Master of Science in Nutrition & Dietetics
Nutrition Education Focus
Nutrition Education Focus
Courses
Summer 2017
Fall 2017
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Spring 2018
Summer & Fall 2018
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Systematic Review and Formal Presentation
FCS 5152 is the readings in nutrition course, our capstone course in our curriculum. The major components of the course include writing a systematic review based on a topic of interest. Additionally, we were to create and present a 45-minute presentation introducing our systematic review paper. My topic: Assessing the effectiveness of diabetes intervention methods on type 2 diabetes patient outcomes.
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Medical Nutrition Therapy: ADIME Note
Medical Nutrition Therapy (FCS 5150/5154) was a 2-semester course. During the course we learned about various disease states and the proper nutrition therapy. Applying what we learned in the classroom, we met with and assessed real inpatients at OSF Heart of Mary (previously Presence Covenant) on a weekly basis. During the assessment we collected appetite, any weight changes, gastrointestinal function symptoms, etc. Upon completing the assessment, we wrote a thorough ADIME note on the patient and turned them in for a grade. As part of the note, we conducted a nutrient analysis on their 24-hour dietary recall as well as making them a sample dietary plan based on our nutrition recommendations.
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Family Meals
Our major project in FCS 5153, was to develop a nutrition education lesson that emphasizes the importance of family meals. The class was broken up into groups of four and were assigned different types of family dynamics. My group was assigned a single mom who has obese children. Our program included meal planning, budgeting, and cooking together and illustrated how these components promote family meal time which is linked to decrease the chances of childhood obesity. Our poster presentation is attached!
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Research Proposal
Research Methods (FCS 5900) is a class where we learn about various methods and practices in research. Our major assignment in the class was to pick a topic of interest related to our field of study and conduct an extensive literature review and then use that information to create a future study. We needed to included 30-50 peer-reviewed, relevant sources and follow a standard research proposal format. My chosen topic was Barriers to Type 2 Diabetes Management in the United States. We also presented our topics and proposals to our peers.
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Scholarly Review Article Presentation
FCS 5153, Nutrition through the Lifecycle, is a class that is designed around facilitated discussion and evidenced-based practice. As one of the larger independent assignments, we were assigned a topic through the lifecycle and we needed to conduct scholarly research on it. We needed to assimilate 5-7 current and peer-reviewed research articles about the topic and create an annotated bibliography and select 1 of those articles for the class to read. We then created and delivered a 20 minute presentation including research, nutrition education and an interactive activity for our classmates. I received a perfect score on this assignment and outstanding feedback from my professor and classmates on overall content and delivery. My professor said I was a natural and confident speaker.
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Class Review Game
FCS 5153, Nutrition through the Lifecycle, is a class designed to facilitate discussion and learning. As one of the major assignments, we pair off and create an educational review game for our peers. We are all assigned a chapter from the textbook or a position paper from the Academy of Nutrition and Dietetics. My partner and I were assigned older adult nutrition for our review game. We chose to do a spin on Candy Land for our review game, but make it Veggie Land instead.
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Marketing Nutrition Project
In Principles of Nutrition Education (FCS 5155), we were assigned to create a nutrition education tool or resource and develop a prototype. We were also instructed to create a media kit including a press release and pitch letter and three other components that were necessary to adequately market the item. Our marketing item was a reusable grocery bag with a shopping list printed right on the bag that highlighted food staples. In addition, we based on the bag on the "shop the perimeter" idea in hopes to educate users to shop the perimeter of the grocery store which encourages individuals to shop fresh rather than processed, like found in the center isles. In our media kit, we chose to have pens and note pads made with our logo on it because you can't go grocery shopping with paper and a pen! In addition, we decided to included a newsletter, that once a bag was purchased, the consumer was automatically signed up for monthly newsletters that would provide tips and tricks to make grocery shopping easy and enjoyable!
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Nutrition Education Program
In Principles of Nutrition Education (FCS 5155) we created and implemented a nutrition education program for a target population of our choice. My partner and I decided to create a program about healthy and appropriate pre- and post-workout snacks called, What's Fueling You? We set up an informational booth at the Student Recreation Center to educate our fellow EIU panthers on healthy workout snacks. We provided informational pamphlets, grocery shopping cheat sheet and an easy dorm-room shopping guide, in addition, to demonstrating how to make Pumpkin Latte energy balls. Students were able to stop by to gain some useful knowledge and try yummy samples!
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