Peggy Chen, Rd Email & Phone Number

• Coordinated care with a multidisciplinary team (including nurses and social workers) to ensure the best possible health outcome for all clients by attending and contributing to the comprehensive care planning meetings.
• Assessed nutritional status and provided medical nutrition therapy to 125+ high risk clients living with HIV/AIDS and other chronic health conditions (i.e. diabetes, hypertension, heart disease, chronic kidney disease).
• Provided individual counseling sessions documented in progress notes
• Developed and facilitated weekly nutrition education groups on prevalent diet-related health concerns as well as current diet/lifestyle trends

• Screened, assessed, and developed appropriate nutrition interventions for 40-50 patients/week while documenting assessments, treatment plans, and progress notes in paper charts
• Counseled and educated at-risk patients with mental illness and/or chemical addiction on prescribed therapeutic diets and drug-nutrient interactions
• Served as food service manager supervising food service staff, adjusting/modifying employee schedules and assignments, and supervising patient tray service to ensure compliance with quality standards
• Functioned as an integral part of a multidisciplinary treatment team which included physicians, nurses, social workers, therapists, and food service workers

• Developed and taught cooking and nutrition education classes for 5th -12th grade students as part of the after-school curriculum and led healthy living workshops for families as part of the Family Fit program
• Implemented the MEND (Mind, Exercise, Nutrition… Do it!) 7-13 Program to families of overweight and obese children focusing on healthy eating, regular physical activity, and behavior change
• Assisted with special projects and events including the Sweat-A-Thon, an obstacle course competition, and Cook-Off Challenge, a site-wide cooking competition for middle school and high school students

• Completed comprehensive 38-week dietetic internship with rotations in clinical nutrition therapy (10 weeks), food service (4 weeks of institutional, 3 weeks of school), outpatient (4 weeks of clinical, 2 weeks of.
• Conducted nutrition assessments (including PES statements) and documented in progress notes and care-plans in both EMR and paper charts
• Prepared and delivered in-service presentations to nutrition services staff on a variety of topics
• Designed and developed various educational materials for outpatient services, WIC, Long Island Center for Pediatric Obesity Prevention: Best Practices, and communities involved with the Stony Brook University Community.
• Independently provided inpatient counseling as well as individual counseling on weight loss to employees of Stony Brook University Hospital and participated in group counseling to Target Fitness participants

• Taught nutrition education course and managed cooking activities
• Maintained required paperwork (attendance, receipts, evaluations)
• Coordinated with the site director, volunteers, and City Harvest staff
• Ensured all materials (groceries, education tools) available for classes

• Taught children about food preparation and proper food etiquette
• Assisted with meal preparation and snack sales
• Conducted surveys about food preferences
• Created bulletin board display on healthy food choices

Certificate Of Advanced Studies, Dietetic Internship

Bachelor Of Science (B.S.), Health And Nutrition Sciences