AeroFarms Week 8

Community Rotation –  Week 8 Journal

Dates of rotation: (Monday) January 15, 2018 – (Friday) January 19, 2018

Location: AeroFarms

Activities & Assignments:

Day 1 1/15/2018 (9 am – 5 pm) 8 hours

  • Edited Leafy Greens presentation
  • Video call with preceptor to finalize Leafy Greens PowerPoint
    • Asked preceptor to procure ingredients needed for recipe demo at presentation.
  • Social Media
    • Twitter – liked posts

Day 2 1/16/2018 (9 am – 5 pm) 8 hours

  • Last minute additions to Leafy Greens presentation
  • Lead “Lunch and Learn” for AeroFarms employees.
    • Topic is the Nutritional Benefits of Leafy Greens
    • Made tzatziki sauce with Dream Greens Watercress
  • Social Media
    • Instagram – liked and commented on posts
    • Twitter – liked posts
  • Started to make a simpler version of the Leafy Greens Presentation for farm workers at Rome St. who are not fluent in English.
  • Read the Wikipedia submission for AeroFarms and David Rosenberg
    • First submission was rejected for sounding too much like an advertisement

Day 3 1/17/2018 (10 am – 5 pm) 7 hours

  • Social Media
    • Instagram – liked and commented on posts
    • Twitter – liked posts
  • Continued to work on Leafy Greens Presentation –simplified version for the Rome St. team
  • Tried to edit the Wikipedia submission
  • Ran employee farm stand
    • Set-up and record transactions

Day 4 1/18/2018 (9:15 am – 5 pm) 7 hours 45 minutes

  • Social Media
    • Instagram – liked and commented on posts
    • Twitter – liked posts
  • Leafy Greens Presentation at Rome St. (mostly farm staff)
    • Referred employees to company Registered Dietitian for more specific nutrition questions.
  • Continued to try to edit Wikipedia submission
  • Searched for potential designs for AeroFarms/Dream Greens apparel.
  • Put together a list of “10 Sustainable Cooking Tips for Home Cooks”
  • Helped run farm stand at 212 Rome (employees only)

Day 5 1/19/2018 (9 am – 5 pm) 8 hours

  • Social Media
    • Instagram – liked and commented on posts
    • Twitter – liked posts
    • Facebook – searched for articles for Facebook
  • Worked on “10 Sustainable Cooking Tips for Home Cooks” list
  • Visited Whole Food Newark with Sales & Marketing team to perform quality checks on our leafy greens.
  • Edited Wikipedia submission
  • Continued research on potential AeroFarms apparel designs
  • Met with preceptor to go over all projects I’ve conducted during the past 8 weeks.
    • Made sure preceptor had all the files for the projects

Comments / Thoughts / Challenges:

  • The majority of the attendees did not speak English, so I had to find a way to convey the message of the presentation in a simple, easy to understand manner.  The contents of the presentation were sometimes very scientific so finding the word or term that they would understand tripped me up a little bit.
  • Although most of the attendees did not speak English, they were still interested in the topic.  They asked questions and they also discussed their current eating habits.  Most of the attendees were Latinos so they discussed their diets and how they have incorporated more Western ways (ex. one participant stated that she drinks a smoothie with fruits and vegetables every morning).
  • Out of the two audiences I presented the Leafy Greens presentation to, I really enjoyed presenting to the farm workers since it was that presentation that challenged me most as a nutrition educator.  I liked how I had to find creative ways to present a topic that I am familiar with.
  • It’s been a challenge to reword the initial Wikipedia submission.  I have never written an entry for Wikipedia before, so I have been trying to figure out the proper tone and content.  The entry cannot sound like an advertisement.

Learning Objectives Met:

CRDN 2.6: Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.

CRDN 2.11: Show cultural competence/sensitivity in interactions with clients, colleagues and staff.

CRDN 3.3: Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.

CRDN 3.4: Design, implement and evaluate presentations to a target audience.

CRDN 3.5: Develop nutrition education materials that are culturally and age appropriate and designed for the educational level of the audience.

CRDN 3.6: Use effective education and counseling skills to facilitate behavior change.

CRDN 3.7: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

CRDN 3.8: Deliver respectful, science-based answers to client questions concerning emerging trends.  

CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.

Total Clock Hours: 38.75 hours

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