Manage a caseload of clients seeking to lose weight, eat better, get more active, and prevent/manage chronic conditions.Conduct nutrition assessments and provide medical nutrition therapy via through motivational interviewing strategies based on clients’ needs.Communicate with clients through video calls, telephone, and electronic messaging; schedule regular touchpoints, and reach out proactively to encourage continued progress towards health goals.Educate clients on chronic illnesses; track progress and provide ongoing feedback, advice, and encouragement; problem-solve with clients.Partner with Vida’s technology and content teams to identify and prioritize new features, research, and develop new educational modules for our members.

Perform nutrition assessment to screen and assess participants’ nutritional status, and provide nutrition education for participants requiring interventions, including medical nutrition therapy.Use pertinent data to plan and implement appropriate nutrition interventions and communicate the information to the Interdisciplinary Team to ensure the nutritional needs of the participants are met.Coordinate meal service; monitor/coordinate kitchen facilities to ensure standards are met.Coordinate with contracted community meal services to ensure meals meet the needs of the participants.Provide nutrition education to other healthcare members and caregivers as needed.

Perform nutrition assessment to screen and assess patient nutritional status.Use pertinent data to plan and implement appropriate nutrition interventions with patients and communicate to the Interdisciplinary Team. Conduct medical nutrition therapy as needed.Provide education to VNA patients and caregivers, including TPN and tube feeding.Engage and promote VNA services and referrals with community facilities, such as independent living facilities, assisted living facilities, skilled nursing facilities by building relationships and providing nutrition education via group presentation.Participate as a leader on the company’s Wellness Committee to promote employee health and provide incentives.

Perform nutrition assessment to screen and assess athlete nutritional status of assigned teams, which included Men and Women’s Track, Men and Women’s Cross Country, Men’s Gymnastics, and Men’s Golf.Use pertinent data to plan and implement appropriate nutrition interventions with assigned teams and communicate to the Sports Medicine Team. This included conducting and assessing body composition and biochemical data.Provide individual and team group education, and support all nutrition needs of assigned teams, such as cooking classes, grocery store tours, managing fueling stations, attending team meals, and meal planning.Conduct individual nutrition counseling sessions via use of motivational interviewing strategies.Assist in menu development and management of the Training Table foodservice operations to ensure standards are met.

I was responsible for the cardiac and pulmonary rehab clinic. Duties included designing and implementing nutrition education for patients, teaching nutrition-related classes, conducting grocery store tours, and conducting consultations on a one-to-one basis. I also assisted our full-time inpatient dietitians when needed (when they were on PTO, sick, etc.).

Perform nutrition assessment to screen and assess patient nutritional status.Use pertinent data to plan and implement appropriate nutrition interventions with patients and communicate to the Interdisciplinary Team. Conduct medical nutrition therapy as needed.Provide education to patients and caregivers, including regarding TPN and tube feeding.

Former Graduate Teaching Assistant for Dr. Timothy Carr, Dr. Candace Kohnke, and the Nutrition Department in the College of Education and Human Sciences.Taught the laboratory portion of Nutrition 344 (Food and Nutrition for Healthy Living) and assistant taught in Nutrition 150 (Foundations in Nutrition and Health Promotion) Nutrition 401 (Health Behavior) and Nutrition 453 (Nutrition and Fitness Communication Strategies). Duties included grading assignments and exams, supervising lab practices and guiding students in the right direction upon need, proctoring exams, matching up students with clients for an 8-week counseling/motivational interviewing learning opportunity for real-world application, and assisting nutrition department professors upon need.

From June 2015-June 2016, I was the "acting Dietitian" for Nebraska Women's Gymnastics. Duties included meeting with athletes one-on-one, developing individualized meal plans, educating athletes, team talks, attending workout sessions, and collaborating with strength and athletic medicine staffs, etc. to ensure that the goals of the athletes are being met.Former Sports Nutrition Intern for Nebraska Football for the 2014-2015 season. Collaborated with Director and Associate Director of Sports Nutrition, coaches, strength and conditioning staff, athletic medicine and training staff, equipment staff, and support staff to ensure our athletes are the receiving the best nutritional services and advice to perform at their maximum potential.Former Sports Nutrition Intern for Nebraska Men's Basketball during the 2013-2014 season. Collaborated with the Director of Sports Nutrition, coaches, strength and conditioning staff, and support staff to provide nutritional services to our student-athletes, ensuring optimum performance by keeping their bodies fueled and hydrated, and ensuring proper nutrient timing, consistency, and quality. This stint also involved conducting urine specific gravity (USG) testing.Also worked specifically with Volleyball, Women's Basketball, Women's Soccer, and Swimming and Diving in minor roles.Formerly served as Manager of one of the two nutrition fueling stations from August 2013-May 2014. Ensured that the station was properly maintained in terms of product flow and volume, food safety, functionality, cleanliness and organization. Coordinated with student volunteers to ensure all of these were being met to a high standard.

Two times per week I volunteered through the Lincoln Public School system's "Cooking With Kids" program. It involved working with elementary-aged students in an after-school setting. The main duties included teaching the students how to cook, how to read recipes, properly measure ingredients, use a knife, and use different types of preparation techniques. They also learned about the health benefits of a nutritious diet through the ingredients being used.

Received hands-on experience in a foodservice operation particularly in proper storage of food, food preparation, sanitation, and safety.Interaction with customers, cutting deli meats and cheeses for customers, making deli trays for catering, and maintaining a cleanly work environment to prevent cross-contamination or other possible foodborne illness.