OSU professor receives award
Glenda Hyde, an associate professor of practice with Oregon State University Extension Service, has been honored with the Distinguished Service Award from the National Extension Association of Family and Consumer Sciences.
Hyde, who serves Jefferson, Crook, Deschutes, and Wheeler counties, was recognized for leading high-quality community programs in food safety and preservation, nutrition education and safety, and accidental injury prevention in Oregon. The award presentation took place at the organization's recent conference in Hershey, Pennsylvania.
"Glenda is past president of the Oregon association and during her tenure was every effective in gathering and reporting details that clearly indicated the impact Extension faculty has in our communities, said Jeanne Brandt. "She is an effective and energetic advocate for her colleagues across the state."
The NEAFCS Distinguished Service Award is the highest award presented by the NEAFCS. It recognizes members for leadership, outstanding program efforts and personal and professional development. In giving her the award, the judges noted Hyde's exemplary commitment to meeting the needs of individuals, families and communities.
Hyde, who lives in Sisters, holds a bachelor's degree in home economics and business from Linfield College and a Master of Education from Eastern Oregon University. She has served as OSU Extension Family and Community Health faculty in the fields of nutrition, and food safety and preservation since 2007, with the addition of safety and accidental injury prevention in 2015.
Her journal articles include High Speed Hand Washing Builds Healthy Habits, and Food Preservation: Technology-based Approaches to Reach Diverse Audiences. Hyde is certified to train OSU Master Food Preservers, and Community Emergency Response Team volunteers.
She teaches Stress Less with Mindfulness, as well as the QPR Suicide Prevention programs. She also contributes food safety posts to the OSU Extension Food Preservation Facebook page.
Quality local journalism takes time and money, which comes, in part, from paying readers. If you enjoy articles like this one, please consider supporting us.
(It costs just a few cents a day.)