•Provide medical nutrition therapy to general medicine, ICU, surgical, oncology, inpatient rehab, and obstetrics units.•Chart 8-16 nutrition care notes daily, with relevant PES statements that informed patient goals and interventions.•Assess nutritional needs for a diverse patient population with high risk and complex medical conditions.•Actively participate in interdisciplinary patient rounds and collaborate with the care team to meet patient needs.•Utilize ASPEN guidelines and performed nutrition-focused physical exams to diagnose malnutrition.•Prescribe and manage tube feedings and total parenteral nutrition for patients across all units, including the ICU.•Counsel patients daily on individualized diet needs, discuss barriers for making changes.•Create content for cardiac and pulmonary rehab courses, conducting biweekly classes for up to 10 participants per class.•Assist in training three new associates and precepting of one student, as well as helping to prepare new hire binders.•Conduct in-services to food service and nursing departments for new nutritional products and IDDSI.•Participate in quality improvement projects related to wounds, malnutrition screening tool, and non-select diet orders.

• Fulfill over 240 personalized nutrition recipe orders for customers using their genetics-based report. • Educate 10-50 new customers weekly on genetic reports, personalized nutrition, and making dietary changes. • Analyze nutrition and genetic research to provide personalized nutrition recommendations. • Provide food database enhancements.• Train new employees on the detailed process of reviewing customer reports and fulfilling customer recipe orders. • Generate nutrition content for Facebook, Instagram, blog posts, newsletters, and email campaigns. (see links below for blog post and newsletter examples)

ACEND accredited Dietetic Internship of 1200+ hours, including the following rotations:Clinical Rotation (500 hours)• Inpatient MNT | Ascension SE Wisconsin Hospital-St. Joseph | Milwaukee, WICommunity Rotation (200 hours)• Cancer Care Outpatient | Ascension SE Wisconsin | Milwaukee, WI• Community Projects | Ascension SE Wisconsin | Milwaukee, WI• Nutrigenetics, Personalized Nutrition | GenoPalate, Inc. | Milwaukee, WILifecycle Rotation (180 hours)• Long Term Care | Oak Crest Retirement Center | DeKalb, IL• Nutrition Coaching | Northern Illinois University Campus Rec | DeKalb, IL• Coordinated Approach to Child Health (CATCH) | North Elementary School | Sycamore, ILProfessional Practice (120 + hours)• Nutrigenetics, Personalized Nutrition | GenoPalate, Inc. | Milwaukee, WIFood Service Management Rotation (200 hours)• Food Service Management | Northern Illinois Housing & Dining | DeKalb, IL

Teaching Assistant for 2 courses:409 - Nutrition Education for Health Promotion and 410 - Community Nutrition• Designed and implemented weekly 1.5 hour laboratory sessions including lectures, facilitated discussions and presentations for 20-30 undergraduate students.• Collaborated with the professor and colleagues in developing course curriculum and assignments. • Developed rubrics aligned to course goals and graded assignments biweekly to provide timely feedback.• Held weekly office hours providing students with the opportunity to review materials and ask questions.

Ascension SE Wisconsin Hospital-St. Joseph Campus (334 beds)• Completed 500+ hours in the following units: general medicine, ICU, obstetrics and NICU.• Charted 7-10 nutrition care notes daily, with relevant PES statements that informed patient goals and interventions.• Assessed nutritional needs for a diverse patient population with complex medical conditions. • Actively participated in interdisciplinary patient rounds and collaborated with the care team to meet patient needs.• Utilized ASPEN guidelines and performed nutrition-focused physical exams to diagnose malnutrition. • Prescribed and managed tube feedings and total parenteral nutrition, including ventilated, proned patients.• Counseled patients daily on individualized diet needs, discussed barriers for making changes. • Formally presented graduate-level nutrition care plan to an audience of 5. • Generated a recipe and video tutorial for a post-bariatric surgery Facebook group. • Created a reference document for healthcare professionals of 400+ local food resources for food insecure patients.

•Created and lead group workouts, catering to students of varying fitness levels and modifying as needed•Taught private lessons structured for individuals to reach their specific goals•Created workouts according to knowledge of various body types and injuries •Maintained member relations through front desk management, incoming phone calls and friendly customer service

•Provide dietary and menu selection assistance for patients and healthcare professionals, educating patients on specific meal and day nutrient goals, and handling up to 180 calls per shift•Run and analyze Epic and CBORD reports, including insulin, allergy, missed meals, supplement, and isolation•Communicate with the kitchen staff and healthcare professionals at 3 Froedtert hospitals•Process and document calorie count information provided by nursing staff•Ensure patient nutritional care by executing dietitians’ instructions and properly handling patient information

•Provide assistance for patient meal selection by both phone and bedside, following prescribed diet order and integrating utmost customer service. •Adapt menus to fit diets and preferences of patients, set up nourishments, run specific reports, check trayline, and take floor stock orders. •Work with dietitians and communicate with nursing staff to help assure patient needs are met.

•Delivered and collected patient meal trays, focused on efficient delivery times and proper sanitation. •Interacted with patients on a personal level, worked to meet mealtime needs, contacted a nurse if assistance was needed, and created positive relations. •Managed the stock of items in kitchens throughout the hospital.•Assisted in checking trays on the line, as well as loaded trays onto carts.

•Prepare nutritious meals intended to fuel and energize, while ensuring food safety practices. •Accommodate for specific nutritional and health needs in order to create a positive customer experience and promote healthy lifestyle choices. •Contribute creative ideas for healthy menu items under management of a Registered Dietician. •Provide excellent customer service in handling orders, processing sales and payments, and monitoring inventory.

•Cooked meals for customers according to the Wisconsin Union’s workplace practices to keep food safe. •Prepared food such as making hamburger patties, cutting vegetables, and stocking coolers before a meal rush and after close to prepare for the following day.•Provided exceptional customer service from initial point of contact with customer when ordering, to the completion and delivery of their meal in order to better the customer’s Wisconsin Union Experience.

•Provided customer services to in-store clients while offering up-sell and cross-sell opportunities. •Worked 10 wedding shows to network with customers, schedule appointments, and perform marketing activities.•Merchandise retail along with keeping track of inventory during seasonal store turnover. •Organized high school sales program to provide homecoming corsages and boutonnieres to be ordered and delivered for convenience, earning revenue of $1,000.

•Independently showcased and leased apartments in downtown Madison.•Managed customer relations from initial contact of walk-ins to lease signing. •Executed lease audit system to insure correct signing of lease documents.•Oversaw legal lease document signing and thoroughly explained the binding legalities to residents.

•Offered assistance in entree selection while taking orders, and upsold menu items when appropriate. •Communicated information from customers to kitchen and bar staff in order to meet customer needs.•Checked in with guests throughout meal to assure they enjoyed their experience.