| Hackman Visits Mexican University,
              Laying Foundation for New SPRINT Trip 
 TAKE A RENOWNED FOOD and nutrition scientist,
              writer and editor; put her in front of 500 aspiring nutrition students
              at the University of Guadalajara-Lamar in Mexico — and you’ve got
              a recipe for an energized crowd.
 
 As a part of a sabbatical in Autumn
              2003, Evette Hackman, ºù«ÍÞÊÓÆµ associate professor
              of family and consumer science, delivered two lectures at the University
              of Guadalajara. She spoke about the profession of dietetics in
              the United States and study opportunities at SPU. “The students
              were so interested in this field and especially about coming to
              SPU,” says Hackman, former contributing nutrition editor and writer
              for publications such as Shape and Cooking Light.
 
 Hackman’s sabbatical
              focused on potential educational and service opportunities for
              dietetics students in Mexico. She planned the trip to Guadalajara
              in coordination with former SPU student Gabriela Araico, now an
              instructor of dietetics at the University of Guadalajara. “I wanted
              to find a service component for our SPU program, and I thought,
              maybe Gabriela and I could collaborate on a SPRINT [Seattle Pacific
              Reachout International] trip,” says Hackman. “The idea just evolved
              from there.”
 
 As a result, Seattle Pacific dietetics students will
            be able to put their professional skills to use through a groundbreaking
            Autumn 2004 SPRINT project. While living with University of Guadalajara
            dietetics students, members of the SPRINT team will provide nutrition
            assessments for low-income families by interviewing family members,
            and weighing and measuring children. They’ll also offer nutrition
              education in Spanish. “I thought this would be a good project to
              explore the kind of nutrition experiences available internationally,” says
              Hackman. “There clearly is a need here, and it’s exciting to see
              how SPU can partner with our Mexican peers.”
 
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