Please help me answer this question. Using the content below- make 2 original co

Question

Please help me answer this question. Using the content below- make 2 original comments on what you think might be wrong or right within the story. Think about it in terms of a health care food service operation.

Systems Approach to a Food Service Organization Page 92
Karen Brown is a junior majoring in food and nutrition. She’s and avid runner and was on the cross county team in high school, which peaked her interest in health and fitness. During this past summer Karen worked as a nutrition assistant for a local community hospital. She found that she really does not like hospitals very much, feels uncomfortable around sick people and is having second thoughts about whether she really wants to become a clinical dietitian, which was her original career goal.
Karen has taken several foods courses that she has really enjoyed. With her strong interest in health, she is now wondering if there might be jobs that would allow her to meld these tow areas of interest together. Just last week at the nutrition and dietetics clun meeting, a food and nutrition major was talking about a guest speaker who came to class explaining the USDA legislation that requires schools to develop and implement a wellness policy. Karen is wondering if this is part of the school food program that was offered in her hometown. She didn’t really think that nutrition and health were a priority with the menu, but now she’s beginning to wonder if that has changed. At that same meeting another food and nutrition major was talking about tasting MRE”s in class and how they learned about the military’s evaluation of the nutritional requirements for the troops. This was something Karen had never even heard about.
Last night at dinner, Karen read a table tent placed in the cafeteria about a promotion on Balancing Mind, Body and Soul that Sodexho, the food service contract company, offered in dining services. Here again Karen’s interest was kindled. As a college student she felt she could really provide some input about the health and eating concerns of college students, and again she began to wonder if there were a job opportunities in college food serve that combined a focus on health and food.
Karen has seen nutritional messages on television commercials about quick service restaurants including Subway and McDonalds. They seem to high light healthier choices available in there restaurants.
Karen decided to go and see her advisor for some career guidance. In doing so, Dr. Taylor noted that many segments of the food service industry both commercial and on site foodservice operations identify nutrition and health as a priority, and he encouraged Karen to investigate this a little further. Dr Taylor also noted that Karen might want to research the required education, salaries and benefits required for each of these various segments as well. Dr. Taylor is the advisor to the nutrition and dietetics club and suggested that Karen develop a bulletin board to share her research finings with other students. Please help me answer this question. Using the content below- make 2 original comments on what you think might be wrong or right within the story. Think about it in terms of a health care food service operation.

Systems Approach to a Food Service Organization Page 92
Karen Brown is a junior majoring in food and nutrition. She’s and avid runner and was on the cross county team in high school, which peaked her interest in health and fitness. During this past summer Karen worked as a nutrition assistant for a local community hospital. She found that she really does not like hospitals very much, feels uncomfortable around sick people and is having second thoughts about whether she really wants to become a clinical dietitian, which was her original career goal.
Karen has taken several foods courses that she has really enjoyed. With her strong interest in health, she is now wondering if there might be jobs that would allow her to meld these tow areas of interest together. Just last week at the nutrition and dietetics clun meeting, a food and nutrition major was talking about a guest speaker who came to class explaining the USDA legislation that requires schools to develop and implement a wellness policy. Karen is wondering if this is part of the school food program that was offered in her hometown. She didn’t really think that nutrition and health were a priority with the menu, but now she’s beginning to wonder if that has changed. At that same meeting another food and nutrition major was talking about tasting MRE”s in class and how they learned about the military’s evaluation of the nutritional requirements for the troops. This was something Karen had never even heard about.
Last night at dinner, Karen read a table tent placed in the cafeteria about a promotion on Balancing Mind, Body and Soul that Sodexho, the food service contract company, offered in dining services. Here again Karen’s interest was kindled. As a college student she felt she could really provide some input about the health and eating concerns of college students, and again she began to wonder if there were a job opportunities in college food serve that combined a focus on health and food.
Karen has seen nutritional messages on television commercials about quick service restaurants including Subway and McDonalds. They seem to high light healthier choices available in there restaurants.
Karen decided to go and see her advisor for some career guidance. In doing so, Dr. Taylor noted that many segments of the food service industry both commercial and on site foodservice operations identify nutrition and health as a priority, and he encouraged Karen to investigate this a little further. Dr Taylor also noted that Karen might want to research the required education, salaries and benefits required for each of these various segments as well. Dr. Taylor is the advisor to the nutrition and dietetics club and suggested that Karen develop a bulletin board to share her research finings with other students.

Systems Approach to a Food Service Organization Page 92
Karen Brown is a junior majoring in food and nutrition. She’s and avid runner and was on the cross county team in high school, which peaked her interest in health and fitness. During this past summer Karen worked as a nutrition assistant for a local community hospital. She found that she really does not like hospitals very much, feels uncomfortable around sick people and is having second thoughts about whether she really wants to become a clinical dietitian, which was her original career goal.
Karen has taken several foods courses that she has really enjoyed. With her strong interest in health, she is now wondering if there might be jobs that would allow her to meld these tow areas of interest together. Just last week at the nutrition and dietetics clun meeting, a food and nutrition major was talking about a guest speaker who came to class explaining the USDA legislation that requires schools to develop and implement a wellness policy. Karen is wondering if this is part of the school food program that was offered in her hometown. She didn’t really think that nutrition and health were a priority with the menu, but now she’s beginning to wonder if that has changed. At that same meeting another food and nutrition major was talking about tasting MRE”s in class and how they learned about the military’s evaluation of the nutritional requirements for the troops. This was something Karen had never even heard about.
Last night at dinner, Karen read a table tent placed in the cafeteria about a promotion on Balancing Mind, Body and Soul that Sodexho, the food service contract company, offered in dining services. Here again Karen’s interest was kindled. As a college student she felt she could really provide some input about the health and eating concerns of college students, and again she began to wonder if there were a job opportunities in college food serve that combined a focus on health and food.
Karen has seen nutritional messages on television commercials about quick service restaurants including Subway and McDonalds. They seem to high light healthier choices available in there restaurants.
Karen decided to go and see her advisor for some career guidance. In doing so, Dr. Taylor noted that many segments of the food service industry both commercial and on site foodservice operations identify nutrition and health as a priority, and he encouraged Karen to investigate this a little further. Dr Taylor also noted that Karen might want to research the required education, salaries and benefits required for each of these various segments as well. Dr. Taylor is the advisor to the nutrition and dietetics club and suggested that Karen develop a bulletin board to share her research finings with other students. Systems Approach to a Food Service Organization Page 92
Karen Brown is a junior majoring in food and nutrition. She’s and avid runner and was on the cross county team in high school, which peaked her interest in health and fitness. During this past summer Karen worked as a nutrition assistant for a local community hospital. She found that she really does not like hospitals very much, feels uncomfortable around sick people and is having second thoughts about whether she really wants to become a clinical dietitian, which was her original career goal.
Karen has taken several foods courses that she has really enjoyed. With her strong interest in health, she is now wondering if there might be jobs that would allow her to meld these tow areas of interest together. Just last week at the nutrition and dietetics clun meeting, a food and nutrition major was talking about a guest speaker who came to class explaining the USDA legislation that requires schools to develop and implement a wellness policy. Karen is wondering if this is part of the school food program that was offered in her hometown. She didn’t really think that nutrition and health were a priority with the menu, but now she’s beginning to wonder if that has changed. At that same meeting another food and nutrition major was talking about tasting MRE”s in class and how they learned about the military’s evaluation of the nutritional requirements for the troops. This was something Karen had never even heard about.
Last night at dinner, Karen read a table tent placed in the cafeteria about a promotion on Balancing Mind, Body and Soul that Sodexho, the food service contract company, offered in dining services. Here again Karen’s interest was kindled. As a college student she felt she could really provide some input about the health and eating concerns of college students, and again she began to wonder if there were a job opportunities in college food serve that combined a focus on health and food.
Karen has seen nutritional messages on television commercials about quick service restaurants including Subway and McDonalds. They seem to high light healthier choices available in there restaurants.
Karen decided to go and see her advisor for some career guidance. In doing so, Dr. Taylor noted that many segments of the food service industry both commercial and on site foodservice operations identify nutrition and health as a priority, and he encouraged Karen to investigate this a little further. Dr Taylor also noted that Karen might want to research the required education, salaries and benefits required for each of these various segments as well. Dr. Taylor is the advisor to the nutrition and dietetics club and suggested that Karen develop a bulletin board to share her research finings with other students.

Explanation / Answer

The good thing about the above story is that karen brown is trying to know and understand about every aspect of the food industry. The food industry in healthcare sectors has become a major concern. Healthy food services are required in every field like schoos, colleges, military and hospitals. Even the commercial food centres like mc donalds and subway focus on healthy food. A dietician or nutritionist is needed for proper food supplies in these fields. Another thing that comes to light in this story about food healthcare service is that the menu provided at schools and colleges to students is less concentrated on providing healthy snd nutritious food. A proper balanced and hygienic food should be provided to students in supervision of a nutritionist or dietician.

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