Gabriella Budani, Rd, Pmdip, Basc, Rse, Ocd Email and Phone Number

As a clinical dietitian, provides nutrition therapy to inpatients and offers personalized consultations to outpatients at the hospital’s nutrition clinic, addressing a range of health concerns. As a diabetes educator, consults with outpatients to develop tailored nutritional strategies for effective diabetes management.TASKS:➤ Delivers individualized medical nutrition therapy to diverse patients, addressing chronic diseases such as diabetes, hypertension, and cancer.➤ Collaborates with multidisciplinary teams to develop comprehensive care plans in acute care settings.➤ Conducts thorough nutrition assessments and create personalized care plans using the Nutrition Care Process to enhance patient outcomes.➤ Provides tailored diabetes education on topics such as blood glucose management, insulin use, and carbohydrate counting for patients and families.➤ Educates patients on managing hypoglycemia, emphasizing the importance of raising blood glucose to 4 mmol/L promptly.➤ Promotes healthy lifestyle changes through balanced meal planning, exercise, and medication adherence to prevent and manage diabetes.➤ Monitors patient progress by reviewing blood glucose logs, lab results, and dietary intake, adjusting care plans as needed.➤ Designs and implements educational materials and workshops to enhance patient understanding of diabetes and nutrition management.

Served as an Independent Contractor Registered Dietitian with Seasons Care, providing care to Omni's Pleasant Meadow Manor in Norwood, Ontario.TASKS:➤ Performed regular, modified, and therapeutic diet planning, including supplemental and enteral feeding.➤ Conducted clinical and therapeutic nutritional care as part of a multidisciplinary team.➤ Completed ongoing nutritional assessments and care planning for residents.➤ Monitored and evaluated food and fluid intake to identify and manage nutritional risks.➤ Addressed nutrition referrals and ensured timely follow-up.➤ Documented progress notes, assessments, and interventions.➤ Participated in the wound committee, contributing nutritional expertise to optimize wound healing for residents.➤ Conducted swallowing assessments, and collaborated with healthcare staff to identify and mitigate choking and swallowing risks.

In the role of Cook, prepared meals (breakfast, lunch, and dinner) for over 75 residents. As a Dietary Aide, for the same group of residents, responsibilities extended to preparing snacks and drinks, serving meals and refreshments, as well as handling the vital tasks of washing and organizing dishes, setting tables, managing cart trays, and ensuring their readiness for the next meal service. Dedicated 30+ hours per week combined in both these positions.TASKS:➤ Participated in collaborative practice by preparing food and beverages for residents as directed by the recipes designed by Southbridge Care Homes with texture and preference modifications as requested by the Registered Dietitian (RD).➤ Applied IDDSI liquid classifications expertise, gained through the completion of online training modules, by preparing IDDSI liquids with the correct level assigned for each resident.➤ Learned the names and dietary requirements of 75+ diverse residents to serve food and drinks according to their specific needs while ensuring cultural safety through respectful engagement.➤ Recorded meal and beverage completion charts ethically and with integrity for residents in accordance with Hope Street Terrace requirements and the Fixing Long-Term Care Act, 2021 (and previously the Long-Term Care Homes Act, 2007).➤ Applied hydration assistance techniques gained through the completion of online training modules by providing hydration assistance tools for residents.➤ Utilized feedback constructively from the Dietary Manager and other staff members to improve performance by reflecting on feedback and integrating it into practice.

Volunteered with Registered Dietitian Laleh Heidarinia for four months as an assistant. Worked 2 shifts per week, 8 hours per day.TASKS:➤ Used PointClickCare (PCC) software to read dietary referrals and complete dietary assessments for residents helping to maintain efficiency of practice by using a secure technologically based system.➤ Employed the Nutrition Care Process completing 100+ hydration risk and weight change assessments over the period of four months with supervision of an RD involving analyzing anthropometric and dietary chart data and implementing appropriate dietary interventions.➤ Developed and led in-services, using evidence-based research, directed to 20+ nursing staff per day for 8 days about hydration risks and the importance of keeping residents well hydrated resulting in positive feedback from staff and the improvement of nutritional health and care of residents.

In the role of Cook, prepared meals (breakfast, lunch, and dinner) for over 75 residents. As a Dietary Aide, for the same group of residents, responsibilities extended to preparing snacks and drinks, serving meals and refreshments, as well as handling the vital tasks of washing and organizing dishes, setting tables, managing cart trays, and ensuring their readiness for the next meal service. Dedicated 30+ hours per week combined in both these positions.TASKS:➤ Participated in collaborative practice by preparing food and beverages for residents as directed by the recipes designed by Southbridge Care Homes with texture and preference modifications as requested by the Registered Dietitian (RD).➤ Applied IDDSI liquid classifications expertise, gained through the completion of online training modules, by preparing IDDSI liquids with the correct level assigned for each resident.➤ Learned the names and dietary requirements of 75+ diverse residents to serve food and drinks according to their specific needs while ensuring cultural safety through respectful engagement.➤ Recorded meal and beverage completion charts ethically and with integrity for residents in accordance with Hope Street Terrace requirements and the Fixing Long-Term Care Act, 2021 (and previously the Long-Term Care Homes Act, 2007).➤ Applied hydration assistance techniques gained through the completion of online training modules by providing hydration assistance tools for residents.➤ Utilized feedback constructively from the Dietary Manager and other staff members to improve performance by reflecting on feedback and integrating it into practice.➤ This was the first time I worked in this role, and I returned to work here again in August 2022.

Owned and operated a catering company that, through self-directed hard work and dedication, developed into a healthy fast-food restaurant.TASKS:➤ Designed an efficient kitchen layout for quick customer service and effective food provision by making detailed schematic drawings and implementing the plan.➤ Created a static healthy vegan fast-food menu consisting of original recipes showing ability to determine food provision requirements of an organization.➤ Managed a team of five cooks while apprenticing some to become Red Seal endorsed chefs demonstrating an ability to foster the development of food skills in others through culinary training. ➤ Managed over 20 large catering events such as weddings by actively listening to customer needs and executing those needs using excellent time and workload evaluation skills demonstrating strong organizational skills and ability to manage large projects.➤ Taught private one-on-one cooking classes at the restaurant based on client interests and skill level, and held food demonstrations for up to 15 people at a time about cheap-fast-cooking strategies at the local library further demonstrating ability to foster learning in others.➤ Presented as a guest on the television show Daytime Durham on two occasions teaching seasonal cooking techniques demonstrating an ability to foster development of food literacy through food demonstrations and effective oral communication skills.➤ Utilized critical and creative thinking skills when addressing service and production challenges by remaining calm and focusing on the issue at hand.➤ Adapted to social food trends and customer demands by remaining flexible, allowing the business to grow and thrive.

As Executive Chef, worked full-time, dedicating over 40 hours per week to leading culinary operations in this fast-paced raw vegan restaurant. Managing a team of 5+ kitchen staff, handled various responsibilities, including menu development, daily specials creation, pricing strategies, and meticulous staff scheduling. All of these tasks were executed with an unwavering commitment to maintaining exceptional culinary standards.TASKS:➤ Implemented strategic menu development, pricing adjustments, and fostered positive customer relations which led to a significant increase in sales at Cruda Cafe.➤ Collaborated with the culinary team to introduce seasonal specials and adapt to changing culinary trends.

Returned to this restaurant to learn more about customer service by working as a server and bartender. Worked 25+ hours per week serving drinks at the bar and serving food to customers.TASKS:➤ As a bartender, crafted cocktails and delivered exceptional customer service to create a memorable and enjoyable experience for every customer.➤ As a server, provided excellent customer service and ensured a memorable dining experience for every guest.➤ Was commended by my employer for my high level of customer service.

First Head Chef position at a casual fine dining vegetarian restaurant. Worked full-time, dedicating over 40 hours per week to oversee culinary operations. Managed a team of 10+ kitchen staff and executed various responsibilities, including menu development, pricing strategies, and staff scheduling. All responsibilities were undertaken with an unwavering dedication to upholding the highest culinary standards and ensuring a consistent level of excellence.TASKS:➤ Developed menus, executed production, organized staff meetings, priced menu items, made work schedules, and managed the kitchen.➤ Implemented and managed inventory systems, including ChefTec and an in-house Excel system, to streamline operations.

Worked 20+ hours per week as a line cook for breakfast, brunch, lunch, and dinner shifts during college at this casual fine dining restaurant. Worked under Chef Hicham Eddahi.TASKS:➤ Learned a lot about fast paced breakfast/brunch style cooking.➤ Enjoyed learning Chef Hicham's Moroccan style of cooking.

As a Soup Kitchen Volunteer, worked an eight-hour shift once every two weeks, helping to cook food for those in need alongside a small team.TASKS:➤ As part of a collaborative team, utilized culinary skills developed in school and previous experience to actively feed over 100 people per day.

Worked under the guidance of Chef Gurkan Soyic at this Mediterranean style casual fine dining restaurant for lunch and dinner shifts. Worked 40+ hours per week, during the year before starting college.TASKS:➤ Under the guidance of Chef Gurkan, gained valuable insights into Mediterranean-style cooking, with a special focus on the intricacies of Turkish cuisine. Found great pleasure in exploring the rich array of flavors and unique pairings inherent in this culinary style.

Began professional journey at Mr. Sub. This part-time role, initiated while in high school, involved approximately 15 hours per week. In this foundational position, acquired essential skills in customer service, basic food preparation, and developed a solid understanding of food safety practices.TASKS:➤ Acquired fundamental skills in customer service, basic food preparation, and food safety knowledge.➤ Successfully managed part-time responsibilities while attending high school.➤ Recognized for exceptional contributions, was not only valued by employer but also entrusted with a managerial role, a testament to excellent performance.