FitU Office Manager
At California State University, Chico there is a program on campus called FitU. This program is a non-diet based approach to living a healthier lifestyle. As the office manager I scheduled appointments for clients and counselors through telephone and email, communicated program policies and procedures to counselors and program directors, assisted in the recruitment of new clients, and managed financial reimbursement for the program. This was a great experience for me to understand how a program operates.
FitU Nutrition Counselor
As mentioned above, at California State University, Chico there is a program on campus called FitU. This program is a non-diet based approach to living a healthier lifestyle. I not only was the office manager, but prior to that experience I was a nutrition counselor. I was able to counsel multiple college-aged clients using the Satter Eating Competence Model, as well as mastering my motivational interviewing skills. This internship helped me gain experience in nutrition counseling, which I will be using as a dietetic professional.
Community Nutrition Assistant, CNAP
There is a grant funded program through the CSU system that was called the Center for Nutrition and Activity Promotion. Through this program, I was a community nutrition assistant. I went to different sites and promoted healthy eating and physical activity for children in local elementary schools, prepared a nutrition decathalon game to teach young children the benefits of healthy eating, and facilitated cooking demonstrations for clients with type 2 diabetes. This internship taught me how to go into the community and work with culturally diverse populations.
Chico on $10 a Day, Assistant to the Event Director
This event is meant to teach the community of Chico, CA how to live sustainably and buy locally grown products for only $10 a day. We did this by buying locally grown food at the farmers market and prepared many delicious recipes for the event while also hosting a poster session. My job task included negotiating with local farmers at the farmers market to obtain the most reasonably priced product, I also assumed responsibility of the finances for the program. Putting this event on taught me more about recipe standardization, food safety, and financial accountability.
