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Curriculum vita

STEPHANIE BIANCO-SIMERAL



sbianco-simeral@csuchico.edu




EDUCATION


MASTER OF SCIENCE

1999 - 2002 Texas A&M University (TAMU) College Station, TX

  • Awarded December 2002

  • GPA: 3.8

  • Major: Nutrition

  • Thesis/ Research: Lipoprotein Biology and the Progression of Atherosclerosis

REGISTERED DIETITIAN

November 12, 2001 Texas A&M University (TAMU) College Station, TX

  • ID# 883391

  • Completed Dietetic Internship in July 2001

BACHELOR OF SCIENCE

1995 - 1999 University of California, Davis Davis, CA

  • Awarded June 1999

  • GPA: 3.3 (Cumulative)/ 3.7 (Nutrition and Food Science Courses)

  • Major: Dietetics




EXPERIENCE
^

ASSISTANT PROFESSOR


08/06 – current California State University, Chico Chico, CA

  • Develop Food Safety and Sanitation (NFSC 122) course that includes Retail Food Safety and Hazard Analysis Critical Control Point (HACCP) certifications with an emphasis on the prevention of microbial growth, food borne illness, and the application in industry

  • Designing a HACCP certificate program with textbook, HACCP Fundamentals, that is TENTATIVELY accredited by American National Standards Institute (ANSI)

  • Continue to redesign and implement the following courses: Introduction to Foodservice Administration (NFSC 230), Procurement and Management (NFSC 430), Foodservice Equipment and Production (NFSC 431), and Elementary Food Science (NFSC 120)

  • Developed a sustainability event in NFSC 431 called “Chico on $10 a Day” to practically apply and incorporate sustainable practices into foodservice. The event includes:

  • Supporting local farmers by buying almost everything at the Saturday Farmers’ Market

  • Walking to and from the market

  • Marketing the event through various media venues

  • Using washable bags, reusable bags, or making bags out of old clothing or material

  • Planning a menu and substituting appropriate/ seasonal ingredients as necessary

  • Learning and practicing new culinary skills

  • Recipe standardization

  • Recipe costing for Breakfast, Lunch, and Dinner

  • Creating job task analyses for future student involvement

  • Practicing food safety

  • Composting food scraps

  • Practicing ergonomics and preventing student injury

  • Incorporate practical activities and work-related skills (i.e. Microsoft Excel, PowerPoint and NutriKids software applications, nutrition marketing strategies, knowledge of JCAHO policies, HACCP training, HIPPA regulations, Human Relation policies, purchasing negotiations with suppliers, and Quality Improvement/ Assurance projects) into lectures and assignments as a means to prepare students before they enter the work force

  • Began 1st and 2nd restructure of NFSC web site to utilize CSUC web page template, College of Natural Sciences format, recent images and materials that market NFSC as a unique program for current students and as a means to recruit potential students

  • Utilize university-based resources like WebCt Vista™ and Microsoft Outlook™ for efficient communication with students and other university staff and faculty

  • Advise students with course work/ career choices and encourage potential internship and work-related positions

  • Goals and objectives include: 1) stimulating student interest in the Food Science and Foodservice Management areas of the dietetic field, 2) re-enforcing the importance of ethics in the dietetic field, 3) re-enforcing the importance of academic excellence, and 4) helping to bridge the gap between the foodservice industry and the clinical and community nutrition areas


^ ASSISTANT DIRECTOR

09/10 – current CSU, Chico Research Foundation/ CNAP Chico, CA

  • Provide program oversight and supervision of professional-level CNAP staff (i.e. Nutrition Education Specialists, Health Education Specialists) including workload analysis and performance evaluations

  • Effectively represent CNAP to the media, educators, key stakeholders, community groups, and partnering agencies

  • Ensure programmatic adherence to scope of work goals and objectives

  • Act as a liaison to local, state, and federal agencies

  • Create, revise, implement, and monitor CNAP program policies and procedures

  • Assist with grant proposal preparation, progress reporting to various funders, and program evaluation tasks

  • Monitor and evaluate the effectiveness, cultural appropriateness, economic sensitivity, and research-based relevance of health and nutrition educational materials, social marketing campaigns, and program activities

  • Supervise the implementation of school and community-based initiatives that focus on the strategies of increasing access of fruits and vegetables, physical activity, food security, and participation in federal nutrition assistance programs to directly impact policy, systems, and environmental action


^ NUTRITION EDUCATION SPECIALIST III/ INTERIM ASSISTANT DIRECTOR

05/06 – 8/10 CSU, Chico Research Foundation/ CNAP Chico, CA

  • Creating labor cost analysis of all CNAP-related activities

  • Creating administrative process to capture actual for “other costs” category in SCNAC budget

  • Developing cost comparison by vendor for materials to ensure the most cost effective purchases

  • Co-investigator for various impact evaluations required by federal funding agencies

  • Assisting Contract Specialist with mid and end-of-year reports, including the determination of partner eligibility, capturing student, school staff, and parent exposures to nutrition-related promotions and activities, and budget justifications

  • Work closely with Human Relations Department regarding job classification reorganization, new hires and employee discipline

  • Develop job task analyses and related forms as a means to implement policies and procedures and monitor employee performance for performance evaluations

  • Leading marketing research studies

  • Co-writer for external grant proposals and contributor of state and national award applications

  • Influenced and contributed to development of CNAP logo, web site and video

  • Member and contributor of multiple CNAP committees, including staffing, employee training, and sustainability committees



INSTRUCTOR


08/05 – 07/06 California State University, Chico Chico, CA

  • Redesigned and implemented the following courses: Elementary Food Science (NFSC 120), Introduction to Foodservice Administration (NFSC 230), Procurement and Management (NFSC 430), Cultural Foods (NFSC 429), and Foodservice Equipment and Production (NFSC 431)

  • Incorporated personal work experiences (i.e. nutrition marketing, knowledge of JCAHO policies, HACCP training, HIPPA regulations, Human Relation policies, purchasing negotiations with suppliers, and Quality Improvement/ Assurance projects) into lectures and assignments as a means to prepare students before they enter the work force

  • Utilized university-based resources like WebCt™ and Microsoft Outlook™ for efficient communication with students and other university staff and faculty

  • Advised students with career choices and encouraged potential internship and work-related positions

  • Goals and objectives included: 1) stimulating student interest in the Food Science and Foodservice Management areas of the dietetic field, 2) re-enforcing the importance of ethics in the dietetic field, 3) re-enforcing the importance of academic excellence, and 4) helping to bridge the gap between the foodservice industry and the clinical and community nutrition areas



^

ADJUNCT NUTRITION FACULTY


01/05 – 07/05 Los Rios Community College District Sacramento, CA

  • Prepared syllabus and course outline for general nutrition course

  • Prepared and presented nutrition-related lectures, exams and activities for 70 students

  • Provided effective communication and advising with students and faculty



^

CLINICAL NUTRITION MANAGER


01/04 – 12/04 NorthBay HealthCare/ Aramark Fairfield, CA

  • Direct supervisor over eight clinical dietitians, three food service supervisors, twelve diet aides, and entire foodservice staff

  • Completed all daily managerial tasks including recruiting, hiring, scheduling, payroll, productivity, policy-making and quality analyses, etc

  • Worked closely with Human Relations Department regarding sexual and verbal harassment incidents, employee disability issues, disciplinary actions and processes

  • Initiated nutrition screening restructure that manifested from in-depth research and a Quality Improvement (QI) study

  • Discovered the need for a new nutrition screen form and policy to prevent inappropriate consults and increase the number of appropriate consults

  • Beginning April 2004, new screening, assessment, follow-up and consult forms were generated, trials were completed, and final approvals were granted

  • During this restructure, worked directly with nursing coordinators, quality improvement staff, information systems staff, dietitians, and diet aides to ensure that the appropriate plan(s) and implementation of these forms occurred

  • Involved with marketing and value pricing of café items to help improve sales

  • Involved with Aramark’s Patient Refresh Program on three separate occasions to help increase food options and improve patient satisfaction

  • Created and implemented forms to capture # of patient meals to justify labor and food costs

  • Implemented a student volunteer program through the UC system to increase productivity, thereby decreasing overtime and stressful workloads (Between 4/04 - 11/04, there were 33 UC Davis students that went through the clinical and foodservice internship at NBMC)

  • Implemented Aramark and NBHC patient programs, such as:

  • RD productivity/ patient care reporting

  • Revised nutrition screening form and process to comply with JCAHO policies

  • Reviewed patient menu nutrient analysis to ensure compliance w/ diet orders

  • Attended regularly scheduled clinical phone conferences with other Aramark CNMs to

network/ collaborate and share pertinent patient care information

  • Created research-based education materials for NBHC departments and staff

  • Established and maintained JCAHO policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents

  • Administered all clinical nutrition office activities: processing nutrition-care orders, menu correction and communication to ensure compliance with standards and maintain an effective, efficient and responsive office



^

DIETITIAN FOR WOMEN, INFANTS & CHILDREN


04/03 – 01/04 Sacramento County WIC Sacramento, CA

  • Developed and taught nutrition education classes and materials for WIC participants

  • Taught current and research-based nutrition topics to entire WIC staff

  • In-services included information on new infant formularies, understanding carbohydrates, and the health benefits and risks of fish consumption

  • Oversaw/Led clinic front desk, classroom activity, and individual nutritional counsel

  • Provided Medical Nutrition Therapy (limited) for high risk WIC participants

  • Gained and used invaluable counseling skills for low-income and culturally diverse individuals



^

ASSISTANT NUTRITION SPECIALIST/ DIETITIAN


09/01 – 01/02 College Station Independent School District College Station, TX

  • Created nutrition education presentations and activities for elementary, middle, and high schools

  • Co-created CNS web page to display menus, catering services, and general nutrition information

  • Oversaw and assisted Food Service Staff and Management

  • Developed and presented sanitation, employee safety and orientation in-services to staff

  • Made graphics for food service promotions, activities, and production

  • Helped implement a new inventory system

  • Worked with Nutri Kids™ and Nutritionist Pro™ software systems for nutritional analysis, menu costing, and food and beverage inventory
^

DIETETIC INTERN


01/01 – 07/01 TAMU Dietetic Internship Program College Station, TX

  • Completed a web page design course, using manual command codes and web page editor

  • Fulfilled all requirements of the Commission on Dietetic Registration

  • Emphasis in internship included school foodservice administration and a unique community involvement (guest speaker for local news channel, wrote nutrition articles in local newspaper, and provided up-dated excerpts in local eating guide)



^

WEB PAGE DESIGNER


6/00 - 7/01 College of Ag. and Life Sciences, TAMU College Station, TX

  • Completed a web page design course, using manual command codes and web page editor

  • Co-created an extensive web page for Texas A&M’s Poultry Science Dept

  • Designed to help increase student recruitment

  • http://life-sciences.tamu.edu

  • Created laboratory web page for Texas A&M’s Poultry Science Dept

  • Designed to increase nutrition student recruitment

  • Created biography pages for all students and technicians within the laboratory

  • http://walzemlab.tamu.edu



^

TEACHING ASSISTANT


8/00 – 12/00 Mineral Metabolism (Grad. Course), TAMU College Station, TX

  • Prepared and delivered lectures at request of Professor

  • Attended "teaching" workshop provided by education specialists

  • Attended computer workshop on WebCT TM and implemented program for class

  • Assisted Professor with developing exams and their respective answer keys

  • Initiated a web page project for each student and provided individual instruction

  • Graded exams and discussed any discrepancies with students
^

RESEARCH ASSISTANT


8/99 – 12/00 Biochemistry/Nutrition Lab, TAMU College Station, TX

  • Researched the effect of phytochemicals on lipid oxidation

  • Performed Fatty Acid Methyl Ester methodology and analysis

  • Completed an extensive Human Study Protocol required by TAMU’s Human Research Board

  • Compiled research data with Microsoft Excel and performed statistical analysis

  • Acquired biochemistry lab skills and techniques like HPLC, GC, TLC, and Gel Electrophoresis

  • Completed all Lab Safety and Animal Handling classes
^

RESEARCH ASSISTANT


5/98 - 8/99 Biochemistry/Nutrition Lab, UC Davis Davis, CA

  • Performed Fatty Acid Methyl Ester methodology and analysis

  • Compiled research data with Microsoft Excel and performed statistical analysis

  • Acquired biochemistry lab skills and techniques like HPLC, GC, TLC, and Gel Electrophoresis



^

TEACHING ASSISTANT


9/98 - 1/99 Food Service Management, UC Davis Davis, CA

  • Instructed students on effective techniques for employee training and supervision

  • Managed student projects and grades

  • Evaluated dietetic students in hospital kitchens

  • Developed superior menu-writing skills and shared these techniques with students



^

RESTAURANT MANAGER/SERVER


5/97 - 8/99 Soga’s Restaurant Davis, CA

  • Led the implementation of new computer Food Service software (Squirrel SystemTM)

  • Assisted Executive Chef/ Owner with menu editing and writing

  • Initiated employee training and supervision during move to new location

  • Instructed over 30 employees on proper full-service dining etiquette

  • Created wine and liquor inventory spreadsheets for bartenders and assistant managers

  • Developed and implemented suggestive selling practices that increased individual sales each day



^

CAFÉ ASSISTANT MANAGER


2/96 - 4/97 Julie’s Healthy Café Davis, CA

  • Developed employee schedule and shift descriptions that improved efficiency and organization

  • Provided training and supervision for over 25 employees

  • Organized and lead employee quality assurance meetings

  • Designed and presented food safety meetings following HACCP regulations

  • Managed and recorded daily expenditures


^ GARDE MANAGER/ LINE COOK/ SPECIAL FUNCTION LEAD SERVER

1988 - 1995 Ahwahnee Hotel/ YCS, Inc Yosemite, CA

  • Worked under Executive and Sous Chefs who were trained in Europe and/or had CIA degrees

  • Developed outstanding culinary skills in pantry, bakeshop, broiler, sauté and roast work stations

  • Responsible for ordering, preparation, and expediting at each work station

  • Provided training and supervising of all new co-workers

  • Followed all HACCP guidelines/ Attended safety classes and obtained respective certifications

  • Organized, served, and supervised parties ranging from 25 - 300 people

  • Instructed co-workers on proper full-service dining etiquette

  • Developed invaluable customer service and attention to detail

  • Volunteered for Employee Recreation Dept and organized major employee events and activities


^ GRANTS – EXTERNAL

  1. USDA via Network for a Healthy California’s Local Food and Nutrition Education (LFNE). Get Cookin’.

Primary Investigators: Wolff, C, Goodwin, K and Bianco-Simeral, S

Amount: $$256,233 (over 3 years)

Applied: February 17, 2011

Status: Granted

  1. Agriculture and Food Research Initiative (AFRI). Connecting Communities and Families Through Locally Grown Cultural Foods for Childhood Obesity Prevention.

Primary Investigators: Goto, K, Wolff, C and Bianco-Simeral, S

Amount: $149,970 (over 1 year)

Applied: July 2, 2010

Status: Granted

  1. USDA - Farmers Market Promotion Program (FMPP). Families, Food, and Farms New EBT Project.

Primary Investigators: Wolff, C, Sims, G, Goto, K and Bianco-Simeral, S

Amount: $97,952

Application due: April 15, 2010
^

Status: Rejected

  1. USDA via the CA Dept of Public Health’s Network for a Healthy California. Network for a Healthy California Funding Application Packet for Continuing Local Incentive Awardees (LIA).

^

Primary Investigators: Wolff, C, Riesen, A, Bianco-Simeral, S and Coyle, J.

Amount: $7,353,047 (over three years, 2010-2013) 

Applied: April 5, 2010

Status: Granted


  1. Agricultural Research Initiative (ARI). Impact of the Harvest of the Month program utilizing Organic Vegetable Project and the identification of procedures to facilitate local farm to school procurement.

Primary Investigators: Wolff, C, Goto, K and Bianco-Simeral, S

Amount: $22,058 (over 1 year)

Application due: October 23, 2009

Status: Granted


  1. USDA via the CA Dept of Public Health’s Network for a Healthy California, AMENDMENT. Network for a Healthy California Funding Application Packet for Continuing Local Incentive Awardees (LIA).

^

Primary Investigators: Wolff, C, Guinotte, C, Bianco-Simeral, S and Coyle, J.


Amount: ~$600,000

Applied: December 2008

Status: Granted

  1. Sierra Health Foundation. LEAP (Lifelong Eating and Activity Patterns) for Health.

Primary Investigators: Wolff C, Goodwin, K, and Bianco-Simeral, S.

Amount: $71,377 (over 1 year)

Applied: August 2008

Status: Rejected

  1. Cooperative State Research, Education, and Extension Service (CSREES). Local Harvest – Sierra Cascade Food Network (Community Food Project).

Primary Investigators: Wolff C, Sims G, and Bianco-Simeral S.

Amount: $265, 079 (over 3 years)

Applied: July 2008

Status: Rejected

  1. National Institutes of Health. Blood Pressure, Body Mass Index, and After School Programs.

Primary Investigators: Wolff C and Bianco-Simeral S.

Amount: $251,089 (over 2 years)

Applied: February 2008

Status: Rejected
  1. USDA via the CA Dept of Public Health’s Network for a Healthy California. Network for a Healthy California Funding Application Packet for Continuing Local Incentive Awardees (LIA).

^

Primary Investigators: Wolff, C, Guinotte, C, Bianco Simeral, S and Coyle, J.

Amount: $6.1 million (over three years, 2007-2010) 

Applied: February 2008

Status: Granted 


  1. General Mills Foundation. Champions for Healthy Kids Grant, $10,000.

Primary Investigators: Wolff, C., Guinotte, C. and Bianco-Simeral, S.

Amount: $10,000 (over 1 year)

Applied: February 2007

Status: Rejected


^ GRANTS – INTERNAL

  1. CSUC Research Foundation Faculty Development Grant. Product development project and community outreach utilizing local produce. Primary Investigator: Bianco-Simeral, S

Amount: $5,000

Applied: March 10, 2009

Status: Rejected

  1. Center for Excellence in Learning and Teaching (CELT) Instructional Grant. Students Assisting Local Farmers to Market and Sell Their Products. Primary Investigator: Bianco-Simeral, S

Amount: $5,000

Applied: March 3, 2009

Status: Granted

  1. CSUC Resources for Environmental Sustainable Development Award.

Primary Investigator: Bianco-Simeral, S

Amount: $1,000

Applied: January 2007

Status: Granted

  1. CSUC Research Foundation Summer Scholar Explorers Award. Primary Investigator: Bianco-Simeral, S

Amount: 1 month summer salary (~$5,000)

Applied: October 2006

Status: Rejected


PUBLICATIONS

Peer Reviewed Books

  1. Bianco-Simeral, S and Doyle, P. HACCP Fundamentals (with scantron), First Edition. Kendall Hunt Publishing Company. 2010. 262 pgs.

  2. Bianco-Simeral, S and Doyle, P. HACCP Fundamentals, Preliminary Edition. Kendall Hunt Publishing Company. 2010. 150 pgs.


Full Articles “Published”

  1. Fiori K, Wolff C, Goto K, Frigaard M, Chan K, Bianco-Simeral S. Discrepancies among Student School Lunch Preferences, Menu Options, and Consumption Patterns in a Low-income Northern California High School. California Journal of Health Promotion. In Press.

  2. Goto, K. and Bianco-Simeral, S. Campus Community Involvement in an Experimental Food Research Project Increases Students’ Motivation and Improves Perceived learning Outcomes. Journal of Food Science Education, 8 (2): 39-44, 2009.

  3. Lone, T., Pence, D., Levi, A., Chan, K., and Bianco-Simeral, S. Marketing Healthy Food to the Least Interested Consumers. Journal of Foodservice, 20: 90-99, 2009.


Research Briefs “Published”

  1. Goto K, Bianco-Simeral, S. Acceptance of a Healthier Substitute for Regular Pepperoni Pizza among Campus Consumers Californian Journal of Health Promotion. In Press

  2. Wood L, Wolff C, Bianco-Simeral S, Goto K. Impact of a Kindergarten through Eighth-Grade Nutrition Education Program on Student, Teacher, and Schoolwide Practices. Journal of Nutrition Education and Behavior, 43:S145-S147, 2011.

  3. Voorhees J, Goto K, Bianco-Simeral S, Wolff C. Impact of the Harvest of the Month Program on Low-income Hmong and White Middle School Students. Journal of Nutrition Education and Behavior, 43:S152-S154, 2011.


Research Briefs “Under Review”

  1. Voorhees, J, Wolff, C, Bianco-Simeral, S, and Goto, K. Impact of the Harvest of the Month Program on Low-income Hmong and White Middle School Students. Research GEM, Journal of Nutrition Education Behavior. Submitted 10/10.

  2. Boek S, Bianco-Simeral S, Chan K, Eastman A, and Goto K. College students accept a healthier pepperoni pizza as affected by the amounts of cheese and type of pepperoni. JADA. Submitted 10/10.


Abstracts “Published”

  1. Trivedi P, Wolff C, Bianco-Simeral, S and Goto, K. Promoting fruit and vegetable attitudes among low-income hispanic and white elementary school students. Journal of Nutrition Education and Behavior. In press.

  2. Goto K. Phillips J, Bianco-Simeral S Consumer perceptions of locally grown ethnic food products at farmers’ markets. Journal of Nutrition Education and Behavior 42(4S) S88, Jul/Aug 2010.

  3. Goto K, Welden V and Bianco-Simeral S. Sensory Evaluation of Locally Grown Walnuts among Consumers and Trained Panelists. Society for Nutrition Education Annual Meeting. New Orleans. Journal of Nutrition Education and Behavior 41(4S) S43, 2009.

  4. Rohall SE, Ballintine J, Vowels J, Wexler L, Bianco-Simeral S, Goto K. WHO’S YOUR PATTY: Sensory evaluation of Burger patties made with different types of meat. American Dietetic Association Annual Meeting. Denver. Journal of the American Dietetic Association. 109(9):A68, 2009.

  5. Gates M, Antosik, M, Finn B, Bianco-Simeral S, Goto K. Making A Satisfying, Healthier Pepperoni Pizza Using Reduced-Fat Products. American Dietetic Association Annual Meeting. Denver. Journal of the American Dietetic Association. 109(9):A70, 2009.

  6. Bianco-Simeral S, Schneider J, Clifford D, Green E, Goto K. Incorporating a sustainability catering event into a traditional foodservice management course improves dietetic student attitudes and preparation for core competencies. American Dietetic Association Annual Meeting. Denver. Journal of the American Dietetic Association. 109(9):A79, 2009.

  7. Goto K, Bianco-Simeral S. (2008) The effects of involving the campus community in an experimental food research project on students’ learning outcomes. IFT conference. June 2008. New Orleans. http://members.ift.org/IFT/Research/TechnicalAbstracts

  8. Bianco-Simeral S, Goto K, Gascoyne J, Hitch S and Smith S (2008) Consumer acceptance of pepperoni pizza as affected by the amounts of cheese and crust. IFT conference. June 2008. New Orleans. http://members.ift.org/IFT/Research/TechnicalAbstracts/


EVENTS

  1. Chico on $10 a Day Sustainability Event/ Alumni Event (4th annual). Bianco-Simeral S. May 5, 2010.

  2. Chico on $10 a Day Sustainability Event (3rd annual). CSU, Chico. Bianco-Simeral S. May 9, 2009.

  3. Chico on $10 a Day Sustainability Event (2nd annual). CSU, Chico. Bianco-Simeral S. December 6, 2008.

  4. Chico on $10 a Day Sustainability Event. CSU, Chico. Bianco-Simeral S. April 28, 2007.


^ SPEAKING ENGAGEMENTS

  1. University of Minnesota Public Health Institute’s Summer Session, 2011. Bianco-Simeral S. HACCP Fundamentals. 1 unit course (15 hours of instruction). May 31, 2011 – June 3, 2011.

  2. American Dietetic Association’s (ADA) Food & Nutrition Conference & Expo.

Bianco-Simeral S, Schneider J, Clifford D, Green E, Goto K. Incorporating a sustainability catering event into a traditional foodservice management course improves dietetic student attitudes and preparation for core competencies. American Dietetic Association Annual Meeting. Denver, CO. October 20, 2009.

  1. 7th Annual Chico Organic Farming and Food Conference. Lead organizer for 3 sessions.

Bianco-Simeral, S and Goto, K. Marketing Local Agricultural Products: Farmer and University Collaboration. CSU, Chico, Chico, CA. November 4, 2009.

  1. IFT conference. Goto K, Bianco-Simeral S. The effects of involving the campus community in an experimental food research project on students’ learning outcomes. New Orleans. June 2008.

  2. This Way to Sustainability: CSU, Chico’s 5th Annual Sustainability Conference.

Bianco-Simeral, S, MacTavish, N and Eastman, A. Preparing Meals from the Farmers' Market: A Cooking Demonstration in the Nutrition Lab. CSU, Chico, Chico, CA. November 7, 2009.

  1. This Way to Sustainability: CSU, Chico’s 4th Annual Sustainability Conference.

Bianco-Simeral, S and Schneider, J. Safe and tasty baby food: From mom and your local farmer to your baby's tummy. CSU, Chico, Chico, CA. November 2, 2008.

  1. This Way to Sustainability: CSU, Chico’s 3rd Annual Sustainability Conference.

Bianco-Simeral, S, Sims G, Goodwin K, Lone T. Six Degrees of Separation: The Sustainable Link Between You and Chris Weaver. CSU, Chico, Chico, CA. November 3, 2007.

  1. Center for Nutrition and Activity Promotion (CNAP) In-service Training. Bianco-Simeral, S. Childhood Obesity: Let the Battle Begin. CSUC, Chico, CA. August 27, 2007.

  2. 2007 Sierra View Training Consortium Cook’s Training. Bianco-Simeral, S. Ergonomics in the Workplace, Do You Know What Lurks in Your Kitchen and How to Handle a Food Safety Crisis, Rolling Hills Convention Center, Corning, CA. March 16, 2007.

  3. This Way to Sustainability: CSU, Chico’s 2nd Annual Sustainability Conference.

Bianco-Simeral, S. Using Consumer Trends to Sell Your Agricultural Products. CSU, Chico, Chico, CA. November 2, 2006.

  1. Lundberg Family Farms Sales Conference. Bianco-Simeral, S. Nutrition Trends of the US Consumer. Feather Falls Casino Conference Room, Oroville, CA. September 12, 2006.

  2. Museum without Walls Lecture Series: Living in a Dangerous World. Bianco-Simeral, S. Do You Know What Lurks in Your Kitchen? CARD center, Chico, CA. April 19, 2006


^ PEER REVIEWED CONFERENCE POSTER PRESENTATIONS

  1. Waite A, Wolff C, Goto K, Frigaard M, Bianco-Simeral S. Impact of harvest of the month program on school cafeteria lunch selection among k-6 students. California Dietetic Association Annual conference, Riverside, CA, Apr 2011.

  2. Cheung B, Wolff C, Bianco-Simeral S, Goto K, Frigaard M. Fruit and Vegetable Program Supports Nutrition Related Changes for Students and Teachers. California Dietetic Association Annual conference, Riverside, CA, Apr 2011.

  3. Ramsey E, Goto K, Bianco-Simeral S, Wolff C. Challenges and opportunities in promoting locally grown food products among economically diverse consumers in rural northern California. California Dietetic Association Annual conference, Riverside, CA, Apr 2011.

  4. Betty B, Bianco-Simeral S, Frigaard M, Goto K, Wolff C. Harvesting Health with the Harvest of the Month Program Poster presented at the California Dietetic Association conference. April 2010, Oakland.

  5. Vernoga M, Bianco-Simeral S, Frigaard M, Goto K, Wolff C. Impact of Harvest of the Month on Low-Income Hispanic and White Students. Poster presented at the California Dietetic Association conference. April 2010, Oakland.

  6. Boek S, Bianco-Simeral S, Chan K, Eastman A, and Goto K. Consumer acceptance of pepperoni pizza among college students. Poster presented at the California Dietetic Association conference. April 2010, Oakland.

  7. Boek S, Bianco-Simeral S, Chan K, Eastman A, and Goto K. Attitudes and Perceptions of University Dining Services, Especially Pepperoni. Poster presented at the California Dietetic Association conference. April 2010, Oakland.

  8. Eastman A, Chan K, Goto K, Boek S, Bianco-Simeral S. Consumer Acceptance of Campus Food as Affected by Changes in Recipe Composition and Marketing Strategies. Poster presented at the California Dietetic Association conference. April 2010, Oakland.

  9. Fiori K, Goto K, Wolff C, Frigaard, M and Bianco-Simeral S. No fruits and vegetables served with 40% of high school meal selections. Network for a Healthy California 12th Annual Conference, 2010.

  10. Betty B, Bianco-Simeral S, Frigaard M, Goto K, Wolff C. (2010) Harvesting Health with the Harvest of the Month Program Poster presented at the Network for a Healthy California Annual Conference, 2010.

  11. Vernoga M, Bianco-Simeral S, Frigaard M, Goto K, Wolff C. (2010) Impact of Harvest of the Month on Low-Income Hispanic and White Students. Poster presented at the Network for a Healthy California Annual Conference, 2010.

  12. Phillips J, Bianco-Simeral S, Goto K. (2010) Consumer perceptions of locally grown ethnic food products at farmers’ markets. Presented at the CSUC College of Natural Sciences Poster Competition. May 2010.

  13. Rivera K, Kent D, Bianco-Simeral S, and Goto K. (2010) College consumer acceptance and perceptions of local and seasonal foods in northern California. Presented at the CSUC College of Natural Sciences Poster Competition. May 2010.

  14. Heier, A, Wolff, C, Goto, K, and Bianco-Simeral, S. The Effects of School Cafeteria Social Marketing on Fruit and Vegetable Consumption Patterns in Low-income High Schools. California Dietetic Association Annual Meeting Proceedings, Riverside, CA, April, 2009.

  15. Fiori, K, Bianco-Simeral, S, and Goto, K. Sensory Evaluation of Olive Oil among Consumers and Semi-trained Panelists: Implications for Nutrition Education. California Dietetic Association Annual Meeting Proceedings, Riverside, CA, April, 2009.

  16. Wood, L, Wolff, C, Bianco-Simeral, S, and Goto, K. Impact of a K-8 Nutrition Education Program on Student, Teacher, and School-wide Practices. California Dietetic Association Annual Meeting Proceedings, Riverside, CA, April, 2009.

  17. McCarthy, E, Wolff, C, Bianco-Simeral, S, and Goto, K. Promoting Fruit and Vegetable Attitudes among Low-income Hispanic and White Middle School Students. California Dietetic Association Annual Meeting Proceedings, Riverside, CA, April, 2009.

  18. Choup, C, Wolff, C, Goto, K, and Bianco-Simeral, S. The Harvest of the Month Program Positively Impacts Fruit and Vegetable Preferences, Attitudes, and Consumption for Low-income Hmong Middle School Students. California Dietetic Association Annual Meeting Proceedings, Riverside, CA, April, 2009.

  19. Voorhees, J, Wolff, C, Bianco-Simeral, S, and Goto, K. Impact of the Harvest of the Month Program on Low-income Hmong and White Middle School Students. California Dietetic Association Annual Meeting Proceedings, Los Angeles, CA, 2008.

  20. Cahill A, Wolff C, Bianco-Simeral S. Family Based Nutrition Education as a Component of a University-Community Partnership. California Dietetic Association Annual Meeting Proceedings, Los Angeles, CA, 2008.

  21. Ware K, Wolff C, Levi, A, Bianco-Simeral S. Examining Food Beliefs and Preferences as a Means for promoting Healthy Food Choices on High School Campuses. CA Dietetic Association Annual Meeting Proceedings, Los Angeles, CA, 2008.

  22. Bianco-Simeral S, Figlia S, Goto K. Consumer Acceptance of Pepperoni Pizza as Affected by the Type of Meat and the Amounts of Cheese and Crust. California Dietetic Association Annual Meeting Proceedings, L.A., CA 2008.

  23. Bianco-Simeral S, Goto K. Consumer Acceptance of Pepperoni Pizza as Affected by the Amounts of Cheese and Crust. Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, 2008.

  24. Goto K, Bianco-Simeral S. The effects of involving the campus community in an experimental food research project on students’ learning outcomes. Institute of Food Technologists (IFT) Annual Meeting, N.O., LA, 2008


North State ServSafe™ Outreach

  1. September 2010 (Chico Unified School District and Thermalito Union

  2. June 2010 (Community Action Agency of Butte County, Inc.)

  3. May 2010 (Community Action Agency of Butte County, Inc.)

  4. May 2009 (Associated Students’ foodservice staff, Child Development Lab foodservice staff, various pre-school staff, Butte College foodservice staff, Northern Valley Indian Health staff, and Four Winds school foodservice staff)

  5. February 19, 2009 (Community Action Agency of Butte County, Inc., Associated Students’ Child Development Lab, Area 4 Agency on Aging, Glenn County Senior Nutrition Program, local restaurant foodservice management and staff)

  6. May 2008 (Associated Students’ foodservice staff, Child Development Lab foodservice staff, various pre-school staff, Butte College foodservice staff, Northern Valley Indian Health staff, and Four Winds school foodservice staff)

  7. August 2007 (Corning Unified School District foodservice staff)

  8. May 2007 (Associated Students’ foodservice staff, Child Development Lab foodservice staff, various pre-school staff, Northern Valley Indian Health staff, and Four Winds school foodservice staff)

  9. May 2006 (Associated Students’ foodservice staff, Child Development Lab foodservice staff, various pre-school staff, Northern Valley Indian Health staff, and Four Winds school foodservice staff)


^ CURRENT COMMITTEES

2009 – current CNS Academic Policies and Status Committee

2008 – 2010 CSUC Sustainability Conference Planning Team Committee

2007 – current California Dietetic Association Foundation (CDAF) Scholarship Committee

2007 – 2009 California Dietetic Association Foundation (CDAF) Tellar Committee

2007 – 2009 CSUC Grievance Committee

2006 – 2008 CNAP Sustainability Committee

2006 – current NFSC Academic Funding and Development Committee (Chair)

2006 – current CNAP Staffing Committee (Chair)

2005 – current CNAP Training Committee (Lead)

2005 – current CNAP Impact Evaluation Committee


^ CONSULTANCY/ SPECIALIZATION/ CERTIFICATION

2008 – current Nutritionist for Community Action Agency of Butte County, Inc.

  • Quarterly consultation of 6-week menu cycle

  • Quarterly foodservice staff in-services

  • Quarterly review of satellite kitchens

  • Provide alternative recipes

  • Nutrient analysis to ensure Title 22 compliance for elderly population

2007 Certification in Child and Adolescent Weight Management

2007 – 2009 Nutritionist for Glenn County Adult Nutrition Program

  • Quarterly Consultation of 6-week menu cycle

  • Provide alternative recipes

  • Nutrient analysis to ensure Title 22 compliance for elderly population

  1. – current Certified ServSafe™ Instructor, National Restaurant Association

2005 – current HACCP Instructor, Train the Trainer, Approved by International HACCP Alliance Coordinator (UC Davis)

    • Time allocated: average of 16 hrs/ year



PROFESSIONAL MEMBERSHIPS

2006 – current Institute of Food Technologists (IFT)

2005 – current International HACCP Alliance

1997 – current California Dietetic Association (CDA)

1997 – current American Dietetic Association (ADA)


324 W. 4th Avenue  CHICO, CA 95926  (530) 345-8887  sbianco-simeral@csuchico.edu