Amy Bolton, 2025

Spring Break at JWU: Student Experiences

The immersive spring break experience at Johnson & Wales University (JWU) aligned with my dual pursuit of an MS in Nutrition and an MPH, and my career goals in public health and nutrition policy. With the increasing trend of eating food away from home, restaurants and chefs play a crucial role in shaping healthy diets. This experienced expanded my understanding of the influence the restaurant industry plays in supporting population health.

Attending classes like Designing Healthy Desserts and Regenerative Foodways enhanced my understanding of how culinary practices can support both health and sustainability. I learned about creating nutritious, visually appealing meals and learned about creative ways to use all parts of ingredients, minimizing food waste. I also gained insights into designing menus that reduce food waste, which can also simultaneously benefit restaurant profits. I especially enjoyed a conversation with a student about methods to maintain micronutrients in shelf-stable healthy foods. 

This experience reinforced my interest in the intersection of nutrition policy and the restaurant environment, and broadened my understanding of ways to contribute to creating healthier, more sustainable food environments.