SPE Week 4

Food Service Rotation –  Week 4 Journal

Dates of rotation: (Monday) February 26, 2018 – (Friday) March 2, 2018

Location: SPE Certified/Rouge Tomate

Activities & Assignments:

Monday – February 26 (8 hours)

  • Finished antibiotic infographic
  • Conducted a literature review of sodas/sugar sweetened beverages
    • Searched for research studies in-favor of and against soda consumption
    • Statistics on soda

Tuesday – February 27 (8 hours)

  • Researched food additives and put together a list for client to show which ones should be avoided
  • Added popular sodas to the client product research spreadsheet
    • Added ingredients of Coke, Pepsi, Sprite, Panera sweetened teas
  • Analyzed watercress soup recipe that I tested last week
    • Added nutrition info to the watercress infographic
  • Worked on antibiotic infographic

Wednesday – February 28 (7 ½ hours)

  • Analyzed watercress recipes – Preceptor suggested to examine another variation
    • Compared the original recipe to the recipe I tweaked
    • Added another variation of the recipe replacing potato with cauliflower
    • Compared the cauliflower version to the original recipe.  Cauliflower variant will be tested next week.
  • Wrote a summary report about the findings I found regarding soda
    • This will be given to the client to let them know the stance of SPE regarding sugar-sweetened beverages
  • Put together a report about how Rouge Tomate/SPE Certified can become a Certified 4-star green restaurant (Rouge Tomate is currently a 3-star green restaurant)
    • What kinds of sustainability practices should they be thinking of
    • Looked at 4-star green restaurants and noted their sustainability practices

Thursday – March 1 (8 hours)

  • Continued working on Sustainability Report for Rouge Tomate
    • Only 3 NYC restaurants are 4-star certified green restaurants

Friday – March 2 (8 ½ hours)

  • Continued working on sustainability report
    • Suggested way Rouge Tomate can improve to get 4-stars
    • Looked for other sustainability certifications Rouge Tomate can look into in the future
  • Helped Events Coordinator with preparing for a private event
    • Searched for audio rental places
  • Called customers to confirm dinner reservations

Comments / Thoughts / Challenges:

  • It was interesting to read about the different research regarding the effects of sugar-sweetened beverage consumption. Keeping myself up to date regarding the current research is extremely important as a dietetic intern.
  • Analyzing the nutritional content of the different variations of the watercress soup has been really interesting. By swapping cauliflower for potatoes, the carbohydrate content decreases.  This is especially beneficial for individuals who are diabetic or are trying to follow a lower carbohydrate diet.
  • It was great learning more about the Green Restaurant Association. To know that something like this exists to encourage restaurants to adapt sustainable practices is really great to see.
  • Helping the event coordinator with the private event was something new for me. It was a great learning experience to see how the event coordinator has to adapt to the wishes of the client and offer options (food, décor, etc) that is great for the client and within the client’s budget.  It was also great to see how Chef and the kitchen staff need to adapt to certain diet restrictions and food preferences by the clients.

Learning Objectives Met:

CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.

CRDN 2.4: Function as a member of interprofessional teams.

CRDN 2.10: Demonstrate professional attributes in all areas of practice.

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

CRDN 3.10: 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.

Total Clock Hours: 40 hours

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