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Oversees the nutrition care of the LTC and post-acute patients, performing nutritional assessments, managing the physician’s orders for therapeutic diets and supplements, provides nutrition educations to patients and/or families, attends patient rounds and maintains clinical nutrition policies. Completes nutrition assessments and follows up on patients with increased nutritional needs, in accordance to facility’s policies. Documents assessment of patient with nutritional goals and/or changes in… Show more Oversees the nutrition care of the LTC and post-acute patients, performing nutritional assessments, managing the physician’s orders for therapeutic diets and supplements, provides nutrition educations to patients and/or families, attends patient rounds and maintains clinical nutrition policies. Completes nutrition assessments and follows up on patients with increased nutritional needs, in accordance to facility’s policies. Documents assessment of patient with nutritional goals and/or changes in status in the medical record. Educates patients and/or family members on nutritional needs as indicated. Educates staff, nursing, food service employees on issues regarding special diets. Leads monthly in-service trainings for all food service employees. Performs weekly kitchen audits. Leads and facilitates weekly/monthly weight meetings with nursing staff, speech therapist, MDS, and DON to discuss significant weight changes. Reports on all patients Quarterly/Annual. Reports all new admits into Section K of PCC medical software. Attends patient rounds on assigned floors to discuss new admits, order changes, and changes in patient’s nutritional status. Adheres to facility’s policies and procedure including the confidentiality and patient’s rights policies as outlined in the facility’s Policies and Procedures Manual. Adheres to facility’s Emergency Preparedness Program, Occupational Safety and Health Administration (OSHA) and other mandatory programs in the facility as appropriate. Show less

Inventory management of food, beverage, and supplements. Educated athletes on pre and post fueling, Trifecta organic meal prep service, Throne supplements, pre/post rehydration for 8-week weight descent. Collaborated with kitchen staff daily to discuss/plan athlete's meals. Meal planned and ordered athletes food daily based on fighter's training season: in camp, fight week, general training, off camp. Recipe and menu development for onsite cafe that consisted of balanced plates. Lead cooking… Show more Inventory management of food, beverage, and supplements. Educated athletes on pre and post fueling, Trifecta organic meal prep service, Throne supplements, pre/post rehydration for 8-week weight descent. Collaborated with kitchen staff daily to discuss/plan athlete's meals. Meal planned and ordered athletes food daily based on fighter's training season: in camp, fight week, general training, off camp. Recipe and menu development for onsite cafe that consisted of balanced plates. Lead cooking demonstrations to UFC staff members to promote healthy eating for employees with limited time. Managed fueling station which consisted of athlete pre and post fueling, athlete education on planning meals and performance supplements. I conducted nutrition assessments on each athlete which consisted of obtaining blood work from outside source, dexa scan, resting metabolic rate (RMR), bioelectrical impedance (BIA), and metabolic efficiency running test. All data was presented to each athlete during consults. I also participated in weekly meetings and provided updates on athlete adaptation to nutrition interventions. During upcoming paper-view fights, I made nutrition and rehydration plans based on current body weight and additional weight that needed to be cut for athletes. Show less

Performed daily triage on patients and scheduled accordingly based on nutritional risk level. Assessed the nutritional status of patients, formulated a care plan, coordinated its implementation, evaluated its impact and effectiveness. Provided nutrition education to patients / families. Recommended supplements, tube feeds, and diet orders as appropriate. Completed medical record documentation using Epic medical software in ADIME format. At CFD eating disorder clinic, I preformed… Show more Performed daily triage on patients and scheduled accordingly based on nutritional risk level. Assessed the nutritional status of patients, formulated a care plan, coordinated its implementation, evaluated its impact and effectiveness. Provided nutrition education to patients / families. Recommended supplements, tube feeds, and diet orders as appropriate. Completed medical record documentation using Epic medical software in ADIME format. At CFD eating disorder clinic, I preformed assessments of new patients, lead weekly meal planning with clients, participated in weekly team meetings, and counseled clients suffering from various eating disorders. Show less

Supported Food Service through safe handling, meal assembly, portion control, customer service, and infection control. Delivered patient meal trays and snacks in a timely manner, checked meals for accuracy, respected patient privacy by adhering to HIPAA requirements. Checked food temperatures before and after tray line to assure quality and safety of foods. Prepared special ticket items for allergens or food sensitivities. This position allowed me to gain experience working independently in a… Show more Supported Food Service through safe handling, meal assembly, portion control, customer service, and infection control. Delivered patient meal trays and snacks in a timely manner, checked meals for accuracy, respected patient privacy by adhering to HIPAA requirements. Checked food temperatures before and after tray line to assure quality and safety of foods. Prepared special ticket items for allergens or food sensitivities. This position allowed me to gain experience working independently in a timely manner. Each shift, I prepared for the day by checking special ticket items, reviewing inventory and leftover snacks, and planning my day to ensure quality of foods and filled in other various positions when call-outs occurred. Show less

Did with knowledge variety of therapeutic and mechanically altered diets. I Prepared snacks and beverages based on necessary texture modifications for solids and liquids. I Consulted with patients, family members, cooks, and nursing staff on special dinner tickets and snack requests. I visited patient rooms and discussed meal preferences, likes, and dislikes and offered suggestions and weekly menus. During tray line, I checked meals for accuracy and checked temperatures before and after tray… Show more Did with knowledge variety of therapeutic and mechanically altered diets. I Prepared snacks and beverages based on necessary texture modifications for solids and liquids. I Consulted with patients, family members, cooks, and nursing staff on special dinner tickets and snack requests. I visited patient rooms and discussed meal preferences, likes, and dislikes and offered suggestions and weekly menus. During tray line, I checked meals for accuracy and checked temperatures before and after tray line to ensure quality and safety of foods. I routinely conducted test tray audits to ensure safety of foods for safety of foods to protect the safety of immune comprised populations. Show less

Assembled self-serve salad bar according to school menu to meet National School Lunch Program (NSLP) weekly requirements.Prepared nutrient-dense meals that follow NSLP requirements to ensure children a healthy platform for learning.Cleaned and organize fridges using FIFO, cleaned and sanitized salad bar and work area, and washed dishes using 3 compartment sink.During my food service rotation of my dietetic internship, I also worked at the Solana Beach School District where I was… Show more Assembled self-serve salad bar according to school menu to meet National School Lunch Program (NSLP) weekly requirements.Prepared nutrient-dense meals that follow NSLP requirements to ensure children a healthy platform for learning.Cleaned and organize fridges using FIFO, cleaned and sanitized salad bar and work area, and washed dishes using 3 compartment sink.During my food service rotation of my dietetic internship, I also worked at the Solana Beach School District where I was able to gain experience with procurement, preparation, and delivery of meals, large scale food production, food safety, and sanitation, creating balanced meals, policy development, leadership, and management. I created all marketing materials for job openings and ribbon cutting ceremonies. I lead in-service staff training during holiday meetings. My experiences in both my internship and job at the Solana Beach School District has prepared me for a Supervisor position with the La Mesa-Spring Valley School District. Show less

At Starbucks, I assisted the store manager during scheduled shifts. This included running the store during those shifts, helping baristas during busy times, training new employees, delegating tasks, inventory management, daily ordering of foods, beverages, and store supplies, and making weekly employee schedule. During the week, I assigned various cleaning tasks to be completed to employees including time, employee name, and task to be completed. I completed weekly store audits to assess store… Show more At Starbucks, I assisted the store manager during scheduled shifts. This included running the store during those shifts, helping baristas during busy times, training new employees, delegating tasks, inventory management, daily ordering of foods, beverages, and store supplies, and making weekly employee schedule. During the week, I assigned various cleaning tasks to be completed to employees including time, employee name, and task to be completed. I completed weekly store audits to assess store cleanliness and employee/customer interactions. I followed up with employees when additional training was needed. During each week, I stayed on top of district communications to ensure the correct products (RTDE, bakery foods, and breakfast sandwiches) were available for the daily deals to ensure customer satisfaction. I changed weekly marketing board to match district specials. At the end of each shift, I completed daily bank deposits and closed out cash registers to appropriate cash amounts. During high peak times, I stayed calmed and delegated employees to various positions as needed. I also gave all breaks to employees during appropriate times and before any meal-break violations were made. I trained 38 employees for the San Diego District on store operations, beverage standardization and beverage sequencing, brewing coffee, POS policies and procedures, safety and sanitation, and customer service. During holiday meetings, I lead the interactive portion of the meeting which included partner/customer interactions and role playing. Show less