Community Nutrition
Science, Technology, Engineering, Mathematics (STEM)
In May 2014, I worked with a team of two dietetic students and one faculty member to establish the first Science, Technology, Engineering and Mathematics (STEM) conference at Miami University. When planning the conference, we included the goals and objectives for the students, attendance, and conference logistics. We invited the 2nd to 8th grade students from the local Talawanda School to expose them to topics they otherwise might not have learned. We coordinated with the university student organizations to lead each station and worked with the leadership team to establish an objective for their activity. I planned and prepared a scavenger hunt and a healthy lunch that the students enjoyed. I also led the second annual STEM conference, in April 2015. I had a team increase the advertisement for the event in multiple locations and over a longer span of time which substantially increased attendance. At my nutrition station, I taught students in groups of ten about MyPlate, portion control, and calories. In October 2015, the third STEM conference was held for Miami University’s student body, which consists of 18,000 people. I contacted and worked with a variety of university student organizations to plan an educational activity to meet the educational needs of the students.
For more information on STEM please visit http://www.stemedcoalition.org
For more information on STEM please visit http://www.stemedcoalition.org
Meals on Wheels
Every Tuesday morning I volunteered at McCullough Hyde Memorial Hospital kitchen during meal preparation. I assisted in packing hot, and cold, meals for the residents of Butler County. I properly portioned, packaged, sealed and organized meals by geographic route and delivery number to be delivered. I paid special attention to the residents’ meal tags to assess allergies, type of diet, and for any necessary substitutions. It was important to check the meal temperature to ensure the appropriate temperature upon delivery to the home to prevent food illness.
For more information on MOW, please visit http://www.mhmh.org/services-community.aspx
For more information on MOW, please visit http://www.mhmh.org/services-community.aspx
Women Infant and Children
In the summer of 2013, I learned the basics regarding WIC’s federal program regulations and qualifications. Many of the clients’ first language was Spanish which created a barrier, but I utilized my basic Spanish skills to communicate with the clients. This experience encompassed working with children, infants and young mothers so I adapted my teaching style to meet their needs. I checked clients in as they came into the office and provided information about WIC. I distributed client food checks, fresh fruits, and vegetables from the local farmers market, if they qualified.
I shadowed the dietitian’s client counseling sessions, in which she inquired about types of food consumed. I developed various nutrition educational materials on healthy eating habits, preparing easy ethnic recipes and the benefits of being physically active. I was able to teach my own class where I created an interactive Jeopardy game board about the benefits of fruits and vegetables with a nutrition educational quiz, which was a great success.
For more information on WIC, please visit http://www.plainfieldnj.gov/wic-program.aspx
I shadowed the dietitian’s client counseling sessions, in which she inquired about types of food consumed. I developed various nutrition educational materials on healthy eating habits, preparing easy ethnic recipes and the benefits of being physically active. I was able to teach my own class where I created an interactive Jeopardy game board about the benefits of fruits and vegetables with a nutrition educational quiz, which was a great success.
For more information on WIC, please visit http://www.plainfieldnj.gov/wic-program.aspx
Oxford Community Choice Pantry
The OCCP in Oxford, Ohio serves approximately 300 families in Butler County. A choice food pantry allows shoppers to choose their items according to their household size, and the federally recommended nutritional requirements. I registered shoppers and updated household records based on changes in family size, and/or income. I assisted shoppers with their food selection. Upon request, I provided ideas for food preparation from their selections, or how to cook a certain food such as whole-wheat pasta. While shopping with the customer, I offered basic nutrition advice and answered questions regarding their diet. Volunteering at the OCCP provided me with the opportunity to interact with local residents, and raised my awareness of the needs in the Oxford community.
For more information on OCCP, please visit http://www.oxchoicepantry.org
For more information on OCCP, please visit http://www.oxchoicepantry.org
Nutrition Education in the Oxford Community
I worked with a nutrition educator for twelve weeks, and twenty third-grade students from two different elementary schools in the local Talawanda School District. I utilized the MyPlate education curriculum, created by the registered dietitian in collaboration with the Talawanda's Wellness Coordinator. In each forty-minute classroom session, the goal was for students to learn how important nutrition is by eating a well-balanced diet and participating in physical activity each day. When teaching the MyPlate lesson plan, I identified foods in each food group and different ways the students might incorporate it into their diet. I led group of students, with the nutrition educator, to prepare the snack, and presented it to the rest of the class. I encouraged students to try unfamiliar foods such as snap peas. At the end of the class, the students would complete worksheets and play nutrition-related games, in which they had a lot of fun. Providing the students with knowledge, and skills, to make positive nutrition decisions was an important part of the education process. It was rewarding to see the students’ nutrition knowledge expand, and try new healthy snacks.
Student Academy of Nutrition and Dietetics
At Miami University, I joined SAND to become involved from academia to the community. This organization offers students the opportunity to interact with undergraduates who share similar interests in health and nutrition. I have been an active member for the past four years, and participated in bringing attention to the importance of nutrition in the local community, and campus. At one of the dorm meetings, I taught freshman students about healthy creative snacking in the dorm, and choosing healthier food in the dining halls. During final exams, I distributed homemade granola bars in the student center to provide healthy brain food which was well received by the students. I also worked with the Miami University athletic teams to teach the athletes how to cook a healthy high protein meal and feel comfortable in the kitchen. At the semi-annual nutrition conferences at Miami University, I attended nutrition speakers on a variety of subjects such as public policy, disordered eating, global food economy and STEM.
For more information on SAND, please visit http://miamiusand.weebly.com
For more information on SAND, please visit http://miamiusand.weebly.com
Bridgewater Food Bank
The Bridgewater Food Bank is part of the Food Bank Network of Somerset County, which strives to distribute food and provide basic human needs to those less fortunate in our community. The Bridgewater Food Bank is a huge warehouse where I volunteered to sort food donations. I assisted in packing meals for the backpack program, serving 400 students. This four-year-old program insures students who receive nutritional assistance in school also receive healthy meals sent home on weekends via a backpack.
For more information on the Bridgewater Food Bank, please visit http://www.somersetfoodbank.org
For more information on the Bridgewater Food Bank, please visit http://www.somersetfoodbank.org