- Provide engaging and informative nutrition workshops and culinary demonstrations to diverse audiences, including community-based organizations, faith-based organizations, and schools on the Rockaway Peninsula.- Lead interactive supermarket tours to educate community members on making healthy food choices and navigating grocery stores effectively.- Represent organization at community events by conducting nutrition tabling activities and providing valuable resources and information.

- Design and deliver educational presentations on various nutrition and wellness topics at Samaritan Daytop Village, Wise Walking Warriors program, Blanche Daycare Center, and other community events.- Facilitated nutrition education supermarket tours to educate participants on making healthier food choices, reading food labels, and navigating the grocery store environment effectively.

• Ensure that admission diet orders and recommended diet orders are correctly entered in food service system• Use of CBORD to input diet orders, allergies, food preferences, and oral nutrition supplements• Using Epic and SigmaCare Electronic Health Records to complete nutritional assessments, care plans, MDS, progress notes, and diet orders• Monthly patient satisfaction surveys• Participating in meal rounds on a daily basis

• Using SigmaCare Electronic Health Records to draft nutritional and enteral assessments• Attending morning report and care plan meetings alongside preceptor• Participating in meal rounds on a daily basis• Weekly wound rounds with wound care team• Conducting research on chronic constipation among elderly for in-service journal review• Participating in quality assurance best practices via patient satisfaction surveys

• Requisitioned food items using CBORD Foodservice Suite on a weekly basis for inmates and staff• Presented an in-service titled “Hygienic Practices and Maintaining Personal Cleanliness” for food service employees and correctional officers• Created therapeutic diet stickers for inmates on special diets (i.e. carbohydrate controlled, renal, modified consistency, etc.)• Approved time for employees on CityTime payroll system• Planned and participated in six National Nutrition Month events for Rikers Island employees• Worked on serving size and portion control sheets• Recorded temperatures of daily lunch menu items• Participated in food preparation of piece meals

• Collaborating with HealthCorps to create a facilitation guide used in educating youth on nutrition, fitness, and mental resilience for their Café O’ Yea programs• Provided nutrition education and assisted in healthy cooking classes with High School students from Manhattan International High School• Recipe formulation, modification and testing to ensure acceptability, affordability and simplicity among youth

• Pediatric outpatient nutrition counseling in five Cardinal McCloskey Head-Start programs within the South Bronx, NY• Completed nutritional assessments of children at all centers• Nutrition education workshops with topics ranging from food safety, picky eating, and preventing and managing obesity (workshops were conducted for children, parents, and staff)• Assessed sites’ compliance with CACFP guidelines and NYC health and nutrition standards

- Assisted with the planning, development, coordination, and implementation of varyinglevels of activities for rehab and nursing home residents

Collaborating with The Mayor's Office of Operations, New York City Housing Authority (NYCHA) and The Department of Health's Shop Healthy Program to create a 2-week long program for 20 youth participating in the Summer Youth Employment Program (SYEP). The 20 participants’ reside in or near the 15 highest targeted NYCHA developments. The purpose of the Food Policy portion of the project was to verify and survey food outlets within a ¼ mile walking distance of the NYCHA development they reside or live near to get a glimpse of the food retail environments within their neighborhoods.

• Setting up election equipment inside a designated polling location.• Preparing election equipment as instructed in training sessions.• Maintaining election equipment security throughout the election period.• Thoroughly reviewing and completing all election forms.

• Helping to provide healthy food access to Central Brooklyn residents by developing and providing resources, surveying, and implementing new ideas.• Analyzing data using Microsoft Excel to determine if community increased intake of healthy foods after a Healthy Retail Pilot.• Administering surveys and providing nutrition education resources to families as a part of the Farm to Early Care Program.• Creating resource list compiled of different NYC organizations that could be of use to the participating Farm to Early Care sites.• Developing website for Bedford-Stuyvesant’s FEEST (Food Empowerment Education Sustainability Team).• Creating flyers for Marcy Plaza Farmers Market and Early Childhood Development Center pop-up market.• Analyzing Monthly Data from Marcy Plaza Farmers Market surveys using Microsoft Excel and creating Monthly Data Summary.• Contributing to Food Hub planning by finding local urban farmers within the central Brooklyn area.• Recording phone conference minutes

• Work alongside dietetic technician to ensure nutritional needs of patients through appropriate menu planning and modification.• Assist in preparation of food for tray line.• Assist with developing menus for special events (i.e. diversity day, Veterans day, St. Patrick’s day).• Unpacking and organizing of food and supply inventory.• Serve patients in cafeteria and dining room areas, as needed.• Adhere to regulatory practicing standards and guidelines (i.e. JHACO).

• Set up and arrangement of food products throughout various supermarkets and wholesale industries within New York City and Nassau County region.• Demonstration of product preparation.• Product distribution.• Develop and provide resource materials related to products including nutritional information.• Sales and marketing of product to generate public interest.• Provide customer service and suggestions related to healthy meal preparation.• Provide management with daily statistical sales data and customer feedback reports.

• Manage cash and credit transactions in excess of $4000 on a daily basis.• Detailed knowledge of customer identification and payment procedures.• Maintains financial accounts by processing customer adjustments.• Provide cashier assistance as needed.• Use of detailed and sensitive billing information in assisting customers with transactions including mortgage payments.• Manage all incoming calls and route to appropriate personnel.• Knowledge and regular operation of Western Union and Coinstar redemption systems.• Resolves product or service problems by clarifying the customer's complaint; determining the cause of the problem; selecting and explaining the best solution to solve the problem; expediting correction or adjustment; following up to ensure resolution.

• Event planning during themed months to promote health and wellness. • Ensure nutritional needs of patients through appropriate menu planning and modification. • Participated in quality assurance best practices via survey collection of patients.• Provide as needed clerical assistance to all members of food and nutritional services including Registered Dietitians.• Shadowing and providing assistance to Registered Dietitian in completion of ad hoc projects including food voucher distribution and till tallies as assigned.