Fall 2019
This class was focused on getting the nursing majors the information that they needed to know about nutrition. We focused on the major topics that would be on the NCLEX exam and even did practice questions in class. We were tasked with recording a 3-day diet record twice during the semester to see if we were able to improve our diet from the beginning of the semester to the end. Below is the second dietary assessment comparing the first and second diet records and my assessment of my own diet.
Fall 2020
This class was focused on getting familiar with the sciences behind food. Getting one familiar with why our food is the way that it is. We learned quite a bit about all of the food groups and did numerous labs comparing cooking times of different meats. Below is a link to the website that was created during the semester, on the website you will find some blogs that were written throughout the semester about the content that was being covered in class.
Fall 2020
This class was focused on getting one familiar with the nutrition that is needed for the different stages during your life. We had to do two different nutrition assessments on two separate individuals, the first being a child under the age of 12 and the second being a Senior Citizen. If you click the links below you will see the nutrition assessments for the two individuals that I chose.
Fall 2020
This class was focused on getting more in depth with the macro and micro-nutrients that our bodies need to survive. We all did our own presentation on a micro-nutrient as well, my presentation was on pantothenic acid and that is linked down below with the voice over. We were also tasked with doing a literature review paper on a topic of our choice, my paper was on antidepressants and the affects they can have on nutrition.
Fall 2020
This class was split into two different part, the first half of the semester we completed our ManageFirst certification. The second half of the semester we focused on the different aspects of management. The three bigger projects that were completed in this class included a kitchen redesign, performing a mock in service, and planning a menu on a strict budget. Each project had its own set of guidelines that we had to follow and each project is linked below.
Spring 2021
This class was only half a semester long. It was focused on the current issues going on in the nutrition world. The big project that we had to do was a poster on a disease or nutrition problem. I chose to do Celiac disease, and my poster is linked below.
Spring 2021
This class was focused on getting you familiar with writing ADIME notes and learning how to address the different types of illnesses that you could see while in practice. We did one Interdisciplinary Case Study that included nursing students, sociology students and students from other professions. These case studies help prepare you for real world scenarios where you may be on a team with different professions and you will all need to come to a conclusion.
Spring 2021
This class was focused on getting the ServSafe certification throughout the half semester the class went on. Along with that each person was paired up with a partner to create a themed meal on a budget. The goal of the meal was to make a profit even if it was minimal. With the themed meal we created our own flyers for advertising, a video to boost advertising and a survey asking how the food was. After that meal was done we had to write up a manager's report explaining everything that went on with our meal.
Spring 2021
This class was focused on trying to set up a Health Promotion Program on campus. Using that Health Promotion Program idea we created a lesson plan to educate the individuals that live on campus why they should be investing into the program. We then also wrote up a grant proposal as well based off of the Health Promotion Program to get funding to make the program happen if there was ample time.
Fall 2021
This class was an extension of medical nutrition therapy, we went deeper into some disease states and worked on more ADIME notes. We were also tasked with creating our own senior seminar, this is where we had to pick a disease state and describe the pathophysiology, MNT and everything else that goes into the nutrition side of that disease. We had a time limit of 40 minutes to present the topic to our peers and an extra 5 minutes for questions about the presentation. My presentation was on spinal cord injuries.