Welcome to the first issue of the 2015/2016 academic year! We hope returning students had a wonderful summer with their internships, research projects, travel, and any other adventures they embarked on. We are also excited to meet this year’s incoming students as they begin their Friedman careers.
Classes haven’t started yet, but The Sprout is in full swing with writers providing insight into their summer internships, recent news in the nutrition sphere, and recipes and workouts to get you charged up for the Fall. The summer layoff didn’t discourage article contributions, and we even have three first-time writers!
Krista Zillmer and Sarah McClung start this issue off discussing experiences from their summer internships: Krista with her time with the World Health Organization in Geneva and Sarah’s takeaways from “Hostile Environment Awareness Training” prior to her internship in Pakistan. Carla Curle and Marissa Donovan get you up to speed on some nutrition and health developments: Carla on the Safe and Accurate Food Labeling Act and Marissa on a potential cure for type 1 diabetes.
Wondering about ways to stay in shape once the new semester begins? We have you covered. Katie Mark takes an in-depth look at The Club, George Foreman III’s local fighting-centered fitness center, and Justin Zabinski (aka Dr. Jaz) is back with a new workout and accompanying playlist. And to keep you fueled, Nusheen Orandi provides DIY brunch ideas, Buki Owoputi offers a customizable peanut butternut squash soup, and Hannah Packman explores vegan and vegetarian options throughout the city.
Welcome back, and enjoy the issue!
Matt & Katherine
In this issue:
by Krista Zillmer
This summer, I completed an internship at the WHO in the Department of Nutrition for Health and Development (NHD) in Geneva. The NHD aims to build and implement a science-based, comprehensive, integrated, and action-oriented “nutrition agenda” at the global, regional, and country levels. One of its roles is to provide policy guidance to Member States and the international community for developing and implementing effective policies to combat the double burden of malnutrition throughout the life course.
by Sarah McClung
“HEAT” here refers to “Hostile Environment Awareness Training.” I had the wonderful opportunity to spend the last three months in Islamabad, the capital city of
Pakistan, to work as an intern on a maternal and child health program funded by the UK’s Department for International Development (DfID). Here are 10 important things you should know about working in a hostile environment.
by Carla Curle
Safe and accurate? More like voluntary and confusing. The Safe and Accurate Food Labeling Act, also known by opponents as the “Deny Americans the Right to Know” Act, will only deepen consumer confusion surrounding genetically modified ingredients in food products if it becomes law in the coming months.
A former tuberculosis vaccine is thought to be a possible cure for type 1 diabetes. Research led by Dr. Faustman at Massachusetts General Hospital recently got FDA approval to launch a new trial treating adult type 1 diabetics with bacillus Calmette-Guérin (BCG).
by Katie Mark
I walk into The Club at 5:50 a.m., pass the two boxing rings, and drop my bag in what some gym rats may consider a posh locker room. Loud punches can be heard on the heavy bags hanging in the two dark corners of The Club. On the turf, I mentally prepare myself for BOXFIIT™ Strength Extreme. This is The Club by George Foreman III.
The time has come again, where we catch up on how eventful our summers have been, share to our peers the type of work we did in the past three months, and start prepping for yet another stress-induced semester. But don’t fret; I have created a quick workout routine to manage your cortisol levels that I use for my cross training class I teach at Boston Sports Clubs.
by Nusheen Orandi
I respect Brunch. It gives breakfast (my favorite meal) the attention it deserves. Brunch drives the creativity that blurs the line between sweet and savory. But don’t let a fig and goat cheese breakfast pizza topped with a perfectly poached egg intimidate you. I’m here to help you DIY-Brunch, with simple tips that can help you enjoy this mid-morning meal, fabulously.
This dish may sound like a strange combination of ingredients, but give it a try (trust me)! And please feel free to let me know how you felt about it!
by Hannah Packman
Given its relative size, it is unsurprising that Boston isn’t the meat-free mecca that DC and NYC are. But what Boston’s vegetarian dining scene lacks in quantity, it makes up for in quality. The city is peppered with diverse and delectable veg-friendly spots, sure to delight omnivores and vegans alike. Here’s a rundown of Beantown’s best plant-based menus, illustrated by my poorly-lit, over-edited Instagram pictures.