ACADEMIC WORK

BENEFITS OF VEGETARIANISM

Course: ND 131 Nutrition

This was a group project where we explored the benefits of being vegetarian and associated risks.

IS FOOD IRRADIATION SAFE?

Courses: ND 232 Experimental Foods and CO 201 Public Speaking

I learned about food irradiation in the course experimental foods and decided to use it as a topic for a persuasive presentation in my public speaking class.

TEACHING PRESENTATION

Course: ND 301 Experimental Foods

In this class we were given the task to conduct a lecture on an assigned chapter in our textbook. I was assigned Chapter 16 on Eggs, in the book Foods: Experimental Perspectives

FOOD PRODUCTION: SWEET POTATO PANCAKES

Course: ND 232 Food Science

This was a group project where we were given the task to develop a new, innovative food product.

SELENIUM AND CANCER PREVENTION

Course: ND 321 Advanced Nutrition

I was assigned this topic and I learned about the remarkable benefits of selenium and that it is effective in preventing and treating specific cancer types. FUN FACT: Brazil Nuts are an excellent source of Selenium!

NUTRITION AND WOMEN'S HEALTH

Course: ND 322 Life Span Nutrition

The goal of this assignment was to research the impact of nutrition on a specific age group. I chose adult women.

CASE STUDY

Course: ND 323 Community Nutrition

We were each assigned case studies and were asked to answer a given list of questions.

CYCLE MENU

Course: ND 421 Quantity Foods Management

This project entailed creating a 5 week cycle menu consisting of 2 meal periods (breakfast, lunch, or dinner) for either a school or healthcare facility. I chose to do breakfast and lunch for high-schoolers.

RECIPE MODIFICATION

Course: ND 421 Quantity Foods Management

Our task was to modify two given recipes to reduce its fat, sodium, and sugar content.

LUNCH POWER

Course: ND 421 Quantity Foods Management

This was an engaging and exciting project where we had to manage and organize a lunch menu to be sold every two weeks. We operated out of our food lab, and served 50+ people a lunch plate for $5. We received a plethora of compliments about the service we offered!

FOOD DEMO

Course: ND 111 Food Preparation

To showcase our application of food preparation skills and knowledge acquired throughout the semester we conducted a food demonstration of zucchini bread.

COMMERICAL WEIGHT MANAGEMENT DIET CRITIQUE

Course: ND 439 Medical Nutrition Therapy

Using systematic reviews from peer reviewed journals, we were to present a 10-minute critique on the efficacy of two commercial weight loss diets/programs.

GRAND ROUNDS

Course: ND 439 Medical Nutrition Therapy

For this assignment we were given a case study (my patient had dysphagia) and we had to create a nutrition care plan and a patient education brochure.