Empowering individuals to make positive changes in their health and lifestyle through nutrition counseling and group facilitation. Leading group sessions focused on nutrition education, weight loss strategies, and fostering healthy habits such as exercise, sleep management, and stress reduction. Counseling to support individuals in setting realistic goals, improving meal plans, and implementing sustainable lifestyle changes. By fostering a supportive and motivating environment, helping participants navigate challenges, celebrate successes, and develop long-lasting habits for improved overall wellness.

Provide nutritional orientation pre and post surgery to bariatric patients

• President and Founder of Color Your Plate Corp.• Evaluate the nutritional status with a complete patient assessment and continuous screening.• Elaborate a dieting plan according to each patient individual needs and food preferences. • Promote the importance of good nutritional habits combined with regular exercise to improve health and well being. • Trained Children and their families on how to introduce new foods and dishes to family meals to improve their eating habits and demystify the concept that eating healthy is complicated or expensive.• Conduct Several Educational Lectures to different aged and ethnic groups.• Instructed Health professionals on the importance of nutrition to prevent or treat diseases and chronic conditions.• Design, Implementation and Execution of a program targeting Nutritional Education for Children, Adolescents, and Families to improve their eating habits. • Collaboration with various T.V and Radio stations participating as a subject matter expert in different nutrition topics to increase people awareness.

Working with Functional Doctor Sandra Malocznik, Giving the patients Nutritional Counseling in regards their individual needs. Weight loss, Food Sensitivities, Detox Programs, HCG, Hormonal Replacement Therapies, etc.

Consultant for Bariatric patients in the Nutritional Education program pre and post-surgery, guiding them with their diet program, and teaching them healthy eating habits combined with an exercise program.• Improved patients awareness on different Gastric Surgeries and their best option according to their individual needs. • Educated patients on all the nutritional adaptations, and diet implementation after surgery according to the procedure type.• Counseled patients on how to reintroduce different foods according to post-surgery stage, and assessment on following steps.• Inspired and motivated patients that a change in diet and lifestyle promotes weight loss and mantainance on a long-term basis.• Achieved Success in over 80 % of the patients screened post surgery that lost weight and maintained weight after a year or more from the surgery as a result of the nutritional support given.

“Pasteur Light” Weight Management Program for seniors. • Collaboration in a Multidisciplinary team evaluating a group of senior patients before and after a Medical and Nutritional intervention.• Educated patients in different areas to increase their knowledge, physical activity and improvement in their eating habits for a better health.• Conducted Nutrition Talks in different topics to increase patient’s knowledge.• Assessment of patients pre and post-intervention and evaluated the following Key Performance Indicators (KPI’s): Weight, Overall well-being, Mood, and their decrease in medications intake.

Collaborated as a volunteer in the nutritional and food services department performing different functions and working with various functional teams, which areas included:Management Area Menu Planning Process: Organization of daily menus and diet orders. Support purchasing, inventory and production process functions. Review and Implementation of safety and sanitation rules and organizations that regulate them. Education Area Organized and Translated from English to Spanish manuals and brochures with information in different nutrition topics. Researched and prepared information with the dietitians for presentations in nutrition topics to different groups of people: Health, sick and health professionals. Assisted and collaborated in fairs and presentations in hospitals and community. Performed nutritional teaching to diabetic and renal patients who required specific meal plans, explained the food groups and exchanges. Visited the OB/GYN unit and educated the pregnant women on the importance of a healthy diet, recommended foods, sugar control in gestational diabetes, and importance of breastfeedingClinical Nutrition Area Practiced calculating food patterns for patients with different conditions. Interviewed patients about their food intake, compared it with actual intake and calculate nutrient needs. In collaboration with the Dietitians Screened patients at nutritional risk and elaborated a complete nutritional plan and followed up each case; evaluated, recommended and calculated tube feedings as well as total parenteral nutrition (TPN). Learned about food and drug interactions. Attended the monthly “Critical Care Rounds” in ICU, SICU, CCU units. Participated in the Project of “Patient Satisfaction Monthly Survey” (PSMS):

• Researched Prepared and Taught Nutrition Lectures in different topics given to:A) Healthy people including: children, teens, adults, pregnancy and elderly.B) Sick people such as: Diabetic, Renal, Cardiac, Cancer, HIV, etc.C) Medical students, nurses, and health professionals related to nutrition sciences.• Training health professionals to use ABBOT equipments, and formulas for enteral nutrition.• Assisted and collaborated in fairs and presentations in hospitals and community.

• Gastroenterology Department: Worked with patients who suffered Malabsorption on the thesis project : “Optimización de una carga oral de betacaroteno en suero en la evaluacion de pacientes con Síndrome de Absorción intestinal Deficiente (SAID)”. Worked with patients with Lactose intolerance in a study named “Effect of a low dose of Lactose in Patients with irritable bowel Syndrome (IBS) and Supposed Lactose Intolerance”. Presented and Exposed on the annual Gastroenterology meeting on December 1995; and award winning as best study of the year.• Education Department: Worked in the creation of courses and videos of patients with different health conditions.