Master of Science

February 15, 2023

Paola Maria Bregni Ibarra

What influenced you to pursue a graduate degree in nutritional sciences? While studying clinical dietetics as an undergraduate in Guatemala, I gained experience while performing many different roles in a variety of clinical settings. These experiences enabled me to discover many aspects of the field, and really narrow my interests and determine my goals as…

October 17, 2022

Jordyn Fantuzzi

What influenced you to pursue a graduate degree in nutritional sciences? I decided to pursue a graduate degree in nutritional sciences to broaden access to nutrition for people living with diet-related chronic disease. Prior to entering grad school, I worked in the biotech industry both in research and investing in novel medicines to treat chronic…

October 3, 2022

Jeani Hunt-Gibbon

ALUMNI SPOTLIGHT Jeani Hunt-Gibbon graduated from the UW Master of Science program in 2019 and began working part-time at Newport Healthcare with teens with mental health and substance use disorders, while working on her private practice VeggieLush Nutrition. After becoming a parent, she decided to focus on her practice, where she helps women and folks…

ALUMNI SPOTLIGHT What is a typical day like for you in your role with The Emily Program? As a program RD, I work with adult clients during their time in the Partial Hospitalization Program (PHP) level of care. A typical day might include being in meals with the current group of clients where I, along with a…

August 18, 2022

Healthy Food, As Told by TikTok: A Thematic Analysis of the Most Liked #healthyrecipes on TikTok

Thematic analysis revealed that the most popular TikTok creators of “healthy” recipes characterize healthy food as some combination of utilizing practical skills to maintain a home cooking routine, incorporating functional or plant-based ingredients, delivering on exciting sensory experiences, and providing permission to eat certain foods based on specific health parameters.

Effect of Low vs High Eating Frequency on Perceived Appetite, Plasma Appetite Hormones, and Appetite Relationships: A Component of the Frequency of Eating and Satiety Hormones (FRESH) Study

This study concludes that three versus six eating frequencies per day did not have an independent effect on appetite measures through a randomized cross-over trial that controlled for various factors, including caloric intake. Concordance, or predictability, of the relationships between hormonal measures of appetite and perceived measures of appetite was weak, which warrants future research…

Changes in Eating Habits Among Eating Competent and Non-Eating Competent College Students during the COVID-19 Pandemic

Recent research reveals that eating context, as well as underlying stress, were the primary drivers of changes in eating habits experienced by U.S. undergraduate students during the COVID-19 pandemic. This study highlights the benefit of qualitative analysis for expanding our understanding of theoretical frameworks like the Satter Eating Competence model.

Disordered Eating and Eating Competence in Adults with Irritable Bowel Syndrome Based on Symptom Severity

This study seeks to assess the frequency at which disordered eating impacts patients with irritable bowel syndrome (IBS), evaluate the level of Eating Competence (EC) among patients with IBS, and determine whether EC and eating disorder (ED) risk varies according to IBS symptom severity and IBS subtype.

Updated Protocol: Outpatient Follow-Up Chart Note Template

Going Home with a Feeding Tube: A Needs Assessment

Previous page Next page