• Applied the principles and theories in nutrition and dietetics in hospital setting. Gained familiarity with the food production, clinical, and therapeutic phases of hospital dietetics.• Demonstrated new recipes for renal diet for patients, observed during patient visitations, diet instruction, and nutrition counseling, did calorie counting for patients, created case studies by applying the nutrition care process, and presented journal article regarding the current trends and breakthrough in renal nutrition.• Collaborated with the nutritionist-dietitians and foodservice workers to observe day-to-day activities in the Nutrition and Dietetics Division.

Provision of the expected level of parameter values such as stability and speed of the operations, frequency of false positive and false negative data processing results, etc.