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

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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.

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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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