Jessie Trupp, Rd, Man Email and Phone Number

Working within the Hospitality Services department to: - Supervise the Student Nutrition Awareness Program (SNAP)- Provide support to students with allergies and/or dietary restrictions, including meetings and dining hall tours- Act as preceptor for up to three dietetic interns per year - Sit as management co-chair for the Joint Health and Safety Committee- Collaborate with managers and chefs on various department projects and initiatives

- Providing in-person counselling and nutrition education to patients in various hospital units such as addictions, trauma, neurocognitive disorders, and mood and anxiety disorders- Facilitating group sessions covering a range of topics from nutrition for recovery to label reading- Effectively managing daily and weekly duties across the nutrition services department - Working cohesively with the interdisciplinary team including nurses, physicians, social workers, and food service staff

Providing virtual counselling and nutrition education to clients seeking sustainable strategies that meet their health goals, lifestyle and needs. Responsibilities and tasks include:• Implementing nutrition interventions for those pursuing a more balanced lifestyle, as well as those with fatty liver disease, hypertension, and high cholesterol, among other conditions• Presenting virtual workshops covering various nutrition-related topics• Nutrition communications in social media marketing of nutrition services, workshops, and general nutrition information

*Promoted to manager from cashier within first ten months of employment. Providing customer service to patrons of the grocery store with responsibilities including:• Managing between two-seven cashiers at one time • Performing customer returns, refunds and exchanges • Handling cash deposits, loans and other routine cash office duties• Answering store recalls and ensuring they are addressed by the grocery and other applicable departments • Collaborating with employees and managers to improve the customer experience and effectively run the store

Clinical experience in inpatient medicine, with functions and responsibilities including:• Independently attending rounds as the lead dietetic professional• Performing initial and follow-up assessments for patients with various conditions such as grade 3 esophagitis and hiatal hernia, cachexia, anorexia, pancreatitis, and lung cancer• Proficiency in Meditech system including managing status board, referrals, assessments, and progress notes• Initiating enteral and parenteral nutrition support, including completing a transition from twelve to eight hour PEG tube feed, with consideration of calories, protein, potassium, and other nutrient adjustments• Effectively coordinating patient care with the interdisciplinary team, including Registered Nurses, Medical Doctors, Speech Language Pathologists, Physiotherapists and Occupational Therapists

Foodservice and hospitality-related experience in an institutional setting, with tasks and responsibilities such as:• Managing the development of best practices guidelines for reopening campus foodservice locations amidst COVID-19 including cleaning, disinfecting, sanitizing, health, and personal hygiene protocols• Supporting the development of a new University Centre unit, including ingredient research and cost analysis • Collaborating with Hospitality Executive Chef and Sous Chef to standardize the nutrient information provided for kitchen ingredients and/or items through Sabretooth systems• Working on-site with Hospitality Chef’s to prepare and produce meals for distribution to food insecure individuals in the community, and in partnership with the non-for-profit organization The SEED• Gaining experience related to inventory, storage, receiving and menu planning principles

Project-based internship with an emphasis on population and public health, including responsibilities such as:• Interpreting and presenting the results of the Home Care Advocacy Priorities Survey to both the Home Care Network and Dietitians of Canada Executive Team, facilitating discussion of next steps and a suitable action plan • Merging and revising the Dietitians of Canada Network Leaders Annual Report and Satisfaction Survey, and completing a review of the findings • Leading the planning of the 2020 Niagara Region Networking Event, including coordinating the speaker, sponsors, budget, registration fees and other necessary details• Coordinating an OSAP Advocacy Advisory Committee, developing the groups key messages and action plan in order to address the issue of poor funding available to graduate and dietetic students specifically• Co-creating the invitation and attending the Dietitians of Canada Advocacy Day at Queen’s Park, emphasizing the role of dietitians in nutrition and mental health and advocating for improved access to dietitians’ services

Counselling and providing nutrition education to patients with Type 1, Type 2, Gestational and Prediabetes, as well as: • Gaining skills and knowledge related to continuous glucose monitoring, insulin pump technology, and diabetes specific medications including insulin and antihyperglycemic agents• Presenting at the Diabetes Technology Night at the University of Guelph, discussing Diabetes Care Guelph services and the various insulin pump technologies available to those with Type 1 and Type 2 Diabetes • Leading the promotional planning for the TrialNet Event at Diabetes Care Guelph-Westminster Woods which provides screening for family members of those with Type 1 Diabetes • Designing the 2020 Evergreen Food Tastings Recipes, performing nutritional analysis on two recipes for each month while keeping in mind the cultural, textural and nutritional needs of the senior’s center community• Co-leading a FreeStyle Libre Lunch and Learn for six patients, providing guidance with device start-up and sensor insertion

Hospitality-related customer service experience, with responsibilities including: • Greeting and seating customers equally among four sections for servers• Bussing and cleaning tables• Making and pouring milkshakes, alcoholic and non-alcoholic beverages

Hospitality-related customer service, with responsibilities including: • Greeting, seating and taking orders for tables of between one to twenty customers • Efficiently and accurately serving numerous customers at the bar level • Proficiency in the use of POS, debit/credit machines and cash register

Seasonal position performing in-person and over the phone customer service, with duties including:• Managing the sale of food, beverage and admission to Batting Cages, Miniputt, Driving Range and Beach Volleyball• Taking inventory and ordering new product• Planning and coordinating events on facility grounds such as Birthday parties, Volleyball tournaments and corporate events