Week 8

I can't believe week 8 is already over! On Tuesday I went over to Headington Hall and worked with Curtis. He showed me what he has been working on with recipes on CBORD and gave me insight into how the hiring process goes. On CBORD he is trying to make all the portion sizes uniform on all vegetable recipes and make the yield into pans instead of oz. It seems like a lot of the problems in food service stem from not having the correct yield or portioning things out incorrectly.

I spent Wednesday preparing for the Food Allergy Awareness Fair. Thursday we set up for the Fair in the Cate Rock Garden. It was a little chilly, but thankfully it wasn't raining. All the food Dot ordered for the event was really delicious. There was Gluten Free flat bread with hummus, a Mexican Quinoa Casserole, Grilled Vegetables, and a Fruit Salad. We had a lot of people stop by for lunch and ask questions about food allergies. Overall I felt like the event was successful!    

 

                              

On Friday I spent the day with Fran learning about what she does as a Dietitian.We went over to Crossroads to work with Danny on serving sizes so the nutritional information can be more accurate. It's amazing to see how an increase in serving size or portions can make a huge difference on not only nutrition but also food cost. They are trying to figure out how to use measured scoops (or really anything that can measure volume) with things like avocado spread, salts, sauces, cheese...etc. The biggest challenge is to get employees to follow through and understand that there needs to be consistency and accuracy in measuring out ingredients. The nutritional information will be completely inaccurate if the portion size is off. The same goes for recipe development and nutritional information because CBORD uses weights to figure out the nutritional component of recipes. I definitely learned a lot just by seeing how things are measured out and prepared by food service employees.

Fran also gave me useful information and tips on becoming a Registered Dietitian which I really appreciated. I still feel like I'm not exactly sure where I want to go with it yet. I learned however, there are plenty of resources out there and plenty of job opportunities. It was interesting to see what Fran does and how she constantly keeps up to date on federal regulations and food labeling among other things. She truly is passionate about her work and that made it fun to spend the day with her!