Academic Work
Graduate Dietetics Coursework
The Missouri State University Dietetic Internship certificate and Master of Science in Nutrition and Dietetics programs have been granted full accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). They are designed to meet the supervised practice and knowledge competencies required for registration examination eligibility to become a registered dietetian nutritionist.
DTN 753: Advanced Food Service Management
Project and research based application of manegerial concepts and skills related to food service delivery in various settings, such as schools and hospitals. Included a review of basic foodservice management concepts such as systems, menu planning, sustainability, quality improvment, and managerial skills.
Sustainability Research Paper - Designed to research and present current environmental issues in relation to food service operations.
Sustainability Policy & Procedure - Utilized research found in above research paper to develop policy and procedures promoting nutrition and sustainability.
Strategic Business Plan - Designed a strategic business plan intended to generate additional revenue for an area hospital.
Quality Improvement Project - A project designed to investigate and address quality issues in a food service setting.
DTN 752: Advanced Population Health Nutrition
Delivered population health information in preparation for the registered dietetian examination, including a review of basic community health information. Topics covered included: nutrition public policy, local and global food security, population health determinants, rural health, population disparities, and appropriate use of census data.
DTN 750: Advanced Medical Nutrition Therapy
Advanced study of human metabolic demands in relation to complex disease processes using the Nutrition Care Process in an evidence-based approach to differentiated nutritional needs.
Patient Case Study Presentation - Created based off real patient seen witin clinial nutrition rotation.
Chronic Kidney Disease Presentation - Created to present pathophysiology, treatment, and nutritional implications of CKD.
DTN 743: Food Service Management Practicum
Provided a five-week field experience practicing a systems approach to food service management. Provided experience working in food service administration within a large hospital and school district. Covered concepts such as management tools related to accountability, the human dimensions of management, cost control, productivity, marketing plans, and the functions of various budgets.
DTN 740: Nutrition Therapy Practicum I
Provided a six-week field experience practicing medical nutrition therapy in several clinical environments. Emphasis was placed on appropriate usage of the nutrition care process and basic health promotion in a health care setting. Conditions observed included malnutrition, diabetes, heart disease, and lung disease.
Undergraduate Dietetics Coursework
Concordia College's Food, Nutrition, and Dietetics program is an accredited Diadactic Program (DPD) aproved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. It is designed to meet the knowledge requirements for entrance into a supervised practice program to qualify for the registration examination to become a registered dietitian nutritionist.
FND 446: Institutional Management
An overview of the basic principles related to food service establishments and the management thereof. Course content focused on appropriate manegerial practices in food service, along with the elements to be considered and used when in a manager role to maintain organizational success. This course included certification in ManageFirst, Controlling Costs.
Inservice Project Presentation - Intended to mimic a staff inservice training, in which I acted as a manager and distributed essential food-service related information to frontline staff.
Kitchen Redesign Project Presentation - Assignment aimed to evaluate the most effective kitchen layout related to production type.
FND 346: Quantity Food Production
A study of large capacity food production, discussing elements such as: planning, purchasing, food preparation, sanitation, and marketing. These topics were applied through "Theme Meals" in which a team of students planned, advertised, purchased, prepped, and served a meal to 50 guests.
FND 112: Food Science
An introduction to the science surrounding food, food preparation, and food-related illness. Discussed the many physical and chemical properties of food groups while offering hands-on laboratory experiments to see the impact of these properties when subject to several variables.
Food Safety Infographic - A diagram intended for college students, focused on food safety within dorm halls.
Cultural Foods Poster - A research poster describing the cultural food preferences commmon to Japan.
Recipe Demonstration Video - A video recording of a recipe demonstration intended for new parents, to emphasize healthful cooking that is appealing to young children.
FND 426: Community Nutrition
Explored the roles of a community dietitian through hands-on activities intended to get students involved in the greater community.
FND 425: Current Issues in Food and Nutrition
This course discussed the current issues related to food and nutrition, focusing on individual research, critical thinking skills, and adaption to change.
FND 321: Nutrition
This course offered an introduction to both the macronutrients and mirconutrients, and how they are to be incorporated into healthful diet.
FND 362: Medical Nutrition Therapy
This course discussed many disease states and the recommended medical nutrition therapy for each. A major part of the course was completing complex case studies in which students evaluated medical charts and formulated an appropriate treatment plan. Interdisciplinary case studies were also a part of this course, including discussions with students of other healthcare profession majors regarding the most complete and comphrensive treatment.
Diabetic Diet Instruction Video - A video recording intended to mimic the conversation between a Registered Dietitian and a newly diagnosed diabetic patient.
Diabetes Interdisciplinary Case Study
FND 360: Advanced Nutrition
A more in-dept look at the nutrients and each organ's role in digestion, absorption, and nutrient metabolism. Explains the normal digestion and absorption processes for a healthy person, to better emphasize and identify potential issues.
Zinc Lecture Presentation - A lecture with audio discussing the functions, sources, and metabolism of Zinc.
FND 424: Clincial Experience
This course offered a more advanced look into clinical nutrition, covering a variety of disease states and their recommended medical nutrition therapy. Within this class, I researched and completed a 40 minute seminar presentation discussing the background and medical nutrition therapy for Alcoholic Liver Disease.
Alcoholic Liver Disease Seminar Presentation - A seminar presentation discussing the pathophysiology, progression, medical nutrition therapy, ethical implications, and billing issues related to Alcoholic Liver Disease.
FND 239: Nutrition for the Lifecycle
This course explained the nutrient needs across the lifecycle and how they drastically differ based on age and stage of life. This course incorporated community outreach through formulation and completion of several informative lessons given at local day-cares and long-term care facilities. Coursework focused on motivational interviewing and appropriate assessment.
Child Nutrition Assessment - A dietary assessment of a child
Senior Nutrition Assessment - A dietary assessment of a senior citizen
Supplemental Undergraduate Coursework
Concordia's liberal arts degree incorporates courses outside of Food, Nutrition, and Dietetics - supporting an expanded world-view and improving critical thinking skills. Along with a major in Food, Nutrition, and Dietetics, I have pursued a minor in business to better understand the foundations of the business world. You can find important electives, business minor courses, and other supplemental coursework listed below.
INQ 100: Cooking, Eating, and Thinking - Food and Philosophy
BUSN 376: Public Health
BUS 220: Principles of Accounting and Finance
BUSN 305: Introduction to Business Law
BUS 201: Principles of Global Economics
BUSN 307: U.S. Healthcare Delivery
BUSN 351: Principles of Marketing and Sales
BUSN 339: Principles of Management and Leadership
GRS 399: Medical and Scientific Terms
BIOL 306: Human Anatomy and Physiology