Coming this Fall
The five year initiative between the nation's largest voluntary organization dedicated to fighting heart disease and the largest U.S.-based food services provider strives to reduce calories, saturated fat, and sodium by 20%. And increasing fruits, vegetables, and whole grains in menu items by 20% will take precedence.
Appropriately titled "Healthy for Life 20 by 20" initiative will launch on UK's campus this fall, and entails new and interesting outreach programs. As we began brainstorming ideas for fall events we kept these initiatives in mind as a means of reinforcing the goals established by Aramark and AHA. Some of our plans included cooking classes for students, which was voted as the #1 event students wished to see on campus, according to our Nutrition Pop Quiz survey at the end of the spring semester.
National Health and Wellness Coordinator
In relation, we had a cameo appearance from the leader of Aramark's Health and Wellness program this week. Our special guest has worked for Aramark for many years, and has played a key role in the development of their Health and Wellness platform. The National Health and Wellness Coordinator paid us a visit to discuss how we can increase peer-to-peer involvement and student satisfaction at UK Dining.
While our two-day meeting hit on a variety of topics, one of the main areas of focus was the AHA & Aramark 20 by 20 initiative. We were given a sneak preview of what programs are to come, and were pleasantly surprised that our own cooking classes were congruent with, actually nearly identical to, the outreach program developed by these huge organizations. It was almost as if we read their minds!
During these meetings I took the advice that was given to me from my preceptor at the beginning of this rotation, and I was aggressive with my involvement! Even though I will not be here in the fall when these programs are implemented, I tried to give as much of my voice to the projects as I could manage. The Coordinator was seriously impressed with some of my ideas, and while I may not be around to see if they come to fruition it was nice to get such positive feedback. Especially from someone who has been working for this company for such a long time!
Actually, the Coordinator even offered to introduce me to Aramark professionals in Cincinnati, where I will be continuing my education this fall. They do not currently have an RD on the UC account, so you never know where the future might take me! This was definitely one of my top experiences during this rotation, and I had never felt so helpful or efficient as I was when thinking creatively on this team.
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 1.3 Justify programs, products, services and care using appropriate evidence or data.
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 2.3 Design, implement and evaluate presentations to a target audience. (Tip: A quality presentation considers life experiences, cultural diversity and educational background of the target audience.)
CRD 2.5 Demonstrate active participation, teamwork and contributions in group settings.
CRD 2.8 Apply leadership principles to achieve desired outcomes.
CRD 3.2 Demonstrate effective communications skills for clinical and customer services in a variety of formats. (Tip: Formats include oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing.)
CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management. (Tip: Students/Interns should consider health messages and interventions that integrate the consumer’s desire for taste, convenience and economy with the need for nutrition and food safety.)
CRD 3.5 Coordinate procurement, production, distribution and service of goods and services. (Tip: Students/Interns should demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods.)
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
CRD 4.1 Participate in management of human resources
CRD 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
CRD 4.4 Conduct clinical and customer service quality management activities
CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data. (Tip: Informatics can include a variety of technology in the supervised practice activities.)
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.
CRD 4.9 Analyze financial data to assess utilization of resources
CRD 4.10 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.