The purpose of this portfolio is to provide a communication tool for internship directors which demonstrates my abilities and skills in the field of food and nutrition. It shall also serve as a focal point for the director before, during, and after the interview.
Cooking: new culinary techniques and experimental substitutions
Preventing and reversing obesity in youth
Within two years:
Complete Bachelor's Degree in Nutrition - Dietetics track.
Acquire a position in an accredited Dietetic Internship program.
Within five years:
Complete a Dietetic Internship.
Take the Registration Examination for Dietitians and obtain registration.
Continue with life-long learning through continuing education classes on diverse topics within the field of food and nutrition.
Advance in the field and obtain a professional position as a registered dietitian.
Jacqueline Gostola is a senior at Indiana University of Pennsylvania (IUP). She is working toward a Bachelor of Science Degree in Nutrition following a Dietetics Track. She is expected to graduate in May 2011. She is a dedicated student and has worked hard to maintain a 3.36 cumulative GPA. She has made the Dean's List three of six semesters since she has been at IUP.
Jacqueline is a member of the American Dietetic Association as well as the Pennsylvania Dietetic Association. When classes are not in session, Jacqueline has spent her time gaining practical experience in the field of food and nutrition. Specifically, she has experience in working in the area of weight management and public education. She is eager to learn and is constantly striving to improve her skills in order to better serve her coworkers and clients. She believes that the practical experiences she has had have greatly helped to prepare her for her future as a professional. She looks forward to continue learning after she receives her undergraduate degree.
After graduation, Jacqueline is hoping to complete a dietetic internship. She then plans to take the Registration Examination for Dietitians and obtain her registration. She has a passion for working directly with obese youth and hopes to obtain a professional position working in this specific area of dietetics.
Volunteer and Leadership Activities
Elected Secretary of religious student organization, May 2008, May 2009
Elected President of religious student organization, May 2010
Reactivated student organization, January 2009
Planned, organized, and directed a spaghetti dinner to feed 150 people
This picture depicts my work in an Experimental Foods course. Research was performed on the effects of the manipulation of fat in a given recipe. Appropriate technologies which were learned and applied included:
developing scorecards for subjective evaluation of products,
objectively testing products for volume by using a volumeter,
objectively testing products for cell size by using an ink blot test with v-calipers,
and analyzing obtained data through SPSS analysis.
The document provided is a sample Note for a client that was counseled through the Nutrition Connection and a Nutrition Counseling course. This course provided the experience of counseling clients one-on-one and helping to guide them towards their nutritional goals. Success in counseling proved to require the ability to effectively translate nutritional information about foods and the roles of nutrients in a manner which was understood by clients.
The attached lesson was used in teaching a group of culturally-diverse middle-aged adults involved in a clinical weight loss program during Thanksgiving week. This lesson addressed the concerns for these bariatric patients concerning how to handle holiday meals. Student objectives were to:
Identify emotions surrounding Thanksgiving Day and why
Be able to make a plan for the holiday
Recognize one new food safety tip
Identify emotions again
Most students felt nervous, worried, or out of control (at such a meal) before the lesson. At the end of the lesson, each student expressed feeling prepared and more at ease.