DIETETIC EXPERIENCE:
Areas of nutrition studied:
COMMUNITY/CLINICAL/FOOD SERVICE/SPORTS/RESEARCH
*See examples of my work below
Volunteer Experience:
Cache Valley Food Bank-Sorted food, set up displays, assisted in distribution, and accompanied drivers on routes to pick up donated items from retail stores and warehouses.
Meals on Wheels- assisted in preparing meals and distributing them throughout the community to those who are unable to prepare meals on their own.
Spice On Ice-Set up, assisted 2 chefs, then served at this community award winning event to showcase local cuisines and businesses.
Schrieber Employee Health Fair-Ran a booth at this wellness fair regarding the importance of whole grains as well as where and how to find them on a label.
Logan Hospital Employee Health Fair-prepared a display on sugar, common hidden sources and harmful effects on the body to present to people in the wellness profession.
Internship Experience:
Logan Regional Hospital: Assessed and counseled patients, wrote enteral and parenteral feeding orders, attended coordinated care meetings, and performed staff relief. Spent 3 weeks in the NICU assessing patients and educating mothers.
Primary Children's Medical Center: Evaluated and counseled young patients and their parents, wrote enteral feeding orders, performed staff relief, wrote and presented a case study, attended nutrition support meetings.
Sunshine Terrace: Assessed and counseled patients, recommended changes to feeding orders, helped with some meal prep, wrote case studies and monitored patient progress.
Lakeside Dialysis: Assessed patients, discussed nutrition guidelines and strategies for renal patients, wrote a case study.
Research Experience:
Female Athlete Triad USU Women's Track Team-Conducted body composition analysis (POD POD, BIA, and Skinfold Caliper) and taught weekly nutrition classes to the USU women's track team to reduce prevalence of the female athlete triad.
USU Polyphenol Study-Collected anthropometric data of participants, edited menus, managed a team of food service workers, open and closed facility, attended a press conference about the study and was featured on NPR.
Past Eating Practices and Relation to Current Practices Study-Developed a reserach survey, measured skin carotenoids using Raman spectroscopy, wrote the IRB for a class wide research study we developed.
Developing a new Meal Analysis Program-submitted meals, ran nutrient analysis on own meals as well as other participant meals to determine calorie counts in order to create a new diet analysis software using video data.
Other Experience:
Food Day- I was asked to lead a group of peers in creating the annual Food Day celebration held at USU. The event included hosting Sharon Palmer the "Plant Powered RD" as well as distributing samples of plant based foods to the entire student body, preparing various education booths, advertizing, decoration and other logistics.
Community Education Class- I created a cirriculum for building a better breakfast and presented a cooking class to a group of health conscious adults seeking more information on eating better. *see handout
Logan High School Athletes- I created a presentation to athletes and coaches of a local high school to focus on getting adequate nutrition to optimize athletic performance. *see powerpoint
Natural Grocers Food Demo- planned, prepared and executed a food demonstration at a local grocery store promoting the use of vegetables as healthy, colorful side-dishes. *see handout
Athlete Consulting- Reviewed diet recalls, ran nutrient analyses, and used evidence based guidelines to consult athletes on dietary goals while managing individual dietary concerns.
Healthy Kid's Week- I was placed in charge of one day in a weeklong activity at a local elementary school. I planned classroom activities and lessons for grades K-5 as well as an after school activity to promote the theme of the day "Choosing Better Fuel".
