Online instruction

Responsible for the development of nutrition curriculum for students of varying academic levels. Procure and create instructional materials. Organize presentations. Develop learning protocols and standards. Evaluate student performance. Participate in student advisement. Employ various instructional methods including the use of Power Point, course management programs, internet research, interactive learning, and field experience. Responsible for text selection and evaluation

Responsible for the development of nutrition curriculum for students of varying academic levels. Procure and create instructional materials. Organize presentations. Develop learning protocols and standards. Evaluate student performance. Participate in student advisement. Employ various instructional methods including the use of Power Point, course management programs, internet research, interactive learning, and field experience. Responsible for text selection and evaluation

Edit and revise patent submissions to ensure technical preciseness. Assist graphic designers with artistic development of websites and edit textual content. Prepare writing samples for company’s websites

Conduct Weight Loss Program "Lean for Life." Conduct nutrition and exercise seminars. Coordinate and facilitate support groups for weight management and body image issues. Create educational strategies and materials to facilitate clients’ understanding of nutrition, exercise and weight loss. Offer support, encouragement and educational tools to assist client in life long behavior change process. Develop marketing strategies and design advertising mediums for programs. Contribute articles to the facility's newsletter. Assist in program research and developmentAct as a referral base for clients who require further dietetic or psychological assistance.

Acquires fundamental knowledge about research diets. Calculates diets for research patients in accordance to specific protocols. Educates patients about nutrient controlled diet to encourage compliance. Assists in menu selection for patients and accommodate their dietary needs. Supervises and evaluates food preparation standards. Assists in maintaining inventory of kitchen stock. Prepares and delivers food. Enforces proper sanitary procedures. Coordinates patient food service with nursing staff. Attends educational in-services on a periodic basis and nursing report on a daily basis.