Kara Feeney

Kara Feeney

Initial Goals

Initially I would like to finish college with a degree in interior design and food and nutrition. I would then like to go to culinary school. Once I am finished with school I would like to start practicing as a certified sports dietician. With my history as an athlete, I would like to work with a gymnastics team or diving team because I have experience with both of these.

Work Philosophy

My work philosophy is hard work pays off and determination leads to success. I also believe that achievements come from having a positive attitude.

Long Term Goals

Eventually I would like to open up my own interior design business. I would love to design restaurants and open up some type of restaurant, that I design, where I can combine the use of sports nutrition and my knowledge of cooking and design.

Awards and Recognitions

  • Yearbook Design Editor
  • Member of National Honor Society (2006-2008)
  • Level 10 Competitive gymnast
  • Member of the University of Alabama gymnastics team (2008)
  • Member of the honor societies Phi Eta Sigma and Sigma Alpha Lambda (2008-present)
  • University of Alabama Diving team- walk on competitive diver (2009- present)
  • College of Human Environmental Sciences scholarship recipient

Community Service

  • Birthday club for Villa Maria orphanage
  • C. Elizabeth Reig special needs school- Special Olympics Organizer- (2004-2008)
  • Baking for St. Vincent's orphanage
  • Suds for Sulley- As a member of the University of Alabama Gymnastics team I participated in a car wash to raise money for a child in need of brain surgery (2008)
  • Halloween Extravaganza- The University of Alabama athletics department provides a Halloween game night, where each sports team assits the children in a different Halloween activity (2009-present)
  • Speaker at an elementary school- As a member of the swimming and diving team I had the opportunity to speak to a group of elementary students
  • Laps for CF- The University of Alabama swimming and diving team provide a show each year to help raise money for Cystic Fibrosis (2009- present)

Organization Memberships and Activities

  • Member of ASID- American Society of Interior Design
  • Member of the Student Dietetic Association
  • Member of the University of Alabama swimming and diving team

Sample Class Projects

Using the exchange list, I analyzed my dietary intake for one day.

Dietary Analysis

1.  Record your dietary intake for one day using the food record form. Indicate type of food, serving size, and how the food was prepared (raw, fried, broiled etc.).

Time Eaten/Drunk

Meal (B/L/D/S)

Food Item and Description

How Prepared

Amount Eaten

7:30 am

Breakfast

A bowl of cereal with milk

Dry cereal with milk

¾; cup of cereal and 1 cup of milk

12:00 pm

Lunch

Peanut butter and banana sandwich, strawberry/banana Greek yogurt, carrots

Peanut butter was spread onto the bread and a fresh sliced up banana was added, the carrots were raw

2 slices of bread, 1 banana, 7 carrots, 1 yogurt, 2 Tbsp of peanut butter

2:00 pm

Snack

Pistachios

Roasted

½; cup

4:45 pm

Drink

Horizon organic Chocolate milk

Poured into a glass

1 cup

6:30 pm

Dinner

Scrambled eggs and Havarti cheese

Scrambled

2 eggs and 1 slice of cheese

8:10 pm

Snack

Blueberries

Fresh

½; cup

2.  For this step, make a list of all foods identified in your dietary intake, breaking each food down into its composites, if needed.  For example, the composites of "spaghetti" could be:

  • 1 c. spaghetti noodles
  • 1 c. marinara sauce
  • 5 1-inch meatballs
  • 2 T. Parmesan cheese.

For each food, identify its category (Starch, Fruit, Non-starchy Vegetable, Meat, etc.) and nutrient information (calories, carbohydrates, protein, and fat), using the Exchange Lists. Compute the totals and provide the total intake of calories, carbohydrates, protein, and fat for the day. Also, provide the total number of exchanges from each food group consumed for the day. This work should be completed in the chart below.

Food

Food Group

Exchange Amount

Calories

Carbohydrate (g)

Protein (g)

Fat (g)

3/ 4 cup of Peach Honey Bunches of Oats

Starch

1

80

15g

2g

1g

1 cup of fat free milk

Milk and Dairy

1

100

12g

8g

0g

2 slices of Arnold honey whole wheat bread

Starch

2

160

30g

6g

2g

1 whole banana

Fruit

1

60

15g

0g

0g

2 Tbsp of Smuckers natural chunky peanut butter

Meat and meat substitutes

2

200

0g

14g

16g

7 Carrots

Non starchy vegetables

1/4

6

1g

1/2g

0g

1 6 oz. Chobani Greek yogurt

Milk and dairy

1

100

12g

8g

3g

½; cup pistachios

Fats

2

90

0g

0g

10g

1 cup Chocolate Milk

Milk and dairy

1

120

12g

8g

5g

2 eggs

Meat and meat substitutes

2

150

0g

14g

10g

1 slice Havarti cheese

Meat and meat substitutes

1

45

0g

7g

3g

3 Tbsp Milk

Milk and dairy

1/3

5

4g

2g

0g

1 Tbsp Butter

Fats

3

135

0g

0g

15g

½; cup Blueberries

Fruit

1

60

15g

0g

0­g

Totals 

Starch: 3

Dairy: 3 1/3

Fruit: 2

Fats: 5

Meat and Meat substitutes: 5

Non starchy vegetables: 1/4

1311 Calories

116 g of Carbohydrates

69.5 g of Protein

65 g of Fat

3.  For this step, you will be required to create an account to use the MyPyramid Tracker system. Using the MyPyramid Tracker web site, click on the Assess Your Food Intake and enter your dietary intake for 1 day.  When done, save your entries by clicking on the Save and Analyze link.  You will be directed to the Analyze Your Food Intake page.  Use the following three tools provided on MyPyramid to analyze your food intake.  When you receive the results for each tool below, copy the results from the web page and paste it into the space below for each tool.  When you are ready to move to the next tool, click on the Analyze Your Food Intake link at the top of the web page.

  • Meeting 2005 Dietary Guidelines (paste results below):

Dietary GuidelinesRecommendations

Emoticon

Number of cup/oz. Equ. Eaten

Number of cup/oz.Equ. Recommended

Grain

3.4 oz equivalent

6 oz equivalent

Vegetable

0.2 cup equivalent

2.5 cup equivalent

Fruit

2.4 cup equivalent

1.5 cup equivalent

Milk

3.4 cup equivalent

3 cup equivalent

Meat and Beans

6.4 oz equivalent

5 oz equivalent

Dietary GuidelinesRecommendations

Emoticon

Amount Eaten

Recommendation or Goal

Total Fat

44.6% of total calories

20% to 35%

Saturated Fat

13.2% of total calories

less than 10%

Cholesterol

561 mg

less than 300 mg

Sodium

2192 mg

less than 2300 mg

Oils

*

*

*

Discretionary calories (solid fats,added sugars, and alcohol)

*

*

*

  • Nutrient Intakes (paste the results below):

Nutrient

Your Intake

Recommendation orAcceptable Range

Food Energy/Total Calories (kcals)

2117

1831

Protein (gm)

84

46

Carbohydrate (gm)

232

130

Total Fiber (gm)

28

25

Total Fat (gm)

105

47 - 82.3

Saturated Fat (gm)

30.9

< 23.5

Monounsaturated Fat (gm)

45

**

Polyunsaturated Fat (gm)

22

**

Linoleic (omega 6) (gm)

21.3

12

Alpha Linolenic (omega 3) (gm)

0.8

1.1

Cholesterol (mg)

561

< 300

Vitamin A (mcg RAE)

1207

700

Vitamin C (mg)

38.2

75

Vitamin E (mg a-TE)

7.8

15

Thiamin (mg)

2.1

1.1

Riboflavin (mg)

3

1.1

Niacin (mg)

19.1

14

Folate (mcg, DFE)

401.4

400

Vitamin B6 (mg)

3.2

1.3

Vitamin B12 (mcg)

6.9

2.4

Calcium (mg)

1294

1000

Phosphorus (mg)

1844.7

700

Magnesium (mg)

393.1

310

Iron (mg)

23.6

18

Zinc (mg)

10.6

8

Selenium (mcg)

96.6

55

Potassium (mg)

3294

4700

Sodium (mg)

2192

1500 - 2300

4. In the space below, write a paragraph and critique your own dietary intake against the Dietary Guidelines for Americans.  Identify areas that successfully met the guidelines and areas that need improvement.

After reviewing my dietary intake for the day against the Dietary Guidelines for Americans, even though I ate healthy foods, I still did not acquire the correct amount of nutrients from all food groups. First, I did not eat enough vegetables. I knew after the day ended that I did not eat enough because I only had 7 carrots and did not get to cook any more vegetables for dinner, but usually I am very good with eating a lot of vegetables. Next, I did not eat enough carbohydrates and since I am an athlete I need to make sure I have enough carbohydrates for energy. Usually, when I cook dinner I have another grain added to my diet. I also think I had a high percentage of fat because I had a lot of peanut butter, cheese and nuts, which are all foods higher in fat. On the other hand, I successfully met the guidelines for fruit and milk. I love fruit and that is what I usually snack on. I would rather grab a piece of fruit than anything else. Overall, I ate healthy foods, but still need to watch the amounts of each healthy food that I am eating.

Summary

Kara Feeney is a student at the University of Alabama. She will complete her BS in interior design in the Spring of 2012 and return to the university to receive her masters degree in food and nutrition.

Education

Education
Aug 2008 - Present

BS in Interior Design and Masters in Food and Nutrition

University of Alabama