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College of Agriculture, Forestry, and Life Sciences

Margaret D. Condrasky Associate Professor Department of Food, Nutrition, and Packaging Sciences Employment date: August 1, 2002 Promotion to Associate Professor: 2008 Earned Degrees: Doctorate, Clemson University, 1993, Vocational and Technical Education MS, Indiana University of Pennsylvania, 1983, Food and Nutrition BS, Pennsylvania State University, 1977, Medical Dietetics Other Relevant Employment: Greenville County School District/ Foothills Career Center, 1999- 2001, Culinary Arts Greenville Technical College, 1997-99, Distance Learning Department Greenville Technical College, 1996-97, General Business Cluster Department Head Greenville Technical College, 1986-96, Hospitality Education Department Head Frick Medical Center, PA, 1979-1986, Clinical Nutrition Director Westmoreland County Community College, PA, 1979-1986, Business College Adjunct Description of Current Duties: Teaching in the Food Technology and Nutrition Dietetics concentration, FDSC 2500 administration, Outreach and Research. Distribution of Effort for Past Five (5) years. 50% Teaching; 45% Outreach/Research; and 5% Service

XI. Teaching Activities:

A. Courses taught, dates taught, and enrollment Responsible for three major courses, FDSC 4100/6100 (Product Development) each spring semester (2008 - 2015), FDSC 3070 (Restaurant Management) each fall semester (2008-2015) and NUTR 2030 (Principles of Human Nutrition) each summer as an on-line summer course. Average class size in the 4100/6100 course was 18 undergraduates and graduate students; in the FDSC 3070 course 30 students and the on-line NUTR 2030 course average class size was 24 students. Two to three sections of Creative Inquiry (culinary nutrition section and Product Development teams at the sophomore level were included each semester for the past 7 years. In collaboration with Drs. Barron and Fraser a study abroad food science course was offered in Pamplona, Spain three years ago. Every other year the NUTR 8070 Current Issues in Culinary Nutrition Sciences is part of my teaching assignment with an average of 9 graduate students participating. Product Development is a lecture and lab course in which I team teach with Dr. Coffee

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and collaborate with Dr. Hurley PKGSC 3200 class or his PKGSC 4990 Creative Inquiry team. Initiating this cross disciplinary activity with Dr. Hurley provides students with a real work team experience. Within the past five years we have mentored seven winning teams with the DuPont-Danisco Knowledge Award National Competition. This includes two first, two second and two third place teams with a total of $39,000 cash awards and all-expense paid trips to the Prepared Foods annual ‘New Products Conference’ for the team leaders and faculty mentor each of these years.

B. Course design and development

During the 2011 year I developed and offered a new graduate course NUTR 8070 Current Issues in Culinary Nutrition Science. Subsequently this course has been taught in 2013 and 2015 with an average of 8 students. This course has been incorporated into the non-thesis Food, Nutrition, and Culinary Sciences curriculum and is available for all graduate students on a regular schedule.

C. Advising

The four areas of scholarship with graduate students include: Healthy Food Choices two graduates Pediatric Culinary Nutrition for Lifelong Health two graduates Culinary Science- Culinology® six graduates

Adult Culinary Nutrition five graduates

D. Master advisees and graduates Shannon Monnier began MS program fall semester 2015. Breanne Halteman, anticipate December 2015 graduation thesis, “Applied Interdisciplinary Product Development with herbs & spices lessons added and an online delivery to a University of Georgia team”. Chad Carter, (co-advisor with Dr. J. Northcutt) graduation May 2015 thesis, “Chemical and Functional Properties of Brosimum Alicastrum Seed Powder (Maya Nut, Ramon Nut)”. Dorothy Adair Kerrison, graduation December 2014 thesis, “Pilot Study of a Budget-Tailored Culinary Nutrition Education Program for Undergraduate Food Science Students”. Alexa Weeks, graduation August 2014 thesis, “Food, Nutrition, and Packaging Undergraduate Research, Experiential Learning and Product Development Focusing on Childhood Nutrition”.

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Elizabeth Dixon, graduation May 2012 thesis, “Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp”. Jonathan Unsworth, graduation May 2012 thesis, “Nutrition Knowledge among Clemson University Freshman”. Amal Habadi, graduation December 2011 thesis, “Food Waste Management System in a Southeastern Hospital”. Emelia Saad, graduation August 2010 thesis, “A preliminary study: Synthesis of opinions from the food manufacturing industry, academia representatives and undergraduate students reviewed to highlight the skills, knowledge and attitudes applied to the product development process”. Julia Glass, graduation August 2009 thesis, “Consumer Preferences: The Role of Food Emotions in Food Choice”. Andrew Warmin, graduation May 2009 thesis, “Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students”. Patricia Michaud, graduation December 2007 thesis, “Development and Evaluation of Instruments to Measure the Effectiveness of a Culinary Nutrition Education Program”. Jennifer Kamps, graduation August 2006 thesis, “Effects of a Nutrition and Culinary Intervention on Nutrition Awareness, fruit and vegetable consumption and cooking practices of parents in the upstate of South Carolina”. David Howell, gradation December 2005 thesis, “Determination of Attributes of Shrimp through Sensory Analysis”.

E. Doctoral graduates Nisreen Mohamad Abdulsalam, graduation May 2015 dissertation, “Application of Andragogical Approach and Experiential Learning for Teaching Culinary Nutrition to Culinary Arts Students”. Greyce Luci Bernardo, Nutrition Intern 2015-16 PhD student in Nutrition- Nutrition in Foodservice Research Centre Federal University of Santa Catarina, Florianopolis-SC-Brazil

F. Graduate Committees Meagan Miller, non-thesis candidate committee anticipated graduation May 2016 Annie Anderson, graduated December 2014 Lucie Maguire, graduated August 2011 Anita R. Nunnelley, graduated December 2011

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Ashley Spokowski, graduated 2011 Meagan Sargent. Graduated 2010 Doctoral Marta Eugenia Gamboa-Acuna, graduated August 2010 Doctoral B. Wall-Bassett, graduated December 2007 Abel Caballero, graduated August 2006 Erica Reinhardt, graduated August 2006 Doctoral A. Coffee, graduated May 2005 XII. Sponsored Research Projects Total grant/contract received 2008-2015: $771,072 Funding by four research scholarship outreach areas: Healthy Food Choices- $310,825 Pediatric Culinary Nutrition for Lifelong Health- $79,441 Culinary Science- Culinology®- $195,356 Adult Culinary Nutrition- $185,450

A. Funded Projects:

US DHHS Centers for Disease Control & Prevention for Faith, Activity, and Nutrition: Dissemination in Underserved Communities five year (2015- 2019) funding with the University of South Carolina Center for Health Disparities. $9,647 PI annually. CI funding each semester 2-3 sections 2005 to 2017 of CI is managed. Funding has been $2000 per semester per section. October 10, 2014-August 31, 2015 Association of Public & Land-grant Universities, Application for academic Programs Section Innovation Teaching Award, with match from Clemson University, CAFLS. Total award: $2000 to M. Condrasky and $2000 to collaborator F. Kong at University of Georgia Athens for Healthy Product Development team with online resource materials from USDA HEC project, PI. July 1, 2013-December 15, 2013 Cooking with Chef Training for Central New Mexico Community College, Culinary Arts faculty, sponsored by Central New Mexico Community College. $5590. PI. January 1, 2013-June 30, 2013 American Culinary Federation, Applied Research-Service Collaboration with American Culinary Federation Chef and Child Foundation, $5,000. PI. 2013 CAFLS Innovative Curriculum funding for Immersion of Majors in Product Development for Healthy Children Items, $13,400. PI.

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September 1, 2012-August 31, 2015 US Department of Agriculture-NIFA, Bundling of Culinology, Nutrition and Packaging in Undergraduate Applied Niche Research, $142,506. PI with Co-I Duncan Darby. July 10, 2012-June 30, 2013 Eat Smart Move More SC, Cooking with a Chef Training Colleton County School Food Services, $3,477. PI. January 1, 2009-December 31, 2012 American Culinary Federation, Applied Research-service Collaboration with American Culinary Federation Chef and Child Foundation, $125,000. PI. July 1, 2009-June 30, 2010 SC Research Authority, Troop Readiness Improvement Project (TRIM), $39,991, Co-I with Dr. Ellen Granberg, Sociology, Clemson University. 2009 additional funding from SC School Nutrition Association, Cooking with a Chef at SIFT, $5040. PI. 2009 summer schedule, Cooking with a chef training for school food service professionals, SIFT, Department of Education, $18,615. PI. July 1, 2007-June 30, 2009 Food Science/Human Nutrition Research-SRR Account; Sponsored by Various Private Sponsors (245), $5000. Culinary Nutrition trials in Upstate SC head start centers. PI. 2008 Culinary Nutrition Outreach Support, BI-LO, LLC. $16,000. PI. November 20, 2007-June 29, 2008 SC Department of Health and Environmental Control, Cooking with a chef Collaborative, $11,600. PI with DHEC, SC. July 10, 2006-March 31, 2013 University of SC, A Partnership to Promote Physical Activity and Healthy Eating in AME Churches, PI in collaboration with USC Arnold School of Public Health. $212,532 2006-2007 Small Grant received as single payment, Small grant gift from the Greenville Hospital System in support of “Cooking with a Chef" nutrition education and community outreach program, $5,000. PI. September 2006-June 2007 Cooking with a Chef as a parental component in obesity prevention and control, Sponsored by DHEC through SC Public Health Association, Inc. $24,281. PI. March 2007-July 2007 What’s Cooking- the Fruit and Vegetable Showcase Produce Intervention Study for State More Matters Launch with DHEC, supported by BI-LO, LLC, and $3000. PI.

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May 2007-June 2007 Building and Sustaining Local Resources to Support Body and Soul. Sponsored by the University of South Carolina Cancer Disparities Community Network, CO-I with Dr. Cheryl Dye, $19,992. September 29, 2006-September 30, 2007 SC Public Health Association, Cooking with a Chef as a Parental Component in Obesity Prevention and Control, $24, 281. PI with DHEC, SC. December 2005-May 2006 Evaluation of a Culinary Nutrition Education Supermarket Intervention to Increase Fruit and Vegetable Consumption among Low-Income Individuals/ Households in the South. Cooking with a Chef Complement Grant award. Sponsor URGC. $3500. PI. April 1, 2005-June 30, 2005 SC Research Authority, Cooking with a Chef, $8,445. PI in collaboration with DHEC, SC. 2006 Sponsored by BI-LO, Inc. as a supermarket point of sales nutrition culinary intervention project, $4,000 in-kind contributions. PI. 2005 Food Security and Nutrition among Low-Income Women in the Rural South. Collaboration with the Institute on Family and Neighborhood Life, Financial support acknowledged from the South Carolina Agricultural Experiment Station at Clemson University and of USDA through the Southern Rural Development Center. In kind. Co-I with Dr. Janet Marsh, Clemson University.

2005 DHEC through SCRA, Principal Investigator for grant research study period summer. $7,812. PI.

2004-2005 BI-LO, LLC, for culinary nutrition outreach and research support with graduate students ($500 monthly support), Fund balance $12,000. PI. September 1, 2004-May 31, 2005 SEED Grant University of SC through SC Research Authority, Changing the Home Environment: Effects of a Nutrition and Media Literacy Project, $20,000. Co-I. 2003 Using Interdisciplinary Student Teams to Provide Nutrition and Exercise to Elderly South Carolinians, Co-I. Collaborative Innovative Grant, Clemson University, for Nursing Department and Human Nutrition students to provide nutrition lessons at Senior Solutions congregate noon feeding sites, Innovation Fund, Clemson University, 2003. Award $13,200. Co-I with Drs. Kunkel, Timms, McGuire, Clemson University.

November 2003-August 2005 Developing the Shrimp-Tourism Relationship through a Combination of Culinary Research, Chef Training, and Tourist Education Project SC Fishery Assistance, $41,000. Collaborators: McGregor, J., Norman, W., Jodice, L.

B. Projects pending to date

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Pending, $149,118.00, Role: Principal Investigator, Category: Federal Bundling of careers enhanced with culinary nutrition and leadership module; Sponsored by Department of Agriculture from September 1, 2015 to August 31, 2018

C. Projects not funded (2008 to 2015): $1,145,501.00, Role: Principal Investigator, Category: State

Antecedents to Excessive Weight Gain in Children and Youth; Sponsored by University of South Carolina from January 1, 2015 to December 31, 2019

$20,000.00, Role: Principal Investigator, Category: (247) Foundations/Societies

Parental Approach for Culinary Nutrition and Physical Activity; Sponsored by Greenville Health System (GHS) from September 1, 2015 to August 31, 2016

$1,145,501.00, Role: Principal Investigator, Category: State USDA AFRI

Antecedents to Excessive Weight Gain in Children and Youth; Sponsored by University of South Carolina from January 1, 2015 to December 31, 2019

$94,999.00, Role: Principal Investigator, Category: Federal USDA HEC

Building Foundational Food Knowledge and Skills through an Introductory Culinary Nutrition Foods Course; Sponsored by Department of Agriculture from September 15, 2014 to August 14, 2017

$2,339,379.00, Role: Principal Investigator, Category: Federal

PRO-ACT PRE-TEEN Preventing Rising Obesity - Accentuating Culinary Training through Extension Education in Nutrition; Sponsored by Department of Agriculture from October 15, 2013 to September 5, 2018

$3,973,034.00, Role: Principal Investigator, Category: Federal

Pro Act Teen; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from January 1, 2013 to December 31, 2017

$50,815.00, Role: Principal Investigator, Category: (247) Foundations/Societies

Applied Research-Service Collaboration with Chinese Restaurant Foundation; Sponsored by Chinese Restaurant Foundation from September 1, 2012 to December 31, 2013

$7,378.18, Role: Co-I, Indirect Expenditure Credit: $2,080.65

Bridging Specialty Crop Producers and Institutional Food Purchasers: Distilling a Research and Extension Agenda in Support of Local Food Systems in the Southeast; project manager is Boys, Kathryn; sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) 2013 to 2015.

$1,856,900.00, Role: Co-Investigator, Category: Federal

Developing Dual-Purpose Bitter Melon (Momordica charantia) Varieties by Pyramiding Phytomedicinal Genes and Popularizing Their Commercial Cultivation;

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Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE)(207) from January 1, 2012 to December 31, 2016

$169,099.00, Role: Principal Investigator, Category: Foundations

Rethinking Children’s Menus with Culinary Nutrition Criteria; Sponsored by Johnson (Robert Wood) Foundation from September 1, 2011 to August 31, 2013

$2,406,895.00, Role: Principal Investigator, Category: Federal

Culinary Nutrition Camp for Kids; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from January 1, 2012 to December 31, 2016

$416,475.00, Role: Co-Investigator, Category: Federal

Culinary Nutrition Skills and Behaviors among Young Adults; Sponsored by National Institutes of Health/DHHS from April 1, 2010 to March 31, 2013

$1,202,261.00, Role: Co-Investigator, Category: Federal

Developing Dual Purpose Bitter Melon (Momordica Charantia) Varieties by Pyramiding Phyromedicinal Genes and Popularizing Their Commercial Cultivation; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from January 1, 2011 to December 31, 2015

$2,987,561.00, Role: Principal Investigator, Category: Federal

Rethinking Children’s'' Menus with Culinary Nutrition Criteria; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from February 1, 2011 to January 31, 2016

$464,129.00, Role: Principal Investigator, Category: Federal

Sustainable Participatory Learning Project: Indigenous Crop & Animal Production, Culinary Nutrition, Safe Food Handling, & Sanitation in the Catawba Indian Nation; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from July 1, 2009 to June 30, 2013

$499,729.00, Role: Principal Investigator, Category: Federal

Culinary Nutrition-Learning through Teaching for Nutrition and Culinary Undergraduates; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from August 1, 2009 to July 31, 2012

$1,257,731.00, Role: Co-Investigator, Category: Federal Developing Dual-Purpose Bitter Melon (Memordica Charantia) Varieties by Stacking of Nutraceutical Genes and Popularizing Their Commercial Cultivation; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from January 1, 2009 to December 31, 2014 $277,613.00, Role: Co-Investigator, Category: Federal Enhancement of Elementary Health and Science Curriculum Using a Virtual Reality

Laboratory and Grocery Store; Sponsored by USDA (UNITED STATES DEPT OF

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AGRICULTURE) (207) from October 1, 2009 to September 30, 2011 $93,449.00, Role: Principal Investigator, Category: State

Farmers Market with Cooking with a Chef in Bishopville, SC; Sponsored by University of South Carolina from October 1, 2009 to September 30, 2011

$48,947.00, Role: Co-Investigator, Category: Federal

Bridging Specialty Crop Producers and Institutional Food Purchasers: Distilling a Research and Extension Agenda in Support of Local Food Systems in the Southeast; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from September 1, 2009 to August 31, 2010

$704,473.00, Role: Co-Investigator, Category: Federal

Evaluating the Effectiveness of a Community Based Health Interventions Program Using a Collaborative Partnership Approach; Sponsored by DHHS (Department of Health & Human Services) from September 1, 2007 to August 31, 2010

$22,308.00, Role: Principal Investigator, Category: (247) Foundations/Societies

Cooking with a Chef and Child’s Restaurant Menus; Sponsored by Piedmont Health Care Foundation from October1, 2007 to September 30, 2008

$26,044.00, Role: Principal Investigator, Category: (247) Foundations/Societies

TV Content for BI-L); Sponsored by BI-LO, LLC. Charity Classic from September 15, 2007 to September 14, 2008

$499,092.00, Role: Principal Investigator, Category: Federal

Bridging the Gap: Between Science and Art-A Research Based On-line Course to Improve the Success Rate of Students; Sponsored by USDA (UNITED STATES DEPT OF AGRICULTURE) (207) from July 1, 2008 to June 30, 2011

$121,742.00, Role: Co-Investigator, Category: State

Evaluating the Effectiveness of a Health Intervention Program using a Collaborative Partnership Approach; Sponsored by SC Dept. of Health & Environmental Control (235) from April 1, 2008 to March 31, 2009

XIII. Scholarship Record

A. Publications 1. Refereed journal article citations

Condrasky, M., Abdulsalam, N., Bridges, W., Havice, P. (in press) The Promise and Experiential Learning to Improve Teaching of Nutrition Concepts to Culinary arts Students. Journal of Food Science.

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Wilcox, S., Saunders, R., Condrasky, M., Forthofer, M., Goodwin, C., Hutto, B., Kaczynski, Kennedy, V., Kinnard, D., Schoffman, D., Sharpe, P. (in press) Translational Behavioral Medicine. Dissemination and Implementation of a Faith-Based Intervention to Promote Physical Activity and Healthy Eating: Study Overview and Phase I Adoption and Reach. Kerrison, A., Condrasky, M., Sharp, J., (in press) Culinary Education for Undergraduate Nutrition Dietetics Students. British Food Journal. (BFJ-09-2016-0437.R1) Abdulasam, N., Condrasky, M., Havice, P., Bridges, W., (in press) Evaluation of Applied Nutrition Concepts in Culinary Arts Education. NACTA, (North American College Teachers of Agriculture). Abdulasam, N., Condrasky, M., Havice, P., Bridges, W., (in press) Assessment of Culinary Students Knowledge, Perceptions, and Practices of Nutrition Science. NACTA, (North American College Teachers of Agriculture). Condrasky, M., Sharp, J., Hegler, M., Carter, C., Komar, G. (2015) Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques. Journal of Culinary Science and Technology. 13: 287-302. Condrasky. M., Sharp J., Buckner, M., Komar, G. (2015) School Food Service. Professionals Training Model with Nutrition Educator and Chef Team, Published in "A Selected Anthology of Manuscripts on Opportunities and Challenges for Food and Eating in Society" Editors Charles Feldman & Douglas Murray, International Culinary Arts and Sciences global, and national perspectives. P 40-47, ISBN 978-0-692 Condrasky, M., Johnson, G., Corr, A., Sharp, J. (2015) Cook Like a Chef 1- and 4- Week Camp Models. Journal of Extension. 53.2 Feature Article # 2FEA8. Dixon, E., Condrasky, M., Corr, A., Kemper, K., Sharp, J. (2014) Application of a Menu-Planning Template As a Tool for Promoting Healthy Preadolescent Diets. Topics in Clinical Nutrition. 29.1:47-56. Dixon, E., Corr, A., Sharp, J., Condrasky, M., (2013) Cooking Confidence and Healthy Eating Choices of Pre-adolescent Participants at a Cooking Camp. Topics in Clinical Nutrition. 28.1:21-33. Condrasky, M., Baruth, M., Wilcox, S., Carter, C. (2013) Predictors of Change in Fruit and Vegetable Consumption in a Faith -Based intervention with African American adults. Family & Community Health. 36.3:236-247. Pate, R., O’Neill, J., Liese, A., Janz, K., Granberg, E., Colabianchi N., Harsha, D., Condrasky, M., O’Neil, P., Lau, E., Taverno, R. (2013) Factors associated with

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development of excessive fatness in children and adolescents: a review of prospective studies. Obesity Reviews 645- 658. Condrasky, M., Corr, A., Dixon, E., Sharp, J. (2013) Conference Proceedings 8th ICCAS (International Conference on Culinary Arts and Sciences) Faculty of Nutrition and Food Sciences (FCNAUP) and the Portuguese Nutritionists Association (APN) at Porto University, Portugal June 19-21, 2013. Paper: Enhancing Self-Efficacy to teach Culinary Nutrition for Dietetic Undergraduates. ISBN: 978-989-8631-08-4. Wilcox, S., Parrott, A., Baruth, M., Laken, M., Condrasky, M., Saunders, R., Dowda, M., Evans, R., Addy, C., Warren, T., Kinnard, D., Zimmerman, L. (2013). The Faith, Activity, and Nutrition Program: A randomized controlled trial in African American Churches. American Journal of Preventive Medicine. 44.2:122-131. Condrasky, M., Baruth, M., Wilcox, S., Carter, C., Jordan, J. (2012) Cooks Training for Faith, Activity, and Nutrition Project with AME churches in SC. Journal of Evaluation and Program Planning. 37:43-49. Jones, G., Bouton, A., Jones, K., Cauble, A., Laffitte, L., Dawson, P., Sharp, J., Condrasky, M. (2012) Analysis of the effect holding time has on the perceived sensory quality and acceptability of poached chicken. Journal of Culinary Science & Technology 10.3:259-270. Warmin, A., Sharp, J., Condrasky, M. (2012). A Culinary Nutrition Program for College Aged Students. Topics in Clinical Nutrition. 27.2. Dave, J., Evans, A., Condrasky, M., Williams J. (2012). Parental social support specific to their child’s fruit and vegetable intake: reliability and validity of measures. Journal of Nutrition Education and Behavior. 44.2:132-139. Bingjie, L., Norman, W., Condrasky, M. (2012) Shoot, Taste and Post: An Exploratory Study of Food and Tourism Experiences in an Online Image-Share Community. ENTER2012 Travel and Tourism Conference International e-journal. Condrasky, M., Williams, M., Michaud, P., Griffin, S. (2011) Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthy eating. Journal of Nutrition Education and Behavior. 43.6:511-516. Baruth, M., Wilcox, S., Condrasky, M. (2011) Perceived Environmental Church Support Is Associated with Dietary Practices among African American Adults. Journal of the American Dietetic Association. 111.6:889-893. Condrasky, M., Hegler, M., Sharp, J. (2011) Application of Cooking with a chef for School Food Service Professionals. Topics in Clinical Nutrition. 26.2:171-177.

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Condrasky, M., Corr, A., Sharp, J., Hegler, M., Warmin, A. (2010) A Culinary Nutrition Camp for Adolescents assisted by Dietetic Student Counselors. Topics in Clinical Nutrition. 25.4:362-369. Bebee, E., Marsh, C., Riemann, L., Ying, T., Condrasky, M. (2010) The Culinary and Nutritional Aspects Surrounding the Newfound Sport of Tailgating. Journal of Culinary Science & Technology. 8.1. Condrasky, M., Frost, S., Lee, A., Simmons, S., Hrabski, T. (2010) What’s Cooking? A Culinary Nutrition Research Program With Dietetic Interns. Topics in Clinical Nutrition. 25.3:280-288. Obbagy, J., Condrasky, M., Roe, L., Sharp, J., Rolls, B. (2010) Chefs’ opinions about reducing the calorie content of menu items in restaurants. Obesity. Vol. 188. Wilcox, S., Laken, M., Parrott, A., Condrasky, M., Saunders, R., Addy, C., Evans, R., Baruth, M., Samuel, M. (2010) The Faith, Activity, and Nutrition (FAN) Program: Design of a faith-based participatory research intervention to increase physical activity and improve dietary habits in African American adults. Contemporary Clinical Trials. 31.4. Condrasky, M., Hegler, M. (2010). How Culinary Nutrition Can Save the Health of a Nation, Journal of Extension. 48.2. Condrasky, M., Griffin, S., Michaud, P., Clark, C. (2010) Cooking with a Chef: A Formative Evaluation and Lessons Learned through a Culinary Nutrition Intervention Program Designed to Improve Dietary Intake Patterns of Low-Income Caregivers and their Families. Journal of Extension. 48.2. Borchgrevink, C., Sciarini, M., Condrasky, M. (2009) Changing Culinary Occupations: Surfacing the Life of Research Chefs, In J. Carlsen, M. Huges, K. Holmes, & R. Jones (eds.). Proceedings of the 18th Annual CAUTHE Conference. Canning Bridge, Western Australia: Promaco Conventions. Condrasky, M., Parisi, M., Kirby, E., Michaud, M., Graham, K., Wall-Bassett, E., Clifford, A. (2009) Application of the Process Evaluation Model to the Cooking- with- a-Chef Program. Topics in Clinical Nutrition. 24.2:152-160. Reinhardt-Howarth, E., Cason, K., Condrasky, M. (2009) Comparison of 2 Cooking Education Strategies for Adults: The Recipe and Pantry Methods. Topics in Clinical Nutrition. 24.1. Condrasky, M., Shaffer, L., Barrett, M., Raines, D., Stancil, S., Reimann, L. (2008) Preference for salts in cooking as perceived by culinary arts students and professional chefs. Journal of Foodservice. 19:317-321.

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Tanner, A., Duhe, S., Evans, A., Condrasky, M. (2008) “Using Student-Produced Media to Promote Healthy Eating" A Pilot Study on the Effects of a Media and Nutrition Intervention. Science Communication Journal - Linking Theory and Practice. 30.1:108- 125. Kamps, J., Condrasky, M., Cason, K. (2008) What’s Cooking? Culinary nutrition education at the supermarket. The Forum for Family and Consumer. Issues e-journal (FFCI) ISSN 1505273. Corr, A., Condrasky, M., Cason, K. (2007) Cooking Camp Provides Hands-On Nutrition Education Opportunity. Journal of Culinary Science & Technology. 5.4:37-52. Michaud, P., Condrasky, M., Griffin, S. (2007) Review and Application of Current Literature Related to Culinary Programs for Nutrition Educators. Topics in Clinical Nutrition. 22.4:336-348. Condrasky, M., Ledikwe, J., Flood, J., Rolls, B. (2007) Chefs’ opinions on how portion sizes are determined in restaurants. Journal of Obesity. 15:2086-2094. Condrasky, M., Graham, K., Kamp, J. (2006) Cooking with a Chef: An Innovative Program to Improve Mealtime Practices and Eating Behaviors of Caregivers of Preschool Children. Journal of Nutrition Education and Behavior. 38.5:324-325. Condrasky, M. (2006) Cooking with a Chef. Journal of Extension. Vol.44, No. 4, Templeton, L., Nesmith, T., Shaffer, A., Burtz, L., Murray, T., Coulter, V., Condrasky, M. (2006) Preference for Salts in Cooking as perceived by sensory panelists. Journal of Food Service. 17.4:166-172. Evans, A., Have, J., Tanner, A., Duhe, S., Condrasky, M., Wilson, D., Griffin, S., Palmer, M., Evans, M. (2006) Changing the Home Nutrition Environment: Effects of a Nutrition and Media literacy pilot intervention. Family & Community Health. 29.1:43-54. Condrasky, M., Vinuya, F., Howell, D. (2005) Measuring Product Differences by Sensory Analysis: The Case of Imported and U.S. Domestic Shrimp. Foodservice Research International. 16. Condrasky, M., Marsh, J. (2005) Food Stamps and dietary intake of low-income women in the rural south in the time of welfare reform. Topics in Clinical Nutrition. 20.4:366-372.

2. Articles submitted for peer review Weeks, A., Condrasky, M., Darby, D., Sharp, J. Engaging Sophomores in Product Development, North American Colleges and Teachers of Agriculture, in review.

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Weeks, A., Condrasky, M., Darby, D., Sharp, J. Applied Interdisciplinary Product Development Course Design and Implementation, Journal of Food Science Education, in review.

Kerrison, A., Condrasky, M., Sharp, J. Pilot Study of a Budget-Tailored Culinary Nutrition Education Program for Undergraduate Food Science Students, Health Education Journal, in review.

Abdulsalam, N., Condrasky, M., Bridges, W., Havice, P. Evaluation of Applied Nutrition Concepts in Culinary Arts Education, North American Colleges and Teachers of Agriculture, in review. Abdulsalam, N., Condrasky, M., Bridges, W., Havice, P. Assessment of Culinary Students’ Knowledge, Perceptions, and Practices of Nutrition Science, North American Colleges and Teachers of Agriculture, in review.

Abdulsalam, N., Condrasky, M., Bridges, W., Havice, P. The Promise of Andragogy and Experiential Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students, Journal of Food Science Education, in preparation. Carter, C., Co-advisors Northcutt, J., Condrasky, M., Thomas, R. Effects of Roasting on the Nutritional Composition of Guatemalan and Nicaraguan Brosimum alicastrum seed powder, in preparation.

Carter, C., Co-advisors Northcutt, J., Condrasky, M., Thomas, R. Effects of Incorporating unroasted and roasted Brosimum Alicastrum seed powders on sugar snap cookies, in preparation.

3. Chapters and Books Book Chapter: Condrasky, M., Holliday, D., Finley, J. Developing Nutritious Food Products. Research Chefs Association Applied Culinology®: Blending Culinary Arts and Food Science & Technology in Food Product Development, (My two co-contributors were Darryl Holliday, a doctoral student at Louisiana State University and formerly of The Wright Group, and Dr. John Finley, head of the Department of Food Science at Louisiana State University.) Wiley’s Professional & Trade Division to its Global Education Division anticipated publish in 2015. Book Chapter: Condrasky, M., Parisi, M., Hegler, M. (2011) Designing, Developing, and Implementing an Engaging Culinary Nutrition Education Program, Chapter in Nutritional and Physical Education, Nova Science Publishers, Inc. ISBN: 978-1-61209-583-7. Resource Guide: Michaud, P., Condrasky, M., and Dye, C. (2007) Body & Soul: A Resource Guide for South Carolina. This local resources guide for community food preparers to identify nutrition information sources including: trained community partners, nutrition, and cooking and health related organizations & associations. This project, 06-

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01, was supported by funds from the University of South Carolina Office of Research and Health Sciences in conjunction with the SC Cancer Disparities Community Network and the USC Cancer Prevention and Control Program. Contributor and reviewer: textbook for the: American Technical Publishers, 2013 text Nutrition Applications for Culinary Students. Book Chapter: Food Allergies and Intolerances contribution to Essentials of Nutrition for Chefs textbook, Hess and Powers, 2009 and revised 2012.

4. Peer reviewed abstracts Condrasky, M., Darby, D., Hurley, A., Sharp, J., Weeks, A., Halteman, B., Coffee, A. (2015) Nutrition-Dietetics Undergraduates as Integral Healthy Food Product Development Team Members, Food, Nutrition Conference and Expo, Nashville, TN. Condrasky, M., Weeks, A., Darby, D., Sharp, J., Coffee, A., and Halteman, B. (2015). Applied Interdisciplinary Product Development for Sophomore Students, Research Chefs Association, and New Orleans, LA. Halteman, B., Condrasky, M., Weeks, A., Hurley, A., Sharp, J., Coffee, A. (2015) Applied Interdisciplinary Product Development for Sophomore Students Focusing on Childhood Nutrition, Research Chefs Association, New Orleans, LA. Condrasky, M., Sharp, J., Corr, A., Halteman, B. (2015) Application of a Healthy Eater Prototype with Adolescents at Cooking Camp, International Conference of Culinary Arts and Sciences, Montclair, NJ. Condrasky, M., Sharp, J., Carter, C. (2014) Cooking with a Chef Training with School Food Service Professionals, Food Nutrition Conference and Exposition, Atlanta, GA Condrasky, M., Darby, D., Sharp, J., Coffee, A., Weeks, A. (2014) Teams of Nutrition, Food and Packaging Science Undergraduates Create Healthy Food Products for Children, Food Nutrition Conference and Exposition, Atlanta, GA. Kerrison, A., Condrasky, M., Sharp, J., Griffin, S. (2014) Pilot Study Budge-Tailored Culinary Nutrition Education Program for Undergraduate Food Science and Nutrition Students, Food Nutrition Conference and Exposition, Atlanta, GA. Condrasky, M., Sharp, J., Buckner, T., Komar,G., (2015) School Food Service Professionals Training Model with Nutrition Educator and Chef Team, International Conference of Culinary Arts and Sciences, Montclair, NJ. Condrasky, M., Halteman, B., Weeks, A., Darby, D., Sharp, J., Coffee, A. (2015) Applied Experiential Product Development for Sophomore Students, SC Association of Nutrition

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and Dietetics, Columbia, SC. Abdulsalam, N., Condrasky, M., Havice, P., Bridges, W., Thomas. (2015) Effectiveness of Different Instructional Methods in Imparting Knowledge about Nutrition Concepts among Culinary Arts Student, Research Chefs Association, New Orleans, LA. Abdulsalam, N., Condrasky, M., Havice, P., Bridges, W., Thomas, R., (2015) Pilot Assessments for the Need for Improving Nutrition Awareness in Culinary Arts Programs, Research Chefs Association, New Orleans, LA. Granberg, E., Anderson, A., Haley-Zitlin, V., Condrasky, M. (2014) The Effect of Gender and National School Lunch Program Participation on Saturated Fat Content of Entrée Items Chosen by Elementary School-Aged Students, The FASEB Journal 28.1 Supplement LB379. Condrasky, M., Abdulsalam, N., Sharp, J., Moorachian, M., Coffee, A. (2014) Design Evaluation of Perceptions of Culinarians to knowledge of nutrition science and trends, Research Chefs Association, Portland, Oregon. Weeks, A., Condrasky, M., Darby, D., Hurley, A., Sharp, J., Coffee, A., Halteman, B. (2014) Applied Interdisciplinary Product Development for Sophomore Students Focusing on Childhood Nutrition, Research Chefs Association, Portland, Oregon. Condrasky, M., Dixon, E., Sharp, J. (2013) Menu Planning Plate Website Assists Children to Healthier Eating, FNCE, Houston, TX Wilcox, S., Baruth, M., Laken, M., Condrasky, M., Parrott, A., Saunders, R., Dowda, M., Addy, C. (2013) Primary results from the Faith, Activity, and Nutrition (FAN) Program: A faith-based, community-based participatory study, James E. Clyburn Health Disparities Lecture, Columbia, SC. Condrasky, M., Baruth, M., Wilcox, S., Carter, C. (2012) Culinary Nutrition Training for Church Cooks with DASH Inspired Menus, Academy of Nutrition and Dietetics, Food Nutrition Conference and Expo, Philadelphia, PA. Wilcox, S., Baruth, M., Laken, M., Condrasky, M., Parrott, A., Saunders, R, Dowda, M., Addy, C. (2012) Primary results from the Faith, Activity, and Nutrition (FAN) Program: A faith-based, community-based participatory study, International Society of Behavioral Nutrition and Physical Activity, Austin, TX. Condrasky, M., Corr, A., Dixon, E., Sharp, J. (2012) Opinions of Practicing Dietitians from a Cooking Camp as Undergraduates, Academy of Nutrition and Dietetics, Food, Nutrition Conference and Expo, Philadelphia, PA.

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Condrasky, M., Wilcox, S., Sharp, J., Carter, C. (2012) Culinary Nutrition Workshop for Faith, Activity, and Nutrition Program, Society for Nutrition Education and Behavior, Washington, DC. 44.4S Condrasky, M., Dixon, E., Corr, A., Sharp, J. (2012) Culinary Nutrition Skill Development of Pre-adolescent Cooking Camp Participants, Academy of Nutrition and Dietetics, Food Nutrition Conference and Expo, Philadelphia, PA Condrasky, M., Undergraduate Led Research, (2012) Lilly Teaching for Brain-Based Learning Conference, Greensboro, NC. Condrasky, M., Wilcox, S., Carter, C., Sharp, J. (2012) Culinary Nutrition Workshop for Faith, Activity, and Nutrition Program, Journal of Nutrition Education and Behavior. 44.4S:1499-4046. Condrasky, M., Warmin, A., Sharp, J. (2011) Cooking with a Chef: A Culinary Nutrition Program for College age Students, Food Nutrition Conference & Expo, San Diego, CA. Corr, A., Condrasky, M. (2011) Cooking Camp, Society of Nutrition Education and Behavior, Chicago, IL. Condrasky, M. (2011), CI healthy snack for children team, Food Educators Learning Congress annual meeting, Charleston, SC. Condrasky, M. (2010) Formative and Summative evaluation proceedings for culinary nutrition projects, Food & Nutrition Conference & Expo, Boston, MA. Condrasky, M. (2010) CWC Best Practices from culinary nutrition perspective, CDC National Obesity Summit, Atlanta, GA. Warmin, A., Condrasky, M. (2009) A Qualitative Look at the Collateral Impact on Counselors Assisting with a Culinary Nutrition Program, Food Educators Learning Community Annual Meeting, Charleston, SC. Obbagy, J., Condrasky, M., Sharp J., Rolls B. (2009) Chef’s opinions on decreasing calorie content of menu items in restaurants, Obesity Society Meeting, Boston, MA. Condrasky, M, Wilcox, S. (2009) Development and Successes in Implementing Cooks Workshops for Faith, Activity and Nutrition Project in SC., Food & Nutrition Conference & Expo, Denver, CO. Warmin, A., Condrasky, M. (2009) Cooking with a Chef: A Culinary Nutrition Intervention Geared Towards College Students, South Carolina Dietetic Association Annual Meeting, Columbia, SC.

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Warmin, A., Condrasky, M. (2009) Cooking with a Chef: A Culinary Nutrition intervention aimed at college students, Research Chefs Association Annual Conference, Houston, TX. Warmin, A., Condrasky, M. (2009) Cooking Camp: changing the cooking attitudes and behaviors of 11 to 13 year old children, Research Chefs Association Annual Conference, Houston, TX. Warmin, A., Condrasky, M. (2009) Cooking with a Chef: A Culinary Nutrition Program with College Age Participants. Food & Nutrition Conference & Expo, Denver, CO. Warmin, A., Condrasky, M. (2009) A Qualitative Look at the Collateral Impact on Counselors Assisting with a Culinary Nutrition Program, Food Educators Learning Community Annual Meeting, Charleston, SC. Glass, J., Condrasky, M., Coffee, A. (2009) Consumer Preferences: Food Emotions versus Advances in Food Technology, Research Chefs Association Annual Conference, Houston, TX. Baruth, M., Wilcox, S., Saunders, R., Laken, M., Condrasky, M., Parrott, A. (2008) Physical Activity, Fruit and Vegetable Consumption, and Church Support in African American Church Members, Society of Behavioral Medicine Annual Conference, New York, NY. Condrasky M., Wilcox S. (2008) Cooks Workshops within the Faith, Activity, and Nutrition Project in South Carolina, Food & Nutrition Conference & Expo, Chicago, IL. Condrasky, M., Wall-Bassett, E. (2008) Process Evaluation of the Cooking with a CHEF Culinary Nutrition Education Program, Society for Nutrition Educators, Atlanta, GA. Condrasky, M., Warmin, A. (2008) What’s Cooking? Culinary Nutrition Education at the Supermarket, Society for Nutrition Educators, Atlanta, GA. Borchgrevink, C., Sciarini, M., Condrasky, M. (2008) Surfacing the Working Lives of Research Chefs, Research Chefs Association Annual Conference, Chicago, IL. Condrasky, M. (2008) Beyond the Obvious: Healthier Menu Idea, Center for the Advancement of Foodservice Education Annual Conference, Chicago, IL. Dye, C., Condrasky, M. (2007) Linking Community Resources to Disseminate Best Practices in Improving Nutritional Behaviors of African American Church Members, Society of Public Health Educators, Alexandria, VA. Condrasky, M. (2007) Strategies for Lifestyle Changes session: Culinary Nutrition Education Model Increases Cooking at Home, Food & Nutrition Conference & Expo, Philadelphia, PA.

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Condrasky, M., Corr, A., Clifford, A. (2007) Cooking with a Chef: Building Self Efficacy for Meal Planning and Food Purchases, Society for Nutrition Education, Chicago, IL. Condrasky, M., Corr, A. (2007) Dietetic Students as Camp Counselors for Hands-On Culinary Nutrition Education Camp, Food & Nutrition Conference & Expo, Philadelphia, PA. Corr, A., Condrasky, M., Cason, K. (2007) Cooking Camp Provides Hands-On Nutrition Education Opportunity, Society for Nutrition Education, Chicago, IL. Harris, A., Condrasky, M. (2007) Groups with AME Church Cooks, South Carolina Dietetic Association, Greenville, SC. Condrasky, M., Flood, J., Ledikwe, J., Rolls, B.J. (2007) Chefs Opinions of Portion Sizes, South Carolina Dietetic Association, Greenville, SC. Beto, J., Borchgrevink, C., Condrasky, M., Cousminer, J. (2007) RCA Membership Survey Data: Knowledge Competencies for Those Practicing Culinology, Research Chefs Association Annual Conference, New Orleans, LA. Condrasky, M., Flood, J., Ledikwe, J., Rolls, B. (2007) Chefs’ Perception of Restaurant Portion Sizes, Research Chefs Association Annual Conference, New Orleans, LA. Flood, J., Condrasky, M., Rolls, B. (2006) How do chefs determine restaurant Portion sizes? North America Association for the Study of Obesity, Boston, MA. Condrasky, M. (2006) Nutrition tools and techniques for Culinarians, American Culinary Federation Annual Convention, Philadelphia, PA. Dave, J., Evans, A., Condrasky, M. (2006) Parental social support and parental motivation to increase their child’s fruit and vegetable intake: Reliability and validity of measures. Presented at the International Society of Behavioral Nutrition and Physical Activity Annual Meeting, Boston, MA. Beto, J., Borchgrewicnk, C., Chesser, J., Condrasky, M., Cousminer, J., Schnepf, M. (2006), Revised Knowledge Competencies of a Culinologist®, Research Chefs Association Annual Conference, Houston, TX.

Condrasky, M., Shenoy, S., Howell, D. (2005) Clemson Super Session: Understanding the Relationship between Shrimp and Tourism on the South Carolina Coast, Conference on Culinary Tourism presented by the International Culinary Tourism Association, San Francisco, CA.

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Condrasky, M., Jodice, L., Howell, D. (2005) Sea the Difference. ACF Southeast Regional Conference. Roanoke, VA. Condrasky, M., Evans, A., Duhe, S., Tanner, A., Howell, D. (2005) The Effects of a Child-Developed Healthy Food Selection and Preparation Media-Campaign for Parents, Food & Nutrition Conference & Expo, St. Louis, MO. Condrasky, M., Rolls, B., Kamps, J. (2005) Chef’s Perception of Portion Sizes, South Carolina Nutrition Research Consortium Annual Summit, Columbia, SC. Condrasky, M., Vinuya, F., Kamps, J., Graham, K. (2005) Cooking with A Chef Pilot Intervention study, South Carolina Nutrition Research Consortium Annual Summit, Columbia, SC. Evans, S., Condrasky, M. (2005) Effect of a nutrition media-literacy intervention on children’s fruit and vegetable consumption and their home environment, American Public Health Association, Philadelphia, PA. Howell, D., Condrasky, M. (2005) Determination of the characteristics of U.S. southeastern shrimp through sensory analysis, Institute of Food Technologists Annual Meeting and Food Expo, New Orleans, LA. Marsh, J., Condrasky, M. (2004) Well-being, Food Security and Nutrition among Low-Income Women in Rural South: 2001 with 2003 Comparative Update. National Association for Welfare Research and Statistics 44th Annual Workshop, Oklahoma City, OK.

5. Other scholar publications available for outreach and distribution Faith, Activity, Nutrition edition of the CU CHEFS ™ manual (2007) Online resources for FAN include: CU CHEFS™ CWC Faith Activity Nutrition edition FAN Assessment & Planning guide 2015 (9 chapters designed to help church committees create a church environment supportive of physical activity and healthy eating) Cooking for crowds (provides menu plans and production notes on 5 meals to serve 50 people) Media site (lecture capture) two lessons 1) Sodium in Food Ingredients and 2) Strategies for Reducing Sodium in Menus HEC online materials New Impact menus and recipes online

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Body and Soul a Resource Guide for SC – Building and Sustaining Local Resources to Support Nutrition for Health. Project with Dr. Cheryl Dye, Health Sciences, Clemson University. Supported by funds from USC office of Health Science in conjunction with SC Cancer Disparities Community Network. (80 pages) Jodice, L., Norman, W., Condrasky, M., Howell, D., Shenoy, S., McElroy, K., Dayton, M., and Wooten, M. (2006) Developing the shrimp-tourism relationship through a combination of culinary research, chef training and Tourist Education, Final report Gulf and South Atlantic Fisheries Foundation, Recreation, Travel and Tourism Institute, Department of Parks, Recreation and Tourism Management.

Condrasky, M., Jodice., L., Howell, D. (2005) Sponsored by: Gulf & South Atlantic Fisheries Foundation, Inc. South Carolina Shrimp “Sea” the Difference for the SC Travel and Tourism Industry and South Carolina “Sea” the Difference Piece on Information and Practical Advice for Chefs. “Cooking with the Chef the Fruit and Vegetable Way” A Culinary Education Program participant manual, (2005). 2nd edition 2006, name changed to CU CHEFS ™ Cooking with a Chef. ISBN# 978-0-9828127-1-6. Cooking with a Chef: Facilitator Manual (2006) developed as a supplement for the CU CHEFS™ distributed to nutrition educators and professional chefs involved in presentations of the Cooking with a Chef program in SC. Developed series of produce handouts for seniors for Larry G. Young, Program Coordinator II, and SC Department of Social Services. Distribution plans for the handouts. 2006. Distribute during the issuance of the Seniors Farmers' Market Program Target: 26,000 seniors. Condrasky, M., Evans, S. (2004) Manual for Parents and Children developed to accompany CAMERA- program in collaboration with USC, Arnold School of Public Health.

6. Trade journal, magazine, newsletters, etc. Culinary Nutrition News monthly (2009-2012) list topics (n=44) www.acfchefs.org/ACF/Partnerships/Chef_and_Child/ACF/Partnerships/CCF/Nutrition-Resources/Nutrition Ingredient of the Month (2010 to 2013) list topics (n=46) Condrasky, M., Hegler, M. (2009) Bridging the Nutrition Gap for Chefs. The National Culinary Review, 33.2...

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Condrasky, M., Warmin, A., Wall-Bassett, E., Hegler, M. (2008) Building the Case for Healthy Menus, Advancing Food & Health Through Sound Science. Food Technology Journal of the IFT. What's Cooking success story on the National Association of Chronic Disease Directors web site. (2008) http://www.chronicdisease.org/files/public/SSS_SC_WEB.pdf. Cook Like A Chef! (2007) Collaboration with the Pennsylvania State University video production of the summer cooking camp for 11- 13 year old children. Condrasky, M. (2006) Teaching and Learning Creatively: Inspirations and Reflections, Food Technology Product Development, Parlor Press. P 78, “Jala-Mango”. Condrasky, M. (2005) Chefs Teach Healthy Skills to Head Start Families, 5 A Day Connection, on-line newsletter. Condrasky, M., Rudd, J. (2005) Cooking with a Chef, Today’s Dietitian- Community Matters article. Condrasky, M., Carlos, B. (2005) High on Nutrition- Chef RD’s providing a winning combination: good food that’s good for you, The National Culinary Review. Condrasky, M., Turner, J. (2005) To the Core: Culinology TM Competencies, Culinology the Official Magazine of the Research Chefs Association. Condrasky, M. (2004) Contributing author for article, Credentials, Credentials, Tastings newsletter for the Food and Culinary Professionals practice group of the ADA. Condrasky, M. (2004) A Perfect Pairing: Chefs & RDs, Tastings newsletter for the Food and Culinary Professional practice group of ADA. Condrasky, M. (2003) Holiday Cuisine around the World, Today’s Dietitian, 30-33. Condrasky, M. (2003) Nutrition Consortium Goal is a Healthier South Carolina, Op-Ed piece, The State.

B. Presentations (not listed under publications) 1. Oral Presentations

Invited presentation: (2015) Culinary Nutrition Strategies aimed at increasing acceptance of produce and legumes in child care homes and centers presented to the Child and Adult Care Food Program annual professional conference. Las Vegas, Nevada. Invited presentation: (2015) Presentation on "Culinary Nutrition" to the SC Early Childhood Association, Myrtle Beach, SC.

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Invited presentation: (2015) Presentation to the SC Association of Family and Consumer Sciences Annual Conference, Columbia, SC. Invited presentation: (2015) Evaluating Student Participation, presentation provided for the Creative Inquiry Faculty Forum, Clemson University. Invited presentation: (2015) Culinology curriculum presentation to the Feed and Seed project attendees, Greenville, SC. Invited presentation: (2014) Presentation on Product Development University Industry Partnership at the New Products Conference, Florida. Invited presentation: (2014) Culinology for teachers for the SC Department of Education Family and Consumer Sciences Advisory Committee, Columbia, SC. Presentation : Condrasky, M., Abdulsalam, N., Carter, C. (2013) Sodium in food ingredients and Strategies for reducing sodium in menus, Trident and Guilford Technical Colleges. Outreach Presentation: (2013) Nutrition Tips on a Budget, Health Community Hispanic Alliance Adult Health Fair "Prevention-the key to a better Future" at Russell Presbyterian Church Latino Ministry with the Greenville Health System partnership. Outreach Presentation and Demonstration: Condrasky, M, Carter, C. (2012) Nutrition Standards with culinary strategies for centers, SC Child Care Association. Presentation: Condrasky, M., Carter, C. (2012) Cooking with a Chef program for the Colleton County School Food Service Managers and head cooks within a three day series, Funded by Eat Smart Move More. Presentation: Condrasky, M. (2012) Strategies for classroom integration for the Center for Advancement of Foodservice Education, Johnson and Wales, Charlotte, NC. Demonstration: Condrasky, M. (2012) ARAMARK and undergrad nutrition majors in a tailgate, Harcombe Dining Hall, Clemson University. Presentation: Condrasky, M., Abdulsalam, N., Carter, C. (2012) 1) protein the right type and portion, and 2) sodium a little bit goes a long way with pre and post testing with 30 culinary student participants each session, Greenville Technical College. Presentation: Condrasky, M. (2012) Culinary Nutrition a Bridge for Programs, Product Development and Collaborations, South Carolina Dietetic Association Annual Conference, Charleston, SC. Presentation: Condrasky, M., Carter, C. (2012) Cooking with a Chef series presented to

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two groups of Pickens County School Nutrition Services professionals. Presentation: Condrasky, M. (2012) Leadership for Nutrition/Culinary Arts, South Carolina Association of Family and Consumer Sciences conference, Greenville, SC. American Culinary Federation Presentations: Condrasky, M. (2012) Topic: A little sodium goes a long way Location of Presentations: Winston Salem, Reno, Detroit, and Niagara Falls. Presentation: Condrasky, M. (2011) CI healthy snack for children team, Food Educators Learning Congress annual meeting, Charleston, SC. Demonstration: Condrasky, M. (2011-2012) AME church district presentations on Faith, Activity, and Nutrition to four districts. American Culinary Federation Regional/ National conferences: Condrasky, M. (2011) Topic: Center of the Plate (protein) using Culinary Science Strategies Location of Presentations: Atlanta (with Chad Carter), Columbus, New Orleans and Phoenix and Dallas. Presentation: Condrasky, M. (2010) Food, Nutrition, & Portion Control, multiple sections for the participants of the Minority Health Summit Saturday sponsored by the Greenville Hospital System and Center for Research on Health Disparities Clemson University. The sessions were translated into Spanish for participants. Presentation: Frost, S., Condrasky, M. (2010) Applied research plan with pre and post testing, What’s Cooking, American Diabetes Association meeting. American Culinary Federation Regional/National conferences: Condrasky, M. (2011) Topic: Balancing the Plate Location of Presentations: Albuquerque, Indianapolis, Birmingham, and Hershey. American Culinary Federation Regional/National conferences: Condrasky, M. (2009) Topic: Baby Boomer food choices and culinary trends Location of Presentations: Columbus, New Orleans, Seattle, Charlotte, and Atlanta. Presentations: Condrasky, M. (2009) Balancing the Plate, Food Educators Learning Community Conference, Charleston, SC. American Culinary Federation Regional/National conferences: Condrasky, M. (2008) Topic: Portion Planning for Chefs Location of Presentations: Williamsburg, Kansas City, Salt Lake City, and Cincinnati. Outreach Presentation: Condrasky, M. (2008) Menu Planning workshop, Greenville

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Diabetes Support Group, Simpsonville, SC. Demonstration: Condrasky, M. (2008) What’s Cooking on the cooking stage at the Upstate Women’s Show, Carolina First Center? Presentation: Condrasky, M., Kirby. (2008) Collaboration with Clemson University and DHEC on Obesity Prevention Pilot Cooking with a Chef component, State Nutrition Directors Meeting (ASTPHND). Presentation and Demonstration: Condrasky, M., Corr, A. (2008) Children’s Camp Society of Nutrition Education and Behavior Annual Meeting, Chicago, IL. Workshop: Condrasky, M. (2007) Menu Planning, Greenville Diabetes Support Group, Simpsonville, SC. Demonstration: Condrasky, M. (2007) What’s Cooking, Pro Am Cycling Championships in cooperation with Greenville Hospital System and BI-LO, Greenville, SC. Workshop: Condrasky, M. (2007) Process and Formative Evaluation Methods utilized by Cooking with a Chef initiative, Centers for Disease Control and Prevention (CDC) and Nutrition and Physical Activity Program to Prevent Obesity and Other Chronic Diseases, Atlanta, GA. Demonstration: Condrasky, M. (2007) What’s Cooking, Cooper River Bridge Run, Charleston, SC.? Presentation: Condrasky, M. (2007) Volumetrics: menu planning, Every Woman program Greenville Hospital System, Greenville, SC. Demonstration: Condrasky, M. (2006) What’s Cooking, ProAm Cycling Championships, Greenville, SC.? Presentation: Condrasky, M. (2006) Nutrition tools and techniques for Culinarians, American Culinary Federation Annual Convention, Philadelphia, PA. Presentation: Condrasky, M., Clarke, C. (2006) Chef’s perception of portion sizes, Upstate American Culinary Federation chapter meeting, Greenville, SC. Presentation: Condrasky, M. (2006) Nutrition for Chefs, Southeast Conference American Culinary Federation, Savannah, GA. Presentation: Condrasky, M. (2006) Pyramid rebuilt, tool for chefs, Southeast Conference American Culinary Federation. Savannah, GA. Demonstrations and Samplings: Condrasky, M. (2006) What’s Cooking, Every Woman-

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for Greenville Hospital System, Greenville, SC. Presentation: Condrasky, M. (2006) Shrink Down Event Lecture at the YMCA, Easley, SC. Presentation: Condrasky, M. (2006) Texas 5 a day and Obesity Prevention state wide team, Texas Fruit and Vegetable Network. Presentation: Evans, S., Duhe, A., Tanner, Condrasky, M. (2005) The effects of a nutrition media-literacy intervention on parental support for children’s fruit and vegetable consumption, Center for Research in Nutrition and Health Disparities, Arnold School of Public Health, University of South Carolina, Columbia, SC. Workshop: Condrasky, M., Danhi, R. (2005) Product Presentation Skills Workshop, Research Chefs Association Annual Conference & Tradeshow, Montreal, Canada. Presentation: Condrasky, M. (2005) What is Culinology™ and What Do These Creative Scientists Do in R & D Roles? American Culinary Federation Northeast Regional Conference, Columbus, OH. Workshop: Condrasky, M., Jodice, L., Howell, D. (2005) Sea the Difference Chef Training Workshops, Tri-Dent Technical College, Charleston, SC and Horry-Georgetown Technical College, Myrtle Beach, SC. Presentation: Condrasky, M. (2005) Cooking with a Chef at Head Start, National 5 A Day state coordinators hosted by Mary Kay Solera, CDC. Presentation: Condrasky, M., Friedank, R., Manigault, K. (2005) Progress, Challenges, and Opportunities Accelerating the rate of progress in improving lives Program, Chronic Disease Conference, Health Disparities, Atlanta, GA. Culinary Demonstration: Condrasky, M., Manigault, K., Miller, J. (2005) Promoting Healthy Lifestyles and Healthy Communities: Cooking with a Chef, SCCOPE Moving South Carolina towards a Healthy Weight, Columbia, SC. Presentation: Condrasky, M., Johnson, H. (2005) Get a Taste for Nutrition and Culinary Science introduction! SC DHEC Office of Public Health Nutrition Annual Conference, Columbia, SC. Demonstration and Tasting: Condrasky, M., Collins, W. (2005) Healthy Holiday Meal, Anderson District teacher’s health smarts program, Anderson, SC. Presentation: Condrasky, M. (2005) Portion control and dining out, Greater New Hope Baptist Church, Greenville, SC. Presentation: Condrasky, M. (2005) Issues for Girls Programming, Cooking with a Chef,

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SC Dept. of Juvenile Justice, Columbia, SC. Presentation: Condrasky, M., Miller, J., Kamps, J. (2005) Cook with a chef presentation, Spartanburg County Health Department, Spartanburg, SC. Presentation: Condrasky, M. (2005) Portions and dining out, Diabetes support group, Simpsonville, SC. Presentation: Condrasky, M. (2005) Fruits and vegetables for a family for a week, Greenville Hospital System Every Woman Event, Greenville, SC. Panel: Condrasky, M. (2004) Delivery of on-line courses for the University Distance education development, ETS Faculty Institute, Clemson University, SC. Panel: Condrasky, M. (2004) Childhood Obesity, Piedmont Dietetic Association, Anderson, SC. Presentation: Condrasky, M., Danh, R. (2004) Profitable Presentation Skills, Research Chefs Association, Savannah, GA. Seminar: Condrasky, M., McGregor, J., Dawson, P. (2004) Sea the Difference - sensory evaluation of shrimp, Southeast Regional Conference, Atlanta, GA. Clinic: Condrasky, M. (2004) Culinology Curriculum, American Culinary Federation Southeast Regional Conference, Atlanta, GA.

2. Extension training programs, short courses, workshops, and presentations.

Condrasky, M. (2009) Quarterly Extension In-Service Culinary Skills Training Clemson University. Taping of YOUR DAY: Cooking with a Chef 2008, What’s Cooking 2007, Portions in Restaurants study 2007, Healthy Menu planning 2007, Culinary Science with Healthy product development of Poptastic- vegetable popcorn and Patty Michaud, graduate with culinary science emphasis area 2006. Condrasky, M. (2005) At Home Southern Style, taping of childhood obesity- culinary tips segment representing South Carolina Nutrition Research Consortium. Clemson, SC. Condrasky, M. (2006) Portion Sizes and Menu Planning, PSA Conference, Clemson, SC.

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Condrasky, M., Marsh, J. (2006) Well-being, Food Security and Nutrition among Low-Income Women in Upstate South Carolina during the Time of Welfare Reform, PSA Conference, Clemson, SC. Condrasky, M, Michaud, P. (2006) Cooking with a Chef program in South Carolina, PSA Conference, Clemson, SC. Condrasky, M., Collins, W. (2005) Cooking with a Chef - In-service day presentation and culinary demonstration, EFNEP/ NEA Columbia, SC. Condrasky M. (2005) Cooking with a chef session, Clemson extension agents training, Columbia, SC.

C. World Wide Web Site Development and Use Overview of the FAN Training. See: http://www.health-e-ame.com/fan-overview.htm Cooks training for FAN is available in both“text training” and a “video training.” These modules can be accessed here: http://www.health-e-ame.com/fan-cooking.htm Recipes from FAN are posted online (http://www.health-e-ame.com/fan-resources.htm) The monthly mailings (n=15) include educational materials, bulletin inserts, activities to try, recipes, and other information. They are all posted online http://www.health-e-ame.com/fan-resources.htm To access the Culinary Nutrition News articles and the Ingredient of the Month pieces see http://www.acfchefs.org/ACF/Partnerships/Chef_and_Child/Ingredients/IngredientsArchives/ACF/Partnerships/CCF/Ingredients/Archives/ Website development www.clemson.edu/cookingwithachef and activation for C.H.E.F.S. (Clemson University Healthy Eating Food Specialists project) and nutrition outreach provided, April 2007. Junk Food Fighters website: http://www.jour.sc.edu/pages/acmoore/index (2004.). XIV. Committees

A. Department 2003-2006 Curriculum and assessment committees 2006-2007 Graduate program committee and chair advisory committees 2008-2010 Curriculum and chair advisory committees 2010-2012 Chair department curriculum committee and chair advisory committee 2012-present Chair advisory committee and ad hoc curriculum committee 2013-2014 served on the Nutrition Physiologist search committee 2014 Search Committee member Plastic Semi Rigid Faculty

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2015 Search Committee Packaging Lecturer B. College

2004-2007 Teaching Award Committees 2008-2010 CAFLS Curriculum Committees 2012 served on review panel for the CAFLS Innovation Curriculum proposals

C. University

2007 Participated in the Community Service Center for Student Involvement, Division of Student Affairs planning and initiatives 2008-2010 University Graduate Committee and Graduate Council 2011-present University Library committee 2012-present University Creative Inquiry committee 2012 served on the ad hoc Banner curriculum committee XV. Professional Development

A. Society Memberships and leadership roles held

1979-present Registered Dietitian, American Dietetic Association, ADA 2003-present American Dietetic Association, Educational Programs Chair Food & Culinary Practice Group national committee 2004-2009 ad hoc planning committees for the supermarket dietitians 2011-present Licensed Dietitian, South Carolina

2001- Present Research Chefs Association, RCA 2003-present Research Chefs Association, Educational Committee 2004-2008 Curriculum Competencies ad hoc committee 2005-2008, 2008-2009 Culinology ® Textbook ad hoc committee 2006-2008 Publications Journal review committee 2006-2009 Annual Conference Educational sessions review committee

1986-present American Culinary Federation, ACF 1986-present Certified Culinary Educator, American Culinary Federation 1988-present Accreditation site-visit team 1995-1997 ACF Program Accreditation Commissioner 2012 ad hoc committee chair of nutrition certification competency review Subject Matter Expert for certification test design team

2003-2011 SC South Carolina Nutrition Research Consortium (SCNRC), Clemson University representative on the Scientific Committee

2007-present FACS (Family and Consumer Sciences Advisory Committee member, Department of Education

B. Awards

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Idaho Potato Commission and CAFÉ Foodservice Education Leadership Initiative Award for Excellence and Innovation Grand Prize Winner. Presented at national culinary educators meeting in Baltimore, MD. 2011.

C. Participation in International meetings

(2014) Invited programmatic reviewer for Accreditation Council for Independent Colleges and Schools (ACICS) accreditation site visit to universities, Lima, Peru.

(2013) Integrated approach of critical topics and connectivity to food services, International Culinary Arts and Sciences conference, Porto, Portugal,.

(2013) Invited presentation at City University, Food and Health Policy Department on Culinary Nutrition Strategies for Health Promotion, London, England. Bingjie, L., Norman, W., Condrasky M. (2012) Shoot, Taste and Post: An Exploratory Study of Food and Tourism Experiences in an Online Image-Share Community, ENTER2012 Travel and Tourism Conference, Sweden. (2011) Invited panel member on Cookery and Children with the World of Cooks and City University, London, England. Borchgrevink, C., Sciarini, M., Condrasky, M. (2009) Changing Culinary Occupations: Surfacing the Life of Research Chefs, In J. Carlsen, M. Huges, K. Holmes, & R. Jones. 18th Annual CAUTHE Conference, Western Australia. Evans, A., Dave, J., Tanner, A., Duhe, S., Condrasky, M., Lattimore, D., Wilson, D., Griffin, S., Palmer, M. (2005) Effects of a child-developed nutrition media campaign for parents, 4th Annual Conference of the International Society of Behavioral Nutrition and Physical Activity, Amsterdam, Netherlands. Evans, A., Tanner, A., Duhe, S., Condrasky, M., Wilson, D., Evans, M. (2005) The effect of a nutrition media-literacy intervention on parental support for their children’s fruit and vegetable consumption 4th Annual Conference of the International Society of Behavioral Nutrition and Physical Activity, Amsterdam, the Netherlands.

D. Manuscript and grant panel reviewer Reviewer for Appetite, Journal of Nutrition Education and Behavior, Journal of Culinary Science and Technology, and Journal of Food Science. Panel review for USDA Minority Scholars Research, 2014. Participated in NIFA-NC A & T grantsmanship Workshop: A Focus on Partnerships on

December 11, 2012.

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