Expectations & Results
The certificate was received in September 2023. Learned how to physically assess patients for malnutrition, deficiencies, dehydration, edema, and more. This is an important skill to use in assessing the health status of clients and for use in the Nutrition Care Process.
This certificate was received in September 2023. Learned how to prevent foodborne illnesses through proper food handling, sanitation, and hygiene practices. Learned critical components to look for when inspecting food deliveries, how to properly store food (i.e., refrigeration/freezer temperatures), how to create a HACCP plan, and the importance of using reputable vendors to promote food safety.
The purpose of this class was to understand the management side of food and nutrition services. Students learned HR-related concepts and how to operate a mini business from menu creation to serving. Evaluations were created, as well as budgets, production schedules, HACCP plans, and more.
The purpose of this assignment was to use the Academy of Nutrition and Dietetics's Evidence-Based Library and professional literature to make evidence-based practice decisions on the topic, "Are Probiotics and Effective IBS Treatment?"
- Topic received a Fair grade based on existing research.
- Used critical thinking skills to analyze literature. Learned how to make decisions based on scientific evidence.
This project required students to pick a target population, lifecycle, and a leading cause of disability to understand cultural differences, health disparities, and discrimination.
- Assessed educational programs and strategies for this demographic to reduce prevalence of heart disease.
The purpose of this assignment was to understand the impact history, politics, science, economics, legal, religion, ethics, and culture have had on the current state of our food system.
- Learned how we can transform our food system by integrating more local farming suppliers and policies into our supply chains to reduce centralized agriculture, poverty, and climate change, while improving food access and sustainability to feed a growing population.
The purpose of this assignment was to understand the impact history, politics, science, economics, legal, religion, ethics, and culture have had on the prevalence of fast food.
- Learned how fast food grew through the government's financial and economic policies of the 1960s. Understand the methods fast food chains employ to ensure they remain ingrained in all facets of society.
The purpose of this assignment was to show the interconnectedness of the major metabolic pathways.
- Learned how pathways such as glycolysis, glycogenesis, glycogenolysis, gluconeogenesis, TCA cycle, hexose monophosphate shunt, fatty acid synthesis, beta-oxidation, urea cycle, amino acid skeletons, and the alanine-glucose cycle are connected and how they are affected by micronutrient coenzymes.
This reflection demonstrates the different skills learned from weekly reading, research, and oral presentations on topics such as ultra-processed food, transforming food systems, and the politics and culture of fast food.
- Staying abreast of current events in the news, governmental policies, and analyzing issues from different perspectives helped students understand how nutrition professionals can make an impact on nutrition-related affairs.
A reflection of the many human assessment skills learned, ranging from Nutrition-Focused Physical Exams (NFPE) to inserting and bridling NG tubes. Learned how to use AND's Nutrition Care Manual, pocket handbooks, and additional resources for information.
Completed assignments pertaining to budget, income statements, benchmarking, payroll, and conflict resolution. Learned from people in the community about the National School Lunch Program, Human Resources Strategy, and Quality Management.
Interviewed a 19-year-old, Division 1, soccer player to assess her intake for optimal performance as an athlete. Designed a periodization plan addressing the different nutritional needs associated with the preparation, competition, and transition phases.
The purpose of this paper was to assess the Academy's position on the importance of Medical Nutrition Therapy (MNT) and Registered Dietitian Nutritionists (RDNs) in the prevention and treatment of prediabetes and type 2 diabetes.
- In working with a small group, we agreed it is critical to integrate RDNs into the primary care setting to implement earlier intervention and nutritional education to a wider range of the population to prevent or delay the onset of diabetes.
The purpose of this project was to assess a client's nutritional needs as they pertain to their life cycle and goals.
- A client's diet was assessed to identify nutritional problems and interventions. SMART goals and a lesson plan were created to educate the patient, and a follow-up session allowed for revisions/modifications as necessary.
The purpose of this Nutr 376 project was to log and assess a three-day food journal.
- MyDietAnalysis was used to analyze dietary intake of macronutrients, vitamins, and minerals to maintain or implement changes.
The purpose of this assignment was to reflect on the objectives learned in Nutr 205: The Profession of Dietetics.
- Comprehension of KRDN/program goals was demonstrated by providing the source of information and an assessment of the skills learned per each objective.
The purpose of this assignment was to formulate a 1, 5, and 10-year plan for my professional career and my personal life.
- This assessment helped me critically assess and define the goals I would like to achieve in the long- and short-term.
