Drusilla Banks is a specialist in food science and nutrition for University of Illinois Extension. Banks' areas of expertise include nutrition, food safety and sanitation, community nutrition, food chemistry, and health education. She provides educational resources, training and consultation to community organizations and government agencies. She has been a member of the Extension staff since 1982.

Banks has a bachelor of science degree from Southern Illinois University where she majored in home economics education and specialized in foods and nutrition. She recently received a Master of Science degree in foods and nutrition at the University of Illinois at Urbana-Champaign.

Prior to joining Extension, Banks spent seven years as Field Staff Coordinator for the Community and Economic Development Association of Cook County, Inc., Older Americans Division, Senior Citizens Nutrition Program. In this role, she recruited and trained community volunteers, and established Home Delivered Meals programs through local hospitals for convalescing older adults.

Banks enjoys working with the Chicagoland media (radio and television). She sees this medium as the most efficient method to getting her message to the people. She loves teaching and helping people find ways to raise the quality of their lives by improving lifelong dietary and health practices.

Banks is a registered nutrition counselor and has received certification from the American Association of Consumer and Family Sciences. Her other professional affiliations include the Society for Nutrition Education, Chicago Nutrition Association, and the Institute of Food Technologists.

Program Offerings

Extension programs and workshops address issues that have been identified by community leaders for particular target audiences and/or the general public. Examples that area currently available include:

Health and Wellness

Exercise for Everyone
This workshop encourages improvement of strength, endurance and flexibility with emphasis on the latest research supporting physical activity and health effects.

Diet and Coronary Heart Disease
This program explains how fat and cholesterol in the diet can affect cardiovascular health. Dietary modifications to achieve the Dietary Guidelines are emphasized.

Hypertension, Diet and Lifestyles
Participants explore lifestyles that contribute to hypertension, a preventable risk factor for stroke and heart disease. They learn to monitor and understand their own blood pressure reading. Diet, drug and food interactions are also discussed.

Food Preservation and Food Safety

Basic Food Safety
This program reviews the basic rules for safe food handling and applies them to a variety of day-to-day situations faced by consumers both in and away from home.

Volunteer Master Food Preservers
Community volunteers spend 30 hours in training to become certified in food safety, long term food preservation methods (canning, freezing and drying), and food demonstration skills. Certified volunteers return 60 hours of time by presenting programs, workshops and demonstrations to small community groups, local fairs, farmers markets and garden clubs. Volunteer skills are updated annually through recertification sessions and examinations.

Meal Planning and Safe Food Handling
Volunteer food handlers for emergency food pantries, shelters and soup kitchens learn to evaluate donated foods for safety, plan balanced meal boxes, and handle food safely.

Food Preparation and Food Buying

Supermarket Survival Skills
Consumers on limited budgets learn to prepare for supermarket shopping to make wise food selections. Shoppers learn to identify strategies employed by businesses to encourage consumer spending. Package labeling and meal planning are also a focus of this lesson.

Vegetarian and Plant-Centered Meals
This workshop covers the healthful effects of vegetarian diets and how to plan for nutritional adequacy in plant-centered meals. The program includes making wise food choices, determining meal patterns, selecting cooking methods, and expanding knowledge about food sources for various nutrients.

Nutrition

Food Labeling
Current food labeling is analyzed and proposed changes are discussed. The use of health claims, vitamin/mineral food fortification, serving sizes, and nutrient content are emphasized through lecture and activities.

<< Return to Staff Listing