Happy Spring, everyone! I’m so sorry that I missed a post, but last week was extremely hectic with taking a field trip with all the other interns to visit the State Capitol in Sacramento, starting a new rotation and volunteering for National Nutrition Month. The workload is piling up and I’m starting to feel the pressure! This DI is actually going as fast as… regular L.A. life goes I guess!
dietetic internship rotation # 4: child nutrition in the community
I just finished my FOURTH rotation which was at Stone Soup, a nonprofit organization that serves young Hmong children ages 0-5 in Fresno by integrating early literacy and school readiness, while reinforcing parent-child bonding through parent involvement activities. They also emphasize on learning through play and promoting social-emotional development of the children. At this rotation, I mostly helped out with the arts and crafts activities during ‘PlayGroup’ classes and talked to the parents about any nutrition concerns. I got so much work done in just 6 days (48 hours).
Sooo… for the potluck at this rotation, I baked a healthy Mac n Cheese recipe I found from Snixy Kitchen (I don’t know how I came across it). The Mac n Cheese was made with fresh cauliflower, yellow squash and cottage cheese! I did ditch the sour cream and that’s probably what made it taste so healthy.
The crunchy, crispy sharp cheddar cheese top crust was very delicious ORGAAASMIC. The rest of the macaroni was so light and fluffy too! It really did taste healthy and guilt-free.
How beautiful are these squash noodles?
Ooodles and oodles of squoodles!
field trip! public policy workshop 2016
Ended the week volunteering for CAND-CVD (California Academy of Nutrition and Dietetics Central Valley District) to celebrate National Nutrition Month.