Director, Global Health Minor Program
The Pennsylvania State University
Department of Biobehavioral Health
Biobehavioral Health Building, Room 228
University Park, PA email@example.com
Last summer I had the privilege of working at the J.M. Smucker Company in Regulatory Compliance. This is a vital department within the food industry responsible for adhering to certain laws, regulations, and guidelines set forth by the FDA, USDA and Smucker’s company policy as well. It was a great opportunity to be able to utilize my knowledge of nutrition in the food industry, an area not many Penn State Nutrition students are able to explore. During my internship I had a mentor who showed me the ropes of working in Regulatory. As an intern, I was given responsibilities including Nutrition Facts development and label review across various product categories including juices, jams and baking mixes. In support of those activities I was included in various cross-functional meetings where projects status updates were given and key decisions were made. What I most valued about this internship experience was how I was treated as a member of the team, not just an intern. I was also given the chance to meet with several different departments within Smucker’s such as Research & Development, Marketing and Purchasing, just to name a few. My overall experience helped me understand how a food company operates and the essential role Regulatory Compliance plays in the food production process.
Emily Roberts firstname.lastname@example.org
Penn State University | Class of 2015
College of Health and Human Development
Nutritional Sciences | French & Francophone Studies
Penn State Campus Dining is currently recruiting for wage-payroll positions for Student Nutrition Assistants at the University Park Campus. Applications must be submitted by January 19th 2015. Students will be hired beginning in March 2015. The position requires that the student commit to working through Summer of 2015 as well as the entire 2015/2016 school year. For students planning to take Nutr 495, a portion of the hours in this position can be used to fulfill the requirements for the summer field experience.
For a full description of the position and requirements, please view the attached flyer SNA Job Announcement 2015 (Updated)
This past summer, I had the amazing opportunity to complete two field experiences in Hershey, Pennsylvania. One experience was at Hershey Medical Center, working closely with three of their clinical Registered Dietitians, and the other was at The Farmers Market in Hershey, working with the market itself and their community outreach programs. I was able to find the opportunity at Hershey Medical Center through Dr. Coleman-Kelly after an announcement she made at the dietetics option information session. After being presented with this opportunity but only being guaranteed 200 hours, I found the farmers market opportunity through my alumni mentor, and the market was able to provide me with the additional 100 hours I needed.
These experiences were equally incredible and I am so blessed to have had them. Through my clinical experience, I was pushed out of my comfort zone and learned so much more than I had originally thought possible. I followed up with patients for 7-day nutrition rescreens under many different services of the hospital, updated educational handouts given to patients, and attended meetings and presentations with the RDs. Through the farmers market, I updated their current social media, created and continually updated an Instagram account for the market, created health and nutrition educational handouts in both English and Spanish for workers and jockeys at the Penn National Race Track, and worked at the market itself, along with many other little things throughout my experience. Despite initially stressing out about finding a field experience, worrying about the complications of completing two experiences as opposed to one, and being concerned about not making any money, I had a fantastic summer. I met many amazing people and learned much more about what I want to do with my nutrition degree. I didn’t want to leave Hershey when the time came, but I am excited to use what I learned during my field experience in my future classes and professional career.