Courtney St Clair has also obtained a minor in Psychology.
Aug 2007 - Dec 2008
May 2010 - Jan 2011
Trained and Supervised Cashiers
Audited Cash Registers
Aided in Customer Conflict Resolution
Developed Relationships with Clientele
May 2008 - Aug 2008
Super 8 Motel
Employed summers 2007 & 2008
Self-Motivated: Worked with Little to No Supervision
Worked in Goal Oriented Teams
American Dietetic Association (January 2009 - Present)
Pittsburgh Dietetic Association
(September 2011 - Present)
Purpose and Work Philosophy
The purpose of my portfolio is to obtain employment in a Health Care facility.
"Knowledge continues to build throughout life, everyday brings new experiences"
Courtney St. Clair spent the majority of her childhood in the small town of Milesburg, Pennsylvania. During this period of her life she developed teamwork and dedication skills by participating in softball and baton twirling. When her parents divorced she moved to State College, Pennsylvania where she completed her High School career and received her diploma. Miss St. Clair enrolled at Bloomsburg University for a Bachelors of Science degree in Accounting. However, a year into the program she knew that accounting was not for her and began to research information in the Health Care field. During this process she remembered how inspired she was with nutrition in middle school when her family consumer science teacher gave tips on choosing foods and snacks. One of the tips Miss St. Clair learned was that snacks should to be 100 calories or less. It was this trivial piece of information that inspired her to want to learn more about nutrition. Through her research she found that Indiana University of Pennsylvania (IUP) had of Food and Nutrition: Dietetics Track program that appealed to her. She applied and was accepted and will now be graduating from IUP with honors in December 2011.
My partner and I created a fun, interactive, nutrition display for the public. We had small facts on what nutrient dense foods are. There was also a quiz on comparing 2 items (which had more of a vitamin) at the end, the participants received small prizes.
Lead in creating and executing food demonstration. Learned to delegate responsibilites to group members. Found and displayed research on comparison of hommade protein bars to the store bought products.
In Quantity of Foods, classmates in groups were assigned a location to host a theme meal. Our group decided to do a Rodeo Theme. The theme meal required us, to create a menu, order food and decorations and advertise for the event. Here is the final presentation showing the steps to create and host our theme meal.
Gluten free flour was substituted in place of all-purpose flour, SPSS analysis software was used to determine the effect on the product. Sensory and objective measures were used to gather data over a 3 week period. This experiment gave me the skills to adequately acknowledge that products/ items have different taste, texture, and flavor when modified for different diseases.
Using the Evidence Analysis Process, my senior seminar group assesed: (PICO) Does magnesium sulfate therapy enhance symptom control in adult patients with bronchial asthma?The power point above is my evaluation, and assesment to our PICO question using the Evidence Analysis Library tools.