Outcomes
Outcomes
1. Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices
2. Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness.
3. Demonstrate the knowledge and ability to apply management principles to nutrition and food service.
4. Present and evaluate food and nutrition education programs to a variety of audiences.
5. Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets.
6. Demonstrate basic food preparation and presentation skills.
7. Apply food science knowledge
8. Demonstrate problem-solving skills in food service, dietetics, and wellness.
9. KRDN 1.2 Select and use current information technologies to locate and apply evidence-based guidelines and protocols.
10. KRDN 2.6: Demonstrate an understanding of cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
11. KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs
1. Nutr 396: Life Cycle Project
I was able to develop an intervention to enhance the wellness of a woman in her second trimester of pregnancy. The project allowed me to evaluate the nutritional status she presented throughout this stage of life and form guidelines to enhance her health.
2. Nutr 381: Cultural Meal Project
In addition to creating a nutritional analysis for the five course meal inspired by the Blue Zone regions, a healthier recipe and analysis was developed. The original meal was already relatively healthy, so altering the recipes to be lower in fat and sodium required expanding existing nutrition knowledge.
3. Nutr 285: Assignments 1-5
Five assignments in the Management Fundamentals in Food and Nutrition course focused on the management principles needed to define a budget, calculate paychecks, create the various job descriptions, develop income statements, and how to maintain the financial stability of the organization.
Nutr 381: Lab Reports 1-3
After completing the ServSafe certification component, the Quantity Food Production and Purchasing course provided experience in differing entities of the food service operation. Working with the managers and front line workers for the bakery, retail, and food production areas of Sodexo allowed me to obtain hands on experience and ask questions about the management roles of the operation.
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7. Nutr 384: Self-Directed Lab Project
Before the experiment could begin, proper preparation was achieved by a proposal of project selection, literature review composed of 10 sources from 3 different medias, preparing a laboratory instruction guide, and assembling an ingredient and equipment specification sheet. After completion of the experiment, a lab report was made along with a poster and oral presentation. Implicating food science research to prove my hypothesis allowed me to use critical thinking skills within food science.
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9. Nutr 485: Evidence Based Analysis Project
Used a variety of scholarly databases to formulate a PICO question, gather reliable sources to address the question, and create an abstract to submit to the University's Research Committee.
10. Nutr 485: Case Study 2, Diabetes
Used the Academy of Nutrition and Dietetic Code of Ethics to formulate a care plan for a patient who originates from the Pima Indian tribe. Researched on the patient’s culture to form ethical guidelines.
11. Nutr 485: Case Study 2, Diabetes
Develop a meal plan for a diabetic patient following the exchange list and carbohydrate counting.