Food, Nutrition, Dietetics Courses
Normal Nutrition
Normal Nutrition
This course was an introduction to the other nutrition courses at Concordia. This course prepared me for following courses within the program as it covered topics including macro- and micronutrients, and lifecycle nutrition. It included instructions to tools such as the Minnesota Nutrition Data System and myPlate.
This course was an introduction to the other nutrition courses at Concordia. This course prepared me for following courses within the program as it covered topics including macro- and micronutrients, and lifecycle nutrition. It included instructions to tools such as the Minnesota Nutrition Data System and myPlate.
An assignment in the class was to write a position paper with other students in the class. We were able to choose a topic that we were interested in and discuss our position with supporting evidence and research.
An assignment in the class was to write a position paper with other students in the class. We were able to choose a topic that we were interested in and discuss our position with supporting evidence and research.
Advanced Nutrition
Advanced Nutrition
This course focused on the biochemistry of the macro- and micronutrients. It covered the human anatomy and the metabolism of macro- and micronutrients.
This course focused on the biochemistry of the macro- and micronutrients. It covered the human anatomy and the metabolism of macro- and micronutrients.
An assignment in the class was to research and prepare a lecture on a micronutrient. I shared my lecture with other students in the class.
An assignment in the class was to research and prepare a lecture on a micronutrient. I shared my lecture with other students in the class.
Nutrition for the Lifecycle
Nutrition for the Lifecycle
A course that focused on nutrition requirements throughout major stages within the lifecycle. This course provided information on important nutrition for healthy individuals from newborn to elderly populations.
A course that focused on nutrition requirements throughout major stages within the lifecycle. This course provided information on important nutrition for healthy individuals from newborn to elderly populations.
Two assignments for this course were to create presentations for different populations with varying ages. The purpose of the presentations were to provide information on micronutrients and how the micronutrient pertains to a specific age.
Two assignments for this course were to create presentations for different populations with varying ages. The purpose of the presentations were to provide information on micronutrients and how the micronutrient pertains to a specific age.
Medical Nutrition Therapy
Medical Nutrition Therapy
A course that focused on various disease states and how medical nutrition therapy treats the diseases. The course provided information on the pathophysiology of the disease and how specific nutrition is able to help treat the various diseases.
A course that focused on various disease states and how medical nutrition therapy treats the diseases. The course provided information on the pathophysiology of the disease and how specific nutrition is able to help treat the various diseases.
One of the assignments for the course was to participate in an interdisciplinary case study event with students from various majors. Students prepared answers in advance to questions and goals for the patient within the case study. The Food, Nutrition and Dietetics majors also prepared an ADIME note.
One of the assignments for the course was to participate in an interdisciplinary case study event with students from various majors. Students prepared answers in advance to questions and goals for the patient within the case study. The Food, Nutrition and Dietetics majors also prepared an ADIME note.
Clinical Experience
Clinical Experience
This course followed the Medical Nutrition Therapy as it provided additional information on various disease states and nutrition therapy. In-depth information on the pathophysiology and nutrition therapy for diseases was provided. A requirement of the course included a one-week clinical experience in a hospital shadowing a team of registered dietitians.
This course followed the Medical Nutrition Therapy as it provided additional information on various disease states and nutrition therapy. In-depth information on the pathophysiology and nutrition therapy for diseases was provided. A requirement of the course included a one-week clinical experience in a hospital shadowing a team of registered dietitians.
One of the assignments for the course was a senior seminar assignment. Students chose a disease state or condition, researched how medical nutrition therapy is used to treat the disease and new research for nutrition therapy, and presented a 45 minute seminar for classmates and registered dietitians from the community.
One of the assignments for the course was a senior seminar assignment. Students chose a disease state or condition, researched how medical nutrition therapy is used to treat the disease and new research for nutrition therapy, and presented a 45 minute seminar for classmates and registered dietitians from the community.
Senior Seminar Outline (goes here)
Food Science
Food Science
This course explored the principles of food science within baking and cooking. Experiments were done to demonstrate the various mechanisms that occur in food when manipulated, either through cooking, baking, and mixing.
This course explored the principles of food science within baking and cooking. Experiments were done to demonstrate the various mechanisms that occur in food when manipulated, either through cooking, baking, and mixing.
Students worked in pairs to research a topic related to food science. Students were able to manipulate various food science principles to see how it affected taste, texture, and appearance of a prepared food item.
Students worked in pairs to research a topic related to food science. Students were able to manipulate various food science principles to see how it affected taste, texture, and appearance of a prepared food item.
Institutional Management
Institutional Management
A course that provided information on the dietitian's role in a foodservice setting. This course focused on the various ways to manage and lead a foodservice team. The class also presented on the various types of foodservice systems.
A course that provided information on the dietitian's role in a foodservice setting. This course focused on the various ways to manage and lead a foodservice team. The class also presented on the various types of foodservice systems.
Students worked in groups to create a cycle menu for an elementary school. The students were given various food restrictions and were expected to incorporate them within the menu.
Students worked in groups to create a cycle menu for an elementary school. The students were given various food restrictions and were expected to incorporate them within the menu.
Community Nutrition
Community Nutrition
This course is a study of the dietitians role in the community and how it relates to public health. It looks at various population groups that a community dietitian may assist. I will be taking this course in the spring of 2020, and I am eager to learn about the dietitian in the community.
This course is a study of the dietitians role in the community and how it relates to public health. It looks at various population groups that a community dietitian may assist. I will be taking this course in the spring of 2020, and I am eager to learn about the dietitian in the community.
Current Issues
Current Issues
A research focused course that allows students to study various topics and issues that may occur with the food, nutrition, and dietetics field. I will be taking this course in the spring of 2020.
A research focused course that allows students to study various topics and issues that may occur with the food, nutrition, and dietetics field. I will be taking this course in the spring of 2020.
Quantity Food Production
Quantity Food Production
This course focuses on the components of planning, preparing, and marketing meals for mass quantities. Students have the opportunity to become certified in Servsafe. I am looking forward to taking this course in the spring of 2020.
This course focuses on the components of planning, preparing, and marketing meals for mass quantities. Students have the opportunity to become certified in Servsafe. I am looking forward to taking this course in the spring of 2020.