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About Me

Hello, my name is Abigail Graham, and I am proud to have been born and raised in Alabama. As the daughter of a football coach, I moved frequently and grew up immersed in athletics. This lifelong exposure to sports and an active lifestyle fostered my interest in nutrition. During my senior year of high school, I faced personal challenges with compulsive exercise and anorexia, which extended into my early college years. However, working with an online dietitian was a transformative experience that helped me overcome these struggles.

Initially, I pursued a degree in sports management but ultimately decided to follow my passion for health and wellness by switching my major to nutrition and dietetics. Currently, I am a senior at Jacksonville State University, where I have gained valuable experience in clinical, community, and sports nutrition. I am grateful to have found a way to combine my love for health, nutrition, and fitness into a meaningful career path. My goal is to further my education by completing a combined dietetic internship and master's program to become a registered dietitian

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Resume

By clicking the button below, you can visit my resume!

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Here is a showcase of my work and certificates.

Throughout my academic journey in Nutrition and Dietetics, I have engaged in diverse assignments and projects that have allowed me to apply my knowledge and skills in practical settings. This section highlights key pieces of work that reflect my competencies in meal planning, understanding food-drug interactions, learning assessment styles, and pediatric nutrition. Each example showcases my ability to critically think, analyze, and develop personalized nutrition care plans tailored to specific needs. In addition to these experiences, I have earned certifications that validate my expertise and commitment to the field of dietetics, further enhancing my qualifications as a future registered dietitian.

Meal Planning Assignment

In this assignment, I developed a comprehensive meal plan that meets the nutritional needs of a patient with chronic kidney disease. I carefully considered macronutrient distribution, caloric needs, and dietary restrictions, such as minimizing potassium and phosphorus, while ensuring the patient receives adequate nutrients. This project allowed me to apply theoretical knowledge in a real-world scenario, where balancing health conditions with proper nutrition is crucial.

Food-Drug Interaction Analysis

For this project, I analyzed the interaction between dairy products, such as milk, and antibiotics. Specifically, I examined how calcium in dairy can bind to certain antibiotics, such as tetracycline, reducing their absorption and effectiveness. This highlighted the importance of timing when consuming dairy products in relation to medication administration, ensuring patients receive the full therapeutic benefits of their prescribed antibiotics. Understanding these interactions is vital for making safe and informed dietary recommendations for individuals on specific medications.

Pediatric Case Study

This pediatric case study highlights my ability to assess and create a comprehensive nutrition intervention plan for a young client facing excessive caloric intake and poor nutritional habits. The case involved Jamey, a child whose dietary intake significantly exceeded her energy needs. Through an in-depth nutrition assessment, I gathered data on her food intake, lifestyle, and biochemical markers to develop an appropriate care plan.

Learning Assessment and Leadership Styles

As part of my coursework, I explored different learning assessment styles, including formative and summative assessments. These methods were used to evaluate patient education, understanding of nutritional concepts, and compliance with dietary recommendations. Through this experience, I learned how to adapt assessments to better suit patient needs, ensuring more effective communication and education in clinical settings.

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Nutrition Focused Physical Webinar: Part 1: Subcutaneous Fat and Muscle Loss:

Nutrition Focused Physical Webinar: Part 2: Micronutrients, Fluid Accumulation and Functional Status:

Evidence Analysis Center Orientation Tutorials and Tutorial Quiz:

Nutrition Care Process Tutorial and Tutorial Quiz:

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Code of Ethics: Do It Right

Commission on Dietetic Registration:

CPR Certification:

FERPA training certification:

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More Professional Experiences

Through my volunteer work and shadowing experiences with the dietitians at Clemson University’s football team and Barfield Health Center, I gained valuable insight into the diverse career paths available in dietetics. At Clemson, I witnessed firsthand how dietitians meet the nutritional needs of athletes, from managing fueling stations to crafting individualized protein shakes and supplementation plans. At Barfield Health Center, I had the opportunity to experience the essential role dietitians play in long-term healthcare, which included tasks such as documenting nutritional assessments, managing enteral feeding inventories, and overseeing food service operations.

Additionally, as an intern for Shannon Cook, an online travel dietitian, I’ve broadened my skills by auditing websites, creating Amazon lists tailored to clients’ needs, assisting in the development of a menstrual course, and contributing to marketing strategies. These varied experiences have deepened my understanding of the dietetics profession and its wide-reaching impact.

Classroom Experiences

During my Experimental Food class, I had the opportunity to explore various food science concepts through hands-on lab experiences. One of the key lessons involved baking basic formula cookies to study the process of dextrinization, which is the breakdown of starches into sugars under heat. This experiment helped me understand the role of starches in texture and flavor development in baked goods.

In another lab, my group and I investigated the impact of different variables on vegetables. We examined how acidic, alkaline, and neutral (controlled) conditions affect the texture, color, and flavor of vegetables when cooked. This experiment deepened my understanding of how pH levels influence food preparation and preservation. (at the end we got to make a bonus of chocolate muffins!)