The challenge: invent a recipe. No problem? How about inventing a recipe that is ethnically sensitive with additional protein and unsaturated fats to better support immunocompromised individuals who are experiencing one of the more troubling symptoms of AIDS, wasting from persistent nausea and gastrointestinal distress. Still not challenging enough? To ensure that clients will be able to find ingredients, the easy-to-prepare recipe should be comprised entirely from ingredients found regularly at a community food bank. And the end result should taste good.
As part of the Coordinated Program in Dietetics’ practicum in community-based dietetics, students have the opportunity to find practical solutions to real problems in the community. Dr. Monica Meadows supported students as they experimented to find the perfect balance of nutrient content and taste. “They really just took this one and ran. They really worked very hard to find workable solutions the very real constraints they were facing,” said Meadows.
The students were up for the challenge. “We invented two savory recipes, a bean salad and a lower sodium chili as well as sweet dishes like no-bake peanut butter cookies,” said dietetics student Amanda Longoria. The recipes developed as part of the class were developed in conjunction with AIDS Services of Austin as part of the organization’s food and nutrition services.
Dietetics Students Develop Menus for Patients Living with HIV/AIDS
The challenge: invent a recipe. No problem? How about inventing a recipe that is ethnically sensitive with additional protein and unsaturated fats to better support immunocompromised individuals who are experiencing one of the more troubling symptoms of AIDS, wasting from persistent nausea and gastrointestinal distress. Still not challenging enough? To ensure that clients will be able to find ingredients, the easy-to-prepare recipe should be comprised entirely from ingredients found regularly at a community food bank. And the end result should taste good.
As part of the Coordinated Program in Dietetics’ practicum in community-based dietetics, students have the opportunity to find practical solutions to real problems in the community. Dr. Monica Meadows supported students as they experimented to find the perfect balance of nutrient content and taste. “They really just took this one and ran. They really worked very hard to find workable solutions the very real constraints they were facing,” said Meadows.
The students were up for the challenge. “We invented two savory recipes, a bean salad and a lower sodium chili as well as sweet dishes like no-bake peanut butter cookies,” said dietetics student Amanda Longoria. The recipes developed as part of the class were developed in conjunction with AIDS Services of Austin as part of the organization’s food and nutrition services.