Showing posts with label fatemeh malekian. Show all posts
Showing posts with label fatemeh malekian. Show all posts

Friday, September 4

Malekian receives Polaris Award

Southern University Ag Center researcher Fatemeh Malekian received the Polaris Award from The Greater Baton Rouge Pan-Hellenic Council, Inc. during its seventh annual banquet.   Named for the North Star, the award highlights volunteers who have favorably affected diversity and unity in the Baton Rouge area.  Malekian was recognized for her research and work with  health and nutrition, community outreach, childhood obesity, and food safety. The Greater Baton Rouge Pan-Hellenic Council is a non-profit service organization composed of representatives from eight of the nine Greek-letter organizations. 

Monday, May 11

Hand hygiene critical for healthy living


Proper hand washing has proven to be the most effective way to protect yourself against viruses, staph infections, colds, and even food contamination, but many people still don't wash their hands or don't wash them properly. Improving hand hygiene can stop the spread of germs and illnesses. Ag Center researcher Fatemeh Malekian, Ph.D., shares six steps for proper hand washing to keep you healthy. Read steps and see photos for proper hand washing at http://www.suagcenter.com/Frontpage%20News/HandHygiene.html



Sunday, April 26

Goat field day opens doors for production, consumptions options

Goat producers from across the state exchanged ideas and learned new strategies Saturday at the Southern University Ag Center's annual goat field day. Ag Center research associate and retired USDA meat specialist Curtis Chisley (pictured) surveyed participants' opinion of goat sausage. Chisley and Albert Howard, meat manager, made four samples of goat sausage from 100% goat meat to a 50%-50% goat meat and pork combination. Fatemeh Malekian, Ag Center food scientist, analyzed the nutritional value of the variations and provided the findings to the producers. The group most preferred the 100% goat sausage and a sausage with goat and pork. "This shows promise for goat producers," said Chisley. "There is a market for goat products in the state." For complete coverage, see Advocate article SU hosts Goat Day <http://www.2theadvocate.com/news/43733417.html> .