Here are the answers to the questions: 1. A deficiency of niacin causes pellagra, which results in diarrhea, dermatitis, dementia, and death. 2. Tuna, chicken, peanut butter, enriched cereals and rice, bread products, seeds and legumes. 3. Niacin is absorbed in the small intestine by sodium-dependent carrier-mediated facilitated diffusion. 4. The recommendation for daily niacin intake for adult males is 16 mg. 5. Another form of niacin is nicotinamide.

1. PORTFOLIO
CLASSSKILLS INVENTORY
CORE COURSES
COURSE SKILL LEARNED DESCRIPTION OF
SKILL USE
TABBED SKILL
AREA
ARTIFACT
NUTR 1100 Interactionof the
foodsystemwith
social political,and
economic,natural
environments.
Assesfooddeserts
incertainareas, as
well asplan
solutionsforthe
inadequately
suppliedareas.
Foodand Nutrition Fair Food
Chapter1
Summary
NUTR 1000
Utilize software
program fornutrient
analysisand
formulate dietary
recommendations for
3 dayfoodrecord
Assesspatientand
clientdietary
adequacyusing
analysissoftware
and formulate
specificnutrient
recommendations
Foodand Nutrition Nutrient
AnalysisProject
NUTR 2000 Understandthe
unique nutritional
needstofoster
optimal growthand
developmentduring
the lifespan including
maternity,infancy,
childhood,
adolescence,and
olderadultyears.
Applyknowledge of
lifespannutritional
needsina clinical
settingaswell as
planand implement
recommendations
for dietarychange
throughthese
stagesof the life
cycle.
Counselingand
Education
Case Study
NUTR 2200 Utilize differenttypes
of preservation
methodsof foodsas
well asvarioustypes
of preparation
methods.
Learn to prepare
and store food
properly,aswell as
how to distinguish
betweendifferent
foodsthrough
sensoryanalysis.
Communication
and Research
Literature
Review onthe
Efficacyof
Traditional
Herbal
Medicine
NUTR 2220 Adhere tofood
preparationaswell as
preservation
methods.
Apply sensory
analysisskillsto
confidently
prescribe certain
dietsfornutrition
requirements.
FoodSystems Term Project:
AnalgesicEffect
of Herbal Tea
Lab Report
NUTR 2990 Utilize knowledgeof
the philosophy,goals,
Prepare resume,
goals,and personal
Leadership/
Management
FirstPersonal
Statement

2. organizationsand
requirementsof food,
nutrition,andapplied
nutritionprofessions.
statementinorder
to obtain
employmentand
recognitioninthe
nutritionfield.
Draft,
7 Habits
Summary
NUTR 3000 Gain knowledgeof
macro- and
micronutrientsfroma
scientificview.
Includingtheir
digestion,
metabolism, and
utilizationatacellular
level.
Evaluate and
recommenddietary
intake of patients
for the prevention
of chronicdisease
and health
maintenance.
Counselingand
Education
Niacin
Transcript
NUTR 3350 Applicationof food
purchasing,quantity
foodproduction,and
foodmanagement
principlesina
commercial kitchen.
Applyfoodsafety
and sanitation
principlesby
participatingin
HAACPplan.Use
standardizedrecipes
and foodservice
equipmentin
productionof foods.
FoodSystems CountryRecipe
Final Paper
NUTR 3300 Foodpurchasingand
preparationprinciples
appliedtolarge
quantityfood
production,menu
planning,recipe
standardization,food
costs,and service in
institutions.
Applybasicfood
preparation
knowledge when
orderinginbulkfor
large eventsor
companies.
Foodsystems Bell Pepper
Salad
NUTR 3100 MNT therapyskills
associatedwiththe
preventionand
treatmentof disease,
includingobesity,
HTN, diabetes,and
kidneydisease.
Utilize knowledgeof
MNT therapy skills
to treat and
diagnose diseases.
NutritionCare
Process
Renal Prep
Assignment
NUTR 3600 Introductiontothe
theoryof medical
nutritiontherapy.
Utilize behavior
change modelsto
communicate health
and nutritionadvice
to consumers.
Counselingand
Education
Case Study

3. NUTR 4901 Examine the latest
trendsinthe fieldsof
food,nutrition,and
appliednutrition.
Provide an
opportunityin
nutritionto
demonstrate personal
and professional
growth.
Lead discussionson
topicsinthe
nutritionindustry
that affectthe
professionaswell as
share professional
experience gained.
Leadership
/Management
Personal
Statement
NUTR 4100 ApplyMNT therapies
on diseasessuchas
gastrointestinal,
pulmonary,wasting
disease,aswell as
enteral and
parenteral nutrition.
Applyknowledge of
MNT therapiesin
orderto treat
disease diagnosisin
patients.
NutritionCare
Process
Neoplastic
ADIME note
CysticFibrosis
Handout
Chronic
Obstructive
Pulmonary
Annotated
Bibliography
Medication
Handout
Cysticfibrosis
ADIME note
SCIENCE/ANALYSIS COURSES
COURSE SKILL LEARNED DESCRIPTION OF
SKILL USE
TABBED SKILL
AREA
ARTIFACT
BIOS1030 Observe the human
bodyas well asit’s
manysystemsand
functions.
Applyknowledge of
humanbiological
systemstoclinical
settingwhen
treatingpatients.
Communication
and ResearchBIOS1300
BIOS1310 Lab Vital
Information
Presentation
Transcript
BIOS2210 Interactionsbetween
humansand microbes
Assesbacterial or
viral infectionsin
Communication
and Research
Bacterial
Writing

4. including;vaccines,
antibiotics,
biotechnology,
immunity,disease
transmission,and
foodspoilage.
patientsaswell as
contribute to
stoppingspreadof
infectionbyusing
sterile techniques.
Assignment
BIOS2215
BIOS2250 Understand
significance of
geneticsinlife of
humansociety.
Utilize normal and
abnormal
chromosome
constitutions,gene-
protein
relationships,and
factors thatcause
mutationsof genes
and chromosomes.
Communication
and Research
Chromosomal
Maps
CHEM 1200 Introductionto
molecularprocesses,
as well asbiochemical
functionsand
techniques,metabolic
pathwaysand
transmission.
Applyknowledge of
chemistryaswell as
biochemical
reactionstoclinical
settingof
profession.
Counselingand
EducationCHEM 1210
CHEM 4890
MATH 1200 Acquire geometricas
well asalgebraicskills.
Adhere to
knowledge of
algebraic
algorithms.
Education MATH QUIZ
BUSINESS COURSES
COURSE SKILL LEARNED DESCRIPTION OF
SKILL USE
TABBED SKILL AREA ARTIFIACT
ACCT 1010
Accountingprocess,
external financial
reportingand
analysis.
Utilize financial
literacyconcepts
and budgeting.
Leadership/Management
MGT 2000
Understandingof
and practicing
solvingproblems
facingmanagersand
administrators.
Adhere tothe
workplace using
conceptsand
principlesfrom
behavioral
sciences.
Leadership/Management
ECON 1030
Basic theoryand
economicanalysisof
prices,wages,
interest,rent,and
Analyze the
capitalisticsystem
and determine
what,how,and for
Leadership/Management

5. profits. whomto produce.
GENERAL EDUCATION COURSES
COURSE SKILL LEARNED DESCRIPTION OF
SKILL USE
TABBED SKILL
AREA
ARTIFACT
Verbalize aswell as
utilize literacyonand
off paper.Understand
basicconceptsof
writinginthe health
science and
professions.
Utilize literacyto
communicate wellin
the workplace.
Communication
and Research
J COURSE
WritingJournal
on future
profession
HLTH 2300
Medical terms
associatedwiththe
bodysystems,disease
process,laboratory
tests,andclinical
procedures.
Utilize knowledgeof
medical terminology
to communicate
commonlyinthe
healthcare setting.
Communication
and Research

6. FOOD AND NURITION
1. Fair Food Summary Chapter 1
Chapter One: The System and Its Dysfunctions
This chapter begins by discussing the various components of our food system; from
the point of production to the moment it becomes waste. The author then takes the
reader through the food system, using corn as an example. He begins by giving a
brief description of modern-day corn production and goes on to discuss how it is
processed. He lists the various ways in which corn is used; some of you might be
surprised by the fact that most of the corn produced is not for human consumption.
When reading about distribution, I would like for you to take note of how energy
intensive this component of the food system can be.
As the food system developed, a variety of public policies were put in place to help
promote productivity, while keeping consumer prices low. Hesterman outlines these
policies and points out that U.S. agriculture policy has moved away from controlling
supply and pricing, while maintaining a commitment to protecting the income of farmers
who grow nonperishable crops that can be traded. Take note of the author’s discussion
of crop subsidies. Crop subsidies were initially developed as a way to maintain
economic viability for farmers and rural communities, however, many people believe
that they no longer serve this purpose and have become more about the politics of rural
elections and retaining revenue streams to those who have become used to them.

7. The policies and incentives that are currently in place have played a role in
production specialization amongst farmers. Unlike specialization in other industries,
farming is not only an economical system, but also a biological system. The author
describes how specialization has led to centralization and how centralization has led
to a concentration of power amongst a small number of companies in the food
system. It is important to understand the pros and cons of specialization and
centralization. While these aspects of the food system have allowed the consumer to
purchase at relatively low prices, there are many consequences that have come
about as a result.

8. COUNSELING AND EDUCATION
2. Nutrition 3000 Niacin Transcript
Niacin Transcript
This presentation is over Niacin or Vitamin B3
Learning Objectives:
The learning objectives for this presentation are as follows:
 Digestion of Niacin
 Functions of Niacin
 Structural Information
 Micronutrient Status
 DRI for Niacin
 Food Sources
 Interesting Facts about Niacin
Digestion:
In the digestion of Niacin, NAD and NADP are needed to assist in the absorption of the
vitamin. Pyro phosphatase is then needed for phosphate hydrolysis of NADP.
Glycohydrolase is needed to hydrolyze NAD, which releases free nicotinamide.
Nicotinamide along with nicotinic acid are absorbed by the small intestine by sodium-
dependent, carrier-mediated facilitated diffusion, although they can be absorbed by the
stomach. When niacin is in large concentrations, 3-4 grams, it is absorbed almost entirely
by passive diffusion in the intestines.
Niacin is mostly found as nicotinamide in the plasma, but nicotinic acid as well. In the
plasma, approximately one third of nicotinic acid is bound to plasma proteins. In the blood,
simple diffusion is how nicotinic acid and nicotinamide move across the cell membrane,
although nicotinic acid is transported into the kidney tubules. A carrier is required for red
blood cells, and energy is required for uptake in the brain.
Food Sources:
Fish and meats are the best sources of niacin, with beef liver being the highest at 15mg/3
oz serving. Tuna contains 11.3mg/3 oz serving, and veal provides 8.9mg/3 oz serving.
Chicken breast has 11.8mg/3 oz serving and beef and pork have 4.5 to 7.2mg/3 oz serving.
Peanut butter contains 4.3mg per two tablespoons, and 3 ounces of white turkey meat has
5.7mg of niacin. Other sources of niacin include enriched cereals and rice, bread products,

9. seeds and legumes. Niacin is also found in coffee, where heat converts trigonelline to
niacin. Niacin is also found in lesser amounts in green vegetables and milk.
Function:
The function of niacin is to help the body convert food (for example carbohydrates, protein,
lipids) into energy (or glucose for an example). It also helps develop and maintain the
digestive and nervous system, and helps the body make various sex and stress-related
hormones, mainly in adrenal glands and other parts of the body. Niacin also helps promote
healthy skin, hair, and eyes. Sometimes in the media, you hear that Niacin is the "beauty
wonder". Several studies has shown that foods and products containing Niacin have the
ability to stimulate DNA repair and increase cell turnover.
Structural Information
Another form of Niacin is Nicotinamide. In Nicotinamide the carboxyl group is replaced by
a carboxamide group, more complex amides, and a variety of esters. Unlike niacin,
nicotinamide is made up of six carbons, six hydrogens, two nitrogen’s, and one oxygen.
Similar to Niacin it is a water soluble B vitamin that prevents pellagra. Pellagra is when the
skin becomes so dry that it begins to crack and look somewhat scaly. Other signs of Pellagra
include dementia and diarrhea. Niacin and Nicotinamide have identical activity but
different pharmacological and toxic effects. Niacin reduces cholesterol, is involved in DNA
repair, and production of steroid hormones while Nicotinamides are not. Nicotinamides
can be toxic to the liver when consuming more than 3 grams a day. Niacin and
Nicotinamides are both precursors of the coenzymes nicotinamide adenine dinucleotide
(NAD) and nicotinamide adenine dinucleotide phosphate (NADP). The presence of the
enzyme NAD+kinase results in the conversion of NAD to NADP. These two coenzymes
participate in hydrogen transfer. NAD catabolizes fat, carbohydrate, protein, alcohol, DNA
repair, and anabolism of NADP by synthesizing fatty acids and cholesterol.
Micronutrient Status
Niacin is water-soluble, meaning that the body does not store them. The needs for
B3 can be meet through the diet. It is very unlikely to develop a B3 deficiency. One of the
main causes of Niacin deficiency is through alcoholism. Symptoms may include:
indigestion, fatigue, canker sores, vomiting, poor circulation, and depression, or more
severely it can cause pellagra. Prescription of very high does of B3 are given to help
improve the symptoms. Doses of Niacin should not be taken higher than the RDA due to it
be toxic if too much is taken. High doses can cause symptoms such flushing of the skin,
stomach upset, headache, dizziness, blurred vision, and an increased risk of liver damage.
(Ehrlich)
Excess niacin is transported in the liver to N1-methyl-nicotinamide, which is
excreted in the urine along with the 2- and 4-pyridone oxidation products of N1-methyl-
nicotinamide. The two major excretion products are N1-methyl-nicotinamide and its
pyridone derivative. The proportions differ depending on the amount and form of niacin
ingested and the status of the individual. If available, laboratory testing can help confirm
the diagnosis. This test would be beneficial for when the diagnosis is unclear. Urinary
excretion of N1-methylnicotinamide (NMN) is decreased; < 0.8 mg/day suggests a niacin
deficiency. (Institute of Medicine)

10. DRI
The current recommendations for Niacin are vast over specific populations. The most
significant recommendations are Adult men have a RDA of 16 mg and 35 mg at a maximum
upper limit. Adult women should consume 14 mg and 35 mg at a maximum upper limit.
Pregnant women and Lactating women should consume 17-18 mg of niacin for adequate
intake.
One Fact:
In 1937, niacin was originally known as nicotinic acid, found in fresh meat and yeast by
biochemist Conrad Elvehjem. Niacin was then also known as vitamin B3. The discovery of
this compound eventually led to a cure for pellagra, which is a disease related to vitamin
B3 deficiency (this was mentioned earlier in the powerpoint).
Five questions:
1. What is a deficiency of Niacin?
a. Diarrhea
b. Hot flashes
c. Vomiting
d. Memory loss
2. What is a food source of Niacin?
3. Where is Niacin absorbed in the body?
4. What is the recommendation for a male intake of Niacin?
5. Another form of Niacin is ______?
Answers:
1. C
2. Tuna, Chicken, Peanut Butter, enriched cereals and rice, bread products, seeds and
legumes
3. in the small intestine, little is stored in the body and any excess niacin is excreted in
the urine.
4. 16 mg for male niacin RDA
5. Nicotinamide
3. Nutrition 3600 CaseStudy
Sarah O’Neal
Feb.10 2016
TTM Case Study:

11. Jenniferisa36 yearoldteacherand motherof three. She easilylostherpregnancyweightaftergiving
birthto her daughterwhoisnow8 yearsold. She complainsthatshe never couldlose the weightafter
the birthof hertwins(bornby cesareansection) whoare now five. She is5’6” and weighs156lbs.
She followedavegetariandietinherearlytwentiesbutstoppedaftermarryingherhusbandandstarting
a family. Herhusband and kidslike toeata heartybreakfast. Since theirmorningschedule istight
Jennyheatsupbiscuit,eggandcheese sandwichesmostmornings. She saysshe eatsa healthierlunch
but sometimesgivensintothe temptationof the goodiesinthe teacher’s lounge. She cookskidfriendly
foodslike hotdogs,macaroni andcheese,chickenfingersorpizzamostnights. She and herhusband
ofteneatice cream afterthe kidsgo to bed.
Jenniferwouldliketogetback downto her“pre-twins”weightof 135lbs,but justisn’tsure how to lose
the weight. She statesshe anda friendbeganwalking3days a weekabout4 monthsago. However,
she doesnot seemtobe losingthe weight. She statesthatshe knowsshe hasto change her diettolose
the weight.
1. Dietary Changes:
a. What stage of change isJenniferinformakingdietarychanges?
i. Contemplation(gettingready)
b. What strategiesorprocessesof change are appropriate forthisstage of change?
i. Jenniferisaware of the pro’sand consof gettingreadytochange her dietplan.In
orderfor herto make thislife-style change she will needtocommittochange,and
believeinherself.Atthispointinherjourneyitwill be normal forJennifertowant
to give up,or become discouraged.Inordertopreventthatshe needs tobe
encouragedandsupportedbyfriendsandfamily,andpossiblyevenanutritionist.
c. Provide anexample of howyouwoulduse one of these strategiestohelpJennifermove
forwardthroughthe stagesof change.
i. In orderto helpJennifermove throughthe stagesof change Iwouldbe able to
provide education,mealplans,andsupportduringherjourney.
2. WalkingProgram:
a. What stage of change isJenniferinforincorporatingawalkingprogramintoherroutine?
i. Jenniferisinthe actionstage basedonher decisiontowalkthree timesaweek.
b. What strategiesorprocessesof change are appropriate forthisstage of change?
i. Duringthe action stage itis imperative thatJenniferkeepherwalkingroutinegoing
and continuestolowerherriskfordisease.
c. Provide anexample of howyouwoulduse one of these strategiestohelpJennifermove
forwardthroughthe stagesof change.
Providingnutritional education,andideasforexerciseIwouldhelpJennifertostayon
track withherweightlossgoal.
4. Math 1200 Quiz

12. MATH 1200
SARAH O’NEAL
5.
6. 1. Suppose a basketball playerscoredthe followingnumberof pointsinhislast15 games:4, 4,
3, 4, 7, 16, 12, 23, 15, 8, 5, 18, 8, 29, 21.
7. Fill inthe followingfrequency(andrelativefrequency) distribution.
8.
Bin Frequency Relative Frequency
1-6 5 33%
7-12 4 27%
13-18 3 20%
19-24 2 13%
25-30 1 7%
Total 15 100%
9.
10. 2.
11. a. What percentage of games didthe playerscore 12 pointsor less?60%
12. b. What percentage of gamesdidthe playerscore between7and 18 points(inclusive i.e.
7<=points<=18)? 47%
13.
14. 3. If youwere to draw a histogramfromyourfrequencydistribution(fromQuestion1),wouldit
be skewedtothe rightor left? Thatis,isthis distributionskewedrightorleft?
15.
16. Right
17.
18. 4. Calculate the followingstatisticsfromthe basketballscores:Mean,Median,Quartile 1,
Quartile 3,Minimum,Maximum, Range,IQR,andStandardDeviation.
19.
20. Mean= 11.8
21. Median=8
22. Standard Deviation= 8.2
23. Minimum= 3
24. Q1 = 4
25. Q3 = 18
26. Maximum= 29

13. 27. Range = 26
28. IQR = 14
COMMUNICATION AND RESEARCH
6. Nutrition 2000 Literature Review

14. EFFICACY OF TRADITIONAL HERBAL MEDICINE
Sarah O’Neal
Ohio University
Abstract
There has beenmuchcontroversywhencomparingtraditional clinical medicines,withhomemade
herbal remedies. The purpose of the followingstudieswere toevaluate the safety,andefficacyof
traditional alternative herbal medicine.(Brinckmann,J.,Sigwart,H.,& Taylor,L. (2003). The firststudy
useda placebotoinvestigate the usefulnessof herbal teaandit’sabilitytoreduce paincausedbyacute
pharyngitis.A studypreformedby(STEEL,A;etal.) evaluatedthe calmingeffectsof usingalternative
medicine while givingbirth.The finalexperimentreviewed“The advantagesof Natural Analgesicsover
ConventionalSyntheticAnalgesics.”Patidar,A.,Birla,D.,Patel,V.,Chaturvedi,M.,& Manocha, N.
(2014).
Throughthese case studiesIhope to prove the manybenefitsof usingnatural analgesicsovertraditional
pharmacydrugs whendealingwithpain.
The use of herbswiththe intentiontoheal isknownas“herbalism”andwas designedtouse
herbsto treatthe underlyingcausesof disease inaclient.Insteadof lookingatthe signsandsymptoms
and thentreatingthe disease,herbalistslookatthe whole picture,fromlifestyle tophysical stressorin
orderto prescribe the righttreatment. Once the cause of a conditionisdiscovered,the herbis
prescribedtorestore the body'snatural balance.Herbsare alsousedinmany traditionsasa
preventativeactiontoboostimmune functionandpromote general wellbeingbefore anydisease

15. occurs. Herbalismhasbeenusedforthousandsof yearsdatingbackall the way to the AncientRomans,
and Greeks.Throughthe Middle Ages,monasteriesservedasmedical schools.Withinthe monasteriesis
where specificherbsknownforhealingwerekeptandstudied. While manypharmaceutical companies
use the active ingredientsfoundinherbsintheirproducts,herbalistsbelieve insomethingcalled"herbal
synergy,"whichmeansthatinorderfor the herbto be as safe andeffectiveaspossible,itisimportant
to use the whole plant. Forinstance,meadowsweetcontainssalicylicacid,whichisthe active ingredient
inaspirin.While aspirinaloneoftencausesissuesinpeople whohave sensitivestomachs,meadowsweet
alsocontainstanninandmucilage,whichworktoprotectthe stomach fromany discomfort.
An analgesicisadrug that selectivelyrelievespainbyactinginthe Central NervousSystem
(CNS) oron the peripheral painmechanisms,withoutsignificantlyalteringalertness.Insocietytoday
manypeople thinkof traditional pharmacologyprescribedmedicineasbeingthe onlyworkingrelieffor
pain.In a studydone by Brinckmann,J.,Sigwart,H.,& Taylor,L. (2003), sixtyadolescentsunderthe age
of eighteen,whopresentedsignsof acute pharyngitisweretested.The individualswere splitintotwo
control groups,one group receivinganherbal teasupplemental treatment,andthe othergroup
ingestingthe placebomedicine throughoutthe durationof the experiment.The goal of the studywasto
prove the positive effectsof the herbal teaknownas“Throat coat,” andthe see if there wasany
substantial healingtime.Afterthe twotoseven-dayperiod,the adolescentswere sentbackintoa check
up.The resultsshowedcomparedtothe placebotea,intensityof paininthe throatwhenswallowing
was significantlyreducedbythroatcoat.The physiciansobservedsignificantchangesinrange of pain.
There wasalso a statisticallysignificantimprovementof speedof recoveryinthe ThroatCoat treated
group.The studiedproved the authorshypothesisandshowedThroatCoat,a natural herbal tea,was
significantlysuperiortothe placebomedicine provided.

16. The secondexperimentwasdesignedtoexamine involvementof painduringbirthwithboth
pharmacologicsedativesandalsonatural herbal alternatives.The studyinvolved2,445womenall who
were documentedduringchildbirth,andthroughouttheirpregnancy.60.7% of womenusedsome form
of anesthetic,whetheritwasnatural or induced.66.7% whousedanalgesicdrugsusedasynthetic
traditional type of painkiller,suchasan epidural. (STEEL,A;etal.) There wasan inverse effectfor
womenwhohadan epidural analgesiaandwhohad consumedherbal teathroughouttheirpregnancy.
Resultsshowedwomenwhohaddone bothof these treatmentsinrelationtotheirpregnancyshowed
reducedamountsof painduringlabor.Due to the studydesignthere wasa confirmedcausative
relationshipbetweenthe use of syntheticandnatural analgesics.The studyconfirmedthe physiological
impactof notonlyusingherbal medicine totreatexcruciatingpain,butalsothe effectsof
pharmaceutical drugspairedwithherbal supplements.The resultsindicatedthatwhile syntheticdrugs
helpedreduce pain,herbalmedicinewasthe relaxingfactor.
The final reviewwrittenby Patidar,A.,Birla,D.,Patel,V.,Chaturvedi,M.,& Manocha,N. (2014),
providedaninsighttoa more controversial topic,natural analgesicsversusconventional syntheticdrugs.
Drugs are typicallyconsumedinordertoreduce pain,there are varioussyntheticdrugssuchas;aspirin,
ibuprofen,ect.These drugsare usedasanalgesics.Since thesedrugsare synthetictheycome witha
varietyof repercussionsincluding:nausea,stomachpain,ulceration,depression,vomiting,andeven
some cardiovascularriskslike bradycardia.The alternativestothese drugsinvolve medicinal plants.
Morphine,white willowbark,curcumine,greentea,andgingerare some examples.There are various
plantderivedpreparationshave beenusedforhundredsof yearstoobtaineffective painrelief.Herbal
medicationsare becomingincreasinglypopulardue tothe lackof knownlastingside effects.The review
alsoindicatedthatmore and more familiesare alsobeginningtouse herbal medicine ontheirchildren
as opposedtoover-the-counterdrugs.The literature alsostatesthatherbal medicinemaybe becoming
increasinglypopulardue tothe financial stressof usingsyntheticdrugs.

17. In conclusionthere are manybenefitstousingherbal medicine,aswell asdraw backs.Herbal
medicine isoftenlessexpensive thanprescribedsyntheticdrugs.Alsothe typical view of herbal
medicine isthatitisnot as harsh onthe humanbodyas chemicallyengineeredmedicine.Eachof the
studiespreformedfoundthatusingherbal medicinecannotonlyhelpfightoff infection,andreduce
pain,butcan alsohelppreventmanytypesof illness.The reviewarticle mentionsmanyimportant
controversieswhencomparingsyntheticdrugstonatural analgesics,butperhapsthe mostprominent
fearof usingherbal supplementsisthe unknownfactor.Herbal medicine,andherbalismrequire
knowledge aboutplants,andtheirhealingabilities.Manyindividualsare unaware of thistype of
knowledge,andmaintaintheiruse of prescribedmedicine.There will alwaysbe ademandforsynthetic
drugs,especiallypainkillers,andantibiotics,there will alsobe demandforherbal supplementssuchas
herbal teathat isusedfor healing.Whileinsocietytodaysyntheticmedicineispresumedtobe more
popularthe evergrowingnatural analgesicfieldisbecomingincreasinglysoughtout.Througheach
studythere were personal beliefsandopinionsonwhichtype of medicine isbetter,andmore effective.
While engineereddrugsare knowntoworkbetterand more regularly,natural analgesicshave many
benefitsthattrulyintrigue people.
References
Mark Blumenthal:QualityandEfficacyof Herbal Medicines.(2015). IntegrativeMedicine:A Clinician's
Journal,14(4),54-59 6p.
Patidar,A.,Birla,D.,Patel,V.,Chaturvedi, M.,&Manocha, N. (2014). A Review onadvantagesof Natural
AnalgesicsoverConventional SyntheticAnalgesics. InternationalJournalOf Pharmacy &Life Sciences,
5(5), 3534-3539.

18. Enna, S.J., Stata Norton,andKevinS.Smith.2012. Herbal supplementsand thebrain.[electronic
resource] : understanding theirhealthbenefitsand hazards.n.p.:UpperSaddle River,N.J.:FTPress,
c2012., 2012. OHIO UNIV - MAIN'sCatalog,EBSCOhost(accessedNovember23,2015).
EBSCO CAMReview,B.(2015). Natural treatmentsforstrepthroat. SalemPress Encyclopedia Of Health,
7. Bios 1310 – Lab Vital Information and Research
BIOS 1310
Sarah O’Neal
Lab Vital Information Presentation Transcript
Hypothalamusisreferredtoas: Master control center
Hypothalamuslocation: base of braininanteriorportionof diencephalon
Infundibulum: connectshypothalamustopit.Glandor (hypophosis)
Pit.Glandlocation:hypoglossal fossaof sphenoidbone
Pit.Glanddivided: posteriorandanteriorlobes
Anothername forAnt.Pit.: adenohypophosis
^^How is itconnectedtohypothalamus: bybloodvesselnetwork(hypophysial portal system)
What traelsalongthispathway: hormones
What istheirfunct? Regulate activities
Anothername forPost.Pit: Neurohypoposis,byneuronsthatformhypothalamo-hypophysialtract
What travelsthispathway? Hormones—byaxons
What istheirdestination: post.Pitgland
2 classesof hypothalamichormonesthatregualte AntPit.: releasing&inhibiting
How dotheyreach Ant.Pit.: hypophysial portal system
What istheirfunct:stimulate orsuppresshormones
How doAnt. Pit.Hormesarrive at destination: viabloodstream
HormonesproducedbypostPit.: antiduretic&oxytocin

19. Source of Post.Pithormones: arrive thrubloodstream
How are hormonestransportedtotargetcells:viabloodstream
Occurs whenhormonesarrive attargetcells: bindtomatchingreceptorsonthose cells& the hormone-
receptorcomplexeswilltriggerchangesintargetcells
Triggerschangesintarget cell: hormone receptorcomplexes
Aldosterone:lipidsoluble,easilydiffuse thruPM
Aldosteronebindswith: aldosterone receptor
Where doesAldosterone receptorcomplexgo: movesintonucleus,bindsw/DNA
Bindingsynthesizeswhatmolecule: mRNA
Functionof mRNA: codesfor proteins
Where doesmRNA go:goesfrom nucleustocytoplasmbindstoribosomes
Pineal gland:peasized/indiencephalon/secretesmelatonin
Pituitarygland:middleof midline cranial fossa/ovalshaped/2functional lobes
Hypothalamusfunctions: secretesreleasingandinhibitinghormones
Largestendocrine gland: Thyroid
Thyroid:inferiortolarynx,butterflyshaped,left&rightlobes
Thyroidglandiscomposedof: thyroidfollicles
Thyroidfollicle:simple cuboidal epithelium,surroundcentral lumen
Antagonistof calcitonin: parathyroidhormone
2 hormonesrefferedtoasThyroidhormone: tryiiodinethyronine &tetraiodothyrine
Hormone that maintainsTHsynthesis&secretion: TSH
Thyroglobulin:numeroustyrosineaminoacidsintofolliclelumen
Moleculesthatcrossfollicularcellsfromthe bloodin1st
phase of TH production: Ioide molecules
Primaryeffectof TH: maintainnormal cellularmetabolicactivity,importantforgrowth
Hypothyriodism:ExcessTH,increasedmetabolicrate/weightloss
F(x)nof thyroidgland:secrete hormones

20. Enlargedthyroidgland: goiter-due toinsufficientdietaryiodine
Locationof Parathyroidgland: posteriorsurface of thyroidgland
What arteriessupplythese glands: inferiorthyroidarteries
2 typesof parathyroidgland cells:chief cells&oxyphil cells
Functionof chief cells: synthesize parathyroidhormone
Functionof oxyphil cells: nofunction
What causesrelease of PTH: lowbloodcalciumlevels
How desPTH raise bloodcalciumlevels: promotesreabsorptionof calciumfrombone tissue
Pancreas:b/wduodenum&spleen,inferior&posteriortostomach
Pancreas:bothenocrine &exocrine
Cellsactivatedbydecliningbloodglucose levels: alphacells(secrete glucagon)
Cellsactivatedbyincreasingbloodglucose levels: beta(secreteinsulin) Stimulate cellstoabsorbglucose
& aminoacids frombloodtostore nutrients
Clustersof cellsthatcreate endocrine portionof pancreas: isletof lagerhans
Suprerenal gland2layers: Outercortex & innermedulla
Corticosteroids:25collectivelysynthesizedhormones
Where are theysynthesized: inoutercortex
Mineralocorticoids: groupof hormonesthatregulate electrolyte compostionandconcentration
Where are theysynthesized: outerlayerof cortex
Principal mineralocroticoid: Aldosterone
Functionof aldosterone: regulate Na&K ionsinbloodsupply
8. Bios 2210 – Bacterial Writing Assignment
Writing Assignment #3
Sarah O’Neal

21. WhenI startedwiththe firstarticle A SymbioticWay of Life I wasintriguedwiththe way
microorganismsfeedoff of,anddevelopfromeachothertosurvive.The secondarticle Toddler
TemperamentCould beInfluenced by Gut Bacteria wasthe most interestingtome.The effectsof
behaviorfromtoddlersisneversomethingIthoughtwouldcome frommicrobiotainthe intestinesof
children.The thirdarticle wasveryimpressive entitled World of Hidden Life Teemsbelow OurFeet. Janet
Jansonhas a clearpassionforfinding,andhelpingdifferenttypesof speciessurvive inthe most
comfortable waspossible.
In all three articlesbacteriaismentionedinsome way,whetheritbe the wayitis affecting
toddlersandtheirbehavior,tohowtobesthelpthemsurvive incertainenvironments,these speciesare
the mainfocus.The fact that bacteria,anditsmany formscan have a negative orpositive effecton
personality,andbehaviortraitsgoestoshow how detrimental tosocietyitis.The more we learnabout
bacteriaand all of its subspeciesthe more we cancontribute toour world.Also,these speciescannot
onlylive off of one anothertheycanphysicallyhelpeachothersurviveintheirenvironments.Onthe
topicof the environmentsinwhichthese specieslive,we musthelpseedandfostertheminspaces
where theywill be successful,justlike Jansonsays.Bacteriaplayacrucial role onour societyandwe as
humansoftenbenefitfromthem.Jansonisdoingresearchinmanyof the differentenvironmentsthese
speciesgrowhowevershe ranintoher fairshare of problems “Youcouldgetinformationaboutspecific
genes,butsequencingtechnologieswereveryslow,” here she statesthateventhoughshe isfindingthis
newinformationtechnologyisnotyetadvancedenoughtokeepupwiththe findings.
All inall,bacteriaandall of the subspeciesare prettyamazing.Theycando thingssuchas make
otheranimalssick,all the wayto helpingusbreathe.Inmyopinionthe more we know abouthow,and
where theyfunctionthe bestthe more we asa speciescanbenefit.Bacteriahave alotto offerus,we
needtoembrace the knowledge.ScientistssuchasJanson,Miami University,andOhioState University
are beginningtopushthe boundariesandtestbacteriaindifferentwaystosee all of the possible waysit
can positively,andnegativelyaffectthe world.
9. Bios 2250 –ChromosomalMaps
Examplesof Chromosomal Maps
Bios 2250
Sarah O’Neal

22. 10. Junior Comp: Writing Journal
Writing Journal 7
Sarah O’Neal
Junior Comp
B
C
D
E
F

23. While writing my research paper there have been many interesting topics I have
discovered. The Physician Assistant profession comes with many opportunities to branch out and
practice various types of medicine. Some of the most interesting things I have learned are the
lack of PA professionals involved in pediatrics. Also, the different chances to serve the program
“Doctors without borders.” Throughout this research project I have been able to examine the
profession in many different ways and have truly gained even more respect and admiration for
the individuals who choose this career path.
When it comes to pediatrics the PA presence is lacking. I have researched this area and
found that most graduates of PA programs immediately specialize in emergency medicine. There
are various theories as to why more new graduates do not immediately focus on pediatric
medicine, however the most promising I have read about indicates that recent graduates go
where the most plentiful jobs are, also where the action is. Emergency medicine is never boring,
and is always needed. Assuming the role of a pediatric PA takes more patience and skill set, also
timing. Once I am certified to practice medicine as a PA I hope to branch into Pediatric care and
even obstetrics.
The “Doctors without Borders” program is another aspect this research paper has brought
into view for me. I am extremely interested in traveling, and I cannot imagine what could be
better than traveling and helping others. I believe it is a sense of duty to give to those who are
going without, especially when it comes to quality medical care. This program offers rural
countries prime medical care at no cost. It also offers medical professionals a chance of a
lifetime, and meaningful work. Once I achieve my dream of becoming a PA I want to reach the
lives of many, and this program allows just that.

24. Through this research I have gained a better understanding of my future profession and have not
only a better idea of my goals and career, but also a deep profound respect for the up and coming
profession. Physicians Assistants will always be needed in the medical field and the choice to
pursue this career is a responsibility in its own. Assuming the role of a PA is assuming
responsibility for lives, and health of individuals. I am excited to continue my education into this
impressive field.

25. FOOD SYSTEMS
11. Nutrition 2220 – Analgesic Effect of Herbal Tea
12. ANALGESIC EFFECT OF HERBAL TEA
SARAH O’NEAL
KATIE DENISON
LAB THURSDAY 5-8
APRIL 14 2016
13. INTRODUCTION
Herbal tea has beenrumoredtohelpindividualscope withpainforalengthof time.The
methodof usinganalgesicherbstoalleviatepainisknownasherbology.The mostpopularusesof
herbologywhenitcomestoreducingpainare;arthritispain,headaches,toothaches,sore muscles,
lowerbackpain,and neuralgia.Whilethe use of herbal supplementssuchasteato reduce painis not
regulatedbythe Foodand Drug Administration(FDA)ithasbecome increasinglypopularwithinthe
populationoverthe lasttenyears.Chamomileteaisknownasan herbwithmedicinallyactive roots.The
herbeasesmusculartensionorpaininback, shoulders,andneck.Itisa populartreatmentfor
osteoarthriticpain,andmayrelievesome symptomsof rheumatoidarthritisaswell.The tea’sactive
ingredientsincludeharpagide,andharpagoside,bothiridoidglycosideswithanalgesicandanti-
inflammatoryactions.Thistreatmentisconsideredsafe atthe typical dosage of 750 mg consumedthree
timesdaily.Greenteahasbeenshowntohave analgesicandanti-inflammatorypropertiesandmay
constitute anatural treatmentoptioninchronicinflammatorydisorders.The active ingredientsof green
tea are methylxanthinealkaloids,theophylline,andtheobromine.These compoundshave similarbut
not identical actions.Thesepolyphenolsare notvitmainsbutappeartohave strong antioxidant

26. properties.Currentlyinthe UnitedStatesgreenteaisalsounderevaluationforitscancerpreventative
qualities.
14. METHODOLOGY
In the three experiment’spreformedtestingthe significance of herbal teaadditivestomuffins
the same listof ingredientswasusedeachtime.The ingredientsincludedconsistedof;twoeggs,one
cup sugar,two cups all purpose flour,one banana,one half cupbutter,six tablespoonsmilk,twoanda
half teaspoonsbakingpowder,one half teaspoonsalt,twoindividual packagesof greentea,ortwo
individualpackagesof chamomiletea.Inordertoprepare the muffinbatter,the directionswereas
follows:firstsiftall dryingredientstogether(flour,sugar,bakingpowder,andsalt),nextcombineall
otheringredientsinseparatebowl,folddrymixture intomix until smooth.Finally,the batterwas
separatedintothree equal portions.One portionwasleftunalteredasthe control,twoindividual
packagesof chamomile teawere addedtothe secondportion,andtwoindividualpackagesof greentea
were addedtothe thirdportion.Thenthe muffintinswere filledtwo-thirdsof the wayfull (50grams)
withbatter, and bake inpreheated350-degree ovenfor15-20 minutesdependingonthe size of the
muffins.
Four typesof testswere usedduringeachexperimenttoevaluate the muffins.The tests
includedanobjectivetestdecipheringflavor,texture,andappearance aswell ascomparingthe color
compositionof all three typesof muffinsusingacolorimeter,atriangle testtoinclude the preference of
taste from the classand finallythe textureof eachmuffinwhichwastestedusingapenetrometer.These
specifictestswere choseninordertoscientificallyhighlightthe differencesbetweenthe muffinsthat
receivedherbal infusionandthe control muffins.
15. RESULTS
Trial 1
Table 1
Comparison in Flavor,Texture,and Appearance
Variation Flavor Texture Appearance
Control Muffin Banana,Sweet Light,Fluffy,Crumbly Lightyellow,Large
Chamomile Infused
Muffin
Sweet,Herbal,Fresh Grainy,Light Lightlyspeckled,Light
yellow

27. GreenTea Infused
Muffin
Plain/Bland Grainy,Dense Verydark,Speckled
Table 2
Colorimeter
Item L* a* b*
Control 72.8 1.4 27.9
Chamomile Infused
Muffin
48.1 1.7 21.4
GreenTea Infused
Muffin
61.9 1.7 21.4
Table 3
Penetrometer(texture)
Item 1 2 3 Average
Control 179 190 200 189.67
Chamomile
InfusedMuffin
147 167 132 148.67
GreenTea Infused
Muffin
149 160 140 149.67
Trial 2
Table 1
Comparison in Flavor,Texture,and Appearance
Variation Flavor Texture Appearance
Control VerySweet,Banana Moist,Dense Lightyellow,pale
Chamomile Infused Herbal, Fresh,Banana Grainy,Light Lightyellow,Speckled

28. Muffin throughout
GreenTea Infused
Muffin
Herbal,Greentea Grainy,Dense Dark, HeavilySpeckled
Table 2
Colorimeter
Item L* a* b*
Control 74.7 1.2 29.5
Chamomile Infused
Muffin
46.8 3.2 24.3
GreenTea Infused
Muffin
64.2 1.6 22.3
Table 3
Penetrometer
Item 1 2 3 Average
Control 181 187 196 188
Chamomile
InfusedMuffin
150 166 134 150
Greentea Infused
Muffin
150 156 139 148.33
Trial 3
Table 1
Comparison in Flavor,Texture,and Appearance
Variation Flavor Texture Appearance

29. Control Banana,Sweet Light,Fluffy Pale,Lightyellow
Chamomile Infused
Muffin
Herbal,Fresh Grainy,Light Speckled,Airy
GreenTea Infused
Muffin
Herbal,Sweet Dense,Grainy Dark, Speckled
Table 2
Colorimeter
Item L* a* b*
Control 73.4 1.4 28.6
Chamomile Infused
Muffin
49.1 3.6 25.1
GreenTea Infused
Muffin
62.1 1.4 22.3
Table 3
Penetrometer
Item 1 2 3 Average
Control 181 187 198 188.66
Chamomile
InfusedMuffin
150 166 134 150
GreenTea Infused
Muffin
145 154 139 146
16. DISCUSSION
The tablesprovidedabove show the datacollectedfromthe experimentthroughthree of the
teststhat were demonstrated.The resultsof the triangle testshowedanexponential likingforthe
Chamomile infusedmuffinoverthe othertwovariationsduringeachexperiment.Duringtrial one nine
tastertesterspreferredthe Chamomilemuffin,three preferredthe control bananamuffin,andtwo
chose the Greentea infusedmuffintobe the bestflavorall around.The resultsfortrial twoshowedthe
six testerspreferredthe overall taste of the chamomilemuffin,sixpeople chose the control banana

30. muffinastheirfavorite,andthere wasnota preference forthe GreenTeainfusedmuffin.Trial three
data concludedthe resultsbyreiteratingthe preference forChamomileinfusedmuffinswith8people
electingthisvariationasthe besttasting,three people preferringthe bananacontrol muffin,andfour
testerschoosingthe Greenteainfusedmuffinasthe “best”tasting.
In regardsto the differencesinflavor,texture andappearance throughoutthe three trialsthe
muffinstypicallyturnedoutsimilar.Fiftygramsof muffinbatterwasusedduringeachtrial toensure
accuracy. The resultsshowingthe the Chamomilemuffinwasthe mostoverall preferredeachtime was
surprisingtome due to the fact that theyqualityof the muffinwasdifferentthanthatof a “desired”
muffin.Duringeachexperimentthe Chamomile infusedmuffinappearedgrainy,andlesssweetthanthe
original controlledbananamuffin.The original bananamuffintypicallyturnedoutmore sweet,and
moistand yetwasstill notthe most overall preferred.The Greenteainfusedmuffinwasthe least
preferredamongthe taste testers.Thisfinal resultwasnotsurprisingdue tothe texture,andlacklackof
flavorof thisvariationof muffin.The resultsof the penetrometertestrevealedeachtrial thatthe
control banana muffinwasthe leastpenetrable.The resultsof thistestwere verysurprisingasthe
control muffinappearedtobe the leastdense,whichwouldmake itseemasthoughitwouldtake the
leastforce to penetrate whenconsuming.Choosingtoincludethe colorimeterinthe experimentwasto
determine thatthere wasinfacta colordifferencebetweenthe three variationsof muffins.The banana
muffinappearedpale,andlightyellowduringeachof the three trialswhereasthe herbalteainduced
muffinswere typicallyspeckledandof a darkerpigment.
All inall,the experimentprovidedgreatdataasto how addingthese analgesicpainrelievers
intoa foodproduct can alterthe products taste,appearance,andtexture.While herbal remediessuch
as tea are still beingtestedfortheireffectsonpain,studiesshow the increasingpopularitythrough
usingherbal andhome remediestohelpalleviate painisincreasingsubstantially.Throughoutthe next
generationproductssuchasthe muffinscreatedthroughoutthisexperimentmaybe available for
purchase as treatmentforchronic,and acute inflammatorydiscomfort.
12. Nutrition 2220: Lab Report
THE EFFECTS OF VARIOUS FLOURS ON BAKING
SARAH O’NEAL
OHIO UNIVERSITy
i. Purpose

31. The purpose of creating this experiment was to demonstrate the preparation of gluten and its
components. The experiment was also designed to compare gluten to different types of flours.
Also, the show the effect of sugar on gluten as well as the effect of fat on gluten. Finally, the
experiment was also tested to compare the volume, texture and flavor of cakes prepared using
different types of flour.
II. Methodology
In order to complete the experiment, the class followed directions from the lab manual. The
first process indicated was the preparation of gluten. The gluten was formed by adding 120
grams of the groups assigned flour to 60 ml of water. The water was gradually added to the
flour while mixing with a fork. The purpose of this was to form a stiff dough that was no sticky
so that it could be easily kneaded. With some flours it was not necessary to use the entire 60 ml
of water, and with other flours more than 60 ml of water was needed. The dough was then
kneaded until smooth and elastic, it was imperative that no group add more flour. The dough
was then manipulated gently under cool running water, a cheesecloth was available for the
dough that did not hold together well, which could have been from not being kneaded enough
before being placed under the cool water. The dough was to be continuously washed until the
water was clear. The water turned clear once all of the starch was washed out. The gluten was
then gathered into a ball, if the group member used a cheesecloth while washing out the starch
they may have had to scrape the gluten thoroughly from the cloth. The gluten ball was then
placed on a baking sheet and placed in the oven at 425 degrees for fifteen minutes. The
temperature was then reduced to 300 degrees and the gluten ball continued baking for thirty
minutes. Once the gluten ball had cooled it was weighed and recorded. The volume of the
gluten ball was then measured by using the seed displacement method.
The next experiment varied by flour per group. Each group was assigned to test their
type of flour on cake. In this particular experiment first the assigned flour, salt, and baking
powder were sifted together twice, while the vanilla was added to the milk as directed. The
sugar was then added to the shortening four tablespoons at a time, creaming 100 strokes after
each addition. The egg was added to this cream mixture and mixed for one minute at medium
speed. 1/3 of the flour and 1/3 of the milk mixture were then added together and mixed for
one minute at medium speed. The batter was then transferred into an 8-inch square baking
pan, and baked at 375 degrees for about 30 minutes. The cake was then cooled in the pan and
tested for evaluation based on height, texture, and flavor.
III. Results (Brannan, R.G. 2011. Laboratory Manual for NUTR 2220. pp. 71)
Table 1: A. Preparation of Gluten (LAB DATA)
Type of Flour Appearance Weight (g) Volume (cm^3)
Bread Light brown/dense N/A N/A
Whole Wheat Very light/dense 20 302
AP Dark brown 84 342

32. Cake Very light brown/tiny 5 0
Bread Light brown/speckled 27 171
AP Very dark/burnt 100 342
Table 1: Class Data
Type of Flour Appearance Weight (g) Volume (cm^3)
Cake --------- 15.4875 59.35
Bread --------- 32.5 983.25
AP --------- 37.5 274.09125
Whole Wheat --------- 29 332
The tables above describe the appearance, weight, and volume of the gluten balls
prepared with various types of flours.
Table 2: B. Effect of Flour on Cake (Lab Data)
Type of Flour Volume (cm^3) Texture Flavor
Bread 1356 Dense Bland
AP 1326 Soft Floury/dry
AP 1835 Crumbly, hard Floury/dry
Cake 1270 Dry Sweet/sugary
Bread 619.35 Dry Dense/dry
Whole Wheat 826 Dry, Hard Wheat taste
Table 2:B (Class Data)
The tables above represent the volume, texture, and flavor of the effects of flours containing
gluten on cake.
Table 3: B. Gluten Free Cakes (Lab Data)
Type of Flour Volume (cm^3) Texture Flavor
Cake 1366 252 N/A
Bread 1332 176 N/A
AP 3955 228 N/A
Whole Wheat 1094 262.6666667 N/A

33. Flour Type Height (mm) Hardness (mm)
Bobs 1 to1 N/A N/A
Domata 20 298
Domata 23 303
Cup 4 Cup 43 280
Bobs 1 to 1 35 335
Cup 4 Cup 3.2 263
Table 3: B. Gluten Free Cakes (Class Data)
Type of Flour Height (mm) Hardness (mm)
BRM 1-1 30.55 247.625
Cup 4 Cup 31.8875 235
Domata 24.25 278.875
BRM AP 28.5 350
The tables above represent the effect of gluten-free flour on cake.
IV. Discussion
“Gluten is a general name for the proteins found in wheat, rye, barley and triticale. Gluten helps
foods maintain their shape, acting as a glue that holds food together.” (What is Gluten? - Celiac
Disease Foundation. (n.d.) In the experiment conducted gluten was made and manipulated, as
well as compared to food products that lack the protein. The first trial in the experiment was
forming a gluten ball. In theory (depending on the type of flour used) the gluten ball should have
risen above the styrofoam cup it was placed in due to the lack of starch. However, some groups
noticed that their gluten ball stayed very small. This could be because of a variety of factors such
as not kneading the dough long enough, or not removing all of the starch during washing of the
gluten ball. The second part of the experiment compared the various effects of gluten containing
flours on cakes. According to the data in the tables above most of the cakes turned out how one
would expect based on their type of flour content. An example would be the cake made with
cake flour, which tasted very sweet, and sugary, whereas the cake with bread flour was very
dense and dry. The third experiment compared gluten free cakes to gluten containing cakes. The
class results along with the lab results show there are not many differences between the height
and hardness of the gluten-free containing cakes and the gluten containing.
V. Conclusion
This particular experiment tested many key components of gluten and gluten free baking.
The “fad” in organic eating in today’s world seems to have a major controversy between if
gluten does or does not play a role in maintaining a healthy lifestyle. The experiment
demonstrated the differences in height, hardness, texture, and volume between not only gluten
free vs. gluten containing cakes, and standard cakes prepared with different flours. The results
showed that while there is not much differences in the quantitative data, the qualitative data does

34. play a role. Gluten free cakes appeared to be less moist, and more likely to crumble and not stick
together. This result is sensible because gluten is the binding protein in most foods. The
differences in the types of flours used in the cakes is also qualitative. Bread flour was very dry,
dense and bland, where as cake flour was sugary and sweet while also being moist and light. The
results from the experiment are what was expected.
VI. References
What is Gluten? - Celiac Disease Foundation. (n.d.). Retrieved March 19, 2016, from
https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/
Brannan, R.G. 2011. Laboratory Manual for NUTR 2220. pp. 71)
13. Nutrition 3350 – Country Recipe Final Paper
Final Paper
Sarah O’Neal
Australia is the world’s smallest continent, with no land borders because it is completely
surrounded by sea. This becomes troublesome in relation to gaining access to a wide variety of
foods aside from the plants and animals able to thrive in Australia’s low, flat and dry
geographical features.

35. Due to the mountainous terrain, desert outback and tropical forests taking over most of
Australia’s land mass, most of the human population is concentrated along the Eastern coast. Of
18 million inhabitants, 80% live along the coastline. This is beneficial because of easy access to
seafood and temperate weather conditions.
Because of this geographical isolation, the price and availability of fresh produce has
drastically increased. One plant that has the ability to grow in almost all of Australia’s weather
conditions is squash; pumpkin in particular. Pumpkin was first introduced to Australia with the
First Fleet to be used as pig feed, but with its ability to easily grow year round in a temperate
climate, it quickly became a popular cooking ingredient. It is most commonly used in a savory
and sweet pumpkin soup, but is also a main contributor to recipes such as scones, pancakes, and
other pastries.
As mentioned previously, seafood is an ideal source of protein because of the unlimited
access to those who live along the coast. Calamari, clams, prawns, fish, scallops, and mussels are
all popular ingredients in Australian cuisines in recipes such as soups, side dishes and salads.
Australian’s take pride in the art of barbequing. The barbeque culture began in the early
1920’s and was originally associated with large outdoor political events which involved roasting
a carcass of some sort. In the 50’s and 60’s, barbequing became more of a domestic event and
the term simply meant to cook meat over an open fire. In the 1970’s the act of barbequing in
Australia was less of a social event and the term now involved marinating the meat before
cooking over fire. It was decided that our pineapple ribs would embody the art of barbeque while
showcasing a fruit that largely grows in the Northern territory of Australia.
14. Nutrition 3300 – Bell Pepper salad

36. Bell Pepper Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
TotalTime: 25 minutes
Yield: 3oz
SpecialEquipment: Grill
Ingredients
12 Small bell peppers (variety of color), ¼ cup sundried tomatoes (hydrated), 1
tablespoon olive oil, ¼ cup black olives, 2 tablespoons balsamic vinegar, 1/8 tsp
salt
Directions
1) Seed and stem peppers, grill until softand charred on one side
2) Chop peppers, and place in dish
3) Add tomatoes olive oil, and balsamic vinegar
4) Salt to taste
5) Mix all ingredients together
HAACP
Store under 42 degrees at all times once prepared
Sarah O’Neal

37. Leadership/Management
15. Nutrition 2990 – 1st personal statement draft
Personal Statement
Sarah O’Neal
The dietetic career has always held interest in my life. I am a very active, outgoing,
healthy twenty-year-old who loves to share this type of lifestyle with others. Becoming a
Registered Dietician is of the utmost value in todays society. The world today is the
unhealthiest it has ever been, with more resources than ever to correct the problems we
face. Achieving my dream of becoming a dietician would grant me the experience and
qualifications needed to improve our nations lifestyle and to also work with patients who
are suffering deeply from unhealthy choices.
I have had many experiences with unhealthy choices growing up. My family is not
the most health conscious in many ways. I believe this is because much of my family is

38. uneducated in food health, and how their choices are affecting their lives. I have educated
myself and fueled my passion for being healthy in order to provide some guidance for my
family. Aside from personal experience, I am also very involved in the local hospital. I
believe having this experience under my belt will provide me with an advantage to obtain
internships in order to become an RD. I have many patient care hours, and also have dealt
with different types of fast paced situations within health care.
Some of my short-term goals include raising my GPA to the highest potential. Also,
being selected for an internship my senior year here at Ohio University. I plan on
graduating and completing my internship in order to qualify to take my Registered
Dietician Exam, granting me the knowledge and experience to work as a Registered
Dietician. My long-term goals include, working as an RD for a few years, and then
proceeding to complete a Physicians Assistant program, and finishing my working career
with that title.
My strengths include my passion, and desire to achieve my goals. I am not the type
of person to let anything stop me from achieving my dream. I am a fast learner, and very
driven to do the best I can. Also, I have a big heart for patients and those in need of
guidance, which prepares me for a medical career. An area I can improve upon is my
shadowing experience. I would like to have many more hours actually shadowing an RD in
order to be better suited for my career.
Other information I deem to be important that has helped me prepare for my future
career is all of my prior experience in a hospital setting. I believe the more someone has
been out in the real world working with patients, and helping in situations the more that
person has to offer a potential job, or internship.
17. Nutrition 2990 – 7 habits summary
7 Habits Part 1 Summary
Sarah O’Neal
In this bookCovey describes seven habits of successfulpeople. Habits are
the activities that we repeatedly do in the same manner, day after day. Our
character is a composite of our habits. If you want to become successful, you need
to adoptthese seven habits. The author says that whatever your present situation is,
you are not your habits. You can replace old destructive habits with new habits of

39. effectiveness, happiness and trust-based relationships. There are many honest
people in this world like you who are willing to change the destructive habits. You
just need to examine and find out your bad habits to replace them with these seven
habits. The seven habits described in this bookare based on natural laws and if you
adoptthem, they will surely bring the maximum long-term beneficial results for
you. People perceive the world differently. We all have our own paradigm and we
see things according to our paradigms. If you want to change your life, you must
first change the way you look at the things, you should focus on improving your
personal attitude and behavior.
After describing the importance of attitude and behavior, Covey reveals the
seven most effective habits that are following:1. Be Proactive 2. Begin with the
End in Mind 3. Put First Thing First 4. Think Win-Win5. Seek First to understand,
then to be Understood 6. Synergize 7. Sharpen your Saw. The most important
things that humans have is their ability to think. Animals do not have this ability.
Only humans have the freedom to choosetheir thoughts. You can controlyour
mind. You have the ability to controlyour moods, feelings and thoughts and by
doing this you can change your circumstances and conditions. Proactive means
taking initiatives. You need to become proactive; you need to take full
responsibility of your life. You have ability to take actions and make things
happen. There are two kinds of problems or obstacles we face in our life. First type
are the problems you can do something to reduce them, while other problems just
occurin your life, you don’thave any controlon them.

40. Nutrition Care Process
18. Nutrition 3100 – Renal Prep assignment
Renal Prep Assignment
Sarah O’Neal
Using your book or a medical dictionary, define the following terms:
1. Erythropoietin- a hormone secreted by the kidneys that increases the rate of
production of red blood cells in response to falling levels of oxygen in the tissues.
2. End stage renal disease- when kidneys function below 10 to 15 percent of their
normal capacity. This essentially is known as kidney failure. In most cases, kidney
failure occurs after years of having CKD
3. Acute renal disease- Sudden and often temporary loss of kidney function
4. Glomerular filtration rate (GFR)- a test used to check how well the kidneys are
working. It estimates how much blood passes through the glomeruli each minute.

41. 5. Oligouria- the production of abnormally small amounts of urine
6. Peritoneal dialysis- technique that uses the patient's own body tissues inside the
abdominal cavity as a filter. A plastic tube called a dialysis catheter is surgically
placed through the abdominal wall into the abdominal cavity. A special fluid is then
flushed into the abdominal cavity and washed around the intestines.
7. Solute load- of infant feedings is the sum of dietary nitrogen, sodium, potassium,
chloride and phosphorus present.
8. Nephrotic syndrome- characterized by edema and the loss of protein from the
plasma into the urine due to increased glomerular permeability.
9. hemodialysis- kidney dialysis
What are the main functions of the kidneys?
The kidneys filter nitrogenous wastes, filter fluid and electrolytes, synthesize
erythropoietin, are the second hydroxylation of vitamin D, and are in secondary control of
blood pressure
What is the difference between hemodialysis and peritoneal dialysis?
Hemodialysis uses a man-made membrane to filter wastes and remove extra fluid from the
blood. Peritoneal dialysis uses the lining of the abdominal cavity and a solution to remove
wastes and extra fluid from the body.
What are laboratory tests that might be useful in assessing the status of a patient with renal
disease? Why is each important?

42. 1. Blood Pressure: Important to note if patient is hypertensive
2. Microalbuminuria and Proteinuria: high levels in blood indicate deteriorating
kidney function
3. BUN, creatinine, albumin: can indicate unacceptable levels of substances in blood
leading to kidney failure.
Physiology review
Physiology Function
Nephrons Regulates concentration of water
and soluble substances like sodium
salts by filtering the blood,
reabsorbing what is needed and
excreting excess as urine.
Glomerulus basic filtration unit of the kidney.
The rate at which blood is filtered
through all of the glomeruli, and the
measure of the overall renal function
is the glomerular filtration rate
Bowman’s capsule a capsule-shaped structure

43. surrounding the glomerulus of each
nephron in the kidneys that extracts
wastes, excess salts, and water from
the blood
Collecting Tubules connect the nephrons to the ureter.
It participates in electrolyte and
fluid balance through reabsorption
and excretion, processes regulated
by the hormones aldosterone and
vasopressin
Renal Pelvis top part of the ureter into which the
kidney tubules drain
Antidiuretic Hormone retain water in the body and to
constrict blood vessels.
Renin cause an increase in blood pressure,

44. leading to restoration of perfusion
pressure in the kidneys.
18. Nutrition 4100 – Neoplastic ADIME note
Heading
A
(3 pts)
S
21 YO Female
Pt’s mother states that Ms. Mitchell’s mouth hurts so badly that
she can hardly talk. She has had only puréed foods, vegetable
juices, and a little water over the last 3 days.
Pt states that family has her on “anti-cancer diet” and states
“does not know what to believe about this stuff”
Pt is complaining that fruits and vegetables are burning her
mouth when she consumes them. Pt mother said that her
daughter is on a meat free and dairy free diet that was
suggested by another family member.
O
Ht:5’6”
Wt:108 lbs
IBW: 130
IBW%:83%
BMI: 17.4
TEE: 2,400 kcal
24 Hour Recall

45. 45kcal intake
Physical Assessment
Throat: Dry, bright red mucous membranes with white exudate ;
abnormal lymph nodes noted
Temp 102.5°F
BP 95/70 mmHg
HR 90 bpm
RR 22 bpm
Dx:Immunosuppression, candidiasis fungal infection, and dehydration,
R/O pneumonia
Lab Values
RBC: 3.1x 103
/mm3
HGB: 9x 104
/mm3
MCV: 65 fL
MCH: 22 pg
MCHC: 21%
Medications: Tylox 250mg every 6 hours
D
Dx:
____points
Dx:
A
(Each PES
statement is
worth 4
points)
Inadequate oral intake (NI-2.1) related to decreased ability to
consume sufficient energy due to prolonged candidiasis fungal
infection as evidenced by dry, bright red mucus membranes in
the throat, pt. complaints of mouth hurting so badly she can
barely talk and 24 hour kcal intake. Patient BMI is 17.4and TEE
currently is 2,400 kcal.

46. ____points
Dx:
____points Unsupported beliefs about food related topics (NB-1.2) related
to desire for a cure for cancer through the use of alternative
therapy as evidenced by pt. Avoiding all meat and dairy,
following an “anti-cancer” diet and doesn’t know what to believe
about “this diet stuff.”
Chewing difficulty (NC-1.2) related to conditions associated with
Candidiasis as evidenced by patient stating that they are having
a difficult time eating and can hardly talk. Patient complains that
fruits and vegetables are burning their mouth.
I
(M/E)
I:
____points
M/E:
____points
P
Interven-
tion: 6.5 pts
M/E;
2.5 pts)
Nutrition Prescription:
Recommend 2000 kcal modified pureed diet with plenty of fluid
and supplement with parenteral nutrition as needed with day
and night feedings. Gradually increase oral kcal intake as
tolerated.
Increase fluid intake through IV
Continue IVF D5 ½ NS with 20 mEq KCL @ 50cc/hr
Education:
Client and parents should have comprehensive nutrition
education in relation to chronic illness diet concerns

47. Counseling:
Implement cognitive behavioral theory
Implement motivational interviewing
Implement goal setting for increasing kcal intake
Provide social support and stress management
Monitor kcal intake and ability to consume kcal
Monitor weight changes
Monitor tolerance of certain foods such as fruits and vegetables
a.
19. Nutrition 4100- Cystic Firosis Handout

48. a.

49. 20. Nutrition4100 – annotatedbibliography
Annotated Bibliography
NUTR 4100
September 20th 2016

50. Marvel J, Yu T-C, Wood R, Small M, Higgins VS, Make BJ. Health status of patients
with chronic obstructive pulmonary disease by symptom level. Chronic Obstr Pulm Dis
(Miami). 2016; 3(3): 643-652. doi: http://dx.doi.org/10.15326/jcopdf.3.3.2015.0177
Chronic obstructive pulmonary disease (COPD) is obstructed airflow from the lungs.
The airflow decreases in space due to a thickened wall, increased mucus, and alteration
in the fluid lining. The article chosen describes the symptoms of COPD in great detail.
They researched a variety of different individuals with the disease to evaluate the
patient's health status. According to the article COPD has a negative effect on patients
daily activities and sleep patterns. This horrific disease cannot fully be treated, however,
treatments are available to help improve quality of life.
This article seems to be a very reliable and accredited resource to use for our project.
Studies were conducted by the Global Initiative for Chronic Obstructive Lung Disease
(GOLD). Only patients with complete data were included in the analysis. Out of 1,766
patients only 638 were recorded.
This article was recently published by The Journal of the COPD Foundation It is up to
date and there's a lot of information that will be helpful for our project. It is very
informative and provides supported evidence. Studies in this article prove that COPD is
an increasing problem in today’s society, however, monitoring and providing treatments
may improve health status in patients.
Kim, S. J., Lee, J., Park, Y. S., Lee, C.-H., Yoon, H. I., Lee, S.-M., … Yoo, C.-G. (2016).
Age-related annual decline of lung function in patients with COPD. International Journal
of Chronic Obstructive Pulmonary Disease, 11, 51–60.
http://doi.org/10.2147/COPD.S95028
The forced expiratory volume in patients who suffer from Chronic Obstructive
Pulmonary Disease (COPD) was tested in a study recorded by the authors of this
particular article. The study was designed to confirm whether or not aging has an effect
on the forced expiratory volume in one second (FEV1) in patients with COPD. A test
group of 518 participants with the ages ranging from 42-90 years old was assembled
and divided into four separate quartiles. The hypothesis of this experiment was that
FEV1.
decline would be accelerated in older patients rather than younger participants, which
the results confirmed.
This study is a great resource in our disease presentation due to the value and
accuracy of the data collected during the trials. The results are unbiased, and present a
clear conclusion that those who suffer from COPD will indeed require a more intense
forced expiratory rate that will increase with age. The study also goes as far as to bring
in the opposition and introduces studies that have shown different results, it will be
interesting for our project to debate the controversy of the declining FEV1 rate in older

51. patients versus younger patients, as well as smokers versus nonsmokers who also
suffer from COPD.
This article/study was published in the International Journal of COPD and provides not
only valuable information relating to our project but also interesting insight to previous
studies. The methods used in the trials exhibit non-biased data collected, and the
results agree with the hypothesis of the article.
Bhatia, R., & Fromer, L. (2011). Diagnosing and treating COPD: Understanding the
challenges and finding solutions. International Journal of General Medicine IJGM, 729.
https://dx.doi.org/10.2147/IJGM.S21387
Chronic Obstructive Pulmonary Disease (COPD) is a preventable and treatable
disease, typically characterized by the limitation of airflow that is not fully reversible. The
particular article chosen not only describes the disease itself but also the underlying
issues and consequences of misdiagnosing of COPD, as well as how COPD should be
addressed in primary care. According to the article, lack of knowledge and awareness
regarding COPD are major factors in the misdiagnosis of COPD. While treatments for
the disease are available, the study done by the authors of 284 physicians showed that
only 15% of the test group thought that symptoms improved with treatment.
The article chosen was published in the International Journal of Medicine. With the
article being accredited and full of useful information for our project it is an excellent
resource. Also, all data collected reiterates the issues of misdiagnosis of COPD.
With the article being published in the International Journal of General Medicine, and
presenting valuable information relating to our project it is a good resource. The article
conducted studies that are unbiased and supported. While the article does state the
causes, and treatment options of COPD, it also brings an interesting look at not only the
disease but what the primary health care system may be able to improve in, as well as
patient barriers as to why misdiagnosis is extremely common.
Salameh, P., K., & Waked, M. (2012). Could symptoms and risk factors diagnose
COPD? Development of a Diagnosis Score for COPD. Clinical Epidemiology CLEP,
247. doi:https://dx.doi.org/10.2147/CLEP.S34985
The objective of this article was to develop a scale for diagnosing COPD, without the
use of spirometry. In order to collect the data a cross-sectional epidemiological study
was conducted, a regression was used to select for risk factors of COPD. The scale
used in order to diagnose COPD consisted of 12 items.
This article was published by PubMed Central (PMC) a journal at the U.S. National
Institutes of Health’s National Library of Medicine.This article is a respectable resource
with accredited information. The diagnosis of COPD without the use of spirometry will

52. be beneficial for future clinical studies. This scale developed has the ability to
differentiate between COPD and non-COPD patients with respiratory problems.
Easy to understand research was collected in and displayed in this article. We will
disclose the research findings to the class during our presentation. The article provides
multiple risk factors for COPD that the class as a whole should be aware of. These
include home heating with diesel, cooking on wood, previous or current cigarette
smoking, and other water-pipe smoking.
https://www.researchgate.net/profile/David_Vines/publication/23458168_Medication_ad
herence_in_patients_treated_for_COPD/links/54fdb0590cf20700c5ec0b00.pdf
When it comes to slowing down the progression of Chronic Obstructive Pulmonary
Disease (COPD) the proper use of medication is extremely important. It is said that “on
average only 40%-60% of patients with COPD adhere to the prescribed regimen and
only 1-10 patients with a metered dose inhaler perform all essential steps correctly”
(Cite). The results of not adhering to the medications has a negative impact on a
patient's health. Medications can be underused, overused, and improperly used. The
article discusses both the benefits and consequences of adhering to medication. It also
describes the types and combinations of medications.
The article was published by The International Journal of COPD. The article is reliable
and provides a lot of information that will be useful for our project. There are statistics
from the World Health Organization along with many other statistics from multiple
studies that were performed to discuss medication use.
We will use this article for our project to discuss the types of medications that are
typically prescribed for Chronic Obstructive Pulmonary Disease. This is a reliable
source that we feel is appropriate to share with the class. It is not only informative but
also very interesting.
21. Nutrition4100 – MedicationHandout

53. 22.
23. Nutrition4100 – CysticFibrosisADIMEnote
Heading
Pulmonary Case Study
A
(3 pts)
S
10 y/o Hispanic male with Cystic Fibrosis, diagnosed at age 4.
Referred by medical staff in ER resulting from upper respiratory
tract infection, expected stay is 14 days. Pt family states “at
least he is getting enough calories.” Pt. complains of “having a
lot of cramps lately”, and “bad diarrhea in the afternoon at
school.” Pt. also says he only urinates often if he consumes a lot
of fluids. Pt. diet restricts fats due to parents overseeing diet,
they are not sure what to feed the pt. but state they are “grateful

54. he is getting enough calories.” Pt. had sister who died shortly
after birth, who also had CF.
24 hour recall: 922 kcal
Pt. also reports “very foul smelling” typically 3 BM ad. Says he
will “also have a huge (BM) if I eat chips and cheese at night
instead of pretzels.”
O
Prescribed Diet: Regular as tolerated
Diagnosis: Cystic Fibrosis
Ht: 131.0 cm
Wt. 22.75 kg
BMI: 13.3
IBW: 90 lbs
TSF: 4.5mm
Arm Circumference: 16.7
TEE: 1865 kcal/day(BEE x AF(1.7))
Estimated protein requirements: 44.2 g/day
Lab values:
Serum Albumin: 2.3 g/dL
Serum Magnesium: 1.4 mEq/L
HbA1C= 7.1%
Transferrin: 190 mg/dL
Prealbumin: 8mg/dL
Urinalysis: Glucose (negative)
Protein (negative)
Others within normal limits
Coefficient of Fat Absorption, 0.85; FEV1:75%
Physical assessment:
Pt. shows symptoms of clubbing of fingers and toes, extremely
thin and pale, oral tissues intact, flatus passed in room (very foul
smelling), appropriate skin turgor, with an active activity level.
Medications:
At Home Medications: Pancrease, 4 caps with meals; 1 cap with
snacks; Bronchodilators with respiratory treatments. Timing of
Pancrease = 6:00AM, 11:30AM (by school nurse), 3:30PM,
6:30PM.
In the Hospital Medications (physician orders): Pancrease, 4
caps with meals; 1 cap with snacks; Bronchodilators with
respiratory treatments. Tobramycin administered via IV. Tylenol
PRN po.
D A
Undernutrition (NC-4.1) related to food- and nutrition-related
knowledge deficit concerning amount of energy and amount and
type of dietary protein as evidenced by BMI of 13.5, low albumin
levels, restriction of energy dense foods from diet food recall, and

55. Dx:
____points
Dx:
____points
Dx:
____points
(Each PES
statement is
worth 4
points)
patient family stating “at least he is eating enough.”
Impaired Nutrient Utilization (NC-2.1) related to compromised
exocrine function of the pancreas, as evidenced by CFA of 0.85
with use of pancreatic enzymes and associated with a diagnosis
of cystic fibrosis.
Growth rate below expected (NC-3.5) related to decreased
ability to absorb sufficient energy as evidenced by small muscle
mass of TSF of 4.5mm, low BMI of 13.3, and clubbing of finger
and toes at admission.
I
(M/E)
I:
____points
M/E:
____points
P
Interven-
tion: 6.5 pts
M/E;
2.5 pts)
Recommend high calorie/ increase energy intake diet
Kcal: 1850 Carbohydrate: 45% Protein: 25% Fat:
35% Vitamin A: 10,000 IU/d Vitamin D: 400 IU/d Vitamin E:
200 IU/d
Nutrition relationship to cystic fibrosis (E-1.4) to patient/parents
Recommend increased fat intake (E-1.5)
Self-Monitoring (C-2.3)
Cognitive Behavioral Theory (C-1.1)
Monitor caloric intake. If needed, progress to nocturnal tube
feeding to further increase caloric intake.
Monitor growth chart progression, A1C, CFA and FEV1,
prealbumin and albumin.
Monitor food and nutrition knowledge/skill
Monitor attempt of dietary changes/ tolerance of diet
Evaluate patient/patient parents understanding of recommended
diet education
Signature-
1pt
Writing Style
Overall impression of the note. Writing style, neatness