Intermountain Medical Center
I completed several projects while working with the food and nutrition director and the nutrition educator at this 450-bed hospital. I did several projects while here, such as testing various recipes (like the BBQ turkey sauce featured on the left) and completing patient satisfaction surveys. My main project, however, was to create and teach the monthly in-service. All of the foodservice staff at all six hospitals in the region needed to complete this in-service. My partner and I designed a 30 minute in-service about portion control using several activities and teaching methods. We then presented this in-service 13 different times to various groups throughout the region. Click below to see the presentation.