Research online websites, textbooks, and online videos that will help the students understand the material effectively.Tutor and teach the concepts discussed weekly.Create practice test questions to evaluate the students’ knowledge of metabolic processes prior to entering the exam.

Held three tutoring sessions per week for students to attend to ask questions or review concepts prior to taking the examination. Researched websites and online videos that will help explain basic nutrition concepts. Created test concept guideline sheet before each of the exams as well as graded the essay questions.

Collaborate with Registered Dietitian, Katrina Levine, MPH, RD, LDN, from the Extension Agency of North Carolina to fulfill a community need by providing resources and information to the National Guard armory of Parkton, NC about community gardening. Analyze and write the garden manual following military guidelines on research about the best agriculture practices to utilize in the implementation of their community garden. Implement the Victory Heritage garden and evaluate the vegetable… Show more Collaborate with Registered Dietitian, Katrina Levine, MPH, RD, LDN, from the Extension Agency of North Carolina to fulfill a community need by providing resources and information to the National Guard armory of Parkton, NC about community gardening. Analyze and write the garden manual following military guidelines on research about the best agriculture practices to utilize in the implementation of their community garden. Implement the Victory Heritage garden and evaluate the vegetable and fruit yield, ease of use of the Victory Heritage Manual, and participant response to the community garden. Show less

Perform cooking demonstrations at a weight loss clinic that focuses on behavioral modification to correct excess consumption of food to include recipe comparisons that are lower in fat, sugar, sodium, and total calorie popular cuisines.Present knife skills, baking instead of frying, ways to increase flavor, proper portions, and how to increase fruits and vegetables in the diet.

Lead and coach 5- week program that encourages and promotes women of all ages to improve physical activity through weight lifting and increasing lean body mass. Conduct weekly discussions of specific, measurable, achievable, relevant, and timely goals for self-motivation and record when the course concludes.

Taught lessons on proper portions, MyPlate diagram, food labels, whole grains, sugar sweetened beverages, physical activity requirements, and calorie management to adolescents referred by WakeMed who were at high risk for the development of diabetes, high blood pressure, and obesity.Assessed participants and families by weight loss, biochemical values such as serum cholesterol and blood glucose levels, and a physical assessment of wall push ups and sit-up within 2-minutes, and a timed mile… Show more Taught lessons on proper portions, MyPlate diagram, food labels, whole grains, sugar sweetened beverages, physical activity requirements, and calorie management to adolescents referred by WakeMed who were at high risk for the development of diabetes, high blood pressure, and obesity.Assessed participants and families by weight loss, biochemical values such as serum cholesterol and blood glucose levels, and a physical assessment of wall push ups and sit-up within 2-minutes, and a timed mile Show less

Provided excellent customer service to members, promoting the YMCA programs, conducted tours of the facility, and engaged in conversations that pertain to the members personal wellness.Gained leadership, motivational and emotional skills, modeled positive behavior, and time management successfully. Promoted and followed the YMCA motto: Building a community by building a healthy spirit, mind, and body for all.

Created, administered, and analyzed a needs assessment from the members at the Alexander YMCA for nutrition services. Assisted with a 4-month pilot study of nutritional counseling services for the full time staff and evaluated data points such as stress levels, fecal irregularities, meals throughout the day, body image, sleep levels, and weight outcome goals. Created a survey to evaluate Katherine Andrew’s performance, ease of making appointments, and resources administered during the… Show more Created, administered, and analyzed a needs assessment from the members at the Alexander YMCA for nutrition services. Assisted with a 4-month pilot study of nutritional counseling services for the full time staff and evaluated data points such as stress levels, fecal irregularities, meals throughout the day, body image, sleep levels, and weight outcome goals. Created a survey to evaluate Katherine Andrew’s performance, ease of making appointments, and resources administered during the sessions. Created resources and infographics on current nutrition information such as mindful eating, stress and how it affects cortisol levels, importance of breakfast, and batch cooking. Show less

Assisted Kelli Wood, MS, RD, LDN with inputting, editing, and analyzing nutrient items for the fall 2015 menu using Aramark’s prima recipe site and ESHA nutrient analysis database. Performed three audits a week in the back and front of the house during breakfast and lunch to ensure the employees were following recipe, food safety, and allergen protocol. Developed weight loss education and interactive program that will be piloted on the Carolina Dining Staff to promote and encourage a… Show more Assisted Kelli Wood, MS, RD, LDN with inputting, editing, and analyzing nutrient items for the fall 2015 menu using Aramark’s prima recipe site and ESHA nutrient analysis database. Performed three audits a week in the back and front of the house during breakfast and lunch to ensure the employees were following recipe, food safety, and allergen protocol. Developed weight loss education and interactive program that will be piloted on the Carolina Dining Staff to promote and encourage a healthier lifestyle. Created menu plan ideas for students with special needs such as those with Hashimoto's disease, cobalt allergen, and a student with soy, wheat, and egg product allergen. Marketed Carolina Dining Service meal plans and Mrs. Wood’s nutritional services for upcoming University North Carolina Chapel Hill students. Show less

Developed and tested original lesson plans from the Let’s Go! 0-1-2-5 program to include test knowledge about healthier living, increase physical activity with nutrition tag, teach MyPlate with finger painting, and reduce screen time. Altered four lesson plans that were unsuccessful based on the surveys and observations from the camp counselors to include consume more fruits and vegetables, increase physical activity with nutrition dodgeball, test the students on all topics with jeopardy… Show more Developed and tested original lesson plans from the Let’s Go! 0-1-2-5 program to include test knowledge about healthier living, increase physical activity with nutrition tag, teach MyPlate with finger painting, and reduce screen time. Altered four lesson plans that were unsuccessful based on the surveys and observations from the camp counselors to include consume more fruits and vegetables, increase physical activity with nutrition dodgeball, test the students on all topics with jeopardy, and demonstrate fruit and vegetables have water in them. Show less

Made dining hall cards, assessed the cleanliness of the cafeteria, monitored the allergens on the ipad at the entrance of each dining hall, and confirm allergens clearly labeled at each station.Evaluated and re-stocked the gluten free section.Volunteered at Dining Hall Events such as Packapoolza, exam study breaks or holiday events where Campus Enterprise’s services were utilized.

Planned and taught an exercise program for elderly African Americans who had diabetes mellitus in the Raleigh Community. Assisted in nutrition seminar by making less expensive and healthy meals for the participants and their families.

Graded approximately 30- 40 essays using the rubric and knowledge of the concepts.Reviewed recent nutritional research on fad diets, difference between types of sugars, media’s portrayal of nutritional concepts, and benefits of fats to be presented to students.

Assisted the dietitians with 25 patients during rotations, counseling sessions, and nutrient calculations in the intensive care unit. Shadowed and taught about current nutritional research, specifically targeting weight-gain and nutrient rich formulas such as Boost (Nestle) and Ensure (Abbot) in the treatment of critical care patients. Shadowed in the cardiac rehabilitation clinic and observed one-on-one counseling about following and sustaining a cardiac diet performed in an outpatient… Show more Assisted the dietitians with 25 patients during rotations, counseling sessions, and nutrient calculations in the intensive care unit. Shadowed and taught about current nutritional research, specifically targeting weight-gain and nutrient rich formulas such as Boost (Nestle) and Ensure (Abbot) in the treatment of critical care patients. Shadowed in the cardiac rehabilitation clinic and observed one-on-one counseling about following and sustaining a cardiac diet performed in an outpatient clinical setting. Show less