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By Chris Gaedtke
 nformation about nutrition is now as close as the nearest telephone for UWSP students.
Under the new Dial-A-Student Dietitian program, twelve home economics juniors are ready to research any questions you
may have about food or health. To place a question, call 346-3702 between 1 pm and 4 pm on Mondays and Wednesdays or
drop a line to:
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Dial-A-Student Dietitian
101 COPS Building
UW-Stevens Point
Stevens Point, WI 54481
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(Include phone number and return address). The phone call or letter will be received by a work study student, who
will relay the question to one of the home economic juniors. This "student dietitian" will find an appropriate
answer, check it with faculty resources, and return the call within two or three days. The twelve juniors are
taking part in the Coordinated Undergraduate Program (CUP) in dietetics. CUP is an alternative to the traditional
dietetics program which requires internship. In CUP, clinical experiences are offered within the four year program
itself. "One of the objectives of the CUP program is to be of service to a community of institution," said Mary
Ann Novascone of the UWSP Home Economics Department. She feels that the Dial-A-Student Dietician program can serve
the university at the same time it gives the dietetics majors experience in working with people. "Dieticians need
to communicate to those who want their help," explained Ms. Novascone, "and all of these science oriented courses
don't teach them that. This program should force students to translate their message into terms the general public
understands and to zero in on personal needs." The dietetics juniors have a fairly extensive science background and
are currently taking a normal nutrition course. "Normal nutrition" is for people who have no special restrictions in
their diets. The ten seniors in CUP help out with questions about diet therapy and modification. CUP borrowed the
idea of Dial-A-Dietician from the professional services of this type offered in metropolitan areas. The Milwaukee
Dietetics Association, for example, sponsors a program in which different dietitians of the area are periodically
responsible for answering questions that come in. Mary Ann Novascone was involved in that program. Ms. Novascone
pointed out that there are two general need categories for nutritional information at UWSP. First, students living
off campus often have difficulty managing meals around their schedules. They may end up eating the same fast meals
day after day and would probably appreciate tips about convenient nutritional variety. Also, many students are
considering alternative food patterns such as vegetarianism, organic cooking, and fad dieting for weight control.
These students may desire objective information about the nutritional value of such alternatives. The CUP students
are interested in getting the campus involved in Dial-A-Student Dietitian. They hope to soon expand their services
to the Stevens Point community.
*The Pointer, October 1976, pg.10.
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