This year’s theme for National Nutrition Month, “Food Connects Us,” rings especially true for the USC Leonard Davis School of Gerontology’s nutrition programs. From helping USC patients and providers prepare healthy snacks and visiting a three-generation family food business to taking on a statewide leadership role in dietetics, students and faculty members are showing that food isn’t just sustenance but is also a powerful tool for building community.
Healthy snacks on the Health Sciences Campus
Throughout March, several National Nutrition Month activities have been coordinated with Keck Medical Center and Norris Cancer Center, including nutrition tips in staff newsletters and “Mindful Monday” healthy lunch options offered each week in hospital cafeterias.
Students in the Master of Science in Nutrition, Healthspan and Longevity program have also partnered with the hospitals’ clinical registered dietitians to present on-site information and activity booths, including make-your-own trail mix stations supplied with ingredients for a personalized, nutrient-dense snack. Along with nutrition benefits, students and faculty also share information about the different countries and cuisines in which each ingredient is used.
“To me, this year’s National Nutrition Month theme is all about seeing food as more than just nutrients — it’s a way to connect, share experiences, and create meaningful moments with others,” said MSNHL second-year student Kayla Boggs. “To celebrate, I teamed up with Keck Medicine to put together handouts on the benefits of a Golden Date Crunch recipe, along with how its ingredients are used around the world to highlight the power of food in bringing people together.”
For first-year MSNHL student Jennifer Westfall, this year’s theme is also a reminder that everyone deserves food as well as the dignity and connection it brings.
“‘Food Connects Us’ highlights that food is more than just what we eat—it’s about people, stories, and the challenges many face,” Westfall said. “I’ve seen how deeply food insecurity affects families, but also how food fosters connection. Whether through shared meals, recipes, or community support, food nourishes both body and resilience.”
Students tour a flavorful family business
On March 7, students in GERO 484: Food History, Culture and Society visited the Tampico Spice Company factory in Los Angeles. David Martinez, a USC alumnus, led a tour of the facility and discussed the history of the company, which was founded by his grandfather, Jesus Martinez, in 1947.
Cary Kreutzer, Director of the MSNHL program and Instructional Professor of Clinical Gerontology and Pediatrics, said students reported being impressed by the family-owned company’s deep international sourcing connections, its market reach across diverse clientele, and Martinez’s inspiring stories about visiting farmers around the world.
“Mr. Martinez shared his international travels to select only the best spices. 90% of spices they manufacture are sources outside the U.S.; garlic comes from California. The purchase the spices whole and prepare with various equipment in their factory,” Kreutzer explained. “They service retail grocery stores, restaurants and food manufacturing companies that purchase barrels of spice blends for their food products. Mr. Martinez said that spice flavor blending is growing, and they work with customers on new blend for food products and have developed some of their own blends.”
A leading voice for California dietitians
Instructional Associate Professor Cary Kreutzer, director of the Master of Science in Nutrition, Healthspan and Longevity program
Kreutzer, a registered dietitian for more than 40 years, has also built deep connections and partnerships throughout the wider dietetics profession over the decades. In June, she starts a new chapter in her professional involvement as President-Elect of the California Academy of Nutrition and Dietetics, the membership of which includes more than 6,000 dietetics professionals in California.
“I look forward to listening, learning and leading the dietitians of California,” Kreutzer said. “I also see this opportunity to model for our dietetics students here at the USC Leonard Davis School to encourage their involvement in their future profession.”
A member of the California Academy’s Education Council since 2018, Kreutzer said she is a strong believer in volunteerism and that staying involved is crucial for supporting the profession.
“I became a Registered Dietitian in 1982. In my early years I became involved in dietetics organizations, serving on committees and then running for offices,” she said. “I have immensely benefitted from my involvement, connecting with individuals and agencies, partnering on grants and education events, and finding career opportunities.”
