Self Refection
Cynara Alli/2025
My experiences have shown me how life changing nutrition can be, especially when delivered with compassion.
Diet/díaita "way of life"
My journey toward becoming a Registered Dietitian Nutritionist (RDN) is deeply rooted in both personal experience and professional growth. I’ve worked in the food industry since I was 18 starting in entry level roles and eventually traveling across the country as a corporate trainer and later becoming a manager. I hold degrees in Digital Marketing and Business Finance, and I am currently pursuing my second bachelor’s degree in Nutrition at Brooklyn College, with plans to earn my master’s degree immediately after.
What inspired me to pursue dietetics is the intersection of food, health, and healing. Caring for my mother, who lives with kidney failure and blindness due to diabetes, opened my eyes to the impact nutrition has on quality of life. I also manage thyroid disease myself, which has made me more personally connected to the science and emotional complexity of managing chronic illness through food and lifestyle.
These experiences have shown me the power of nutrition in preventing and managing disease and how important it is for people to feel heard, supported, and educated.
Professionally, I’m interested in clinical nutrition, public health, and culturally competent nutrition education. I’m passionate about serving diverse communities and helping individuals build sustainable, healthy habits. Educationally, I enjoy the hands on, practical parts of learning especially when working through case studies, developing nutrition care plans, and applying the Nutrition Care Process in real world scenarios.
My professional strengths include leadership, empathy, adaptability, and communication. I’ve managed teams, trained staff, and balanced multiple responsibilities while putting myself through school and supporting my family. These experiences have helped me develop strong time management, problem solving, and people skills. I’m someone who thrives under pressure and leads with compassion.
As for areas of improvement, I’m working on creating more balance in my life. I tend to take on a lot at once, and I’m learning how to pace myself and prioritize self care. I’m also continuing to build my confidence when it comes to clinical decision making, knowing that will come with time, experience, and continued education.
Ultimately, I want to become a dietitian so I can use everything I’ve learned academically and personally to help others feel empowered in their health. I’m excited to continue growing, both as a student and as a future professional in this field.
Pre-Professional Portfolio
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Academic Competency
HNSC 2210 – Human Nutrition· **Assignment:** Diet Analysis Project · **Summary:** In this assignment, I recorded a detailed three day food diary and analyzed my nutrient intake using dietary tracking software. I compared my intake to the Dietary Guidelines for Americans and MyPlate recommendations. The project included assessing macronutrient and micronutrient adequacy, identifying areas of excess or deficiency, and reflecting on how socioeconomic and cultural factors influence food choices. This assignment allowed me to apply nutritional science in a practical setting and deepened my understanding of how diet impacts health outcomes. · **KRDN Objectives Met:** · - KRDN 1.1 · - KRDN 1.3 · - KRDN 3.1 · - KRDN 3.6 HNSC 2220 – Food Science· **Assignment:** Lab Report on Gluten Formation · **Summary:** In this lab report, I investigated the process of gluten formation by experimenting with different types of flour and hydration levels. The objective was to observe the physical and chemical changes in food texture and structure caused by varying gluten content. Through hands-on experimentation, I learned how protein content affects elasticity, chewiness, and moisture retention in baked products. This project helped me understand the science behind ingredient interactions and how they influence food quality and nutrition. · **KRDN Objectives Met:** · - KRDN 1.3 · - KRDN 3.6 · - KRDN 4.6 HNSC 2221 – Food Science Lab· **Assignment:** Effects of Chemicals on Foods (e.g., Baking Soda) · **Summary:** In this lab, I explored how different chemical additives, such as baking soda, affect the texture, color, and flavor of food during preparation. I conducted side-by-side comparisons using controlled variables to observe the effects of pH and leavening agents on baked goods. This assignment enhanced my ability to interpret scientific outcomes in a culinary context and apply that knowledge to food safety, quality, and recipe development. · **KRDN Objectives Met:** · - KRDN 1.3 · - KRDN 4.5 · - KRDN 4.6 HNSC 2222W – Foods of Diverse Populations· **Assignment:** Paper on Cultural Food – Origin of Birria Tacos · **Summary:** In this assignment, I explored the cultural and historical background of birria tacos, a traditional dish from Jalisco, Mexico. I examined its origins, preparation methods, and how its popularity has expanded globally through Mexican-American communities. The paper discussed the impact of migration, cultural preservation, and food accessibility on dietary habits. I reflected on the importance of respecting traditional foodways and understanding the sociocultural influences behind them. · **KRDN Objectives Met:** · - KRDN 2.6 · - KRDN 2.7 · - KRDN 3.2 · - KRDN 5.1 HNSC 2223 – Foods of Diverse Populations Lab· **Assignment:** Lab – Making Foods from Various Cultures · **Summary:** This lab provided hands-on experience in preparing traditional dishes from a variety of global cultures, including Latin American, Asian, Middle Eastern, and African cuisines. I learned about culturally significant ingredients, food preparation methods, and their nutritional profiles. This experience deepened my respect for dietary diversity and prepared me to better serve individuals from different cultural backgrounds with appropriate nutrition guidance. · **KRDN Objectives Met:** · - KRDN 2.6 · - KRDN 3.6 · - KRDN 4.6 HNSC 3230 – Nutrition and Health Across the Lifespan· **Assignment:** Case Study – How Bulimia Affects Fertility · **Summary:** In this case study, I explored the nutritional and physiological impact of bulimia nervosa on female fertility. I analyzed the role of nutrient deficiencies, hormonal imbalances, and long-term health consequences associated with eating disorders. The project also included developing a sample nutrition care plan tailored to the needs of someone recovering from bulimia. This assignment helped me apply lifecycle nutrition concepts to clinical conditions and strengthened my understanding of the emotional and medical complexities tied to eating disorders. · **KRDN Objectives Met:** · - KRDN 1.3 · - KRDN 3.1 · - KRDN 3.2 · - KRDN 3.3 · - KRDN 5.1 HNSC 3250 – Food Service Management I· **Assignment:** Group Project – Menu Development & Costing for a Gluten-Free Asian Restaurant · **Summary:** In this group project, we created a full menu concept for a gluten-free Asian restaurant. We designed the layout, selected culturally appropriate dishes, and ensured all items adhered to gluten-free dietary standards. Each recipe was costed using wholesale ingredient prices, and we calculated the total cost per meal to ensure profitability and feasibility. This project integrated nutrition, cultural awareness, food safety, and foodservice operations. · **KRDN Objectives Met:** · - KRDN 3.6 · - KRDN 4.1 · - KRDN 4.2 · - KRDN 4.6 · - KRDN 2.6 HNSC 4230 – Community Nutrition· **Assignment:** Community Education Presentation – Diabetes Rates in Bedford-Stuyvesant, Brooklyn, NY · **Summary:** For this project, I researched the high prevalence of diabetes in Bedford-Stuyvesant, Brooklyn and created a community education presentation tailored to local needs. I used public health data to identify health disparities and developed culturally relevant nutrition education materials. The presentation incorporated behavior change strategies and accessible language to connect with the target audience. · **KRDN Objectives Met:** · - KRDN 2.4 · - KRDN 2.6 · - KRDN 3.2 · - KRDN 3.3 · - KRDN 5.3 |