Below is a sampling of academic work that demonstrates my foundation in dietetics knowledge, public health, science, writing and presentation skills.


Niacin Summary Report. The culmination of this course included writing a report on an assigned vitamin or mineral and making a dish to be sampled by the class highlighting this nutrient. I made a Thai inspired grilled chicken breast and asparagus noodle entree with a basil lime peanut sauce, bell pepper strips, crimini mushrooms, and tomatoes ~ a whopping 26 mg per serving! (BCHE 112 Nutrition, 2015, White Mountains Community College)

A full lab report describing the chemical actions involved in saponification of fatty acids. (CH1814 Organic Chemistry I, 2016, Barton Community College)

This is my report on the research question I chose for Human Nutrition, "Are anthocyanins protective against amyloid beta-induced cognitive impairment in Alzheimer's disease?" (HN400 Human Nutrition, 2016, Kansas State University) 

Food Science, Human Anatomy & Physiology, Microbiology and Psychology all touch on the importance of healthy olfaction and gustation. I am grateful I had the opportunity to delve into this topic more thoroughly in this research paper(BPSY111 Psychology, 2014, White Mountains Community College)


A case study analysis using Human Ecological Theory to better understand people and the environmental influences that drive behavior. (GNHE Foundations of Human Ecology, 2016, Kansas State University)

This is a brochure I designed for my Human Services class that was well-received and ended up being used by the New Hampshire Health & Human Services office of Coos County, NH. (HSV 11W Intro to Human Services, 2016, White Mountains Community College)


Since 2017, I have been paid to write short evidence based health and nutrition blog posts for East End Nutrition. Here are the links to some if you're curious:


This is a Built Environment Analysis of my own neighborhood. This was a good exercise in learning how environmental aspects should be taken into consideration when assessing a communities' ability to utilize human-powered transportation and recreation. (KIN 220, Bio Behavioral Bases of Physical Activity, 2016, Kansas State University)

This is a poster of a logic model that I created utilizing the Social Cognitive Theory for a service learning project to increase SNAP participation in farmer's markets. This is the full report with some modifications specifically to decrease produce waste and increase vegetable consumption among low-income adults. (FNDH 600 Public Health Nutrition, 2017, Kansas State University)


For this project, I was asked to select a country or region and design a dessert buffet layout and a dessert buffet menu for an event that would be hosting foreign dignitaries. I chose Italy. Additionally, we were to design an array of various themed menus. This is my Tea menu( BCUL 216 & 233 Menu Analysis & Restaurant Design and Dessert Buffets and Displays, 2015/2016, New Hampshire Culinary Institute)

These are the cost cards I made using Microsoft Excel for a bbq buffet. All dishes and individual ingredients can be increased or decreased and line item and total costs will change accordingly. (BCUL 222 Food Service Management, 2015, New Hampshire Culinary Institute)

For this assignment, I was tasked with creating a Healthy Cuisine menu that met certain nutrient and dietary specification (low-fat, grain-free, dairy-free, etc.), utilized a short-shelf life fresh protein (I was assigned sea bass and crab) and complete it in 15 minutes. (CULA 224W Healthy Cuisine, 2016, New Hampshire Culinary Institute).  603-237-1012  PO Box 253 Errol, NH 03579