Intro to Science of Food (Nutr.

205)

This course had a laboratory section and a lecture section, each taught by
different professors. The way this course was structured was very helpful. The new
material was covered in lecture before each weekly laboratory section, which helped to
learn and understand the material and provided us with a theoretical background about
the technique and food prepared during the lab section. The laboratory was a great
learning experience. Having to summarize our results at the end of each lab ensured we
were constantly thinking critically and applying the knowledge learned in lecture. Also,
having to work, as a team to prepare and cook the food was a nice opportunity for me to
get to know some of the undergraduate students and for collaboration among the
members throughout the semester.
I really enjoyed doing the recipe modification assignment. It was shocking to
know how many Calories were in my favorite dish, and how small changes made a huge
difference when it came to calories and fat. This assignment was helpful because I can
apply those changes to other recipes to make them healthy.
I did feel that lecture was sometimes rushed, and I would have liked to have
more time to thoroughly talk about the topics. In lab, it was very interesting to test the
effect of different ingredients in a recipe by including and omitting that ingredient and
seeing the difference in quality, taste, and appearance of the food. Overall, I enjoyed this
class very much and I learned a lot of new information that, not only will help me in my
career as a dietitian, but also in my everyday life by improving my cooking techniques
and food safety protocols.

Advanced Nutrition (Nutr. 302)

I believe Advance nutrition was a good class over all. A lot of detailed
information about all the macronutrients and micronutrients was covered in depth.
I feel a learned a lot not only about the different nutrients and their functions, but
also about how they are processed and utilized by our bodies. The way the material
was organized and presented throughout the semester made sense and helped me
link the different topics. The quizzes were helpful because not only do they provide
an opportunity to earn point for the class, but they also force you to study the
material constantly and made it easier to study for the exams. I liked Dr.
Hooshmands teaching style, I appreciate that she would take time to draw the
different pathways and mechanisms on the overhead projector. I am a visual person
and drawing the mechanisms helped me learn the material a lot better.
The laboratory section was extremely helpful to fully understand and apply
the concepts learned in class. Dr. Hong is a great professor that takes the time to
explain everything in great detail. I enjoyed learning how to write a NCP and analyze
case studies. Also, the animal project was a great research experience. We learned
how to do a lot of different protocols and lab procedures.
Overall, I enjoyed and learned a lot from this class. All the information both,
form lecture and laboratory will be very useful in the near future when I work in a
clinic and as I prepare to become an RD.
Exam 1: 94
Exam2: 94

Emam 3: 100

Medical Nutrition Therapy I (Nutr. 406)

Over all, MNT I class was a great learning experience where every lecture
was interesting and very valuable for my future career as clinical dietitian. The
order the material was presented was very helpful and made complete sense. The
outlines of every chapter provided by the professor during the lectures were very
helpful for studding for the exams. I really enjoyed reading the book. It is written in
a very clear and concise language that was very easy to follow and understand, even
the complicated mechanisms and procedures were very well explained. I am sure I
will continue to use that book through out my career. I really liked that we had four
exams in the class. It made it easier to study and learn the material well.
I really enjoyed the videos Professor Petrisko showed on the GI procedures.
Those helped visualize the procedure and learn the information from lecture. Also,
the case studies we reviewed and analyzed together in class were very helpful to
apply the knowledge and integrate the information learned throughout the
semester. I also enjoyed the extra credit webinar on healthy fats. The presenters did
a very good job at explaining the information and showed very interesting recent
data on fat consumption in the United States.
I would have liked to be able to take the lab section concurrently with the
lecture to be able to apply the knowledge to more practical case studies, and I think
taking the lab section next semester will be a bit more challenging. Overall, I enjoyed

the class and I am sure the information learned will be very helpful in my career as a
dietitian.

MNT lab II (Nutr. 409)

MNT lab II is one of the most useful and practical class I have taken during
my time at SDSU. Professor Rupp does a great job exposing us to the different job
opportunities available within the field of nutrition. Some of the places we visited
like Healthy Dinning, I did not know existed. Other places like Rady Childrens
Hospital, I did not think I would like to work there until we visited the place. Before
our visit to Rady Childrens Hospital and meeting Roco Hernandez I thought a big
setting like a hospital was not the best fit for me. However, she transmitted a
contagious enthusiasm and passion about her job and you could easily tell she
enjoys it very much. After listening to her stories about how immensely rewarding it
can be to help a child feel and get better, that she truly made me want to rotate in a
pediatrics clinic to be able to share her experience.
All the dietitians we met in our visits not only exposed us to different areas of
nutrition, they also taught us about the work they do every day, the kind of patient
they council and the rewards and challenges of their jobs, which was very
interesting to learn. In some cases we were able to tour the facilities and see the
setup in which they work. Brenda O Day gave us a tour of the ICU at Sharp Memorial
Hospital, which was a great learning experience where I realized nutrition support,
is not an area I am interested in pursuing.

Overall, MNT lab II was an amazing learning experience that opened my eyes
endless possibilities for my future as a RD.

Food Systems Management (Nutr. 404)

Food Systems Management Class was a somewhat intimidating at first

because it is completely out of my filed and the first class I take about foodservice
business operations. However, all the information was very interesting and I am
sure all I learned on business development, management and marketing will be very
helpful when I decide to open my private practice. The book does a very good job
explaining the concepts and it was easy to read and follow.
The foodservice business plan project was an excellent opportunity to apply
the terminology and knowledge learned in the book and lectures and applying it to a
real business idea. I truly enjoyed working on the project and, although challenging,
it was the perfect way to integrate all the information into a functional organization.
One of the reasons why this class was challenging is because it was taught
very late on Wednesday and the lectures were very long. Also, the professor was not
very confident about the material and that made it a bit harder. However, she was
extremely accommodating and willing to make some changes suggested by the
student. She was very enthusiastic about sustainability and environmental friendly
practices, which was very nice to learn about.

Overall Food Systems Management class was very interesting and I learned a
lot of new and extremely useful information, which will be very helpful in the future
career.

Quantity Food Production (Nutr. 303)

Quantity Food Production class was somewhat intimidating at first because I

do not have a business background and it was the first time I learned about most of
the topics covered. However, all the information was very interesting. I have always
been very interested in foodservice operations because my Father is a restaurant
operational coordinator and has been in charged of opening many new restaurants.
I truly enjoyed learning details about menu design, menu item pricing and sanitation
in a food service operation. The book does a very good job explaining the concepts
and it was easy to read and follow.
The foodservice operation project was an excellent opportunity to apply the
terminology, and knowledge learned in lecture and applying it to a real business
idea. I truly enjoyed working on the project and even though it was challenging to
work with a big group of people, it was the perfect way to integrate all the
information learned in one food service organization.
I really enjoyed Professor Copps lectures, she provides a lot of examples and
shares personal experiences that apply to the material covered in lecture and it

makes it easier to learn it. I also appreciate the RD exam practice questions she gave
us; it was good practice for the exam.
Overall Food Quantity Food Production class was very interesting and I
learned a lot of new and extremely useful information, which will be very helpful in
the future career.