Responses from Lynn Holt

(336)599-0057
lyndylou@embarqmail.com
Black-Questions Asked
Red-Answers from Lynn Holt
1. Why did this type of work interest you, and how did you get started?
As a high school senior, I had a conversation with one of my grandmothers concerning
how to go about choosing a major in college. That is an intimidating decision as a teen,
knowing that choice will likely be your lifes work!! She mentioned the possibility of foods
and nutrition, stating that everyone had to eat! That conversation laid a seed for me. I
had always enjoyed helping my mom with canning & freezing in the summer, and
wanted to learn all I could from both Mama & my grandmother. I also had a growing
interest in cooking and finding new recipes to try. I had taken Home Economics in Junior
High (no middle school then!) and enjoyed those classes. Just seemed to be a natural fit
for me the more I considered it. I took some introductory classes as a freshman in
college and knew that was what I wanted to do.

2. How did you get your job? What jobs and experiences have led you to your present
position?
My first job was as assistant food service director at Memorial Hospital in Danville, Va.
That job lasted about 4 years and ended when my first child was born. I was out of the
work force for 18 months before I returned to work as child nutrition director for Person
County Schools. Neighbors told me about the opening with the schools. I interviewed
and was fortunate enough to be selected as director, a position I held for 30 years until I
retired 2 years ago. Other than that, the only job I held was on the farm milking cows
and working in tobacco!!

3. What things did you do before you entered this occupation?

While working in the hospital, I was given an opportunity to counsel patients with the
dietitians one summer. Although I was not a registered dietitian, my 4-year degree in
Nutrition allowed me to work directly with patients and chart. I found out that summer
that I did not like working that closely with patients. I preferred working in a
cafeteria-type setting, something that was more customer-service-oriented.

4. What sorts of changes are occurring in your occupation?

If you are working in the nutrition field, it will constantly be changing based on new
scientific breakthroughs and research on how to keep our bodies healthy! The Dietary
Guidelines for Americans (DGAs) drive those changes. As far as school meal programs,
those changes are sometimes politically-motived. The National School Lunch program,
and others like it, is a federally-funded meal program operated under the direction of
USDA. Working in the school environment also brings about changes that affect meal
programs the time meals are to be served, whether or not nutrition education is part of
the curriculum, what kinds of foods can be brought into the school building from the
outside, etc.
5. How does a person progress in your field? What is a typical career path in this field or
organization?
Depending on the size of the school system, there may be supervisors that are assigned
to oversee a certain number of schools, and those supervisors would report to the
director. At the state level, there are coordinators that work with school districts for
training, technical assistance and as auditors to make sure federal requirements are met
as established by USDA. Some school districts contract with RDs to write menus and
conduct a nutrient analysis of those menus.

6. What were the keys to your career advancement?

o Education in my chosen field (Home Economics with a concentration in Foods &
Nutrition)
o Life-long learner nothing stays the same being open to change!
o Ability to get along with others
o Being able to wear a lot of hats nutrition, finance/budgets, personnel, training,
etc
o Flexibility especially in figuring out how meal programs fit into the overall
scheme of the education setting

7. How did you get where you are and what are your long-range goals?
Although Im sure I was nervous at my interview, I think the most important thing was
being able to convince the interview team of my knowledge, to let them know I
didnt/wouldnt have all the answers but was willing to look for the answer and learn, my
desire to do my best, and how my prior work experience and education prepared me for
the job. Its also important to have good, reliable references, people who are not related
to you that can speak to your character and work ethic.

8. What are the skills that are most important for a position in this field?
Background in nutrition & food preparation
Business

9. What particular skills or talents are most essential to be effective in your job?
Nutrition
Basic understanding of accounting
Working with people from many different backgrounds/educational levels

10. What courses have proved to be the most valuable to you in your work? What would you
recommend for me?
Obviously nutrition and all the science courses that went along with that gave me an
understanding to answer the whys. The accounting classes I took were invaluable
because they gave me a general understanding of budgets, an essential part of my job
as child nutrition director. If you are working with patients, it would be helpful to have a
basic understanding of Spanish since there are so many Hispanics in our area now.

11. What special advice do you have for a student seeking to qualify for this position?
Whatever you choose for your course of study, be able to answer these questions;
o Why do I want to do this?
o How do I plan to use this degree?
 o Am I choosing this because my parents want me to (or a teacher, pastor, friend,
etc) or because I want to?
o Am I comfortable working with others or do I work better alone?
Nutrition is science-based and the chemistry/biology courses associated with it are tough
especially chemistry! At least it was for me. But once I made up my mind that this
would be my major, I was determined to see it through. If you have a goal in mind, the
road to get there will be clear!

12. How has your job affected your lifestyle?

As child nutrition director, I was given the benefits of a state employee. As a state
employee in NC, I was afforded the opportunity to retire with full benefits (health
insurance included!) at 30-years of service. This benefit alone has made it possible for
me to retire much earlier than many people my age. Working with the Person County
Schools allowed me to be off on nights, weekends and holidays to be with my family.
Although I was a 12-month employee (I did work summers), I did earn vacation time that
allowed me to take off other days to spend at home.