Taylor Singleton, Rdn Email & Phone Number

Washington, United States

Bellingham, Washington, United States

-Responsible for managing and leading 25+ front-line employees to provide excellent patient experience and nutritional care for an average feeding census of 220 patients-Continually monitor operations, complete assessments, audits, and necessary action plans, lead menudevelopment, and create a positive environment engaging front-line team members- Interview and onboard new hires, approve timecards, conduct performance reviews, schedule FTEs complyingwith the department budget, and prepare the department for regulatory compliance to DNV & DOH audits- Improved employee onboarding using safety and sanitation coaching, staff huddles, diet and supplementtraining, HIPAA education, and supporting staff resources, including downtime procedures, for each position- Reduced patient services employee turnover rate from 27% in 2022 to 18% in 2023- Developed a pediatric and picture menu to improve accessibility of food choices during hospitalization- Collaborate with the Clinical Nutrition Manager for quality improvement programs, sourcing and purchasingtube feedings, supplements, and modulars, and upkeeping the nutritional database, CBORD, for 2 hospitals- Utilize SmartSheet to track project schedule, budget, and quality objectives- ServSafe Certified: Food Handler / Manager / Instructor / Proctor

Indianapolis, Indiana, United States

- Coordinated the transition of 16 hospitals across the Indiana University Health System to Aramark accounts- Collaborated with interdisciplinary healthcare team members by meeting monthly with RN unit managers,attending clinical dietitians' huddles and staff meetings, and representing the department on house-wide calls- Presented training sessions and served as a key player in the transition from the NDD to IDDSI across the system for frontline staff, dietitians, speech-language pathologists, and nursing leaders- Systemized dietetic internship objectives for interns that rotate through the IU Health System- Assisted Patient Experience Director in developing a virtual metric tracking system to better analyze patienttray line data regarding key performance indicators across the system- Interdisciplinary committee member: Employee Retention, Infection Prevention, Employee Engagement, Safety- Managed patient food and nutrition initiatives for a new maternity tower with 154 additional beds- Central Region nominee for the Exceptional Patient Experience Award- Implemented department team engagement programs- Organized systemwide volunteer events

Richmond, Virginia, United States

Comprehensive 11-month internship with a concentration in Food and Nutrition Management completed at a 1,125-bed Level 1 Trauma Center and academic medical center consisting of over 1400 supervised practice hours in clinical, community, and food service rotations. - Completed 19 weeks in clinical nutrition with 5 weeks in an ICU setting conducting nutrition assessments, nutrition-focused physical exams, diet education, providing recommendations for tube feeding, TPN, vitamin/oral nutrition supplementation, and dietary changes to healthcare team utilizing medical nutrition therapy on oncology, cardiac, neurology, general medicine, and GI health units. Additional various 2-week specialty clinical rotations in pediatrics, renal/dialysis, and bariatrics were completed - Rotated for 10 weeks in food service system management performing management functions related to budget, staffing needs, menu planning, nutritional analysis, sanitation, patients, and staff members - Evaluated and compared the current malnutrition screening tool utilized by the outpatient oncology clinic to other standards of practice throughout cancer centers across the United States- Designed and presented cooking demonstrations for The Boys and Girls Club, local Richmond schools, and a women’s shelter in addition to creating National Nutrition Month programming at the Sarah Garland Center- Created an informational lesson to prepare classmates for Legislative Day by researching Virginia legislative bills/proposals that pertained to nutrition, dietetics, and registered dietitians- Developed and led grocery store tours individualized for bariatric patients & WIC clients - Researched and presented on the emerging Autism MEAL Plan

Harrisonburg, Virginia, United States

-Utilize institutionalized food service equipment and procedures in order to mass produce school breakfast and lunch for up to 2,000 children while working efficiently with a team of 8-12 other employees at a time-Serve prepared food to students during allotted cafeteria times using proper serving sizes and portion methods-Developed extensive knowledge on safe food production, serving, storing, and handling

Harrisonburg, Virginia, United States

University Recreation Center Wellness Department Manager June 2018-May 2019- Purchase food twice a week for the classes offered and schedule shifts for 30 wellness instructors- Collaborated with two other managers to design and present monthly staff meetings - Developed a kitchen manual and trained all employees- Evaluate employee’s performance along with reviewing applications and assisting in interviewing potential employees University Recreation Center Wellness InstructorApril 2017-2019- Design and present nutrition/wellness educational lectures and demonstration cooking programs directed towards college students at James Madison University - Supervise the wellness reception desk a 6-10 hours a week during the school year- Volunteered to represent University Recreation Center at Sunnyside Retirement Center to assist in conducting fitness testing for the geriatric population

Bachelor Of Science - Bs, Nutrition And Dietetics, Latin Honors Cum Laude

Activities and Societies: Student Dietetics Association, Food for ThoughtMinor in Chronic Illness

Master Of Science - Ms, Dietetics And Clinical Nutrition Services