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. |
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 |