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02 DIETETIC INTERNSHIP
DIETETIC INTENSHIP
CLINICAL
CLINICAL
UTSW Clements University Hospital, Dallas, TX
Completed 40 hours of patient services including supervision of trayline production and accuracy; conducting daily and weekly reports to optimize efficiency; attending interdisciplinary meetings for planning hospital expansion with development of ghost labor schedule; and assisted in finalizing the new patient menu.
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Completed 448 hours of clinical assessment and intervention strategies utilizing the Nutrition Care Process. Worked with a team of over 7 dietitians daily coordinating the screening process. Assessed all patient populations, primarily working on the GI, urology, bariatric and Medical ICU floors. Attended interdisciplinary meetings, patient rounds and regular trainings. Assisted in National Nutrition Month events by developing cafe marketing materials and weekly newsletters. Conducted evidence-based research and provided a professional presentation on Lactose Intolerance in the GI Stressed Population.
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Completed 40 hours of clinical nutrition management. Tasks included uploading new patient menus to nutrition software, attending daily interdisciplinary meetings, developing departmental handouts, assisting in interview and hiring process, conducting Sodexo Gold Check department assessment, and writing employee schedules.
LONG TERM CARE/SKILLED NURSING FACILITIES
OdomRD Dietitian Consultants, DFW Metroplex
Worked alongside a consultant dietitian traveling to long-term care and skilled nursing facilities. Responsibilities included complying to screening and assessment policies; interacting with multi-disciplinaries to provide optimal resident care; providing daily patient screening, assessment and interventions while utilizing government mandated forms (MDS 3.0); and conducting meal rounds, test tray assessment, and food service sanitation audits.
FOOD SERVICE MANAGEMENT
F.S. MANAGEMENT
McKesson Corporation, Las Colinas, TX
The McKesson Corporation of Las Colinas is a WELL-certified facility requiring specific nutrition guidelines within the building. I was honored to play a role in Sodexo becoming the first food service contract to receive the WELL-certification under contract during my time there.
I worked alongside the Area and Unit Managers overseeing food service and retail marketing operations. General tasks included supervising food production and service for both retail and catering; conducting tasks related to the flow of food (purchasing, receiving, inventory, etc.); utilizing quality assurance and waste production measures, and more. I coordinated and executed a cafeteria wide retail marketing event to improve sales and employee engagement. This "Pumpkins & Platefuls" menu encouraged seasonal items at every food station held on Halloween. I also attended a variety of interdisciplinary meetings with the Area Manager to plan for future client facilities and evaluate newly operating facilities.
WELLNESS CONCENTRATION
WELLNESS
Toyota North America Headquarters, Plano, TX
As the new headquarter's first wellness nutritionist, I developed employee "engagement events" under the mentorship of Christina Wang, MS, RD, LDN, a Sodexo Regional Wellness Director for Corporate Services. In creating the Mindful Moments program for a Sodexo Magic account, I planned and executed weekly events with Mindful samples and/or nutrition activities alongside nutrition education specific to a monthly theme. A few special events included education at the Farmer's Market, sports nutrition for Olympic performance, and National Nutrition Month. Execution involved coordinating with the resident district manager, marketing team, executive chefs, food service staff, and client liaison.
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McKesson Corporation, Las Colinas, TX
As a WELL-certified facility I executed the WELL nutrition guidelines ensuring compliance and assisting in McKesson's health and wellness goals. I developed and executed Sodexo's first technology-based nutrition incentive program coordinated with McKesson's Vitality insurance point system. The program allowed employees to accumulate points from healthy food and beverage purchases with monthly rewards on their health insurance premium. Other tasks included developing planograms for snack and beverage areas, developing nutrition education marketing materials on multiple platforms, ensuring food production compliance with WELL standards and training food service employees on the goal of WELL standards. I also utilized Sodexo's Mindful program extensively for employee health and wellness.
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Allstate Corporate Office, Irving, TX
Worked alongside the corporate dietitian to provide one-on-one nutrition counseling for employees; develop nutrition education handouts for the employee cafeteria; coordinate and execute a Cooking for Wellness demonstration and tasting; provide guidance to food service production on Sodexo's Mindful program; and assist in employee wellness presentations.
COMMUNITY
COMMUNITY
Moncrief Cancer Institute, Fort Worth, TX
MCI is a non-profit community-based detection and support center that provides nutrition education classes, cooking classes, weight management courses, and one on one counseling. I assisted the dietitians in the variety of programs provided to survivors such as the Americana cooking class, clinical counseling, and special education events.
Lemond Nutrition, Plano, TX
Lemond Nutrition is a private practice providing outpatient counseling to families and specialized populations. Outside off interviewing clients and utilizing intervention strategies, I wrote a guest blog post and developed educational materials for a low FODMAP diet.
Gleaners Community Food Bank of Michigan, Detroit, MI
Gleaners is a member of Feeding America serving the area of Southeast Michigan. I worked alongside the Director of Wellness and Nutrition Education to review data from the Feeding America Intervention for Health- Diabetes (one of three U.S. food banks to offer members diabetes appropriate food, education, blood sugar monitoring and referrals during a pilot study). I updated nutrition analysis from yearly food program purchases for funding reports, and I assisted in executing nutrition education programing such as Kids Helping Kids, Cooking Matters, and Neighborhood Mobile Grocery.
Brighter Bites, Dallas ISD
Brighter Bites is a co-op that delivers fresh produce and nutrition education to school-aged children and their families. I helped coordinate parent and teacher volunteers during food delivery and the bagging process. I provided nutrition education to teachers during bag drop-off to ensure weekly education and show-and-tell was given in the classroom. I also delivered nutrition education to kids during produce pick-up through interactive activities.
Grapevine Senior Activities Center, Grapevine, TX
The Active Adults 55 & Better program provides daily lunch and wellness activities. I assisted Metroport Meals on Wheels in preparing and serving lunch; instructed chair exercise classes; and gave a lunch and learn on sodium intake and reading food labels.
Taste Buds Kitchen, Southlake, TX
Taste Buds Kitchen offers culinary events from private and group classes to special occasion parties for all ages. As a culinary instructor, I hosted a variety of events while providing basic to advanced cooking skills and nutrition education. Additionally, I showcased the benefits of cooking at all ages at the Summer Camp Open House and the Brain Balance Health Fair.
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