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Presentation: ESRD Peritonitis Case Study

​Through my Clinical Case Studies class, I researched and discussed the case of a patient with multiple diseases. The presentation focused on the hospital diagnosis of ESRD and Peritonitis. Topics covered included medical problems, lab data, medications, dietary history (calculations of needs, and diet recall), PES statements, nutrition intervention, monitoring, and evaluation, clinical, functional, and behavioral charts, ADIME note, educational plan, flowchart, MNT rationale, and brochures. In addition, on different assignments, I researched and discussed other group presentations regarding different case studies.

Presentation: Zinc

​Through my Nutrition Assessment class, I researched and discussed mineral zinc. Topics covered included structure, animal food sources, plant food sources, storage, bioavailability, enhancers, nutrient testing, inhibitors, functions, the role of zinc in gene expression, and therapeutic use.

​Presentation: Nutrition Counseling Lab 9

​Through my Nutrition Counseling class, I discussed and presented an overview of my client. The presentation included the client's age, medical status, general nutrition status and intake, BMI and related anthropometrics, and major disease risk factors/behaviors. In addition, I identified the client’s stage of change, behavior change strategies used, SMART goals, two video clips from the client's session, and client’s educational material. Furthermore, I shared a personal statement as to how I felt the counseling session went and how I performed as a nutrition counselor.

Presentation: Neurologic Disorders Stroke Case Study

Through my MNT II class, I researched and generated a stroke case study presentation. Topics included stroke education (stroke definition, symptoms, pathophysiology, types of strokes, ischemic stroke, hemorrhagic stroke, transient ischemic attack, stroke diagnosis, evaluation, treatment stages, medication, and prognosis of stroke), specific stroke case study (client history, anthropometrics, calculations, physical exam, and patient's prognosis), and my perspective as an RD2B (PES statements, nutrition implications, goals, and monitoring and evaluations.)
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Project: The Influence of Microbiota on Health and The Role of Diet

​As part of my Nutrition Research and Professional Writing class, I authored a paper titled: The Influence of Microbiota on Health and The Role of Diet. The paper introduced the topic and discussed microbiome vs. microbiota, intestinal barrier and role of microbiota, microbiota- derived inflammation (metabolites), modifying the microbiota, the Mediterranean diet, plant-based diet, fiber, prebiotics, probiotics, conclusions, and applications.

Presenation: Calcium Major Mineral

​Through my Nutritional Biochemistry class, I researched and conducted a group presentation on calcium. Topics covered included an overview of calcium, its structure, food sources, recommended dietary allowance, supplements, digestion, absorption, transport, blood calcium regulation, factors influencing absorption, interactions with other nutrients, important functions, excretion, deficiency, toxicity, and assessment of nutriture.

​Project: ​Summary of Enzymatic Digestion & Absorption

As part of my Medical Nutrition Therapy I class, I created an animated infographic showing a summary of enzymatic digestion and absorption for all the macronutrients (carbohydrates, lipids, and protein) within the gastrointestinal tract.

Project: Cranberry Orange Muffin Recipe Development

​As part of my Experimental Foods Laboratory class, over a two-week period, I developed a cranberry orange muffin recipe and wrote a paper about the development process. The paper included the role and scientific principles of the original and the modified recipe ingredients, the concept of nutrient density, the methodology, results based on evaluators, conclusions, and applications.

Presentation: Probiotics & Prebiotics

Through my Community Health and Nutrition Programs class, I participated in community program planning, intervention, and evaluation through the creation of a "booth" to educate consumers about an aspect of nutrition. My chosen topic was probiotics and prebiotics. Aspects covered included terminology, probiotics, prebiotics sources, history of probiotics, health benefits of probiotics and prebiotics to the general population, specific benefits to the elderly population, games, brochures, and recipes.

Project: Legislative Letter

​As part of my Community Health and Education class, I wrote a letter to the United States Representative in House district # 11 (Bill Foster) in opposition to H.R. 2, the Agriculture and Nutrition Act of 2018. The letter delineated the reasons behind the opposition and listed the negative impact of the bill. Furthermore, the letter asked for toning down the time limits on SNAP benefits, assessing the drastic effects of work requirements on food insecurity, and opposing SNAP fund reductions.

Presentation & Project: Baba Ghanouj

As part of my Food Science class, I worked on a project where I developed a new food product called Baba Ghanouj (an eggplant dip) and generated a presentation to pitch the product. The presentation included the product name and description, target market, ingredient functionality, food science concepts, package description and design, nutrition acts, appropriate nutrient claims, and convenience.

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Presentation & Project: Nature's Kitchen Bistro​

​Through my work in Food Service Operations and Food and Nutrition Services Management classes, I developed a project (opening a new restaurant Nature's Kitchen Bistro) and delivered a presentation on the topic. The project included tasks related to the theme, atmosphere, unique attributes, employees' attire, order placement, customer service, and quality.  Additional tasks included planning, creating menus, marketing, researching competitors, monthly operating expenses, monthly income statement, organizational charts, staff descriptions, and staff scheduling.

Presentation & Project: Fibromyalgia: Easing Pain by Reducing Stress

As part of my Health Education Planning class, I developed and presented a health education program regarding fibromyalgia. The chosen population was 18-65 years old in the Elgin, IL community. The program included pre-planning, assessing needs, setting the goal and objectives, developing the intervention, preparation for implementation, educational handouts, survey development, and evaluating results.

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