Lucy Stern - Region 5

When I started my foodservice rotation, I’ll admit it wasn’t the area of dietetics I was most excited about. Like many dietetic students, I had always been more interested in clinical nutrition. Foodservice felt more operational and less patient-centered, so I wasn’t sure how meaningful the experience would feel. That perspective changed quickly once I had the opportunity to design and lead a nutrition-focused event.

During my rotation, I was asked to create a themed foodservice event that incorporated both nutrition education and a featured menu item. I chose to focus on healthy fats, a topic that many people still misunderstand. Instead of emphasizing fat restriction, I wanted to highlight the benefits of including sources of unsaturated fats in the diet. To bring the concept to life, I built the event around a salmon dish, since salmon is a well-known source of omega-3 fatty acids.

I worked on everything from the menu concept and promotional materials to the nutrition messaging that accompanied the event. I created signage explaining the role of healthy fats in heart health, brain function, and inflammation, and I made sure the information was clear, approachable, and engaging for guests. The goal was to show that nutritious foods can also be flavorful and satisfying.

The response was better than I expected. The salmon dish was very well received, and many guests stopped to ask questions about omega-3s and other sources of healthy fats. Several people commented that they appreciated learning why certain foods are beneficial, not just being told what to eat. Seeing people genuinely engage with the information made the experience feel impactful.
This project helped me realize that foodservice can be a powerful platform for nutrition education. Instead of working one-on-one with patients, foodservice allows dietitians to influence the choices of hundreds of people at once. It also showed me how creativity, menu planning, and nutrition science can work together to promote healthier eating in a practical, accessible way.
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By the end of the rotation, my perspective on foodservice had completely shifted. What I initially viewed as a less interesting part of dietetics turned out to be an opportunity to combine education, innovation, and real-world impact. It reminded me that nutrition can make a difference in many settings—and sometimes in ways I didn’t expect.

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