Nutrition Services :- Weight management (2 Services: Medically Supervised Weight Management Program and Mindfulness-Based Eating Group Therapy) - Diabetes Care (Type 1/2 or Gestational Diabetes)- Cardiovascular Health- Irritable Bowel Management- Others• Counselling that utilizes life value-based approach with a combination of behavioral theories (eg. Cognitive Behavioral Therapy, Acceptance Commitment Therapy) and motivational interviewing• Presentation: "Weighing Our Options: Integrating Weight Management into Primary Care" (Audience: Specialist, family physicians and other health professionals)which addresses the physiological effects of obesity, homeostatic vs hedonic (cravings) system, cognitive-behavioral (CBT) & acceptance and commitment (ACT) strategies, Motivational Interviewing, 5As, Obesity Canada• Cooking demonstrations at Mindfulness-Based Eating Group Therapy

Carefirst Family Health Team

Presentation: Nutrition Therapy for Ruptured Aneurysm with Subarachnoid Haemorrhage

Presentation: Nutrition Therapy for Esophageal Cancer: Post-Surgical Transition from TPN to EN

Project: CPS's journey to IDDSI implementation documentary

Nutrition counselling: pediatrics, transition to solids, failure to thrive, picky eating, mental health, diabetes, dyslipidemia, hypertension, IBD, etc.Behavioral strategies promoted: cognitive behavior therapy, motivational interviewing, mindful eating, intuitive eating (with availability of group workshop) and division of responsibilitiesProjects:• Infant nutrition and sleep workshop - Introduction to solids (audience: new parents)• Diabetes and cardiovascular nutrition education (audience: staff and medical residents)

Project: Fresh Flex food service transition- menu development - cost analysis- cook and food service supervisor hiring - quality improvement management meetings- food service staff training on new Fresh Flex model- reorganizing structural pantry and kitchen to fit new food service model- food service procedural development

• Type 1 Diabetes counselling:insulin correction factor, carb-to-insulin ratio, carb counting, insulin pump, SMBG, continuous glucose monitoring, initial and ongoing insulin titration and management, exercise, school/work, ketoacidosis and hypoglycemia treatment, meal planning, recipes, etc • Project: Healthy eating for young athletes (Junior Hockey League)

• Performed complete nutritional assessments using RAI-MDS • Developed, implemented and evaluated nutrition care plans including identification of nutrition concerns and assessing risks, goals and interventions for 100+ residents • Determined individualized diet and other nutritional interventions to meet needs by involving the resident, family members, food service staff and care team • Bring attention to residents’ nutrition care status with care team at rounds and family meetings • Compared current lab values and hypoglycemic protocol for diabetes with current Diabetes Canada CPG 2018 guidelines• Assisted patients with comfort only diet during end of life

• Managed all aspects of store in absence of employer including product ordering and receiving, marketing project planning and execution, and regular quality control checkups• Coached new employees on in-store responsibilities

• Assists patients with making appropriate daily menu selections and serve the food and beverages accurately in accordance with the patient’s dietary needs/restrictions• Communicates patient concerns to the Clinical dietitian i.e. educational needs, inadequate meal consumption, etc.• Prepares, assembles and delivers patient meal trays and snacks. • Calculates modified diets/fluid restrictions, calories, etc.• Performs various kitchen duties including sanitation, set-up and completing temperature logs. • Utilizes automated tablet to record and transfer meal selections to computer.

• Managed and prioritized workload and deadlines on multiple accessibility projects;eg. managing hospital patients discharge, funding application & proj completion dates• Coordinated and responded to changing schedules of care clients, construction staff,PSW/RPN, clients and vendors to manage ongoing daily operations• Liaised with funding agencies (eg. March of Dimes), hospital departments, health caresupport teams (including OT, head RN, RT and PT), adjusters, and etc. in order toprovide clients with a full spectrum of services for their accessibility needs• Brought in and closed $110,000+ in sales in less than 3 months and reduced expensesby increasing efficiency in daily operating functions & reducing material cost

Published, Peer-Reviewed Journal Articles: - Arcand J, Scourboutakos MJ, Au JTC, L’Abbe MR. (2014). Trans Fatty acid in the Canadian food supply: An updated analysis. Am J Clin Nutr, 100(4), 1116-1123. - Arcand J, Au JTC, Schermel A, L’Abbe MR. (2014). A comprehensive analysis of sodium levels in the Canadian packaged food supply. Am J Prev Med, 46(6), 633-642.Tasks:• Performed quality assurance of data entry and food categorization of nutritional information and health and marketing claims, to create an international food database• Conducted statistical analysis, interpreted data, formulated results• Assisted in writing 2 manuscripts, which examined Canadian food industry compliance with the Food and Drug Regulations for sodium and trans fat levels• Presented research findings on the current trends of trans fat levels within the Canadian food industry and the effectiveness of Canada’s voluntary approach in reducing trans fats

•Ensuring regulatory compliance of Certificate of Analysis (COA) and Standard Operating Procedures (SOP) to Natural Health Products (NHP) Regulations.•Assisting in NHP submissions preparations for traditional Chinese medicinal products.•Communicating directly with Natural Health Products Directorate to respond to any submission clarifications, and Information Request Notice (IRN).

• Managed administrative, reception-related and operational duties – organized circulatory files and treatment records; ensured client information confidentiality; and operated multi-line telephones for customer inquiries and appointments; etc.• Performed basic accounting and financial duties – payrolls, purchasing, accounts payables, accounts receivable; processed payments and invoices; generated reports for management; etc.• Adhered to tight deadlines

• Managed administrative, reception-related and operational duties – organized circulatory files and treatment records; ensured client information confidentiality; and operated multi-line telephones for customer inquiries and appointments; etc.• Performed basic accounting and financial duties – payrolls, purchasing, accounts payables, accounts receivable; processed payments and invoices; generated reports for management; etc.• Adhered to tight deadlines

• Prepared, sold and served food and maintained daily inventory in a fast paced environment • Demonstrated excellent work ethics and compliance in following strict safe food handling standards