Hello! My name is Katie Vittal and I am a Sodexo Dietetic Intern completing the distance option. Roughly 8 weeks into the program I feel like I am really hitting my stride. My internship began with Food Service Management where I was given the opportunity to join the Sodexo team at Discover Financial in Riverwoods, Illinois. If I have learned anything from my experience, it is that strong managers do not simply oversee, they participate. Food service is a team effort and the team benefits the most when leadership is willing to be a part of that team dynamic. Discover Financial has an incredibly strong food service team and I have learned a lot from being a part of it.
As a dietetic intern in a food service management setting, I played a lot of different roles. My training included everything from food prep and catering, to scheduling and inventory. I learned how to place and receive orders, as well as pay invoices. It was a well-rounded experience that left me feeling prepared, not just for food service management, but for any field.
The highlight of my food service rotation was the Retail Marketing and Wellness Project. Although I was initially intimidated at the thought of this project, it ended up being my favorite part of the rotation. The food service manager at my location allowed me to take control of an entire station in the café where I introduced a “build your own grain bowl” concept. Guests were given four different whole grain options, along with a variety of add-ins and toppings, to help them create a balanced and nutritious whole grain bowl.
These days ketogenic diets seem to be all the rage and people are sadly forgetting the many amazing benefits of whole grains. Whole grains offer an abundance of nutrients, such as fiber, protein, B vitamins, magnesium, iron, folate, and antioxidants. They may help to reduce the risk of several chronic diseases, promote weight management, and improve digestive function. The USDA recommends that adults consume six servings of grains per day, at least three of which should be whole grains. As a dietetic intern, I can only hope that my grain bowl station helped to give whole grains a little bit of the recognition they so rightly deserve. Now it’s on to my community rotation where I am sure to utilize the many tools and skills with which food service has provided me.
As a dietetic intern in a food service management setting, I played a lot of different roles. My training included everything from food prep and catering, to scheduling and inventory. I learned how to place and receive orders, as well as pay invoices. It was a well-rounded experience that left me feeling prepared, not just for food service management, but for any field.
The highlight of my food service rotation was the Retail Marketing and Wellness Project. Although I was initially intimidated at the thought of this project, it ended up being my favorite part of the rotation. The food service manager at my location allowed me to take control of an entire station in the café where I introduced a “build your own grain bowl” concept. Guests were given four different whole grain options, along with a variety of add-ins and toppings, to help them create a balanced and nutritious whole grain bowl.
These days ketogenic diets seem to be all the rage and people are sadly forgetting the many amazing benefits of whole grains. Whole grains offer an abundance of nutrients, such as fiber, protein, B vitamins, magnesium, iron, folate, and antioxidants. They may help to reduce the risk of several chronic diseases, promote weight management, and improve digestive function. The USDA recommends that adults consume six servings of grains per day, at least three of which should be whole grains. As a dietetic intern, I can only hope that my grain bowl station helped to give whole grains a little bit of the recognition they so rightly deserve. Now it’s on to my community rotation where I am sure to utilize the many tools and skills with which food service has provided me.
