Clinical Research Capstone
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Accuracy of Malnutrition Documentation in the Hospitalized Adult: A Retrospective Analysis
Reviewed discharge data and medical records among select patient populations to investigate accuracy of malnutrition documentation and coding, calculating both captured and missed reimbursement. Results were presented to hospital leadership at UVA Health System, as well as at poster sessions for the Virginia Academy of Nutrition and Dietetics’ (VAND) Annual Meeting (Apr 2016), Massachusetts Dietetic Association’s (MDA) Convention & Exposition (Apr 2016), and the Food & Nutrition Conference & Expo (FNCE) in Boston, MA (Oct 2016). Presentation available upon request. Poster pdf may be accessed here: |
MalnutritionUVA_Suarez.pdf |
Evidence-Based PresentationIntegrative & Functional Medicine: Finding Your Footing as an RD
Presented: March 23, 2016 Presentation available upon request. Education and resource handout may be accessed here:
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Business PlanFarm to Table Home Cooking, LLC
December 18, 2015 A business proposal created by Monica Hershey and Jacqueline Suarez. Full 23-page business plan may be accessed here:
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UVA Student Health Cooking Class
Along with two fellow interns, responsible for planning, collaborating with UVA chefs, and initiating a two-hour cooking class for University of Virginia undergraduate and masters student, which included skill integration of food safety, knife use, meal planning on a budget, nutrition, and basic cooking.
Materials may be accessed here: |
ItemizedRecipeCost.pdf |
Recipes&Ed_Handout_Suarez.pdf |
Hospital-wide Theme Meal
Created and implemented a Cuban-themed meal for the UVA Medical Center cafeterias. Responsibilities included menu creation, marketing, budgeting, recipe cost analysis, nutrient analysis, and more, coming to fruition to serve approximately 300 visitors and staff.
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Senior Center Cooking Demonstration
Planned and brought to fruition an hour-long cooking demonstration with two fellow interns at the local Charlottesville Senior Center for residents. In the spirit of Cinco de Mayo, we prepared chile-lime shrimp, whole wheat vegetable quesadillas, fresh salsa, and greek yogurt guacamole - all to fiesta-inspired music.