Anxiously Waiting For The Next Therapy Session

When I first began college I was unsure of what career path I wanted to pursue, but I knew whatever I chose would lead me to a challenging and rewarding career. My first semester I enrolled as a biology major because of my interest in science and desire to work within the health care field. This same semester I also happened to be taking a nutrition class as apart of my general education, and I was introduced to the science of nutrition. As the semester progressed my passion for nutrition grew, while the feelings of uncertainty I had about my future career path began to dissolve. I was drawn to nutrition once I began learning about the effect that food has on our health, and realized I could help people suffering from diseases such as cancer and cardiovascular disease, which are so prevalent today. I knew that choosing to major in dietetics was going to require an immense amount of hard work and dedication, but I decided to accept the challenge and pursue a career in dietetics.

Over the past decade, the prevalence and multitude of food allergies in students registering for kindergarten has risen substantially. The number of students enrolled in the schools kindergarten program has remained constant, however, the number of kindergarten students with severe food allergies continues to increase. The growing prevalence of severe food allergies in the kindergarten population requires a collaborative approach involving the school nurse, parents, and all members of the learning community (Schoessler & White, 2014).

I have always had a passion for education and being at Saint Vincent Academy, I have grown into a passionate young woman. Academically, I have been exposed to many different classes such as American History, Women's History, Modern History, a very graphic freshman year health class, and Human Anatomy and Physiology. Each class has helped me in forming my passion of helping people and the ability to empathize. Through my history classes, I have learned about the need to help others and through my science classes, I have come to the decision to become a nutritionist/ registered dietician. My goal as a nutritionist is to help people take better care of themselves and it will start by acknowledging them on what they put into their body's and the

2.2 - Describe how mealtime environments and food presentation can be designed to help an individual to eat and drink:

Next, I would love to go to culinary school after high school. In college, I want to be able to show vegetarianism through food and show how delicious and creative it can be. After college I want to hopefully work in vegetarian restaurants and hopefully run my own restaurant one day. I would love to have a vegan southern barbeque restaurant that incorporates everyone’s favorite comfort foods. My “perfect” life in five years is honestly being able to become a great chef and work at amazing restaurants because I consider the kitchen my second home and there’s no place I rather be.

Ever since I was a little girl, I dreamed of becoming a marine biologist. I was raised on a small farm in Americus, Georgia. Instead of dolls and makeup, I asked for play dinosaurs and pet lizards for Christmas. I grew up caring for every type of animal.

While Fisher displayed emotional struggle with food, Goode’s disability forces him to struggle with food physically. Although Goode enjoys food, he finds himself testing all his abilities as a one handed person when he prepares a meal. JJ Goode begins the discomfort he

Eating food is usually one the easiest, best parts of your day right? It is at least for me. But for my brother is allergic to eggs, peanuts, and dairy, this makes one of the best parts of everyone’s day a struggle for him. When I saw him struggling or sad I would always nod along with empathy. But even though I would try to empathize, I did not really understand. So, I decided to go 4 days with eating under his restrictions.

I firmly believe that through earning the registered dietitian credential, I have a chance to impact the health outcomes of my family, friends, neighbors, future patients, as well as future generations. I am confident that the Dietetic Internship and Masters of Public Health (DI/MPH) program at the University of Texas School of Public Health (UTSPH) is the ideal environment to prepare me in the pursuit of my primary long-term goal of developing a career as a research dietitian. In addition to the program’s alignment with my professional interests, I will bring grit, curiosity, maturity and academic excellence to the next cohort.

My passion for health and wellness began at a very young age. I spent my time after school involved in athletics even from the early age of four. I have always been intrigued by food and the affects that it has on the human body, both positively and negatively. This passion for a healthy and active lifestyle was deepened as I aged and gained worldly experiences of nutrition throughout my childhood. Although I already had passion for nutrition and health, it was when my father was diagnosed with Crohn’s Disease that set my dream of working with food into motion. Through my father’s diagnosis I decided that my true calling is to help treat others who are afflicted with disease states or injuries through nutrition. Realizing I could combine my passion

Nobody really inspired me to become a chef I just decided to become one during my sophomore year of High School during a project. Even though I don't have any role models or mentors that helped me with my career choice I do have one chef that I really like and her name is Chef Anne Burrell.

I struggled to find an occupational therapist to interview for this assignment. Without knowing the big movers in the field of occupational therapy and eating disorder recovery, I felt I was grasping at nothing. I did actively pursue many authors of papers that focused on OT and ED but received no response. This was regardless of my mode of communication, zero phone calls back and emails unresponsive. I decided to change my approach to this and stepped outside of the field of OT. This is when I found a professional willing to speak with me.

Culinary art is a momentous part of my life.When I was around the age of nine I was living with both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti, empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and after my older siblings grew up it was just me and my little sister so I was responsible for cooking the meals. I was cooking for my family an average of seven days a week and I was never tired or bored, I enjoyed it. I developed a strong passion for culinary arts. I am passionate about it because it excites me, inspires me, and encourages me to open a restaurant.

From a young age, I have always wanted to know how and why the things around me work. Science was one of my more well-liked subjects throughout my schooling years. I am able to excel in these subjects because I have developed a strong interest in them and I enjoy the process of learning new things. I have always wanted to go to university to study a science-based subject. While browsing through the variety of courses available in your university, I came across "Food Science" and it caught my attention. That was when I knew it would be the right course for me.

Ever since I can remember, I have always wanted to do something special in life. I was born in a small village in Mexico where public health and education were very limited. In 1996, my family and I got the opportunity to move to the United States. This move brought me closer than I had ever thought possible to accomplishing my dream of becoming a registered dietitian and working in public health nutrition. I have always valued my education because where I am from it was really difficult to study beyond middle school. Here, in the United States, I have gotten the chance to further my education beyond high school.