Roots Reboot is a team of specialized Dietitians in a growing tele-nutrition private practice. Roots Reboot provides effective and accessible nutrition consulting and interactive workshops for individuals or groups motivated to reboot the way they eat, move and live! Taylor and the multi-specialized Dietitian team are bringing immediate value to health care practitioners and clients health through evidence-based nutrition solutions and personalized lifestyle wellness nutrition plans. From managing patient's diet, digestive issues, reproductive health, weight, diabetes, heart health, physical performance, etc. with HIPAA compliant tele-nutrition technology (integrable with iHealth medical and Fitbit fitness devices) and one of a kind nutrition support services.

Student Dietetic Intern completing Academy of Nutrition and Dietetics accredited program and supervised dietetic practice for a 12 - month clinical, food service management and community nutrition rotation in a variety of sites including local and federal government agencies, hospitals, extended care facilities, public and private industries in the Washington Metropolitan area.• Clinical Nutrition Rotation – Medstar Washington Hospital Center, Washington, D.C.• Food Service Management Rotation – Holy Cross Hospital, Silver Spring, MD• Community Nutrition Rotation – Kennedy Krieger Institute, Baltimore, MD• Long Term Care Rotation – Genesis, Sligo Creek and Springbrook Center, Silver Spring, MD• Pediatric Nutrition Rotation – Children’s National Medical Center, Washington, D.C.

A part of the Chef Jess team working directly with Chef RD and supporting staff. Responsible for developing a high standard of competency in food service management to include the planning, preparation of delivery meals, development of recipes, nutrition education material, ensuring the site meets financial aspects of food service operations, and health code compliance.

Responsible for the development and implementation of Empowered Wellness’s (EW) originally designed child, adolescent, and adult centered wellness programs within Northern Virginia Public Schools. Director of operational, support services and oversight of EW children's programs, including school programs, seasonal workshops and summer camps, to ensure optimal productivity and program success. Directly supervises school and camp wellness program employees, develops/implements appropriate staff training and performance management needs. Responsibilities also include teaching and implementing EW unique nutritional and practical cooking skills group classes for adult Sport and Health Club members in several Northern Virginia locations.

Responsible for designing and implamenting a 6 week adult centered group nutrition and wellness program. Provided nutritional guidance and practical cooking skills tips to individual clients. Responsible for nutrition and healthy option promotional booths on site for Sport and Health club members.

Ms. Johnson instructed classrooms of limited-resource children, K3 - seventh grade in Fairfax County, Virginia. Primary focus was on educating disadvantaged youth in making healthier food choices through the utilization of Teen Cuisine, Healthy Weights for Healthy Kids and LEAP curriculums. Provided education to students on food safety, promoted physical activity, evaluated specific food resources as well as conducted hands on food preparation exercises.

Monitored the Summer Food Service Program quality and operations in accordance with Virginia Department of Health requirements. Ensured eligible facilities of the SFSP functioned properly, met health standards, documented payment to sponsor with accurate records and that children were provided nutritious meals that followed USDA guidelines. Conducted audits at SFSP facilities monitoring all food service operations: food purchasing, receiving, preparation, storage, safety, sanitation, staff training, meeting dietary guidelines and serving sizes for school aged children.

Ms. Johnson assisted in instructional cooking demonstrations and guided Virginia Tech students in cookery exercises for the Food Selection and Preparation laboratory course. Monitored laboratory food, kitchen and equipment sanitation, storage and safety. Instructed students on proper use of equipment, utensils and culinary technique. Recorded student attendance, grades and developed laboratory testing.