Science and Research
In NTRN 4123 Food Science, my research focused on the questions, “How will increasing ratios of chickpea flour: all-purpose flour affect protein and fiber content in brownies?" and "Will the change affect the overall acceptability of the final product?".
Use current information technologies to locate and apply evidence-based guidelines and protocols.
Demonstrate effective and professional oral and written communication and documentation.
In NTRN 4394, Advanced Nutrition, my research and literature review concentrated on omega-3 fatty acids and their relation to breast cancer risk. The review found that individuals who consume adequate intakes of omega-3 through diet and/or supplementation may be at a lower risk for development of breast cancer, have slowed effect on oxidative stress biomarkers seen in breast cancer or a reduced growth rate of breast cancer tumors. However, further research is needed to fully understand the benefits of omega-3 fatty acids and breast cancer association.
Demonstrate how to locate, interpret, evaluate and use professional literature in making ethical evidence-based decisions.
Apply critical thinking skills.