The following are examples of projects completed by CNPP interns.





During the summer of 2008, a team of 3 interns (2 from Cornell University, 1 from Tufts University) helped to develop the content for the MyPyramid for Preschoolers website. A group of preschool nutrition and development experts from around the country had provided a wealth of advice and suggestions for concepts that should be included in the new site. The interns each were assigned to one or more sections of the website. They took all of the correspondence and other reference materials that had been compiled, and also did their own research to identify appropriate content. To get a better feel for the audience, they took several field trips to a local preschool to interview the teachers and observe the students. They then conceptualized the structure and content for each MyPyramid for Preschoolers website section. They wrote the first drafts of the content for their assigned sections, and participated in several rounds of review and editing, working both with CNPP staff and with each other. In addition, the interns developed sample meal patterns and meal and snack ideas which were synthesized into a final set of 2 patterns at each of 4 calorie levels, with 3 ideas for each meal or snack in the pattern.


A Howard University intern worked during spring 2008 on MyPyramid Equivalents Data (using the National Health and Nutrition Examination Survey 2001-2002) and identified which of the 6,974 survey foods had dairy equivalents (i.e., contained milk, yogurt, and/or cheese). By accessing the survey food code description file and the recipe file, which showed specific ingredients, the intern identified dairy ingredients used in each recipe and categorized each dairy ingredient based on an already-established coding scheme. This coding scheme allowed for the identification of the type of milk, yogurt, or cheese product(s) used in the survey food, and the level of fat in the same ingredient. This project helped CNPP determine the proportion of total milk products consumed in the U.S. that is nonfat or lowfat. The work also helped determine how the reliability of the Healthy Eating Index-2005 (HEI-2005) would be improved if only nonfat and lowfat milk products are counted in the HEI-2005. In addition, the work will help CNPP create a milk composite for MyPyramid.

Other projects on which Interns have made contributions to science-based policy development, marketing, and communications include the following:


 

	●	A “Guide for authors and reviewers” for translating the messages and concepts of the Dietary Guidelines for American for consumer materials
	●	Food group modeling of nutrient profile updates and modeling “what if” scenarios by using the MyPyramid food-intake patterns
	●	Text and graphic layout plans for sections of MyPyramid for Preschoolers: using the MyPyramid Plan and growth and development
	●	Production of video podcasts and audio podcasts promoting MyPyramid.gov and strategies for healthful diets and lifestyles. Click here to see the special podcast created by and starring Summer 2008 interns, Casto (aka: PodCasto) and Ashley.
	●	Ingredient and commercially produced food matches in databases used to revise the USDA Food Plans
	●	Updates to the MyPyramid grouping system for vegetables
	●	Strategy development for working and communicating with MyPyramnid corporate partners

For more information, contact:

  Julia M. Dinkins, PhD
  Program Administration Specialist
  cnppstudentprogram@cnpp.usda.gov
  703-305-7600

Last Modified: 07/13/2009