Hands-On Research Opportunities for Students
Thanks to our state-of-the-art facilities and affiliations with well-respected dietetic and health organizations, the Cedar Crest College nutrition department is able to offer students in our program a wealth of opportunities to conduct and present meaningful research.
Through your coursework here, you will gain knowledge of:
- Research methodologies
- Needs assessments
- Outcomes-based research
- Scientific methods
- Quality-improvement methods
- How to interpret current research and basic statistics
Here are some of the specific hands-on experiences that nutrition students may participate in during their years at Cedar Crest.
The Pennsylvania Dietetic Association’s State Conference
In April 2011, nutrition students Denise Briedegam and Patti Reinhardt made experimental food presentations to the Pennsylvania Dietetic Association’s State Conference. Briedegam’s research project was titled, “Substitution of all-purpose flour with a high fiber cereal in a cake recipe results in an acceptable high fiber, reduced calorie, reduced carbohydrate baked product.” Reinhardt’s research project, which won “Best of Show/Most Interesting Research Experience,” was titled, “Use of tofu as a cream cheese replacement at two levels in a cheesecake bar.”
The Annual Cedar Crest Health and Wellness Conference
Each year, Cedar Crest nutrition students conduct research on experimental foods and other nutritional issues in preparation for this April event. They then share their findings and make presentations on the day of the conference.
Community Outreach Initiatives
Students conduct research as part of outreach initiatives to help local health and service organizations meet the nutritional needs of their clients. Some of the organizations that receive assistance from our students include:
- Allentown School District
- Lehigh Valley Children’s Centers
- Quakertown Library
Special Nutrition Research Project: 2011-12
Students have the opportunity during the 2011-12 academic year to participate in a research project, “Meeting the nutritional needs of college-age women in a residential college setting,” through an Allen Foundation grant. This grant will support the development of a pilot program that will assess baseline nutrition knowledge and common dietary restrictions in a population of college-age women.