This work sample is from my Menu Planning (FSA 107) class while attending Monroe Community College. The purpose of this sample was to create a “mock” restaurant menu in the local area that demonstrated a beneficial aspect of menu choices.
This work sample is from my Introduction to Dietetics (NFS 230) class at Buffalo State College. The purpose of this sample was to research and present a PowerPoint regarding the AND position of Dietary Fatty Acids.
While attending Buffalo State College, this work sample is from my Applied Management in Dietetics class (NFS 111). The purpose of this sample was to show my goal of becoming a Registered Dietitian Nutritionist and how to make this goal Specific, Measurable, Attainable, Relevant, and Time-Bound.
While attending Buffalo State College, these work samples are from my Applied Management in Dietetics I class (NFS 111). The purpose of these samples was to create a Business Plan from the ground up. This entailed creating a program with Buffalo State in collaboration with various departments within the college community that would involve creating a community/school garden. The program would include having a greenhouse on site and creating a project where students would volunteer individually and/or with their families and/or friends to create and maintain the greenhouse vegetable/herb garden through the direction of the Home & Careers department. By volunteering, they would be exposed to a variety of healthy produce, get outdoors, be involved with family, friends, school, and community members, as well as learning about cultivating and the many recipes that can be made while at the same time earning the required service hours for graduation. The produce could then be used by the school cafeteria, donated to a local food shelf, and to families in need. Additionally, the school could have a health fair every year to promote good health habits through diet and exercise and increase awareness of the benefits of making healthy food choices.
While attending Buffalo State College, these work samples are from my Applied Food Chemistry class (NFS 200). The purpose of these samples was to deliver a consumer-oriented PowerPoint presentation on a recipe modification on non-nutritive sweeteners.
Non-nutritive Sweeteners Presentation
While attending Buffalo State College, these work samples are from my Applied Food Chemistry class (NFS 200). The purpose of these samples was to create a market survey PowerPoint presentation and a consumer education pamphlet to deliver information on facts about fats altered/modified products.
While attending Buffalo State College, this work sample is from my Applied Food Chemistry class (NFS 200). The purpose of this sample was to create a presentation and discuss food safety regarding foodborne pathogen cases.
While attending Buffalo State College, these work samples are from my Applied Management in Dietetics II (NFS 211) class. The purpose of these samples was to create a business plan from the ground up focusing on a food service facility in a hospital/medical center.
While attending Buffalo State College, these work samples are from my Applied Management in Dietetics III (NFS 311) class. The purpose of these samples was to create an in-depth analysis of menu development and modification for disease states as well as procurement, food production, distribution and service, food safety, and facility design.
Therapeutic Diets/Modified Menu
Recipe Development and Standardization Project
Portion Control/Recipe Cost Configuration
These work samples are from my Life Cycle/Community Nutrition II class (NFS 316) while attending Buffalo State College. The purpose of these samples was to identify and study the nutritional issues and chronic disease prevention in adult life and assess the impact of a public policy position on nutrition and dietetics practice. The other samples created were to create community services available to adults and develop a community nutrition program proposal.
COMMUNITY NUTRITION PROGRAM-BASED INTERVENTION PROPOSAL
This work sample is from an RD Mentorship Program I had the opportunity to be accepted into as a mentee. This mentoring program aims for nutrition students to expand their network, enhance the profession, and provide hands-on experience working one-on-one with an RD. The following sample was to develop Arabic-friendly handouts with a PowerPoint presentation for diabetes education classes.
These work samples are from my Medical Nutrition Therapy I class (NFS 401) while attending Buffalo State College. The purpose of these samples was to demonstrate counseling and education methods to facilitate behavior change, enhance wellness for diverse individuals and groups, and investigate the pros and/or cons of FAD diets and their impact on a person.
This work sample is from a one-day ServSafe Food Protection Manager Course offered off-campus and taken in place of NFS 471. This sample aims to identify critical practices to ensure food safety, food allergies, being a safe food handler, and food safety management systems. (DEP; Optional for DPND)
This work sample is from my Integrative and Functional Nutrition (NFS 330) class at Buffalo State College. The purpose of the sample was to identify a dietary supplement (DS) for major chronic diseases, such as: heart disease, diabetes, cancer, cognitive function and memory, degenerative arthritis and joint pain, anti-aging, physical performance and demonstrate the use for health and wellness management.
This work sample is from my Medical Nutrition Therapy II (NFS 402) class at Buffalo State College. The purpose of the SOAP note sample was to use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
Ischemic Stroke Case Study: SOAP Note
These work samples are from my Medical Nutrition Therapy III (NFS 403) class at Buffalo State College. The purpose of the SOAP note and RD card samples was to use appropriate current information technologies to locate and apply evidence-based guidelines and protocols using EAL and AND Nutrition Care Manual in planning MNT, diagnose nutrition-related problems, determine appropriate nutrition interventions, develop plans to monitor the effectiveness of these interventions by utilizing the SOAP format that includes PES in the “A,” interventions and monitoring and evaluation plan in the “P” and predict the influence of nutritional status on disease outcome and plans for MNT. In addition, the purpose of the gluten-free modified recipe was to demonstrate the knowledge of the role of environment, education, food, nutrition, and lifestyle choices concerning specific risks and diseases. Lastly, developed a scenario for proposal for a nutritional formulary by creating a mock facility then selecting oral supplemental items along with a proposed policy and procedure for medical record ordering and food service delivery.
EAL and AND COPD and SOAP Guideline
Pocket Formulary Card – Abbott Oral Nutrition Supplements
These work samples are from my Principles of Nutrition Education (NFS 405) class at Buffalo State College. The purpose of these samples was to create a community nutrition education project and counseling dialogue with a client as well as a nutrition workshop presentation with ADAPTT from Rochester, NY, to help identify various food resources within the community to help make ends meet, create quick, simple, healthy meals from the food pantry and farmers’ market items, buying within a budget and applying cost-saving tips when shopping for food.
VSL Nutrition Education Presentation
These work samples are from my Introduction to Nutrition Research (NFS 430) class at Buffalo State College. The purpose of these samples was to demonstrate the ability to critique a primary report of a randomized clinical trial and conduct a project using appropriate research methods, ethical procedures, and data analysis.
ABC's About Nutrition 