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Outstanding Projects and Assignments

I had opportunities to create and learn from various projects and assignments during my undergraduate years. Here, I am showcasing my greatest and most interesting work. Click on each document's icon to view it. 

Diet Analysis Project

This project includes a 3-day in depth diet and nutrient analysis of a client, complete with family history and the nutrition care process.

Biotin Presentation

I created an informative presentation on the micronutrient biotin and its focus in scientific research and presented it to my micronutrients class.

Research Paper

This paper is a component to the biotin presentation and is an more extensive essay form covering information on the micronutrient.

Literature Review

This project is an extensive literature review on the prevalence of orthorexia nervosa among those in the dietetic field.

Community Assessment

This project is a community needs assessment that I performed in my community nutrition course and deals with orthorexia in the dietetic field.

Cycle Menus

With a classmate, I developed four-week cycle menus for an elementary school that meet requirements for the National School Lunch Program.

Artificial Sweeteners

A classmate and I constructed and presented a powerpoint to our senior seminar dietetics course digressing non-nutritive sweeteners .

Menu Development

I developed menus as one part to a project that focused on meeting requirements for calcium and sodium consumption.

Orthorexia Questionnaire

I developed, administered, and analyzed a questionnaire for use in a community needs assessment, using ORTO-15 questions and questions of my own. 

Orthorexia Awareness

To promote orthorexia nervosa awareness in the dietetic field, I constructed informational materials and made them available to DPD students.

Production Schedule

In my quantity foods course, I developed a production schedule that planned the production of an entire menu item.

Recipe Costing

I determined the cost of an entire menu item by visiting a vendor and figuring the cost per ingredient, cost per serving, and total cost.

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