Appointment as a Registered Dietitian/Spokesperson in which to blend broad-based training and expertise within areas of nutritional management and dietetics, food service administration and the culinary arts. Primary qualifications include outstanding interpersonal communications and organizational skills; the ability to motivate high risk clients into adapting enhanced long-term nutritional practices; a high level of resourcefulness and networking ability with proven skill in level establishing productive links throughout the community; a record of distinguished by performance excellence in all projects undertaken.
|Completion Date||Issuing Institution||Qualification||Course of Study|
|05/1993||Rochester||Bachelors Degree||Dietetics and Nutrition Management|
|N.T.I.D. Rochester Institute of Technology
Awarded Harriet Thayer-Adams Scholarship for Hearing Impaired Student
|05/1986||Culinary Institute of America||Associates Degree||Culinary Arts|
|Associates Occupational Sciences- A.O.S. Hyde Park, NY|
|05/1984||Monroe Community College||Associates Degree||Food Service Administration|
|Associates Applied Sciences- A.A.S. Rochester, NY|
|Certification Title||Issuing Organization||Completion Date|
|Dietitian/Nutritionist||State of Florida||05/2011|
|05/2006 – Current||DSI- Diversified Specialty Institutes||
University Park, FL
|Â· Provide ADA/Renal Diet instructions for 20-50 outpatient Hemodialysis patients.
Â· Implement monthly CQI Albumin status reports for multidisciplinary care plan meetings.
Â· Provide annual and initial assessments and monthly progress notes.
Â· Initiate one on one individualized consultation re: diet, fluid restrictions, food and drug interactions, monthly lab reports and weight changes.
Â· Consult patient needs for nutritional supplementation as needed.
|01/1999 – 11/2009||Fresenius Medical Care- NA||
|Â· Provide ADA/Renal Diet instructions for 100-200 Hemodialysis and Peritoneal Dialysis patients. Same responsibilities as stated above.|
|02/1997 – 12/1998||Fawcett Memorial Hospital||
Port Charlotte, FL
|Â· Part-time Clinical position-providing individual initial assessments and follow up progress notes with acute patients. Instructed diet plans at discharge.
Â· Monitor and follow up food preference with acute patients. Monitor rehab patients meal intakes and follow up food preferences.
Â· Assigned as a Wellness Program Instructor- duties as follows:
Â· Provide employee wellness instruction per interests including CHOL, D.M., Fats, Obesity, Nutrition Labels and Nutritious meal planning based upon the recommendations of Healthy People 2000, a national health promotion and disease prevention initiative mandated by former U.S. Surgeon General, Everett Koop, M.D.
|09/1996 – 11/1997||G. Pierce Wood Memorial Hospital||
|Â· Assigned as High Risk Registered Dietitan provided counsel and nutrition education to residents diagnosed with broad range of personality disorders, ranging from schizophrenia to dementia . Primary focus with the geriatric ward.
Â· Implemented all necessary annual, initial assessments including monthly progress notes.
Â· Participated in weekly multidisciplinary care plans and follow up with discharge diet plans.
Â· Monitor assigned residents with food preferences and meal p.o. intake in dining room.
Â· Participated by Dr.’s request to provide inservice on Geriatric Nutrition to staff.
Experience in planning and coordinating food service and nutritional programs to assist in the promotion of health and control of disease. Experience in high risk community nutrition positions, such as Nutrition Assistant with Foodlink, formerly Genesee Valley Foodbank and as a WIC High Risk Nutritionist with Anthony L. Jordan Health Center including clinical positions, such as Chief Clinical Dietitian at Episcopal Church Home and as Clinical Dietitan at Monroe Community Hospital all in Rochester, NY. Acquired college credits for vocational technical education for teacher’s certification from SUNY Oswego with honors and remain Eligible status. Held several positions in the food industry, particularly in highly rated restaurants such as Oak Hill Country Club and Strathallan. Possess extensive computer knowledge and ability to learn new computer programs/software in progressive pace.
Â· Member, American Dietetic Association
Â· Member, National Kidney Foundation
Â· Member, Florida Dietetic Association
Â· Member, Florida Renal Practice Group
Â· Former Member, Manasota Dietetic Association, held Secretary position 2 years and pending returning membership
Â· Former Member, Genesee Valley Dietetic Association
Â· Former Member, International Food Service Executive Association
Â· Former Member, American Culinary Federation
Â· Recipe Selected for Pittsford Club of Women’s Hearts and Flour Cookbook
Â· Regional Finalist, Manhattan Model Search
References Available on Request