Devi Srija Nana

Key Responsibilities: * Conducted nutritional assessments and designed personalized meal plans based on patient data * Collaborated with medical teams to provide tailored dietary recommendations * Delivered nutritional counseling to patients and families, enhancing understanding of dietary choices Major Project: * NSTEMI Case Study: Led a detailed case study, analyzing clinical and dietary data to create a customized nutritional plan. Developed a discharge diet for NSTEMI patients Key Accomplishments: * Improved patient dietary compliance by 20% through counseling and follow-ups * Managed case studies on Dengue Fever, Dialysis, and Fibroid Uterus, providing individualized diet plans

Microbial Control Project: * Conducted experiments on controlling microbes using physical agents, enhancing laboratory protocols for food safety Culture Media Preparation: * Prepared essential culture media such as Nutrient Broth, Nutrient Agar, and Potato Dextrose Agar, vital for microbiological analysis and research Point-of-Care Diagnostics: * Gained hands-on experience with point-of-care diagnostic kits, facilitating timely health assessments and improving diagnostic efficiency Sterilization Techniques: * Implemented Dry Heat Sterilization, Hot Air Oven, Moist Heat Sterilization, and Autoclave methods to ensure laboratory safety and accuracy in experiments Product Development: * Crafted aromatic oils, handmade soaps, and face packs using upcycled flowers, focusing on sustainable practices in product formulation Nutritional Science Expertise: * Acquired in-depth knowledge of essential nutrients, probiotics, prebiotics, and antibiotics, contributing to advancements in nutrition and healthcare Technical Proficiency: * Developed skills in plating, streaking, and sterilization techniques, with a strong focus on using Laminar Airflow for contamination prevention

Key Responsibilities: * Conducted detailed research on space food requirements, its history, and Hazard Analysis Critical Control Point (HACCP) principles * Investigated water sources on the International Space Station (ISS) and categorized space foods, studying advancements in space farming and agriculture * Gained expertise in food preparation techniques like thermal sterilization, microwave sterilization, rehydratable beverages, irradiated foods, thermos-stabilized foods, and freeze-dried foods for space missions * Developed astronaut profiles, performing BMI, BMR, RMR, and AMR calculations to support their nutritional needs during missions Key Achievements: * Designed a comprehensive 7-day menu plan following the ISS food system, balancing nutrition and operational requirements for astronauts * Contributed to research and development efforts, specifically enhancing food preparation techniques suited for the unique environmental conditions of space * Provided a research report on space food advancements, including the history of space farming and its potential for future long-term missions