Amanda Gerson Career Portfolio

Article Presentation

NFSC 641: Topics in Macronutrients 

Skill Area: Nutrition Research

Assignment Title: Article Critique: Associations of processed meat and unprocessed red meat intake with incident diabetes: the Strong Heart Family Study

What I learned: In this assignment I learned how to effectively present a clinical nutrition research article by discussing aspects of the study design, strengths, weakness, and limitations of the study. I also learned to how evaluate logistic regression when presented in the form of a quartile table. Further, I created a follow-up study of my own using a different study design and included a new research question, variables, confounders, methods, and statistical methods. In relation to the article presented, I enhanced my knowledge of diabetes and prevalence of diabetes in the United States and more specifically among the Native American population.

Reflection of the assignment: This assignment was my first presentation in Macronutrients and I was also the first student to present. The article I critiqued was the first clinical nutrition article I truly dissected for all its components and analyzed for credibility. This assignment allowed me to learn about evaluating statistical results presented in quartiles, and for example although significance may be present, it is imperative to look at the range between each quartile for actual practical meaning. After research the statistics of the prevalence of diabetes in the United States over the last ten years, I was really astonished by the staggering increases in this disease across the country.

 Reflection to the profession: Nutrition research is an important component of the field because it allows us to advance our knowledge and expertise. Also, as a dietitian being able to critically analyze research articles is essential in knowing what research is valid to relay on to clients and other professionals. More specifically, understanding research that connects diet and disease is critical to nutrition advancement.