We are so happy to have Savannah Weeks with us as a dietetic intern from MUSC this year! Her internship at the Lowcountry Food Bank (LCFB) is part of a 10-month supervised practice that helps train interns to understand the link between food insecurity and nutrition. Her studies will also prepare her to be a skilled dietitian and learn public advocacy skills. Her work includes rotations in community nutrition education and the Zucker Family Production Kitchen. Savannah’s internship is accredited by the Academy of Nutrition and Dietetics, which is committed to improving the nation's health and advancing the profession of dietetics through research, education, practice and advocacy.
“I have a background in music,” said Savannah, “but after two years of college, I realized I loved science after all!” Upon discovering how to identify and analyze scientific food trends and food data, she chose to pursue a program in the field of nutrition.
At the Lowcountry Food Bank, Savannah has already conducted Cooking Matters classes, which teach children and families about food preparation, making healthy food choices and sensible food shopping. She has led an interactive Lunch and Learn session focused on food protein and developed recipes for healthy senior meals in the Zucker Family Production Kitchen, where she ensured meals were cost effective, tasted great and met stringent guidelines.The meals, including baked ziti squash, couscous and chicken parmesan, are being added to the monthly rotation of meals distributed to seniors in our community!
To learn more about the Lowcountry Food Bank Nutrition Education department,
click here.
