Janelle Y Morris

Foodservice Equipment Production and Procurement (NFSC 431)

Skill Area: Management 

What I learned:  Creating and conducting this in-service made me aware of the how the method of delivery should reflect the education and competence level of the audience.  I learned how to advocate for patient needs and implement knowledge of therapeutic diet orders and empower employees with confidence to feed patients with special needs while working in a hospital foodservice. 

Reflection to assignment: Making this In-service made me realize how much I enjoy teaching and empowering others.  I enjoy public speaking; especially when I am able to teach or inspire a group with new information.   Assignments such as this which enhance management and leadership skills are valuable to any career.  As a Registered Dietitian, I will likely be asked to speak in front of groups to teach nutrition.  It is important to practice speaking in front of groups to gain confidence so that I can affectively promote nutrition interventions.

Relevance to profession: Registered Dietitians are frequently asked to speak in front of groups to teach about a variety of topics.  Whether the audience that I am speaking to is foodservice staff working for a hospital kitchen, a group of Registered Dietitians, I will need to be able to be engaging and present material that is relevant and appropriate for each specific audience.