Fresno State senior dietetic students continued their Bulldogs in the Kitchen partnership this spring, which featured hands-on cooking and nutrition education sessions for student-athletes and athletic department staff.
Participants learned how proper nutrition supports both athletic performance and everyday life, and included members of the Fresno State women’s golf, football, soccer, volleyball, and track and field teams.
Athletic trainers, coaches, a sports dietitian and an athletic department dietetic intern also attended sessions.
The program’s 65 participants learned to prepare a variety of practical meals, which included BBQ chicken and tofu, coleslaw, guacamole, vegan and traditional deviled eggs and “Woofles” — a signature, high-performance waffle developed specifically for student-athletes, complete with customizable toppings.
Sessions in a campus kitchen lab also included information about meal timing, fueling strategies to support performance, food safety and problem-solving skills.
The program is led by Dr. Lisa Herzig, Food Science and Nutrition Department associate professor and interim chair. Started in 2011, the senior dietetic capstone project provides hands-on experience to teach practical skills and knowledge in nutrition education, program development and leadership.
