- FP MD 7540-001
Culinary MedicineLocation: HPR N 227 (Hper North),
- NUIP 7540-001
- NUTR 1020-001
Sci Fndtn Nutr & HealthLocation: SW 134 (Grad. Sch Social Wk)
- Registered Dietitian with Intermountain Healthcare for almost 10 years with the focus in Sports Nutrition and Weight Management. Practice locations include The Orthopedic Specialty Hospital (TOSH) and Intermountain Medical Center. Certified Specialist in Sports Dietetics and Certified in Adult Weight Management. (2008-present). 01/01/2008.
- Certified Athletic Trainer with Intermountain Healthcare where I have held positions as the Head ATC for US Speed Skating All-Around team (2007-2008), Out patient rehab services at TOSH (2008-2012), high school ATC outreach (2006-present). 07/01/2006.
- Utah Academy of Nutrition and Dietetics. 04/01/2015 - 04/30/2016. Position : Elected Education Pillar Chairperson .
- Utah Academy of Nutrition and Dietetics. 04/01/2014 - 04/30/2015. Position : Elected Annual Meeting Chairperson .
- Utah Academy of Nutrition and Dietetics. 04/01/2013 - 04/30/2014. Position : Elected Annual Meeting Chairperson Elect .
- Academy of Nutrition and Dietetics. 08/01/2005 - present. Position : Member.
- National Athletic Trainers’ Association . 11/01/2003 - 12/31/2015. Position : Member.
I approach my teaching as I do my love for cooking. I start by looking at subjects that either I know I love or want to enhance my knowledge about. And then I read and read and read some more to gain a full understanding of the ingredients and how they relate and react to each other. And then I practice because as many scientists and chefs know, not until you attempt what has been written do you truly understand how the components will work together. After which it is time to get creative! I do this in the classroom by learning what assignments foster a student’s learning and understanding and rework the parts that fall a bit short. I play with different ways to explore the material to ensure understanding not confusion through discussions, technology, and student interaction. This evolution is always happening; as the material that lays the foundation for each class, like pasta to Italian cuisine, remains constant the presentation of the material adjusts to the individual class.
In the end it is my intention to lead the class through the course material while welcoming individual perspectives and questioning. I encourage students to learn the scientific foundation of nutrition and then learn how to practically apply that information in their own lives and careers. It is my belief that nutrition is medicine and the more we understand how to give our mind, body, and soul what it needs the more likely we can live long and joyful lives. As in many life situations the more you put in, the more you get in return.
Counseling for Dietitians
This course is designed to offer the graduate dietetic student opportunities to develop a variety of counseling/communication skills that will be sufficient to entry into pre-professional practice. We will apply concepts of health behavior change theories as they relate to nutrition and lifestyle choices in health promotion and disease prevention.
Scientific Foundations in Nutrition and Health
This class is designed to provide you with a broad overview of the science of nutrition. Nutrition is an applied science that integrates principles from a variety of disciplines such as biology, physiology, and chemistry. In this course you will learn how to evaluate the role of nutrition in health and to apply the logic of science to your own nutrition concerns.
Nutrition for Exercise and Sport
This course explores the metabolism of nutrients and nutritional needs for optimal human performance; specific recommendations for training and competition, and basic dietary guidelines. In-depth discussions on current research findings concerning energy metabolism, fluid and electrolyte balance, vitamin-mineral supplemenentation, use of ergogenic aids, and exercise in extreme environments will also be discussed.
This class is designed to help you examine your own beliefs about weight, body size and our cultural "ideal". We will discuss different perspectives and options for working with clients. You will be provided with additional readings and discussions that will not only help you in this class, but also as a health professional. I encourage you to be open-minded, challenge yourself and others and to participate in the class discussions to get the most from this class.
- Culinary Medicine. Project Lead: Theresa Dvorak. Collaborators: Amy Locke, Janet Lindsley. Unfunded 01/01/2017 - present.
- Evaluation of the Nutrition Counseling Practicum & Development of a Community Based Nutrition Class at the Midvale Family Health Clinic . Ashley Miller. 12/08/2015 - present
- Relationship of DHA Intake to Concussion Incidence/Recovery in the Adolescent Population . Danielle Perry. 11/30/2015 - present
- Development of a Nutrition Component for the University of Utah School of Medicine Advanced Wilderness Life Support Course . Jennifer Harris. 04/03/2015 - present
- Nutrition Intervention for Sports Related Injury: A Review . John Azevedo. 04/01/2015 - 08/05/2015
- Assessment and Development of a Cookbook for the Weigh to Health Program Participants at Intermountain HealthCare . Brianne Newton. 02/06/2015 - 01/26/2016
- Development and Analysis of a Weight Management Cookbook for the Intermountain Healthcare Weigh to Health Program using the Health Belief Model . Valerie Mey. 01/19/2015 - 01/26/2016
- Development, Evaluation, and Publication of a Cookbook Designed to Meet the Nutritional Needs of Utah Unified Fire Authority Firefighters . Megan Chacosky. 10/01/2014 - 05/07/2015
- Development and Modification of a Lab Manual for a Hybrid Wilderness Nutrition Course. Sigornie Pfefferle. 01/27/2014 - 04/16/2015
- • Development of Nutrition Classes for Momentum Youth and Junior Rock Climbing Teams. Emily Tieu. 08/26/2013 - 04/25/2014