• Identifying research-based program priorities, resource needs, target audiences, modes of delivery and potential partners that would benefit patients of the EEFHT and community.• Coordinating all research related projects, including completing and updating ethics applications, organizing data collection, conducting statistical analysis, and reporting study results through peer-review scientific publications.• Recommending quality improvement activities/strategies for implementation across several programs in addition to developing process and outcome evaluations to measure the results of practice-based changes.

• Providing one-on-one nutrition assessment, education and counselling for patients with conditions such as diabetes, hypertension and dyslipidemia.• Utilizing skills in motivational interviewing to support nutrition related behaviour change when counselling clients.• Conducting group education sessions for both community members and staff on a variety of nutrition related topics including texture modification, infant feeding and diabetes management. • Implementing nutrition screening and assessment tools in several primary care programs, including the Screen III, The Canadian Nutrition Screening Tool and Subjective Global Assessment to identify patients at nutrition risk.

• Recruited and organized a team of five students to plan and host the “It Starts with Students” conference session at the 2019 National Dietitians of Canada Conference to establish the session as a permanent part of the conference program. • Currently collaborating with the original planning team and reviewing feedback from last year’s participants to implement suggested changes and improvements. • Edited and revised the eLearning Preceptor Course offered by Dietitians of Canada to provide a student perspective on the content, improve clarity and identify potential problems for users.

• Coordinated the DC National Conference Scholarship application and award process to provide approximately $9300 from various DC networks to over 800 DC student members.• Effectively communicated with 20 student representatives from schools and internship programs across Canada to increase student membership, and support nutrition events. • Demonstrated leadership skills by mentoring the Jr. Co-Chair through exemplary conduct and communication to ensure she had the skills and knowledge to successfully transition into the role of Sr. Co-Chair.

• Organized and independently hosted the Student Network Social Event for approximately 40 students at the 2017 DC National Conference in St. John’s, Newfoundland. • Demonstrated organizational skills by devising a system to manage the DC Student Network documents, financial reports, and student representative information more effectively. • Increased member involvement by actively posting and communicating with members on the DC Student Network website via the coast to coast forum.

• Providing one-on-one and family counselling for patients in the gestational and pediatric diabetes clinics to minimize complications and optimize health outcomes. • Conducting comprehensive nutrition assessments to determine the energy, fluid, and macronutrient needs of patients in the Orthopaedic, General Surgery, Oncology, Rehabilitation and Medicine units. • Collaborating with the interdisciplinary care team (physicians, nurses, SLP) and the patient to implement, monitor, evaluate and adjust the nutrition care plan to achieve the goals of care. • Developing enteral and parenteral nutrition regimens under supervision in pediatric and adult populations.

• Completed annual and quarterly nutrition assessments within the Point Click Care medical charting system according to RAI MDS best practices. • Reviewed medical health records and communicated with nurses and physicians to develop care plans for high risk residents suffering from unplanned weight changes, skin breakdown, abnormal lab values and chronic health conditions.• Participated in meal time observations and communicated with the physician to determine appropriate texture modification for dysphagia, sun-downing syndrome and dental complications. • Contributed to the development of a 3 week menu cycle compliant with the Ministry of Health and Long Term Care regulations and gathered feedback from key stakeholders including dietary staff, residents, and management.

• Researching and refining key messaging for nutrition topics with a focus on the healthy growth and development of young children and families to improve the health of citizens in the region. • Working with the region's dietitians to provide nutrition assessments and support at the Canadian Prenatal Nutrition programs offered within the region. • Completing data collection for the Fresh-It program to increase the availability of healthy and nutritious foods at recreational centers in and around the region.

• Worked as part of a research team to conduct approximately 80 efficacy studies on eight different crops including carrots, onions, pumpkins, corn, and beans. • Complied research data daily to account for environmental variables with the potential to influence study outcomes. • Built a foundation of understanding around the logistics of large scale food production through a mentorship opportunity with the head field biologist.

• Developed and delivered a kitchen safety curriculum to a group of 8-12 adults with developmental disabilities. • Qualitative and quantitatively evaluated the success of the program to asses potential areas of improvement using questionnaires and focus groups. • Worked with disabled adults to create a healthy relationship with food and an excitement towards cooking as part of the Foodies program.

• Taught a 1-hour nutrition program twice weekly to class sizes of 20-30 students in grades JK- Gr. 4 to foster a healthy relationship with food as part of the Food for Life eating disorder prevention program. • Demonstrated adaptability by redesigning the program as necessary to accommodate changing class sizes, dietary restrictions, and various levels of student comprehension with positive feedback from all teachers and teaching assistants. • Took the initiative to independently seek out additional teaching resources from organizations such as Health Canada, Dairy Farmers of Canada, and Foodland Ontario to facilitate further learning and fill any additional time in the classroom.

• Assisted with preparing and serving residents modified texture diets to manage complications associated with dysphagia and additional nutrition related concerns. • Followed strict food safety regulations and best hygiene practices to ensure the highest quality of service for all residents. • Practiced client centered care by tailoring meals to meet individual taste preferences and creating an enjoyable dining experience through a consistently positive attitude.