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Science and Research

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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.

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