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Nutrition and Foodservice students finish busy year
By Annette Broyles, Nutrition and Foodservice Instructor/Department Chair
6 June 2011

BISMARCK (UTN) - In addition to classroom learning, United Tribes students enrolled in the Nutrition and Foodservice vocation were exposed to a variety of hands on activities while completing their associate of applied science degree requirements in Nutrition and Wellness and Foodservice/Culinary Arts.

      In March, Almona Oakie, and former online student graduate Marilyn Sandland, took the national exam to become certified as dietary managers. Students are eligible to take the Dietary Managerís Credentialing Exam upon completion of five classes in the Nutrition and Foodservice vocation, as UTTC is an approved training site. Nationally, 68.6% of the students pass the exam. Marilyn was one of those; she is employed at the Standing Rock Diabetes Center, Fort Yates, ND.


At the Gipp Leadership Dinner, from left, Annette Broyles, Josiah Jacobs, Allison Montez and Jill Keith.

      Allison Montez is currently doing a nutrition practicum at the Baptist Home in Bismarck during summer session. The practicum requires 150 hours work at a facility with a dietician and dietary manager. The goal is to learn how to provide quality nutritional care for clients in a variety of non-commercial settings and perform specialized tasks. This practicum is required for students wishing to take the national Certified Dietary Managerís Exam.

      The Nutrition and Foodservice vocation ended spring semester with the annual tree planting ceremony for graduates on May 5. An apple tree was planted in front of the Skill Center to honor fall graduates Kathleen Brown, Jamie Cameron, Josiah Jacobs, and Ron His Horse Is Thunder, and spring graduate Almona Oakie. The names of all of the graduates will be added to the names of former N-FS grads on a plaque on a large rock near the trees.


Nutrition and Foodservice graduate Almona Oakie, with help from Land Grant staffer Chris McLaughlin, during the vocationís annual tree planting near the Skill Center.

      At a recognition program and reception in the Land Grant room, the graduates and their families were honored. Scholarships, based on spring semester GPA, attendance, and participation in the vocation, were awarded to Almona Oakie ($500) and Allison Montez ($225). A slide show about studentís activities throughout the school year was shown.

      Nutrition and Foodservice students donned their white foodservice jackets for the David M. Gipp Leadership Dinner May 9 at Apple Creek Country Club. Setting up and serving the meal were students, Josiah Jacobs and Allison Montez, along with instructors, Jill Keith and Annette Broyles. They helped the event go smoothly by setting tables, plating desserts, filling beverages and monitoring the buffet line.

      Please join me in congratulating the Nutrition and Foodservice students on these extra special accomplishments and achievements during the academic year.

 

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