I recently received my Bachelors of Science in Nutritional Sciences and Certificate in the Didactic Program in Dietetics (DPD), an accredited DPD by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, from Rutgers University in New Brunswick, NJ. Rutgers has a multi-disciplinary Nutritional Sciences program which emphasizes the molecular, biochemical, physiological, clinical, psychological and cultural facets of human nutrition. This approach to food and nutrition has provided a unique curriculum to becoming a successful Registered Dietitian.
Below you will find some samples of my projects and assignments in clinical nutrition, community nutrition, food service and management and teaching methods.
Clinical Nutrition
Experimental Research: For this study, my partner and I designed and conducted an experiment to test the effects of various sweeteners on the taste, texture and appearance of brownies made suitable for diabetics. The link below is of our research paper, detailing the experiment and results.
Prebiotics and Probiotics: As a group of three individuals we worked together to produce a lecture about prebiotics and probiotics. We created a power point presentation with detailed information, my responsibilities included the importance of the gut microbiota, what pre and probiotics are and their mechanism of action. We also detailed where you can find pre and probiotics, the target population, its regulation and potential health benefits and risks. This included a pamphlet with basic information about prebiotics and probiotics, its benefits and where to find them.
Patient Summary: For this project my partner and I designed a one page research paper summary to be included in a pamphlet for The New Jersey Obesity Group. The summary discussed whether there is a genetic role in the link between long-term coffee consumption and risk of cardiovascular disease.
Community Assessment: For this assignment my group and I assessed the physical activity of women ages 20-35 with children in New Brunswick, NJ. We gathered demographic information, including population, health, income and resource availability via online research, speaking with community members, leaders and visiting the community. For this needs assessment we also designed plans the community can initiate to make improvements to the availability of physical activity for this group.
Cycle Menu: For this assignment I designed a cycle menu for a long-term healthcare facility, which included low fat and low sodium modifications for cardiac patients.
Restaurant Development: As a group of 4 individuals we worked together to develop and design a restaurant, we included every aspect starting from market research to menu costing to layout and equipment. We put our ideas together to develop a farm to table restaurant, Frescá. To view parts of our restaurant plan, click on the links below.
Menu Planning: For this project a group of five us developed and executed a mediterranean themed meal for the faculty dining hall at Rutgers University. We put together a menu, calculated expansion and costing and finally prepared and served the menu items.
Lesson Plan: A lesson plan was created and executed for preschool age children to teach them about whole grains versus refined grains, the benefits of whole grains and how to incorporate them as part of a balanced diet.