Clinical/Patient Care
- Case Studies (Power Point presentations/PDF files open in new tab)
- Nutrition Care Plans/Evidence Analysis Library-based research (PDF files open in new tab)
- Gastrointestinal
- Nutrition Support
- Pediatric Weight Management
- Multiple Disease State (Type 2 Diabetes & GERD)
- Educational materials (PDF files open in new tab)
Management
- Menu Evaluation Project
- Section 1: Evaluation and analysis of a 6-week cycle menu, including nutrient analysis and recommendations
- Section 2: Copy of 1 week of menus, including modified diets
- Child Nutrition: "Calcium Fun" interactive education session with food sampling
- Theme Meal: "Around the World", Presented to residents of the Community Living Center at the VA
- Continuous Quality Improvement Project: Keeping the Salads Cold
- Kitchen Layout & Equipment Project (written report)
- In-services for kitchen staff
- "Pin the Carb on the Plate" lesson for assembling plates based on carbohydrate requirements
- "TEMP" lesson for new facility procedures on keeping salads cold before service (lesson to accompany Continuous Quality Improvement project)
- Health Promotion & Education Project
- Group project focused on weight management and wellness strategies in a Mississippi workplace
- Project components include:
- Background information & literature review specific to the target population
- Community needs assessment
- Program planning and marketing materials
- 5 distinct lesson plans including assessment of participants' learning
- Budgeting and funding proposals
- Description of program implementation
- Program evaluation, discussion of results, conclusions, and recommendations
- Community Leadership Project
- Designed and presented an interactive educational session on the sugar content of common foods to 8th grade girls
- "How sweet it is!" handout
- Education session with Commodity Supplemental Food Program (CSFP) recipients (Spring 2015)
- Tuna Noodle Casserole - Recipe based on items provided in CSFP boxes
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| Education session with CSFP recipients in Mississippi |
- Health Fair at Jackson State University (Fall 2014)
- Informed students and staff of appropriate portion sizes and weight maintenance strategies
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| On right, with fellow intern at JSU Health Fair |
Coursework
- Journal Club: Presentation and Participation
- Critically reviewed and applied information from scholarly articles during meetings with peers, 2014-2015
- Masters Thesis (view abstract here, PDF)
- Master's Thesis Defense for Master of Science in Food Science, Nutrition and Health Promotion (Nutrition)
- Thesis Title: Examining the influence of nutritional behaviors, knowledge and attitudes on body mass index of adults in north Mississippi (October 2013)
- Research outcome: Describe factors that influence body mass index of residents in north Mississippi including health behaviors, level of knowledge, and attitudes or perceptions about factors that affect body weight. Knowledge and attitude/perception-based data were associated with higher BMIs more than dietary behaviors.
- Masters level nutrition and life science courses
- Recent Developments in Applied Nutrition, Current Topics in Food Service Management, Seminar in Food and Nutrition, Nutritional Biochemistry of Foods, Nutrition & Food Science Research Techniques, Community Nutrition, Sports Nutrition
- Core courses for Certified Health Education Specialist (CHES)
- Theory and Practice of Health Education, Health Promotion Techniques, Behavioral Epidemiology, Design and Administration of Health Promotion Programs, Public Program Evaluation
- Undergraduate coursework, emphasis in human nutrition and life sciences
- Human Nutrition and Food, Macronutrients and Energy Balance, Micronutrient Nutrition, Medical Nutrition Therapy I & II, Nutrition through the Lifecycle, Clinical Nutrition Intervention, Public Health Dietetics, Chemistry I & II, Biology, Biochemistry, Human Anatomy I & II, Microbiology
