Monthly Archives: November 2015

AHF – Philadelphia/South Jersey Scholarship Opportunity for Penn State students

The Philadelphia/South Jersey Chapter of the Association for Healthcare Foodservice is pleased to announce that we are again offering scholarships (two for undergraduate and graduate – $1,000 each) to eligible students. Students will have the opportunity to apply for an undergraduate or graduate scholarship as appropriate to their level of study. The scholarship will be for the 2016-2017 school year. Student applicants must be enrolled in a dietetic or hospitality program in the Philadelphia/South Jersey area (which includes Penn State University).  Scholarship award winners will be chosen by committee based on selection criteria that include financial need, scholastic achievement, commitment to the profession, and leadership ability.  Please note that students enrolled in Pennsylvania State University are encouraged to apply.

It is our hope to announce the scholarship awards at the Philadelphia/South Jersey Chapter of the Association for Healthcare Foodservice Annual Symposium which will be held March 10, 2016.

Applications must be postmarked no later than January 29, 2016 and received by January 31, 2016 to be considered for this year’s awards.

Please see the AHF Scholarship Form – 2016 and AHF Flyer for more information.

The application may also be downloaded from the PSJAHF website: www.psjahf.org

Send the scholarship applications to:

Susan E. Adams, MS, RD, LDN, FAND (Nutrition Programs) School of Nursing and Health Sciences La Salle University 1900 West Olney Avenue Philadelphia, PA 19141

Send your questions via email  to Susan at: adamss@lasalle.edu or check our website at: www.psjahf.org

Nicole Andler shares about her field experience last summer!

For my field experience I was at the University of Connecticut for the NACUFS internship. NACUFS or, the National Association of College & University Food Services organization is an organization that has programs all across the country focused on campus and university dining. Although this may sound unappealing to nutrition majors, this field experience was much more than a food service based experience. At the University of Connecticut where I was placed I was able to work with many managers in food service, experienced chefs, and dietitians. I also was able to organize and execute a Hawaiian themed meal for over 800 people. This gave me the opportunity to work on various leadership skills as well as other vital skills that are important for professionals to possess.

My preceptor has her culinary degree from Johnson & Wales University and worked for many years as a chef in various places in Connecticut such as the Mohegan Sun Casino. Now she serves as an Assistant Manager in one of the Dining Commons on UConn’s campus and serves as the preceptor for each year’s interns for the NACUFS internship.

My day-to-day experiences were very different because I got to work in many places across UConn’s campus. I worked in catering, culinary, the bakery, making ice cream in their Creamery, and also with one of the dietitians on campus. With the dietitian I was able to work with an online application called Food Processor and assist in diets of students on campus. Although I didn’t get to work directly with the students I was able to use software and skills from class during my time with the dietitian. Working in many aspects of food service gave me a balanced experience and allowed me to gain skills in various areas. I also gained an immense amount of management and leadership experience throughout this eight-week field experience.

Although there were many parts of the internship that I liked, the thing that I liked the most was the flexibility of the program. My preceptor chose activities that could be more applicable to me and the other intern since we were both nutrition students. The amount of things I learned about management and nutrition was paired with an immense amount of leadership, communication, and teamwork skills that I was able to improve. My least favorite part of the internship was waking up at early times such as 4am for certain parts of the internship. This didn’t happen often and most days I was awake by 7am, but as long as you are willing to adapt to waking up at earlier times this isn’t a huge issue.

The most important part to my learning was being able to be flexible and take each experience as an opportunity. Everything we may face in the future as dietitians may not be things that we like, but experiences are meant to make us learn and grow. This internship provided me with the opportunity to learn many things about food service management and nutrition and also about skills that are vital as professionals in any field of work. The NACUFS program is unique as well in that there are other programs across the country at other universities that also offer unique experiences some of which are focused on nutrition and others are focused on food service management.

Written by: Nicole Andler

Are you interested in working in Food Industry? Check out the AFFI summer internship!

AAFI is looking for interns three times a year roughly January to April, May to August, September to December. We are looking for students who are interested in nutrition,  food safety or food science regulation and policies and how it affects the industry. We are a very small trade association (17 staff members) that services the frozen food industry and retailers. The interns would learn more about the broad regulations world (labeling requirements, setting DRIs and DRVs, GMO labeling, food safety, etc.) Interns would learn about the stakeholder role industry has in policy and how the picture can be much more complicated than it may seem to the average consumer or even policy maker. Also, this is a great opportunity to refine technical writing skills, which is a great way to build your portfolio!

 A stipend may be available, but the intern must arrange their own housing in DC, MD or VA and have a car. The intern can be a recent graduate (i.e. someone who graduated in December and is looking for spring internship), or a summer intern. We are looking for both January-April and summer interns at this time.
Note that this opportunity would qualify for Juniors in the dietetics option that are completing field experience this summer.
Click on this link for the official internship posting:  AAFI Regulatory and Technical Affairs Internship   If you are interested in learning more about the internship and/or applying, please contact:

Study Abroad this Summer in Lyon, France with Hospitality Management!

Dear NUTR students,

Hospitality Management offers a 2 week summer study abroad program May 12-24, 2016 in Lyon, France (3rd largest city in France). This a culinary experience at the Institut de Paul Bosce. The trip includes winery and cheese tastings, museum visits, French Cuisine, and weekend freedom with the ability to travel to Paris, Nice, Milan, Switzerland, etc.

Please email Mitchell Lawson, Instructor of Hospitality Management, for more information: mtl15@psu.edu

Lyon May 2016 Flyer

New sections of STAT 200 opened for Spring 16

If you were hoping to schedule STAT 200 in the spring, but found it was full, I wanted to let you know that two additional sections of STAT 200 are now available.  Sections #025 and #026 will meet together on M W from 3:35-4:25 p.m. for lecture.  Depending on the section the students will then have a lab on T R from either 9:05-9:55 a.m. or 10:10-11:00 a.m.

NACUFS Summer Internship Opportunity 2016

It is that time of year again…for the unique and exciting possibility for Juniors or Seniors to apply for the annual summer NACUFS sponsored Foodservice Management Internship (FMI)!  Knowledge about this opportunity continues to spread, with increasing numbers of applicants each year.  You are encouraged to apply early.

A few things of importance: 

  1. The deadline to apply is Friday, January 22nd, 2016
  2. The URL for the internship program is http://www.nacufs.org/careers-internships/
  3. This is an 8 week, paid internship ($1600 minimum) with free room and board at participating universities in over 25 locations around the U.S.
  4.   If you want to read about past interns’ experiences, check out their blog at: http://nacufsintern2015.blogspot.com/ 

    If you have any questions concerning the program please call or e-mail:

    Contact

    Kris Ingmundson
    Chair, Foodservice Management Internship Committee
    Training Specialist
    University of Georgia
    Bolton Dining Commons
    200 W Green St
    Athens, GA 30602-3772
    Email

     

Engaged Scholarship Expo and Unite for Sight Opportunities

This post brings two opportunities related to education beyond the classroom.

FIRST:    The 2015 Engaged Scholarship Expo

November 18, 2015  | Heritage Hall, Hetzel Union Building, University Park

The Council on Engaged Scholarship (CoES) cordially invites you to the Engaged Scholarship Expo on Wednesday, November 18, 2015 from 5PM to 7PM in Heritage Hall in the Hetzel Union Building.

At the Expo, you will be inspired and informed as you find out more about engaged scholarship opportunities. Fellow Penn State students will give 4-minute Lightning Presentations about their experiences, the resources they sought and how the experience has impacted their college experience. Students will also give poster presentations and Engaged Scholarship Student Ambassadors will be on-hand every step of the way to give peer-to-peer advice to student attendees in the Noontime Lounge. Students, staff, faculty, and parents are all welcome to attend.

Please RSVP for the 2015 Expo by Friday November 13, 2015 at 5PM. We look forward to seeing you there.  Light hors d’oeuvre and beverages will be available in Heritage Hall and coffee will be available in the Noontime Lounge. If you have any questions please contact Kristin Thomas at KLT16@psu.edu.

SECOND:   Global Impact Corps: Global Health Volunteer Abroad Opportunity
http://www.uniteforsight.org/volunteer-abroad


Join Unite For Sight’s Global Impact Corps for a hands-on, immersive and unique global health experience. A transformative volunteer abroad experience for students and professionals, Unite For Sight is renowned as the highest quality global health immersion and volunteer abroad program worldwide. Unite For Sight prides itself on offering the best global health experience for our volunteers, coupled with the highest quality healthcare delivery programs with our local doctor partners.

Locations of Year-Round Health Care Delivery: Ghana, Honduras, and India
(volunteer for 7 days, 15 days, 20 days, 4 weeks, 6 weeks, 8 weeks, 10 weeks, or more)

_____________________________________________________

Engaged Scholarship is defined as out-of-classroom academic experiences that complement classroom learning—undergraduate research, community-based learning, service learning, internships, capstone experiences, study abroad, study away, embedded travel courses.

The Council on Engaged Scholarship was formed in October 2012 to advance Penn State’s mission by creating a student-centered environment that fosters engaged teaching, research, and service. It is sponsored Undergraduate Education, Student Affairs, and Outreach and Online Education.

Samantha Twaroski shares about her field experience last summer!

I was able to complete my summer field experience at Super Suppers in Erie, Pa. This is a private business owned by an RD that provides healthy, frozen meals that people are able to pick up. It has a similar concept of getting take out, but much healthier! They also provide cooking classes for both adults and children and cater for various events and programs, including the Dr. Dean Ornish program. The owner also has an on air TV segment once a week where she provides a healthy alternative recipe and demonstrates how to make it, as well as seeing some patients for nutritional counseling. As you can tell, it was a mix of pretty much everything an RD can do all in one!

Because of all the different things the owner does, my day to day activities were always so different. Some days I would help with food production (food service), others I would greet and help customers. I helped plan the various cooking classes and birthday parties that were coming up, along with attending a few health fairs. My main project that I worked on was recipe modifications and remaking the nutritional labels to correspond with the changes we decided to make. The main goal for this project was to create healthier alternatives to the old recipes, including better ingredients, lower sodium, lower calories, lower fat, and so on. Some recipes included trans fat, which we completely eliminated. I was able to work some on food cost analysis’ for some of the most popular recipes, along with comparing vendors to see who we could get the best produce for the cheapest price from.  Each day seemed to bring something new, which was so great! It made time go really fast and allowed me to dip my toes into each part of what an RD can do.

I think that the most important thing to my learning was to ask questions and agree to take on whatever my preceptor suggested I do. Sometimes, I was pretty nervous to do a project that she suggested because at first I wasn’t confident in my ability to do it. However, I realized that each time I said yes to something new, I had the background I needed from my classes at Penn State to succeed. For example, I thought that my least favorite part of my experience would be when my preceptor asked me to join her for a live, on air TV segment. I had absolutely no desire to do this and was completely terrified to be on live TV. I was nervous about it for weeks. However, it actually wound up being my favorite thing I was able to do this summer and such a great and unique experience. My advice would be to take chances, even if you are nervous, and to ask as many questions as you can.

 

Written by: Samantha Twaroski

9 Keys for Dietetics Students Trying to Land an Internship

Blog re-posted from Food and Nutrition Magazine, November 2015, by  Valerie Agyeman.

The journey to becoming a registered dietitian nutritionist is a years-in-the-making process that takes advanced preparation. One part you can’t avoid — and which can make or break your future success — is getting successfully matched to an ACEND-accredited dietetic internship. Here are nine tips for undergrads to help you position yourself as a future intern.

Volunteer and Gain Experience

Don’t wait until your junior or senior year to get experience, start now! How will you know if the RDN path is for you if you don’t stick your foot in the door? Waste no time; start by shadowing a dietitian, get hours in a variety of settings that RDNs work in. Gain new skills such as professionalism, communication and multitasking. One more thing: Keep a log of your hours. You will need this record for the DICAS applications your senior year. If you expose yourself to a variety of settings, your internship rotations will be less intimidating. You can use the experiences you gain for the personal statement you will need to write. Search for unique experiences that will make you stand out from the crowd.

Study — GPA Matters

While 3.0 is the minimum GPA requirement for most dietetic internships, a higher number is better. GPA isn’t the only factor considered by internship directors, but sometimes it is highly weighted. If your GPA isn’t competitive, consider retaking courses. But don’t wait until the last minute — aim for As now.

Get Involved with Leadership Opportunities

Universities offer hundreds of organizations to get involved with on campus. Find one that sounds interesting to you. Then, take on a leadership role. As a campus leader, you have the opportunity to impact your community. This is also a great way to enhance your résumé and personal statement.

Learn Time Management

As dietitians would say when speaking to a patient, “It is all about balance and moderation.” Balancing school, work, volunteering and extracurricular activities may become challenging, but organization and time management are key. Day planners, calendars, sticky notes, to-do lists —find out what works for you and use it.

Build Relationships with Your Professors

They are there to help you become successful. If you are struggling in a class, don’t wait until the end of the semester to ask your professor for extra help. Instead, visit his or her office hours or email immediately. Also, keep in mind that you need several letters of recommendation from your professors for internship applications.

Use Breaks Wisely

Try to gain as much experience in the field of nutrition as you can during summer and winter breaks. Look for any undergrad internship experiences as they will be very valuable to your DI applications. This is also a perfect time to retake any classes you didn’t do so well in.

Join Your Affiliate

Network, network, network! What’s better than being around people who also love nutrition? You don’t have to be a dietitian to be a part of these associations; there are plenty of student opportunities, conferences, events and more.

Prepare for the Costs of Senior Year

From graduation costs to dietetic internship application fees, your final year of undergrad can be expensive. Start saving now. You won’t regret it.

Remember to Have Fun

The whole point of the tips above is to help you study and position for the future. But college is also about living the present. If you never have fun, you’ll burn out. Make time for yourself: go for a run, bake cookies or hop on a plane to a sunnier climate!
Valerie Agyeman, a native of Ghana, graduated from Radford University and is a 2015-16 dietetic intern at the University of Maryland, College Park. Follow her on Twitter.