• Develop curriculum, exams and projects • Write and present lectures and labs• Mentor individual students on education and career choices

Provide team and individual nutrition counseling to enhance athletic and academic performance

• Coach clients remotely over the phone and computer to facilitate lifestyle change for weight loss and overall health• Authored over 150 articles on nutrition, fitness, stress management and cooking for online Knowledge Center• Solicited, assigned and edited articles from freelance writers for use in online Knowledge Center• Produced and edited video using Final Cut Pro• Managed all retail customer service issues• Develop client eating plans according to patient goals and restrictions• Manage schedules and budgets of field chefs and Advisors

• Write and edit articles and recipes based on the latest nutrition research for a weekly newsletter, circulated to over 2300 readers • Write, edit and present lectures on current topics in nutrition for corporate wellness programs• Staff interactive screenings and information sessions for corporate wellness programs• Provide one-on-one nutrition counseling for individuals and athletes: weight management, medical nutrition therapy

Intensive, Harvard-affiliated, general nutrition program. -Worked independently as part of a multidisciplinary team, reporting and reviewing documentation daily with a registered dietitian who served as a one-on-one mentor-Counseled and motivated a diverse population of patients to eat healthfully; topics included, diabetes management, weight loss or gain, supplement use and prenatal nutrition -Assessed the nutrition needs of critically ill patients (e.g. cancer, surgery, HIV, trauma and ICU patients), determined the patient’s nutrition risk, and recommended appropriate medical nutrition therapy- Wrote for Aetna InteliHealth, one of the leading online health information companies in the world featuring Harvard Medical School's consumer health information-Developed menus and meal plans as dictated by a patient’s metabolic needs-Ensure that food provided to patients and staff is safe according to Hazard Analysis and Critical Control Points (HACCP) guidelines

Developed and implemented health fitness challenges for employees of Massachusetts General HospitalTracked and analyzed progress of participants

Investigated the relationship between dietary folic acid, aging and colon cancer risk. Studies emphasized the dietary requirements and long-term effects of inadequate vitamins status. Edited journal articles and grants in advance of submissionTrained all new employees and doctoral students in general and specialized laboratory technique