Developed and implemented a 4-week educational cooking workshop to address food insecurity among university students in a fun and collaborative environment. I imparted knowledge on how to create healthy and filling meals that were suitable to the financial and time constraints faced by university students. - Educated students on budgeting skills, general healthy eating, how to read food labels, and food safety, and goals for specific mealtimes- Developed and coordinated weekly guided cooking sessions and accompanying recipes- Project management skills involving financial planning, stakeholder collaboration, participant communication, and the development, implementation, and evaluation of the program- Devised a comprehensive evaluation system to adapt and improve workshops each week and to assess the future viability of the workshops, evaluations included weekly participant feedback, coordinator and supervisor reflections, baseline and post-workshop food security and literacy assessments, and financial and budget tracking.- Collaborated with technical staff and Swinburne Student Union to access cooking facilities and funding for ingredients- Utilised an evidenced-approach by reviewing literature on food insecurity and barriers in university populations and consulted existing cooking class instructors to develop an effective workshop plan- Created a respectful, welcoming, and fun environment to learn about food and develop cooking skills- Managed a small team of volunteer assistants

I completed 200 hours of individual case management across a varied caseload including neurology, stroke, respiratory, endocrinology, renal, infectious disease, general medicine, and liver workup.- Managed and prioritised my caseload to maximise efficiency and provide timely care to patients, while adapting plans whenever necessary- Independently completed dietary assessments, devised appropriate nutrition therapy plans, and considered discharge and handover planning when required.- Delivered nutrition education on high energy, high protein diets, T2DM management, overcoming low appetite, and the importance of fibre.- Collaborated with medical and hospital staff including dietitians, doctors, nurses, speech pathologists, and food service staff.- Completed enteral and parenteral feeding regimens

I worked in a student dietitian led team to undertake a gap analysis of the current Austin food service system in relation to the updated “Nutrition and quality food standards for adults in Victorian public hospitals and residential aged care services”. - Collated data on the current food service system to identify areas for growth and current strengths - Utilising identified growth areas to propose appropriate and achievable short-term and long-term recommendations to meet the updated food standards- Collaborated with food service staff, dietitians, and speech pathologists