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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Love Your Heart Fun Lunch Set-Up

Love Your Heart (The Before)

I got to sneak a picture of the sign when you enter the 2nd floor of the WVU Heart Institute

I got to sneak a picture of the sign when you enter the 2nd floor of the WVU Heart Institute

On Friday February 1st, the ISPP and GDI Interns were asked to come to the WVU Heart Institute to set up for the upcoming event that was taking place the next day. Elaine Bowen, a WVU Extension Specialist, asked us to attend the “Love Your Heart Fun Lunch” event. This event is a free health screening fair that participants attend, on a first come, first serve basis. The day before the event, volunteers and coordinators took time out of their day to prepare for the health screening extravaganza. Volunteers from the School of Nursing and the School of Pharmacy, from WVU’s Health Sciences campus (HSC), were in attendance at the set up event. It was communicated that we, “nutrition people”, arrive to start help setting up at 5pm on that Friday. Well, since there was only two ISPP Dietetic Interns (including myself) that were going to be responsible for our “Community Nutrition” table, I told Kaylyn (the other ISPP Dietetic Intern) that I would go to the set up event. I did this because there really was no reason to have two people setting up our table. I arrived with my materials, posters, handouts, and other nutrition equipment and waited for instructions, with other students from HSC. To my surprise, when introductions from coordinators started to begin, I was introduced to the whole group of students because I was the only nutrition person who arrived to set up prior to the event. The GDI Interns were administering the screening process (meal planning) of the health fair and the ISPP Interns were responsible for a “Community Nutrition” table in the waiting area for participants to interact with and gain a little more health-related information. Since I was the only nutrition person to attend the event set-up, this gave me a few opportunities to take time to meet everyone that was involved in the planning and organizing of the event. The coordinators provided everyone with an itinerary and a map of the heart screening. The coordinators also shared with the group a Proclamation signed by the Governor of West Virginia, which was my first time seeing anything like that before. Then, the other volunteers were given a tour of each station of the heart screening maze for the next day. Since the ISPP Dietetic Internship table was in the waiting area with other community partners, like the School of Dentistry and EMS, I opted to help others move furniture and carry items inside from coordinator’s cars. I actually ended up getting the ISPP table set up fairly quick so, I helped with anything that anyone needed help with. Overall, I’m glad I came to set up because it made the next morning less stressful for Kaylyn and I. I also had the opportunity to network with other students and faculty in WVU health-related fields.

heart setup_itin

heart setup_itinn

heart setup_itinnn

Starting from the left side of our "community Nutrition" table

Starting from the left side of our “Community Nutrition” table

The middle section of our table- pre-event status

The middle section of our table- pre-event status

And the right side of our table. The only piece to this puzzle that was missing was Kaylyn's "Fast Food Quiz", which she brought the next mooring.

And the right side of our table. The only piece to this puzzle that was missing was Kaylyn’s “Fast Food Quiz”, which she brought the next morning.

A visual I created for participants to realize what the MyPlate actually looks like, compared to an actual oversized plate that most Americans use in their home on a daily rate.

A visual I created for participants to realize what the MyPlate actually looks like, compared to an actual oversized plate that most Americans use in their home on a daily basis.

The volunteer's map of the heart screen- to look over in case participants need help finding stations the next day.

The volunteer’s map of the heart screen- to look over in case participants need help finding stations the next day.

Overall- what the ISPP Dietetic Internship Community Nutrition table looked like the night before the event took place!

Overall- what the ISPP Dietetic Internship Community Nutrition table looked like the night before the event took place!

Connecting Undergrads with Grad Students

Undergraduates are Important too

Last Monday, midway through my mini kitchen audit, I attended the WVU Student Dietetic Association meeting.  This on-campus organization consists mainly of WVU undergraduate students in the “Human Nutrition & Foods” or “Bachelor’s in Agriculture with an Emphasis in Nutrition” degrees. I attend these meetings to offer service learning opportunities to the undergraduate students and to keep a “connection” between undergraduates and graduate students. The SDA members usually ask me questions and advice on events, policies, and projects that they are currently working on.

Last week’s meeting entailed:

  • National Nutrition Month ideas and projects
  • Relay For Life
  • Snack boxes to be made by SDA for troops in Afghanistan
  • Valentine’s Day gift bags for the Rosenbaum House
  • School of Pharmacy Dinner at the WV Family Grief Center
  • Happy School programming at the Shack Neighborhood House

 

Free Play Saturday 2: CDMWV

Service Learning with the Children’s Discovery Museum of West Virginia

For the second Saturday in the month of January, WVU’s Human Nutrition & Food undergraduates were staffed and participated in an event at the Children’s Discovery Museum of West Virginia, called “Free Play Saturday”. Free Play Saturday consists of 3 events in January, where the undergraduates, ISPP Dietetic Interns, and graduate students have demonstrations, activities, and displays for children and parent participants. The events are taking place the last 3 Saturdays this month and our table have themes for each event. Our three themes consist of:

  1. Crave Your FAV Rainbow
  2. Feed Your Brain, Go With Grain
  3. Sugar Shockers

Experiences like these are ideal service learning opportunities for students at every level. These events give students exposure to children of younger ages and also practice their community nutrition skills, away from campus-aged individuals.

At last Saturday’s event, “Feed Your Brain, Go With Grain”  was the theme. We had different activities for the children participating:

– Small pieces of paper cut in the shape of slices of bread. Then, we had the children write, or write with the assistance of our volunteers, their favorite type of grains.

– Slices of different types of bread in small plastic bags, labeled. And the same slices of bread in plastic bags, numbered on the back. This was our version of a matching game. We instructed the children on matching the slices of bread to its matching mate.

– Small printed pictures of grains and an assortment of other (non-grain) food and/or beverages. Then we grouped the pictures in sets of 3. One picture was a grain and 2 pictures were not grain. Then we instructed the children to identify the grain in the group of pictures. This gave the children product and food identification of grains, hopefully to use later on with their parents in such places like grocery stores.

– Then, for all 3 “Free Play Saturday” events in the month of January, we have a tri-fold poster, made by a graduate student that identifies all three themes (“Crave Your FAV Rainbow”, Feed Your Brain, Go With Grain”, and “Sugar Shockers”)

Undergraduate Interns: Mary Salvatore, Tiffany Mihaliak, Stephanie Thompson, and Danielle McCarthy (left to right)

Undergraduate Interns: Mary Salvatore, Tiffany Mihaliak, Stephanie Thompson, and Danielle McCarthy (left to right)

A game where children could out their favorite grain in the WVU HNF "bread box"

A game where children could write out their favorite grain in the WVU HNF “bread box”

Our grain identification game

Our grain identification game

A game created for children to match the different types of breads to their matching type of bread. The bread on the top was labeled. The bread on the bottom were numbered on the back, so children couldn't identify the correct answers on their own!

A game created for children to match the different types of breads to their matching type of bread. The bread on the top was labeled. The bread on the bottom were numbered on the back, so children couldn’t identify the correct answers on their own!

http://thefunfactory.org/