Classroom Reflections
NUTR 386: Managing Quality in Food and Nutrition Services
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While completing this course, I developed the knowledge and skills necessary to be an effective manager in the dietetics field. I learned the importance of appropriate decision making, as well as strategic planning when operating a management team. Also, I completed a business plan project where I developed a powerful mission statement that reflected my company's principles. The business plan project also included a financial and marketing anyalysis. I learned how to effectively produce an operating and capital budget. The marketing analysis pushed me to think outside the box and brainstorm creative ways in which I could make my company stand apart from other competitors. This class gave me leadership skills to correct any problematic areas within a heath care management team.
NUTR 120: Food Preparation
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During this course, I gained knowledge about principles of food chemistry. Also, I earned how to change unhealthy recipes into healthier ones without taking away the full enjoyment of food. Sensory factors play a vital role in food choice. In this course, I completed a recipe modification project that allowed me to implement hands on scientific food principles learned in the classroom. I experienced the altering interactions between ingredients and the reasons associated with these changes. This course was also combined with a food lab where I became familiar with cooking techniques and worked as part of a team to produce recipes safely and accurately.
NUTR 360: Disseminating Nutrition Information
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This course taught me how to educate different populations in order to achieve desired goals. I created a nutrition brochure on obesity prevention that was designed to target individuals who had no more than a sixth grade reading level. My creative thinking and adaptabilty were the driving forces behind my successful completion of this project. This class also got me involved in writing several different blog posts which pushed me to think critically and professionally. Writing blog posts allowed me to express my opinion and make my voice heard in the nutrition world. Also, I learned about the transtheoretical model and its important role in acknowledging an individuals readiness for change. As a team, I helped produce a PSA video on type II diabetes prevention. It focused on changing unhealthy lifestyle behaviors through an education intervention.
Business Plan Project
(Click the link to view)
NUTR 400: Nutrition Counseling
This class expressed to me the role of motivational interviewing. I had to complete a counseling project where I interviewed and helped a client change some of their unhealthy eating habits. This project showed me the importance of reflective listening as a way of building a suitable environment for the client and also the importance of open ended questions. Another skill that I practiced was paraphrasing, or summarizing, what the client said. Paraphrasing showed the client that I was actively listening and it allowed for concerns to be answered. Finally, I learned that double – sided reflections are very effective at helping the client find their true thoughts and feelings, which helped my client get even closer to making important changes.
At Canonsburg Hospital, I diligently worked towards reaching many desireable goals. Some of the goals that I achieved included: becoming familiar with an abundance of medical terminology, learning typical medications used in a clinical setting and their food and drug interactions, and understanding how to calculate nutritional needs for individuals on TPN and enteral nutrition. My preceptor's teaching strategy was challenging, but it pushed me to utilize my problem solving and critical thinking skills. I can now confidently analyze patient charts and understand the practical and clinical meaning behind abnormal lab values. Also, I can now successfully write accurate assessment notes and PES statements. One of the goals that I am the most proud of achieving, is being able to bring creativity to the workplace in order to engage and attract employees as well as patients. One of the ways I was able to accomplish this goal was by developing and organizing a farmers market at the hospital. This event went so well that the food service director wants to continue this every year.
Field Experience Reflection
NUTR 490W: Nutrition Seminar
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Abstract: (Click the link to view)
NUTR 358: Assessment of Nutritional Status
This course taught me how to successfully use the nutrition care process. I also learned how to corectly take skin fold measurements and calculate personal anthropometric variables. After completeing several projects on analyzing dietary intake, I understand how to intepret data and compare it to reference standards.