UB nutrition students hold ‘Picnic Palooza’

They called it a “Picnic Palooza” and a “Middle Eastern Mediterranean Extravaganza.” Six students from the Clinical Nutrition MS Program in the School of Public Health and Health Professions recently served up more than 60 meals to members of the UB community that featured delicious chicken kebabs, lentil wraps, baklava and mint honey tea.

The lunches were part of a hands-on, practical learning approach in the Clinical Nutrition MS Program, where students conceptualize, plan, create and monitor a three-course meal for the UB community each summer.

The planning begins the previous fall through one of the nutrition courses. Working in groups of two or three, students start by choosing a theme and developong a meal plan that includes at least three recipes that align with that theme. They then perform a nutrient analysis, practice and revise the recipes, finalize the ingredient list and begin budgeting the meal’s cost.

“Through this experience, students develop a wide range of valuable skills in dietetics practice. They learn how to plan and prepare meals, manage the entire food production process, and ensure the quality and safety of the meals they serve,” says Nicole Becklem, program director of the Clinical Nutrition MS Program.

“Personally, I have learned that there is a significant difference between knowing what a healthy diet should look like and actually creating it. Diet is highly personal, influenced by individual preferences, cultural backgrounds and personal experiences with food. All these factors must be considered when designing a menu and serving it to the public,” says Samantha Chamberlain, one of the students who served a “Picnic Palooza” meal.

When summer rolls around, the tactical work begins. Students shop for locally sourced ingredients, prepare the meal and serve it to the university community, providing a hands-on learning experience that uses all the skills they’ve developed in their coursework.

“I found it exciting to embrace the process of experimentation, feedback and improvement to create meals that not only nourish the body, but also bring joy and connection to our campus community,” says Jacqueline Frederick, another student who worked on the Picnic Palooza.

Becklem says this coursework and project highlight the significant role dietitians play in the management of food service.

“Essentially, wherever there's a need for expert nutrition management in food service, dietitians are there, applying their expertise to promote health and wellness,” she says.