Anna E. Bondy

 RESEARCH

At the 2012 MDA meeting, I collaborated with my Dietetic Internship partner to describe our experiences with introducing new foods to school-age children in Baltimore City Schools. Below is the Power Point Presentation used to assemble the tri-fold pictured: 

The 2012 MDA Conference at the National Maritime Institute was a great opportunity to network and present on my community- based experiences working with school-age children. 

 COMMUNITY

Through a collaboration between the medical center's Dietitians and the staff at University of Maryland, Baltimore, local students were brought to the University Farmer's Market to be educated about local produce and basic nutrition. 

The full curriculum I developed with my fellow dietetic intern is below, along with one of the handouts I helped develop on the nutritional benefits of strawberries. 

I also wrote an article for the Baltimore Sun as part of the nutrition series written by dietitians at UMMC.  

UMMC holds a Community Health Fair every Fall. During Fall 2011, I helped create a tri-fold highlighting MyPlate Guidelines, as well as tips to lower sodium. The Clinical Nutrition department raffled off healthy snacks to those who would participate in nutrition trivia, and used models and handouts to stimulate discussion on nutrition-related topics.

Find a model of the tri-fold below: 

I volunteered with the nutrition department at Suburban Hospital for nearly 2 years, accumulating more than 450 hours of service, and completing numerous projects, including: 

1) Performing a nutritional analysis of the Regular, Cardiac, Diabetic and Puree Diets

2) Organizing data for a research study, published in the journal, Nutrition in Clinical Practice, titled "Compensatory Increased Enteral Feeding Goal Rates: A Way to Achieve Optimal Nutrition"

3) Revising a Diabetic Meal Plan for 1600, 1800 and 2000 calorie diets 

4) Producing and maintaining an excel spreadsheet tracking trayline statistics, such as percent trays late and percent trays not scanned

5) Acting as Lead Volunteer in a hospital-run exercise and wellness program for employees - the "Healthy Destinations Challenge" during Summer 2010. Duties included:

• Orienting and scheduling new summer volunteers to the Healthy Destinations program
• Attending weekly check-ins, assisting with health screenings, such as percent body fat and weight, and giving a lecture about healthy eating
• Communicating with employees through email, in person and through weekly newsletters

On of my first responsibilities as a hospital volunteer was to track trays arriving late to patients. I designed this excel spreadsheet to track the progress of the tray passers. 

The rigorous Dietetics curriculum at University of Maryland includes coursework in Nutrition Assessment, Food Science, Biochemistry, Human Nutrition, Food Service, Management, Professional Development, Physiology and Community Nutrition. 

Through the Honors College, I was able to take coursework in topics ranging from the works of Jane Austen to the political and scientific factors in the transition to a green economy. 

Joining Mortar Board Senior Honor's Society gave me the opportunity to give back to the campus community and raise money for childhood literacy.

One of my favorite classes at the University of Maryland was Foodservice Operations. My theme meal had a Tuscan theme and included Homemade Foccacia, Eggplant Caponata, Baked Manicotti, Garlic Chicken, and Tuscan Salad.