04 PROJECTS
DIETETIC INTERNSHIP
Click to expand images and descriptions.
Developed and implemented a cooking demonstration for the Allstate Corporate office employees. I demonstrated preparation of a seasonal no bake gingerbread energy bite as a healthy alternative to traditional winter desserts while discussing the ingredients' nutritional benefits.
Prepared a seasonal fruit bar with healthy dips and toppings compliant to International WELL Building Institute's nutrition criteria for the McKesson Corporation's fall employee health fair. I coordinated donated produce from Sodexo vendors, researched and procured compliant dips and toppings, and provided nutrition education to employees during service.
During my wellness rotation at McKesson Corporation, I helped create Sodexo' first technology-based nutrition incentive program. I coordinated programming between App Card and Vitality health insurance to encourage corporate employees to purchase healthier food and beverage options.
I conducted evidence-based research on lactose-intolerance specifically in gastrointestinal-stressed populations. My research is compiled in both a written report and formal presentation. I presented the research to the UTSW team of dietitians providing 1 CPEU credit.
As part of my wellness concentration, I developed and implemented the Mindful Moments program at the Toyota North American Headquarters. Each month featured a new wellness theme with weekly topics of nutrition education, tastings, and activities. This image features November's theme on healthy substitutions for the holidays. The link provides an example of February's educational material.
Under my food service management rotation, I coordinated and executed a fall cafeteria event. "Pumpkins & Platefuls" featured seasonal squash recipes at each food station while maintaining WELL-certified nutrition criteria.
I created the weekly newsletters for National Nutrition Month at UTSW Medical Center. This also involved coordinating content development for the dietitian team. Featured here is my article on gut health and recipe for a quick, healthy breakfast.
UTSW Medical Center's retail cafeteria provided weekly specials during National Nutrition Month. I volunteered to develop the nutrition education signage for both the Smoothie Bar and Chef's Table featuring Buddha Bowls.
I partnered with a local food pantry and Taste Buds Kitchen to run a Thanksgiving Food Drive. This required coordinating logistics for planning, marketing and collecting goods.
ADDITIONAL PROJECTS
Urban Foodies is a field trip style cooking camp with Taste Buds Kitchen. As the coordinator for this camp, I implemented the Southlake location's first Urban Foodies camps during the summer of 2016. This role entailed coordinating lessons with local food establishments and chefs, creating learning materials for the campers, planning the weekly menus and daily themes, and completing logistics in travel, finances, and communication. [Taste Buds Kitchen 2016]
This simple brochure on breakfast was created with a 5th grade reading level for a target population of parents with school-aged children. Proper nutrition begins with our kids. It is important to feed them well from the start! [Nutrition Therapy & Education Methods Spring 2016]
This portfolio is a quick resource for important nutrients, good sources of nutrients, and essential nutrition for all phases of life. It serves as a great foundation for information for various dietetic roles. [Nutrition Through the Life Cycle Spring 2015]
This group presentation reviewed the MyPlate to a classroom of first graders. Following the PowerPoint presentation, we played a hands-on learning game with real MyPlates and food pictures. The children were assessed with a combined verbal and written quiz. [Nutrition Therapy & Educational Methods Spring 2016]
The Southlake community's Heart Healthy Event requested a booth by Taste Buds Kitchen. The owner & I created two heart healthy variations of granola for our granola and yogurt bar. The booth included take-home recipes with nutritional information on the heart healthy ingredients used including chia and flax seeds, oats, dark chocolate, and walnuts. This role allowed me to connect nutrition education and application for the community. [Taste Buds Kitchen February 2016]
This client was given instructions by her doctor to follow the Candida Diet. She came to me with a knowledge deficit in basic cooking and meal preparation. I created recipes, weekly menus, and culinary instruction to accommodate her special diet and vegetarian preferences. Pictured here are vegetarian gluten-free, yeast-free pizzas and a Socca pizza. I enjoyed the creative yet challenging opportunity of this strict diet. [Taste Buds Kitchen 2016]
