Community Nutrition Rotations
MedStar Good Samaritan Nursing Center
I'd heard many great tales of long term care from dietitians who love working in long term care, and now I completely understand the draw! My rotation was just 4 days; I would have enjoyed a longer rotation, that's for sure. Attending the morning meetings with the patient care team provided valuable insight into any changes in patient status and it felt great to contribute to the strength of the team. During my rotation, I also gained experience completing annual and quarterly assessments. I thoroughly enjoyed connecting with the patients!
Food & Friends
My first day at Food & Friends included a home visit! The RD I shadowed had amazing interviewing skills and she kept the discussion focused on important, concise nutrition information relevant to the client. Day Two brought a few hours in the kitchen meeting the chefs, cutting, and preparing vegetables for the day’s meals. The atmosphere in the kitchen is great- the staff and volunteers are deeply committed to providing nutritious meals to the clients served by Food & Friends. Day Three? I helped deliver 35 meals throughout NW Washington, D.C., over a span of 7 hours. What a pleasure to meet the clients! And, what a workout physically. The traffic, construction, narrow one-way roads, lack of parking, weather… kudos to the Food & Friends drivers for their efforts!
So continued the pattern. During my second week at Food and Friends, over the span of two days, I helped pack ~500 meals for clients. I assisted with the first lesson of the Fall Cooking Matters class series and volunteered to continue teaching following the end of our rotation; I loved the connection I formed with the clients!
Our integral participation with the Nutrition team continued until the last minute of our rotation as Leigh and I were involved in meal design for the upcoming menu cycle. We assisted in modifying regular menu selections to accommodate renal, GI friendly, soft, pureed, no dairy, vegetarian, diabetic, heart healthy, no fish, and homeless menu selections.
So continued the pattern. During my second week at Food and Friends, over the span of two days, I helped pack ~500 meals for clients. I assisted with the first lesson of the Fall Cooking Matters class series and volunteered to continue teaching following the end of our rotation; I loved the connection I formed with the clients!
Our integral participation with the Nutrition team continued until the last minute of our rotation as Leigh and I were involved in meal design for the upcoming menu cycle. We assisted in modifying regular menu selections to accommodate renal, GI friendly, soft, pureed, no dairy, vegetarian, diabetic, heart healthy, no fish, and homeless menu selections.
Prince George's County Area Agency on Aging
My first rotation was with the fast paced Prince George’s County Department of Family Services Area Agency on Aging. No two days seem the same!
During our rotation, my partner, Leigh, and I attended a planning meeting at Watkins Park for the Prince George’s County Senior’s Picnic. Expected attendance for the event is 1,500; food safety is a major concern. Our preceptor’s expertise and experience in food service is a huge benefit during this, and other, Prince George’s County Area Agency on Aging events, such as the Red and Gold banquet.
I learned about Older Americans Act policies, funding, and implementation requirements for nutrition quality standards. We assisted in the Telephone Reassurance Program by contacting seniors participating in the home-bound meal program, we called seniors to complete Senior Picnic registration as well as federal nutrition assessments. We attended an in home visit for a participant in the annual Heat’s On Water’s Off event. We also visited a subsidized housing complex where we assisted in the distribution of Senior Farmers’ Market Nutrition Program (SFMNP) coupon books. We assisted with the organization and submission of SFMNP paperwork to the USDA. At the Camps Springs Senior Center, Leigh and I served congregate meal lunches, visited with the seniors, and assisted with federal nutrition assessments.
Leigh and I individually developed Menu Notes, nutrition education material presented to congregate meal participants and distributed to senior centers throughout Prince George’s County. We also created a digital representation of the Watkins Park area that is used for the Senior Picnic, to assist with planning efforts involved in the Senior Picnic.
Click here to view my work samples from my Prince George's County Area Agency on Aging.
During our rotation, my partner, Leigh, and I attended a planning meeting at Watkins Park for the Prince George’s County Senior’s Picnic. Expected attendance for the event is 1,500; food safety is a major concern. Our preceptor’s expertise and experience in food service is a huge benefit during this, and other, Prince George’s County Area Agency on Aging events, such as the Red and Gold banquet.
I learned about Older Americans Act policies, funding, and implementation requirements for nutrition quality standards. We assisted in the Telephone Reassurance Program by contacting seniors participating in the home-bound meal program, we called seniors to complete Senior Picnic registration as well as federal nutrition assessments. We attended an in home visit for a participant in the annual Heat’s On Water’s Off event. We also visited a subsidized housing complex where we assisted in the distribution of Senior Farmers’ Market Nutrition Program (SFMNP) coupon books. We assisted with the organization and submission of SFMNP paperwork to the USDA. At the Camps Springs Senior Center, Leigh and I served congregate meal lunches, visited with the seniors, and assisted with federal nutrition assessments.
Leigh and I individually developed Menu Notes, nutrition education material presented to congregate meal participants and distributed to senior centers throughout Prince George’s County. We also created a digital representation of the Watkins Park area that is used for the Senior Picnic, to assist with planning efforts involved in the Senior Picnic.
Click here to view my work samples from my Prince George's County Area Agency on Aging.
Food Supplement Nutrition Education Program (FSNE)
My FSNE rotation was packed with so many different experiences, our two weeks at FSNE flew by!
During our rotation, we taught a variety of curricula and various settings throughout Baltimore city. One morning in Baltimore city, we taught “Max Goes to the Farmers’ Market” and provided tastes of Golden Delicious, Granny Smith, and Honeycrisp to over 120 students at Samuel Coleridge Taylor #122! At Samuel Coleridge, we quickly learned the importance of Judy Centers (in Baltimore City communities). We also participated in an adult nutrition education class, Healthy Cents, which was provided through the Judy Center, as well.
On a very rainy day, we ventured to Carroll County where we assisted with nutrition education activities and tastings with developmentally disabled adults. Had the rain held off, we would have also provided a hand in their garden, assisting with end-of-season tasks.
Professional development was in full swing, as the Baltimore City school year was well under way. We attended an Integrating Nutrition in the Curriculum educator’s class, a Head Start educator’s Read for Health training session. We also attended and assisted with break out sessions for a FSNE Professional Development presentation.
Leigh and I also assisted in the Columbia office, providing Facebook posts, Text to Be Healthy messages, and feedback on the Cooking with Kids web page for FSNE’s Eat Smart, Be Fit, Maryland website.
During our rotation, we taught a variety of curricula and various settings throughout Baltimore city. One morning in Baltimore city, we taught “Max Goes to the Farmers’ Market” and provided tastes of Golden Delicious, Granny Smith, and Honeycrisp to over 120 students at Samuel Coleridge Taylor #122! At Samuel Coleridge, we quickly learned the importance of Judy Centers (in Baltimore City communities). We also participated in an adult nutrition education class, Healthy Cents, which was provided through the Judy Center, as well.
On a very rainy day, we ventured to Carroll County where we assisted with nutrition education activities and tastings with developmentally disabled adults. Had the rain held off, we would have also provided a hand in their garden, assisting with end-of-season tasks.
Professional development was in full swing, as the Baltimore City school year was well under way. We attended an Integrating Nutrition in the Curriculum educator’s class, a Head Start educator’s Read for Health training session. We also attended and assisted with break out sessions for a FSNE Professional Development presentation.
Leigh and I also assisted in the Columbia office, providing Facebook posts, Text to Be Healthy messages, and feedback on the Cooking with Kids web page for FSNE’s Eat Smart, Be Fit, Maryland website.
Montgomery County Public Schools Division of Food and Nutrition Services (MCPS DFNS)
What a great rotation! In a short 4 days, we learned so much about Montgomery County Public School's Division of Food and Nutrition Services.
We visited Forest Oak Middle School where we worked with the kitchen Manager during lunch service. We saw firsthand how important it is to build relationships with the students and have a strong and reliable team in the kitchen; Chrissy is an exceptional role model!! We shadowed a DFNS Supervisor at Sargent Shriver Elementary School where we learned about the MMFA. Our third site visit was to Bells Mill Elementary School where we assisted with a nutrition education class for Head Start students; we also interviewed K-5 students during their lunch periods to better understand their lunch time experience - that was so much fun! While at Bells Mill, we also gained a better understanding of reimbursable meals and meal components.
At the Central Production Facility, we met with various members of the strong DFNS staff who provide important support services to students of all ages, throughout the county. From our time with the staff I have a better understanding of menu planning (and the challenges involved!), purchasing, and contract bidding; FARM applications and processing; DFNS accounting and finances; as well as meal reimbursement in the CACFP.
No visit to a Central Production Facility would be complete without a facility tour, which was amazing! We missed seeing the Cook Chill room in full bloom - I would love to see 200 gallons of macaroni & cheese being prepared! The equipment required to produce food and prepare it for shipping was so impressive. I felt really small standing next to those huge pieces of equipment!
Checkout my work samples from my MCPS DFNS rotation!
We visited Forest Oak Middle School where we worked with the kitchen Manager during lunch service. We saw firsthand how important it is to build relationships with the students and have a strong and reliable team in the kitchen; Chrissy is an exceptional role model!! We shadowed a DFNS Supervisor at Sargent Shriver Elementary School where we learned about the MMFA. Our third site visit was to Bells Mill Elementary School where we assisted with a nutrition education class for Head Start students; we also interviewed K-5 students during their lunch periods to better understand their lunch time experience - that was so much fun! While at Bells Mill, we also gained a better understanding of reimbursable meals and meal components.
At the Central Production Facility, we met with various members of the strong DFNS staff who provide important support services to students of all ages, throughout the county. From our time with the staff I have a better understanding of menu planning (and the challenges involved!), purchasing, and contract bidding; FARM applications and processing; DFNS accounting and finances; as well as meal reimbursement in the CACFP.
No visit to a Central Production Facility would be complete without a facility tour, which was amazing! We missed seeing the Cook Chill room in full bloom - I would love to see 200 gallons of macaroni & cheese being prepared! The equipment required to produce food and prepare it for shipping was so impressive. I felt really small standing next to those huge pieces of equipment!
Checkout my work samples from my MCPS DFNS rotation!