Head Start Internship
Project Bread is the leading statewide anti-hunger organization in Massachusetts, committed to providing people of all ages, cultures, and walks of life with sustainable, reliable access to nutritious food. From community-based meal programs, to early childhood and school nutrition initiatives, to improved access to farm-to-table resources, Project Bread approaches hunger as a complex problem with multiple solutions. Project Bread takes a fresh approach to ending hunger and believes that the opposite of hungry isn't simply full — it'shealthy. With funds raised through The Walk for Hunger, the oldest continual pledge walk in the country, and other sources, Project Bread pioneers innovative initiatives and supports effective programs to eradicate hunger in our state.
Recognizing that taste preferences for unhealthy foods high in salt, fat, and sugar start long before kids reach school age, we developed a chef initiative focused on establishing long term, healthy eating habits among low income Head Start students and their parents in 2012. Over the past five years, our Chefs in Head Start program has served over 2,000 students and their parents throughout Lynn, the Blackstone Valley, north/ central Massachusetts, and Boston. In each community Project Bread chefs have brought new culinary skills and menus to the kitchen staff, weekly nutrition activities to the children, and monthly cooking workshops to their parents. The program exposes kids and their parents to nutritious foods, and demonstrates how healthy food can be affordable for low income families.
This internship is an opportunity to run a series of classes at the Dimock Head Start center in Roxbury. During these classes, the intern would introduce new simple recipes to the head start kids (3-5 yrs.) and talk to them about healthy eating and age-appropriate, simplified nutrition concepts (like “Eating a Rainbow”). The recipes that we have developed are easy and can be prepared for the children in front of them. We have an induction burner and a blender (as well as various other kitchen implements) that can be provided so the recipes can be made.
This internship is ideal for an undergraduate or graduate student in the field of nutrition or dietetics. Those exploring a dietetic internship may also gain valuable experience. Strong interest in nutrition education and demonstrated experience working with young children and/or their families will enable a prospective intern to succeed. While not required, proficiency in Spanish is a plus.
If interested, please contact:
Guy Koppe
Director of Chefs in Schools