My name is Virginia Caitlin Mondelli and I am a current graduate student and dietetic intern at Rush University Medical Center in Chicago, IL. My expected graduation date is May 2015 and I plan to continue living in the Chicago area. My current areas of interest include nutrition policy and communications.
Objective: To secure a position as a nutrition-related public relations professional in the Chicago area upon graduation in May 2015.
Aug 2013 - May 2015
I am currently enrolled as a second-year dietetic intern at Rush University Medical Center. By graduation (May 2015), I will have completed over 1,200 clocked hours of Supervised Practice rotations. Rotations for this internship include ten weeks in food systems management, 31 weeks in outpatient and inpatient clinical rotations, five weeks in community rotations and three weeks in communication/marketing rotations.
During the food systems management rotation, I worked in a variety of foodservice operations, including patient meal-service, retail, bakery, and a private club with chefs, managers, and dietitians.
Clinical nutrition rotations have included the opportunity to apply medical nutrition therapy in the inpatient, outpatient, and community settings. Rotations include cardiology, oncology, renal, geriatrics, neurology, gastroenterology, pediatrics, intensive care, and nutrition support. I worked in the allergy, bone marrow transplant, and pediatric outpatient clinics, as well.
Please see the links at the bottom of this page that demonstrate my work while at Rush University Medical Center as evidence of my skills and knowledge.
Aug 2013 - May 2015
Master of Science in Clinical Nutrition
- Expected Graduation: May 2015
- Expected R.D.N., L.D.N.: May 2015 in Chicago, IL
Aug 2008 - Dec 2012
Bachelor of Science in Dietetics and Nutrition
- Sally McDonnell Barksdale Honors College
- GPA: 3.7, Cum Laude
2011 - Present
National Restaurant Association
May 2015 - Present
Registered Dietitian Nutritionist
Commission on Dietetic Registration
"Determine Entry-Level Registered Dietitian Nutritionist's Knowledge of, Barriers to and Participation in Advocacy"
- Abstract accepted for poster presentation at Experimental Biology 2015
I created this flyer for a group of women that participate in a program called "Facing Forward" on the west side of Chicago. The flyer features snack ideas that are all under 100 calories.
I created this handout for a program called "Facing Forward." The theme of my presentation was "Goal Setting" and I focused on how to make small changes when trying to lose weight and eat "healthy." This flyer was accompanied by the "Healthy Snacks Under 100 Calories" flyer.
During the renal rotation of the dietetic internship, my classmate and I implemented a creative incentive for patients to control their electrolytes. We promoted the game by creating a bulletin board which provided the rules of the game and scores for each patient.
This flyer was created for a program called "Head Start" and was provided for parents. The aim of this education was to incorporate "kid-approved, healthy" snacks into the children' diet.
This is an example of a "cooking demonstration" that I (and a classmate) completed for a program called "HeadStart." We made these snacks with schoolchildren of the program in an effort to increase their veggie intake throughout the day. This particular food item was made using English muffins as the base, homemade hummus as the sauce, and veggie cut-outs to create the faces!
This is an image taken during a Health Fair in the surrounding Chicago community. My classmate and I are featured here talking to the Board Alderman of the city about how many sugar cubes are in one bottle of regular coca cola. As you can see, we made it on the news!
For a Functional Foods Presentation in February 2015, I created a flyer about Kombucha Tea and provided a quick overview on the food product.
During the communications rotation, I was required to create an article for a newsletter on a "trendy" food item. I decided to spotlight chia seeds and created a brief flyer for the newsletter.
I co-created this handout for the oncology unit at Rush for a management project. The informational handout provides patients undergoing chemotherapy a guide on specific foods to choose from the Rush menu when experiencing certain symptoms. The menu guide was also utilized by the nursing staff to create welcome packets for the patients on the unit.
This handout was created for a group of elderly men and women at a senior center on the south side of Chicago. The focus of the education was Nutrition Supplements. I discussed different types of vitamins and supplements with the group of adults.
I collaborated with a group of classmates to research and present different cultures and food preferences. We reviewed Islam, Hindu, and Judaism food practices to an audience of 35 professors, dietitians, and classmates.
This is the flyer I provided to audience members during the cultural foods presentation. My classmates and I discussed Islam, Hindu, and Judaism food practices.
This is a picture of the "Black-Eyed Pea with Pumpkin Vinaigrette Salad" I created for the food service rotation. This salad went through multiple taste tests among Rush employees and customers of the retail food service. It was eventually sold in the Rush University Medical Center Cafeteria. This salad was promoted by the use of the flyer entitled "Salad Flyer."
I created this promotional flyer for the retail food service rotation in the cafeteria of Rush University Medical Center. My classmates and I had each created the salads that are promoted on this flyer, which were also sold in the cafeteria upon multiple taste tests and input from customers and staff.
This is a picture of my classmates and I providing Rush employees and customers a taste test of our salads we created during the food service rotation.
During my food service rotation in the patient meal service department, I led a presentation for the patient food service assistants and the dietetic technicians. The goal of my presentation was to review lactose intolerance and provide examples of foods that contain lactose. This education was important for the employees so that they could utilize this knowledge when guiding patients in menu selection. I created a promotional flyer to accompany my presentation.
The central kitchen at Rush changed their patient menus during my patient meal service rotation. These are menu cards that were created for the food service worker's use. They were notecards of each menu item that included the nutrient details of the item, as well as an image to accompany the information. These cards were well-received by the staff as they would help them to fully understand the new menu.
During the patient meal service rotation, a classmate and I had the opportunity to create gingerbread houses for display throughout the hospital. It was a worthwhile experience to build a gingerbread house from scratch!
This is the lemon tea cake made during the Great Gatsby-themed cooking demonstration I gave in March 2015. This specific dessert was chosen given its portrayal in the book.
These mushrooms were featured in the Great Gatsby-themed cooking demonstration that I (and two other classmates) conducted in March 2015. Given the 1920's theme for the demonstration, these mushrooms were the perfect "finger food" appetizer common during that era.
In March 2015, I completed a cooking demonstration given to 40 Rush employees. The theme of the cooking demonstration was "Great Gatsby." We incorporated menu items that would have been commonly eaten in the 1920's era. The menu featured spinach artichoke stuffed mushrooms to start, a kale Waldorf salad, balsamic glazed Brussels sprouts and carrots, salmon croquettes, and a lemon tea cake to top it off. Attendees of the cooking demo completed surveys of our performance and the food. The overall impression of the demonstration was well-received, with one comment being: "the best demo yet!"
This is a photo of me during the nutrition epidemiology poster presentation where I presented my research on sugar-sweetened beverage intake among adults.
I analyzed data from the National Health and Nutrition Examination Survey (NHANES) survey and presented the results I found during a poster presentation held at Rush University Medical Center. My topic focused on sugar-sweetened beverage intake among adults.
I proposed my thesis in September 2014 and used a PowerPoint presentation to facilitate my discussion. My thesis is entitled: Determine Entry-Level Registered Dietitian Nutritionist's Knowledge of, Barriers to and Participation in Advocacy.
This is an abstract I composed for the Experimental Biology Conference in 2015. The abstract has been accepted for a poster presentation at the conference.
I researched the effectiveness of taxing junk foods and sugar-sweetened beverages. This was an hour-long presentation in front of 35 professors, dietitians, and classmates. I utilized poll everywhere.com to take a poll of the audience on their opinion of the topic.