Throughout the internship I had several opportunities to work hands-on in the community from teaching lessons in elementary schools and to planting crops.
We returned to University of Maryland College Dining in the spring to work with their sustainability program. We spent time at both the UMD Farmer’s Market where we assisted in a cooking demonstration as well as at the Terp Farm where we planted 3 beds of flowers for the annual flower CSA program.
Two weeks with Maryland SNAP-Ed brought me into the classroom, cafeteria, food bank and farmer’s market helping children and adults alike to just give fruits and veggies a try.
As an elective I worked with the Montgomery County Wellness program – specifically with the fire fighters in training to help them understand the importance of nutrition in their performance.
At our College Dining rotation with the University of Maryland I created an infographic about the importance of the mineral iron in the diets of college students and how they can recognize the signs of a deficiency, also known as anemia. The goal was for the poster to be posted in the UMD dining halls and hopefully influence students food selections to include more iron-rich foods.
I turned this project into an abstract which I had the chance to present at three conferences across Maryland and DC including MD DHCC, DC MAND and the University of Maryland Food and Nutrition Department Poster Day.