Resume

Achieved 1,000+ supervised practice hours in clinical, foodservice, management, and community nutrition settings

Completed 160 hours of supervised practice in a variety of Critical Care Medical Nutrition Therapy (CC-MNT) settings including pediatric cardiac intensive care unit (CICU), pediatric oncology unit, adult intensive care unit (ICU), and Renal & Pancreas Transplant clinic

• Utilized Nutrition Care Process (NCP) to assess and implement care for patients receiving enteral and parenteral nutrition

• Collaborated with preceptors to utilize pediatric growth charts to assess growth patterns in complex pediatric patients

• Functioned as part of an interdisciplinary team to promote success for patients post-transplant, including but not limited to nutrition education regarding food safety, post-transplant diabetes, food-medication interactions, and nutrition for various states of kidney disease

Created Professional Research Presentation (PRP) to dietitians seeking 1 CEU: Implementation of a VBF Protocol: Barriers, Benefits, and Steps to Successful Implementation

Spearheaded community outreach projects to provide nutrition education for a variety of populations

• Performance Based Nutrition for Track and Field Athletes presented to local high school athletes; utilized technology-based assessment tools to assess knowledge and emphasized the needs for individuality in nutrition recommendations

• Spring into Health health fair created in conjunction with cardiac rehab exercise team to educate population about heart healthy nutrition and provide resources for access to fresh produce

• Bariatric Support Group: Mindful Eating aimed to incorporate mindfulness techniques and reconnecting with one’s body after bariatric surgery

Served as a member of the Food Service Management (FSM) team to improve outcomes related to patient and staff satisfaction

• Spearheaded and independently hosted retail and marketing event to promote Sodexo’s “Bite” mobile app and assess staff interest, awareness

• Conducted a needs assessment within facility kitchen and launched an initiative to improve food temperatures for enhanced patient satisfaction