In Clinical Experience, the medical information surrounding various disease states was covered such as signs, symptoms, and risk factors. In addition, medical nutrition therapy for each of these disease states was also covered alongside how to calculate enteral and parenteral nutrition. Another major component of this class was a 40 minute senior seminar that I prepared on the Medical Nutrition Therapy of Alzheimer's Disease.
Took an in-depth look into the various micro- and macronutrients that our body needs to complete daily functions from a cellular understanding. My final research paper revolved around antioxidants and the impact they can have on the brain; primarily surrounding depression and anxiety. This class also required a short video lecture be prepared on a vitamin or mineral; for which I prepared a lecture on thiamin.
This course taught me numerous nutrition-related diseases and their treatments. It also incorporated case studies to apply the knowledge from the classroom to a "real-life" patient that we assessed and provided treatment to. This course also allowed me to participate in 2 interdisciplinary case study events where I got to work alongside fellow students from other disciplines, such as social work, nursing, and exercise science, to outline and implement the best possible treatment for our collective patient.
Covered nutrient requirements and nutrition-related conditions for various stages of the lifecycle; primarily infants, toddlers, and elderly. This course also involved a nutritional assessment of a child under 10 years of age, and a senior above the age of 65. On top of this, I also performed an assessment of a middle-aged individual. Finally, we had to compose lessons for various long-term care facilities and a daycare facility, and then go in and teach those lessons to the residents and children present.
Served as an introductory course into all things nutrition; covering the macro- and micronutrients, various sources of each, as well as the recommended allowances and more. This course helped me grasp a basic understanding of nutrition and helped lead me toward the career that I wish to pursue now. In addition, the entire class collectively put together a research report on campus food insecurity at Concordia and brought it before our dining services office. Below is my contribution to this report.
Analyzed food composition throughout the stages of preparation in terms of physical and chemical properties. This course changed the way I look at food when cooking. I now understand exactly what happens when bread is being made, how big of an impact temperature has on candy making, and various aspects of food safety (among many other things). In addition, I researched nutritional differences and preference of standard brownies compared to brownies that were made with black beans as a healthy fat substitute. This research incorporated a personal preference test and a sample group to taste test the two options.
Introduced concepts of management within a foodservice establishment such as purchasing, costs, communication, inventory turnover, and marketing. This course allowed me to hear from speakers in various types of foodservice organizations speak about their experiences, as well as partake in work rotations within our dining facilities on campus to learn about the inner workings of the various levels that comprise the overall operation.
This course allowed me to research current issues within the scope of nutrition and undertake my own analysis on an issue of interest to me. It helped me understand how to interpret data and draw conclusions based on the information I collected.
Explored the role of a Community Dietitian within a public health setting. In this course we looked at the various aspects of nutrition interventions such as assessment, planning, implementation, and evaluation.
This course covered aspects of foodservice principles that include: production planning, meal preparation, menu planning, marketing, purchasing, and serving to customers. Partaking in this course allowed me to become a foodservice manager, plan, and open a restaurant, of sorts, for a day. The restaurant provided meals to various staff on campus, and involved my fellow classmates becoming employees in various roles that I had to assign to them.