[qs_widget wtpl=”onestep” sub=”NUTRITION-DIETETICS”]
Getting an RD Job Part 2
After the summer at Food Outreach, I started as a graduate assistant at Saint Louis University working 20 hours per week for our Nutrition Dietetics Department. At the same time, I am also blessed to be working part time at a charter school in Saint Louis called City Garden Montessori where I teach Health, PE, and Culinary Arts. I also got prepared using an RD Practice Test.
I’m not going to lie…it’s a lot of work, but I adore the kids and wouldn’t have it any other way. PE class is a hoot, and I am constantly learning the different dynamics of the age groups. My challenge with the Kindergarten class is to avoid tears and tattling for 45 whole minutes, whereas my challenge with the oldest students is to find games that won’t lead to a “too cool for school” attitude.
Health class has taken on an untraditional form, as I am admittedly jaded by standard nutrition messages. Instead of using the food guide pyramid, we study food with a farm as our visual. For example, fruits and vegetables come from the garden (not a skinny triangle on the food guide pyramid). Butter is made from cream which comes from a cow (not an even skinnier triangle). We have also put a strong emphasis on mindful eating and using the five senses to experience food…again, traditionally under-developed subjects in a Health class.
[qs_listing template=”long_listing.html” areaofinterest=”NUTRITION-DIETETICS”]
Meanwhile, Culinary Arts allows us the hands-on practice to utilize what we discuss in Health class. By planning and preparing the school lunch, each student a role in preparing the meal, which we then share family style. Another twist: our current school building has very limited kitchen facilities, so almost all of our cooking happens through appliances which can be plugged into a wall (i.e. electric skillets, rice cookers, food processors). As an answer to my prayers, we are moving to a new building next year with a full kitchen in the works!