Meira McKithen

"While volunteering at the Capital Area Food Bank, I evaluated expiration dates and packaging seals across non-perishable goods, applying foundational concepts of macromolecular stability and degradation. I monitored goods for compromises that accelerate chemical breakdown, such as the oxidation and rancidity of dietary lipids, the hydrolysis and fermentation of simple and complex carbohydrates in cereals and applesauce, and the denaturation of stabilizing proteins. Once verified that these vital macronutrients remained intact and safe from microbial consumption, our team systematically packed the items to ensure vulnerable community members received biochemically viable, nutrient-dense sustenance."

During my time volunteering at the Capital Area Food Bank, I helped inspect and pack food items for members of the community. This experience connected to my study of biology because many of the foods we distributed contained important macromolecules that provide the body with energy and nutrients. For example, peanut butter is a source of proteins and lipids, while canned goods may contain carbohydrates and other essential nutrients. This experience helped me recognize the connection between biologically important molecules and the role nutrition plays in supporting the health of individuals and communities.

During my time volunteering at the Capital Area Food Bank, I worked along an assembly line packing canned goods and non-perishables into distribution boxes. Between packing cycles, we sorted and organized incoming inventory to ensure items were cataloged and readily accessible for the next run. Navigating this continuous cycle of sorting, restocking, and packaging highlighted the value of clear team communication, rapid workflow coordination, and the logistical effort required to support community food access.