Monthly Archives: December 2015

Talia Follador shares about her field experience last summer!

For my NUTR 495 field experience, I underwent the National Society of College and University Food Services (NACUFS) Internship at the University of Kansas. My preceptor was the Assistant Director of Residential Dining and a Registered Dietitian. In addition to my preceptor, I worked closely with a variety of dining staff members at KU, including managers and supervisors of residential and retail dining locations, catering directors, procurement managers, Sysco representatives, and dietitians.

One of the aspects of my NACUFS experience that I found so enjoyable was how every day was different, both in terms of my duties and the people I was working with. I spent time working in all three of KU’s residential dining locations, various on-campus retail locations, and staffing catering events to learn about the duties of the dining staff. Additionally, I shadowed supervisors and managers to understand management duties such as staffing, budgeting, event planning, and customer service. I spent smaller amounts of time working with dietitians, procurement managers, Sysco representatives, and even underwent coffee barista training. All of these different experiences enhanced my understanding of the many aspects involved in collegiate food services, along with allowing me to develop management and professional networking skills.

In addition to my daily work duties, I completed two final projects that incorporated all of the knowledge that I acquired throughout the experience: planning and managing a theme dinner and creating a business plan for a food truck concept. The theme dinner involved testing and standardizing recipes, choosing menu items, planning decorations, creating a staff schedule, following a budget, developing marketing materials, and acting as the manager on the day of the dinner. The food truck business plan outlined all aspects required to implement a food truck at KU, including a labor schedule and budget, food menu and budget, equipment, service times and locations, and developing a marketing plan.

Along with enjoying my exciting schedule, I also liked that the NACUFS experience allowed me the opportunity to work with a wide variety of people. The various employees I interacted with had varying experiences and wisdom to share with me, which allowed me to grow both professionally and personally. Not to mention, I acquired new friendships and professional connections.

While this experience was absolutely amazing, it could be difficult at times because it was busy and fast-paced consisting of 40-hour work weeks in addition to outside projects. Additionally, being far from home was a slight adjustment at first; however, I found that stepping outside of my comfort zone, both in terms of going somewhere different and remaining open to new work experiences, was a very important aspect to my learning. I gained confidence, created meaningful connections, and became much more independent as a result. Overall, the NACUFS experience allowed me to acquire transferable skills, apply knowledge from my classes, and grow both professionally and personally. I would highly recommend taking a chance and applying for the NACUFS internship!

Written by: Talia Follador

Leah Winand shares about her field experience last summer!

I completed my field experience at WellSpan York Hospital in York, PA. York Hospital is an over 500-bed community teaching hospital, with over 4,000 employees, serving a population of over 500,000 in the south central Pennsylvania area. My preceptor was one of two outpatient clinical registered dietitian nutritionists (RDN) at York Hospital.  Her credentials include a Masters of Science (MS) in Health Science with a focus in Community Health Education from Towson University, a board certification as a Specialist in Sports Dietetics (CSSD), and Licensed Dietitian/Nutritionist (LDN) in the state of Pennsylvania. She has been practicing as a clinical dietitian in several hospitals since 1993 and has been at York Hospital for about 13 years and is practicing there currently.

My preceptor’s job included mostly clinical outpatient services in York Hospital, specializing in disordered eating, such as anorexia and binge eating disorders. Her other main job duty was to see patients each week on the LTAC (long-term acute care) floor, which is a rented space by Select Specialty Hospital and is not part of WellSpan. In the morning, we would pick up the patient list for LTAC to check for new admissions for that day as well as check emails and prepare for outpatients visits that day. Days varied depending on how many outpatients she had in one day which could range from zero to five, taking a half an hour or more for initial or follow up visits. She would take a break sometime between 11am and 1pm for lunch to eat, check emails, and get organized. The afternoon is when we would usually go up to LTAC and write charts for new as well as old admissions and go to each patient room and talk to them about their nutrition, if possible. (In the case of parenteral or enteral feedings, we would discuss their condition with the nurse). We would also look at the patient to see if there were any physical signs that they were malnourished. With patients on LTAC, we needed to assess their malnutrition status. The malnutrition form is also only used on LTAC and York Hospital has not made that part of their notes charting at this time.

In the beginning, the experience was mostly observation, but slowly I began to start filling out patient charts and talking to patients, calculating energy, protein, and fluid needs based on their diet, ranging from regular diets all the way to tube feeding. I also sat in on many counseling sessions, seeing first hand the effective ways to nutritionally counsel disordered eating patients of all ages, sizes, and from all walks of life.

I think my favorite thing about the experience was my preceptor being able to set me up with dietitians from other WellSpan facilities such as the cancer center, community center, wound clinic, and spending time with other healthcare professionals such as speech-language pathologists (SLPs). Seeing dietitians in many different settings and doing clinical jobs that were all slightly different was very interesting and shows that even as a dietitian, you can have specialty knowledge, such as oncology.

The only part of the experience that was disappointing was the fact that I was unable to get the opportunity to counsel a patient. Since the patient is paying for the time and expertise of the dietitian, it was not appropriate for me as a student to be doing the counseling, especially since I have not yet had the class on it and have not had any formal training. With the patient charts, my preceptor and I could do them together and she would only sign it when she checked it over and agreed with what I wrote. In the case of counseling, it was understandable that I was unable to do this and I still learned so much from observation and discussion with my preceptor.

I think the most important thing that I learned was how to behave in a clinical setting and what is expected of you in the high intensity and stressful situations of being in hospital. Completing so many LTAC charts forced me to learn a lot of clinical terminology and gave me an idea about how complex real patient’s nutrition really is since their are so many factors that affect nutrition.

Overall, I had an extremely positive field experience since the facility was well established, my preceptor and I got along really well, and I learned so much practical knowledge. I am so thankful for this experience and I recommend a clinical setting to anyone who is interested.

Written by: Leah Winand

2016 Summercise Internship Opportunity – Nome, Alaska

2016 Summercise Announcement & Application:
Are you a nutrition student looking for a unique internship experience this summer? The Norton Sound Health Corporation CAMP Department is now recruiting for the Summercise Program in Nome, Alaska. Please see attachments for more information on this exciting program. Applications are due by February 12, 2016.  More information is available on the Norton Sound Health Corporation Website at http://nortonsoundhealth.org/Norton-Sound-Health-Corporation/Divisions/Hospi

Summercise Internship Info 2016

Summercise Flyer 2016

2016 Summercise Announcement Applicationtal-Services/Diabetes—CAMP

This experience would count for NUTR 495 Hours.

Teaching Assistants Needed for NUTRITION 100, Spring 2016

Interested in becoming a TA? Several more TA’s are needed for NUTR 100, section 006. This course meets on Tuesday from 9:45-11:00 am and is taught by Mrs. Jennifer Fleming.

Qualifications:
NUTR major or pre-major (sophomore through senior standing)
Cum. GPA of 3.2 or greater
A- or higher in NUTR 251

You will earn 1 credit in NUTR 496 for TA’ing.

TA’ing is a good way to help students learn about nutrition and show your leadership skills. If you have an opening at this time, meet the above qualifications and are interested in becoming a TA for this course, please contact Jennifer Fleming at jas58@psu.edu. In the email, please include a brief paragraph expressing why you are interested and what questions you may have.

 

HM Study Abroad Program! Lyon, France

French Culture & Cuisine Study Abroad
(3 HM Elective Credits)

Dates for Program:   Dates:  May 12 – 24, 2016

This is a 10 day immersion in French culture and cuisine.  It is a wonderful
way to experience France!  The Institut Paul Bocuse is one of the premier
schools in the world for learning French cuisine.  The school offers degree
programs (bachelor’s through PhD.) in French culinary arts.  The week long
program at  Institut Paul Bocuse includes lectures, demonstrations, and most
importantly hands-on food preparation with award-winning French chefs.  There
are wine, cheese, and chocolate tastings and numerous other food experiences
that are simply remarkable!  Some of the instructors are winners of the famed
French MOF award signifying that they are the very best at their craft.

In addition there is a free weekend in Lyon, after the week at Paul Bocuse.
Lyon is the third largest city in France and has great access to many other
locations in Europe if you wanted to adventure.  There are markets, cafes,
historical sights, river cruises, etc.  French language skills are not required
to enjoy many of the attractions in Lyon.

If you are interested there will be an information session on Thursday,
December 10th at 6pm in 117 Mateer.  If you are unable to attend please contact
Mitch Lawson via email mtl15@psu.edu

Courtney Kassis shares about her field experience last summer!

This past summer, I completed my field experience at Moravian Hall Square Retirement Community in Nazareth, PA. This retirement community was home to seniors aged 62 and up, with services ranging from Independent Living, Personal Care (Assisted Living), and Health Care. My preceptor was a Registered Clinical Dietitian, but fortunately her role at the facility included more than just the clinical aspect of dietetics.

For example, because my preceptor had a significant role in the dining services at the facility, I was able to observe and participate in several areas of food service and production. This included participating in daily and weekly meetings regarding menu production and planning, as well as creating PowerPoint Presentations for dining employees regarding food safety and education about the residents’ potential diet needs: Pureed Diet, Dysphasia Diet, Mechanical Soft Diet, Consistent Carbohydrate Diet, and No Added Salt Diet.

In regards to the clinical duties at this facility, I was given the opportunity to observe my preceptor document residents’ health and dietary information using PointClickCare, an electronic medical record system specifically for seniors. In addition, I was given tasks to work on independently, such as observing and talking to residents about their diets in the dining room or their homes, performing one-on-one consultations and assessments with both short-term and long-term residents, and creating brochures, presentations, and handouts for residents regarding easy tips to stay healthy and active.

My preceptor also took on roles in community activities for residents, as well. My preceptor’s main goal was keeping the seniors active in creative ways. I was given the opportunity to assist in leading weekly hiking trips for the residents as well as daily simple exercise classes right at the facility for residents.

I would say my favorite part of my field experience was attending care conferences. I was able to see families interacting with the nurses, doctors, and dietitians during these conferences, and was able to observe and try to solve the everyday problems and concerns families would have about their loved ones. I always enjoyed hearing how important it was to both the families and the residents that their nutrition was the number one priority. This showed me that, at any age, nutrition will always be one of the most important aspects of life, and I will be able to have a positive impact on this for many individuals in the future.

I would say my least favorite part of this experience was that I didn’t get as much clinical experience as I would have hoped. With that being said, I still had daily clinical duties, but the need for restricted and intense modified diets was not needed for this type of population. In addition, because my preceptor and I didn’t need to spend all of our time on clinical, we were given the opportunity to take on other projects in foodservice and community activities.

I believe everyday communication and consultations with residents was most important to my learning. I was able to listen and observe the signs and symptoms of their diseases or deficiencies and observe the effects these problems had on their bodies.

Written by: Courtney Kassis

Networking Opportunity with Nutrition Alumni

The Nutrition and Dietetics Alumni Society (NDAS) will once again have their annual alumni brunch on Sunday, February 28 from 11:00 a.m.-1:00 p.m. in the Assembly Room of the Nittany Lion Inn.

Prior to the brunch, there will be a speed networking event for students (free of charge) in the Alumni Lounge from 10-11 a.m. All students are invited to attend both the speed networking event and the brunch.  There is a discounted rate of $10 to attend the brunch for up to 16 students. But, it is possible more discounted seats will be available. The full price to attend is $30. Students interested in attending the brunch should email Kristi Stoehr at klf133@psu.edu.

All of the information about the brunch and the speed networking event can be found on the NDAS website here: http://alumni.hhd.psu.edu/ndas/ndas-news-and-events

 

Love to Dance? New GA Gen ed course for non-Theatre majors/minors

The Theatre department is offering a dance experience in the spring for non-theatre majors/minors. THEA 497D  – Acting the Dance – can be petitioned to count as a GA.  If you are interested in an arts GenEd, this could be the ticket.
About the instructors: Courtney is a former Rockette and Broadway veteran and Rich’s familiar face was seen on a daytime soap for years as well as on the Broadway stage. they are the real deal and very excited about this class. Dance skills are necessary, but if you have 3-5 years of prior dance experience, you would probably be appropriate for the course. The course is currently underenrolled, so they would like to have more students.  Contact the instructor for questions and permission  to register.  Courtney Young cly131@psu.edu

THEA 497D

Acting the Dance

Credits: 3.0

Acting the Dance examines the transitions from spoken word to song to dance within the musical theatre scene. Various eras of musical theatre will be explored and examin [more]

Prerequisite: admission to THEA major/ minor OR program permission

Sports Nutrition Volunteer Opportunity for Spring 2016

The Penn State Sports Nutrition Office is in need of student volunteers for Spring 2016 to help with the athlete “fueling stations”.   Each varsity team has a fueling station in their locker room.  East Area Locker Room also has a fueling station in the athletic training room and in the weight room.  The fueling stations serve to provide athletes with carbohydrate and protein rich foods to support their energy and recovery needs surrounding practices and competitions. Cassie Raugh, the fueling station manager (and former Nutrition grad) is in need of assistants to help with food distribution and inventory on Wednesdays when the new shipments are delivered each week.  She currently needs three to four more student volunteers for Spring 2016.  She says this is great food service experience sprinkled with a touch of sports nutrition.  Additional opportunities may be opening up later in the spring, when a smoothie bar will be opened for the football players before and after their practices and lifts.  Currently Cassie needs 3 students who could work every Wednesday from 8:45 am to 12 pm.   The second shift runs from 12:00 to 2 pm onWednesday, and only one student is needed for this shift.  If interested, please contact Cassie for additonal information.  clr5138@psu.edu

FeelGood at Penn State

FeelGood is a national student-run non-profit movement to help end extreme poverty and global hunger by 2030. Our morals and ideals are deeply aligned with the Sustainable Development Goals and in response we have partnered with four great non-profits to help us achieve our Commitment 2030 Fund. For more information on the national level you can visit (feelgood.org). As for the school chapter, our mission is to raise money for this awesome cause. Our main fundraiser will be the preparation of grilled cheese. In exchange, we hope to acquire donations from our customers and to engage them in thoughtful conversations. The grilled cheese becomes the platform on which we start conversations about what poverty looks like to certain people and ideas about how we can combat it. We are currently in the process of becoming a registered student organization and are looking for more members to join! If you love grilled cheese and want to help support this cause, you can contact Olivia Cannarozzi at oac5033@psu.edu.