This portfolio is the work of Jennifer M. LeGrand. Please do not copy without permission. Some of the exhibits, work samples, and/or community service samples are the proprietary property of the organization whose name appears on the document. Each has granted permission for this product to be used as a demonstration of my work.
GASTRIC emptying study meals
As the DTR at UCSD I created a dairy free, gluten free and egg free meal for a gastric emptying study that are all within 5% of the calories, protein, carbohydrates and fat of the standard meal. A gastric emptying study is a procedure that is done by nuclear medicine physicians using radioactive chemicals that measures the speed with which food empties from the stomach and enters the small intestine. Gastric emptying studies are used for testing patients who are having symptoms that may be due to slow and, less commonly, rapid emptying of the stomach. I used Myfitnesspal for the nutrient analysis.
gastric_meals.docx | |
File Size: | 19 kb |
File Type: | docx |
UCSD Health System: Alternative Menus
As the DTR at UCSD Medical Center I created a menu of alternative choices for patients who disliked items from the standard menu and to create more choices for "picky eaters." The alternative menu is in an easy to read brochure format separated by meal type. I created one in both English and Spanish.
|
|
Health fair flyer: IMMUNE BOOSTING FOODS
Below is a flyer I created as the DTR at Country Hills Health Care for a health fair at the Lakeside Community Center. The target population was mostly female, elderly and the topic was how to boost immunity with nutrition during the flu season.
Recipe Modification: Chocolate cookies "makeover"
Posed with "recipe makeover" cookies in SDSU kitchen.
My healthy recipe modification project is to "makeover" a favorite family recipe into a healthier alternative. In my modified recipe I utilized my knowledge of food science to cut back on the calories, sodium, fat and total cholesterol content while keeping the same taste of the original cookie.
healthy_recipe_modification.docx | |
File Size: | 70 kb |
File Type: | docx |
PRODUCT development: High Fiber Hummus
My product development project is to develop a functional food and make it competitive with similar products on the market. I decided to develop a high fiber hummus after researching most recipes on the market to be low in fiber. I wanted to evolve the traditional hummus recipe to one that would be higher in fiber to potentially possess health benefits.
High_Fiber_Hummus_With_a_Twist_of_Flavor.doc | |
File Size: | 262 kb |
File Type: | docx |
BUSINESS plan: Build a bowl
For my business plan project I decided to create a food truck business serving fresh acai bowls to a target population of health conscious consumers looking for a healthy meal on the go. I utilized my knowledge of managerial functions in food service systems to plan all aspects of opening up a small business from the products being sold to the financial planning.
build_a_bowl_buisness_plan.doc | |
File Size: | 2094 kb |
File Type: | doc |
Lab report: sensory evaluation
My lab report project is to write a scientific paper on sensory evaluation of consumer food products. As a class we performed the sensory evaluation on each other and then analyzed the results/data. I researched similar studies, created tables and figures to display the results.
lab_report_2.pdf | |
File Size: | 1259 kb |
File Type: |
Meal plan: ulcerative colitis patient
My meal plan project is to create a meal plan within a restricted budget for a patient with ulcerative colitis. I utilized my knowledge and skills of medical nutrition therapy to develop a comprehensive care plan.
ulcerative_colitis_meal_plan.pdf | |
File Size: | 1926 kb |
File Type: |
Menu Selection: school food service system
My menu selection project is to create a menu selection for a large-volume feeding operation. I utilized my knowledge of recipe standardization, recipe costing, and nutritional analysis to make a plan for an elementary school food service system. I developed a HACCP plan for my menu’s recipes that contain potentially hazardous ingredients. The plan also includes an assessment of operational risks, identification of critical control points and limits using a flowchart analysis and monitoring and verification actions.
menu_selection_food_service.docx | |
File Size: | 2395 kb |
File Type: | docx |