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Aug 2008Present

Nutritional Sciences, Dietetics

University of California, Berkeley

Work experience

Sep 2006Aug 2008


Noonoppi Education Institute

I taught math and English skills to a class of up to six students. I have taught from as young as Kindergardeners to Sophomores in high school. I taught subjects from basic math up to Algebra II. Many of these students, I developed a personal relationship with and the most rewarding aspect of this job were the bonds fostered through teaching. My ability to be a mentor to my students gave me a sense of purpose. Knowing they could depend on me when they needed to discuss their feelings compelled them to work hard during the time I met with them. It made me realize my passion for helping people regardless of the state they are in.


I am currently the head chef for the hundred twenty-four residents that live in my cooperative home. I was chosen for this position after showing competency in my ability to plan and produce meals enjoyed by my housemates. All our ingredients are certified organic by the USDA and all the meals are prepared from basic ingredients. There are never pre-packaged, artificial, or added preservatives used. Every week, I construct a dinner meal plan. Most of the time, the food purchaser will have ordered the necessary ingredients needed beforehand but there are times where I must quickly alter my recipes or find substitutes according to what we had available. Meals are sensitive to residents' allergies currently known. The meal is broken down to include a vegan option, a starch, a protein, a salad, and a dessert. Part of my role as head chef is to delegate roles between four cooks to ensure the meals came out within the allotted preparation time of three hours. My job is to supervise them and ensure they are following safety protocol, preventing contamination and spreading sickness. Through this, I learned and still am learning how to better create successful meal plans that are culturally and allergen sensitive. It also provides me an opportunity to implement HAACP procedures and gave me experience of having a managerial role. Ultimately, I learned how to lead a team of very diverse people to produce a delightful dinner each week.
Teaching Mad Science was a program started by U.C. Berkeley students. We were split into teams of five and met each week to create the curriculum we planned on teaching to the group of ten to fifteen students in the local middle school.  Although the program was designed to cover any topic in science, I took charge of my group and with their consent, geared all our lesson plans toward nutrition-related topics. For example, one topic that was a major success with the students was bread. We introduced our lesson by talking about the nutrition components of bread and how it is used as fuel for our bodies. We talked about the variations of bread and how to make it. Then we conducted an experiment where we had the children split into groups and make bread. We had three types: regular bread with yeast, bread without yeast, and bread without sugar. We taught them about the effects of yeast while we waited for our bread to rise in the oven. Then we tasted our creations and they loved it! Other topics included: myPyramid and macronutrients, childhood obesity and preventative measure, gardening and sustainable farming practices, and an introduction to digestion and metabolism to name a few.
Advocate (Policy)
Joined arms with the CDA (California Dietetics Association) to oversee and protect the regulation and scope of practice of RDs and DTRs in California; support the roles in the delivery of healthcare in California; and to ensure and promote informed food decisions by consumers. This was done by meeting and personally advocating to California Senators and House Members.  


John Kim

Kome Khamnouane

Work Philosophy

Life is too short to hate your job. I believe your job should be something that you would do even if you are not paid to do it. I struggled for a long time in trying to figure out what my "perfect" job would be. Truthfully, it is because I did not want to devote forty hours a week doing something that I would have to drag myself out of bed to do. Creating and promoting quality, nutritious foods in our communities is not a job. It is a purpose, a meaning to wake up everyday. For that reason, everything I do is done with an unwithering passionate determination. I want to change the world, especially for people who do not have the voice or representation necessary to change their status quo. Growing up as a part of one of these many low-income communities taught me just how disadvantaged people can be; it made me resourceful, hard working, and eternally grateful for the opportunities I have been given. In whatever way I eventually impact the world, I want to set an example by aligning myself behind my values and reflecting fairness and honesty in everything I do. I wish my life to be my own personal anecdote that wholesome work will never be a trifling, meaningless act in the world without creating a ripple.

Academic Plan of Study

Lower Division Requirements: 

Humanities and Social Science (20 units) 

 English R1A

 English R1B 

 Econ 1

 Psych 1 

Biological and Natural Resource Science (13 units) 

 NST 10 Intro to Human Nutrition  

 Bio 1A  1AL General Biology  

 MCB 32 and  MCB 32L Human Physiology Lecture and Lab 

Physical Sciences and Math (21 units) 

 Chem 1A   1AL General Chemistry  

 Chem 3A  3AL  3B  3BL Organic Chemistry  

 Math 16A or 1A Calculus    

 Stats 2 Intro to Statistics (Stats 20 or 21 are also accepted) 

Upper Division Requirements (43 units): 

 MCB 102 Principles of Biochemistry & Molecular Biology  

 NST 103 Nutrient Function & Metabolism    

 NST 192 Junior Seminar in Dietetics  

 NST 104 Human Food Practices  

 NST 194 Senior Seminar in Dietetics (taking currently)

 NST 108A Intro & App of Food Science (taking currently)    

 PH 162A Public Health Microbiology* 

 NST 108B App of Food Science Lab (taking currently)    

 UGBA 102A Intro to Financial Accounting* 

 NST 135 Food Systems Org & Management  

 UGBA 105  

 NST 160 Human Nutrition        

 NST 161A  Medical Nutrition Therapy                                                      

 NST 161B  Applications in Medical Nutrition Therapy (ED 190 no longer required) 

 NST 166 Nutrition in the Community


To obtain a challenging internship position to gain experience working with a diverse population of patients

Statement of Originality

I affirm that the following contents in this portfolio are the sole property of Jennifer Kim, Dietetic Student, University of California Berkeley.  No copies shall be made of any of its contents without permission.  All of the work and samples are original and will be kept confidential by the person or company to which it is given.


As a young child, I was conditioned to be health conscious. Every morning started with relentless bickering that always ended with a fistful of tears in a stubborn defeat against the domineering hand of my father, forcing me to drink the disgusting green puree that resulted from a multitude of vegetables and all the who-knows-whats he hand picked the night before.

            At the time and with that naïve head of mine, I did not know what significance that lethal cup of goodness would have on my life. But to this day, I go back to that memory of my father telling me that there is not a single thing more important than what you choose to put into your body. This is the philosophy that regardless of the rapidly changing times will always remain.

Growing up, I was always an active child. As I got older, I was filled with the desire to achieve a higher level of performance. I began by reading articles and forums on the Internet. Much to my surprise, some information seemed to contradict itself and many other sources seemed unreliable, not supported by any scientific reasoning. This increased my curiosity to distinguish facts from the propaganda and/or marketing techniques companies use to gain revenue.

It is my firm belief that nothing is more important than your health and the physical state your body is in. Therefore, naturally, when I entered college and started thinking about what to major in, there was nothing more compelling than working toward an undergraduate degree in nutritional science. I wanted to go straight to the source and know what the experts had to say. This would empower me with independence from questionable sources for information pertaining to my well-being and the well-being of others. With this, I will never have to compromise my health and can share my knowledge universally. 

Career Goals

            My short-term goal is to gain valuable insight and essential experience from a Dietetic Internship. My hopes are to implement the most currently released information in order to consistently provide the best-quality, patient-centered care during my term. It falls directly in line with my ideals of commitment to learning and improving oneself. As an aspiring professional faithful to these principles, I feel it is my social responsibility to be confident that I am using evidence-based studies to support all my recommendations. I hope to gain experience in these areas in a professional hospital setting. My vision is simple: to make the world a better place through nutrition. I feel an internship and obtaining my dietetic license will give me the power I need to be an instigator of change to make a difference.

            My long-term goal is to direct my focus to the political realm and increase the quality of food in America. I want a career that will help a large number of people, emphasize prevention, and continually challenge and motivate me. When I first became exposed to the impact of the Farm Bill in my Community Nutrition class, I gave a presentation to my classmates urging them to write to our Congresswoman Barbara Lee to advocate for increased accessibility of healthier foods to our nation. The student teacher saw my interest in the bill and recommended I join California Food and Water Watch. I attended seminars, held my own food justice seminar, and wrote letters to different representatives regarding increased accessibility of wholesome, organic foods. This was reinforced by my experience of studying abroad in Italy and discovering their slow-food-movement food culture.

            My ultimate goal is to better myself through the cultivation of experience and extend what I learn into society and positively affect the world. But I know that motivation is not enough. I am eagerly awaiting the opportunity to acquire the necessary tools to propel my dream forward.