SITE SUMMARY for: CALL CLASSES Use for all sites (other than conferences and reading).

. Post to your portfolio within 7 days of completing work at the site. For Community sites, team leaders should submit the updated Site Book and Team Leader Report to their advisor at the same time.

Intern name: CLAUDIA GUMINA Rotation: COMMUNITY Rotation dates from: 11/1 to: 11/22

Date: 12/2 Preceptor: CINDY KNIPE Total hours: 21

1. Describe the projects and activities you completed during this experience. During this experience, I got to help Linda, the chef in charge of teaching the classes, prepare and assist the students when preparing the food items corresponding to each class. I participated in 4 classes which revolved around Greek, Indian, Hawaiian and Asian cuisine. The students for these classes were older adults and were highly motivated to participate so it was very easy to work with them. For the most part, Mary and I helped prepare the meals and assisted when it came to measurements. The end product always surprised me because they managed to prepare so many things in only an hour. 2. What new knowledge was gained or new skills practiced? I practiced some of what we had learned in our older adults class when it came to accounting for dissdabilities and understanding everyone has a different working style. We had a student who had suffered from a stroke so some of her motor skills were affected. She was great at working with the other students even if she worked at a slower pace. We helped her with some of the prep and guided her through the process which I really enjoyed doing. 3. Identify the roll of the nutrition professional at this site and discuss your interactions with the professionals and audience members at the site. As a nutrition professional, we would be in charge of assessing food safety and preventing any FBIs. Linda did not focus much on the nutrition of the food, as much as quality and flavor because she is a chef and not a nutrition professional. If an RD were teaching the classes, she would be focusing more on the nutritional content of the recipes and the limitations presented by the different conditions the students may present. 4. Were there regulations or rules at this site that were related to the Scope of Practice for Nutrition and Dietetics, or the Code of Ethics? Regarding the code of ethics, the main thing related to this class was that all the recipes and preparation needed to be adjusted to our audience. We had several students who were limited by the amount of time they could be on their feet and as mentioned, one who had suffered from a stroke so all elements were adapted to meet their needs. 5. What did you learn about the audience / population group? What did you learn about yourself? Whenever I was working with Linda, I though about the "Use It or Lose It," article we had read for one of our classes. All the participants of these classes were so excited to cook and ready to learn some more. I think it is a misconception that one people hit a certain age they are done learning and

this is definitely something proven by the students here. I learned that I am not so good at multitasking in the kitchen and need to improve! 6. Describe how you were effective with this topic or with this group. What would you do differently in the future? I did not actually get to present with this group, but from what I observed, what works best with this groups is giving them freedom to learn at their own pace and in their own ways. Because older adults already are set in their ways, they sometimes want to do things differently, and for the most part everything always works out because they are trying to do the same thing through different means. 7. Summarize the ways that you applied wellness concepts and messages in this rotation. Discuss whether there were any opportunities to promote sustainable food choices or address sustainability from a food systems perspective. When it came to the ingredients used to prepare the food, Linda bought them beforehand and usually went for the cheaper options so there was not much room for sustainability there. They were very good about not letting food go to waste and always recycled and composted wastes. Linda did include a wide variety of foods in her recipes and did not stick to what we consider typical ethnic food. There were many vegetables and meats in her meals and most food groups were included. There was not, however, much talk about the nutritional content of the foods, but I think that would have been appropriate in a different type of class.