By John Strouse

   The term “Hypernutritious foods” is assigned to certain types of foods that provide us with health or medical benefits including prevention and/or treatment of a disease. According to the Food and Drug Administration, a drug is defined as a substance used in the diagnosis, cure, treatment, and prevention of a disease in humans and animals. Does this mean then that Hypernutritious foods are drugs? This is where the controversy begins. All parties involved, including food producers, scientists, and various governmental agencies do not seem to agree on the correct classification of Hypernutritious foods.

    This past August, I had the opportunity to attend the 1994 American Chemical Association Convention that took place in Washington D.C. One of the major issues discussed there was the future of Hypernutritious foods. I listened to many speakers including executives from the food industry, food scientists, and representatives from both the United States Department of Agriculture and the Food and Drug Administration.

    The main debate was over which types of foods may be classified as Hypernutritious foods. Another important concern was the role of the government in regulating this new food category. Currently, in the U.S. Congress, there is a bill known as the Hatch Act that attempts to create a special category for dietary supplements.

   In one of the sessions I had the opportunity to ask a speaker for her opinion on the impact of Hypernutritious foods on the restaurant industry. Her response was that in spite of the fact that current research on the area is limited, this issue will dramatically influence our industry in the very near future.

   Foods currently thought to have medicinal values include: tea, garlic, selected juices, yogurts, and soybeans. These are foods and beverages that restaurants across the country serve on a daily basis. If Hypernutritious foods become classified as drugs will that make us pharmacists??!!

RHIT Student Council Plans Activities
By Linda Brothers

   Members of the 1994-95 RHIT Student Council are Michael Adcock, Martha Bissel, Chien-Yang Chen, Juana Chickedantz, and Tracy Ruggles. At their first meeting, the members of the Student Council discussed uses for the student activity fee money allocated to the department. Many excellent ideas were proposed by the members. The council decided that a top priority use of the money should be to help fund a departmental course mentoring program. Members are investigating mechanisms to initiate a program and hope to have the program underway before final exam time.

FN 203 Students Use Service Learning
By Linda Brothers

   Service learning involves experimental learning and volunteerism. Becoming involved in the community expands the classroom walls allowing students to interact with people in a variety of situations related to the hospitality industry. Other benefits from service learning are developing reflective thinking skills, promoting the department, and networking with hospitality professionals.

   Many RHIT majors have been involved with service projects this semester as students in FN 203: Principles of Food Preparation and Selection. A small group of students designed, prepared and set-up the hors d’oeuvres for the opening of the Indianapolis Symphony. Another group of students worked to prepare and serve a meal to area Home Economics teachers. The largest group of students has been working with the American Culinary Federation’s Chef and Child Program and Gleanors’s Food Bank to prepare and serve a meal to children who participate in the after-school program at Flanner House. These students have also been responsible for planning and presenting a short educational program to the children on topics related to food.

Departmental News
By Pat May

Registration

   Spring registration began October 31, and continues through December 2. Students may register by touchtone with an appointment time and 2 hour window until December 1, or by computer or in-person until December 2. If registering by computer, students may register anytime after their assigned appointment time. If you have any problems registering, please stop by and I ‘11 be glad to help you.

The RHIT department is offering 4 new courses Spring semester.

• RHI 141 Financial Accounting For Service Industries,
  Monday 5:45 - 8:25 p.m.
• RHI 171 Introduction to Convention and Meeting Management,
  MW 4:00 - 5:15p.m.
• RHI 272 The Tourism System,
  TR 11:00 - 12:15 p.m.
• FN 315 Fundamental of Nutrition,
  Thursday (new day) 5:45 - 8:25 p.m.

Note: Always remember when paying course fees to pay the bill with the latest date.

Financial Aid

   Effective January 1, students will be able to call the Financial Aid Office to inquire about the status of their financial aid. In the future, this service will be available through Internet. March 1 is the financial aid deadline. If you are currently receiving financial aid, an automatic renewal form will be sent to you in January from the government.

Grades

   In December, students may use the touchtone system to learn their final grades and updated GPA. When phone # and start date are available, information will be posted.

Adaptive Educational Services

   AES is located in CA OO1C, offers a Reading Service, Notetaking Service, Test Service and Interpreting Service and provides assistance with other needs. For more information call: 274-3241

Learning Center

   The Student Mentor Program, Peer Support Group, and Study Buddy Program are offered through the Learning Center located in LY. For information call: 278-0286

RHIT Student Profile
By Sotiris H. Avgoustis

   The following information was compiled on September 9, 1994 by the Information Management and Institutional Research Office at IUPUI.

Gender: Male 38, Female 56
Marital Status: Single 71, Married 23
Residency Status: Resident 93, Non-Resident 1
Enrollment Level: Full Time 46, Part Time 48
Ethnicity: African American 8, Asian Pacific
Islander 4, Hispanic 2, NonResident Alien 1, White 79.
Total Minority 14 or 15%
Average SAT Scores: Verbal 405, Math 495, Combined 900. 1994 Indiana SAT Averages:
Verbal 401, Math 453.

Remaining Schedule For The Advanced Food Service Management Monday Lunches

11/07 California Fresh
11/14 Deep in the Heart of Texas
11/21 North Atlantic Seaboard
11/28 Hoosier Holiday
12/05 New Orleans (French)
12/12 Winter Celebration.

Price is $10 + tax. For more
information and reservations call
Pat May at 274-2599