This course focused on both treatment and prevention of various disease states through medical nutrition therapy. It also provided basic pathophysiology of each of the disease states as well.

As part of this course, I completed many case studies that helped me apply my knowledge of the disease to real life scenarios. Some of these case studies were interdisciplinary which allowed me to work together with other healthcare professional majors. I also had the opportunity to create and record a diabetes instruction video.

This course provided an in-depth study of the function, digestion and metabolism of both macronutrients and micronutrients.

As a part of this course I was able to research a vitamin and record a lecture. This lecture was then used to teach my classmates.

This course covered important nutrient requirements and concerns for populations from newborns to the elderly. It also provided an introduction to nutrition-focused physical assessments and creating chart notes.

As a part of this course I created and taught lessons for residents in various nursing homes across the community as well as the campus daycare. I also conducted a nutrition assessment on a child and an elderly individual.

This course included a more in-depth study into the pathophysiology and medical nutrition therapy of certain diseases. I was also able to strengthen my knowledge on enteral and parental nutrition and practice the calculations.

This course also included an in-depth study into the pathophysiology and medical nutrition therapy of a disease state of my choice which I then presented to my classmates.

This course was my introduction to nutrition and dietetics . It provided an overview of macro and micronutrient functions, dietary allowances, toxicities, and deficiencies, while also touching on nutrient requirements across the lifespan. It also provided an introduction to nutrition throughout the life cycle which prepared me for future classes.

As a part of this course I completed a 3-day diet record and used the Minnesota Nutrition Data Base to assess the nutrient intake.

This course included a study of the science and chemistry behind the way foods interact in cooking and baking. The lab portion of this class allowed us to get practice in cooking and baking while applying what we were learning in class. For this class we also did a research project on a different country which included cooking a staple food from their culture.

This course focuses on the key principles of planning, producing, and marketing meals for large quantities. It also included an in-depth study into food safety practices and sanitation. Through this course I obtained my ServSafe Certification.

As a part of this course, I worked with a partner to plan and serve a meal for 50 people. This process included creating the menu, shopping for ingredients, prep, managing employees, and serving.

This course focused on nutrition problems among different populations within a community and how to develop interventions and nutrition-related policies. It also included a study of the various career options and roles of a community dietitian.

As a part of this course I created a 2-hour lesson plan on healthy snacking for a group of children. I also researched a grant a created a proposal.

This course was a research based class that focused on current issues in the dietetics world including fad diets, common misconceptions, and emerging trends and ideas.

As a part of this course, I did a research paper on an emerging topic and presented my findings at the NDAND conference in Fargo, ND.

This course was an in-depth introduction into a dietitian's role as a foodservice director. This included topics such as management strategies, business operations, and food safety.

As a part of this course I designed a commissary kitchen for a school district with a partner. I also obtained my ManageFirst Certification.