Hello! My name is Lindsay Roxbury, and I am a Sodexo dietetic intern living in Easton, PA. I am also completing the combined master’s program in dietetics through the University of Rhode Island. While I have been completing my clinical rotation at Lehigh Valley Hospital-Muhlenberg, I have also been able to complete a lot of my community rotation hours. Although I have gained experience from a variety of sites during my community rotation, the majority have been spent at the Shoprite of Bethlehem. While at Shoprite, I have had the ability to work alongside the full-time in-store dietitian with individuals of all age groups through nutrition consultations, cooking classes, store tours, and much more.
One of my favorite events that I was a part of was a 5-week Weight Management Workshop. The workshop was five, one-hour classes where the participants learned about the importance of nutrition from the dietitian, as well as healthy cooking tips with meals prepared in each class by one of the chefs. For the final class of the workshop, I took the lead in choosing the topic, developing the handouts and activities, and presenting it to the group.
One of my favorite events that I was a part of was a 5-week Weight Management Workshop. The workshop was five, one-hour classes where the participants learned about the importance of nutrition from the dietitian, as well as healthy cooking tips with meals prepared in each class by one of the chefs. For the final class of the workshop, I took the lead in choosing the topic, developing the handouts and activities, and presenting it to the group.
The topic I presented was on the importance of hydration and physical activity for weight management. During the class, we reviewed the food labels on commonly consumed beverages, how much water and physical activity we should be getting, the importance and benefits of staying hydrated and exercising, and how to properly fuel your body pre- and post-workout. In addition to the information that was provided, I created a hydration station and a build-your-own yogurt parfait station for the class. The participants were able to make their own infused water by adding a variety of fruits and herbs to mason jars that were provided, as well as yogurt parfaits by adding fruits, nuts and seeds to low-fat plain Greek yogurt. The participants loved being able to make their own items with ingredients they enjoy, with many saying it was something they could see themselves doing at home. As we ended the final class, the participants were very thankful for everything they learned from the workshop, and were so excited to try all the tips and recipes we taught them. Being able to impact individuals in such a positive way like I have during this rotation makes me so appreciative of my internship experience so far. I am really looking forward to the rest of my rotations and learning more about the other areas of the field.
