This class continued my education in Medical Nutrition Therapy (MNT) for disease states. I was able to complete a 40-hour clinical experience in preparation for this course, which helped me understand what RDs are involved within a clinical setting. This class also helped me to improve my interpersonal communication skills by practicing patient interviews and nutrition-focused physical exams. A highlight of this class was the opportunity to present a seminar on MNT for thyroid diseases, which helped me increase my confidence in public speaking.
This class introduced me to the nutrition care process of assessments, diagnoses, and dietary interventions for acute and chronic disease states. Case studies were utilized for ADIME note application which allowed me to hone my ADIME note format. Lastly, I gained valuable insight into other disciplines and how to collaborate with them to prioritize the best health plan for each patient. Through this class, I have learned the significance of communication, collaboration, and individualized MNT treatment plans in patient care.
This course provided me with in-depth knowledge of the human digestive system and examined the many metabolic pathways of macronutrients and micronutrients. I was introduced to general research skills via this course, which I applied to my research paper on the topic of insects as an alternative source of protein. In addition to my research project, I also completed a video presentation on Riboflavin.
Nutrition of the Lifecycle provided me with a comprehensive understanding of nutrition requirements and dietary problems at each stage in the lifecycle. Infants, young adolescents, and elderly nutritional needs were highlighted in this course. Case studies were utilized for the implementation of motivational interviewing and educational teaching techniques. Many projects were done throughout the course of this class that allowed us to apply what we learned in a real-life application. These projects included various lesson plans conducted throughout the Fargo/Moorhead community and nutritional assessments for a child and a senior citizen.
This course explored different divisions of community nutrition and provided information on various nutrition issues seen within communities. It emphasized the importance of needs assessments, the creation and implementation of lesson plans, the understanding of nutrition policy, and an introduction to budget proposals. In this course, I completed needs assessments, a lesson plan for a population of 5th graders, a grant proposal for a school garden, and gained my WIC works certification.
This class allowed me to exam multiple current issues in the realm of food and nutrition. I conducted research on the topic of nudging and presented my findings at the North Dakota Academy of Nutrition and Dietetics Conference in March of 2020. Not only did this class enhance my research skills, but it also broadened my understanding of culture and diversity. I completed a diversity and cultural training module that involved learning about biases, examining my own, and investigating how these biases have influenced the way patients or clients are treated. I will apply this knowledge not only in my professional career but also in my life.
This elective course focused on the study of local, national, and global environmental nutrition topics. Various topics were explored, which included but were not limited to, genetically modified organisms vs non-GMOs, the safety of food and water, food policy, and food systems. One of our projects in this class was to go to the local food pantries and survey the clients to assess their needs. This assessment was conducted to determine if the food pantries were successful in meeting the needs of their clients but also ways in which the pantries can enhance their services to suit their client population.
This class provided me with my general knowledge of nutrition, specifically in regards to chemical properties, functions, metabolism, RDIs, and the effects of deficiencies and sources of nutrients. I became acquainted with the Minnesota Nutrition Data System during this course. As a collective project, my class did research on food insecurity at our campus. We created a position paper and poster, which was presented at the Celebration of Student Scholarship spring event.
This course focused on the principles of organization and management of foodservice operations. I was able to learn about various problem-solving methods and how to apply them. Through this course I had the opportunity to listen to RD's from long-term care facilities and school foodservices. Several projects were completed in this course, including designing a kitchen, creating an in-service presentation, and making a meal plan that includes a cost analysis. Through this course, I gained my Manage First certification.
This class provided me with the general knowledge required to operate a food service; more specifically, the planning of a meal, the preparation, marketing activities, and proper sanitation. I applied this information to put together a meal for 50 people. I co-managed the implementation of my meal, A Taste of Tuscany, which consisted of meal creation, assigning and overseeing job tasks, designing the dining space, and enforcing proper food safety measures. Through this course, I became Serve Safe certified.
This course taught me about the physical and chemical properties of various foods. The class consisted of food preparation, the evaluation of products, and recipe modifications. The final project for this class included a food demonstration that was presented at a local nursing home. My food demonstration was how to make homemade whipped cream, which went very well. The demonstration did take a little longer to do, which resulted in my partners and I having to come up with an impromptu conversation filler on the spot. This was actually my favorite part of the presentation because it allowed us to connect with the residents and thus made our demonstration more of a conversation.