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  • Getting Help!

    Hello, everyone! I have a lot of great news to tell you. I got lots of help in these two weeks. At this stage of my internship, I was working on the nutritional analysis for the recipes that I got from the chef in YOU. There were some questions that I needed to solve. First, the YOU manager wanted to know the daily percentage of a serving of Fiti composed in the recipes. In addition, he wanted to know the viability of bacteria in these recipes. Finally, he needed the full nutritional charts for the sauces and dips’ recipes.

    Speaking of the help I got, we had a new intern who was a work study student and her name is Ana. She also had a nutritional background. We could work together, and she provided lots of help to me during this time. I could have discussions with her about the nutritional problems. Ana provided different perspectives on the priorities of the community partner. Originally, my thoughts were too complicated. I thought that we needed to analyze all the 30 recipes, but after the discussions with Ana, we just needed to analyze the recipes that did not kill probiotic bacteria. We had less work needed to do. I was really happy that we can work as a team. It’s better than working by myself, because I might easily make mistakes and be on the wrong path.    

    From the community partner’s priorities, we had a challenge. We had some problems on how to determine the viability of the Fiti probiotic bacteria. From here, we got help from Dr. Sharareh Hekmat. She is an expert on the Fiti probiotic problems. We asked her about the viability issues of probiotics. We got the information that the probiotics were alive under 40-45 degrees. Thus, the recipes that contained the heating process might not work for the bacteria.

    I think we had lots of progress during the two weeks. The next step is to give an example recipe analysis to the manager to see if we are doing right.

  • Making Yogurt

    Hello! During these two weeks of my intern life, the most exciting event was making yogurt. Last week, I had a chance to go to YOU shelter and work with the chef there. In this post, I will tell you how to make yogurt.

    First stage was making concentrated yogurt. We used instant pots to make the yogurt. There were three pots. First, we put 1.5 L of milk in each pot. The instant pot had a yogurt function, so we just needed to push the yogurt button and rise to a high temperature. We waited about half an hour, and the milk was ready. We put the milk in the fridge to wait for the milk to cool down to under 45 degrees, or the probiotic would be killed. We checked a couple of times to see if the temperature was under 45 degrees. After the milk was cooled down, we put one pack of Fiti probiotic in each pot. We used the yogurt function again, but the milk was cooked under medium temperature this time for 20 hours. On the second day, the chef would collect the yogurt and put it into the fridge.

    For the second stage, we just repeated the process like the first stage, but this time we cooked more milk, about 6 L in each pot. Thus, we cooked longer than the first stage for about 1 hour. When the pots were done cooking, we put the milk in the freezer this time to cool down the milk more quickly. After the milk was cooled down, we put about 1 cup of concentrated yogurt we made during the first stage into each pot. Again, the milk was cooked under medium temperature overnight. On the second day, we could get 20 L yogurt!

    After reading my post, I hope you can make yogurt at home. Enjoy this post!

    Instant pots
    Yogurt function
    Concentrated yogurt
    18 L milk
    Adding yogurt into milk
  • Beginning of My Internship

    Hello everyone! This is the second week of my summer internship. I am so excited to begin the work with YOU.

    First, I want to talk about the preparation before the summer internship. We had five orientation workshops over the last few months. One of these workshops was an in person meeting. It’s a great opportunity to meet new people and become familiar with your work partners. In these workshops, we discussed the important things we learned from the required modules. The most important thing I learned was self-reflection. We need to always ask ourselves if the language and actions have any problems before doing anything. When we work under a different cultural background from our own culture, it’s important to respect the local culture. We cannot say anything including negative and discriminatory words or content.

    Next, we had two very interesting Swahili lessons this and last week. I learned how to introduce myself to peers and older people. I learned numbers and asked how much things are. We also had very simple conversations by Swahili. I thought that the lessons were very interesting and useful.

    Speaking of the experience within the two weeks, I noticed that communication is very important. There are two challenges for me at this period. First one is time management, because I have one summer course, and I need to balance the time between study and work. The problem was that I could not find a suitable time to have a weekly meeting with other interns, because of my summer course. After I discussed the time with my supervisor by email, I found out that I could join the meeting on the other day. Second, I was so confused about what tasks I can start with. However, after meeting with the community partner, and I asked their priorities, I felt much clearer now. The manager clearly told me what they wanted and what I could do. Thus, the next steps for me are working on the recipe’s nutritional analysis and helping with making yogurt for YOU.

    There two tips for you:

    -Always asking questions

    -Communicate

  • Hello!

    I am going to be a forth year student in fall. I am currently in the Foods and Nutrition at Western University. My blog are mainly about my experience for the summer internship.

    I will be work with Youth Opportunities Unlimited (YOU) in London, Ontario. YOU is YOU is a non-profit organization which supports youth and provide resources and training to help youth get success. I will use the nutrition knowledge from classes to help developing new products, recipes, and effective packages and menu.

    I hope I can have a wonderful journey through the internship and I hope you can enjoy my blog.