Hi everyone! My name is Maggie Hanna and I am a Dietetic Intern with Sodexo at the Allentown, Pennsylvania campus. I recently completed my Culinary Concentration rotation at one of Sodexo’s corporate accounts, Olympus Corporation of the Americas in Center Valley, PA. During my rotations I learned various cooking methods and techniques from some of Sodexo’s most talented culinary professionals. Throughout my time at Olympus I was able to practice my new skills at the “Action Station” where “Mindful” meals are served, which is Sodexo’s signature Wellness Program focusing on serving healthy and appealing food. Clients would order the special meal of the day, and I would prepare and cook fresh ingredients, then plate and serve each meal.
I also participated in recipe development and created healthy alternatives to various products, provided samples of those alternatives, and requested feedback from the clientele. For example I created healthy protein oatmeal bites in place of regular granola bars, low-sodium/low-fat Greek yogurt ranch dressing verses high-fat ranch dressing, and high-fiber/low-fat blueberry muffins verses high-fat/high-sugar blueberry muffins. Customers were able to give me their honest feedback by filling out a sensory evaluation form comparing the two products. I also developed take-home recipes for each alternative so clients could create their own healthy versions of these popular food items.
Working at one of Sodexo’s corporate accounts was an amazing experience! I hope to help develop and provide culinary nutrition-based programs in the near future for Sodexo, as I am drawn to this particular realm of nutrition and dietetics. I believe visually observing and participating in creating healthy foods has an immense impact on people’s lifestyle. I really hope to see more culinary nutrition programs as well as culinary registered dietitians in the near future.
I also participated in recipe development and created healthy alternatives to various products, provided samples of those alternatives, and requested feedback from the clientele. For example I created healthy protein oatmeal bites in place of regular granola bars, low-sodium/low-fat Greek yogurt ranch dressing verses high-fat ranch dressing, and high-fiber/low-fat blueberry muffins verses high-fat/high-sugar blueberry muffins. Customers were able to give me their honest feedback by filling out a sensory evaluation form comparing the two products. I also developed take-home recipes for each alternative so clients could create their own healthy versions of these popular food items.
Working at one of Sodexo’s corporate accounts was an amazing experience! I hope to help develop and provide culinary nutrition-based programs in the near future for Sodexo, as I am drawn to this particular realm of nutrition and dietetics. I believe visually observing and participating in creating healthy foods has an immense impact on people’s lifestyle. I really hope to see more culinary nutrition programs as well as culinary registered dietitians in the near future.
