Master of Science
Rush University Medical Center
Clinical Nutrition (600 hours inpatient, 200 hours outpatient)
Food Service Management (200 hours)
Tracked the course of an infant in the NICU. Worked with clinical dietitian in order to prescribe individualized TPN daily.
Tracked the course of a patient receiving enteral nutrition. Worked with clinical dietitian in order to prescribe daily enteral feeds.
Handout made during rotation at Block Center: Integrative Cancer Treatment in Skokie, IL. Handout emphasizes importance of nutrition in relation to weight loss and other symptoms of traditional cancer therapies such as chemotherapy and radiation. Material was retrieved from the National Cancer Institute and made to be easier to read for patients.
Handout made during rotation at Block Center: Integrative Cancer Treatment in Skokie, IL. This handout was used to educate dietitians on a supplement that are commonly seen being taken by new patients.
Handout made for inservice to Patient Food Service Assistants. This inservice was a part of a series that focused on common patient allergies.
During foodservice rotation, the hospital rolled out a new menu. I created this advertisement to be emailed to nursing staff and other hospital employees.
Developed menu cards on patient menu selections at Rush University Medical Center in order to be used by patient food service assistants (PFSA's). Menu cards were to be used by PFSAs as a reference in order to identify foods that met patient's preferences as well as foods that were compliant with patient's diet order.
Developed the Curry Primavera Salad to meet specific nutritional guidelines (i.e. less than 400 calories, less than 200mg sodium, and less than 5gm fat). Followed product through recipe development, production, and sales. Tracked customer feedback and sales.
This document is from a cooking Demonstration given to employees at Rush University Medical Center featuring healthy French recipes inspired by Julia Childs. Myself and another intern performed the cooking demo for Rush employees who sign up to come and enjoy the meal being prepared for the demonstration.
This handout on fruits and vegetables was created for a presentation at a senior center on the south side of Chicago.
This powerpoint was created for a cultural foods presentation on Native American Cuisine with a focus on the cuisine of Navajo and Apache tribes. Application of cultural preferences in diet and dietary patterns to counseling were discussed.
This presentation was created to highlight a new area of research in nutrition and healthcare. This presentation was on microRNA and gene expression. Potential application to dietetics practice and recommendations were discussed.
Evaluated a journal article for presentation to dietitians and interns. Article of interest is entitled "Seperate effects of Reduced Carbohydrate Intake and Weight Loss on Atherogenic Dyslipidemia."
Presentation describing IVNAA as a means of nutrition assessment.
Evaluated the association between the number of meals eaten outside of the home and total salt intake among US adults age 18+ years using data from NHANES 2007-2010.
Thesis Proposal given on September 19, 2014. Proposed thesis is entitled "Determining the Reliability and Validity of the Newest Vital Sign in the Inpatient Setting."
2011 - Present Academy of Nutrition and Dietetics
September 2014 - Present TEDxRushU, Rush Student Organization
April, August 2014 American Diabetes Association
August 2011 - April 2013 Student Dietetics Association, Brigham Young University Chapter
This video was done by campus broadcasting students to help advertise for national nutrition month events on campus. I helped plan and coordinate a booth in the busiest building on campus in order to promote nutrition and the Academy and Nutrition and Dietetics.
Utilized CBORD regularly for patient care. Additional proficiency acquired through employment at Rush University Medical Center Diet Office.
Proficient in EPIC medical records system