Alice B Clark
Research slide presentation on Polycystic Ovary Syndrome, created as a group project with classmates in the graduate course, Advanced Nutrition: Macronutrients.
Completed Works
(Please click on the PDF icon to see the work which is described on the right.)
Patient Handout on Bioactive Properties of Garlic, created as a group project by with two classmates in the graduate course, Bioactive Compounds in Foods.
This is a handout I created for a 90-minute class I taught in the Diabetes Support Group at Northwest Hospital, where I volunteer. My supervising RN has retained the materials and plans to use them with future groups of patients.
This clinic summary sheet on Eating Disorders was created as a collaborative effort. As student clinicians we generate and use clinic summary sheets as a reference tool when meeting with patients at the Bastyr Center for Natural Health, an outpatient clinic where graduate students see patients as part of Team Care.
This is a dysphagia meal I designed for a Nutrition Assessment and Therapy class. This original recipe is for a Pulled Pork Soft-Taco, and contains slow-cooked pork, a polenta corn tortila, roasted red pepper coulis, and fresh guacamole.
This meal represents a collaborative effort final project in Whole Foods Production. We selected a Mediterranean theme and offered a balanced meal, representing all food groups. Flowers, linens, and napkin ring all continue the Mediterranean theme.
This is a menu I created for my Food Services Management class. The assignment was to redesign a non-selective menu for a hypothetical assisted living facility, and to reflect the flavors and culture of the Pacific Northwest in the offerings.