This course examined ethical issues in dietetics, parenteral and enteral tube feedings, a deeper look at nutrition-focused physical findings, and MNT for various diseases states. In this course, I completed a 40-hour clinical rotation with a registered dietitian, a senior seminar on pressure ulcers, and an interdisciplinary case study.
This course explained various disease states and the medical nutrition therapy recommendations for each. In this course, I completed various interdisciplinary case studies, ADIME notes, and practiced motivational interviewing on classmates.
This course provided life processes at the cellular level to understand how the macro- and micronutrients interact with the digestive system. In this course, I completed a presentation on pantothenic acid and a review of literature comparing organic and conventional food.
This course examined the nutrient requirements and dietary problems for various stages of the lifecycle such as infant, children and elderly. In the course, I created various lesson plans for topics specifically important to certain age groups and presented them.
This course examined the chemical makeup, function, dietary allowances, deficiencies and toxicities of various macro- and micronutrients. In this course, I created a research paper on caffeine.
This course examined the science in relation to food and it's preparation. In this course, I expanded my knowledge of the basic cooking process food in lab, learned how to substitute healthier ingredients in recipes, and observe the product created in lab.
This course examined the nutrition issues in the community and put emphasis on the assessing, planning, implementing, and evaluation of nutrition interventions and some focus on the policy development within dietetics. In this course, I completed hands-on activities to present to community settings.
This course examined the cultural and customer trends, economics and technology in food and nutrition. In the course, I completed a research paper and professional poster.
Cardiovascular Disease and Breakfast Research Paper
This course examined the principles involved in the management and organization of a food service operation. In this course, I created an in-service project, a menu and budget project and a kitchen design project.
This course provided a certification from ServSafe and examined the principles of production planning, food preparation and proper sanitation procedures essential for any foodservice manager. In this course, I took on the role of a manager and created a theme meal for 50 people while using my classmates as employees.