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Inservice Presentation.pdf Size : 505.229 Kb Type : pdf |
In-service Presentation
NFSC 431: Foodservice Equipment and Production Systems
Skill Area: General Nutrition
Assignment Title: Cultural Competencies: Recommendations for the Hispanic Community
What I Learned: In this assignment I learned how to produce and present an in-service that was designed for employees at Enloe Medical Center, but was instead presented to our classroom. I completed extensive research on the Hispanic community and was able to input this information into our in-service presentation.
Reflection to Assignment: Through this assignment I learned how to create an effective in-service that is relevant and comprehensible. The assignment allowed me to opportunity to utilize my research skills and compile information on a subject that I had not yet studied previously.
Relevance to the profession: It is imperative that Dietitians and other nutrition professionals are capable of developing a coherent and effective in-service so the target population may easily understand the pertinent material. Having the skills to create such an in-service is beneficial to health care professionals, many of whom will give countless in-service presentations.
