SITE SUMMARY for: Kurn Hattin Homes 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: Food Service Rotation dates from: 10/24 to: 10/31

Date: 12/9/2013 Preceptor: Cindy Knipe Total hours: 42

1. Describe the projects and activities you completed during this experience. At KHH, I worked preparing meals for the children and serving the food. They had several events going on during my time there, which were exhaustive but very educational. They had a conference for teachers that took two days to prepare and they stopped cooking for the children during those days. I was surprised to observe how they transitioned from making sloppy joes for the children, to pecan crusted salmon so easily. Later, we had a halloween "hunted kitchen" which was very fun to organize and also required that all kitchen activities stop. It was really fun and took a lot of planning. 2. What new knowledge was gained or new skills practiced? I learned that when it comes to children, you have to be strict with what you give them and say to them. Personally, when a child asks me for more food, I find it hard to say no, but I saw how they managed the children and the way they behaved afterwards and hope to be able to apply this later on. 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, our roles would be to make sure that the food being given to the children meets all their nutritional needs by assessing the variety, quality and quantity given to the children. When it came to the kitchen staff, they were all very welcoming of my ideas and even wanted to have a Venezuelan inspired meal, but due to all the events happening, we did not have time. The children, as expected always wanted more and sweeter foods. They would always want the buffalo chicken, or pepperoni pizza as opposed to the veggie one, but again, that was expected. As I stated earlier, the staff did a great job of limiting the portions. 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? There were. Out of all the children, there was one boy who identified as Muslim and could not eat pork. He had chosen to be a vegetarian to make it easier for him and the staff was very good about providing options for him without discriminating because he made them work extra. However, I did hear the staff complain about having to cook for a teacher who was vegan which did not concur with the code of ethics because it is discrimination based on diet. 5. What did you learn about the audience / population group? What did you learn about yourself? I learn that for the most part, they do not have a concept of nutrtition and only care about what tastes good and makes them full. About myself, I learned that I am very sheltered because having lived in cities my entire life, more rural locations have some surprises in store for me. One day, the

manager offered me bacon from the pigs they raised themselves and I throught he was joking the entire time only to learn that they do in fact have pigs that they raise and the bacon was their own. On another nore, the bacon was fantastic. 6. Describe how you were effective with this topic or with this group. What would you do differently in the future? I was effective because I was able to interact and sympathize with the children. However, this was also something I need to improve one. Because I want the children to like me, I do not appear as an authority figure and they would not listen to me so I need to learn to be more stern. 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. One thing that I noticed and mortified me at KHH is how much food they waste. Because the kids would not want many of the vegetables, they would just throw them away; not convert them into another dish. This was not very sustainable of them. They did get most of their produce and other ingredients from local farms and vendors. For the most part, they applied wellness concepts by using whole grains and including a variety of foods in each meal.