Celeste Goodwin Email & Phone Number

Chapel Hill, Nc, Us

Chapel Hill, Nc, Us

Cape Fear, North Carolina, United States

- Develop five lines of Medically Tailored Meals (MTM) to support the diverse dietetic needs of Medicaid clients involved in the Healthy Opportunities Pilot.- Offer clinical dietetic assessment and counseling to clients receiving MTM.- Perform nutrition assessment of all MTM recipes and menus.- Manage HIPAA-compliant database of clinical data.- Communicate with care managers and other Health Service Organizations involved in client care.

North Carolina, United States

https://www.camelliaculinaryconsultation.comOffering dietetic counseling and medical nutrition therapy, commercial and in-home recipe development and testing, nutritional evaluation, production of nutrition facts labels, and sensory & market evaluation.

Chapel Hill, North Carolina, United States

Chapel Hill, North Carolina, United States

Coordinate meetings and communications related to the SNAP-Ed Intervention Toolkit

Chapel Hill, North Carolina, United States

Course Title: Systems Approaches to Understanding Public Health Issues (SPHG 713)Under the direction of Drs. Shelley Golden, Courtney Woods, Laura Villa-Torres, and Seema Agrawal

Project Title: SPROUTS: Development of Eating Behaviors in Young ChildrenPI: Dr. Kyle BurgerFunding: Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD)

Chapel Hill, North Carolina, United States

Under the direction of Drs. Jon Hussey, Kimberly Truesdale, and Michael Fisher.Course Name: Designing, Implementing, and Evaluating Public Health Solutions.Lead weekly recitations and grade student course materials related to a year-long interdisciplinary project required for MPH graduation.

Chapel Hill, North Carolina, United States

- ConductUNC research activities related to the Good Bowls National Institutes of Minority Health and Health Disparities (NIMHD) Small Business Technology Transfer (STTR) Phase I and COVID-Supplement grants.- Prepare, submit, and manage all Institutional Review Board (IRB) materials and communications. - Create novel research tools for the assessment of nutrition-related attitudes and behaviors.- Perform qualitative and quantitative analyses. - Publish findings in peer-reviewed research journals.

Chapel Hill, North Carolina, United States

Under the direction of Professor Kate Sayre, RDN. Course Name: Nutrition Counseling, Communication, and Culture. Grade graduate student course materials in the areas of cultural humility, nutrition counseling, health communication, and health literacy.

Durham, North Carolina, United States

Lumberton, North Carolina, United States

Supervised practice hours in food service and clinical dietetics.

Providence, Ri

- Delivered community-based nutrition education to diverse groups in both English and Spanish.- Provided direct nutrition education at farmers markets, food pantries, schools, senior centers, community centers, grocery stores, and other locations around the state of Rhode Island. - Created and launched the Culturally Relevant Recipe Project, an initiative to augment traditional demographic data, increase office-wide cultural competence, and develop recipes culturally relevant to SNAP-Ed participants. - Generated educational content for social media platforms, including a novel YouTube series, titled, "Cooking in a SNAP!"- Assisted with applied research through survey creation and administration, as well as data entry.

- Prepared meal trays for 85+ residents according to specific diet orders and preferences.- Set, called, and performed all other necessary tray line duties.- Accurately updated resident meal cards when modifications to diet orders occurred to ensure resident safety.- Rotated and replenished inventory according to first in first out and facility procedures.- Responded to resident and staff requests rapidly and reliably.- Employed proper sanitation techniques to maintain clean and safe environment.

Storrs, Connecticut

- Assisted head chefs in delivery of UCann Cook lessons.- Prepared ingredients for all recipes.- Monitored students during cooking to ensure safety and answer questions regarding various cooking techniques.- Led classes focused on nutritionally-focused meals.

Hartford, Connecticut Area

- Developed curriculum for 10 week-long gardening, cooking, nutrition program for middle school-aged children. - Developed nutrition education materials for adults involved in the Supplemental Nutrition Assistance Program- Education (SNAP-Ed).- Assisted in data entry using SPSS.

- Led classes in accordance with seasonal curriculum focused in science and nature. - Worked with children ages 3-16.- Assisted in all aspects of farm maintenance.

Master Of Public Health - Mph, Registered Dietitian

Associate'S Degree, Culinary Arts

Bachelor Of Science - Bs, Nutritional Sciences, Didactic Program In Dietetics

Activities and Societies: University Scholar Program, Honors Program, Spring Valley Student Farm