In this class I learned the chemical and physical structures of food and how different foods reacted in the cooking process. This class was really fun because it was a lot of cooking which is something I love to do. My favorite part of the class was doing a food demo for our final project. In our group we showed the class how to make fruit salsa with cinnamon tortilla chips. It was a fun experience teaching a crowd how to cook. We also did a project where we came up with a brochure to give to older adults about some basic cooking information.
This class was the start of all of my nutrition classes. It taught me the basics for what I needed for my future nutrition classes. We learned nutritional chemical properties, functions, metabolism, DRIs, and the effects of deficiencies and sources of nutrients. We also had the chance to record what we ate for a week, put the foods into the Minnesota Nutrition Data System and it told us what we were deficient in. We also had a group project that compared protein bars to a peanut butter sandwich. We compared the cost, sugar content, and protein content.
This class taught me the general knowledge that I needed for food service management. We learned how to calculate recipes in larger quantities and how to make them. In this class we also did quite a bit of cooking. We used the information about cooking in larger quantities and made a meal for 50 people. My partner and I chose a tropical themed meal. This project consisted of a menu creation, assigning and overseeing job tasks, creating a shopping list, buying all the food, advertising for the meal, analyzing the nutritional value of the meal, and doing a finical analysis of the final meal. Also through the course I got Serve Safe Certified.
This class introduced me to the medical nutrition care process. I learned how to feed different types of patients based on their diagnosis. We also got more comfortable writing ADIME notes through answering questions from case studies. We also had the chance to work with some of the graduate students at Concordia and have them teach us on the renal diet. And then to test our knowledge we made a hand out about the renal diet for the specific patient in the case study.
This class taught me the nutritional needs for everyone at every stage of life. Infants, young adolescents, and elderly nutritional needs were focused on most in this class. My favorite part was we got to do a nutritional assessment on a young adolescent and a person over 60 years old. We also came up with a nutrition lesson plan for kids. Mine was on different kinds of fruit and it was aimed for kids in first grade.
This course taught me about the human digestive system and examined the many metabolic pathways of macronutrients and micronutrients. We also did a research paper in this class I did mine on caffeine, and I also did a video lecture on vitamin K.
This class focused on how to manage a food service operation. We learned to to manage a group of people and the problem solving skills that come with it. I had the opportunity to listen to Registered Dietitians from long-term care facilities and school food services. There were also many projects that were assigned including designing a kitchen, creating an in-service presentation, and making a meal plan that includes a cost analysis.
This class allowed me to learn about different cultures in food and nutrition. Learning about different cultures will help me give advise about food. Food is a big part of everyones culture so therefore learning about cultures will help you understand people's eating habits. We also spent time creating a research poster mine was on the ways unhealthy food companies advertise to kids and the effect it has on kids.
This course went into depth on community nutrition and provided information on the different nutrition problems that we see in varieties of 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.