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Master's Projects from 2024

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Mediterranean Diet E-Cookbook for Department of Nutrition Coordinated Program Student Scholarship Fundraising, Forrest Anderson

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Nutrition To Support the Hormonal Changes of Perimenopause and Menopause, Tracy Greenstein

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Nutrition Education Classes for Transgender and Gender Diverse Adults Undergoing Gender Affirming Hormone Therapy: A Curriculum Development Project, Davis Roberts

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Intermittent Fasting: A 6-Week Plan for Improved Health and Weight Loss, Denise A. Tennessee

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Nutrition Focused Lesson Plans Created for Implementation in the Georgia High School Health Classroom, Samantha Webber

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A Quality Improvement Project for Malnutrition at a Large Urban Hospital, Man Shan Wu

Master's Projects from 2023

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High School Nutrition Education Modules for Homeschooling, Miranda J. Baker

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Evaluation of Nutrient and Phytochemical Content as well as Antioxidant Activity in Hydroponic- and Soil-Grown Kale Extracts, Alivia Setka

Master's Projects from 2022

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Development of Marketable, Shelf-Stable and Affordable Nutrient-Dense Mealtime Products for Backpackers Hiking Multi-Day Trips, Alana Ahrens

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Development of an Atlanta Public Schools Equipment Training Manual for Cafeteria Employees, Denise Ewing

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Our Food is Healthy Too!, Destiney McDaniel

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A Mindfulness-based Nutrition Intervention to Explore the Relationship Between Disordered Eating Patterns and Mindful and Intuitive Eating in College Students, Patricia Perez Asuaje

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Navigating Potential Nutrient Depletions in College Women Taking Birth Control Pills and Creation of a Booklet Guide “Eat for Your Hormones”, Laura Sanchez Z

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Nutrition Care and Cultural Humility for Healthcare Professionals, Poutheavy Tep-Rutkowski, Dominique Miller, and Mayra Patino

Master's Projects from 2021

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Fresh MARTA Market Vegetable Incentive Program with Recipe Cards and an Educational Component, Aubrey Allred

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The Potential of Tocotrienols to Mitigate the Effects of Chronic Obstructive Pulmonary Disease: A Review, William Conrad

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Cooking Education In Primary Schools And Its Impact On Food Choice, Tonya Curry

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Nutrition Program Survey for Outpatient Oncology Population, Emily Gardner, Kate Wiley, Mary Forbus, and Anita Nucci

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The Efficacy of Group Nutrition Education Within a Virtual Setting, Deja Ivy

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Smoothie Recipes To Improve Hydration And Reduce The Risk Of Pain Crisis In Children With Sickle Cell Anemia, Tony Neal

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A Children's Book about Vegetables and Nutrition Titled Cats Don't Eat Quinoa, LuAnn Parker

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Nutrition Resources for Patients with Chronic Kidney Disease, Type 2 Diabetes, and Heart Disease: A Resource Guide for Teaching Kitchens and Medical Professionals, Desirae Suggs

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A Cooking Class Series for Children with Type 1 Diabetes and Their Families, Claudia Winter Herbener

Master's Projects from 2020

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The Multidisciplinary Approach in the Treatment of Eating Disorders, Laura Brown

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Implementing Healthy Vending Items Along with a Traffic Light System in the Breakroom at Randstad Corporate Office, Casie Cuneio

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Employment Opportunities For Nutrition Science Graduates With A Focus On The Food And Beverage Industry, Ansley Fowler

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Development of a Modified-Atkins Ketogenic Diet Educational Handbook for Children With Epilepsy, Sydney Kayler

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Nutrition and Technology in the Management of Diet-Related Chronic Diseases: Providing Evidence-Based Nutrition Recommendations in the Collaborative Development of a Nutrition Optimization Tool for Physicians at Grady Health Systems, Marisa Little

Master's Projects from 2019

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Impact of Diet on the Pathogenesis of Alzheimer’s Disease, Katherine Faith Neder Bechdol

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Implementation of a Finger Foods Diet for Adults with Dementia, Christina Gilboy, Anita Nucci, and Jessica White

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Winning the Hunger Game: Fighting Hunger with More than Food, Trang Pham

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Interactive Nutrition Curriculum for College Students, Diana N. Ricketts

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Nutrition and the Gut Microbiome: General Recommendations for the Microbiota Enrichment Program Website, Karen Riggs

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STORM Nutrition and Fitness a Literature Review and Business Plan, Lauren Tinkey

Master's Projects from 2018

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Implementation Evaluation: Grady’s Fruit and Vegetable Prescription Program, Sara Atcheson

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Best Practices of the Atlanta Community Food Bank Wellness Program: Improving Food Security and the Occurrence of Chronic Disease Amongst the Food Insecure, Barbara Leydecker

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Harvest of the Month Kits for Four to Five-Year-Olds in Early Care and Education Settings, Diana Beach Myers

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Harvest of the Month Kits for Early Care and Education Settings, Diana B. Myers, Jessica D. Todd, Abbie Chaddick, Erin Croom, and Gina Cook

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Development of a Recipe Book for Customers Who Shop at Dollar General® Stores, Mary Alice Shreve

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Best Practices for Nutrition Education in Wholesome Wave Georgia's Fruit and Vegetable Prescription Programs, Jennifer Weissman

Master's Projects from 2017

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Review of Nutrition Requirements and Growth after Pediatric Intestinal Transplantation, Anita Nucci, Kathleen Crim, and Barbara Hopkins

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Nutritional Outcome Measures of Preadolescents and Adolescents Diagnosed with Anorexia Nervosa after Receiving Nasogastric Feedings versus Oral Diet upon Hospitalization, Anita Nucci, Sarah T. Henes, and Jessica Williamson

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Length of Exclusive Breastfeeding and Obesity Risk in Children at Risk for Type 1 Diabetes, Krista Whitfield, Anita M. Nucci, and Barbara Hopkins

Master's Projects from 2016

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The Relationship between Sun Exposure, Dietary Vitamin D and Muscle Soreness in Collegiate Football Players, Emily M. Goodman

Master's Projects from 1981

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Cookbook Recipes for Participants in Grady's Fruit and Vegetable Prescription Program, Stephanie L. Turner and Jessica Todd