Hot Tip- Spinach!

Spinach is packed with powerful nutrients and vitamins. Get the most nutritional value out of this leafy green: http://sm.eatright.org/spnch

Hot tip- Coupons!

Believe it or not, coupons aren’t always the most budget-friendly option! http://sm.eatright.org/coupons

Article of the Week- Supermarket Shopping Tips!

Get the most nutrition for your money with these supermarket shopping tips! http://sm.eatright.org/sprmktpsych

Hot Tip! Lettuce!

Did you know that lettuce is the second most popular veggie in the U.S.? It’s true for all these great reasons: http://sm.eatright.org/lettucehlthy

Recipe- Colorful Stir-Fry Dinner!

This bright and colorful stir-fry dinner is packed with fresh veggies and buckwheat soba noodles! Recipe: http://sm.eatright.org/vegstirfry

Article of the Week! Smart Snacks!

Fruits and vegetables are smart snacks for so many reasons! Tips to make them the top choice among kids: http://sm.eatright.org/smartfvsnack

Winter Break

Winter break is almost here and I am READY for it!  This past semester has been a tough one. I took 3 classes (Food Science, Principles of Food Production Management and Nutrient Metabolism) and they all required a lot of work!  I have one final left on Monday and then I look forward to relaxing for a few weeks before it all starts again with three more classes!  My Food Science class had us cooking multiple items every single week based on what we were learning in class. I cooked everything (homemade yeast bread, empanadas, cream puffs, pierogies, gluten-free bread, oatmeal pancakes, apple crisp, homemade pizza, dumplings, steak, pork chops, and vegetables to name just a few).  To put it mildly, my kitchen looked like a disaster for the entire semester!  However, the cooking was fun and I can honestly say that I learned quite a bit in this class!  My Nutrient Metabolism class was just A LOT of information, lots of reading and reading and rereading notes over and over again:)  Principles of Food Production Management was good in that we created a static and cycle menu, completed a recipe adjustment and interviewed a foodservices director. I interviewed the director of my locals school system.  She's been the director for 26 years. The school makes 20,000 meals every single day!  I was amazed at how much responsibility this job entails and will never look at a foodservices director the same again.  This is a tough job! 

Next semester, I am taking Statistics, Public Health Nutrition and Nutrition over the Lifespan!  These classes are quite different than the ones I took this semester so look forward to the change and what else I can learn to continue working toward becoming a dietitian!