Dietetics Synthesis Essay

In life, many people participate in various daily events and activities that help them enjoy being who they are. People may enjoy getting together with friends, going to the mall, going to an amusement park or simply finding relaxation in nature. However, a big part of everyone’s life is of course eating and many people find pleasure in doing so. Eating is a very enjoyable and delectable must for everyone but should be done so, like everything in life, in a smart and intelligent way. Being smart and perceptive when eating is a large part of nutrition.

Keeping in range your micronutrient is very important, the range provides a guide to a well-balanced nutrition in which you should not exceed the recommended ratios in order not to create excess energy in thus converting to fat. The lack of micronutrients is also important to keep in mind. Lack of these nutrients can cause malnutrition that can lead to disease complexity disorder and long term damage to your organs.

I am pleased to write a letter of recommendation for Jennifer Dixon Cravens. I highly recommend her to Rockville Community College as part of the Nutrition Faculty.

After reviewing my report that compared my actual intake nutrients to my recommended intake, I learned that I am like most Americans; I do not eat IAW the Food Guidance system. In accordance with chapter four most adults in the “United States consume well over the average of the minimum DRI.” My Diet Analysis recommended a carbohydrate daily intake of 248 grams well over the recommended daily serving of 130 grams for adult and children. My actual intake of carbohydrates was 261 grams averaged over seven days. After reviewing my averaged carbohydrate intake, I decided to review the carbohydrate intake for each individual day to see if I was above or below the recommended 130 grams daily serving. I learned that I was never below the recommended daily amount, however; I was

I returned to UWM in 2012 to earn my Bachelor of Sciences in Nutritional Sciences. I will graduate this May. Then I will continue at UW-Green Bay in their dietetics program and then apply for my dietetic internship. Afterwards, I will continue my education to obtain a Master’s in Nutrition. My goal is to become a Registered Dietitian and provide healthy eating resources in various community settings. My two special interests in nutrition are nutrition for adolescent athletes to support their growth and development as well as their performance, and nutrition for disease prevention and management for adults.

Thank you for giving me the opportunity to express myself. Dietitian has been something I have always wanted to become. I am passionate about nutrition and health. I enjoy chemistry and food related subjects and I am interested in working for the health service. During my first year in high school, I have completed two weeks of shadowing with my dietitian uncle, at my hometown Jordan. I enjoyed every part of this experience. It enabled me to explore how the dietitian and the patient contact with each other, and how they both work together to set a plan to change the patient's behavior. The average age of the majority of patients that I saw during my shadowing week was between 30 and 50. Most of these patients were diagnosed with some form of

In this short amount of time being in school this fall, I have learned many things about the field of study I want to be in. Being a Dietician takes a lot of hard work in both school work and outside experiences. In college, you want as much as hands on time or experience within the food practices. This could be from working at a café or just being in the various food and nutrition clubs. The purpose of dieticians is to educate clients about the nutrients and importance of food and I hope to do the same one day.

Legislation reform is important within any career as it allows for changes to be made as new information is brought forward. Within the dietetic field, there is a constant change in how we diagnosis, treat, or prevent patients due to an endless amount of research conducted that pre-sents new findings. As professionals in the field continue to question the standards originally presented to them, the laws backing the profession will continually need to change. The im-portance of legislative change is just as important as the actions taken by individuals to put those changes in motion. The health care field is vast and the laws that shape it are endless. The amount of research and education that goes into

It wasn’t until I began my undergraduate dietetics curriculum that I developed an overwhelming appreciation for nutrition in a clinical setting. Upon entering college, I became serious about my professional career. During my freshman year, I became the President of the University of Dayton’s St. Vincent de Paul Society, in which I helped improve the chapter’s membership by over 30 members and re-connected with the Dayton District Council to become 1 of 35 other conferences in the area. This experience also served as a connection between myself and the Dayton community, in which I witnessed the effects of shelter and food insecurity while serving meals to families at the St. Vincent de Paul shelter weekly and visiting

First and foremost, I have multiple working experiences and the diversity of my job stimulates me to think about the rationales behind academic knowledge imparted by the professors and facilitates the application of my conceptual views into reality. Moreover, I am a fast learner who is motivated. I work efficiently to keep my schoolwork satisfied and when finding that I cannot apply my nutrition knowledge in a clinical setting well, I devoted myself to reading numbers of scientific nutrition articles, following the newest findings, and having job to pragmatize my learning. Last but not least, I am good at analyzing and solving problems, which enable to be an independent learner and worker. However, I am not opinionated. When met with questions that I am not sure my solutions are the best, I would consult with the classmates, teammates and professor modestly and accept their advice with an open mind. This feature and transferable skills make me work quickly and efficiently to keep projects up to task and fit well in most teams. My weakness is not negligible. Even though I have a comprehensive and systematic study for nutrition, the four-year elementary education is still insufficient to qualify the RD requirements. My only way to improve is to keep studying. As I am more interested in the medical nutrition, I will continue a master degree nutrition program to boost my nutrition knowledge. Moreover, I realized that working as a RD assumes a life-long responsibility and I will continually strive to increase professional knowledge and skills to better help

This fall semester I had the pleasure of taking NHM 195 and fascinating and exciting is probably an understatement about the class. From day one I was intrigued by the new ideas and facts about dietetics. I liked the real life lectures we had a chance of watching and the medical dictionary exercises that have absolutely sharpened my medical vocabulary immensely.

During our DCC observation, we had the opportunity to engage with Curtis Thomas, Yolanda Wright, and Josephine Rose. Each of these employees taught us about the different operations in DCC. First, Curtis showed us how to run SmartSubs for the evening meal. He explained to us that he addresses the conflicts that arise from fluid-restricted patients. If the order says, “No replacement found,” Curtis went back into Computrition to manually put items back in using the “Fluid Restriction Guide.” Next, he printed the tally guide report for each line. Each line had 3 reports: hot food, cold food, and loader. Afterwards, we met with Yolanda to observe her printing the first set of tray tickets for the evening meal. She mentioned that whoever works the early morning shift in DCC is responsible for printing out the queue list, updates and late trays using Vista software. Once she printed the tray tickets, she cut each page into 3 and ordered the tickets based on each unit. Yolanda mentioned that each meal has a different color pen specifying the number of diet orders for each unit to avoid any confusion. If there were more than 20 orders for one unit, she would put the excess into the next set because the meal carts only hold a maximum of 20 trays. Ms. Rose told us that she is currently responsible for running the select menus for CLC, SCI, and 6D. DCC explained that diet changes are typically ordered by doctors and dietitians through CPRS

When I started my college journey I wasn’t sure how, but I knew I wanted to help people. After completing a nutrition course and I was amazed by the impact that nutrition has on the human body. It was then when I decided to pursue a career in Dietetics, I wanted mycareer to be applicable to my personal life. because I wanted to study something that would be applicable to my daily life. My family has struggled with Hypertension and Diabetes for a number of years, which also motivates me to learn about disease prevention through nutrition. I am passionate about nutrition and helping others achieve a healthy lifestyle and wellbeing through a healthy well balanced diet. I enjoy being exposed to new things that can expand my knowledge (move to a

"The disorder can be fatal and lead to severe liver diseases or failure, kidney failure, and hypoglycemic shock if diet of the person is not monitored closely. Affected individuals need to keep away from all fructose, surcrose, and sorbitol. If the pateint remains compliant to a careful diet, he/she could be free of symptoms and live normally. Earlier diagnosis and diet correction means less damage to the liver nad kidneys. This also allows affected children to grow to a normal height. Generally, people with Hereditary Fructose Intolerance can be symptom-free in 3-4 weeks after diet modification.

As a Dietetics student going into my second year at the University of Maryland, my interests go hand and hand with some of the key missions of BodyGear. Diet has such a powerful affect on the body, and I cannot help but be interested in studying it. During my first semester of college, I took an introductory class called “Elements of Nutrition”, which I excelled in. I found the curriculum to be so intriguing, as I learned about how essential food is in relation to our minds, disease prevention, and overall well being. This summer, I have been volunteering at a local hospital and I have met a number of dieticians. It is so great to hear of their dedication to their practice and I aspire to do the same when I enter the workforce.