A Guatemalan Getaway

A Taste Around the World: A Guatemalan Getaway

So, for the ISPP Dietetic Interns final food culture lesson plan on the semester, we decided to go along with our Guatemalan theme and name our final Taste Around the World: A Guatemalan Getaway. This week, instead of focusing our nutrition education and food culture towards Mexican flavors, we decided to head a little more South.

Our nutrition education component of the program focused on the significance that fiber plays in the role of Guatemalan native’s diets and how it affects their health. We had on display a poster of the Guatemalan food guide compared to the US’s MyPlate. And boy, was there a difference! It was really interesting to see how many participants actually noticed the difference between each country’s food guide and how it impacted our healthy as well.

As the ISPP Dietetic Interns did last time, we developed and hosted this food culture nutrition education program. Not only did we develop and run the entire program, we came prepared this time. With funds from the Student Dietetic Association, we invested in culinary equipment like knives and cutting boards. Me, being the thrifty gal that I am, found a place that sold large amounts of 7 inch Santoku knives and small cutting boards…. The Dollar Tree. Who would’ve thought? After weeks of calling bulk culinary companies, I finally found what we were looking for. This way, participants could have their own “Taste Around the World” kitchen set. And we could add some consistency to the development phases of the program. Overall, I would say the program was another success and I will never forget that good deals can be in the last place you would expect.

Giving everyone a slice at knife skills

Giving everyone a slice at knife skills

Fiber-tastic!

Fiber-tastic!

Guatemalan Hot Chocolate!

Guatemalan Hot Chocolate!

ISPP Dietetic Interns always say "Safety First!"

ISPP Dietetic Interns always say “Safety First!”

Everyone loves vegetables!

Everyone loves vegetables!

So everyone can read our motto in the demo mirror!

So everyone can read our motto in the demo mirror!

Always brushing up on our culinary knife skills!

Always brushing up on our culinary knife skills!

Our salsa station!

Our salsa station!

Our festive table cloth to go with our theme!

Our festive table cloth to go with our theme!

The Baked Tamale Station! Yumm-O

The Baked Tamale Station! Yumm-O

The end product of our tamale adventure!

The end product of our tamale adventure!

The calm before the storm!

The calm before the storm!

ISPP Dietetic Internship

 

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A Taste Around the World: A Mountaineer Mexican Fiesta

A Taste Around the World: A Mountaineer Mexican Fiesta

ISPP Dietetic Interns made the front page of the DA newspaper!

ISPP Dietetic Interns made the front page of the DA newspaper!

On Wednesday January 30th, 2013, WELLWVU partnered with our Didactic Program in Dietetics at and we launched our first of four healthy food culture cooking classes on campus. This program planning started in the Fall 2012 semester. At that point, the program was initially a graduate student’s responsibility to plan, organize, and delegate but with hiccups in the way- WVU’s ISPP Dietetic Internship came to the rescue!

When we originally found out that Kaylyn Crosier and myself were going to be running the series of education programs that entailed nutrition and culinary skill-building, we though- why not incorporate food culture? Everyone loves learning about different food cultures but, this will make the series even more interesting, with the added culinary and nutrition components.

So, for our launch event- we decided on Mexico as our theme. In fact, A Mountaineer Mexican Fiesta. There was an estimated 25 students who were going to participate. WELLWVU purchased our groceries the day of the event. A created packet was given to each participant.

In each packet consisted:

  • Cover page: menu
  • Hand-washing visual guide
  • A PowerPoint presentation (printed) that Kaylyn created on knife skills
  • Mexican culture and diet handout
  • Nutritional benefits of tomatoes handout
  • Chile pepper handout

The set-up for the event entailed the aid from 2 undergraduate interns from our Human Nutrition & Foods department. We were responsible for setting chairs out for participants, hanging signage for each kitchen unit, setting out all kitchen utensils/tools at each unit, hanging decorations.

I created signs for students to pronounce menu items correctly, the program packets, the food guide pyramid signs, and delivered decorations for the Ag Sciences Annex Test Kitchen. I arrived at the kitchen at 3pm, the program lasted 6pm-8pm, and I eventually exited the kitchen at approximately 9:45pm.

mexico menu

Page 2 in participant's packet

Page 2 in participant’s packet

mexico table

mexico group signs

mexico pepper

Front page article!

Front page article!

mexico article_1

Students were educated on proper knife skills

Students were educated on proper knife skills

Students learned the importance of washing all produce before using in the kitchen...

Students learned the importance of washing all produce before using in the kitchen…

Chiles Rellenos!!

Chiles Rellenos!!

Chilaquiles... Mmmmm

Chilaquiles… Mmmmm

Pico de Gallo!

Pico de Gallo!

Signs were placed near students on cutting board safety

Signs were placed near students on cutting board safety

One of the signs used in our presentation on nutrition. This was utilized/created to increase student's culture awareness and pronunciation.

One of the signs used in our presentation on nutrition. This was utilized/created to increase student’s culture awareness and pronunciation.

The class's cooking experience was complete! Time to eat!! Ole'!!

The class’s cooking experience was complete! Time to eat!! Ole’!!