Hurly-Burly

This week was action packed, with a different event occupying every day or night. Read more for a breakdown of happenings.

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Smoothie Social @ Kirwan Complex Block Party

Tuesday evening we participated in an event at the Kirwan Complex on south campus. We had originally planned to host a Smoothie Bike event at one of the Kirwan dormitories, but were informed our event was overlapping with the Kirwan Block Party sponsored by ResLife. Instead of cancelling our event, we asked to join in the fun and hosted our event as part of their lineup. 

The Smoothie Bike is a really cool invention! The rider pedals the bike which in turn powers the blender mounted in front of the handlebars. It comes complete with a tiny bell. This was an insanely successful event, as we passed out 328 smoothie samples!! We also had 67 students complete the Nutrition Pop Quiz mentioned in last week's blog post. We all had so much fun!

Weigh the Waste - Earth Day @  Blazer

On Wednesday night the Wellness Assistant and I volunteered to help the sustainability department with their Earth Day event. Coincidentally, their event was titled "Weigh the Waste" and was just in time for my Plate Waste Study assignment. We blocked off the tray-line and set up a table at the entrance with different containers for waste. We had one container marked for compost, which was to include food, liquids, and biodegradable napkins. Another was devoted to recyclables, including #1 and #2 plastics, paper,  and cardboard. The final container was for items doomed for the landfill, including waxed cups and lids, plastic wrappers and straws.

The sustainability coordinator had developed an educational game that was really fun and informative. She had a variety of "garbage" with various receptacles labeled for their methods of disposal. It was interesting to learn that Lexington recycling centers only accept #1 and #2 plastics, and bottles with "necks" or that have screw caps. This event taught me more than I would have ever imagined to learn, and it was interesting to perform the plate waste study at the end of the semester.

Produce of the Month - Asparagus

We had another produce of the month event, also known as Healthy Bites Sampling by Aramark Corporation. The event was held at Blazer Dining during lunch, and it was our most successful produce of the month as of yet. Grilled asparagus with garlic, salt and pepper was served to students, and we were able to give out 53 samples.

The highlight of this event was when an unexpected group of 4th and 5th graders came to the restaurant. As they were waiting in the entryway while their chaperones paid, I gave them a jolly greeting. I asked if anyone had ever tried asparagus, and was able to convince nearly 10 children to try the vegetable. It was so much fun! So many smiles for green veggies made my day.

Handouts

Here are the handouts that I created this week:

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Color Me Rad

On an entirely unrelated note, this past weekend I participated in the "Color Me Rad" race. This is the first race I have ran since my knee injury last year. It felt good to be back in the game. I have ran this 5k race many times before, but could not have anticipated the outcome. About halfway through the race someone was running up behind me. 
​And I agreed to marry him :-)

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Competencies:
CRD 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives. (Tip:  Outcomes may include clinical, programmatic, quality, productivity, economic or other outcomes in wellness, management, sports, clinical settings, etc.)
CRD 1.4 Evaluate emerging research for application in dietetics practice.
CRD 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics.
CRD 2.2 Demonstrate professional writing skills in preparing professional communications. (Tip:  Examples include research manuscripts, project proposals, education materials, policies and procedures.)
CRD 2.5 Demonstrate active participation, teamwork and contributions in group settings.
CRD 2.8 Apply leadership principles to achieve desired outcomes.
CRD 2.10 Establish collaborative relationships with other health professionals and support personnel to deliver effective nutrition services. (Tip:  Other health professionals include physicians, nurses, pharmacists, diabetes educators, health educators, etc.)
CRD 2.11 Demonstrate professional attributes within various organizational cultures. (Tip:  Professional attributes include showing initiative and proactively developing solutions, advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic.)
CRD 2.13 Demonstrate negotiation skills.
CRD 4.6 Prepare and analyze quality, financial or productivity data and develops a plan for intervention.
CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.
CRD 4.8 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.