Garden To Table Nutrition Mission Statement:
Mission of Garden to Table Nutrition: Developing competent entry-level registered dietitians who serve the public through the promotion of healthful nutrition and who understand the food cycle from Farm-to-Table: the planting of crops, harvesting, storage, processing, preparation and consumption.
Garden to Table Nutrition will foster a mutually beneficial exchange between preceptors, interns and the communities in which they work.
Program Goals for Dietetic Internship:
​Goal #1 Prepare entry-level registered dietitians to make a positive impact their communities through the promotion of healthful nutrition.
Goal #2 Graduates engage in Farm-to-Table activities by guiding individuals and communities in growing, harvesting, and preparing food

​Program Objectives for Dietetic Internship:

​1. Over a five-year period 80% of the dietetic internship, students will complete the program within 150% of the program length. Full-time students will complete the program within 13.5 months, part-time students will complete the program within 21 months.
2. Over a five-year period 80% of the dietetic internship graduates will attempt the CDR registration examination within 12 months of graduation.
3. Over a five-year period, 80% of the dietetic internship graduates will successfully complete the registration examination within one year of the first attempt.
4. Over a five-year period, 75% of the graduates who seek employment will be employed in dietetics-related positions within twelve months of completing the program.
5. Over a five-year period, employers will rate 75% of graduates as “Prepared” when in answer to the question “the employee has been well prepared to function as an entry-level dietitian/nutritionist.”
6. Over a five-year period, 40% of employer will indicate that this employee has implemented or strengthened a Farm-To-Table program in the company (i.e., composting, recycling, food preservation, locally-sourced foods, reduction in food waste, etc.), on the one-year post-graduation employer satisfaction surveys.
7. Over a five-year period, 70% of graduates responding to one-year post-graduation survey will have participated in Farm-To-Table Activities (composting, growing food, wildcrafting, preserving) since graduation.
        ​

Wildcrafting

Do you recognize the wild-crafted material above?  What can be made from it? How can it promote health?

Teaching Skills

Leading Community Cooking Classes, having fun with vegetables

Preserve The Harvest

How many ways do you know to preserve fresh foods for later use?  The kids call this Tomato Candy.  Ingredients: Tomato