Nadia Browning Email & Phone Number

United States

Guelph, Ontario, Canada

Hamilton, Ontario, Canada

The Women’s Circle Cooking Program is a cooking group held in Guelph tasked with educating women on how to provide their families with nutritious and affordable meals. - Educated program participants on basic cooking skill, nutrition, and safe food handling. - Applied strong knowledge of Hazard Analysis and Critical Control Points (HACCP) in order to ensure that foods were prepared safely.- Applied strong knowledge translation skills through hands-on cooking education, answering questions from attendees on nutrition-related topics, for example, the benefits of using whole wheat flour when baking and different types of fats.

Lead role in the creation of a survey for participant children 9 years of age, in the Guelph Family Health Study. The survey asks children about their knowledge, perceived barriers and self-efficacy in regard to physical activity and healthy eating, in order to assess the development of healthy habits.- Excellent interpersonal skills were demonstrated while leading a Research Ethics Board amendment application, and when working with Study Coordinators to determine an incentive for the children upon completion of the survey.- Excellent written communication skills were demonstrated when drafting the REB amendment and accompanying documents to meet the standards of the REB Approval Committee.

The Guelph Family Health Study (GFHS) is a longitudinal family-based cohort study with the aim of learning new ways to help families set good routines for eating, activity, sleep and screen time at home.- Accurately and effectively collected anthropometric measures on study participants of all ages using a client-centered approach.- Excellent organizational skills used to collect data in an accurate, detail-oriented and timely manner.- Effectively communicated with study participants of all ages in order to explain anthropometric measurements- Time-management skills demonstrated when effectively delivering intervention components to families in both the control and intervention groups.- Prepared paperwork and supplementary materials for health assessments ahead of time in a timely and accurate manner.

Developed an infographic resource in my Nutrition Education course targeted towards the working adult population to decrease fast food consumption at lunch, and to encourage bringing balanced meals from home.- The infographic will be used in practice by Professor Cranmer-Byng RD, and as an example in infographic development workshops offered by the University of Guelph Library.

The GO Girls program in the Big Brother Big Sisters of Guelph aims to help adolescent girls develop the skills needed to maintain a healthy lifestyle through education and group support.- Effective, kind communication with program participants in order to enhance their understanding of topics such as physical activity and nutrition.- Actively listened to participant concerns and questions and tailored the program in order to meet the needs of the attending participants.

- Followed guidelines established by Eating Disorders Program staff in order to monitor patients pre and post mealtimes.- Prioritized a supportive and welcoming atmosphere for patients, actively listening to concerns and requests and using effective communication skills when interacting with patients.- Applied problem-solving skills to address patient concerns regarding missing or extra items on meal trays, seating arrangements, and coordination of timing in order to accommodate appointments.- Applied extensive knowledge of HACCP guidelines in order to promote the safety of patients by preventing the cross-contamination of meal trays for patients with allergies, as well as ensuring that meal trays were served to patients as soon as possible to avoid food sitting in the danger temperature zone.

Shadowed Long-Term Care Dietitian to gain an in-depth understanding of duties including data input and auditing in order to ensure accurate patient meal plans and proper nutrition for the senior population.- Gained a strong understanding of the data auditing process directly transferable to future food service management experiences.

- Ensure patients with dysphagia meet intake requirements by providing encouragement and feeding support, for example, cutting food, completing menus, and making foods more accessible.- Ensuring safe consumption of texture modified diets of varying texture and viscosities for patients with varied swallowing capabilities, ensuring patients avoid consuming foods of mixed consistencies, checking in with the patient in order to prevent pocketing of food in the mouth, and ensuring the patient is seated properly to prevent choking.- Engage with patients using strong communication skills and providing a safe and supportive environment to enhance the patient’s quality of life by ensuring proper nutrition and by providing companionship.

Newmarket, Ontario

Newmarket, Ontario

Master Of Applied Nutrition (Man)

Bachelor Of Applied Science (B.A.Sc.), Applied Human Nutrition