VOLUNTEER POSITIONS:
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EXPERIENCE BASED LEARNING CURRICULUM:
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MY E-PORTFOLIO
Below are linked an array of projects and presentations I have worked on throughout my time as a dietetic student.
As a chair member of the Nutrition Newsletter Committee within the Rutgers Nutrition Club, I create and publish newsletters each month that are made available to Rutgers School of Environmental and Biological Sciences Students.
I completed this presentation in a course called Experimental Foods, where I explored the functional properties of foods and thus, their influence of nutritional value. In this particular presentation, I examine peanut butter and a reduced fat sample as an alternative to risk populations who are unable to consume high levels of fat.
I prepared a sample grant proposal for a free lunch program at a local elementary school located in New Brunswick, NJ.
I analyzed the impacts of sugar alternatives on overall acceptability and desire of baked goods. In this project, I particularly focused on the diabetic population and their relationship with sugar contents.
I created a sample HACCP Plan in a Food Safety & Sanitation class where I focused on hazards within food service and preventative methods.
I was featured in the Rutgers Nutritional Sciences Infographic, as selected by the Dean of Students at Rutgers New Brunswick.
As a part of a Food Service Lab I created a Theme Meal where I designed a meal for forty people. During this project I learned about menu presentation, effeective recipe creation, recipe expansion, material costing, forecasting, grocery shopping, and more.
In this project I created a cycle menu which followed a culutral theme. Here I learned how to properly create recipe substitutions for people who have dietary restrictions. I also learned how to prepare a menu for various day in order to ensure variety and appeal to a consumer.
During this semester-long project, I created an eating disorder prevention program proposal for use at Rutgers University New Brunswick campus.
This presentation shares the modern influnece of social media on today's food service industry.
I created this video as my final project for my two-week study abroad program. During this time I learned about the Mediterranean diet and lifestyle.
Here is an infographic I created about fueling in the off season, catered to student athletes.