Morgan Blake Email & Phone Number

Nashville, Tn, Us

-Support the Working for a Healthier Tennessee initiative-Interact directly with Agency Wellness Councils forming partnerships to leverage resources and build a sustainable culture of health and wellness in the workplace-Consult with the State’s Wellness Team in strategic planning and serve as a wellness experton projects incorporating the three focus areas: Physical Activity, Healthy Eating andWell-being.-Serve on the agency diversity council.

Department Of Intellectual And Developmental Disabilities

-Oversaw the dietetic services for individuals with intellectual and developmental disabilities across middle Tennessee-Taught the "Basic Nutrition" course to agencies as needed-Developed nutrition courses and taught as needed-Followed up on nutrition related incidents-Reviewed medical charts and follow up on nutrition related issues-Reviewed dietetic service requests and approve or deny per protocol-Voluntarily led Working for a Healthier TN initiative

-Planned and developed menus appropriate for 1/3 of the Recommended Daily Allowance for adults age 50 and older-Developed and implemented recipes for age-appropriateness, taste, quality and nutritionstandards-Collaborated with executive chef and kitchen team about new recipes and improvement of existing recipes-Developed and conducted staff training on food safety procedures-Monitored home delivered meal temperatures at two delivery sites-Scheduled and conducted food safety audits and distributed results to leadership team-Conducted nutrition counseling and medical nutrition therapy for seniors on an as needed basis -Led meetings with clients to gather feedback about the menu-Called clients on a weekly basis to gather feedback about the meals-Led employee wellness initiatives including weekly meetings and a company wide "Step Challenge"-Developed and conducted monthly nutrition education sessions at the senior centers-Preceptor to dietetic interns and ensured core competencies were met-Created a monthly health newsletter for four senior centers and home-delivered meal clients (~400 distributed)-Created a quarterly health newsletter for Macon Meals on Wheels clients-Collaborated with Grady Hospital diabetes clinic and gathered data for a $50,000 Kaiser grant to study the effect of home delivered meals on people with diabetes -Planned and developed menus compliant for National School Breakfast Program and National School Lunch Program standards for Destiny Achievers Academy of Excellence-Conducted nutritional analysis of school recipes and menus to ensure compliance-Maintained recipe/product book for school food service establishment

-Developed lesson plans and taught elective nutrition courses to individuals applying for Habitat for Humanity homes

-Used Genesis R&D nutrition analysis software to conduct nutrition analyses of recipes which were reflective of final products based upon the ingredients, production processes, absorption, concentration and other product losses and gains-Collaborated with Food Services Manager and R&D Chef on new and existing products to improve variety, nutritional content, product quality, flavor profile, durability, and/or visual enhancements based on client/customer feedback, internal product review, changing trends and improved profitability-Used culinary and menu development skills to compose meals which aligned with business goals, delivered customer satisfaction, provided for Operational efficiency and complied with contractual criteria-Led a portion control initiative in order to reduce waste and associated costs with over/under portioning-Participated in a daily taste test and evaluated food based on appearance, taste, and texture-Collected, analyzed, and presented customer/client feedback monthly to operations department-Organized and interpreted yield tracking data; investigated recipes with high discard or that run short-Researched potential new products for menu based on nutritionals and ingredient information-Contacted food service vendors about new products and formed good business relationships-Led company-wide taste tests and collected and distributed results to team

-Wrote nutrition articles for monthly newsletter -Created materials and led the nutrition booth at an employee health fair-Designed nutrition section of the website

-Collected, organized, and interpreted data for a $250,000 grant from the Department of Small and Local Businesses-Analyzed nutrition quality of Healthy Corners recipes and revised accordingly-Developed 4 interactive nutrition games used at community events-Conducted a temperature study with meals delivered to shelters-Managed a nutrition tip text messaging services (used Message Media) with 250+ individuals receiving the texts-Pitched the Healthy Corners program to local small business owners-Helped with opening 25 Healthy Corners programs-Helped with Truck Farm education sessions-Developed Healthy Corners marketing material

I completed my dietetic internship through Lenoir Rhyne University and finished in May 2014. During the internship I completed 1280 hours in clinical, community, and administrative settings. My acute care clinical rotation was completed at Washington Medstar Hospital Center (WHC). While at WHC I also completed a case study and presented this to the entire nutrition department and one of my internship directors. Brinton Woods Health & Rehabilitation Center at Dupont Circle served as my long term care rotation site. I completed both the community and administrative(food-service) rotations at D.C. Central Kitchen and completed an enrichment rotation at Mary's Center W.I.C. clinic. I also obtained a certificate of training in childhood and adolescent management during the internship.

Tullahoma, Tn

Master’S Degree, Public Health

Dietetic Internship

Bachelor Of Science (Bs), Nutrition: Dietetics

Activities and Societies: Nutrition Club (President: 2012-2013), Project Canterbury (Communications Director/Meal Coordinator: 2011-2012)