Clinical Nutrition
Nutrition 251 - Introductory Principles of Nutrition Diet Analysis Project For this project, I used SuperTracker to analyze my food consumption of various macro and micronutrients. I was able to use this information to create a personalized Healthy Eating Plan to meet the DRI for all nutrients and fall within my caloric needs, calculated with the Mifflin St. Jeor equation. Nutrition 358 - Assessment of Nutritional Status Personal Assessment Activity In this assignment, I used personal information and data collected via the Nutrition Care Process to take anthropometric measurements on myself and complete a medical history form. This allowed me to write a PES statement based on my health and diet that identified a specific nutritional need. Nutrition 400 - Nutrition Counseling Counseling Project For this project I interviewed my client to determine nutritional concerns and goals. I did this by going through a 3- pass dietary recall and using motivational interviewing and reflective questioning. Nutrition 445 - Nutrient Metabolism Case Studies In this class I completed case studies for patients with various medical concerns including PKU, a high triglyceride diet, hypercholesterolemia and a pyruvate carboxylase deficiency . For each case study, I used various resources to research causes and concerns. Please contact me to see my full case studies. |
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Community Nutrition
Nutrition 456 - Community Nutrition Community Needs Assessment My group assessed the needs of Lancaster County to determine a nutritional need within their community. We choose women of child bearing age as our target population and planned a needs assessment with potential solutions as to why Lancaster County has a lower percentage of women who receive prenatal care than the rest of the State. Nutrition Policy Assignment We evaluated S.418 - Promoting Health as Youth Skills in Classrooms and Life Act to determine the purpose, needs, and the positive and negatives affects on a community population. |
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Education
Nutrition 120 - Food Preparation Recipe Modification Project For this project, my partners and I choose a recipe and had to make it vegan friendly. This will be an important skill to have in the future as I help clients try to adhere to certain diets and address specific nutrition concerns. Nutrition 360 - Disseminating Nutrition Information Public Service Announcement Utilizing my technology skills, I filmed and edited a PSA about Type II Diabetes prevention during childhood. Our target audience, parents of young kids, was selected in hope that they would implement preventative practices. Nutrition Education Brochure I used my graphic design and writing skills to create a brochure that can be used as an educational tool for seniors - encouraging them to stay active as they age. I applied the principles from the Clear Communication Index to ensure the material is clear and easy to understand. Blog Posts were created for this blog to discuss, review and educate the public of various nutrition topics. This project helped improve my understanding of writing for the public, keeping in mind different levels of previous knowledge and understanding. |
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Food Service
Hospitality Management 329 - Introduction to Food Production and Service Cycle Menu I developed a Fall cycle menu for Penn State's student run cafe, Cafe Laura, keeping in mind basic menu writing principles such as variety, plate appearance and seasonal availability. I paid special attention to cross- utilization and local sourcing in order to reduce waste and ensure excellent quality. Static Menu I created a static menu for an upscale Italian restaurant applying menu design skills. |
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