Jennifer Singh, Rd, Ldn Email & Phone Number

Remote

Business Analyst for CBORD Patient Foodservices products. • Work with Director of Product Management and Product Owner to fulfill roadmap visions. • Liaison between end users and agile development team during the initial phase of product creation.• Create user stories, define requirements, specifications and data models for product development and testing.• Responsible for complex projects under minimal supervision.

• Clinical RD in acute care setting. • Screen and assess patients for nutritional risk during admission and throughout hospital stay per Aramark Clinical Nutrition policies and procedures. Review anthropometric measurements, biochemical data, clinical date, SES, dietary habits, food preferences and tolerances. • Collaborate with other disciplines (i.e. nursing, providers, case managers, speech pathologists) to enhance patient care and reduce malnutrition risk during admission and after discharge.• Provide one-on-one medical nutrition therapy in inpatient setting.• Use of Epic/Maestro Care for patient EHR.

• Part-time health and nutrition coach for assigned clients of Triad Care. • Counsel patients on-site at their place of employment on a regular basis, 2-4 times annually. • Perform biometric measurements, such as weight (digital scale), blood pressure (Life Source machine and manual), lipid and glucose (CardioChek), A1C (A1C Now+), and body fat percentage (Omron Fat Loss Monitor).• Chart progress in FileMaker Pro.

• Manage all business operations.• Assess client’s nutritional status based on the nutrition care process and medical nutrition therapy standards and provide personalized coaching.• Educate clients (individuals and groups) on basic cooking skills, including food handling, meal preparation and sanitation guidelines.• Present various nutrition topics for company workshops, health fairs and health screenings.• Independent contractor with several corporate wellness companies. Perform one-on-one counseling, group sessions, and cooking classes. • Manage and maintain information for website and social media.• Dietetic Internship Preceptor.

Duke Regional Hospital

Temporary Clinical RD at Duke Regional Hospital. Accepted permanent role.

Duke University Hospital

• Successfully changed meal service from rethermalization to Room Service in July 2014. Contributed oversight, planning, and communication for $16 million kitchen renovation for this change. • Directly oversaw operations of Call Center for Duke University Hospital. Managed calls and communication for Food Services, Environmental Services, Equipment Distribution and International Patient Services.• Tracked and trended data around patient satisfaction, input Clinical Productivity data, maintain the QI data for JCAHO.• Provided direct oversight to 2 managers, 3 supervisors, and 65 employees.• Improved overtime by 150%.

Duke University Hospital

• Administrator for CBORD (food and nutrition service management software). Worked directly with multiple IT teams to ensure successful completion of two CBORD upgrades and proper interfacing between latest hospital ordering system, Epic, and CBORD at two hospitals. Built relationships among team to ensure continued expedited support. • Performed peer reviews on Clinical Dietitians and the Policies and Procedures manual for multiple ARAMARK accounts. Chosen as Peer Review Team Leader 2010-2014.• Analyzed individual foods, meals and snacks to ensure patients’ nutritional needs are met.• Worked with patients with uncommon food allergies to ensure they received sufficient nutrition that meets their dietary needs. Developed a folder that identifies these allergens in over 100 recipes to better assist colleagues and employees in working with patients. • Preceptor for multiple Dietetic Interns.• Successful completion of two Joint Commission surveys with no direct findings.• Successfully opened new patient bed towers and re-opened two patient units- increase of patients with same number of staff resulted in staff reorganization without affecting patient care.• Key role in increasing patient satisfaction scores from time of hire- specifically overall meal scores and courtesy scores. • Provided direct oversight for 65 employees. Audited employee performance; ensured continued support and appreciation for strong employees; counseled underperforming employees using documentation and performance improvement plans, up to and including termination.• Performed duties of Assistant Director for over a year due to a vacancy in that position.• Improved budget and finances through tracking, assessing and correcting bulk order sheets, patient trays, and payroll/overtime.• Volunteered three years in a row to assist catering of Duke’s Strength, Hope and Caring Gala- created dessert menu, prepared and oversaw setup and decorations of desserts for over 200 people.

Independently assessed an average of 8-10 patients per day during the clinical rotation of internship. Implemented a nutrition care plan on and counseled each patient as appropriate.Developed educational materials for both physicians and patients using Word and Publisher. Some of these educational materials were developed onsite at clinical rotations for continued use at that siteDeveloped and presented health education lessons to audiences with varying dietary needs, including children, adults, and senior citizensSpent an extra week at the renal rotation site in order to strengthen my knowledge of renal labs, score cards, and dialysis patient careKnowledge of SOAP, ADIM-E and PES statements

Worked in several departments. Specialized in assisting customers with needs, requests, questions, and concerns. Assisted other stores with Grand Openings and covering vacations.

Bs, Foods And Nutrition

B.S, Food And Nutrition

Internship, Nutrition

A.A.S, Science