Research Experience

I am grateful for the opportunity to participate in this class as a student and as a co-leader.  The topics are relevant.  The skills help people build efficacy for a better quality of life.  I have encountered some of these concepts in USI's food and nutrition courses, and I look forward to using them to help clients improve their health. 

• Trained for six weeks in Vincennes, Indiana.  Co-taught an evidence-based, self-management class designed by Stanford University via Zoom for six weeks.
• Familiarized with the challenges older generations encounter while managing their health conditions: living in a rural community with limited access to healthcare services, not being seen/heard, difficulties of cooking/meal preparation, and living alone.
• Practiced tools I would teach as a co-leader, such as how to make action plans, manage difficult emotions, and modify behaviors for a healthier lifestyle.   
• Empowered participants with tools for self-efficacy.
• Educated attendees about the importance of prioritizing self-care.
• Taught participants how to read nutrition labels and how to understand the difference between portion and serving sizes.       
• Modeled problem-solving, communication, and decision-making skills, as well as how to manage pain and stress, make action plans, and handle difficult emotions.                             

I would like to obtain my PhD so I can teach, research, and publish.  I am interested in all aspects of how nutrition impacts overall health.  I have many metabolic questions, and I look forward to finding those answers so I can help others improve their quality of life.

• Southwestern Indiana Academy of Nutrition and Dietetics Mini Workshops
  • Learned about Millet as an emerging sustainable food crop.
• Forks Over Knives Cooking Course
  • Learned whole-food, plant-based cooking (vegan, oil-free)