Emily Schlag, Rd Email & Phone Number

Chicago, Il, Us

New York, New York, United States

- Plan menus, develop recipes, and coordinate the contents of weekly meal kits, which include a prepared meal, fresh produce, pantry staples, seasoning blends, and corresponding recipes.- Create visually-appealing written materials aimed towards meal kit recipients- Oversee distribution logistics, ensuring 200+ deliveries and pick-ups are accurately completed each week- Gather, track, and monitor program data for grant and stakeholder reporting purposes- Design and oversee the execution of client surveys, make operational changes based on responses in order to improve client experience - Act as the spokesperson for the program by providing interviews to news outlets, giving presentations to external stakeholders, and fielding client inquiries

Bronx, New York, United States

- Oversaw the initial opening of the Teaching Kitchen, including creating budgets, establishing vendor relationships, finalizing kitchen layout, and program planning- Managed the development of curriculum for nutrition-focused cooking classes that consider the budget and time constraints of the target audience and appeal to their cultural preferences - Led cooking classes for community members, patients, hospital staff, and medical professionals - Ensured all recipes met exact standards regarding verbiage, formatting, and nutrition content- Led collaborations with organizational partners, such as establishing a food pantry alongside a local urban garden- Wrote, directed, shot, and edited over 30 culinary demonstration videos for online nutrition classes- Provided interviews as a nutrition expert for various media formats such as television and podcasts

New Orleans, La

- Planned and executed events such as 3-day conferences, corporate team building workshops, themed cooking classes, and intensive training weekends - Maintained quality and accuracy of over 60 culinary medicine curriculum lessons and assisted in the development of new curriculum materials using evidence-based guidelines- Delivered individualized nutrition education to patients, developed plans for implementation of changes, managed patient data, and interfaced with healthcare providers- Collaborated with community partners and stakeholders to ensure continued positive relationship between the organization and target audiences- Provided technical assistance to over 55 off-site partners- Trained, managed, and evaluated 50+ culinary nutrition interns, dietetic interns, and medical students

New Orleans, Louisiana, United States

- Taught an average of 15 culinary nutrition classes per month to medical students, healthcare providers, and the community with the goal of improving culinary skills and nutrition literacy- Recruited participants and obtained informed consent for research studies

New Orleans, Louisiana

- Perform nutrition assessment on patients in acute and outpatient settings. Accurately document on patients using standardized language and ADIME format- Provide diet education to patients with a wide variety of disease states including renal disease, diabetes, cardiovascular disease, cancer, obesity, and hypertension- Create education resources for patients, such as handouts and recipes, that are sensitive to the socioeconomic and cultural backgrounds of their intended audiences- Conduct presentations related to nutrition and healthy eating for both children and adults

New Orleans, Louisiana

Providence, Rhode Island

New Orleans, La

Master Of Public Health - Mph, Maternal And Child Health

Maternal and Child Health Nutrition Leadership Trainee

Dietetics/Dietitian

Bachelor’S Degree, Culinary Nutrition

Activities and Societies: Nutrition Society, Collegiate Ambassador Team, Habitat for Humanity, Special Functions ClubSecretary.