Carrie Miles, a dietetic technician intern, partnered with Bread for Life to create well-balanced menus including a protein, starch and vegetable for those receiving meals in the soup kitchen and through home delivery. Miles is a student enrolled in the nutrition program at Lincoln College of New England in Southington, and she dedicated 45 hours during the fall semester to Bread for Life.
To develop her plan, Miles spent time at the soup kitchen, located at the Masons’ Friendship Lodge, where weekday meals are served to those in need. She also learned about the breakfast program made available to local students in conjunction with Southington Public School system and assisted on the daily delivery to senior housing communities and homebound friends.
“I was not aware of the wide scope of services Bread for Life provides nor the needs in Southington, a well-to-do town,” Miles said.
Bread for Life Executive Director Eldon Hafford said that through Miles’ suggestions, more variety was added to the six-week meal cycle and more foods were added from storage inventory. As her internship wound down, Miles was designing seasonal meals. The student was also required to write a paper about her experience and Hafford had to provide an evaluation.
“Carrie has been very helpful to the program. She was able to go to the soup kitchen to talk with our clients to learn what they thought of the meals. They liked the variety but wished the meal time could be longer,” he said.
“Bread for Life wants to express how grateful we are for the partnership with Lincoln College and its staff and students,” said Hafford. “I hope our relationship with the college will continue.”
“I am pleased that my nutrition students are able to work with Eldon and Bread for Life,” said Nancy Morrell, chairwoman of the allied health programs, and program director of Connecticut’s only nutrition and food service management concentration, leading to the Dietetic Technician, Registered, credential within a Hospitality Management degree program.
A new Lincoln College of New England student will be interning in the spring. Plans are to include interns in food collections and organization of the food storage. Members of the Lincoln College of New England Athletic Department and Nutrition Club have also been active in Bread for Life.
Morrell and her students “have provided ongoing support through food collections and other activities throughout the year, enabling us to continue the task of feeding the hungry in Southington,” Hafford said.
For more information about Bread for Life, visit the website www.southingonbreadforlife.org or call the office at (860) 276-8389.