Connecting Cultures with Food

The Dietetics Program’s Individualized Supervised Practice Pathway (ISPP) interns recently met with visiting Chuo University Policy and Business Communications students for a morning of culture and noodles! The ISPP interns prepared a variety of noodle dishes representing the diverse cultures of our state, from long rice to chap chae, and in return the visiting Chuo University students taught about the history of Japanese ramen. The students and interns discussed how policy, health, food, and the environment are linked and shared their experiences at each university.