Employee Spotlight: Registered Dietician Olivia Polk
Polk received an undergraduate degree in Nutrition and Food sciences with a concentration in Dietetics from Louisiana State University. She completed a Dietetics internship at the Tulane School of Public Health and Tropical Medicine. She also received a master’s degree in Exercise Physiology from LSU.
She says her favorite part of the job is working with a wide variety of people within each team and department. “One of my favorite things about LSU is the hard-working staff and team aspect that goes beyond our specific sport,” says Polk.
Her greatest memory is the opening on the Performance Nutrition Center at LSU. “It has made an incredible impact on the fueling of our student athletes and has opened up another opportunity for interactive nutrition education with the Performance Registered Dietitians,” Polk says. “Our nutrition center has been a huge asset in helping our student athletes. Sometimes I wonder how we ever managed without it!”
Polk says her biggest challenge is managing such a fluid schedule associated with her job. She says she is inspired by hearing feedback by student athletes when they taste new food or cook a new recipe. “Whether they enjoyed it or not, it is inspiring to see them try something different,” she says.
Her favorite travel location is either Chattanooga, Tennessee, or Upstate New York to visit family during Christmas time. Polk says she is really good at puzzles. “Definitely above average,” she says. She spends her free time walking, training, or playing with her golden retriever named Cookie.
One of Olivia’s easy go-to meals is CROCK POT CHICKEN and it is a snap to make!
Place 4-6 boneless skinless chicken breasts in a large crock pot
Season generously with salt & pepper
Cover with desired liquid: (1) Mexican: add a medicum size jar of salsa & fajita seasoning, (2) BBQ: add a small bottle of BBQ sauce, or (3) Cover with water/broth to cook plain and flavor as desired
Set to low for 6-8 hours or high for 3-4 hours. Meat is done when internal temperature of meat is 165F
Once finished, shred/mix with juices and use as desired
The shredded meat can be used in many ways:
Mexican: use in tacos, quesadillas, & burrito bowls
BBQ: use for pulled chicken sandwiches or BBQ plates with roasted potatoes and sautéed green beans
Plain:
Greek yogurt chicken salad - Mix cooled, shredded chicken (drained from juices) with 1.5c plain greek yogurt; 1 tbsp Dijon mustard; 1 tsp each of: salt, pepper, garlic powder, and dried dill; add 1 stalk chopped celery, 1/2c chopped walnuts, and 1 cup sliced grapes
Use in a buffalo chicken wrap – Mix chicken with buffalo sauce, add to wrap with carrot sticks, spring mix, tomatoes, and a sprinkle of cheese