Cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.

9. Cover and store leftover cookies at room temperature for up to 1 week.

Find online here: Red Velvet Chocolate Chip Cookies

Recipe submission by: Caitlin Brooks

We want you to stay informed about the latest recalls, market withdrawals, and outbreaks - some of the January recalls are listed below. Visit FDA and USDA for the most up-to-date information. 

Tri-Union Seafoods announced a recall on February 7 of 5 varieties of Genova Tuna because the cans' 'easy open' pull tab lids have a manufacturing defect

Trader Joe’s has issued a recall on its Organic Acai Bowls.The announcement, posted on Feb. 14, tells customers to discard the product as it might contain foreign material.

The Reducetarian Fellowship

This fellowship is an opportunity for  Atlanta, New York City and Washington DC-area undergraduate and master’s students who are eager to create a more sustainable, healthy, and compassionate world.

Applications close March 31st! 

QA HACCP Coordinator, SunTree Snack Foods, Based in Phoenix, AZ, Deadline: N/A 

Consultancy: Food Fortification Consultant, UNICEF, Based in New York City, NY, Deadline: N/A 

Summer Associate, U.S. Food Initiative, The Rockefeller Foundation, Based in New York City, NY, Deadline: N/A

Intern - Food and Drug Administration, Federal Management Consulting, Guidehouse, Based in Mclean, VA, Deadline: N/A 

Food Safety Program Manager, Sysco, Based in Knoxville, TN, Deadline: N/A 

WIC Nutrition Coordinator, Children's National Hospital, Based in Washington, D.C., Deadline: N/A 

If you have ideas you would like to see in the newsletter, please submit them to: ifsan@gwu.edu