Renovations on a nutrition science lab and updated classrooms are expected to be complete by end of summer.
They will enhance student learning “by providing modern equipment, fostering hands-on experiences and supporting a positive and dynamic learning environment,” said Robin Gould (pictured below), director of UMES’ Didactic Program in Dietetics and lead on the project.
Planning began in winter 2024 with demolition of the lab original to the Richard A. Henson Center commencing a year later.
“We will spend a good portion of this fall putting the lab back together and purchasing small appliances to complete what is needed to run our NUDT 211 Scientific Principles of Food course in spring 2026,” Gould, a registered dietitian, said.
Three new cooking units and a handwashing station have been installed in Room 1127, the food lab, one of which is ADA accessible. Cooktop options include gas, electric and induction, while the oven options include convection and air fry. Cabinetry, countertops, garbage disposals, flooring, ceiling tiles and furniture are all new. A demonstration island equipped with an overhead camera and new technology will allow for cooking demonstrations to complete the fresh look, Gould said.
Renovations, including new technology equipment, were also made to Room 1129, the nutrition classroom, formerly the dining room, and to Room 1130, formerly the sensory lab, that will be used for workspace for the program’s dietetic interns.
“Registered dietitians are essential to community health as they provide expert guidance on nutrition, prevent and manage chronic diseases, and promote healthy lifestyles. They support public health initiatives, educate diverse populations, and tailor interventions to cultural and economic needs, ultimately improving overall well-being and reducing health care costs. These future dietitians are being trained right here at the University of Maryland Eastern Shore,” Gould said.
Nationally, the demand outpaces the number of registered dietitians, Gould points out.
“According to the US Bureau of Labor Statistics, an estimated 5,600 job openings for registered dietitians are available each year between 2022 and 2032,” she said. “Job prospects continue to rise with a projected growth of 7% annually for the next 10 years, compared to 3% for all occupations.”
For more information on the UMES Didactic Program in Dietetics, email Gould at RLGould@umes.edu. For information on the dietetic internship at UMES, email Michael Kirtsos at mkirtsos@umes.edu.
At top: Eugene Hoy Sr., University of Maryland Eastern Shore’s painter, works on renovations to the nutrition science lab.
Gail Stephens, agricultural communications, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, gcstephens@umes.edu, 410-621-3850.
Photos by Todd Dudek, agricultural communications, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, tdudek@umes.edu.
