Hello! My name is Megan Tessier and I am a current intern with the Sodexo New Bedford, MA campus. I started my rotations this past January, and I can honestly say it’s flying by! I’ve already learned so much from several different areas of nutrition and have accepted challenges that have helped me become more confident in my skills. I am tremendously grateful for the many opportunities Sodexo has given me as an intern and for the skills I have acquired that will translate into a future career as a dietitian.
I knew early on that I wanted to choose a wellness concentration because of my passion for living a healthy lifestyle, forming connections, and teaching others the importance of nutrition and overall well-being. Additionally, I was interested in gaining experience in the campus and corporate aspect of this concentration. Throughout the course of my internship, I have had several opportunities to work alongside influential nutrition professionals in the wellness world.
During my concentration rotation, I worked alongside the director of campus services for Sodexo. I developed educational materials on food allergies for University campuses and learned about the importance of food safety in the dining halls. I also had the unique opportunity to intern with Sodexo’s Senior Manager of Health & Well-Being to help complete a wellness project. I networked with different Sodexo employees in several corporate offices and learned the ins and outs of the many components of creating effective wellness programs for employees as well as clients. Another project I implemented was creating a delicious and healthy dessert—chickpea blondies! I developed marketing materials, participated in and directed the baking process, and passed out samples to employees at three different hospitals.
It has been extremely eye opening to see the various routes I can take as a future dietitian. I love being able to work with different communities and learn more about the impact on health and well-being for clients and employees for different companies so that I can better teach others in the future. I was also able to see how different types of wellness programs are created and implemented, and how they optimize the overall health and well-being of employees.
Something I’ve learned throughout my internship so far is that networking with as many people as you can will lead you to endless opportunities. Before the internship, I would have never imagined I’d be able to complete as many projects as I have. I stepped out of my comfort zone to make sure I said yes to as many opportunities I was faced with, even if I was unsure if I’d like it. A piece of advice I can offer is to not be afraid to step out of the box! Know your talents and be confident in your abilities and don’t be afraid to use the skills you have acquired throughout your training in as many settings as possible.
I knew early on that I wanted to choose a wellness concentration because of my passion for living a healthy lifestyle, forming connections, and teaching others the importance of nutrition and overall well-being. Additionally, I was interested in gaining experience in the campus and corporate aspect of this concentration. Throughout the course of my internship, I have had several opportunities to work alongside influential nutrition professionals in the wellness world.
During my concentration rotation, I worked alongside the director of campus services for Sodexo. I developed educational materials on food allergies for University campuses and learned about the importance of food safety in the dining halls. I also had the unique opportunity to intern with Sodexo’s Senior Manager of Health & Well-Being to help complete a wellness project. I networked with different Sodexo employees in several corporate offices and learned the ins and outs of the many components of creating effective wellness programs for employees as well as clients. Another project I implemented was creating a delicious and healthy dessert—chickpea blondies! I developed marketing materials, participated in and directed the baking process, and passed out samples to employees at three different hospitals.
It has been extremely eye opening to see the various routes I can take as a future dietitian. I love being able to work with different communities and learn more about the impact on health and well-being for clients and employees for different companies so that I can better teach others in the future. I was also able to see how different types of wellness programs are created and implemented, and how they optimize the overall health and well-being of employees.
Something I’ve learned throughout my internship so far is that networking with as many people as you can will lead you to endless opportunities. Before the internship, I would have never imagined I’d be able to complete as many projects as I have. I stepped out of my comfort zone to make sure I said yes to as many opportunities I was faced with, even if I was unsure if I’d like it. A piece of advice I can offer is to not be afraid to step out of the box! Know your talents and be confident in your abilities and don’t be afraid to use the skills you have acquired throughout your training in as many settings as possible.
Healthy Chickpea Blondies!
(from ChocolateCoveredKatie)
Ingredients:
Instructions:
Preheat the oven to 350 degrees. Blend all the ingredients (except for the chocolate chips) until very smooth. Mix the chocolate chips in with the batter and scoop it into a greased 8x8 pan (optional: top batter with extra chocolate chips) Bake for around 30 minutes.
Note: They may look a little undercooked when they first come out, but they firm up as they cool.
(from ChocolateCoveredKatie)
Ingredients:
- 1 can of chickpeas
- 3/4 tsp of baking powder
- 1/8 tsp of baking soda
- ¼ tsp of salt
- ¾ cup of brown sugar
- 2 tsp of vanilla extract
- ¼ cup of quick oats (or ground flaxseed)
- ¼ cup of peanut butter
- ½ cup of dark chocolate chips
Instructions:
Preheat the oven to 350 degrees. Blend all the ingredients (except for the chocolate chips) until very smooth. Mix the chocolate chips in with the batter and scoop it into a greased 8x8 pan (optional: top batter with extra chocolate chips) Bake for around 30 minutes.
Note: They may look a little undercooked when they first come out, but they firm up as they cool.
