PROJECTS

Samples of My Work

PROFESSIONAL RESEARCH PRESENTATION

"Current Research on the Dietary Modulation of Gut Microbiota & Its Influence on Chronic Disease"

Gastrointestinal health and how it is influenced by what we eat has been of growing public interest. For this project, I conducted a thorough literature review on the role of dietary components on the gut microbiome. To share what I had learned, I compiled the most recent findings into a comprehensive, professional research paper, and gave a 45-minute presentation to a conference of registered dietitians and other health professionals, who received Continuing Professional Education Units for attending.

HEALTHY KIDS COOKING CLASS

Cancer Support Community of Greater Philadelphia

I developed a lesson plan for a nutrition and cooking class that focused on healthy eating patterns, limiting sugar intake, and included a hands-on cooking demonstration of a healthy snack. The lesson specifically addressed MyPlate guidelines, included an arts & crafts activity called “create your plate” in which the kids cut and paste foods from each food group onto a paper plate. The lesson also included an interactive activity that addressed sugar content in popular beverages and snacks. The cooking part of the class involved the making of an apple-cranberry tea and a no-bake “apple pie” snack. The children were encouraged to participate in all aspects of the demo, with assistance from myself, their parents, and other staff.

NATIONAL NUTRITION MONTH

Healthy Whole Grains From Around the World

March is National Nutrition Month, and help promote awareness, I created an informative display table highlighting the nutritive value of popular whole grains from around the world, by. This was presented in the cafeteria at Cooper University Hospital, and my target audience included healthcare professionals, hospital staff, and visitors. The goal of my project was to promote consumption of whole grains as part of a healthy diet, and increase familiarity of nutrient-dense grains that can be alternatives to more commonly known or refined grains. My objectives included providing nutritional facts on a selection of locally available grains, educating about the nutritional differences between whole and refined grains, and demonstrating how whole grains fit into a healthy dietary pattern.