Melissa Lam, Med, Rd Email and Phone Number

• Administers the KnowledgeNow Learning Management System by managing users, assigning mandatory courses, uploading new courses, troubleshooting, and generating compliance reports for managers to meet quality standards• Hosts the KnowledgeNow eLearning session during corporate orientation by connecting with Human Resources and Information Technology team to ensure login credentials are ready for new hires

• As educational project lead, created and implemented educational plans for food service workers, cooks, supervisors, physicians, nurses and other allied health through backwards design to provide education on IDDSI guidelines across all multiple sites• Evaluated the texture and consistency of current 3-week cycle menu items using appropriate testing methods to determine compliancy with the International Dysphagia Diet Standardization Initiative (IDDSI) guidelines• Provided clinical dietitian coverage by conducting nutrition assessments, and developing, implementing and evaluating nutrition care plans for long-term care home residents• Processed diet orders and reviewed patient menus on Computrition by counting carbohydrates and add dietary supplements to ensure patients received appropriate foods that met their therapeutic needs

For the Health Care Cook program:• Instructed for the following courses:HLTH200, Healthcare Operations; NUTR102, Special Diets 1; NUTR103, Special Diets 2; NUTR180, Nutrition Healthy Living.• Delivered courses synchronously online using Google Meets video conferencing platform, and managed course using Google Classroom learning management system, Google Forms survey administration software, Microsoft Word and PowerPoint• Implemented Indigenous pedagogy teaching practices into courses to support traditional learning practices of Indigenous students

For the Partnership of Dietetic Education and Practice (PDEP)-accredited dietetic education program:• Instructed FNS400, Food Service Systems Management (W2021, S2021, W2022) course for distance students by offering asynchronous pre-recorded lectures and synchronous class discussion and case studies through Zoom to provide flexible and active learning • Instructed FND100, Food Science I labs (W2021) by demonstrating lab procedures and facilitating discussion on associated food science concepts to create an effective learning environment for students• Participated in curriculum mapping by identifying which program learning outcomes were covered in courses taught and at what level, and identified which teaching and assessment methods were used to assist in periodic nutrition program review• Preceptored student in creating lecture content and discussion activities by reviewing classroom management techniques to meet the ICDEP’s management and leadership practice competencies• Participated in mock multiple-mini-interviews (February 2021 & 2022) as food service/management expert by providing feedback on interviewee’s answers and demeanour to support dietetic students in practicing for upcoming postgraduate dietetic internship interviews

For the Partnership of Dietetic Education and Practice (PDEP)-accredited dietetic education program:• Instructed NUT321, Advanced Nutrition: Macronutrients & Energy course (F2021) by pre-recording lectures, creating case studies, and uploading them onto Canvas to support the asynchronous remote course delivery format

• Managed cooking mentorship pilot project by preparing lunch for 30 to 50 people Monday to Friday to teach participants basic cooking and safe food handling skills necessary to obtain entry-level positions in the food/restaurant industry• Assessed participants’ strengths and weaknesses, evaluated their performance and accepted feedback through facilitating bi-weekly individual meetings to prepare participants for employment and improve mentorship program

For the Canadian Society of Nutrition Management (CSNM)-accredited food and nutrition management program:• Instructed for the following courses:NUTR180, Nutrition and Healthy Living; NUTR186, Diet Therapy 1; NUTR202 Diet Therapy 2; NUTR 203 Nutrition Care Planning through the Life Cycle; FOOD183 Principles of Food Preparation; PLAN179, Menu Development; PLAN200 Food Service Planning and Layout; CAPL151, Career Development; CLTR100, Diversity.• Created online clinical nutrition course by developing appropriate learning strategies, activities and resources to support learning goals and outcomes using Brightspace/D2L• Collaborated with Health Canada and Colleges & Institutes Canada with their Beyond Salt Working Group by planning lessons using the BOPPPS model to implement into the curriculum of culinary and foods programs across Canada• Provided expert review on introductory nutrition course for Dental Hygiene program to identify any potential usability issues• Implemented anti-racist pedagogy teaching strategies to support vast number of international students

• Developed and facilitated nutrition talks on Food & Fitness Myth Busting and Intuitive Eating in support of Fitness Week and Mental Health Week, respectively

• Facilitated community meals with children aged 7 to 14 on how to prepare nutritious foods• Managed budget for groceries by planning all meals ahead of time, accurately predicting participants' need, and purchasing affordable ingredients

• Facilitated over 40 different community meals to educate residents how to prepare economical nutritious meals• Offered nutrition counselling to help residents of the Crisis Shelter, parents and children from Child Daycare, and clients from Fitness Centre with their nutritional concerns and needs• Revised cycle menu for Crisis Shelter Residence by following Canada's Food Guide, while taking into consideration budget and purchasing limits, residents' food skills, and incorporating variety• Created cookbook containing plant-based protein recipes with ingredient substitution pages, and informational sheets to enhance residents’ cooking skills• Revised food menu at Early Development Centre by following Saskatchewan’s Childcare Licensee Manual and Healthy Start Implementation Guide to meet children’s nutritional needs

• Created meal plans for health care professionals by following Canada's Food Guide and meeting macronutrients and key nutrient needs

• Created nutrition labels using Product Visions by entering product formulas and sub-formulas• Contacted suppliers to obtain supplier and raw material documentation to upload and maintain information on Compliance database, resulting in the initiation of the Hazard Analysis Critical Control Point project