Academics
Education
B.S. Journalism/Advertising
University of Colorado Boulder Graduated December 2002 GPA: 3.95 |
B.S. Human Nutrition and Dietetics
Metropolitan State University of Denver Graduating May 2015 GPA: 4.0 |
Academic work
Medical Nutrition Therapy case study - This case study examines an elderly male patient suffering from malnutrition and depression. I assess his past medical history, medications, social history, anthropometric data, lab results, and 24-hour dietary recall. I calculate energy, protein, and fluid needs, as well as ideal body weight, percent ideal and usual body weight, and BMI. I also plan a one-day menu to meet his energy requirements, achieve weight gain, and relieve constipation.
Simmer Up! Tikka Masala Sauce Food Product Development project - In my Food Science class, I developed an affordable, dairy-free simmer sauce designed for vegetarian cooking. The project included recipe development, product testing, creating a branding/marketing strategy, and determining the best packaging and labeling for the product. View the presentation or the written report.
Research paper: The physiological role of iron and the relationship of excess iron to chronic disease - I discuss the both the normal physiological role of iron intake in maintaining health as well as discuss the correlations of high iron levels in the blood to the development of heart disease and diabetes. I address how iron is absorbed and transported from dietary sources as well as the differences between heme and non-heme iron sources in the diet.
Health Literacy presentation - In my Nutrition Education and Counseling class, we were assigned to present on a relevant topic that would enhance our counseling skills. After attending a local conference, I learned the importance of creating educational materials using the appropriate reading and comprehension level for your audience. Through my research, I discovered that materials should be written at the 8th grade reading level or below. Most materials do not meet this recommendation. The presentation also covers nutrition-specific concerns related to health literacy, as well as clues of low health literacy and both oral and written best practices for health literacy.
Pharmacists and Dietitians: A key partnership in medical nutrition therapy - An investigation in the relationship between pharmacists and dietitians and how they collaborate in health care. I interviewed a current RD and PharmD to get a first-hand perspective on the partnership. The presentation and accompanying handout were designed for an audience of dietetic students.
Simmer Up! Tikka Masala Sauce Food Product Development project - In my Food Science class, I developed an affordable, dairy-free simmer sauce designed for vegetarian cooking. The project included recipe development, product testing, creating a branding/marketing strategy, and determining the best packaging and labeling for the product. View the presentation or the written report.
Research paper: The physiological role of iron and the relationship of excess iron to chronic disease - I discuss the both the normal physiological role of iron intake in maintaining health as well as discuss the correlations of high iron levels in the blood to the development of heart disease and diabetes. I address how iron is absorbed and transported from dietary sources as well as the differences between heme and non-heme iron sources in the diet.
Health Literacy presentation - In my Nutrition Education and Counseling class, we were assigned to present on a relevant topic that would enhance our counseling skills. After attending a local conference, I learned the importance of creating educational materials using the appropriate reading and comprehension level for your audience. Through my research, I discovered that materials should be written at the 8th grade reading level or below. Most materials do not meet this recommendation. The presentation also covers nutrition-specific concerns related to health literacy, as well as clues of low health literacy and both oral and written best practices for health literacy.
Pharmacists and Dietitians: A key partnership in medical nutrition therapy - An investigation in the relationship between pharmacists and dietitians and how they collaborate in health care. I interviewed a current RD and PharmD to get a first-hand perspective on the partnership. The presentation and accompanying handout were designed for an audience of dietetic students.