Nutriton Program Assistant
Ann Arbor, Michigan, United States
Utilized Foodservice Suite (FSS) software and ensured accurate nutrition information on menus and University websites (residential, catering, and retail). Audited service menus to minimize allergy risks within dining halls. Communicated with manufacturers to ensure up-to-date nutrition and allergen information. Used FSS to label menu items' carbon emissions for Michigan Dining sustainability efforts. Followed MHealthy guidelines to label +12,000 menu items. Recorded new recipes from Executive Chefs. Developed Michigan Dining's first Dietary Accommodation and Allergen packet. Provided training to undergraduate and graduate students, serving as a contact for guidance and support.