Interns in Action


Kimberly Jackson, On Campus Dietetic Intern: 

During my community nutrition rotation at the United Way of Henry County, I had the pleasure of working with and teaching Henry County kindergarten students about MyPlate.  Each week we had a different lesson plan based on a component of the plate, complete with a fun activity and taste testing of new and exciting foods! 

To hear Kim's radio interview listen to the audio file posted below! 


Melissa Dorsey, Distance Dietetic Intern: 

The district I worked in had a Junior Superintendent who had one suggestion for improvement in the cafeteria at his school: to have lasagna. My preceptor suggested that I develop the recipe and test it out on his class. Utilizing products the kitchen already received (with the exception of the lasagna noodles), I developed a recipe in the NutriKids software. Then, on "Kid's First" day, I went into the school kitchen and tested my recipe. We served the lasagna to the fifth graders instead of the ravioli that was on the menu that day and they LOVED it! 

Click here for a video 

Recently on campus intern, Sara Turner Smith developed a new recipe for the school lunch at her rotation. Here is what she had to say - you can also check out the video! 

Check out the video here

During my foodservice rotation at Rossford schools, I had the opportunity to put my own spin on school lunches. I started with finding a recipe from the USDA, Team Nutrition Cookbook. After changing my mind on the recipe I wanted to use about five different times, I decided on the Crunchy Hawaiian Chicken Wrap! Planning a lunch in the school was more involved than I initially realized, and gave me a whole new respect for foodservice directors and dietitians working in school foodservice. 

I needed to expand the recipe for the number of students being served, find the products I needed to order, participate in ordering, receiving, and storing the product, creating a production sheet, and come up with packaging I was going to sell the wrap in. I took into consideration the age group I was serving (middle school), and decided to go with packaging that might resemble something you would buy at Starbucks (Starbucks "bistro boxes" are trending right now). When the day came for them to be put on the menu, I will not lie- I was nervous! I was hoping they would sell and be received well by the students. Thankfully, most of the wraps I made sold, and the students came up to me telling me how much they enjoyed them! This rotation gave me great insight about what goes into adding menu items in a school. Take a look at the video created from selling day, and try out the recipe for yourself! 

*Fruit, milk and fries were sold with this meal to meet USDA standards