Student Nutrition Project Benefits Food Bank Clients

By Kara Witsoe, volunteer writer

Whole grain bread. Carrots with hummus. Apples and peanut butter. These are some of the healthy snacks for clients recommended by nutrition student Nicole Adams Sweedal. Nicole, a 38-year-old mother, completed a four-month internship at Ballard Food Bank this summer and just started a master’s program to become a registered dietician. 

In conjunction with food bank staff, Nicole worked on a survey to determine the different types of foods needed for general health and specific dietary needs –vegan, gluten-free or kosher diets– for clients. The results of the survey are helping to inform which items are ordered by the staff. This valuable data also will aid in helping them plan possible future services like individual nutrition counseling, cooking lessons, and seminars for people with diabetes and other health issues that impact their food choices. During her internship, Nicole also helped to create guidelines for food safety and routines in the Kindness Café.

Her interest in food science started with a love of cooking, and more recently, as a desire to be a positive role model for her four-year-old daughter Gaia. “I’ve always been passionate about nutrition,” she shared. “I’m interested in the science of nutrition and how different people’s bodies work with different foods. I’m passionate about intuitive eating, which uses the body’s natural internal cues of hunger and satiety to decide when, what and how to eat, as well as health at every size.”

Nicole with her daughter, Gaia

Nicole appreciated the knowledge, experience and inspiration she gained during her internship. “The people that work at the food bank are so welcoming and happy to be of service. There are amazing chefs and cooks in the café who’ve worked in the restaurant industry for years. “I really enjoyed the feeling of connection and community with many different types of folks. Food equity is so important. Everyone deserves access to healthy food.”