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Resume

Skills

Professional ​

info​​
 

I am a strong believer that health is a total body concept and that diet and exercise go hand in hand. After working in the kitchen of a wellness resort, my eyes were opened to the culinary world.

 

I plan to pursue the RD credential and use my knowledge of food and exercise to help others achieve their health and fitness goals! 

I have a special interest in global cuisine and hope to expand my knowledge in this area and use it in my future career.

  • Culturally competent due to an extensive past of traveling.
  • Works well with a team
  • Excellent culinary skills from working in a professional kitchen
  • Good customer service skills

Languages

Skills/

Qualifications

 

​Familiar with reading and writing spanish.

  • Registered Dietitian (RD) through the Commission on Dietetic Registration upon Post BS Internship completion.

  • Registered Dietetic Technician (DTR) through the Commission on Dietetic Registration

  • Current member of the Academy of Nutrition and Dietetics and the Food and Culinary Professionals practice group.

  • Familiar with the research process (grant writing and approval).

  • Extensive experience completing various clerical tasks.

  • Competent using Microsoft Word, PowerPoint, Excel (statistical analyses), and nutritional analyses programs.

  • Superb client assessment and counseling skills.

  • Confident in conducting thorough research and making presentations.

  • Great time management and multitasking skills.

  • Culturally competent due to a lifetime of global travels

  • Completed CERT (Community Emergency Response Team) training.

Work​

experience​
 


Post BS Dietetic Internship Rotations (unpaid) November, 2014 – May, 2015

Duke Diet and Fintess Center                                                                                                                    Durham, NC

  • Screened incoming clients for Diabetes and other special dietary needs.
  • Counseled residential clients about current nutritional status and helps set individualized goals.
  • Taught special and core client nutrition lessons of topics such as “Nutrition and the Aging Brain” and “Calories and Portions.”
  • Conducted an in-service about gut bacterial and their relationship to weight management and insulin resistance.
  • Attended weekly interdisciplinary DFC staff meetings.
  • Attended Duke Food Worker’s Group meetings.
  • Reviewed clients’ selected menu choices and adds up caloric content of items.
  • Prepared and served client meals.
  • Created special healthy holiday meals for clients on program during Thanksgiving, Hanukkah, and Christmas.
  • Aided in creating promotional marketing materials.
  • Wrote a blog entry for the DFC website about health Thanksgiving and Christmas recipes.
  • Evaluated and updated educational materials from the DFC core classes.
  • Attended an outpatient support group for the OptiFast program.
  • Conducted a client survey of food satisfaction.
  • Created a resource sheet for clients diagnosed with diabetes, heart disease, kidney disease, and hypertension.

 

2010 - present

2010 - present

North Carolina State University                                                                                         Raleigh, NC

  • Participates in administrative audits.
  • Conducted a mini research project, evaluating time to make plates and temperature of hot items.
  • Participated in ordering weekly supplies.
  • Participated in record keeping for the maintenance of inventory control.
  • Checked food deliveries and observed storage procedures.
  • Helped in creating an ongoing promotional menu item called “Dietitian’s Dish” for the students who eat in the dining halls.
  • Completed a yield study for one of the retail restaurant’s cooking unit.
  • Reviewed budget with financial director and estimated the current month’s profit/loss.
  • Updated job descriptions.
  • Reviewed scheduling template.
  • Participated in interviewing process.
  • Conducted several allergy in-services to the food service employees.
  • Monitored a sub-unit in the cafeteria for efficiency (took into account floor plan and staff and prepared a time study and recommendations for improvement).
  • Developed a one day menu containing meals <700 calories and <10% calories from saturated fat to help NCSU reach the criteria for the Partnership for a Healthier America campaign.
  • Analyzed a one week menu using the guidelines for USDA MyPlate, color, texture, consistency, shape/form, preparation, temperature and garnishes.
  • Conducted a sensory evaluation of food items with a taste panel.
  • Conducted a sanitation inspection of one of the dining hall kitchens.
  • Currently coordinating with NCSU’s director of agriculture to implement the first ever herb garden outside of the primary dining hall.
  • Supervised and delegated tasks to a team of NCSU nutrition undergraduate “Dining Diplomats.”

 


Administrative/Lab Assistant                         June, 2014 – Current

UNC School of Medicine, Gene Therapy Center - Vector Core                                    Chapel Hill, NC

  • Aids in adeno-associated virus (AAV) cell harvest.

  • Organizes previous cell count data in excel and makes relavant graphs and charts.

  • Pipets proteinase-K into test tubes for experiment preparation.

  • Organizes in-stock tubes containing AAV

  • Assists Quality Control lab technician with given tasks.

  • Prepares dot blot materials for Quality Control lab.

  • Consolidated a list of all lab manufacturers and products purchased.

  • Completed Bio Lb Safety modules.

  • Re-formats SOPs, RMSs, and FMRs to make easier to read.

  • Created new RMSs from original COAs.

  • Transfers paper documents (SOPs, RMSs, FMRs and Archived binders) to electronic form.

  • Became familiar with and competent using the online chart/document database program called “Ensur.”

  • Documents lab inventory.

  • Completes any task given by the lab supervisors.

*SOP=Standard Operating Procedures, RMS=Raw Material Specifications, FMR=Formulation Master Records

  COA=Certificate of Analysis*


Facility Representative                             May, 2014 – August, 2014

Millennium Sports Club                                                                                                     Durham, NC

 

  • Managed the front desk.

  • Completed tasks given by the owner.

  • Trained new staff.

  • Toured prospective members a tour of the facility.

  • Educated members on how to properly use equipment and on what muscles are worked.

  • Processed memberships.

  • Documented daily profit.

  • Responsible for opening and/or closing the facility.


Nutrition Research Intern (unpaid)  December, 2013 – June, 2014

Duke University Medical Center, Duke Center for Aging                                                  Durham, NC

  • Created educational materials.

  • Aided the dietitians and doctors during participant testing and interventions.

  • Prepared and led educational sessions.

  • Helped educate participants on the exchange system.

  • Aided in study participant recruitment.

  • Performed long and short functional battery tests on participants

  • Attended and participated in bi-weekly meetings.

  • Organized and analyzed nutritional data collected from the study participants.

  • Assisted the dietitians and doctors with additional administrative tasks.


Undergraduate Internships (unpaid)  May, 2013 – August, 2013

Broughton Psychiatric Hospital                                                                               Morganton, NC

  • Assessed patients’ diets and current nutritional statuses and disease states.

  • Wrote assessments and Subjective Objective Assessment Plan (SOAP) notes.

  • Provided nutrition education to patients and employees.

  • Conducted tray line audits to ensure quality of meals and texture requirements for special ordered diets.

  • Reviewed tube feeding orders by calculating the feeding’s caloric amount and comparing it to the estimated caloric requirement of the patient.

WakeMed Hospital                                                                                                          Raleigh, NC

  • Conducted sanitation inspections of the kitchen.

  • Provided allergy, cross contamination, and fire safety information to employees.

  • Timed current tray assembly and delivery system and collected data.

  • Implemented a new tray assembly and delivery system to get meals to patients more efficiently.

  • Analyzed the dining services' charity donation budget.

  • Conducted tray line audits to ensure quality control with specified patient diet orders.

  • Became familiar with receiving and storing of shipments and with emergency procedures. 

The Cedars of Chapel Hill                                                                                         Chapel Hill, NC

  • Assessed geriatric residents’ nutrition statuses by gathering relevant information from his/her medical records.

  • Aided wait staff with delivering meals to residents.

  • Assisted in meal production.

  • Wrote a new weekly menu to add to the fall cycle.

  • Delivered a "Lunch and Learn" presentation to employees about healthy lunches at work.

Kitchen Intern                              July, 2012 - December, 2012

Rowland's at Westglow Resort and Spa, Relais & Châteaux                          Blowing Rock, NC

  • Assisted Executive chef in any area needed (plating of menu items, preparing amuse-bouches, baking desserts, preparing sauces and vinaigrettes).

  • Represented kitchen at various community events.

  • Aided with inventory management.

  • Assisted with food preparation, production, and plating in the spa kitchen.

Dietitian Assistant                              June, 2011 - August, 2011
UNC Health Care                                                                                          Chapel Hill, NC​

  • Worked along side of a sports nutritionist in a clinical/community setting.

  • Rearranged and organized product storage room.

  • Helped the dietitian conduct Bod Pod testing and spreadsheet development.

  • Made PowerPoints containing quick nutrition tips for the UNC athletes to look at.

Team Leader                                             June, 2011 - August, 2011

Gatorade                                                                                                       Chapel Hill, NC

  • Educated campers on the importance of proper hydration.

  • Developed superb leadership skills, multitasking abilities, and customer service skills.

Customer Service Staff                   April, 2007 - December, 2009

Triangle Sportsplex                                                                                 Hillsborough, NC

  • Managed the front desk

  • Completed tasks given by the general manager and other facility supervisors

  • Trained new staff

  • Gave prospective customers a tour of the facility

  • Processed memberships

  • Documented daily profit

Education

University of North Carolina at Greensboro       August, 2015
​

Post BS Dietetic Internship                                                                        Greensboro, NC

Bachelor of Sciences in Nutrition & Foods                                    Boone, NC

Concentration: Dietetics  

  • Degree required extensive research, presentations, and MNT case studies as well as food service management coursework.

Minor in Exercise Science

Dean’s List consecutively from December 2010 – December 2012

Chancellor’s List in May, 2013

Graduated Cum Laude 

 

Clubs:

 

  • Appalachian Student Dietetic Association (ASDA)

  • Slow Foods

 

Appalachian State University                               August, 2013
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