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Service to the Community
Volunteering at the Baptist Center NorthWest food bank was an eye-opening experience that allowed me to serve individuals and families facing food insecurity. My responsibilities included managing the inventory of food and clothing, as well as preparing orders for those in need. Additionally, I volunteered at Gamecock Market, where I assisted with inventory management and helped prepare orders of food, hygiene items, and clothing for distribution to faculty and staff. Furthermore, I participated in a health fair at Jacksonville State University, providing informational handouts on carb counting, diabetes, cholesterol, and how to read nutrition labels, helping attendees better understand key aspects of nutrition and health management.
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.
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!)
