Life in the real world requires more that enduring yet another PowerPoint.
At some point, you will actually be required to DO something. Regardless of the class or discipline, an important Confucius quote applies:
"I hear and I forget. I see and I remember. I do and I understand."
This is why you will be required to go beyond a typical lecture (or on-line) format in this course.
One of the course goals is to begin to develop an understanding of the difficulties in managing the nutritional needs and food safety issues in institutional settings; this would include places such as schools, hospitals, long-term care facilities, etc. Developing an understanding of the challenges in maintaining food safety is another major objective of the course.
To this end, each of you is required to log a minimum of 8 hours in an institutional setting or commercial food production facility. A restaurant doesn't qualify. The BC Cafeteria does. If at all possible, choose a place that employs a Registered Dietician. I don't recommend following the dietician all day unless they are active in the food preparation process; however, having a dietician to interview would be fantastic. Nursing homes can be a good choice; the same could be said about your local elementary school. A hospital can provide a variety of opportunities--from patient care to running the cafeteria for staff and visitors.
Each of these places has unique, and massive, challenges they must face each day! Challenges can include: government regulations and requirements, financial limitations, supply/demand, and customer preferences.
From your experience, take detailed notes. This will be the journal portion of the assignment. From this, and from reflections through the course, you will likely add to those notes. During the last week of the course (although you should work on it all along), you will write a final reflection paper about your shadowing experience.
For your SECOND ASSIGNMENT, post where you will do your field experience and why you chose that location. Due Tuesday 1/10/17 at noon.
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ReplyDeleteOver the summer I worked with Gatorade and Pitt summer camps and while I was there I met Pitts dietitian. I plan on contacting her to see if she'd be willing to allow me to shadow her and help me get in contact with those who prepare the food for the athletes. I chose Pitt because in the future I'd like to be working at a D1 school and during my time there I was definitely interested in the job of the dietitian at a D1 facility.
ReplyDeleteI am going to do my field experience at the cafeteria. I am going to ask questions about how the food has improved since last year. I chose this location because it would be interesting to know exactly how much the food has changed since last year.
ReplyDeleteI’ve decided to do my shadow experience in the school’s cafeteria. I know next to nothing about nutrition so I think choosing a place that I eat at would be interesting. Since the school switched to parkhurst dining, I think this would be a cool place to shadow and see what differences there are.
ReplyDeleteI chose to do my shadowing experience at Linsly High-school. I know that they have three chef's that prepare everything from scratch so this isn't your ordinary school lunch. I chose this location because I hated school lunch at my school and I would like to see what happens on the other-side and compare it to a student perspective.
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ReplyDeleteThe cafe because of the easy accessibility
ReplyDeleteI chose the cafeteria because it is close to me and easy to get to. I contacted Matt and he said that I could shadow there.
ReplyDeleteI recently did the my shadowing experience at the cafe due to the fact that they were willing to give me reliable information that regarded to food safety and how to prepare the food
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