Juliette Soelberg

  • Chicago IL
Juliette Soelberg


2013 - 2015

Master of Science

Rush University Medical Center

Clinical Nutrition

2008 - 2013

Bachelor of Science

Brigham Young University


Work experience

Work experience
Aug 2013 - Present

Dietetic Intern

Rush University Medical Center

Clinical Nutrition (600 hours inpatient, 200 hours outpatient)

  • Applied the Nutrition Care Process with diabetic, cardiovascular, gastrointestinal, renal, pediatric, general medicine, oncology, and critical care patients.
  • Counseled patients in outpatient NICU followup clinic, Bariatric clinic, and bone marrow transplant clinic.  
  • Served as acting dietitian responsible for the care of patients on a general medicine floor and half of the medical intensive care unit for one month. Responsibilities included supervising one diet technician, navigating patient medical charts using EPIC medical record system; participating in daily medical team patient rounds, and writing enteral and parenteral nutrition orders

Food Service Management (200 hours)

  • Obtained experience in hospital and cafeteria food service management with a focus on hospitality, production, and patient meal services


  • Determining the Reliability and Validity of the Newest Vital Sign in the Inpatient Setting, Masters Thesis
  • Conducted a quality control trial in order to create an Infant Feeding Protocol for the Pediatric Intensive Care Unit at Rush University Medical Center
Oct 2013 - Present

Diet Clerk

Rush University Medical Center
  • Utilized CBORD Foodserive Suite to input daily patient meal selections
  • Guaranteed patient’s menu selections were compliant to dietary restrictions
  • Addressed questions, concerns, and new meal selections for patients 
Mar 2012 - Sep 2012

Food Service Manager

Seven Peaks Waterpark
  • Analyze inventory costs, labor costs, and revenue
  • Organize weekly catering events ranging from 40- 5000 participants
  • Evaluate staff needs and procedures
Sep 2010 - May 2013

Food Service Supervisor 

Missionary Training Center, BYU Dining Services
  • Create and update weekly menus with accurate allergen information for residents
  • Educate and audit chefs and residents on cross-contamination
  • Manage gluten-free, low carb, and other special diet inventory
  • Train and audit employee productivity
  • Control Food waste


Food Service Management


Professional Presentations





CBORD Foodservice Suite

Utilized CBORD regularly for patient care. Additional proficiency acquired through employment at Rush University Medical Center Diet Office.

EPIC Medical Record System

Proficient in EPIC medical records system