Students were to create a theme for a cooking demonstration given to hospital employees. Students created the recipes as well as tested them. An hour long demonstration was given.
A presentation was given to high school students at a nearby high school who were specifically interested in health care.
An hour long seminar was to be presented on a topic of choice. Presenters were expected to review current literature.
Each group was assigned a different ethnicity in which to explore their culture of food. Groups were expected to present information about the culture and create a food item from the specific culture.
Students visited a Chicago Head Start location. Students interacted with children by reading a story and making a recipe. In addition, students created a handout for parents and had a short discussion.
Students created handout for presentation at a senior center in Chicago. Residents were encouraged to ask any nutrition questions throughout the presentation.
Students visited Simpson High School which is a school for pregnant high school students. Students created a handout and provided free samples of healthy snacks for students.
Each student is assigned a thesis topic to collect data for during the 21-month long program. This topic was divided for 2 students. Student one focused specifically on knowledge and accordance to a low-sodium diet for heart failure patients, while student 2 focused on how knowledge and adherence changed following education with a registered dietitian.
Thesis abstract submitted to Experimental Biology in San Diego, CA in order to present a poster during the conference.
Handout created during an outpatient rotation in which a patient asked for recipes to improve cognitive health.
An example of an ADIME note completed on a patient. Similar notes were written on a daily basis during clinical rotations.
New salads created by students had to meet certain nutritional requirements. All 3 salads were sold for one day and sales were recorded.
During foodservice rotations, students were required to create a salad after given a main grain ingredients. Students worked in groups of 3.