Amanda F. Email & Phone Number

New Jersey, United States

MSU’s Dietetic Internship program - 10 months of clinical, community, food service and administrative rotations. • Completed 128 hours of staff relief at Jersey City Medical Center covering the observation patient floor and other floors as needed. • Extensive practice in performing nutritional assessments and lifestyle management counseling for patient/clients in a variety of settings including outpatient cardiovascular, diabetes, weight loss, Head Start, and WIC. • Accurately calculated enteral, parenteral nutrition, and TPN regimens in medical/surgical and ICU hospital patient settings. • Organized children’s groups and taught nutrition and environment focused classes centered around gardening and cooking. • Implemented timely medical nutrition therapy and therapeutic diets in at risk patients in a variety of disease states including renal, gastrointestinal, pressure ulcers, cardiovascular, hepatic, HIV/ADIS, COPD, diabetes, and obesity. Fulfilled the 1200+ hour requirement- RD exam eligible, anticipation date of August 2021

Boulder, Colorado, United States

Assisted the sport dietitian staff at the University of Colorado Boulder. Some of my projects included creating sports nutrition posters, games, and Instagram posts for the student athletes, completing research projects on the potential use of specific vitamins, minerals, and supplements in sports nutrition, and assisting in reviewing the sport team dining menu. I also had the unique opportunity to be apart of transitioning the department to meet COVID-19 regulations.

Fostered an encouraging learning environment that focused on the overall growth of a player. Participated in staff training and coaching development meetings. Interpreted and developed practice sessions of 40-90 minutes for players 5-16 years old. Developed and maintained cordial relationships with all players and parents. Adhered to all rules and regulations of the club.

Denver, Colorado, United States

Part-time line cook at Vital Root that features a fast-casual approach to plant-based meals. Some daily activities include prepping for service, cooking 75+ meals per shift, opening & closing the restaurant, and overall working with an awesome close-knit team.

St. Anthony Hospital

I completed my Executive High School Internship at St. Anthony Hospital as a cook intern in the main hospital. While I was there, I learn time management in a faced paced environment, how to cater to a large group, and the responsibilities of an Executive Chef.