Master of Science, Clinical Nutrition
Rush University Medical Center, College of Health Sciences
- Thesis: “Validity of the Mediterranean Diet Intervention for Neurodegenerative Delay (MIND) Tool”
Saint John, IN
PDF Version of Resume Available Here
Able to speak comfortably in a variety of settings. Examples of presentations given are provided below.
Proficient in navigating EPIC medical records and completing documentation through electronic chart interfaces
Able to complete menu entry, recipe development, and patient snack and preference ordering activities using CBORD software
Able to incorporate collaborative conversation and motivational strategies into the nutrition care process to strengthen patients' movements toward their goals
Able to complete various statistical analyses using IBM SPSS Statistics Software.
Working knowledge of documentation and data entry activities and processes using ANDHII
This is the power point for my thesis proposal, originally presented in April 2014, entitled "Validity of the Mediterranean Diet Intervention for Neurodegenerative Delay (MIND) Tool."
This power point was presented to the faculty and students of the Department of Clinical Nutrition and Rush University Medical School in February 2015. During the seminar presentation, I discussed the current state of nutrition education in U.S. medical schools.
In December 2015, I presented this power point in a poster session to the faculty and students of the Department of Clinical Nutrition at Rush University Medical Center. This study examined the association between the Life’s Simple 7 guidelines and CRP levels in the US population using NHANES 2009-2010 data.
In March 2015, I will be presenting my thesis data on 48 subjects who responded to both a validated, 150-item food frequency questionnaire (Vioscreen) and a brief, 16-item Mediterranean diet screener at the Experimental Biology Annual Meeting in Boston, MA. The format of the presentation is a poster session in the Aging and Chronic Disease Research Interest Section. Attached is the abstract submitted to the American Society for Nutrition prior to approval.
The dietetic internship at Rush University Medical Center requires the completion of 230 community hours. One activity in which these hours were accrued involved the development of a 5-course cooking demonstration with a central theme. With the help of 2 other interns, I developed the menu, handouts, and invitations to the event. The 1920's, Great Gatsby-themed meal was prepared and presented in March 2015.
During the spring of 2014, my fellow interns and I traveled to Springfield, IL to participate in Lobby Day with the Illinois Academy of Nutrition and Dietetics. This event involved discussing important issues with legislators and advocating for the Academy.
This power point was presented in December 2013 to dietetic interns and clinicians to help them become more aware of the cultural influences that impact diet and health. I worked with four other students to create this hour-long presentation on the Polish community in Chicago.
These handouts were provided during a lecture on diet and the prevention of memory loss at a Chicago-area senior center in June 2014. Specific food items (walnuts, berries), the Mediterranean diet, omega-3 fatty acids, and antioxidants were discussed, in addition to easy recipes to increase intake of these foods and nutrients.
This document outlines a lecture and cooking demonstration provided to students attending Simpson High School in March 2015. The presentation covered diabetes and carbohydrate counting basics and was provided to 5 class periods of students during their typical health course.
In February 2015, a fellow intern and I provided a brief lecture on plant stanol esters and Benecol Spread to the students and faculty of the Department of Clinical Nutrition at Rush University Medical Center in an effort to provide information on a food item that patients may be inquiring about currently and in the future.
In addition to completing 20 hours of renal rotations covering hemodialysis nutrition and peritoneal dialysis nutrition, one of my fellow interns and I created a bulletin board for the patients at a Chicago-area dialysis center covering bone health and Halloween candy options for those following a renal diet.
The Rush University Medical Center dietetic internship requires interns to complete approximately 200 hours in outpatient clinics. During my rotation in the pediatric outpatient clinic, I developed a fall newsletter with the help of two other interns. The newsletter focused on MyPlate, tips for eating at the table, and fall-related recipes for the family.
Interns complete over 760 hours in specialty, inpatient clinical rotations. During weekly nutrition rounds, interns are responsible for presenting complex and interesting patients in front of clinicians and students. The attached document is an example of an oncology patient I encountered. It documents one of my early experiences in patient care and the nutrition care process.
The dietetic internship at Rush University Medical Center requires the completion of 200 hours devoted to food service management. Of that time, 100 hours are allocated to patient meal services and 100 are allocated to retail food services. During this rotation, I was responsible for creating a salad using a specified ingredient (brown rice), marketing it, preparing and selling the salad, and tracking sales of the product in the hospital's cafeteria.
During the food service rotation, 5 other interns and I were responsible for creating cards for the Patient Food Service Assistants (PFSAs) to use as a reference when patients asked questions about particular meal items and food service processes. We covered all entree items served on the menu, in addition to frequently asked questions. A sample of the "frequently asked questions" cards is provided.
During the food service rotation, 5 other interns and I were responsible for creating cards for the Patient Food Service Assistants (PFSAs) to use as a reference when patients asked questions about particular meal items and food service processes. We covered all entree items served on the menu, in addition to frequently asked questions. A sample of the menu item cards is provided.