Lauren Timms, Mph, Rd Email and Phone Number

CHoR feeding clinic under GI

-Provided guests with world-class ‘education’ and guest experience in the areas of product, culture, and community by speaking authentically about product use through my own experiences-Received/processed stock received from warehouse, involving: unpacking, counting, tagging as required, folding, sizing and placing on the floor, with overflow stock in back room and stored areas.-Assisted in preparing the store for the day including: replenishing garment styles and other merchandise by color, size, and quantity requirements; folding, sizing, and merchandising as required.-Utilized the Point of Sale cash system, processed payments, refunds and exchanges and issued gift cards.

•Shadowed and assisted 10 Registered Dietitians from multiple departments (GI, Diabetes, NICU, Surgery, Neurology, etc.)•Attended interdisciplinary rounds•Counseled pediatric patients and parents on a variety of nutrition related diagnoses such as failure to thrive, IBS, diabetes, eating disorders, picky eating and more•Calculated EN and PN recommendations when needed•Produced nutritionally balanced meals for eating disorder patients, meeting calorie requirements•Generated nutrition-related handouts for different departments

•Planned and delivered nutrition and culinary education classes for different population groups, considering environmental and social factors•Created nutrition and public health-based handouts for passive education use•Developed nutrition-related coursework for the organization's online learning platform, Podia

• Checks clients in for classes• Manages multiple studio phone calls and emails per day, fielding inquiries about Pure Barre and responding to questions and concerns• Provides exceptional customer service• Educates clients on class types, memberships and monthly promotional sales• Utilizes Point of Sale cash system, processes payments, refunds and exchanges and issues gift cards• Prepares merchandise for sales floor by pricing or tagging

-Completes nutrition analyses for 50+ recipes-Updates nutrition information for the Being Brigid and Being Functional Nutrition websites-Preps blog posts for the Being Brigid and Being Functional Nutrition websites

• Pre-charts for patients, involving: reviewing and interpreting labs, calculating energy requirements, updating multi-symptom questionnaire, creating smart phrases for symptoms or instructions and revising current medication and supplement schedules• Creates educational handouts for patients• Conducted literature reviews on health conditions (e.g. insulin resistance)

Nutrition Across the Lifecycle•Acted as the first point of contact for 25 students•Posted announcements and replies to student emails•Created quizzes and assignments on Canvas•Graded assignments and provides feedback•Monitored Zoom during class time•Participated in team meetings•Held office hours, as needed

•Completed 400 hours of supervised practice in clinical nutrition along with 80 hours in foodservice•Worked up to a caseload of nine patients/day•Attended interdisciplinary rounds each morning•Completed diet educations, involving diabetes management, hypertension, heart failure, healthy lifestyles, undernourishment and more•Proposed EN and PN recommendations, when needed•Ordered oral nutrition supplements, when needed•Visited patients' rooms to record meal orders•Collaborated with the foodservice team to prepare meals for patients•Supervised “the line” to ensure compliance of meal orders, especially those with allergies or food preferences•Visited with patients to collect feedback on the taste and overall quality of meals•Assisted the head chef when he conducted inventory, ordering, and receiving of products

- Connected children to healthy food at two Title I elementary schools in Windham, CT by teaching hands-on gardening and nutrition lessons, promoting healthy school meals, and developing a school wide culture of health with staying power. - Modeled healthy eating behaviors in classrooms and cafeterias to consistently empower students to love healthy food and eat it everyday. -Collaborated with the Windham Public Schools Food Service Director to implement school-wide monthly taste tests of new fruit and vegetable recipes for the students to try, incorporating as much local produce as possible from the greater New England area. These recipes were then added to the school lunch menu. -Developed partnerships with local farms to source produce for the federal lunch program in Windham Public Schools.-Directed two after-school programs that combined hands-on activities with nutrition/garden education. -Managed one school garden.

-Processed credentialing documentation in the initial application, evaluation, confirmation, and verification of medical volunteers. -Communicated with medical volunteers and OS Global Staff as needed.-Worked in the Medical Volunteer Database to implement or update Volunteer Database information and usage.-Participated in team meetings, events, and other projects as requested.

-Engaged my host family in conversational English practice-Tutored their daughters to improve their English utilizing GeoVision’s database, editing and modifying to meet needs of each child-Provided childcare for their daughters, ages 2, 5, and 7

Taught a classroom of students between the ages of 3-17 simple culinary skills. The kids made easy, fun, and delicious recipes that they are able to make at home. Young Chefs Academy provides cooking camps, classes, field trips, and birthday parties.