University of Tennessee Knoxville - Volunteer Yearbook (Knoxville, TN)

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A new dreame a new image No longer will the College of Home Economics be known as the building on the far edge of the campus. It has a new clean and along with her - a new image. Nancy Harries-Belck, 36, assumed her job as dean of home economics fall quarter. She replaced Dr. Lura Odland, who retired in August after 20 years of service to the college and campus community. Since Belck joined the college staff, stu- dents seemed to enjoy being greeted in the halls by the small woman with dark hair and sparkling eyes. HShe brings energy and a cer- tain warmth to any room she enters, said Sheree Cate, a junior in Child and family studies from Maryville. She has a personality and air of confidence all her own as she sits in on a class, said Mitzi Thorton, junior in food science from Memphis. Dean Belck hoped to give the college a new and different image of open communication, said Diane Morris, a graduate student in nutri- tion from Knoxville. She was not the kind of clean to stay isolated behind a desk. As part of her new role she was visible in the halls and classrooms most of the time. Morris said Dean Belck used an open com- munication policy between the students. faculty and other colleges on campus. UCom- munication can make the college a tremen- dous success, Morris said. Efficient, organized, dynamic, educated, prompt and sincere - thats how Morris described her. uShe has definitely given the college a new image, Morris said. From the first day on the job, students were already seeing improvements in the quality of the education the college can provide. Marty Glover. junior in dietetics from Bristol, said Belck thinks ahead and is eager to keep pace with the rapidly changing field of home economics. Belck hopes a degree in home economics will no longer impart an image of housewifery. HToday's home economist makes policy, not coffee? the dean said. The college offered a general home economics major so many women can provide a better family life, but as part of the new image, the college will turn out more professionals than ever before. Glover said she believed the new image Dean Belck is giving the college will attract more people to the dietetics program, es- pecially because she is trying to incorporate a higher degree of professionalism in the current dietetics curriculum. The size ratio of the student body is already changing and attracting more males. Of the 1,500 home economics majors, 10 percent are male. HA5 the professional outlets change more men, as well as women, will come into - L. Maloney A student in food science. nutrition and food systems ad- ministration, Kelly Neal works with Children at the East Ten! nessee Children's Hospitals Neal worked at the hospital on a volunteer basis two weeks during winter quarter. It is con- sidered a good experience for child development majors. the program, Belck said. Curriculums must constantly be reviewed in order to keep up with current issues, the dean said. HThe professional who comes out of our college now has more of an idea of how he or she fits into society as a whole, she explained. UGraduates from the college are being placed in university, government, industrial, com- munity and social service positions, she said. HFuture employers will now be more im- pressed with a degree from the college because of the updated specialized education graduates receive, said Susan Symes, a junior in dietetics, from Houston. Another facet of the new image is the equalization of the many departments in the college. In the past, students found the college concentrated too heavily on certain depart- ments rather than on the college as a whole. Dean Belck received her 85. in home economics from Louisiana Tech University, Ruston, La., her hometown. She received her PhD. from Michigan State. She has over 15 years experience in government research, cooperative extension work, university instruc- tion and consultation service for business and industry. -NKW Academicsi 2 7

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SHARING . . . Grad School-a long haul ls there life after undergraduate school? For the more than 6500 graduate students in over 70 different fields of study, a bachelor's degree is just the beginning. While some graduate students taught English composition to nervous freshmen in Ayres Hall, others sweated out the last few hours of study for their oral exams. Scores of others worked behind closed doors - typing ream upon ream for a dissertation or spending hours peering through a microscope con- ducting research. Vice-Chancellor for Graduate Studies L. Evans Roth said, HGraduate school is an in- dividual attempt to specialize. Therels a tremendous diversity in the types of graduate students. Some are teachers who come back for an evening class while others are full- time students, he said. Roth noted there is a trend toward part-time graduate study. Mark Hancock, a law student also in the MBA program, said graduate school is a com- pletely different world. Hlt requires a whole lot more of your time. lt makes you become more efficient, he said. Hancock said he spent much more time out of Class doing more on his own. ullm more in- tense about what I'm doing because there's more competition between students, he said. Hancock noted, ilYou can't go into the Raf- ters and spot a graduate student; they all mesh into the campus. They are as diversified as the rest of the student body. Tommy Walden, a doctoral student in radia- tion biology, said, HThere's much more interac- tion between professors and students in graduate school. There is also a different emphasis on grades. HYou are required to maintain a 8' average, Walden said. Research is a big part of the graduate ex- perience. HThe university received over $22 million last year for research from outside con- tributors such as industry and private organiza- tions, Roth said. One of the biggest research grants in the universityls history - $37 million over the next Five years - will be given to the Space Institute in Tullahoma to conduct energy research for more efhcient ways to burn coal, he said. In the past several years, the National Science Foundation ranked UT 70th in terms of the total amount of research money received from the federal government. Brenda Owenby, graduate in education, said the toughest part of graduate schbol is that it takes such a long time. In essence, it's being poor for three years and having to adjust monetarily, she said, Hltls such a long haul. For Aricia White, graduate in child and family studies, the long haul of graduate school means cutting back on extracurricular activities. Hlt's so hard to make the transition, it is recommended that you go to a different school for graduate work, White said. After the additional years of intense work are completed, all graduate students do share something in common - a brighter future in the job market. Hancock said, HYou're not guaranteed an opportunity for a great career but you expand your options. 26hAcademics -MRJ. Dressed in T-shlrt and bluejean shorts, psychology teaching assistant Bob Trestman explains how to fill out the course evaluation sheets on the last day of class Trestman taught a section of General Psychology 2500 which approximately 250 students on roll -Ll Maloni Sitting cross-Iegged on a desk, Les White lectures about the Great Gatsby to his 1031 Freshman English class. Working toward his PH.d in English, White taught six hours of English in addition to his other. studies, White said he enjoyed teaching the freshman cburses. Ult's fun! -Ll Malone

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Relaxing in his room in Melrose Hall, Cuhendran tCuel Nadaraja, a junior from Sri-Lanka, leisurely enjoys a Saturday afternoon on campus Nadaraja acquired valuable ex- perience along with college credit through his job, uBananas Foster is my specialty when I do tableside cooking for the Old Hickory Restaurant at the Opryland Hotel, Cuhendran Nadaraja, a junior co-op student in food systems administration, said. Nadaraja is one of the four students who has been part of the co-op program in food systems administration. The program prepares the students to meet the needs of the tourist, food and lodging industry of today. The co-op program has allowed the stu- dents to have pre-planned and supervised ex- perience while they complete their education. The co-op plan requires four years plus two quarters for completion, but the experience gained cannot be replaced. In 1978 he began work as a bus boy in one of the restaurants at the hotel. The restaurant had all European waiters and he was able to learn tableside cooking from them. Cherries Jubilee and Bananas Foster were his favorites to prepare. In his second summer at the hotel, Hadaraja was promoted to the front office where he registered guests. HYou would have to see the hotel to understand how hard a job this can be, Nadaraja said. After he worked at the front desk for a while, he had other jobs such as room agent and cashier. The entire hotel is computerized. As mail room coordinator, Hadaraja was responsible for seeing that all mail ended up in the right plane. iiThat can really be a job in a hotel the size of Opryland, Nadaraja said. Before Nadaraja left this past summer, he was serving as a Research Assistant for the front office, quite a step up from the bus boy. Nadaraja plans to return to the Opryland Hotel this summer and looks forward to what another summer will bring. iiThe program has been a benefit to me. I have learned a great deal and because of it I will always have a job waiting for me, he said. -NKW 28hAcademics Working in a food science laboratory, Leslie Acomb and Carl Jaundoo, graduate students in food science, take a measurement of the water activity of a sample of ground beef. Acomb said she worked in the lab 20 hours a week. -R. Wat -L, Malone Setting up a fraction collector for protein purification, Dianne Morris, a doctoral student in nutrition science, separates the enzyme property of Billirubin binding. The protein was derived from homogenized rat livers.