Utilize motivational interviewing techniques to provide appropriate and individualized nutrition education counseling to breastfeeding parents, children and infants in order to help clients achieve realistic and attainable goals on a quarterly basis. Assign nutritional risk factors and WIC food packages based on nutrition intolerances, allergies and preferences. Provide age appropriate nutrition education and handouts to parents in order to assist in breastfeeding goal, healthy eating during pregnancy, and child and infant nutrition. Participate in community outreach programs to network and connect clients with referral sources to strengthen accessibility to additional community resources. Create handouts, recipes, bulletin boards, and other educational materials for clients to feel more comfortable utilizing WIC foods and eating well.

 Involved on startup team for opening of this Joint Commission (JC) accredited 60-bed rehabilitation hospital Managed, trained and supported the food service team by using open communication, team work, and gratitude Completed monthly departmental audits and patient satisfaction rounds to provide constructive feedback and training for the food service team, which help increased patient satisfaction food scores from 2019 to 2020 Implemented our emergency food plan to keep our staff and patients safe during the COVID-19 pandemic Utilized results from the employee satisfaction surveys and obtained staff feedback to make personal leadership improvements, which helped reduce the department turnover rate by 30% from 2019 to 2020 Additional projects: hydration program, IDDSI recipe testing, IDDSI implementation champion, clinical staff trainings, vegan recipe development/programming, and created dietary orientation materials for new hires Completed staff scheduling, in-services, disciplinary action

 Completed DOH and CMS surveys for IL state licensure to open a brand-new short-term rehabilitation facility Worked concurrently with executive chefs to complete all kitchen duties: staffing, training, cooking, cleaning, departmental audits, procurement, purchasing and inventory Trained all diet aides and hostesses with 1:1 training in order to demonstrate best practices for customer service Completed regular nutrition assessments for all residents in a 170-bed subacute rehab/memory care facility to ensure optimal nutrition status and comfort while focusing on patient safety and satisfaction

Completed over 1200-hours of an ACEND-accredited dietetic internship program consisting of clinical, food service and community nutrition rotations. The primary rotations were completed at the St Rose Dominican Hospitals and community centers in Las Vegas, NV and Henderson, NV. However, I also completed 2-weeks at a Davita Dialysis Treatment Center, 1-week at a WIC Women's Center, and 1-week at a Type-1 Diabetes Camp for kids run through the Nevada Diabetes Association. During this internship I practiced Medical Nutrition Therapy (MNT) and effectively used the Nutrition Care Process to assess, diagnose, intervene, and evaluate diverse patient populations with a wide range of disease state. I worked with an interdisciplinary team of health care providers to discuss patient outcomes, medical and nutrition interventions, and discharge planning. In my role as a dietetic intern I used my critical thinking skills to assess my patients, gather data, and determine the most effective nutrition intervention and nutrition education for each individual person.

• Support graduate research with the goal of reducing childhood obesity by influencing parental behavior using online platforms to promote increased physical activity, reduce screen-view time, and increase fruit and vegetable consumption.• Test and evaluate strategies to actively engage parents in promoting SWITCH goals to children by utilizing incentive prize reminders in emails, and sending take home reminders with 3rd grade students.• Co-author SWITCH program assessment, which was presented at the 2014 ACSM Annual Meeting.• Provide research support to a team of 6 researchers, as an undergraduate, on a $50,000 Wellmark Match Grant-funded program.

• Selected to serve in highly competitive position as a residence hall advisor for 70 students.• Provided support and guidance for freshman students during transition to campus life and throughout the academic year.• Committed over 15 hours per week to resident and staff member support, meetings, and hall operations.

• Worked >10 hours per week, in group and individual client settings to improve client health goals. • Facilitated clients in identifying and overcoming barriers to exercise and created individualized diet and exercise regimens to meet fitness goals.

As a Diet Tech, I communicate with physicians, dietitians, and RNs to support patient health through proper nutrition. I am responsible for approving meal orders for patients based on medical specifications. I work with patients to find alternative options and substitutions when dietary recommendations are not met. As a Dietary Aide, I have a variety of roles including meal preparation, patient and family room service, floor stock, cafeteria service, and cleaning kitchen facilities. I work face-to-face with patients and family members to provide meals and serve the patients in any other way I can.

This internship took place in Northern California in Lassen County on Eagle Lake. This magical place allows kids and adults with many disabilities both physical, mental, and emotional overcome these barriers and have the time of their life. This environment is full of positivity and encouragement, free of judgment to ensure our campers have the best time possible while living in the great outdoors. Campers have a opportunity to canoe, kayak, fish, play sports, bike ride, do archery, and much more. My role at camp was to provide meals for 80-120 campers 5-8 days per camp group. Me and four other food service interns planned, prepared, and cooked all of our meals. We handled special diet accommodations, food purchasing, inventory. During this internship I advanced my knowledge in food procurement, inventory control, basic menu planning for special populations, standardized recipes for quantity cooking, and proper food safety and sanitation in food service.

• Worked nearly 20 hours a week as a server in local donut shop/café.• Responsible for preparing donuts, serving customers, managing cash register, and cleaning facilities.• Developed leadership and communication abilities.