Education
Bachelor of Science in Dietetics
Bachelor of Science: Nutritional Sciences - Dietetics Option
September 2017 - May 2019
Curriculum
Advance Nutrition I
Advance Nutrition II
Elementary Organic Chemistry
Experimental Foods
Integrative Physiology
Introduction to Biochemistry
Nutrition Counseling
Nutrition Communication
Nutrition and Disease
Professional Issues in Dietetics
Life Span Community Nutrition
Related Coursework
Experimental Lab Research Project
In the Experimental Foods course, with my lab partner John, we conducted our own food experiment from start to finish. We tested the effect of fruit/vegetable juice as on the color profile of lollipop candy. Our control was a lollipop made with red food dye. Our three variables were lollipops made with black cherry juice (V1), beet juice (V2), and raspberry juice (V3) in place of the food dye. Through the experiment we were able to analyze objective and subjective data to create statistical evidence as to whether or not these fruit or vegetable juices were desirable alternatives to food dye in lollipop candy.
Above is the PowerPoint presentation of our findings. Click the arrow to advance to the next slide.
Food Product Ingredients Comparison
In this project, I compared the Ingredients and Nutrition Fact Labels of Gatorade and G2. The purpose of this project was to research ingredients we were unfamiliar with and see any of the potential benefits or harmful effects the ingredients have. I focused on Gatorade and G2 because of the popularity of these drinks for athletes. Through this project I was able to demonstrate my research skills to form an educated recommendation of the product to a potential client; whether that be an athlete, healthy individual, or diabetic.
New Brunswick Community Assessment
As a group, we conducted a full assessment of the older male population in New Brunswick, NJ and their physical activity levels. We were assigned an area of the town and had to assess the places where this population could achieve their physical activity requirements - i.e. gyms, parks, community centers, etc. We identified areas or strengths and weaknesses within the community; including access to these facilities, the state of these facilities, and any community programs aimed for this population. Our complete assessment can be found to the right.
Grant Proposal
After assessing the community, we were required to write a Grant Proposal for a health and nutrition program in New Brunswick. My group determined that one of the more overlooked communities were the elderly. The organization we created was the "Healthy Eating and Living Education Representatives (H.E.A.L.E.R.'s), and it aimed to promote health and fitness in the senior community of New Brunswick. What sets H.E.A.L.E.R.'s apart from other programs is that is would provide transportation to the nutrition and fitness focused classes for senior citizens - which one of the main problems for this population
Current Food Trends
As a group, we explored the topic of Electrolytes and their trend in today’s food industry. We created a PowerPoint presentation on the trend that included some background information, potential benefits, potential risks, and the regulations on electrolyte drinks.
We also created a handout that included some quick facts and some ideas of where to find electrolytes in foods. In the beginning of the presentation, my group had a pop quiz where we asked the class ‘What are the most popular electrolytes in your body?’; As a prize for correct answers we handed out individually wrapped dill pickles; which are great after a workout as they are high in sodium and low in calories and sugar!
Above is the PowerPoint presentation of our findings. Click the arrow to advance to the next slide.
GrowBrunswick: A NonProfit Organization
In my youth agencies course, I was able to create my own nonprofit, the end product being GrowBrunswick (GB). GB aims to end food insecurity while allowing children to learn hands on skills in the garden, community store, and in groups. I presented in front of a group of current board members and founders of non-profits in New Jersey. I was given a lot of positive feedback on my hard work and idea; which encouraged me to highly consider following through with this project in the future. Below is the PowerPoint Presentation I used for my final presentation.
Associate of Science: Dietetic Transfer
September 2013 - May 2017
Curriculum
Food and Cooking Fundamentals
Basic Nutrition
Food Service Sanitation
Food Systems Management in Dietetics
Food Purchasing and Cost Control
Nutrition Throughout the Lifespan
Quantity Food Production and Menu Design
Coursework & Achievements
Intro to Foods: Cooking Fundamentals
Throughout this course I learned the proper cooking terms and techniques and was able to develop a great understanding for cooking as a profession. My lover for cooking grew during this course as I was able to experience new flavors and techniques in the professional kitchen. In the field of dietetics we often think of just the nutrients of foods, and not the functional purpose of many foods and ingredients such as fat, dairy, gluten, and acids and the affect these ingredients have on the foods and recipes we enjoy.
Above is my final dish from our "Chopped Inspired Competition", where we were given a protein, starch, fruit, and vegetable. My "basket" ingredients were: orange, chicken, tomato, and rice. With these ingredients I made a Greek Inspired Grilled Chicken with Roasted Tomatoes and Orange Zest Rice.
Each week had a different focus (meat, vegetables, starches, etc.) where we learned and fine tuned our skills for this food category. During our seafood portion of the course I was able to cook Scallop and Shrimp Sambuca!
5 Day Cycle Menu
I created a 5 Day Cycle Menu to be utilized in a healthcare facility. The menu was created for breakfast, lunch, and dinner. When considering items for the menu I had to be mindful of hot/cold entrees, different cooking methods, sources of protein, as well as flavors that worked well together. See my menu to the left.
The Highest Academic Achievement Award
The Highest Academic Achievement award is given to students who have proven their academic achievements by obtaining the highest GPA of their major’s graduating class. The Dietetic course work is very rigorous and not to be taken lightly. My hard work, dedication, and organizational skills earned me this award - all while working full time! I am very proud of this award and enjoyed ending my educational career at Middlesex County College on a high note.
