I write evidence based articles about nutrition and mental health, based on the current research.

My job is to serve BMC patients, staff and the greater community by providing hands-on educational experiences about healthy food preparation and nutrition. My roles include: Planning, implementing and evaluating group culinary nutrition education for general wellness and condition specific (such as diabetes, substance use disorder, diet and eating post bariatric surgery).Scheduling and even planning. Managing the Teaching Kitchen and ensure we meet health code. Collaborating with clinical managers and community partners to plan services for patient and community groups, as well as employee wellness within the hospital.Offering evidence-based nutrition education and staying up to date on medical nutrition therapy guidelines. Precepting dietetic interns and nutrition students from Boston University and Simmons University. Overseeing Culinary EducatorProviding culturally sensitive and inclusive culinary nutrition education for our very diverse community.

● Instruct virtual culinary nutrition classes for patients, staff, and the community that offer knowledge and skills to overcome social determinants of health and prevent and/or manage chronic diseases. ● Develop evidence based culinary nutrition curricula for group education on topics including diabetes, cancer, substance use disorder, and schizophrenia. ● Create recipes that are culturally sensitive and nutritionally tailored that utilizes food found in the Therapeutic Food Pantry and the rooftop farm. ● Facilitate multidepartment research studies that explore the efficacy of the Teaching Kitchen as part of an integrative medical approach ● Assist with the development and management of web and print media

Taught cooking and baking classes of up to 12 children or teens ages 4-17, as the primary instructor. Provided classroom management during 2+ hour classes.

- Patient screening, nutrition assessment, nutrition education and follow-up with 8-10 patients per day in the ICU, med/surge, and behavioral health units. - Wrote TPN and tube feed orders- Presented research on low-carbohydrate diets for the management of Type II Diabetes to the nutrition team

Here to answer questions for the members in our co-working space.Connecting the Innovation Center to the Dept. of Food and Nutrition.Working on my own start-up... coming soon.

- Created Business Model Canvas for proposed business idea, Foodlywell, a virtual cooking school. - Filmed and edited 3 live cooking videos, where kids were learning got prepare nutritious, kid-friendly foods.

Built culinary program for adults with special needs Teach nutrition literacyLead team of staff and volunteers to facilitate group cooking for adult members