2008 Summer Internship

Background

During the fall of 1997, Dr. Ellen Harris, Assistant Director, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), USDA, convened a group of colleagues from several government agencies to discuss viable methods of supporting nutrition and dietetics programs at Historically Black Colleges and Universities (HBCUs). The group voiced support for a forum which could be held during the summer and would provide a conducive, creative atmosphere to address, enhance and strengthen the needs of the HBCU programs.

A planning workshop was held in July 1998 on the campus of Howard University to better define the purpose and structure for this new forum, the USDA Food and Nutrition Summer Institute (FNSI). The planning workshop was sponsored by the Beltsville Human Nutrition Research Center, ARS, USDA and the W.K. Kellogg Co. Faculty from 14 HBCUs along with representatives from USDA, FDA, CDC, and community organizations attended the workshop.

Subsequently, Summer Institutes were held from 1999 to 2006 in the Washington, DC metropolitan area, on two HBCU campuses, and twice in Africa. Government partners have included USDA (ARS, FNS, ERS, CSREES), DHHS (CDC, FDA), and USAID. Our government partners have contributed time, funds, and other resources to help make the USDA Food and Nutrition Summer Institute a successful program.

The only program of its kind within the US Department of Agriculture, it’s based on a model with 4 focus areas: nutrition intervention research, nutrition education and outreach, nutrition policy, and nutrition linkages to the community. Under Secretaries, Deputy Under Secretaries, a US Surgeon General, and members of Congress have met with and spoken to participants. Major objectives have been to 1) build collaborative research partnerships; 2) enhance the growth and development of a competent, diverse body of nutrition students and professionals and; 3) work with HBCU faculty and students to meet 21st century challenges by helping to strengthen their knowledge of domestic and international nutrition issues. A strong emphasis has been placed on experiential learning, incorporating theory and application with an ultimate goal of developing future nutrition researchers.

To date we are particularly proud of the program’s role in developing African American professionals based on the following outcomes:

• Identified and encouraged students to pursue PhD’s. Participating students have graduated from Purdue University and Howard University. The Purdue graduate is currently a postdoctoral fellow with a NIH T-32 grant at the Pennington Biomedical Research Center.
• A former participant and Howard University PhD graduate became a GS-13 national program leader at the USDA Cooperative State Research Education and Extension Service. Through her participation in the Summer Institute she completed her dissertation research at Howard University and after graduation obtained a GS-11 position with the CSREES National Research Initiative.
• Encouraged undergraduate students to pursue advanced degrees. Several students have entered Masters programs and obtained the MS degree. In addition, several students are completing or have completed dietetic internships.
• Exposed undergraduate students to research methodology and diverse career options in food and nutrition. Since 1999, 10 – 20 students have participated each year.