Nutrition and Other Related Projects for Russell Sage College

For my Food Service System Management project, I was part of a group that had to assess a high school Food Service System. Below included an assessment presentation about the school. This was done in 2019.

In February 2020, I created a 3-day diet plan for malnourished women ages 65-75 that needed to gain and maintain a healthy weight. This menu includes nutrition dense food, calcium and vitamin D. 

I developed this business plan for my Quantity Food Production class in 2021.

I planned this lesson for my Community Nutrition class in Spring 2021 semester. It was created to teach girls the importance of nutrition in eggs.

I wrote this public police paper based on the issues that affects nutrition and about the Medical Nutrition Therapy Act. This was for my Current Issue class in fall of 2021.

I wrote this paper base on therapy of or counseling people with Anorexia Nervosa Disorder for my PSY-304 Counseling: Theory and Practice class. 

This is an analytical essay assessing my diet's macronutrient  (carbohydrate, protein and fat) and micronutrient of vitamins and minerals. This essay was done for my Intro to Nutrition class in November 2019.

In Medical Nutrition Therapy I have learned to make assessments on patients via their medical history, finding out how their illness affects their nutritional intake and improve their health via monitoring and evaluation base on their nutrition related diagnosis and labs. In addition, over the past two semesters this practice has sharpen me expanding my knowledge to give medical nutrition therapy.

Please see below is one of the case study I have worked on.

I did this Literature Review for my Research for the Profession class in Fall of 2020 

This lab was done for my Intro to food science class evaluating both raw and hard-boiled fresh and deteriorated eggs and the effects of cooking time.