Community and Public Health Nutrition Practicum Placement project: developing a cooking and nutrition education program for First Nations Students at Armidale Secondary College- Liased with key stakeholder to identify priority nutrition issues within the target demographic- Demonstrated competence in culturally safe practice, and communication for Aboriginal and/or Torres Strait Islander individuals- Successfully collected and analysed qualitative data through consultation with key stakeholders both face to face and online via Zoom- Successfully collected and analysed quantitative data from students via surveys- Applied various theoretical frameworks to underpin the program in order to facilitate behaviour change in the target demographic - Consistently engaged in collaborative decision-making and team work with peers, supervisors and key staekholders - Appropriately combined the findings of both stakeholder consultation and student surgery results to begin creating both nutrition education sessions and recipes to include within the program- Adapted recipes and nutrition theory sessions to suit the socio-economic status of the target demographic- Demonstrated high-level rapport and relationship-building skills with key stakeholders, supervisors and peers

Medical Nutrition Therapy 2 Practicum- Independently prioritised and managed caseloads across various wards including gastrointestinal surgical, immunology and neurology - Consistently identified and prioritised nutrition problems and diagnoses for adults with a range of medical conditions including gastrointestinal surgery, cancer, advanced liver disease, gastrointestinal conditions such as IBD, respiratory infections, neurological infections, strokes and degenerative neurological conditions- Utilised a number of strategies to effectively communicate with patients with aphasia post stroke- Participated in multidisciplinary team meetings and decision-making - Advocated for changes in patient care with regard to commencing enteral feeding, and ongoing inadequate nutrition intake- Established and adapted enteral feeding regimes according to relevant guidelines such as refeeding syndrome protocol, and recommendations from the treating team such as changing feed types- Assisted in patient discharge by providing nutrition education and resources, oral nutrition support for home and referring to outpatient dietetic services - Utilised problem-solving skills to create realistic nutrition interventions and strategies for patients with barriers to oral intake including loss of appetite, poor dentition, dysphagia, early satiety, taste changes and functional deficits post-stroke

Food Service Management Practicum Placement project: creating a standardised recipe booklet and updating the allergen matrix for NWHHS- Successfully liaised with key stakeholders to improve the hospital food system and practice- Provided an in-service to the food service staff on allergen management - Engaged in a meal quality audit to assess the meals and food service system against the Queensland Health Nutrition Standards for Meals and Menus- Sourced and created additional recipes to be included in the NWHHS including meals that are culturally appropriate for Aboriginal and Torres Strait Islander patients and vegetarian- Identified and documented allergens for each meal under the full diet code, soups, salads and sandwiches- Standardised all current meals within the full diet code, soups, salads and sandwiches to allow for these to be made for 1, 5, 10, 20, 35, and 50 people- Consistently engaged in collaborative decision-making and teamwork with peers, supervisors and key stakeholders - Identified areas for improvement of the NWHHS food service system and made recommendations

Medical Nutrition Therapy 1 Practicum- Wards covered: medical, surgical and intensive care unit- Prioritised caseloads and patients as per guidelines - Identified priority nutrition problems and diagnoses for both adults and paediatrics with a range of medical conditions including malnutrition, cancer, respiratory, gastrointestinal, critical illness including trauma, chronic kidney disease, and liver disease - Effective in gathering collateral information from family and friends of challenging or cognitively impaired patients- Application of counselling and behaviour change skills to increase adherence to nutrition interventions and care- Attended and participated in multidisciplinary team meetings and decision-making - Facilitated discharge planning with regard to outpatient referrals and oral nutrition support at home- Developed skills in working with transient and homeless people and those with complex social situations to provide nutrition care- Demonstrated culturally safe communication, interventions and care to Aboriginal and/or Torres Strait Islander patients- Completed home visits to those in small remote communities to provide realistic and evidence-based nutrition interventions

Roles and responsibilities:- Greet new and returning customers, take both food and drink orders, and operate tills- Follow workplace health and safety measures, legislation and practices - Accommodate to customers dietary requirements and preferences - Present food/drinks to customers- Clear tables of dishes, wipe tables, washing dishes, stocking, and cleaning work areas - Baking sweets and cakes- Perform opening duties, including setting up dinning areas (tables and chairs), turning on coffee machines, preparing the kitchen and receiving deliveries- Perform closing duties, including cleaning floors, taking bins out, cleaning kitchen utensils, crockery and cookery, closing the till, packing dinning area away (tables and chairs), cleaning coffee machines and locking up the store