Halfway There!

One more semester down and I am halfway to completing the program and becoming an RD!! Woohoo!!

The year has been over for a little over a month now and time has flown by. (I feel like I say that every post, but it's true!) Our Class Pictures: 

Coordinated Program Junior Year, Class of 2013!!

Yay, Go Frogs!!



Overall it was a good semester, I had a lot of fun working at the hospital and especially the site swap weeks. I kept an open mind throughout, even though I knew it was not what I wanted to do. This semester definitely confirmed my preferences for when I am looking for jobs. Being foodservice management focus entailed ALOT of business, which is not my cup of tea. Thankfully that's my husband's specialty, so he helped me many a time through the semester.

I will definitley miss the people at my site. It was a good group of personalities that all worked together really well. And those chefs impressed me with their talent.

Next semester is mainly in a hospital setting as well, but with a different focus, it's our clinical rotation. I am looking forward to working more with patients one on one and provide education and counseling. We will also be working at a dialysis center, diabetes clinic and long term facility. This is more of what I want do as a Registered Dietitian, so I am excited to get back to school. I hear this is our most difficult semester, so I may be holed up in our study or at the library the majority of the time studying/completing units.



Still have MNT on the brain, saw this at a Midland Boutique and of course thought of NJ tube feeding

For the remainder of my summer break, along with working, I have quite a bit of homework/studying to do. This is to help us prepare for the upcoming semester since some of the nutrition information we haven't learned yet in class. (Example: nutrition and cancer, respiratory care, and wound care) Also we have to take a test the first week back in class over some of the information. Woohoo!!!

I must recommend this one blog I have become a loyal reader to. http://www.pbfingers.com/ I came across this blog from the crazily obsessive website Pinterest Julie, from Florida writes daily about workouts, healthy foods, books to read, and she has really motivated me to live a healthier lifestyle (not that I don't live a semi healthy lifestyle, I am studying to be a Regsitered Dietitican, so I have the food part down). Its a good reference tool for workout tips, and she's a really good writer. I'm hooked.

Copyright: Peanut Butter Fingers http://www.pbfingers.com/

Hope everyone is having a good summer! Just to make you slightly jealous I will be here in a week :)

But more about that later... :)

~Brittani

"Let perseverance finish its work so that you may be mature and complete, not lacking anything." ~James 1:4

Site Swap Weeks

Over the past couple of weeks I had the opportunity to partner up with one of my fellow Coordinated Program classmates and show her around my site for a week and the following week she showed me her semester internship site.

The two sites could not have been anymore different.

During the week at my site, a hospital, we were able to deliver patient trays, take cookies to patients recovering from joint replacement surgery, taste test different nutritional supplements, help prepare food for an event and set up for the event taking place on the Friday.

Taste testing the nutritional supplements was an interesting experience. We tried all the available ones in stock, including the thickened liquids. Glucerna, Suplena, Ensure, Boost, Ensure Enlive, Boost Breeze, Thickened water, thickened apple juice and thickened milk. For the most part they tasted good, chocolate was our favorite flavor, the Enlive tasted like apple juice but had a very dark color, the Breeze tasted like super sweetened Kool-Aid, and the thickened liquids had a very interesting texture. But at least we have an idea for clinicals what to suggest to patients who need supplements.

During that week, much of our focus was on the event being held on that Friday, Doctor's Day. The hospital was hosting a lunch to thank all of the doctors for their hard work. It was an Italian Garden Theme with a Pasta Station, Carving Station, Cheese, Meats and Crackers, Dessert station and various Italian themed foods. The best display was an ice carving of a Gondola one of the chefs made in the kitchen, to hold the shrimp and oysters. They are truly talented chefs working at the hospital!!

Cutting the ice with a chainsaw



Before



The finished Gondola

The week spent with my partner was a lot of fun. I really enjoyed being able to see a site/facility so different from mine. It is cafe and catering company and most of the week was spent making deliveries to various locations throughout Fort Worth. Several of them were made to TCU campus and it was fun being able to be out and about during the work day. (I am so used to being indoors with fluorescent lighting) We also helped prep several dishes at the cafes for the deliveries and cafe service.

Of course I got to try some of their food, and my favorites were their chicken salad and of course the macaroni and cheese. YUM!!!

Tuesday was interesting, it was reported approximately 12 tornadoes touched down in the DFW area, but we had finished our deliveries before the storm really hit!! When our day was up, we made a run for the car in the torrential rain pour, it wasn't letting up anytime soon, so we got soaked, but we were laughing at the insanity! Luckily we missed most of the real damage from the storms.

Wednesday night we catered an event in Fort Worth. We helped set up the location: tablecloths, napkins, silverware, glasses and desserts, and throughout the event assisted in clearing dishes and replenishing food on the buffet line. I knew it was going to be a late night, and at the beginning I was slightly anxious about working such a large crowd, but the time flew by and everyone attending the event was very polite. (I honestly have no prior table waiting experience, so this was first real crack at it!)

I wish I could see every one's site and how they function, but there is definitely not enough time in one semester. That being said I am super glad I was partnered up with my partner! Overall it was great experience both weeks.

Just a few more weeks and I have one year of my internship completed!!

~Brittani

"Perfume and incense bring joy to the heart, and the pleasantness of a friend springs from their heartfelt advice." ~Proverbs 27:9

Middle of Semester 2

We have recently been studying pharmacology and nutrient-drug interactions in my clinical nutrition class and a few things have stuck out to me. Whenever we discuss the medication Levodopa (L-Dopa) used for Parkinsion's disease it reminds me of the line in "Harry Potter" with the wingardium leviosa spell.

And we have been introduced to a medication derived from the always controversial marijuana plant, Marinol. Mainly used for cancer patients to increase appetitie, decrease nausea and give a euphoric feeling. Of course we all get a good laugh at this.

And our intestine lining have been compared to happy sea urchins sucking nutrients out of the food we digest.

And of course things like this now stick out to me:

Working at the hospital this semester with foodservice has given me some insight with patients attempting to "cheat" the diet order system and not be compliant with the diet best selected for them. We had a patient who needed to be on a low sodium, heart healthy diet, but refused and would choose instead to order chicken fingers, hamburgers, french fries, and multiple desserts. We also had a patient request to be on a "diet" menu and chose all the dessert options available. I assume they felt better about doing this since it was a "diet" menu.

One of my units that I recently completed involved taking physical inventory of the food and supplies. Part of inventory was done in the freezer, and brrrr it is cold in there, especially for more than 5 minutes. While literally "chilling" in the freezer, I was taking notes and realized the ink in my pen had frozen and I was unable to write. Proof that those walk in freezers are no joke and now I see why pencil is used instead of ink.

On a side topic, my husband and I just celebrated our one year wedding anniversary! We stayed at the Gaylord Texan and were upgraded to a suite!!! (Sweet!!) It was so much fun and felt like a mini version of the honeymoon all over again. And of course, as tradition goes, we took a bite of our one year old wedding cake, and shockingly it was good!! Either the cake holds up really well, or I just did a really good wrapping job. (3 layers of saran wrap, 2 layers of foil and 2 airtight freezer bags.)

Up next: Site Swap!!!

~Brittani

"Stop drinking only water, and use a little wine." ~ 1 Timothy 5:23

1st Semester Down

Happy Belated 2012 New Year!!! Wow, time has flown since my last post!

Woohoo!! One semester down, three more to go.

Overall it was a fun, hectic, and crazy semester. At times I really disliked being at so many locations throughout the semester, sometimes multiple places in the same day, but other times it was nice because if I didn't like the focus or the work, I knew I wouldn't be there for a long time! I was able to get my hands into several nutrition fields in just a matter of a few months: gardening, consulting, cooking and teaching. I really enjoyed working in small groups too because I got the know the other girls in the program really well and I am thrilled to be a part of this group. All of the girls in the program are wonderful and we all get along really well which I am very much appreciative of.

We had a holiday party to celebrate completeing the first semester of internship and I can say we know how to have a good time! That was a blast.

This semester is a COMPLETE opposite of last semester, just look at my schedules in comparison...


Previous Fall Semester



Current Spring Semester


I am at one location for the entire semester, which I have been enjoying so far. However, I am by myself, no groups (sad). There are units to complete each week, but I am essentially my own boss and decide which unit I want to focus on and what tasks to complete. It is structured, but not nearly in as much detail as the fall. The focus is foodservice management and I am working at a hospital in the medical district of Fort Worth. I had the opportunity to work with the chefs in the kitchen last week and they amazed me with their talent. They have all worked at many different locations, but have all worked in foodservice, some have backgrounds at Country Clubs and a couple of them have worked at TCU before!

They showed me some cool tricks with food:


Potatoes made to look like mushrooms



Potato Flower Bouquet!

 And they let me try almost any food they create! Yumm! I had mushroom ravioli the other day and pesto bruschetta with goat cheese, capers and tomatoes. All delicious and I know I am going to gain weight eating all the food, but it is SOOO good and defnitely not what hospital food used to be! They are impressive.

Mmmmm Pesto Bruschetta

On a side note, over the winter break I donated a foot of hair. This is my second time to donate and I feel good being able to do something for others.


Before



After

 I am excited to see what else this semester brings and will keep you updated! In about a month I will be celebrating my one year wedding anniversary with my dear husband. Hooray!! We made it! (Hahaha, love you!!)

~Brittani


"That each of them may eat and drink, and find satisfaction in all their toil—this is the gift of God" ~Ecclesiastes 3:13

A Few Weeks of Fun

I just have to share this picture, it always gives me a good laugh... (Courtesy of Top Chef Season 8 "Night at the Museum")

So it's been a fun few weeks with some silly stuff happening...

First of all some great news. My quantity foods class had an "Iron Chef" Challenge in class, cooking a meal not knowing what ingredients we had. We had to serve an appetizer, entree, two sides and dessert was optional. And my group won!! Hooray!! The winning menu:

Appetizer: Bacon Wrapped Shrimp Kebob
Entree: Chicken Roulade with Spinach, Asparagus and Parmesan Cheese
Sides: Oven Baked Diced Potatoes with Parmesan, and Side Spinach, Pear and Strawberry Salad with homemade Balsamic Vinagrette Dressing.
Dessert: White Cake tppped with Strawberry and Pineapple Infused Whip Cream

On the way to school one day I came across a very mathematical equation to make a baby, I found it quite hilarious:


And of course had to take a picture to share, even though it has no relation to nutrition.

We have been working in the TCU kitchen as part of my class and recently we were working with the receiving department. (Receiving food, putting it away) One of the days while we were working in the coolers (which are super cold btw) we finished putting food away and went to another room to make a shipment order. About 5 minutes later we realized one of our group members was missing. We go back to the cooler and see him banging on the window shouting that he was locked in. Another employee opened the cooler door and pointed to a sign that was posted on the inside part of the cooler door:

We all had a really good laugh for a few minutes after that.

Only 4 more weeks until the end of the semester and it is going by super fast. Next semester I hear is fairly less hectic, so maybe I won't have as many fun stories. :( But I am very much looking forward to a month off for Christmas break. I love the holidays and getting super excited for Christmas approaching.

~Brittani

"A cheerful heart is good medicine."  Proverbs 17:22

Gloves... Boo

Let me vent here just a little bit on the requirement of gloves in the kitchen.

I now despise them....

 Of all kinds....

Basically they just add an extra layer, get hot, and get in my way.

Now these cutting safety gloves (bottom right) are to prevent you from chopping off your fingers. Not only must you wear this, but you must place an additional plastic glove OVER these. (2 gloves, 1 hand) (Disclaimer: I am not super chef when it comes to chopping food) BUT if you're paying attention to what you're doing it shouldn't be an issue, and these gloves slow me down so much, it's painful to cut anything! Plus, half of the plastic gloves don't fit, so I end up chopping off excess glove that gets in the way (hmmm.... Food safety issue... partial glove in the salad!!!) I will admit that there have been a few times I've taken them off while chopping because they frustrate me so much. Shhh don't tell :)

These "one size fits all" gloves (bottom right) drive me nuts too, they just get in everything, it's almost as though my fingers extend an extra inch, but there's nothing to hold them up and they just tend to droop into anything and then they're dirty within 5 minutes of wear.

Sometimes I feel as though there should be a Knife Skills 101 Class for glove wearers, because I suck.

Sidenote, I would also love to take my knives with me, because they are badass... (Thank Aunt Jane!) I am way more comfortable with a chef's knife versus these long skinny knives most kitchens have.



My Knife



What is this?



At least I can make my own rules in the Castle Kitchen. Other than this minor setback, I'm still having fun and will update shortly.

Until next time!

~Brittani

One Month Down!!

Wow! I can't believe it has been a month already since I started this adventure.

We have been working in the community garden for the past few weeks, and I'm not going to lie, I was a little hesitant at first with this project, but I have been having a blast. We made a raised bed. (see picture below for example) And to do so, we used some power tools!! Yeah!! It was fun working as a group to complete this and to work on something so hands-on. And now we have completed it and delivered it to Ecofest in Arlington. It has inspired me to garden, but we were given basically "invincible" rose plants and mine have already died, so maybe that green thumb of mine isn't going to come out any time soon.

(we did something like this)

(look at me go... haha) ;)

(growing lemon thyme on my porch, look at that thing grow!)

This past week we FINALLY had our big Scholarship Event that we have been working on since day one of school and I am so glad it was successful and it's over. My group was in charge of the recipes/menu and during one of the prep days in the kitchen I was just joking around when someone asked me if I wanted anything to drink and yelled out "VODKA!" forgetting my professor was in the room (i turned lobster red in about 2.3 seconds).... whoops, now my group jokingly labeled me "CP Lush" awesome... ;) mind you, this was also about 10:00 AM

(yes please!)

Overview of some of the other projects I've been working on the past few weeks: taught a Nutrition Lab on protein, Education Workshop on nutrition in the garden, and working in the TCU Kitchen. Working in the kitchen has been fun and we get free lunch after lab! Woohoo! Currently I'm in the baking department and I want to eat everything we bake, thanks dad for my sweet tooth. ;) It all looks and smells incredible. One of the employees there made a swan out of an apple!

In a couple of weeks we will be switching up our rotations, I will be working in a school system, still at meal delivery program and I will be working with an after school education program.

It's been a little hectic trying to make sure I'm at the right spot, at the right time, on the right day, with the correct materials because we are working at so many locations this semester, but I can guarantee it does not get boring!!

Stay tuned!

~Brittani

" 'For I know the plans I have for you,' declares the LORD, 'plans to prosper you and not to harm you, plans to give you hope and a future.' " -Jeremiah 29:11