FSHN 329: Communication in Nutrition
During my senior year of undergrad, we ran a Nutrition Fair at the Holy Cross school in Champaign. Our booth was teaching children about the importance of fiber and how to incorporate it into their meals.
FSHN 340: Food Production and Service
A unique aspect of U of I's program is that all dietetics students get the opportunity to work in the student-run Bevier Cafe. Throughout the semester, each student performs different rotations in various aspects of the kitchen including hot foods, manager, bakery, and scullery. This class ultimately gave me great food service experience and was a great experience.
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FSHN 428: Community Nutrition
This class was very beneficial in learning how to apply various aspects of nutrition to educate the community. The major project for this class was the program planning project, where a group of four students created a hypothetical community program focusing on one specific area of nutrition. My group chose pediatric nutrition and concentrated on educating 5th graders on the importance of eating a healthy, balanced breakfast.
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