- San Luis Obispo US-CA
- [email protected]
On the job responsibilities include: sales, interacting with local suppliers, responding to customer inquiries, creating and receiving purchase orders, entering in products, inventory, computer processes, leading olive oil tastings, employee interviews, training, and maintaining the aesthetic appeal of the available product line (40 hours/week).
Responsible for creating meal builders, assessing activity factors, conducting weekly hydration tests, assessing body composition, resting metabolic rate and diet tracking, assisting in athlete specific meal planning and preparation within the culinary department, reviewing current literature and performing reviews, and helping with in house scientific studies.
Instructing/coaching younger children aged 4-14 years and assisted in training new instructors. Responsibilities included: organizing curriculum for skill development/advancement, designing group camp activities, and customer service. Also aided in building self-confidence and self-esteem, assisting in setting personal goals, improving coordination and flexibility, coaching on fundamentals of movements and increasing individual strength and power (15-20 hours/week).
Bachelor of Science in Nutrition with completion of an American Dietetic Approved curriculum. Participated in many Community-Based Service Learning Programs for completion of required coursework. Completion of 190 units with an overall of GPA: 3.2
Relevant Coursework: Advanced Nutrient Metabolism I & II, Clinical Nutrition I & II, Maternal/Child Nutrition, Nutrition Education & Communication, Community Nutrition, Nutrition Counseling, Nutrition in Aging, Institutional Food Service and Food Systems Management, Microbiology, Food Microbiology, Organic Chemistry, Biochemistry, and 2 quarters of Anatomy & Physiology
Physical and Nutritional Assessment
Participated in the FLASH Study, performing physical assessments of the college-age participants (n~2000 people)
Diet assessment, training and Medical Nutrition Therapy on 20 case studies
Community-Based Learning (CBL) Programs - Cal Poly
The Food Bank Coalition of San Luis Obispo County·
12 volunteer hours performed at a food drive in San Luis Obispo and distribution of proceeds to local low-income individuals.
Morro Bay Parks and Recreation·
Designed and implemented an educational presentation on Sports Nutrition to youth basketball players. Created a nutrition-based lesson plan with evaluation plan, and a brochure on proper nutrition for the youth athlete.
Cal Poly Corporation-Food Service·
12 volunteer hours at University food-service operations assisting with preparation and distribution of food products to the Cal Poly students and faculty.
The Garden House, Morro Bay, CA·
12 volunteer hours at the assisted living facility specializing in care for those with Alzheimer's and Dementia. Helped feed, prepare and serve meals, conducted plate waste analyses.