It's week 9 & 10 already!! Time really flies, I cannot believe it! Here are some of the activities I have completed this week:
Healthy Eating Presentation Over the past week I had the opportunity to present a healthy eating lesson to a family!! The mother was so open to learning new ways to help increase fruits and veggies in her children's diet. We started the lesson by first eating dinner together. The woman who planned the event reached out my my preceptor to see if I would be interested in giving the presentation. It was a great experience. After dinner we then went into the lesson finished with an activity. The kids made fruit salad together! It was very fun and the kids had a chance to be independent in the preparation process. Tube Feeding I also had the chance to see a tube feed at the school! One of the kids is currently being fed through a PEG tube. The child was very aware of what he had to do, and he was very happy to talk about what he did for spring break as the school nurse gave him his tube feed. He went to disney world with his family! The school nurse then told me how she prepares for the tube feeds. SHe feed the child twice everyday. Then the child has to sit for a little while and usually will talk or play a game while they wait for the tube feed to settle in. the child has recently began to eat soft food by mouth, and was excited to share this with us! Jr. Chef This week for Jr. Chef we will be making Turkey sliders with baked barbecue chips. The students were so excited to make these! One student showed up to cooking class this week. It was sad that not as many showed up this week. We made the barbecue chips first. This was exciting because the students learned how to use a mandoline to slice the russet potatoes. We had to reevaluate if we would continue to have cooking class for the last week. We decided to still have it next week. I hope the students will show up next tuesday. We will be making rice krispy treats and strawberry/ brownie/ marshmallow kabobs with a chocolate drizzle. The recipe for the kabobs will include store bought brownies and this will be a quick recipe! One competency achieved was CP 1 Demonstrate a high standard of professional responsibility through continuous service to the community by applying leadership principles. I did this through finishing up my theme meal report and reflecting on the experience. Something new that I learned was the importance of organization during a tube feed. The nurse had to make sure she had everything set up before she called the child down to administer the tube feed. Everything went very smoothly because she was set up prior to the child's arrival to the nurse's room. In a study I found it was interesting that PEG tubes were placed 16.6 /100,000 US children in 1997 to 18.5 in 2009 (Fox, 2014). One activity that I did well was CRDN 3.10 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals. The completion of my inservice lesson plan for the waste reduction lesson fulfilled this. I will be completing my inservice presentation next week and I had to get my presentation reviewed by my preceptor and her supervisor. They were excited for the presentation, and so am I! One activity that I would like to work on is CRDN 2.2 Demonstrate professional writing skills in preparing professional communications. I will complete this with the completion of my literature review. I want to finish this in advance so I can organize my thoughts regarding my research topic. I am excited about my topic I just want to organize all of the research I have found. References: Fox, Campagna, Friedlander, Partrick, Rees, & Kempe. (2014). National Trends and Outcomes of Pediatric Gastrostomy Tube Placement. Journal of Pediatric Gastroenterology and Nutrition, 59(5), 582-588.
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It's week 7 & 8 already!! Time really flies, I cannot believe it! Here are some of the activities I have completed this week:
Flyer Creation I have had the chance to make a lot of flyers for the program here at OPS. I have made flyers for the different meal times with meal changes. I have made flyers for Owensboro Middle School- South’s Barbecue theme day, Jr. Chef ( a high school cooking club), and for fruit and vegetable fun facts that will be given to the elementary school teachers to distribute. The kids will have activity sheets, coloring sheets, adn fun facts to learn! Data Entry Meeting From my time at OPS I’ve learned how important it is to maintain strong lines of communication between different organizations. It is important to learn to organizing data from the school to an online data form. In order to do this the schools will be saving the environment by allowing the use of binders and paper passed to each manager to be decreased. I thought this would be a great idea! Especially since a lot of companies are provided a paperless option now. Jr. Chef This week for Jr. Chef we will be making chess bars with sliced strawberries. I am excited about this dessert because I know the students will love these! The original recipe calls for the bars to be cooked at 300 for 40-50 minutes. Since we have close to an hour for cooking club we will change the heat of the oven to 350 and cook the bars for 25-30 minutes instead. I know these will be delicious! This week we decided to move cooking club to Wednesday so everyone will have a chance to attend. After we made the chess bars the students loved them! This coming week we will make cake cookies. The cake cookies will be made in 4 different flavors: Chocolate chip, red velvet, Reese’s, and Cookies n’ Cream. I’m am so excited for this recipe! One competency achieved was CRDN 3.7 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management. I achieved this competency by completing my theme meal with a tropical theme! I created marketing materials and promotional items. I helped serve the meal at the high school & middle school . The menu included recipes, nutrition information, and allergy notices. Something new that I learned was the importance of managing a kitchen during a theme meal. I had to make sure that everyone in the kitchen was aware of the allergens in all of the menu items (Bailey, 2014). The only allergen that was apparent was the dairy and wheat in the cupcakes. Before the completion of the theme meal I had to put together standardized recipes with the allergy informations of each ingredient. One activity that I did well was the actual completion of my theme meal! It was great the students loved the theme and the addition of the pineapple upside down cupcakes. The students also had a chance to have queso and they absolutely loved it! One activity that I would like to work on is the completion of my inservice presentation. I will be completing a presentation during our managers meeting on the importance of waste management. I will complete this in the next 2 weeks! There has been an increase in the amount of waste. We will go over how to decrease waste by cooking to the line, going over “Offer versus Serve”, and hopefully this will help. References: Bailey, S., Billmeier Kindratt, T., Smith, H., & Reading, D. (2014). Food allergy training event for restaurant staff; a pilot evaluation. Clinical and Translational Allergy, 4, 26. http://doi.org/10.1186/2045-7022-4-26 Breakfast Review at Sutton Elementary
This week my preceptor and I did a breakfast review at Sutton Elementary. For breakfast they had Cinnamon Rolls, cereal, oranges, and a choice between orange or grape juice. They kids loved the cinnamon rolls! We were there to evaluate how the breakfast program is ran. The kids go through the line and then they are placed at a table. In the center of the table is an iPod touch in a basket where the kids are timed during breakfast. This is done to make sure the kids are out on time to go to the school assembly. The kids end up eating faster than the amount of time they are given for breakfast and leave to go to the assembly. Most of the kids enjoy breakfast. TOday they had a field trip and they were even more excited about their trip! The kids left the school at 8am for their field trip. Jr Chef at Owensboro High School This week at Jr. Chef we made chess bars with sliced strawberries. I was really excited to make these with the students because I personally love chess bars!! They also loved the recipe. I made recipe cards for them, so they could make the bars at home if they wanted to. The kids were surprised at how much powdered sugar was in the bars. The bars were very rich, but they were still delicious! I would definitely make this sweet treat at home. They also loved the recipe card. Better Bites Program at Owensboro Christian Church We served around 70 children snack during the better bites snack program! This program was implemented to give kids healthy snack alternatives. There were informed that if they see the blue " better bites" logo that this is a healthy snack option for them to try. At snack they had whole grain tostitos scoops with salsa and carrot chips with ranch. They loved it! The presentation of the carrots in chip form really made the kids want to eat the carrots. Presentation is everything!! The kids came in and sat at round tables. Then the YMCA staff helped us pass out all of the snacks to the kids. We also helped pass out the salsa. Passing out snack in this way was a very good idea and there was no chaos. The kids were quiet during the announcement of explaining “better bites” and then they had a chance to enjoy their snacks. One competency that I achieved this week was CRDN 2.12 Perform self-assessment and develop goals for self-improvement throughout the program. It is important to be able to reflect on what is going well and what needs to be improved. I love constructive feedback because it gives me the opportunity to learn more. My preceptor gave me my mid-point evaluation this week. The time is passing so quickly and I cant believe I already have 5 weeks left at this location. Something that I learned this week was the importance of presenting food to children in a way that will make them want to eat it (Correia, 2014). The kids prefer a visually appealing food. They also prefer the food to be presented in a familiar way with a food they will like, i.e tortilla chips. THe tortilla chips with the carrots chips was a great idea. The kids love ranch so they were able to try the carrot chips and they also loved the tortilla chips were is a scoop form. They also loved the salsa. One competency that I did well this week was CRDN 2.8 Demonstrate negotiation skills. I did this by completing the capital planning report. In the capital planning report I spoke with the cafeteria managers, staff, school nutrition supervisor, and the school program assistant. I did this to get the information needed to determine the procedure for capital expenditure. One competency that I would like to work on is CRDN 4.1 Participate in management of human resources. I will do this by participating in interviews for a new cook/baker position at the public school. This is very important because it will give me the ability to be present in a food service interview. I have done interviews before, but it is always great to get new experiences giving interviews for different positions. References: Correia, D., O'Connell, M., Irwin, M., & Henderson, K. (2014). Pairing Vegetables with a Liked Food and Visually Appealing Presentation: Promising Strategies for Increasing Vegetable Consumption among Preschoolers. Childhood Obesity, 10(1), 72-76. Snack Review at Owensboro Middle School-North
In order to make sure each afterschool program is operating in a beneficial way the Central office conducts snack reviews from time to time. Each snack review occurs during the after school programs at the schools. The supervisor of the after school program had a grain and a juice option for the middle schoolers. The program was very organized and each student received a bag of chips and a juice. I took a tally-count of each student. After they received snack they had the choice of going to the gym or participating in a archery program! I have never tried archery before so I thought that was interesting. Jr Chef at Owensboro High School At the highschool we have a cooking club meeting every tuesday! The cooking club is registered with the school and it is called Jr. Chef. This tuesday we made ice-cream in a bag and fudge brownies. The students loved both of these recipes!! The ice cream in a bag was set up in a way that they could put each ingredient needed into their small bag, then go over to put ice and rock salt into their gallon bag. Al they had to do was shake up their bag for 10 minutes and then they had ice cream! We had toppings like nuts, gummy bears, crushed oreos, strawberries, and whipped cream. We also had the students make brownies to go with their ice cream. The brownies were done right around the time they finished shaking and topping their ice cream. Newton Parrish Elementary I also had the chance to spend the day working as a lunch lady at Newton Parrish Elementary school. I went in around 6:45 and helped serve breakfast and lunch to the students. The kids had pancake wrapped sausage on a stick for breakfast and turkey/cheese sandwiches and hot dogs, and a meatless option for lunch. Before lunch begins the students come down to the lunch room with a count of how many students want turkey/cheese for hamburgers. Sometime when the children come through the lien they may forget their choice or want to change their choice. This can be a little difficult if we have counted out the sandwiches to perfectly match the previous counts in the morning from the classes! We had to ask some kids if they would like to switch to a hotdog or meatless option so we didn't run out of turkey/cheese sandwiches. One competency that I did well was the CRDN 2.2 Demonstrate professional writing skills in preparing professional communications. For the Jr. Chef program I had to first come up with a supply and ingredient list ot be sent to my preceptor and I also had to make a recipe card to hand out to the students! THey loved having the ability to make the recipe at home. I had to make sure there were no spelling or grammatical errors in both my email and my recipe card. Something that I learned this week was the importance of communicating what you want in a business setting. Communication skills between businesses is very important. Clear communication and two-way conversations are also very important (Gurden, D). Especially when you see something you don’t agree with. I had the chance to sit in on an important meeting for the school system! It was great to see the positive listening and communication skills used during the meeting. One competency that I did well this week was the completion of my second plate waste study at Estes Elementary and that was fulfilling CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings. In the kitchen I had to communicate to everyone that Kaylee and I would be counting the carrots before placing them on the serving line. We also had to communicate with the kitchen staff to let them know we would be collecting all of the uneaten carrots at the end of lunch. One competency that I would like to work on is CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data. I will complete this in the upcoming week by doing my inservice presentation on the importance of decreasing waste in the kitchen. References: Gurden, D. (2016). Clear communication: Listening, observing and ensuring that communication is two-way are essential healthcare skills, whether you are dealing with patients, families or colleagues. Nursing Standard, 30(24), 63. I am so excited to begin my rotation at Owensboro public schools! My first day was so fun because we are on the news!! On my first day at the my foodservice rotation we had to be at the school at 5:45am! The news contacted my preceptor late friday afternoon to do a news interview at a school on Monday! The reason the news wanted to come to one of the schools is because it is National Breakfast Week. National Breakfast Week has a big focus on the importance of eating a well balanced breakfast to give children fuel for the day. Every Owensboro public school provides free meals to students each day! Fresh fruit is also provided during national breakfast week. I personally helped some of the schools prep: watermelon, grapes, strawberries, and oranges. The kids loved the fresh fruit and they also loved the goodie bags we gave to them during the week. In the goodie bag there were activity booklets, bracelets, pencils, and scooby-doo snacks.
Next we had the chance to taste test a possible field trip lunch for the students. The taste test was at Sutton Elementary. The lunch item is called “Anytimers” and there were two flavors we were testing. We tested a Pepperoni cheese pizza and a turkey, cheese, and crackers meal. After the kids tried their mela option there were two boxes, one with a thumbs up and one with a thumbs down. Most of the kids enjoyed the pizza. You could tell that some of the school outcomes varied. At the first taste test the kids loved the turkey and cheese and at tow more schools the kids loved the pepperoni pizza. Lastly I spend the day at Sutton Elementary on wednesday! I had the opportunity to help prep fruit for the week. I chopped and packaged strawberries, watermelon, and grapes. At Sutton there are 5 staff workers, but it is a small kitchen. They were very appreciative that I could help them prep for the week. On the day I was there they had Grandparents day and on friday they had dad’s day. For grandparents day the kitchen had a menu of turkey, mashed potatoes, green beans, roll, and watermelon or grapes for th fruit. For Dad’s day they had the Dad’s come eat lunch with the children and they really enjoyed it! One competency that I achieved this week was CRDN 4.3 Conduct clinical and customer service quality management activities. I helped conduct a taste testing at Newton and Sutton Elementary. In order to complete this taste testing we set out all of the pepperoni and turkey/cheese lunch meals at each table. After the meal the students told us is they liked/disliked the meal by placing it in the appropriately labeled box. One thing that I learned at the kitchen was the importance of food safety and safe hand washing procedures to keep food safe. This is so important in a kitchen because children are eating the food and they are also at risk of getting foodborne illnesses. Their immune systems are much weaker in comparison to an adult’s immune system. (Henson, Teresa. (2017) “Food Safety: It's in Your Hands.” Journal of Nutrition Education and Behavior, vol. 49, no. 10, p. 885.) One competency that I did well on was CRDN 2.7-Apply leadership skills to achieve desired outcomes.- by working with kitchen staff to prepare school breakfast and lunch at Sutton elementary. One competency that I would like to work on is CRDN 2.5 Assign duties to NDTRs and/or support personnel as appropriate.- by planning and completing theme meal. |
AuthorHello! My name is Jada Linton and I am Dietetic Intern at the University of Kentucky. Welcome to my blog, follow me on my journey through my internship, it is going to be exciting!! ArchivesCategories |