United Tribes NewsNutrition Month activities had tropical flavor
By Annette E. Broyles, UTTC Nutrition and Foodservice Instructor/Dept. Chair
26 March 2010
BISMARCK (UTN) - During March, which was National Nutrition month, the Nutrition and Foodservice Vocation provided students, faculty, and staff with snacks in the Skill Center building on the Wednesday morning of mid-term week. Fruits were sampled, including a blood orange, mango, and papaya, which the majority of students had never tasted before. The favorite choice was the mango. There were a lot of questions about how to cut a papaya, which contained the most Vitamin C of the three choices.
Some people danced to the tropical music, threw around a beach ball on which were written nutrition facts, or tried the limbo. Bananas were handed out to students who were rushing to take their next mid-term exam.
The Nutrition and Foodservice Department held their spring advisory board meeting on March 5. For this meeting, students in the new culinary fundamentals class prepared Native American recipes they had researched. Several students helped to cook, set up, serve and clean up after the meal.
The March Vocation Club meeting was held March 18 in the Land Grant Room. After the meeting, students traveled to the University of Mary campus to tour various foodservice facilities. Michael Ray, foodservice director, described the facilities and encouraged students to complete their foodservice practicum on their campus. The tour ended with a delicious meal at the University of Mary dining center.