My initial goals are simply to settle into a job I enjoy, a job that challenges me to increase my knowledge and abilities, and a job where I feel I am making a difference and providing the clients or patients with the services they expect and deserve. To put this more simply, I am to find a position in Dietetics that I enjoy and that suits my personal characteristics and skills.
Within the next two to five years, I plan to begin the journey of developing myself not only into a reliable and knowledgeable professional with experience but into a beneficial member of a team in health services. I hope to be viewed as a beneficial resource for the organization I am hired by and improve the effectiveness of the services provided to the public.
A third goal within the coming years is to begin an expansion of my professional experience by becoming involved in the local community and increasing my familiarity with the surrounding nutritional and health services available to the community. This should in addition increase by collaboration and networking with other professionals in the Dietetics field and community.
Between 2006-2010 Volunteer/Community Service
Between 2010-2013 Volunteer/Community Service
Foodservice Management Rotation
Offsite class visits to NIU nursing SIM lab, Tri-Cities Dialysis Center, Kishwaukee Diabetes Center, Swedish American Hospital Pediactric Unit, and Rockford Memorial Hospital Pediactric Unit
Two care plans on inpatients.
Shadowing of three dietitians. At least 6 weeks of staff releif.
Nothern Illinois University 2011
Northern Illinois University 2012
Northern Illinois Unversity 2013
Volunteered to prepared handouts and present nutritional informations on a variety of topics for an elderly population. Presented 2 times per month and presentations were informal 15-30 minutes presentations with time left to answer questions.
Foodservice management, supervision of student and civil service employees, problem solving, actuals paperwork.
3 week community rotation site and 5 week professional practice site. Worked with CDE RDs and RNs in their work with counseling patients. Performed initial GDM and DM cuonseling sessions and participated in follow ups with patients. Attended and presented in inpatient hospital rounds. Helped with National Diabetes Day event. Performed "positives of diabetes" support group session. Performed numerous projects with RD.
3 week community rotation site. Took duties of diet tech by performing MDS sheets, quarterly reviews, and annual assessments on long-term care patients. Performed initial assessments with RD on rehabilitation floor.
2 week community rotation site. Worked with oncology outpatient dietitian. Mainly saw radiation treated patients. Learned a little of radiation treatment equipments and side effects of treatment. Counseling patients on initial assessment. Patients I counseling had lung cancer, breast cancer, GI cancer, or prostate cancer.
Community Rotatoin site. Shadowed RD at center. Attended and taught weight loss classes. Shadowed in RD counseling sessions. Shadowed lap band MD during band adjustments. Learned of coding and billing procedures. Increased knowledge of HMR program and gastric banding.
Clincal rotation including offsite class visits to NIU nursing SIM lab, Tri-Cities Dialysis Center, Kishwaukee Diabetes Center, Swedish American Hospital Pediactric Unit, and Rockford Memorial Hospital Pediactric Unit. Two care plans on inpatients. Shadowing of three dietitians. At least 6 weeks of staff releif.
Teaching students one on one in foodservices catering kitchen, paperwork for catering events, kitchen supervision and labor.
Easter Seals provides two feeding groups every Tuesday for children that have a general fear of food and
eat a limited variety of foods. I work under an occupational therapist and a speech therapist helping to prepare
foods for each group, observe children and parents in the group, and clean up. Also, occasional other tasks
include providing nutrition handouts for the parents and plotting children on growth charts.
Preparing and cooking meals for a range of 15 to 240 guests, setting up service lines, assisting customers,
supervising assistant cooks, training new employees, receiving food orders, and locking-up cafeteria.
Simple cooking, grilling, cleaning, and customer service
Dietetic Internship and Master of Science program that is accredited by the Accreditation Council for Education of Nutrition and Dietetics of the Academy of Nutrition and Dietetics.
Attended for one summer class which was transfered toward B.S. degree at Olivet Nazarene University
Attended for one semester course which was transferred toward B.S. degree at Olivet Nazarene University