Acacia Puddester, Rd Email & Phone Number

Halifax Regional Municipality, NS, CA

Canada

Navigating the new world to become a Dietitian is a challenging and competitive process. I've coached students through it off the side of my desk for several years before deciding to build a business to provide supports Canada-wide. With e-books, online tools, webinars, and memberships, Canadian nutrition students will now have what they've been looking.

Since 2021 I have been working at Acadia full time on 9.5month contracts. I've been re-hired each year and have taught a large variety of courses during my time there. My favourite courses to teach are those that better lend themselves to having class discussions and exploring topics that are interesting to me right now including diversifying dietetics.

I taught a lab where I guided students through cooking experiments and led discussions about their results afterward. We delved into the theory behind each lab topic, using tools like product samples, hands-on experiments, and insights from regulatory bodies.My lab was small in number of attendees so I loved being able to get to know each of them and be.

GOED is paving the way by creating a database that houses all of the research on omega-3 worldwide. The first of its kind. It has been such a pleasure to be a part of this innovative project: working with a team of researchers and data analysts to extract data from clinical omega-3 research, and make it more accessible on a consumer-friendly database..

My goal in this role has been to create conditions where students can build communication skills that will be imperative to their practice as future dietitians or nutrition professionals. Some such skills include speaking and writing in plain language, developing tailored key messages, and interpreting and translating scientific research in creative ways.

With this being my first time working with first year students I especially enjoyed introducing them to the world of nutrition and food. Due to covid-19 this course was taught entirely online where students were encouraged to keep their cameras on and engage in class discussions and activities facilitated by a teaching tool called Nearpod. I was so.

At Nourish Nova Scotia, I started as a Communications Lead and Program Assistant and later became a Program Development Coordinator. I oversaw three province-wide school food programs aimed at nurturing healthy eating habits for future generations.I organized various meetings, workshops, and discussions using inclusive methods to involve stakeholders in.

I was so excited to step back into the classroom to re-connect with some of my students, develop new relationships, and further develop my teaching skills. I continued to experiment with new teaching and rapport building techniques. Something that I feel worked well was my approach to working more closely as a partner with my students and shaping the.

Fresh from my Nutrition Communication graduate program, I was back in the classroom disseminating my knowledge! I taught 2nd and 3rd year undergraduate nutrition students an Introduction to Communication course. Re-vamping the course to make it my own, experimenting with various teaching strategies and activities, and engaging with the faculty on.

As a dietetic intern of Ryerson University, I had work experience in various clinical, community, and foodservice dietetic settings. My experience included work at North York General Hospital and Diabetes Education Center as well as with Abbey's Kitchen Inc., Nourish Nova Scotia, and Loblaw Companies. I was fascinated by the diversity of work in dietetics.

The most enticing part of this position for me was the contact with the students. Though I enjoyed my teaching assistant position in the previous semester, I missed the in-person connection with the students. In this role, I taught the lab every week, which ranged from lecturing on various nutrition topics at different lifestages, to teaching equipment and.

It was my pleasure to assist students with their questions pertaining to the use of dietary assessment and interpretion, via email. I later corrected their assignments and provided constructive feedback to help them improve the next time. I learned that correcting work can be challenging but my critical thinking skills, and trusting in my good judgement.

Wolfville, Nova Scotia

This experience was incredibly fulfilling to me. I stepped out of my comfort zone (nutrition), and began learning about a whole new industry: Nova Scotia's wine industry. I fell in love with the collaboration and sense of community among the wineries, and came to learn that the process of winemaking is a beautiful combination of art and science. I learned.

Pie R Squared's mission to use food to improve health and their values of holistic approaches, enviornmentalism, and compassion, really resonated with me. It was my pleasure to showcase these values on their website and social media accounts and connect with customers on a more personal level. From this experience, I learned that a strong alignment of your.

I was very excited to have been chosen as one of two students to start Acadia University's first Nutrition Help Center. I collaborated with faculty to organize a tutoring-like approach to assist first year students adjust to university and grasp nutrition concepts. I learned that personal connection with students means a lot to me, and my desire to teach.

Moncton, New Brunswick, Canada

My first experience working in a hospital was a positive one. I experienced the behind-the-scenes workings of a busy kitchen and learned that collaboration and teamwork are absoloutely vital. My favourite part of the job was delivering food trays to patients, as their excitement in seeing a smiling face enter their room was touching.

Mount Pearl, NL

The skill I practiced most in this role was multitasking. I managed ~30 staff in a children's recreation center with rock-climbing walls, an aerial ropes course, and bouncy castles. We held up to 14 birthday parties per day and corporate events on the side. I organized the paperwork for them in an office setting during the week, and oversaw them at the.

St. John's, NL

My first job was a sales associate at Eclipse Stores Inc. and I owe so much to the experience for building the foundational skillset that still I draw on to this day. I entered the role very timid and uncertain but with the help of an incredible manager and team, I stepped out of my comfort zone and began developing interpersonal and leadership skills. I.

What started as a hobby in high school quickly grew into a passion and a side-job as I entered into my university years. I had a combination of volunteer and contracted opportunities to photograph community events, engagements, graduation shoots, family portraits, as well as nature's treasures. From day one I challenged myself to not use photo editing.

Master In Health Science, Nutrition Communication

Bsc. In Nutrition (Dietetics Option), Minors: Biology, Chemistry

Activities and Societies: CAFP Communications committee CAFP Education committee

Bsc. Nutrition/Dietetics Part One Of Joint Program With Acadia University