This course emphasized the principles within the organization and management of a food service operation. In this course, I created a commercial grade kitchen design, an in-service presentation, and a menu budget project.
This course examined the community nutrition problems, the impact and role of nutritionists in public health, and nutrition policies within the political system
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This course looked as the current issues with the world of food and nutrition. The issues discussed in this course include economics, cultural and consumer trends and technology.
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This course dove deeper into the ethical aspects of clinical nutrition and dietetics. In this course I learned how to calculate parenteral and enteral tube feedings and the MNT for clinically diagnosed disease states. I also gave a senior seminar presentation on endometrial cancer as well as participated in an interdisciplinary collaborative case study.
This course explored many different disease states as well as the recommended MNT for them. This course also emphasized the use of the nutrition care manual in the diagnosis and intervention of disease states. In this course I completed multiple interdisciplinary collaborative case studies, as well as ADMINE notes and motivational interviewing.
This course explored nutrition on a cellular level through identifying key metabolic pathways and its significance in medical nutrition therapy. In this course I completed a presentation on vitamin E as well as a review of literature on dark chocolate and its effects on metabolic syndrome.
This course looked at the importance of planning, sanitation, and food preparation. In this course I received my ServeSafe certification as well as had the opportunity to plan and prepare a themed meal for 50 individuals.
This course looked at the importance and impact of food production, sustainability, and food policy. In this course I presented a poster on the impact of local food pantries on special dietary needs for individuals with chronic illnesses at the celebration of student scholarships.
This course examined the chemical properties and function of metabolism as well as the different nutrient deficiencies. In this course I was able to engage in deep discussion on many different topics. While in this course I was able to complete a nutrition abstract based off of a AND position paper.
This course looked at the nutrition requirements throughout the cycles of life with an emphasis on infants, children, and the elderly. In this course I completed a nutritional assessment of an elderly patient as well as a child. I also had the opportunity to present lessons on the different types of milk and the nutrients in them as well as busting common food myths.
This course focused on the basic principles of food selection and preparation as well as recipe modifications. In this course I was able to prepare multiple dishes in different categories of food. I had the opportunity to complete an educational brochure on guavas.