Smoothie Social @ Kirwan Complex Block Party
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
Here are the handouts that I created this week:
Color Me Rad
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.