Kathryn and George Hudiburgh
Kathryn and George Hudiburgh are the parents of Neva Cochran, MS, RDN, LD, FAND, who created this scholarship in their honor. George Hudiburgh was an Air Force fighter pilot who started his military career when he entered the U.S. Army Air Corps during World War II. He passed away in 2003. Kathryn Green Hudiburgh was an elementary school teacher. She lives in Dallas and was 97 years old on July 20, 2020. Kathryn, along with her brother, Frederick, and sister, Mary Beth, grew up as the fourth generation of a Central Texas farming/ranching family. To honor her family’s agricultural background and the valuable role that farmers play in providing for an abundant, safe and nutritious food supply, Neva has chosen to create scholarships and grants for dietetics students in their honor. The first was the Frederick Green Memorial Internship in Nutrition Communications, an endowed fund with the Academy of Nutrition and Dietetics Foundation, which provides a stipend for a student to do a summer internship with an RDN specializing in nutrition communications. The second was the University of Oklahoma Mary Green Lovelace Nutritional Science Scholarship for an undergraduate or graduate student working toward becoming a registered dietitian nutritionist. The third was the Texas Woman’s University Neva Cochran Scholarship Endowment in Nutrition for a first or second year dietetic intern/master’s student.
Scholarship Criteria:
- Recipients must be an undergraduate/graduate dietetics student or a dietetic intern.
- Recipients must also support science-based nutrition as demonstrated through a 300-500 word essay addressing how registered dietitian nutritionists can effectively communicate the role of modern agriculture and the food industry in providing a safe and adequate supply of nutrient-rich food for people in the U.S. and around the world.
- You may describe how you would, as a registered dietitian nutritionist, advise clients regarding issues related to food and science-based nutrition. Appropriate topics include, but are not limited to, the role the food industry and/or farmers and ranchers play in sustainability of the environment and food supply, organic farming compared to conventional and bioengineered (GMO) farming, the health and nutritional value of frozen and canned foods compared to fresh foods, and the value/risk to consumers of additives/preservatives in food products.