Jackie Silver Mhsc, Rd Email & Phone Number

Toronto, Ontario, Canada

• Provide virtual nutrition counseling for individuals with autism, ADHD, and developmental/intellectual disabilities to help manage their conditions and improve quality of life.• Develop and execute email marketing strategy to provide value to subscribers and attract 1:1 counselling clients and forge connections with stakeholders from target organizations.• Create content in the form of recipes and plain-language evidence-based blog articles on business blog, jackiesilvernutrition.com, tailored to the nutritional needs of target populations.• Produce nutrition consulting projects, such as brand content creation or workshop development for various companies by translating nutrition science into engaging, plain language content.• Manage a team of three nutrition students who create recipes and educational blog posts tailored to the autism and physical disability communities.

Remote

• Provide nutrition care virtually as a consulting dietitian to 50 patients with complex developmental disabilities living in group homes to ensure their nutritional needs are being met• Assess, monitor and evaluate nutritional status, food intake, labs, and tube feed needs of patients and make changes to nutrition care plans as needed to ensure goals are met• Collaborate with interdisciplinary team in biweekly meetings to discuss client cases

Toronto, Canada Area

I conducted nutrition assessments and follow-ups for patients in the general medicine inpatient unit. I also provided plain-language diet education to patients and family members and designed enteral feeding regimens for relevant patients. General Medicine Inpatient Unit:- Conducted nutrition assessments to almost 30 patients and developed personalized nutrition interventions for patients with conditions such as cirrhosis, stroke, diabetes, malnutrition, cancer, and mental health conditions to improve patients’ nutritional outcomes in hospital. - Monitored and evaluated nutritional status, food intake, malnutrition risk, and labs of inpatients and made changes to nutrition care plans as needed. - Provided nutrition education in plain language to patients prior to discharge, on topics such as high protein/calorie diets, texture modified diets, and eating well with diabetes.- Communicated nutrition care plans for patients with the rest of the interdisciplinary team (physicians, SLPs, nurses) verbally and documenting chart notes in the electronic medical system (Cerner). - Designed and implemented enteral feeding regimens for patients unable to eat by mouth by reviewing medical history, lab values, medications, and nutrition history to determine nutritional requirements and appropriate formula and rate. - Wrote a brief review paper summarizing the results of meta-analyses and systematic reviews of hospitals using probiotics for critically ill patients.

Toronto, Canada Area

I conducted a needs assessment and focus group interviews with Special Olympics Ontario athletes with intellectual and developmental disabilities across Ontario and used the data collected to develop and facilitate five workshops and one cooking class for athletes. I was the first dietetic student the organization had ever had so I was self-directed throughout this placement and played a leadership role. - Conducted a needs assessment of Special Olympics Ontario athletes to determine nutritional knowledge gaps through focus group interviews with 20 athletes from the floor hockey team and 115 responses from an online survey sent to athletes across Ontario.- Developed and facilitated five workshops (ranging from one to three hours) and one cooking class for groups of 10-20 athletes on relevant sport nutrition topics which included food demos, interactive games, powerpoint slides, and evaluation forms. - Recruited and trained three first-year dietetic masters students to help teach part of the three-hour workshops. - Designed and created twenty plain-language, evidence-based handouts for athletes on topics such as mindful eating, hydration, sport nutrition, and eating well on a budget. Tailored the handouts to the specific learning needs of individuals with intellectual disabilities.- Analyzed and summarized the results of the online survey and workshop evaluation forms in a 40-page report for Special Olympics including SOO’s assets and resources, barriers to healthy eating for the athletes, workshop outcomes, costs, dietitian role, and future recommendations.

Toronto, Canada Area

I conducted nutrition assessments and follow-ups for patients in the neuro/stroke/medicine, short stay surgery, and mental health inpatient units. I also provided plain-language diet education to patients and family members and delivered two group education classes on “food and mood”. Neuro/Stroke/Medicine units, Short Stay Surgery, and Mental Health Inpatient Unit:- Conducted nutrition assessments to almost 60 patients and developed personalized nutrition interventions for patients with conditions such as cirrhosis, stroke, diabetes, malnutrition, cancer, and mental health conditions to improve patients’ nutritional outcomes in hospital. - Monitored and evaluated nutritional status, food intake, malnutrition risk, and labs of inpatients and modified nutrition care plans as needed. - Provided nutrition education in plain language to patients prior to discharge, on topics such as high protein/calorie diets, texture modified diets, cirrhosis, and high cholesterol. - Communicated nutrition care plans for patients with the rest of the interdisciplinary team (physicians, SLPs, nurses) verbally and documenting chart notes in the electronic medical system (Cerner). - Delivered two group education sessions about “food and mood” to the mental health adult inpatients and the youth mental health inpatients which included interactive activities and a creative handout summarizing the workshop material.

Toronto, Canada Area

I spent six weeks providing nutrition counseling to clients in the general practice outpatient clinic and four weeks working with clients with type 2 diabetes. I also prepared the content for a six-week cooking class based on the new Canada's Food Guide and plant-based eating. General Practice Outpatient Counseling (6 weeks):- Provided nutrition counseling to 20 clients nutrition-related conditions (such as hypertension, high cholesterol, iron deficiency, fatty liver, pediatrics, etc.) by assessing clients and providing practical suggestions based on current lifestyles. - Delivered interactive group education sessions to a “Baby and ME” group and a prenatal nutrition group by using PowerPoint slides and conducting food demos to teach the participants how to introduce fruits and vegetables to their babies and the importance of certain nutrients during pregnancy. - Created a six-week cooking class based on Canada’s new Food Guide for community members by developing evidence-based educational content and a total of 18 plant-based recipes that the dietitians then implemented a few months later. Diabetes Education Centre (4 weeks):- Provided nutrition counseling to over 15 clients with type 2 diabetes based on their individual circumstances to improve diet and better manage diabetes. - Collaborated with diabetes nurses by shadowing some of their sessions where they discussed medication and learning about managing diabetes with insulin and medications in order to better assist my clients. - Developed educational content for a lesson plan (including an activity and recipes) about fats that the dietitians would deliver a few months later and made it applicable for people living with diabetes.

Milton, On

• Input 70 recipes per week into menu software system consisting of thousands of recipes to help clients access recipe and menu resources• Gained thorough understanding of therapeutic and texture modified diets used in long-term care facilities to improve clients’ food intake

Toronto, Canada Area

• Volunteered with Registered Dietitian for a meal assistance program to visit stroke patients and assist with cutting food and opening lids to increase dietary intake and prevent malnutrition• Utilized oral communication skills to explain role to patients and provide socialization; recorded food intakes to measure patients’ nutritional consumption

Toronto, Canada Area

• Secured sponsorship donations from various organizations across the GTA, such as Aroma and Greenhouse Juice Co, to donate gifts for CAFP Ryerson branch events to be enjoyed by students• Utilized effective and clear communication skills to craft professional sponsorship request letters

Toronto, Canada Area

• Fostered interprofessional collaboration with 5 colleagues to recruit students for SHARP program by setting up information booths to communicate with them and distribute informational flyers• Conducted one-on-one appointments with students, using a client-centred approach, to discuss their health behaviour goals and refer to resources, such as nutrition and academic supports• Collaborated with nursing and science students to implement a “healthy meal planning on a budget” event for 50 students; created handouts, such as meal planning tips

Toronto, Canada Area

• Conducted secondary research using existing nutrition data from the 2004 CCHS (Canadian Community Health Survey) database, which included a sample size of over 35,000 Canadians• Analyzed data using SPSS software; conducted statistical tests such as ANOVA, Chi-Square, and Crosstabs• Interpreted results to prepare a thorough project proposal, literature review, final research paper, poster, and PowerPoint presentation to deliver findings with team

Toronto, Canada Area

• Composed an evidence-based article for OsteoConnections blog to summarize management of osteoporosis in individuals with spinal cord injuries• Developed calcium-rich smoothie recipe with photos and step-by-step instructions

Toronto, Canada Area

• Examined and researched the effects of probiotics and antibiotics on gut microbiota composition by conducting literature review, using PudMed, for Dr. Elena Comelli’s microbiome research lab• Compiled comprehensive summary table containing key points and findings from each study, to effectively compare similarities and differences

Toronto, Canada Area

• Coordinated events related to foodservice, hospitality, and nutrition for CAFP Ryerson branch members so that students could learn about career opportunities and participate in engaging and hands-on learning programs and workshops.• Applied networking skills with food and healthcare professionals to ask them to speak at Ryerson branch events. As a result, a diverse range of professionals attended the events and provided their insight to students.

Toronto, Canada Area

• Developed strong interpersonal skills to conduct 15-30 minute assessments with 8-10 patients per day by recording clinical information related to medical history, exercise regime, and food intake• Measured patients’ height and weight and plotted on growth chart to check for abnormalities• Orally delivered patient histories to physician and dietitian so that nutrition can be improved; discussed nutrition plans and conducted follow up assessments with patients to track progress

Toronto, Canada Area

• The NExT Lab, a research lab located in the School of Nutrition at Ryerson University, conducts research assessing the impact of nutrition, exercise, and body composition on health.• Assisted in the creation of a marketing brochure for the NExT Lab, which described the various fitness, body composition, and energy expenditure tests available to the public.• Learned about the testing machines in use at the lab, the foundations behind them, and how they work, such as the BodPod, Fit3D ProScanner, ParvoMedics TrueOne 2400 Indirect Calorimetry, and the VO2 Max treadmill test.

Toronto, Canada Area

• Coached 30 participants on effective communications and human relations by providing feedback on their speeches to make them more impactful, over 8 week period• Presented awards to two to four students each week to recognize their improvement in order to further motivate them to stretch beyond their comfort zones• Delivered impactful 3 minute sample speeches in order to assist students with their public speaking skills; led closing and opening speeches by delivering inspiring words each session

Vaughan

• Worked with children on activities related to Judaism and the environment at the Kavannah Garden. Activities included pickling vegetables, arts and crafts, baking with raw ingredients, gardening, and harvesting fruits and vegetables.• Worked with older adults at a weekly Baycrest program, assisting them in gardening and craft activities.

Toronto, Canada Area

• Restructured diet communication sheets, under guidance of dietitians, for 18 dining rooms, which contained patients’ dietary restrictions and allergens; as a result, patients were fed the proper diet

Mhsc, Nutrition Communication

It is a combined masters and dietetic internship program to prepare graduates to become registered dietitians.

Bachelor Of Applied Science (Basc), Food And Nutrition

Activities and Societies: Canadian Association of Foodservice Professionals, Ryerson branch

Bachelor Of Arts (B.A.) Honours, Kinesiology And Exercise Science, Cum Laude

Studied a wide array of courses such as anatomy, human physiology, exercise physiology, endocrinology, psychology of health and chronic.