During the fall quarter of 2013,I began my internship with The Med Chef website. Medchefs is an program that helps individuals to create
healthy meal plans based on their taste preference and health goal. Medchefs implements American Heart Association’s dietary guidelines
for 2020, so each meal plan requires extreme low fat and sodium content in order to improve cardiovascular health. My task is to find
recipes and products that are considered healthy to expand their database, or create recipes on my own to contribute some unique ideas
to the database. I really love that I was given a lot freedom to create my own recipes. Asian cuisine in general and Chinese cooking
specifically is having explosive growth in California, and being Chinese , I think this was such a learning opportunity to practice how
to combine Asian food recipes with American health standards. Working with medchefs was a pleasant experience for me, I have learned
not only how to identify healthy food products and recipes based on AHA guidelines to improve cardiovascular health ,but also be
given chance to contribute my own recipes to the public.
healthy meal plans based on their taste preference and health goal. Medchefs implements American Heart Association’s dietary guidelines
for 2020, so each meal plan requires extreme low fat and sodium content in order to improve cardiovascular health. My task is to find
recipes and products that are considered healthy to expand their database, or create recipes on my own to contribute some unique ideas
to the database. I really love that I was given a lot freedom to create my own recipes. Asian cuisine in general and Chinese cooking
specifically is having explosive growth in California, and being Chinese , I think this was such a learning opportunity to practice how
to combine Asian food recipes with American health standards. Working with medchefs was a pleasant experience for me, I have learned
not only how to identify healthy food products and recipes based on AHA guidelines to improve cardiovascular health ,but also be
given chance to contribute my own recipes to the public.
During the spring quarter of 2014, I started my internship with
Sacramento Food Bank and Family Services located in West Sacramento. I participated in the Parent Education program, whose mission is to support mothers and fathers in raising their children by providing resources, skills and activities which will unite their families through love, compassion, structure, mutual understanding, and fun. As a nutrition intern, I worked on reviewing, preparing, and leading a six week nutrition course called “Champions for Change.” This course included lecture materials and a group activity every week. I presented general nutrition classes to the clients of food bank, which included introduction classes on the following topics: macronutrients, antioxidents, and general nutrition related diseases such as diabetes, heart disease. In addition, I gave classes where I recommended certain physical activities. I also prepared some healthy traditional Chinese dishes and recipes for my class. Initially I was worried that I was not able to present things clearly in front of crowds; however, after this internship, I became more confident with my public speaking skills, and would love to work in the field of teaching. Also, I had met many children through this internship, so I was able to observe their behavior and eating habits.The experience I gained here will help me pursue one of my future goals of being a children nutrition specialist. |
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During the fall and winter quarter of 2014, 2015, I started my
internship with Team Davis, which is an all volunteer non-profit organization established to help enrich the lives of children and adults with developmental, cognitive and/or physical disabilities living in or close to Davis, California. As a nutrition intern, I developed interactive nutrition and garden lessons designed to improve nutrition and health knowledge of the kids and adults who participated in the program. My responsibility included attending weekly meetings, and planning then participating in two lessons this quarter .I also wrote weekly newsletters that summarized lessons and activities for parents. Because of this internship, I have learned how to communicate with people who have mental disabilities and be able to understand their needs without asking too much information and how to create a class that would educate them in a way they could understand. I found a lot similarities and differences when compared with traditional class teaching methods. I also learned how to write formal lesson plans that other people could use as references or would be able use to teach. Lastly, I gained experience working with other people in a group setting. For example, I am able to resolve conflicts, incorporating other people's ideas into mine. |
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During the winter quarter of 2015, I began my internship with
Metabolic Kitchen and Human Feeding Lab at USDA western human research center. Their mission is to improve the health of all Americans by providing efficient and effective food production resources that are needed to conduct well-controlled human feeding trials and behavioral counseling studies. As a nutrition intern, I participated in producing, delivering, and monitoring nutrient-controlled meals for human feeding studies. This internship is a great opportunity for me to practice food services skills including food safety, production control, standardizing and revising recipes, food purchasing, receiving, tasting, and storing. |
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