Episode 138: The Time We Accidentally Made 48 Muffins in Food Science Class (inside the life of a dietetics student)

Season 8

May 8

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Episode Description

In this episode of The Up-Beet Dietitians podcast, Emily and Hannah recount one of their memories as dietetics students at Purdue University. The girls discuss one of the unfortunate mishaps that occurred in their food science class that ended up in too many muffins. For a peek into the life of a dietetics student and some more light-hearted content, we’re excited to share this story with you.

Tune in on Spotify, Apple Podcasts, or YouTube to listen.

0:08
Hello everybody, Welcome back to a brand new episode of the Upbeat Dietitians podcast.

Yeah.

Snaps all around.

Today we have another story time.

0:24
And today's story time we're kind of thinking about like maybe like giving some more like insight into our lives as Dietetic students.

But trying to talk about happier memories cause a lot of our story times have been sad and we're trying to bring better vibes to the story times.

0:43
So today we're gonna talk about a very specific memory in food science class where we accidentally made 48 muffins and we're gonna kind of talk about like, of course we'll make it educational in a way, the dietetics curriculum, why we even need to take food science, what our project was and then where we went wrong.

1:06
So it'll be kind of a funny little story, but we're trying to keep these a little bit more entertaining.

And people, I feel like you don't really always know what people do as Dietetic students.

So it's true.

This has got good opportunity to talk about it.

1:23
Besides, when we were sad and it had disordered had Slash have disordered eating and we're contemplating our life.

Choices, yeah.

Yeah, we also made muffins.

That was the fun part.

We talked about a little bit too, in our story time, like from the season finale for season seven, about how we like liked our sports diets, had classes and stuff like that.

1:47
So there were good times.

There were good times.

The thing is, though, I have blacked out like so much of the college experience because my brain just like, can't handle all that and like, reliving it.

So I like, I vaguely remember this.

2:02
I have a picture I'll put on the YouTube if you guys want to go like watch over there.

We'll have a picture of us like holding our muffins.

And so I know that picture exists and like this day existed, but I cannot remember like why we made so many muffins.

So hopefully, Emily, you do.

2:18
Because you're going to walk me through it too, because I cannot remember.

I think this is so vividly in my mind because I was the one that did the calculations, so it was a mistake on my part when I realized what I had done.

2:34
So that's why it's permanently in my brain.

But let's first talk about like, let's set the scene so we were sophomores.

I wait, were we freshmen?

No, I think that I.

2:51
Think they were sophomores.

You OK?

I think you were just talking about that.

We're gonna hold off and talk about that.

Happened a different year.

That was freshman year.

Yeah, that's what I got.

I'm getting this confused.

This was definitely sophomore year, 'cause I remember.

Yeah.

I was in RA and I brought some of the muffins to my residence.

3:11
Oh, my gosh, yes.

OK.

Yeah.

I remember going to Hilltop and like we would work on like our reports together, like in the Hilltop, like little study area when you were in.

RA.

And you lived there.

Sophomore year.

And I lived there.

Yeah, yeah, yeah.

And Bobby was my RA, which I always figured about.

Yeah, that's so.

Cute.

3:27
I always forgot about that.

So we had to take a food science class our sophomore year at Purdue.

And this was really cool, 'cause I had a lab part of it that was like the lecture, which was, it was fine, but the lab was fun, 'cause we got to do, like all these different, like cooking experiments and whatnot.

3:48
And the biggest thing we kind of had to learn was like, I feel like a big summary of food sites was like, why each ingredient was so important, or like how we're moving it or adding too much will affect the final product.

And that's kind of was the premise of our final project that we were talking about.

4:09
It was only one semester.

I remember the lecture was like.

I don't know.

I had memories of being in that lab for years.

I don't know what it we were.

In that room A lot.

Yeah.

But I don't think we were in there more than once.

Like food science was only one semester.

4:25
I know we were in it for the class that we had with.

Oh, what was her name?

The Tongue Lady with all the different tongue zones.

Food Chemistry WE Cornelia.

Reading, reading.

Reading.

What's her last name?

4:42
Doesn't matter.

No one cares.

Cornelia was definitely her name, though.

I remember being in there, and we did.

My partner and I, who is now married to an NFL player, by the way.

What?

Yeah, what?

Was I saying, oh, we were lab partners in that class and we were dealing with like carrageenan and its responsibility and like, whipped cream.

5:03
So I remember specifically, like, making a ton of whipped cream in that lab room.

But that was with my partner for that class, not for this.

Class We didn't have food, food, chemistry together.

No, we didn't.

No, we.

Didn't I?

Was, I remember I was around, yeah.

5:22
Food Chemistry was a class we took junior year, and we weren't.

Fortunately, normally Hannah and I were able to line up our labs and we.

Like did it together.

We had the exact same schedules.

Somehow we were not able to get those labs to line up.

5:39
It might have been like, maybe it was interfering with, like the sports nutrition class, 'cause I didn't do that the entire time.

That's where you were in that all the time, every single semester.

Let's kind of talk about why we need to know this is a dietitian as we're talking about food science and cooking.

5:55
And no, we are not chefs obviously.

But a big part of being a dietitian is kind of understanding like why food interacts the way it does and also to help people like prepare food so we can understand kind of what's going into it specifically.

6:16
So that was super fun and it's really cool to like just learn about the chemistry side of it.

I remember the lecture being like, quite challenging.

I yeah, we had that.

Big booklet with like all the different.

It was just like spinning things that happened.

6:31
Literally spinning.

It was like.

Memorization of like.

My yard Browning.

Yeah, degrees.

The types of eggs.

Remember that.

And the cuts of the beef.

Oh my gosh.

Yes.

It's all coming back to me.

We had like the test on like like.

6:51
I would have to go and describe a part of like a cow.

Why would I have to do that also like?

Google, but whatever.

Yes, Not like we wouldn't have access to these things later on, but Oh well.

7:07
But let's talk about our project a little bit, OK?

I don't remember the specific.

I remember the idea of it, but I don't remember the specific prompt I remember.

You're supposed to change an ingredient in a recipe, and I think it was, to quote UN quote, make it healthier I think.

7:24
Or it was heart health focused.

It was either generically healthy or heart healthy and we chose to do muffins and we substituted out the butter and put in applesauce.

Somehow, though, I remember there were supposed to be like four different variations.

7:46
Like control groups and stuff.

Yeah, yes.

I think maybe a controlling 3 experimental groups.

Yeah, that sounds right.

Where we, like, adjusted the amount of butter and like, some had both, Some had one or the other.

Yeah.

But we also had to make enough for our classmates to try 'cause that was like, honestly, the best part was just going around if.

8:08
You go to each kitchen station, yeah.

I OK, quick side note, I remember there were times that were things that like I just knew that would upset my stomach and I would have you try it and I would write down my rating.

And I remember it was like controversial cause the Tasmania were like you have to eat everything And there were classmates of ours who were like vegetarian and vegan who like ethically not.

8:34
Yeah.

And they're like, you need to eat that.

And it like, became this whole thing.

And I'm like, is it really that serious?

Like, I totally forgot that I was your garbage disposal and I was just like following you around eating all your food.

I remember I'd be like, that is going to hurt me and you just tell me what to put.

8:52
I got this.

A side note to your side note.

I have, or I had for the longest time.

Your picture in my phone was the one where you have your hairnet and you're looking at the screen.

I got to find that and put.

9:07
It on.

We need, we need to include that in this video.

I'm OK with the public seeing that.

I forgot that.

That was my picture for you and my phone.

So whatever you'd like, call me your FaceTime me.

It's just like this big picture of you.

Oh, it's your.

9:23
Background as you can see it.

But at the end of class I think were they like quizzes or notes?

Cause for some reason we're taking pictures of them.

Yeah.

And I was going to go take a picture of whatever was on the PowerPoint and for some reason I was dumb and didn't look at my phone which way the camera was facing and it was facing me and not forward at the screen and I took this picture and I just looked like dazed it's.

9:59
Just that classic, like front camera, when you don't mean to do the front camera face where you're just like, oh, it's so good.

I got to find that.

I hope I have that.

I forgot that existed.

Oh my gosh.

It's got to be somewhere.

It's in our digital clutter somewhere.

10:15
Yeah, somewhere on some social media at some point.

Yeah, probably.

Oh my gosh, I forgot about that.

Why?

I know what.

I was like, thinking about our hair Nets and I was like, Oh my gosh, like I was visualizing.

The hair Nets.

You guys wear a little lab coat?

10:32
Which I still have same I.

Felt.

We felt so official.

The the clinical dietitians where I live and like inpatient, they they wear the lab coats which I would always like feel so cool doing when I was an intern.

10:49
Oh yeah.

I was like I am better than everyone.

Yeah.

I'm a genius.

You don't know if I'm just slinging in shirts from going down to the basement and doing like, chemical experiments.

You have no idea.

All you know is I have a lab.

Coat on?

11:05
Exactly.

Yeah.

Oh my gosh, that's so funny.

OK, I have no idea where we were.

Go back.

We were talking about how we had the different types of muffins we were making.

So like some ads like.

Try them Yes.

11:21
Yes.

And we needed to make that was the stressor was we had to have enough that like how do you think many people do you think we're in our class like 2025 I'm.

Trying to visualize the stations and there was like two or three at each station.

And in the back corner there were two on that one side and then but then most everyone was on the other side.

11:42
I feel like anywhere from this doesn't matter for our listeners, but anywhere from like 15 to 20 probably.

For everyone keeping track, if there are any Purdue students, please confirm it's in stone.

I think it's 220.

I'm feeling good on that.

What I.

11:59
Feel you know that It definitely is up a floor.

I know that.

I'm feeling really good about that number.

I feel like it has second floor because I'm like remembering like going up and down before and after class.

Literally no other student cares about this, but we are just hashing out every.

12:14
Single detail.

OK.

So 15 to 2025 people in there.

Yeah, sure.

In Stone 220.

How long was the lab?

Two hours.

12:30
It was a 250 I think.

But what stressed me out and I remember we were doing these calculations together.

I feel like you probably put a little bit too much of blind faith in me just cause like I liked math and we know I like math at this point, but we had to give our like how much we needed to our TA.

12:47
Like how 'cause they nice thing about Purdue cause OK also I will note.

We are.

Poor college students.

And we knew that any of the leftovers we got, we got to bring home.

So we're like, we're gonna make extra and.

13:03
Ask for.

More because this is.

That you're seeing right now, this is.

What our tuition money is paying for, we're going to get the most out of this.

So we had to give like RTA like we need this much of this assistance and they went and bought it all.

We definitely were aiming for 12 muffins and we were going to cut them into like fours of each or quarters, fours of each.

13:29
But the calculations went wrong somewhere and instead of 12 we did four times that.

I think we had so much batteries.

Like everywhere there.

Was so I remember like everyone was finishing up.

13:46
And we had.

So many muffins.

There's only so much oven space, too.

I feel like we were borrowing other ovens.

I think we just had.

Like the oven across.

And we're like we need it for all of our muffins.

If you want to try these muffins, give us your oven.

14:02
Yeah.

So we're like scrambling.

And I remember this so distinctly.

Oh my gosh.

So we had like, they give us takeout containers, 'cause they bring home all our leftovers.

So we have the, like, samples and the takeout containers, but then we had all the extra ones.

14:19
I remember this plate where we put the extras and it was over.

Why am I getting emotional?

I can picture the plate.

Oh my gosh, they're.

Falling over?

14:35
I totally forgot about.

I can like picture that exact moment too.

That is so funny.

Yeah, and we're like panicking and everyone's trying their food and not even a lot of people end up eating our muffin.

Like they maybe take the.

Smallest little sliver, because that's all you really need you.

14:53
Know.

And they're also eating so many other foods too.

There's always different other stations to try.

Yeah, we were out here thinking they're going to eat you like half a muffin and of each one, and we needed to be able to provide.

That is such oldest daughter of us to do this.

15:11
I know I always try to provide this, but yes, the providers.

We were concerned about everyone else.

And then I remember us being like, oh, we have too many muffins and now we were like trying.

And it's not like they had big take out containers, 'cause they don't expect us to make big things.

15:31
So they had the single served tiny little things and we had, I think like at least four Fate 5 containers each.

What?

If I can look at the picture and tell.

Oh my gosh.

But 1-2 and it wasn't like we went home.

15:49
I don't think we went straight home after that.

We're.

In front of we have a fall or whatever that building was called.

So we were like walking around the rest of our classes carrying like 48 muffins each.

And also this was my backpack broke and so I have this like purse.

16:07
I'm not a purse person.

My backpack broke like early in the semester, so I'd like carry this like big ass purse that I had instead you were.

Wearing a dress?

Hold on, I was.

Wearing a dress, that's not that's not the same me.

Did we have to?

16:24
Did you wear a dress to present this?

Looks like someone I do not recognize.

I didn't.

That's not me.

She's a different person.

If you want to see the real me, look at the picture of me with the pig.

That's the real me in my in a flannel, making a weird face.

16:43
Oh my gosh.

Like to answer your question, yes, we had to carry those around all day and I had no backpacks.

So I'm like doing the, like, purse strap up your shoulder thing, carrying all these muffins.

Like there's four muffins in one of those containers.

And there's we each have like 4 in our hands, and that's who knows how many we already ate before this picture was taken.

17:04
Also, who took this picture?

I don't know.

It's like it's probably Maddie or something.

Yeah, but also, we're like, had no shame just in front of Weatherall.

Well, everybody's probably walking around and we're like, we need a picture of our muffins.

17:23
OK, wait.

We might have been.

Low key getting into our social media phase.

Oh yes, we have the redacted Instagram that I can't say right now to go find it.

I feel like because we're getting a lot more into, like pictures of our food and everything.

17:42
But we had two, we had our first one that was like not as foodie and then our second one that was more like food and nutrition related.

This was definitely close to the time of the first one, yes, before we felt confident enough to like educate on nutrition and our other one.

Yeah.

Oh, we're so happy.

17:59
We're so excited about all of our Muppets.

We were fed for the next couple days.

Oh my gosh.

That was like my first time living on my own without a food court or at my parents' house, so I was relishing those months.

18:18
Wow, what a fun time to be.

This is a good Dietetic student memory when we weren't getting brutally, like, mentally beat up by Purdue and they weren't like, telling us we're worthless and dumb.

18:36
This is also pre MNTI feel like that was when we it all was downhill from there it's.

Also not junior year when we go into like macro and micro and we hadn't get gotten hit by biochemistry.

Yet oh man, that's why I'm wearing a dress I still had.

18:54
I had some will.

That's when we lost all hope.

Wow, I forgot about.

It's kind of fun to look back.

I feel like we should do.

I don't know if it'd be like interesting or only us would find this is just for.

19:13
Us at this point.

Like looking back at like, pictures of us throughout the year.

Is that the cue?

Oh my.

Gosh, that'd be a great way to do like either end of a season or like an end of a year, like calendar year, episode.

We like look back at different stuff like that.

19:29
Oh, that'd be.

Cute.

Let's do end of season eight.

We're looking for new ideas.

Let's do spoiler alert Well, you.

Gotta write this down before we forget.

Yeah, that can be our story time finale.

'Cause then we can show pictures.

19:45
Yeah.

Wow, and I'm all nostalgic, I know.

Full of regret just about some things.

Yeah.

If we had it gone through all this, we would not be here recording this podcast.

20:00
That's true.

We wouldn't have, Todd, we wouldn't have either of our dietitian social medias.

Right.

We wouldn't have met so many people.

So many people on the podcast especially.

Like we've met Izzy.

20:17
A lot of our idols on the podcast that, like, we never dreamed of ever talking to.

Yeah, it's.

Pretty crazy.

It's not all bad.

No, we're a bit dramatic sometimes, but there are ultimately times as we look back on the last story time we recorded, you know, it's all about balance and looking for the positives where they are.

20:50
That's right.

It's just, I always think about like, one decision in your life can like, make everything so differently.

Make everything so different.

Like if I hadn't gone to Purdue, if I wouldn't tell you, like talked about last time, like my life would be completely different.

That'd be.

Crazy.

21:05
That's so crazy.

If you're a Purdue student, exploit the system.

Get those free muffins.

Get your free.

Food.

Oops.

What was the paper that we wrote in this class that we, like had to redo 'cause I said that it was they were too similar to each other.

21:25
We basically like gave them the same paper they want us like write write a different paper for each.

We're doing the exact same project.

Remember that?

Is that this this?

Experiment.

I think it was this.

I think it was were we?

Partners.

Exactly.

We're doing the exact same experiment and they were mad that we, like, turned in basically the same paper, like, obviously.

21:46
It's almost like we're doing the same exact experiment.

There's only so many ways to say scientific words.

Yeah.

I remember that.

Yeah 'cause I remember like being at Hilltop, like writing it together and then having to rewrite it.

Where you just like change words here and there and just flip the structures of the sentences.

22:08
Literally.

That was so annoying plagiarism.

I feel bad now for like AI plagiarism I was.

Just thinking that like.

That sounds awful, but also like self plagiarism makes me so mad.

Or like when you're with like in a group, like what?

22:25
Why didn't we just turn in one paper?

Why were there even two in the first place?

And then biochem I remember was a huge thing in lab.

Like it would put obviously put your paper into the plagiarism system.

Or like checking.

And if your report was similar to a previous report you'd written when you're doing very similar experiments, it's like self plagiarism.

22:49
And I'm like, we're doing the exact same thing, finding almost the exact same results.

Or yeah, like we had to, like, retake the class and redo.

Literally.

That was the worst, of course.

They were all the.

Same That was the worst.

23:05
We couldn't reuse our old papers.

We literally had to like rewrite them, but not in a way that was self plagiarizing.

Yeah, I think that's where I got really good at being wordy and saying lots of things that don't make sense and just a bunch of nonsense cause I was trying to avoid that self plagiarism.

23:25
Yeah, and now look at us doing the same thing on the podcast, just rambling on about nothing for 45 minutes whenever we can.

No one's plagiarizing us here.

That's right.

I'm, I'm glad you brought this episode idea up.

23:41
It was Emily's idea to talk about this today.

And I'm very glad she did because this was a very distant memory for me.

I completely forgot about this.

And then it's so funny you said that because you mentioned this morning about us doing this episode.

And then I was making a thumbnail for a different episode.

And so I was looking at old pictures and like, literally, like within that same hour, I found the picture of us holding muffins.

24:00
And I was like, Oh my gosh, yes, I totally forgot about all of this.

Yeah, there are some.

We had very entertaining college lives.

We just have so much of it blocked out because of the academics.

24:15
And it's like so deep in there.

Like, that's why I like talking about it, though, because, like, we each have our own things we remembered, so we can pull it out of each other.

All right, Well, I feel like it's all they really probably want to hear about this, this, this experience.

24:32
I don't really know what else there was to say.

The bonus question Yes, so they can go hang out there.

We're going to be talking about our weirdest student experience at Purdue.

I know.

I don't know if Hannah's going to share it.

I'm not going to say it because you're going to have to listen to the most question, but it is very scandalous.

24:53
Very scandalous.

I don't know what mine is.

I'm going to think about it within the next minute between recording and see if I can.

When we stop recording, thinking about my weirdest student experience.

Yes.

Well guys, as you know, we are going to probably be doing more of these story times as we kind of hinted at throughout this episode.

25:13
So let us know what you want to hear about.

If you guys like the friendship type content, we obviously have lots.

Of years now, yes.

It's almost been like 10 years.

Isn't that crazy?

I always see about that I might drive home today.

Before recording this, I was about to say like, we just been out of college.

25:33
I'm like, wait, it's been almost 10 years since we were freshmen.

I'm going to throw up.

Yeah.

Gross.

You all right guys.

Here's to aging.

We'll see you guys next week.

All right.

Bye.

The Beet Deets Bonus Segment

Listen to our ad-free premium content and support the podcast for a low monthly cost!

In this week's bonus episode, Emily and Hannah discuss their weirdest student experience at Purdue. From photoshoots in Von's, spontaneous trips to UW-Madison, and visiting Ball State, the girls chat all things college experience and more. The girls end up diving a bit more into their love lives and share embarrassing stories regarding their past suitors. Tune in for all the fun!