Normal Nutrition
An introduction to how the macro- and micronutrients. This course consisted of a broad overview of different nutrients while introducing their importance in the body and how to obtain them in a healthy balance diet. This is the course that really spiked my passion for nutrition!
Food Science
Food Science was a course that covered many topics consisting of the physical and chemical components of food and its preparation. We did many labs experimenting with foods like milk, eggs, pressure cooking verse not pressure cooking, homemade bread, etc.
Advanced Nutrition
This course was a more in-depth look into nutrition from the cellular level all the way up to the multiple system operation of the whole body. The course focused on the study of pathophysiology and built a foundation for medical nutrition therapy and clinical nutrition.
Nutrition for the Lifecycle
This course focused on how nutrition requirements and dietary problems differ in each stage of life from birth to death. We were introduced to techniques on how to use different teaching techniques for clients in each life stage. We completed case studies in each life stage to put our knowledge and strategies to practice.
Medical Nutrition Therapy
MNT was a course that taught what a nutrition care process was and how to apply it to differing acute and chronic diseases. I applied my knowledge by completing a variety of interdisciplinary case studies involving other healthcare professional students at Concordia College.
Community Nutrition
I was able to learn and explore what community nutrition is, the problems within it, and the role I could play as a community dietitian within public health. The course focused on making an assessment, planning, implementation, and evaluating the nutrition interventions. This set us up to be able to come up with a health promotion ourselves and even develop a policy as if we were in the political system.
Institutional Management
This class introduced the principles involved in the food service industry. We covered the organization, and management of food service operations. Upon completing the course, I was granted a ManageFirst certification.
Current Issues in Food and Nutrition
This course allowed students to explore and examine current issues in food and nutrition. We reviewed many studies that are new to the field then got to come up with our own research to pivot the world of nutrition dietetics.
Can drinking red wine prevent heart disease? Research Poster
Quantity Food Production
This class taught me the principles of production planning, food preparation, sanitation and advertising activities in a food service operation. We were required to plan, prepare, and serve a meal for a large group of at least 50 people.
Clinical Experience
This course was considered an advanced clinical nutrition course that emphasized medical nutrition therapy for many disease states. One of the requirements for the course was that I present a 40-minute seminar on medical nutrition therapy on phenylketonuria. The course originally was designed to allow students participate in 40 hours of a practicum in a clinical setting following a registered dietitian. However, due to COVID, this was not allowed. I hope to gain this hands-on experience in my future internship though.