For national nutrition month, the clinical manager and I put together a table for each week. We've been sharing nutrition information with employees and visitors, as well as offering food samples, and raffling off various prizes such as a fitness tracker, magic bullet, portioned containers, and water bottles. We have also given out stress balls and pedometers as freebies to attract people to our table. This week was especially of interest to me, being a vegan for over 10 years! I wanted to keep the message simple regarding plant-based nutrition, and chose to highlight lentils for their high vitamin and mineral content, as well as their excellent source of protein, fiber, non-heme iron, and versatility in recipes. I created recipe cards for a composed lentil salad we made, and encouraged people to try samples. This was a really fun opportunity to engage with a variety of people in the hospital including doctors, nursing students, visitors, construction workers, and other employees. Some people seemed genuinely interested in learning about plant-based nutrition, and we provided a couple handouts which were well-received by others limited with time on their lunch break. Other people made faces at the lentil salad, and one employee even jokingly said she was an ex-dietitian that now avoids healthy food! I think the most important lesson I learned is that exposure is very important, and that change doesn’t happen overnight. I was happy to see many people sample the lentil salad, many whom said they had never heard of it, or never tried it before. A few people even found out they really enjoy lentils and were excited to try new lentil recipes at home!