Hello everyone! My name is Karrah Weaver and I am a Sodexo Dietetic Intern with the distance program. I am finishing up my food service management rotation with the general manager of food service at Clarke County Public Schools in Berryville, VA. Next week I will head to Gaithersburg, MD to complete a portion of my community hours at Aquilino Cancer Center.
During my food service rotation I have had the chance to work with the lunch ladies serving students as well as working directly with the students on nutrition education. I took this opportunity to create a table event for the middle school and three elementary schools within Clarke County.
I chose to focus on consumption of fruits and vegetables during the summer months when kids are no longer recieving complete meals from the schools. I spent my mornings preparing Chili Lime Watermelon Salad and a Roasted Summer Squash Medley for hundreds of students. In order to grab the students attention, I handed out samples of these recipes during their lunch periods.
Once students were at my table, I was able to implement nutrition education. A poster board was displayed with tips for increasing consumption, what counts as a serving of a fruit or vegetable, and a chart for the students to look up how many servings are recommended for their age.
The younger students went crazy over handouts, wanting to take home copies for their parents. The handout included recipes for families to recreate together, along with tips for increasing consumption and common summer produce
During my food service rotation I have had the chance to work with the lunch ladies serving students as well as working directly with the students on nutrition education. I took this opportunity to create a table event for the middle school and three elementary schools within Clarke County.
I chose to focus on consumption of fruits and vegetables during the summer months when kids are no longer recieving complete meals from the schools. I spent my mornings preparing Chili Lime Watermelon Salad and a Roasted Summer Squash Medley for hundreds of students. In order to grab the students attention, I handed out samples of these recipes during their lunch periods.
Once students were at my table, I was able to implement nutrition education. A poster board was displayed with tips for increasing consumption, what counts as a serving of a fruit or vegetable, and a chart for the students to look up how many servings are recommended for their age.
The younger students went crazy over handouts, wanting to take home copies for their parents. The handout included recipes for families to recreate together, along with tips for increasing consumption and common summer produce
The following recipes were attained through PrimeroEdg.
Chili Lime Watermelon Salad (Serving size ½ cup)
Roasted Summer Squash Medley (Serving size ½ cup)
Chili Lime Watermelon Salad (Serving size ½ cup)
- 2 cups watermelon
- 1 tbsp lime juice
- ¼ tsp salt
- ¼ tsp chili powder
Roasted Summer Squash Medley (Serving size ½ cup)
- 1 yellow squash
- 1 zucchini
- 1 red bell pepper
- 2 tbsp olive oil
