Community Rotation
My primary project was developing culinary medicine curriculum for patients and implementing a pilot program for patients (teens, adults, and pregnant).
I also worked 1:1 with patients to provide general nutrition and health education, as well as developing health education materials and working the nutrition booth at health fairs. I also gained further experience in women's health with obstetrics data and informatics.
I completed my community rotation at Regional Center for Border Health, Inc. at its subsidiary San Luis Walk-In Clinic, in the San Luis Medical Mall.
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Preceptor: Amanda Aguirre, MA, RD, President and CEO of Regional Center for Border Health, Inc.
Project
I wrote a culinary medicine program proposal; developed patient-centered Spanish-English educational resources.
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I also implemented a pilot culinary medicine program for pregnant patients, patients with diabetes, and adolescent patients with their parents towards the goal of teaching culinary nutrition skills that support healthy living, reduce the risk of chronic disease, and/or help manage disease states through diet changes.
Additionally, I expanded and equipped a modular teaching kitchen to be used in Wellness Center and rural health clinics.
For this graduate internship project, I was also in the first cohort of the University of Arizona’s Western Region Pubic Health Training Center’s Future Leaders program
Marketing Materials
Marketing Flyers for Teens, Adults, and Pregnancy Class (English and Spanish)
Mi Cocina, Su Cocina for Pregnancy
Mi Cocina, Su Cocina for Teens
