Author of Hold the Salt! (© 2009) & Hold that Hidden Salt! (© 2011) with Formac Publishing. Healthy eating cookbooks based on the principles of the DASH diet.  Recipes featured in cookbooks - Best Recipes of the Maritimes (© 2012); Scrumptious & Sustainable Fishcakes(© 2011)Media appearances & public speaking - Experience includes Live @ 5, Breakfast Television, CBC Radio, CBC News, Saltscapes Expo. Live cooking demos with NSHA’s Executive Chef, headlined NSHA Healthy Workplace Initiative series. Personally catered events with recipes from cookbooks. Current work - a third publication focused on weight management through behavioral change techniques encouraging practical meal planning and culinary skill development. Book review: http://www.weightymatters.ca/2011/11/book-review-hold-that-hidden-salt.htmlMedia articles:http://www.canada.com/health/means+hold+salt/2433510/story.htmlhttp://www.thestar.com/life/health_wellness/nutrition/2010/01/20/canadians_eat_50_percent_too_much_salt.htmlhttp://www.montrealgazette.com/health/Strawberry+Apricot+Empress+Scones+from+book+Hold+Salt+Maureen+Tilley/2433559/story.htmlhttp://www.vancouversun.com/2012sunrun/event/means+hold+salt/2433510/story.html?__lsa=c016-fd8bhttp://halifaxcommoner.kingsjournalism.com/?p=2085

• Provided one-on-one behavioral change counseling and education to promote self-management and prevention of chronic diseases, including: diabetes, dyslipidemia, obesity, IBS, allergies/intolerances. • Developed, evaluated and modified nutrition assessment forms, menus, diet plans, patient handouts and presentations in accordance with patients’ needs and current practice guidelines.• Collaborated with an interdisciplinary team encompassing physicians, registered nurses, social workers, psychologists and clerks. • Referred patients to other community based programs and specialists, as required, to promote patient-centered, collaborative health care.

• Delivered an outcome focused 12-week ambulatory cardiovascular rehabilitation program for self-management and disease prevention (i.e. diabetes, heart disease, and obesity.) Program based on the adult education model, motivational interviewing, and stages of change principles. • Major roles encompassed: in-depth assessments, developing and delivering individualized/group education sessions, patient monitoring during exercise (for safety and suitability), and participating in follow up. • Developed a motivational communication based patient digital platform that included nutrition videos, resources, menus, and recipes. (*Accreditation Canada Reward for Innovative Leading Practice in 2014)

• Team collaborated pre and post-op individual and group counselling on dietary and physical activity, per bariatric surgery standards and guidelines. • Developed, evaluated and modified nutrition assessment forms, patient handouts/presentations, menus, recipes and updated program website according to patients needs.  • Pioneered an affiliate program with patients and grocery store Dietitians for ease of continued support.   • Maintained constant communication and collaboration with the inter-professional Healthcare team.

• Worked with food service staff and other hospital departments to ensure efficiency in the establishment, implementation and maintenance of the Vision System Database for all NS Health Authority districts. • Inputted, developed and maintained menus and therapeutic diets according to clinical menu standards, nutritional analysis, product availability and demand, food and labor costs.• Ensured quality control of the food service production and delivery including: food/plate appearance, palatability, temperature, variety, food safety.

• Organized, managed, and promoted all areas of the Nutrition Centre. These areas including Pete's website, the budget, progress, and financial reports and scheduling of events and classes. • Developed healthy menus and performed nutritional analysis on store products. • Created and implemented nutrition resources and handouts, education sessions and programs to workplaces, schools, customers, community groups and the media. • Assisted in production of televised and catered “Chop and Chat” events.• Provided nutrition and product education to staff, to ensure excellence in customer service.

• Performed individualized nutrition assessments, screens, care plans, follow-up, resident and family counseling/education within strict timeframes. • Prescribed therapeutic diet orders, modified menus and supplements including enteral nutrition prescriptions with consideration to disease/conditions management and quality of life. Such conditions included: diabetes, dysphasia, renal disease, heart disease, pressure ulcers, obesity, malnutrition, celiac disease, various food allergies and intolerances. • Developed and implemented policies and nutrition education workshops for staff.