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Normal Nutrition
Normal Nutrition
This course focused on the introduction to the micro- and macronutrients. It provided a broad overview of the different nutrients in addition to highlighting the components of a healthy diet. This course was the class that really sparked my love and passion for nutrition!
This course focused on the introduction to the micro- and macronutrients. It provided a broad overview of the different nutrients in addition to highlighting the components of a healthy diet. This course was the class that really sparked my love and passion for nutrition!
Food Science
Food Science
This class was super fun! We covered a variety of topics surrounding the physical and chemical principles as they apply to food preparation. We young scientists dabbled in food prep--from milk, to caramels, to homemade bread; canning--including jelly, peaches, beans, etc; and learning about cultural foods from different countries.
This class was super fun! We covered a variety of topics surrounding the physical and chemical principles as they apply to food preparation. We young scientists dabbled in food prep--from milk, to caramels, to homemade bread; canning--including jelly, peaches, beans, etc; and learning about cultural foods from different countries.
Canning jalapeño jelly to take home and eat. It was yummy!
Canning jalapeño jelly to take home and eat. It was yummy!
Nutrition For the Lifecycle
Nutrition For the Lifecycle
This course explored the nutrient requirements and dietary problems for each stage of the lifecycle, with an emphasis on infants, children, and elderly. A specific focus was placed on the teaching techniques and motivation of clients at specific stages of the lifecycle. We completed case studies by applying strategies for behavior change to meet the unique needs of individuals at specific stages.
This course explored the nutrient requirements and dietary problems for each stage of the lifecycle, with an emphasis on infants, children, and elderly. A specific focus was placed on the teaching techniques and motivation of clients at specific stages of the lifecycle. We completed case studies by applying strategies for behavior change to meet the unique needs of individuals at specific stages.
Medical Nutrition Therapy
Medical Nutrition Therapy
This class dealt with the application of the nutrition care process -- assessment, diagnosis, dietary intervention, and evaluation -- to both acute and chronic diseases. I completed a variety of interdisciplinary case studies involving other healthcare professional students at Concordia College.
This class dealt with the application of the nutrition care process -- assessment, diagnosis, dietary intervention, and evaluation -- to both acute and chronic diseases. I completed a variety of interdisciplinary case studies involving other healthcare professional students at Concordia College.
Advanced Nutrition
Advanced Nutrition
This course included an in-depth exploration of nutrition. We learned about the science of nutrition from the cellular level up to and including the multi-system operation of the whole body. We really focused on the study of pathophysiology as a foundation for medical nutrition therapy.
This course included an in-depth exploration of nutrition. We learned about the science of nutrition from the cellular level up to and including the multi-system operation of the whole body. We really focused on the study of pathophysiology as a foundation for medical nutrition therapy.
Clinical Experience
Clinical Experience
This was considered an advanced clinical nutrition course, with emphasis on the medical nutrition therapy for a variety of disease states. During the class, I presented a 40-minute seminar on the medical nutrition therapy for renal disease, specifically those who are receiving renal replacement therapy. This course was designed to allow students to take part in a 40-hour practicum in the clinical setting following a dietitian. However, due to COVID, this shadowing was not permitted, but I hope to gain this hands-on experience in my future internship.
This was considered an advanced clinical nutrition course, with emphasis on the medical nutrition therapy for a variety of disease states. During the class, I presented a 40-minute seminar on the medical nutrition therapy for renal disease, specifically those who are receiving renal replacement therapy. This course was designed to allow students to take part in a 40-hour practicum in the clinical setting following a dietitian. However, due to COVID, this shadowing was not permitted, but I hope to gain this hands-on experience in my future internship.
Institutional Management
Institutional Management
This course focused on the principles involved in the organization and management of a food service operation. In addition, it addressed the strengths and weaknesses of various aspects of the food service industry. This learning was enhanced by individual projects in addition to a lecture series from several prominent dietitians within the food service realm. Upon completion, a ManageFirst certification was granted.
This course focused on the principles involved in the organization and management of a food service operation. In addition, it addressed the strengths and weaknesses of various aspects of the food service industry. This learning was enhanced by individual projects in addition to a lecture series from several prominent dietitians within the food service realm. Upon completion, a ManageFirst certification was granted.
Quantity Food Production
Quantity Food Production
This course involves the study of the principles of production planning, food preparation, sanitation and marketing activities in a food service operation. We helped plan, prepare, and serve a meal for a large group of people.
This course involves the study of the principles of production planning, food preparation, sanitation and marketing activities in a food service operation. We helped plan, prepare, and serve a meal for a large group of people.
Current Issues In Food and Nutrition
Current Issues In Food and Nutrition
An examination of current issues in food and nutrition through individual research projects. Current issues include topics such as economics, cultural and consumer trends, and technology that are explored with laboratory projects, library research and field trips. Focuses on individual research and critical thinking skills.
An examination of current issues in food and nutrition through individual research projects. Current issues include topics such as economics, cultural and consumer trends, and technology that are explored with laboratory projects, library research and field trips. Focuses on individual research and critical thinking skills.
Community Nutrition
Community Nutrition
This course explores problems within community nutrition and the role of a community dietitian within public health. It emphasizes the assessment, planning, implementation, and evaluation of nutrition interventions, along with the development of nutrition policy within the political system.
This course explores problems within community nutrition and the role of a community dietitian within public health. It emphasizes the assessment, planning, implementation, and evaluation of nutrition interventions, along with the development of nutrition policy within the political system.
Public Health
Public Health
This course provided an overview of public health activities carried out by the U.S. government. It provided me with the knowledge base to understand the public health issues confronting society today.
This course provided an overview of public health activities carried out by the U.S. government. It provided me with the knowledge base to understand the public health issues confronting society today.
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