Community Rotations
Prince Georges County
Office on Aging
1 Week Rotation
Rotation Highlights
The Prince Georges County Department of Health and Human Services organizes and provides congregate and home-delivered meals to senior citizens and senior citizen centers in the county.
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Served lunch meals at two senior citizen centers
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Shadowed the Nutrition Site Coordinator to senior centers and observed food safety & sanitation practices
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Completed nutrition assessments with seniors receiving home-delivered meals via phone
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Developed nutrition education tips targeted to a senior population for use on the back of monthly menus
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Reviewed financial information including fiscal tear budgeting, staffing and department costs
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Attended a Chronic Disease Management Meeting run by the department
UMD College Park
Sustainability
2 Week Rotation
Rotation Highlights
University of Maryland College Park's Sustainability and Dining Services programs work closely with one another to and educate students on the importance of sustainable food production, purchasing, consumption and waste.
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Assisted in the UMD Food Pantry by unloading, organizing and moving food items to prepare for incoming customers
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Created marketing materials and recipes for upcoming “Featured Terp Farm Stand” highlights
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Developed a systematized way to code food items using Microsoft Excel., which assisted the department with their Menus of Change initiatives, as UMD Dining moves toward an increasingly plant-based menu
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Attended an environmental summit held on the UMD campus
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Worked on the "Terp Farm," in Marlboro, Maryland to spread silage tarps over crops
DC Central Kitchen (DCCK)
Food Hub
2 Week Rotation
Rotation Highlights
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Visited ~10 corner stores over a period of days in the DC area to see the Fruit and Vegetable SNAP-ED initiative in action
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Provided DCCK with recommendations surrounding the placement of healthy alternatives and cross-merchandising opportunities in corner stores
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Created multiple food labels, including nutrition facts for vegetables and fruits sold at the corner stores
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Produced a variety of recipe cards for fruits and vegetables that are available at the grocery store including nutrition facts, instructions, etc.
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Spent time at one of the corner stores learning more about the DC population and spreading the word about the Fruit and Vegetable SNAP-ED initiative and handing out fruit samples
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Collected contact information for the 20+ apartments, community centers and wellness centers in the area to provide information about the $5/5 produce initiative, collect notes on the programs needs, etc.
University of Maryland College Park's Sustainability and Dining Services programs work closely with one another to and educate students on the importance of sustainable food production, purchasing, consumption and waste.
