Before starting my rotation, I had no idea how much I would connect with my team and how rewarding serving my community felt. My experience working at Community Support Services (CSS) was truly unforgettable. Having worked in several food service settings before, I was familiar with meal prepping and production, but never in a setting that combined both nutrition and direct client interaction with individuals with autism and other disabilities. This rotation helped me to see how nutrition can powerfully influence health while giving me a better perspective on the entire process of procurement, cooking, packaging, and sanitation.
Before working at CSS, I had some familiarity with autism through family friends, but I had never prepared meals specifically tailored for this population. Many individuals with autism often prefer simple, familiar meals and are often hesitant to try new foods. During this rotation, I learned that supporting individuals with autism requires patience, creativity, and flexibility. You need to be open-minded and adaptable to your environment for things to flow smoothly. Many clients experience sensory sensitivities, meaning that certain textures, smells, or temperatures can be overwhelming.
Throughout the rotation, my intern partner and I followed guided recipes and even
created a few of our own. A popular dish we made was steak with roasted tomatoes and fried onions, served with yogurt or milk. Recipes had to include major food groups, mild and familiar flavors, and be simple enough for clients to follow. Each recipe was designed as a pictorial guide to help clients visualize each step and feel confident replicating it on their own. Because we cooked for about 60 individuals, we also had to consider dietary restrictions; a few clients did not eat pork or shellfish. This required careful cleaning, sanitization, and organization to avoid cross-contamination and maintain food safety. It was a great learning experience in planning, ordering, and preparing food. I typically like to follow recipes step by step, but we learned from our preceptor that sometimes improvising is necessary to cook more efficiently. We would then pack all components together and store them until pickup. In the end, all our meals turned out delicious and were well received.
Nutrition education at CSS was also a unique experience. Traditional counseling
approaches were not appropriate since the clients don’t learn in that way. Instead, we focused on meeting clients where they were and using innovative strategies such as introducing new foods, creating a positive food experience, and engaging them with fun hands-on activities.
One of my most memorable experiences was working alongside clients during meal
prep and cleanup. Clients often joined us in the kitchen to help wherever they could,
and those moments built genuine rapport . Every Friday, we arrived early to thaw, chop, and prepare the day’s food. One client, Matthew, always volunteered to help marinate the food. Our preceptor would sing next to him as he worked, making sure he was engaged and enjoying himself. His joy was contagious. Once he got tired, we all paused for a snack break and went together. Although this was something small, it was a meaningful moment of connection.
Working at CSS strengthened my ability to communicate nutrition messages and work effectively in a foodservice environment. It also emphasized the importance of
teamwork, adherence to policies and procedures, and clear communication. Most
importantly, this experience reminded me that food is more than nourishment, it is a
bridge to connection, comfort, and independence.
