We volunteered at the BREADA Red Stick Farmer's Market on Saturday March 7th. We had a table with games and coloring sheets for children and recipe tasting with a strawberry salsa for everyone to try since strawberries were in season. We also promoted National Nutrition Month and healthy eating with fruits and vegetables.
I volunteered at the Alcohol Free for 40 event at Oschner Hospital. The event measured blood work, anthropometric data, and other measures before the 40 days alcohol free and all labs will be measured again in 40 days. I passed out all the goodie bags, including bracelets, coupons, and other flyers about events coming up.
I worked the first-annual Turkey Trot in St. Martinville at the Longfellow-Evangeline Park. We helped serve customizable trail mixes and berry-green smoothies on the smoothie bike. The event was catered mostly towards families and children, so it was really fun to educate them on how to incorporate more vegetables into their diet with the smoothie we made. It was also very interactive, which gave the kids more reason to come talk to us! Overall, I really enjoyed this event and would go again.
Our class worked for the ALS walk in Lafayette, which was put on by the ALS Association in Lafayette. We primarily worked on setting the event up (putting together the tents, setting up signs, setting up the registration table) and actually working the registration tent. My role in this was gathering the donations and registration forms and sorting them into the correct teams folder. After registration was over, we helped clean up the event and any other jobs they needed done.
I really enjoyed working this event and seeing how many people are affected by ALS. The amount of donations and people that came to walk for a friend or family member was inspiring. In the future, I think a more organized approach to setting up the event and registering people would be beneficial for this event to run smoother.
We had an orientation for Well Ahead with Mrs. Guidroz on how Well Ahead works, how they implement their plans, and their new projects for the upcoming years. We learned about the different components that go into getting a facility Well-Ahead certified and how the dietitian helps them implement and educate the community.