As the health promotion program coordinator, I provide education and support to our liver community, collaborate on new ways to engage our community, host webinars, coordinate educational collaborations with other organizations, and advocate for increased access to treatment for liver disease.• Leads national patient support services through answering patient and community questions and concerns via the national helpline and email support services. • Manages national peer support network services facilitating patient outreach, information collection, and successful pairings. • Delivered liver health and nutrition-based in-person and online workshops to community members living with diabetes, and nutrition-focused healthcare professionals working with a variety of healthcare settings. • Cultivating relationships with outside organizations including healthcare provider networks, community health organizations, and larger not-for-profit and health organizations across Canada and the US.•Advocates for additional new and effective treatments for those living with liver disease by actively engaging with patients and relevant stakeholders to collect stories for submissions to CADTH and INESSS.• Delivering, moderating, and speaking on webinars in collaboration with outside organizations, hepatologists, gastroenterologists, and patient advocates affected by liver disease. • Supervising and mentoring nursing students from Toronto Metropolitan University and master's students from Brock University, overseeing projects while providing guidance and fostering a positive working environment aligned with CLF objectives.• Responsible for securing speakers, developing session and forum details, presenting a nutrition session, and being the master of ceremonies for the Ottawa health forum. • Project lead on all forums, involving managing priorities and timelines for Ottawa, Calgary, and Vancouver forums in collaboration with regional staff and stakeholders.

•Evaluated ~10 student writing submissions per week for clarity, spelling and grammar, language use, and appropriate referencing.•Wrote both positive and constructive feedback to students on their writing and practical areas of improvement. •Corresponded with other specialists via the online chatroom to determine appropriate courses of action with more complex challenges some students faced, including significant language barriers.

•Reviewed patient charts prior to admission to determine potentially appropriate nutrition related interventions. •Calculated enteral nutrition feeding regimens for ~5 children.•Provided parents of children with accurate and appropriate nutrition care information for their child.•Liaised with healthcare professionals about implementing changes to care plans and enteral feeding regimens.

•Provided timely and accurate feedback to students when marking discussion posts, and topic papers. •Liaised with students both via email and via video-based meetings to provide clarification on assignment instructions and marking. •Coordinated efforts with other teaching assistants and the professor to ensure consistent information was provided to students, and consistent marking was provided throughout the course.

•Counselled patients with a variety of conditions and co-morbidities, focusing on nutrition for diabetes management, wound healing, bone healing, diabetes, chronic kidney disease, and other conditions under the supervision of the RD. •Focused on comfort measures for palliative patients, with my preceptor discussing end-of-life nutrition with families. •Worked with clients with language barriers, utilizing other forms of communication such as translation software to ensure they receive proper care.•Reviewed patient charts, diagnoses, and biochemical data prior to initial assessment.•Charted all patient information after assessment in a clear and timely manner.

•Developed several client-facing resources for RDs including snack pairings, airplane snacks, low FODMAP diet handout, and a social media detox handout. •Produced 30 social media posts and videos for the Ontario North Loblaws Team to promote dietitian services, new products, and Health At Every Size © approaches. •Created and presented a workshop incorporating a food demonstration on healthy eating for shift workers with the Peel District School board.•Contributed to a province-wide workshop to design a new Loblaws RD program to be launched, while advocating for a Health At Every Size© approach to the program.•Launched and administered a DEI survey to determine knowledge and awareness of working with neurodivergent individuals. This information was then incorporated into programming focused on this demographic.

•Co-created a new allergen friendly muffin recipe with the founder. This included recipe testing, liaising with suppliers and the manufacturer, and sourcing ingredient availability, packaging pricing, and the financial viability of the product. •Performed a market analysis based on other allergen-friendly and gluten-free baking mixes available in stores to evaluate financial competitiveness of products. •Created a resource on requirements for working with social media influencers including identifying a list of possible creators to work with, their target audiences, and financial considerations.•Created social media postings for the Goodums Instagram feed to promote the products online.

•Counselled 3-6 patients per day to improve their diabetes management through food and medication adjustments, under the supervision of the RD and diabetes nurse.•Created and ran 2 “Healthy Cooking on a Budget” workshops focusing on the health benefits of various foods to provide education to participants with diabetes. •Researched and provided appropriate resources, including in other languages, for clients with multiple co-morbidities, and for those who had English as a secondary language.•Worked with low-income individuals through counselling to find strategies to manage diabetes on a budget, including providing gift cards for groceries, signing them up for one-time gifted produce boxes, and discussing cheap food options which were balanced. •Liaised with other healthcare professionals in the centre including nurses, chiropodists, and doctors to ensure the clients I was seeing received appropriate care.

•Supervised students in an industrial kitchen setting. Ensure proper safety procedures are being followed including knife safety, appropriate dishwashing procedures, and appropriate HACCP procedures. •Communicated and collaborated with students in a positive manner, including answering questions, demonstrating proper techniques, ensuring they finish in a timely manner.•Collaborated with my supervisor to ensure labs were finished on time, and deferred any student questions I was unable to answer directly.•Prepared for all lab sessions by understanding each assignment, making note of common mistakes to promote student success.

•Collaborated with management and colleagues to ensure a safe and effective working environment. •Ensured customer satisfaction and food safety by monitoring expiry dates and quality of product.•Provided exceptional customer service by ensuring all customers received their requested products in a timely manner. •Developed excellent time management skills during busy times of day and year.

•Co-founded and developed the Instagram account “@talknutrition4students” along with 5 other volunteer interns who live in the US and New Zealand. This account discusses nutrition communication and promotes the book for which Barbara was editor in chief: Communicating Nutrition: The Authoritative Guide. •Promoted the account upon launch by reaching out to colleagues, peers, and other nutrition accounts to help grow our brand quickly. Managed the account in rotation with the other student administrators and contributed on weeks I was not the administrator through story suggestions and post ideas.

•Collaborated with the food department team and chief food ambassador to produce social media content. This included material such as 52 Instagram post drafts on fun food facts, and 167 Instagram post drafts, and created 5 blog posts, and did website updates for recipes. •Developed and tested healthier versions of 8 baked good recipes that were focus tested with food department, HR department, Vice President, and CEO and I received very positive feedback. •Assisted the food department with food ordering for all 100+ centres in the organization. •Ensured all Alberta centres were compliant with joint health and safety representative and committee regulations with the supervision of HR and the Vice President.•Updated the organization charts across all 100+ centres in the company. •Contributed to personal improvement plans with staff that were having interpersonal conflict, was able to give input to the HR department on potential solutions that were helpful to those experiencing the conflict.•Worked with the HR department to develop ideas for the monthly staff appreciation contests, including themes, prize options, and activity ideas.

•Worked closely with senior management and the owner of the company to create interesting, delicious dishes for corporate events and small private functions in residences•Ensured satisfaction of customers and guests through high quality service

•Worked closely with the head chef to prepare balanced and delicious meals in a buffet style for events for master’s student programs•Assisted and accommodated for any guest restrictions and accommodations

•Prepared healthy and balanced pre-prepared salads, sandwiches and wraps for students on campus •Assisted co-workers in preparing other meals for students and staff of the University •Periodically assisted with private events hosted through Hospitality Services

•Worked with the Pastry Chef to make desserts for the member dining rooms and for banquets, social events at the Club•Solely responsible for setting up, refilling, and cleaning up dessert tables for large banquets of up to 700 people over 2 sittings•Worked closely with the Pastry Chef to ensure all desserts were prepared in a timely manner and to the satisfaction of management and guests •Developed excellent working relationships with other kitchen staff members