I have provided links to projects I have created in my time as an undergraduate at Virginia Tech. These projects highlight my development as a student and as a future professional in the field of nutrition and dietetics.
Clinical Nutrition
Medical Nutrition Therapy is considered a capstone course for Dietetic seniors at Virginia Tech. This course is highly anticipated because it allows for the application of knowledge gained in all prior science and dietetic course work and introduces students to the important role of the Registered Dietitian the clinical setting. Upon completion of this course I will have completed my first case studies in Medical Nutrition Therapy, be well practiced the writing of diagnostic statements in ADIME format, and have the ability to read, assess, and apply current research in dietetics.
Community Nutrition
Book smarts are awesome and certainly required, but learning to translate all of my knowledge into information and tools that will help others takes a lot of practice. The projects I have completed in classes such as Communicating with Food and Community Nutrition (Fall 2013) are helping to prepare me to talk about nutrition and health that will allow me to communicate with consumers and help them to make healthy choices about what they are putting into their bodies.
In Communicating with Food I had the privilege to work with a group in order to create a podcast to be used by the Virginia Family Nutrition Program. Our group's topic was Food Diaries, I hope you enjoy our video!
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Developing an educational handout is no easy task. In this project I worked with a group to develop a handout targeting colon cancer prevention in the Chinese American population. When creating a resource for the public it is important to leave the scientific jargon out and a hands on approach to get your message across!
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Food Service and Meal Management
There is nothing I like more than talking about food all day! The course Food Service and Meal Management at Virginia Tech introduced me to a dietitian's role in all areas of food production. Our class had the opportunity to tour US Foods, two Virginia Tech dining facilities, and meet with professionals in the field of food service. I also became ServeSafe Certified as a part of this class, and food safety is never far from my mind!
Hokie Southern Health was my partner's and my vision for a small contract food service company. Our goal was to provide a long-term care facility with the leadership and tools required to meet its food service needs. Our company's main goal was to provide southern comfort foods and service with a healthy spin and focus.
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There may be no better way to learn food safety than to teach others. Our class was assigned the task of preparing each other to sit for the ServSafe exam. My group's topic involved the flow of food and the proper techniques to ensure food was at the correct temperature and in good condition upon receipt from distributors.
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The Science of Food
Science of Food was one of the most interesting and hands on courses I have taken in my time at Virginia Tech. As a child I never questioned why a loaf of bread was able to rise and form in the oven, but I did begin questioning when I began experimenting in the kitchen and had one too many waffles fail. From this course I know the bread rises and structure forms due to factors such as flour type, sugar (or lack there of), and the all important gluten. I also know my waffles failed because they lacked the necessary ingredients to form a proper structure!
As a person with a love for new products, developing a product of my own with my group was a dream come true! Our group chose to create a pancake that was free of most ingredients that cause allergic reactions and that many kids are intolerant of. Chia Cakes are meant to help make the morning easier and food fun and delicious!
Disclaimer:
Many of these projects were group collaborations. All group members have given consent in the featuring of projects on this site, and the use of their names where appropriate.