Experience

GateWay Community College

• United States
• Higher Education
• 300 - 400 Employee

• Adjunct Professor

  • Sep 2007 - Present

  - Diverse experience in teaching courses in culinary, dietetic, food science, and food management disciplines - Coauthor of Booster Tutorial on delivering flawless presentations for student review - Develop interactive curricula for the evolving dietetic technician and allied health fields - Serve as a mentor and preceptor to students in field internships to foster excellence in achievement - Instruct the course titled Culinary Nutrition, implementing interactive cooking assignments - Employ food storage, sanitation, and safety procedures in the classroom - Collaborate with other dietitians to help motivate students to take National DTR exam to improve the pass rate - Establish and strengthen beneficial relationships with community partners - Survey students and employers regarding skill level achieved through the dietetic program - Create cost effective recipes in state of the art cooking lab to enhance student learning - Active member on Advisory Committee and contributor to bi-annual department meetings Show less



The Children's Center of Hamden

• Consulting Dietitian

  • Dec 2000 - Present

  - Review, assess, and evaluate the menus to comply with current USDA guidelines and JCAHO - Spearhead purchasing responsibilities and inventory control using color-coded FIFO system - Facilitator of the organizational nutrition manual and annually update policy & procedures - Chief coordinator of annual food show for students to gain experience in purchasing and menu planning - Design and analyze multi-cultural menus following the State of Connecticut Child Nutrition Program - Participant in the hiring process - Co-chair in the development and implementation of a campus-wide Wellness Policy - Educate and nutritionally counsel individuals relating to weight management, cholesterol management, food allergies, hypertension, eating disorders, and diabetes - Primary investigator of two FFVP grant awards to initiate the “Just One Bite” campus eating campaign - Supervise Kitchen staff and serve as liaison to ensure compliance with Department of Education guidelines Show less



Dietitian in Private Practice

• Registered Dietitian

  • Jun 1989 - Present

  - Conduct nutritional services including lifestyle coaching to empower clients in developing and achieving their goals - Responsible for operational management of office, including coordinating care with physicians, therapists, and other health care professionals - Implement marketing, advertising, and public relations for consulting practice - Foster community programs as needed for sports nutrition and diabetes prevention - Conduct nutritional services including lifestyle coaching to empower clients in developing and achieving their goals - Responsible for operational management of office, including coordinating care with physicians, therapists, and other health care professionals - Implement marketing, advertising, and public relations for consulting practice - Foster community programs as needed for sports nutrition and diabetes prevention



Yale School of Nursing

• Research Associate

  • Nov 2000 - Jan 2013

  - Devised and implemented a two hour multicultural nutrition class using LAF guidelines - Identified and developed appropriate teaching materials for nutrition/lifestyle change - Led workshops and prepared suitable recipes for in-class tasting - Authored literary pieces to quarterly newsletter for participants - Formed protocols for grants submitted by the Primary Investigator - Conceived and authored TWEEN program for students at risk for diabetes - Taught diabetes prevention program to science and PE instructors Show less



Goodwill of Western and Northern Connecticut, Inc.

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Registered Dietitian

  • Jul 2008 - Jun 2012

  - Monitored services that are needed for clients with acquired brain injuries and mental health diagnoses - Created 6-week Spring/Summer and Fall/Winter institutional menus - Advocated to ensure the needs of the consumer were met - Maintained communication with respective Site Supervisors and/or Vice President Associate Director - Provided in-service instruction and feedback regarding HACCP, food recalls, diabetic meal planning, dysphagia training, and emergency food plan - Monitored services that are needed for clients with acquired brain injuries and mental health diagnoses - Created 6-week Spring/Summer and Fall/Winter institutional menus - Advocated to ensure the needs of the consumer were met - Maintained communication with respective Site Supervisors and/or Vice President Associate Director - Provided in-service instruction and feedback regarding HACCP, food recalls, diabetic meal planning, dysphagia training, and emergency food plan