Nicolet Chapman, Mph, Rdn, Ldn (Ma, Ri) Email & Phone Number

Dracut, Ma, Us

Dracut, Ma, Us

Waltham, Ma, Us

I virtually curated social media geared towards eating disorder/disordered eating, body image, intuitive eating, and HAES-related educational material for Kelsey’s practice.

As a clinical, dietetic intern at Kelsey Rigopoulous, RDN, LDN, I worked directly with two dietitians: Alyson Comeau and Kelsey Rigopoulous. This private practice focuses its counseling style on the Health at Every Size (HAES) and Intuitive Eating models and offers the following services: eating disorders, disordered eating, intuitive eating, and body image healing. During this experience, I attended weekly supervisions with both Alyson and Kelsey to go over clients, case loads, insurance, and billing. I shadowed numerous counseling sessions every week, fostering my Nutrition Care Process (NCP) and counseling skills. In addition, I created a multitude of educational social media posts surrounding what the private practice focused on.

I counsel 20-30 clients a day, ranging from prenatal and postpartum women, infants, and children up to the age of 5 on an overall well-balanced diet, while utilizing motivational interviewing to allow participants develop goals related to their nutrition and overall health. I am able to counsel clients with various cultural backgrounds (ranging from Hispanic to Middle Eastern, and many in between), understanding how various diets affect nutritional needs. I also ensure that clients receive nutrition counseling services and advising clients on any community resources or referrals that could enhance their living before issuing benefits.

As a clinical, dietetic intern for Heather Waldie, Functional Nutrition, RD, I was immersed into the world of functional medicine, aimed at finding the "root cause" of client's signs, symptoms, and diagnoses, ranging from autoimmunity to food intolerances and allergies. Under Heather's guidance, I listened in on a multitude of client, counseling sessions every week, created educational Social Media posts, learned about different lab tests (along with their reliability, accuracy, etc.) and worked on a "Food as Medicine" project. The "Food as Medicine" project (of which I attached one example), was a project that focused on using food as medicine to address common signs and symptoms and evaluated the components of food sources for benefits. Throughout my time with Heather, I focused on: Extra Virgin Olive Oil (EVOO), Baking Soda, Cinnamon, and Ginger Root. I also did extensive research on Epilepsy/Seizure Disorders through the lens of functional medicine. Towards the end of my internship, I fostered my counseling skills by working through Heather's assessment sheet and practiced "mock assessment sessions" with Heather and other fellow interns.

Lowell, Ma, Us

For my practicum internship, I worked on the Age-Friendly Lowell (AFL) Project that was led, and will continue to be led, by Dr. Sabrina Noel, an Assistant Professor at UML. This is a 3-year funded project by the Tufts Health Plan Foundation (2020-23) that has an overall goal of promoting health and productive aging among older adults (aged 55+) in the city of Lowell. As an intern for this project, I was able to engage in effective, professional communication with various partners to help to successfully accomplish the goals and objectives of this project. When I started on this project in the Fall of 2021, the project was focused on the first objective: "To build on existing data within the city to guide data collection of a city-wide comprehensive assessment of 9 domains form July 2020 to May 2022." Thus, my purpose throughout this project focused on developing culturally tailored evaluation tools for the AFL initiative, in order to gather both qualitative and quantitative data from the community in addition to co-authoring a paper detailing the AF framework unique to the diversity of the Lowell community and its urban setting. The tools that I developed included 9, individual focus group guides reflective of the 9 domains of the project and a comprehensive, Age-Friendly demographic survey.

Us

As a Food Service Management Intern at the D'Youville Life and Wellness Community, I shadowed the Food Service Director of the entire facility. Under his direction, I learned multiple roles within the kitchen including: tray line positions (starter, cold food, server, checker), night prep (entailed dishing out both lunch and dinner desserts for the next day according to specified diets, etc.), helping in the dish room, and assisting the prep cook, executive chef, and nutrition assistants with daily tasks. In addition to learning these tasks, I learned how to account for inventory and put in orders every week to different Food Service vendors via their websites (Gordon, HPC, Sysco) doing a cost-analysis of each food product. I learned about different diets and consistencies for residents and how to tailor meals to those dietary needs. I sat in on many interviews for potential employees and learned what skills my preceptor was looking for in these employees to ensure their success and commitment to the facility.

At Farmer Dave's, I work on providing fresh, organic produce to the community. I primarily work in selling the produce to the community and educating them on where their food comes from, what types of nutrients are in the foods, and what they taste like/how to prepare them to eat. I also get CSA shares ready for the community. On the weekends, I work at the Wakefield farmer's market, and it is very similar to the barn market environment where I sell produce. A large part of our clientele is related to EBT, SNAP, and WIC. I have come to learn how SNAP and HIP intertwine, the benefits of these programs, and the downfalls (something I am interested in helping to change in the future so it further benefits our country).

As a Community Nutrition Intern at the Lowell WIC office, I created multiple nutrition education posts for the Lowell WIC's Facebook page to keep clients engaged and informed about the program and simple nutrition tips. In addition, I created social media posts to encourage participation in WICSmart (virtual nutrition lessons in lieu of an appointment with WIC nutritionists for low-risk clients) as well as posts to encourage clients to take advantage of the $35 increase for fruits and vegetables this past summer. Due to services being virtual, I sat in on many phone-appointments with clients learning how to counsel on nutrition and breast-feeding related questions. Due to the program being located in a very diverse part of the state, I also learned how to tailor information to the clientele that was being served as well as be sensitive and mindful of clients' needs and beliefs. During virtual appointments, I would often do the documentation on the server (EOS) for said appointment. I also created and helped to deliver a virtual "Homemade Baby Food" workshop.Towards the end of my internship, I made sure over a 1,000 clientele's vaccinations were up-to-date in EOS and assisted with filing in the office.

Norwood, Us

As a food service intern at the Norwood Public School's Food Service Department, I worked on activities and assignments related to marketing the school lunch program, promoting sustainability in the lunch room, and created/carried out a survey and subsequent analysis in regards to student and parent preference and perceptions of the foods and services offered by the food service department. I worked and collaborated with one other graduate intern in this role.

Amherst, Massachusetts, Us

Being a collegiate student-athlete, I have acquired excellent time management skills, can balance a 20-30 hour weekly commitment to running, cross-training, weight training, and competition all while handling a full academic course load. In addition, I support new collegiate athletes by serving as a high-energy leader, guiding them through practice/competition and communicating with coaching staff. I have been selected to the A10 Commissioner's Honor Roll for the first two years of being a a collegiate athlete and have been inducted to the athletic 4.0 GPA club at UMass for the Fall-Spring Semester in the 2016-17 academic year, the Fall Semester in the 2017-18 academic year, the Spring Semester in the 2018-19 academic year, and the Fall-Spring Semester in the 2019-20 academic year. I also received the F. A. R. GPA award for the highest GPA among female undergraduate athletes in 2020 in their last year of eligibility at the university.

Amherst, Massachusetts, Us

As an undergraduate assistant for event sports management, I have learned how to work on a team, quickly and efficiently, and have learned perseverance. This experience necessitates long hours on my feet to work Division 1 collegiate athletic games and to work with other undergraduate assistants to make sure these sporting events run well.I work at this position during the academic year.

I worked at the home of a 26-year-old woman with a brain injury (non-ambulatory/vocal) during the academic year as a personal care attendant. I aided in lifting patient up and out of and back into bed, as well as aided in brief and clothing changes. In addition, I took and measured residuals from and administered feeds and medications into her gastrointestinal enteral feeding tube.

Helped manage a cabin of 30 teens with 2 other counselors for one week. Worked and collaborated with other camp counselors to help facilitate safe and engaging activities, helping to motivate campers through physical, running workouts.

Beverly, Ma, Us

As a guest service representative at Beverly Hospital, I functioned primarily liked a dietary aide. Here, I assisted patients (usually on a floor of 20-30 individuals) in ordering breakfast, lunch and dinner in accordance to their specific diet (CL, Full Liquid, Salt Restriction, Heart Healthy, CHO restriction, etc). During this, I would also help provide simple nutrition education. I would deliver meals to my patients on my assigned floor and also stock the kitchen on each floor with necessary items. Towards the end of my summer at Beverly, I helped to train new employees.

Needham, Ma 02494, Us

As a dietary aide at these nursing homes, I assist the cook in prepping meals to accommodate the various dietary needs of residents (ex: pureed/mechanical soft/regular meals, meals with no added salt or sugar, etc) and in meeting the appropriate meal/snack times. I arrange the trays made by the cook, and serve the meals to the residents, as well as simultaneously taking orders for the next meal. At the end of each meal, I assist in clean up of the dining room and kitchen. For the kitchen, this includes cleaning working areas, various utensils and dishes used in the preparation of food, and the trays/dishes/utensils given to the patients. Lastly, I perform additional duties as needed by supervisors/coworkers. I work at 3 locations: Andover, Lowell, and Reading.

San Francisco, California, Us

As a sales associate for this women's retail clothing company, I assisted customers in finding an outfit for a specific occasion, while helping them to feel confident and comfortable. In addition, I worked the register, and was able to promote the selling of more items in the store as well as promoting customers to sign up for the company's email list. Finally, I helped to foster a positive work environment for coworkers.

As an intern at UMass Extension Nutrition, I made nutrition education available and easily accessible for areas with high rates of need (i.e. areas with high rates of poverty and lack of knowledge concerning nutritional health). In addition to this, I developed, taught and adapted nutrition and physical activity guided lesson plans for 10 groups including, but not limited to, public elementary school students, YMCA, and summer camp programs in Lawrence, Lynn and Salem Massachusetts.

In the summer of 2018, I was an advocate of YourStory International, traveling to Pont Morel, Haiti for a 9-day expedition. Here, I aided the non-profit organization in providing free healthcare to the people of Pont Morel and 4 surrounding communities. To provide this free healthcare, I addressed individual health concerns of citizens and offered public health related information and awareness of YourStory’s free clinic (of which I participated in with patient intake (taking down patient health history, social demographics, and filling out a food frequency questionnaire). In addition, I learned and practiced how to measure, analyze and collect blood pressure, heart rate and respirations as well as how to evaluate what these assessments meant for the health of the patient while fostering excellent patient care

Master'S Degree, Public Health And Dietetic Internship

Bachelor Of Science - Bs, Human Nutrition