In this class, students practiced recommending enteral and parenteral prescriptions, using the nutrition focused physical assessment to assess malnutrition, and learning about the medical nutrition therapies for different disease states. Students presented a lecture on the medical nutrition therapy of a chosen disease state.
Students learned about the pathophysiology of various diseases and conditions, and how the ADIME format can be used to recommend appropriate medical nutrition therapies. Students individually completed case studies to gain experience in working with different populations.
This course covered the digestion, absorption, and sources of the macronutrients and micronutrients. Students also learned different methods of assessing body composition and estimating energy expenditure, including practical uses and settings for assessment tools. A literature review was written on a topic of choice, and a lecture was prepared on a chosen micronutrient.
Literature Review - Low Carbohydrate Diets in Athletic Populations
Study of the nutrition of various populations across the lifecycle. Nutrition case studies were completed throughout the course, and students went out into the community five times to teach nutrition lessons to children and residents at assisted living centers. A child and senior assessment were completed to apply course knowledge to realistic client scenarios.
Exploration of the role of a community dietitian in policy work, community program development, WIC, SNAP, and other government food assistance programs. Conducting needs assessments, establishing goals and objectives, and implementing appropriate nutrition interventions were practiced through completing a community needs assessment and writing a grant proposal. I completed a lesson plan on whole grains to teach to elementary-age children, and created a handout to be given to the children's parents.
This course explored current nutrition related topics. A highlight of the course was writing a literature review on a topic of choice, and I presented a poster on significant research findings from the literature.
Introductory course for nutrition and dietetics where functions of different macronutrients and micronutrients were studied. Other highlights included using different energy estimation formulas and assessing individual nutrient needs through completing and analyzing a three day food intake log.
The ManageFirst certification was earned through this course, and foodservice management procedures including forecasting, budgeting, food distribution, and production were learned through completing group projects. Different examples of foodservice facilities were discussed, as well as the dietitian's role in each type of facility. Main projects included planning and executing a staff inservice, redesigning a commissary kitchen, and creating a rotating menu for an elementary school.
The main focus of this class was to plan a meal for fifty people on campus, from budgeting and purchasing ingredients to food preparation and serving guests. Another aspect of the class was learning to apply proper food safety and sanitation procedures in foodservice operations, demonstrated by passing the ServSafe certification exam.
This class explored the physical and chemical elements of food during the entire production process. Lecture periods were dedicated to understanding the science that goes into specific food ingredients and cooking processes, while labs enhanced knowledge of ingredient substitutions, omissions, and general cooking skills. One of the final projects was to develop a food experiment where volunteers participated in a taste test.