Alice B Clark
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.
Research slide presentation on Polycystic Ovary Syndrome, created as a group project with classmates in the graduate course, Advanced Nutrition: Macronutrients.
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 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.
Completed Works
(Please click on the PDF icon to see the work which is described on the right.)
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 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.