Sarah Bovan Email & Phone Number

London, Ontario, Canada

Stratford, Ontario, Canada

Brantford, Ontario, Canada

• Using PointClickCare (PCC), address Dietitian referrals in a timely manner, complete initial nutrition profiles, complete RAI MDS 2.0 quarterly and annual assessments and develop appropriate care plan focuses, goals, and interventions• Monitor monthly weight changes and develop interventions to foster healthy weight goals• Approved a new menu following the Resident’s Bill of Rights and Canada’s Food Guide

Woodstock, Ontario, Canada

My duties included hiring and on-boarding new team members, overseeing food service by prioritizing duties, motivating team members, maintaining correct staffing levels, counting inventory, placing food orders and calculating end of day sales totals

Job duties include working as a team to fully prepare pizzas and assisted customers by taking orders, operating cash register and handling customer complaints, quickly and effectively, to ensure customer satisfaction.

Toronto, Ontario

Worked with the Clinical Dietitian Team focusing on Long-Term Care, High Intensity Rehab, Complex Continuing Care, and Palliative Care:- Completed initial nutrition profiles, quarterly assessments, and annual assessments and assessed level of risk at each stage- Participated in Care Conferences- Completed client education based on client's developed goals- Worked with the Meditech system - Helped run the patient cooking program on the Palliative Care Unit- Completed Inter-professional Education sessions: The 8 A's of Dementia, 8 sessions on various topics about the challenges faced while working with the elderly, A case review: The importance of documentation

Toronto, Ontario

During my placement I had a lot of exposure to the different professions that work at Community Health Centers. My main duties revolved around:- Colour It Up! program: This program is aimed at women to increase their vegetable and fruit intake. Topics discussed included: barriers and attitudes towards increasing vegetable and fruit consumption, strategies to increase vegetable and fruit consumption, safety and nutritional content of vegetables and fruit, and SMART goal setting, I collected, interpreted and summarized in written and graphic form the pre-program and post-program evaluation - I presented three educational workshops to local schools (grade 4-6): Rethink What You Drink (x2) and Nutrition and Mental Health. I summarized in written and graphic form, the feedback I received from these workshops.- Created and presented a 2 hour workshop on Healthy Eating at Lower Cost that included a resource booklet, a group activity and two recipe demonstrations and tastings. I summarized in written and graphic form, the feedback I received from this workshop.

During my time here I completed rotations with a variety of foodservice staff and had experience with: Team leaders, B-Lean line workers, Diet technicians, Production management and food ordering, scheduling challenges with unionized staff, hiring process, new food product evaluation, BNetwise Software, AIDET, audited snack wastage, food safety audit, Sercanet - I presented Emergency Management education (on emergency codes in Ontario) to foodservice staff - A major project I completed during this rotation was modifying the existing disorders menu (i.e. new sandwiches, salads and entrees). I created a project plan Gantt chart, complete with major dates to complete tasks and activities, I costed new recipes, analyzed the cost impact of these menu changes, taste tested the recipes with a panel and completed a final copy of the new menu.

London, Canada Area

My duties included ensuring residents were enjoying a pleasurable dining experience while following their therapeutic diet and ensuring safe food handling practices are followed by checking food holding and wash water temperatures, and chemical concentrations.

I expanded my experience with the Point-Click-Care (PCC) system to complete all aspects of quarterly assessments for moderate risk patients including reviewing food intake, medications, bowel movements, fluid intake and weight changes to ensure there has not be a significant change in status. I collaborated with health care team to present quarterly updates at care conferences to create a care plan with their caretakers that best suits the resident’s needs and desires. I completed audits to ensure that dietary staff were recording food and equipment temperatures and completing cleaning duties to follow the standards set by the Ministry and Public Health. I also ensured residents’ profiles are corrected and dining room seating plans are updated in the Synergy on Demand program to keep all staff informed of changes to care.

Job duties included ensuring that residents are served appropriate foods according to their care plan, ensuring the dining rooms and kitchen are clean and items are in appropriate places, follow Ministry of Health LTC standards for food storage and food holding temperatures.

My job duties included serving residents by quickly preparing tables for meals, accurately taking mealorders and delivering correct meal orders and providing exceptional dining experiences that enhanced my interpersonal skills by developing relationships with residents.

Masters In Applied Nutrition (Man)

Bachelor Of Science (Bsc), Dietetics And Clinical Nutrition Services