•Contributed content to social media strategy•Developed 2 articles on seasonal produce and intuitive eating for the organization's newsletter •Reviewed abstracts and participated in judging of student poster sessions at the Annual Meeting•Collaborated on event planning for the Food and Nutrition Conference and Expo Planning Committee Meeting

•Developed monitoring systems to ensure Head Start and Early Head Start compliance with local, state, and federal regulations•Assessed nutritional status and needs of children and provided counseling to parents•Served on local and state focus groups on matters related to childhood obesity, nutrition and physical activity•Supervised dietetic, nutrition, public health, and nursing interns

•Managed multiple social media pages and produced informative content on integrative oncology and cancer risk and survivorship•Created quarterly newsletters and conducted analysis on newsletter's effectiveness using HootSuite•Developed social media strategy and maintained followers on WordPress, Twitter, Facebook, and Instagram

•Incorporated knowledge of nutrition, food labeling, trends, and federal policies into client counsel•Supported team on research projects surrounding agriculture, food safety, and nutrition policy

Public Policy•Educated Congressional staff about the cost-effectiveness of the Treat and Reduce Obesity Act•Participated in staff meetings with Senator Adam Ebbin, Delegate Mark Levine, and Delegate Eileen Filler-Corn to advocate for school breakfast payments to further support child nutrition programsClinical: Inova Health System•Consulted with interdisciplinary team to assess and advise Medical Nutrition Therapy counseling•Led team's quality assurance study which highlighted areas of patient safety and quality of care•Performed two weeks of staff relief in the Medical Unit, developing nutrition interventions for seven to nine patients a dayCommunity: Food Directions, Head Start Fairfax County Public Schools•Monitored legislation on agriculture, nutrition, and food safety for daily reports to staff •Designed a webinar on food labeling to achieve client goals and objectives•Provided nutrition education in various settings: classrooms, parent meetings, and a grocery store•Led quality management study, resulting in development of a tool to obtain data on children's food intakeFoodservice Management: Alexandria City Public Schools•Researched food waste and recommended three cost-effective strategies to enhance a program,•Provided a staff training on the USDA offer vs. serve guidance for school nutrition programs to ensure compliance with regulations•Executed a marketing plan involving print and social media to promote a new vegetarian recipeElective: Arlington Food Assistance Center• Implemented food promotion activities: recipe demonstrations, educational displays, health fairs • Created five MyPlate lessons plan for youth and adult nutrition education programs

•Coordinated with Executive Board to develop strategic planning efforts•Established relationships with members to develop a "Shadow a RD" directory for program growth

•Teaching Assistant for Elementary Food Lab, Community Nutrition, Nutrition Counseling, Contemporary Nutrition Concerns• Facilitated learning of nutrition courses through laboratory experiments, tutoring, and reviews• Created and designed class lectures, discussions, and activities• Collaborated with faculty to develop course material on food systems

• Appointed by the President to recommend improvements to Penn State policies, operations, and sustainability initiatives • Conducted research on the Production Committee to figure out policies to minimize production waste, find alternative uses for waste streams, and increase food security throughout campus• Made a recommendation to Penn State administration to support the Student Farm as a tool for sustainable agriculture to enhance education, create community, and grow good food access

• Provided nutrition education and led cooking demonstrations for community members• Developed seasonal, vegetarian recipes using 5 ingredients or less

• Supervised six 10-13 year olds during recipe preparation• Presented a lesson on MyPlate specifically related to oils, sweets, and fats for 36 kids• Prepared camp kitchen in the morning and broke down at the end of the day

• Learned dietary requirements of Prader-Willi, spinal cord injuries, acute brain injuries, feeding and swallowing problems, and pain disorders patients• Developed a Prader-Willi meal policy to improve patient satisfaction

• Coordinated youth activities and facilitated nutrition workshops with local community garden• Maintained accuracy of daily reports on food safety and summer meals

• Discussed menu items with kitchen staff and prepared meal sheets with carbohydrate content • Assisted children with calculating carbohydrate intake and recorded amount bolused • Led educational games on diabetes management for twenty-three 8 to 16 year old children • Performed 12:00 AM and 3:00 AM blood glucose checks with a Physician Assistant and nurse