VOLUNTEER WORK
Since starting college, I have volunteered over 300 hours at a variety of organizations.
- Head Start: Taught healthy recipes to children ages 5 to 10 years old. I emphasized the importance of hand washing and taught them how to properly measure ingredients. I also developed packets that included coloring pages and recipes for them to take home to their families.
- After School Programs: Planned fun ways for the kids to burn off energy, introduced them to new foods and used those foods to make a snack.
- Woof Stock: Volunteered at a kids’ booth to raise money for our local animal shelter. We played musical hoops, decorated dog bones, painted picture frames and designed dog bandannas.
- Animal Shelter: Volunteered at a local animal shelter working with cats and staffing cat adopt-a-thon.
- Food Bank: Helped stock food items and made Thanksgiving cards for the customers.
- Special Olympics: Volunteered at a booth that provided nutrition info on calcium, food pyramid, DASH diet and serving sizes. I also helped perform bone density exams on the athletes.
- Eagle Mount: Assisted staff members by folding, labeling and sealing 1600 newsletters.
- Big Sky Adventure Camp:Staffed an eleven day adventure camp for kids ages 11-18 with cancer. A unique and unforgettable experience where I chaperoned river-rafting, horseback riding, an overnight campout, a visit to Yellowstone National Park, fishing and other exciting events.
- Journey Church: Chaperoned and played with young kiddos during the service
- Phi U Honor Society Fundraisers: We held bake sales, sold beads to raise money for Ugandan women, and disbursed Pennies for Peace tins around town.
- Senior Center: Helped prepare and serve dinner to senior citizens before clearing tables and washing dishes.
- WIC: I obtained measurements and iron levels and educated families on their food packages.
- SFC Nutrition Fair: Coalition of food banks and emergency food providers where I provided info on allergies and special diets.
- YMCA Cooking Classes: Taught healthy recipes to children. We introduced them to new foods and helped them prepare their own meals.
- ACT Program Prep and Marketing: Calling past participants of ‘Strong Kids, Strong Teens’ in order to gain participants for the new ACT Program.
- YMCA Celebrate Wellness Booth: Booth dedicated to healthy cooking where we provided recipes and samples of green smoothies, black bean brownies and bruschetta.
- Health Fair: Developed a diabetes education pamphlet and performed a cooking demo: smoked salmon spread with whole grain crackers and vegetables, baked pears, and flavored water recipes to replace juice and pop.
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