Bachelor of Science in Food Science & Human Nutrition
Concentration in Dietetics
Minor in Spanish
Concentration in Dietetics
Minor in Spanish
Student Nutrition Fair
In Communication in Nutrition (FSHN 329), we were given the opportunity to educate our peers at the University of Illinois on various nutrition topics. Our group was assigned hydration. We decided to theme our booth with "Don't Wait, Hydrate!" We had highlighted the importance of water, benefits it has over sugar-sweetened beverages, and also demonstrated the amount of sugar in said beverages. My group also prepared fruit infused water for students to illustrate that water doesn't have to be boring. We educated students on the increased nutritional benefit of fruit infused water as the nutrients from the fruit leach out into the water!
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My group and I at the Ikenberry Commons for the Student Nutrition Fair
Evidence-Based Practice
Nutritional Aspects of Disease (FSHN 420) we were assigned groups to make educational videos presenting nutrition recommendations for a certain disease using evidence-based practice. My group and I did thorough research finding articles and sound evidence to present the topic to the class. These videos were then used in class as supplemental resources to teach our classmates about various diseases and nutrition therapy. My group researched renal disease and a low-protein diet. Our evidence-based practice indicated that a low-protein diet can in fact be beneficial when slowing progression of renal disease.
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Bevier Café Test Recipe
Quantity Foods Production and Service (FSHN 340) is a class unique to the University of Illinois where students operate the Bevier Café. We learned proper food handling procedures and guidelines. Throughout the semester in FSHN 340 we were exposed to procurement, management, production and service of food. In addition, we were taught maintenance and sanitation of industrial equipment. In this class, our major project was creating and producing a test recipe to be served as a daily special in the café to feed 20-30 individuals. We needed to complete a purchase requisition, two different tests of the recipe, costing spread sheets and ensure efficient execution on the "live" production day.
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Final Recipe for Production |
Final Costing for Production |
Holy Cross School Nutrition Event
Communication in Nutrition (FSHN 329), was a course in our program where we were able to gain real-world, practical experience teaching nutrition education lessons to a wide range of age groups. My group and I developed a healthy snacking lesson for 1st and 2nd graders at Holy Cross School in Champaign, IL. We highlighted the five food groups, a "which is a healthier snack?" trivia game, Simon Says: Healthy Snacking, and a fun and easy trail mix.
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Educating on healthy snacking made simple. S. Henry.
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Here is the handout we sent home with the class!
Healthy Snacking Handout |
Below is the PowerPoint presentation we put together for the kids!
Healthy Snacking for Kids! |