Academic Work

** Do not use the following assignments to guide real nutrition advice, cannot guarantee the correctness of information provided (i.e. did not get full points for most of the assignments listed, this list is mainly to demonstrate my work ethic and breadth of knowledge). ** 

Case Study ADIME Note

• This case study focuses on a fictional patient that was hospitalized after experiencing keto acidosis. His condition was related to his T2DM diagnosis and elongated obesity condition. In this ADIME note I use quantitative and qualitative evidence to support patient-centered nutrition intervention. 

Standardized Recipe 

• In this project I enlarged an egg fried rice recipe from 75 to 300 servings. I first used various conversion factors to enlarge portion sizes for all ingredients. Then, I modified the cooking recipe in hopes to maximize efficiency for a large order. Lastly, I matched the ingredients to the average market value to estimate the total cost of the enlarged recipe and the individual cost of each portion to a potential customer. 

Cycle Menu Project:

For this project, I created a cycle menu, front of house and back of house menus. To practice supporting diverse populations I created a fictional population. Specifically, the foodservice facility is a Catholic K-12 school located in Carmel Valley, San Diego that specifically acts as an orphanage for kids. The kids are in this school because their parents are in prison and have no other family members who can take care of them. The overall theme of this school is to provide support to these kids while simultaneously giving them a Catholic education. The school will be 100% run by nuns and will survive off of donations and the school farm. The school farm will include seasonal vegetables and chickens. Since it is a school/orphanage the kids will pay nothing and everything will be provided. 

• Overview, Cycle Menu

• ​FOH & BOH Menus

Public Policy Letter 

• In this letter I wrote to Representative Thompson about my support for H.R.6199 - Medical Nutrition Therapy Act of 2025. This bill exponentially increases the Medicare coverage of medical nutrition therapy services. If this bill becomes law it will greatly benefit all Registered Dietitians and a large amount of people who are experiencing chronic diseases/conditions ranging from obesity to HIV/AIDs.

Budget Analysis 

• In this assignment I analyzed the budget for the Davis Joint Unified School District Student Nutrition Services. In this analysis I discovered they were not within the budget and were in fact over the budget. The main takeaways from this analysis was that their revenues were substantially lower than their total expenditures. This factor was largely due to there being a 22.7% sales gap between breakfast and lunch. This gap is likely due to o a combination of behavior habits of students, such as not being able to get to school early enough for breakfast, and overall lower likability of breakfast options.  

Sustainable Presentation Ppt

In this project I worked in a group of three to design a presentation that summarized human animal practices and 3rd party certifications in food service management. What key factor that we included was the pros/cons of certifications and how the UC system and non-UC insitutions/organizations have worked to emphasize the importance of meeting sustainability policy.
Inservice Project: 9 Major Allergens

By performing this inservice we educated our classmates on the 9 major allergens. By the end of the inservice, we described the mild-to-moderate allergy symptoms, the wide array of most common allergies and emergency steps to take for a severe allergic reaction. I am super passionate about this topic because I am severely allergic to peanuts! 

• Lesson plan

• Handout 

The True Cost of Fast Food In Maryland 

This report focuses on Maryland because near to 50% 0f the f0od available on a commercial scale is fast food. Due to this, I identified this topic as a severe public health concern. In hopes to provide suitable solutions, I reviewed current research and provided potential alternatives to help minimize the fast food market in Maryland. 

Complimentary and Alternative Medicine Paper

In this paper, I summarize the current evidence behind using cinnamon, also known as Cinamomum verum, in treatment of T2DM. This topic is complex due to cinnamon being  attributed to a wide variety of distantly related species. This "mix up" is largely due to geographical/political differences as well as simple confusion. In summary, I found that current  research describes cinnamon supplementation as beneficial, but clarity on this topic is urgent. 

​SWOT analysis 

In this assignment I performed a Strengths, Weaknesses, Opportunities and Threats (SWOT) Analysis on my recommended new business opportunity, that promotes nutrition in some way, at the Davis Community Hospital. My solution was to implement a sticky note board where people in the community could leave their comments on the "weekly recipe/food of the week." This idea would help grow community engagement while simultaneously act as a community nutrition tool. 

Complex Carbohydrates and Preservation

In this lab report, I created 3 different jams in order to understand gelling
and sensory properties and the impact of sugar on water activity between low and high methoxyl
pectin. Furthemore, I conducted qualitative sensory evaluation on previously frozen
apples and carrots. This action was done to investigate the effects of various blanching times on carrots and the effects of coating sugar or ascorbic acid on apples prior to freezing.

​Case Study on Hello Fresh 

​In this presentation I worked in a group of four to complete a case study on the popular meal-prep kit called Hello Fresh. Together, we investigated the ingredient sourcing and nutritional value of Hello Fresh's kits. To summarize, we discovered that many customers reported lackluster products that in many cases were inedible. To help circumvent this issue we brainstormed a solution that used an AI app to locally source  ingredients, from Costco or Whole foods (depending on where the customer lived). We created a temporary app to demonstrate our ideas (i.e. if you click on the link and scroll to the QR code it will not work). Together, this project greatly built upon my nutrition-business knowledge and taught me the importance of freshness in the meal kit sector!