Professional Organizations & Certifications
Academy of Nutrition and Dietetics
Student Member
NJ Academy of Nutrition and Dietetics
Weight Management DPG
Since 2018
Phi Theta Cappa Honor Society
Middlesex County College Charter
2015-2017
Food Protection Manager Certification
Expires 2020
Hackettstown, NJ
Jan 2017 - Mar 2017
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Provided pamphlets and handouts about diet and nutrition
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Educated costumers on nutrition labels while aiding in making healthier food choices
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Communicated with pharmacists to educate customers on fiber supplements, probiotics, protein powders and bars
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Elaboration on My Plate, Carbohydrate Counting, and Diabetes
Click the arrow to see our table set up for Free Nutrition Advice!
Activities
Washington, D.C.
Oct. 2018
I attended my first FNCE with the Rutgers Nutrition Club. During the first day at the convention I was able to attend an Educational Seminar on MNT for Patients with Acne and the DI Fair. FNCE was an amazing experience where I was able to introduce myself to many dietetic internships, companies, and RD’s and students like myself. FNCE left my feet sore, mind wide open, and my stomach and heart full.
Above: The Rutgers Nutrition Club in front of the White House
IPE Case Conference
Rutgers School of Health Professions
New Brunswick, NJ
Nov. 2018
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Collaborated with multiple students in other health professions (Physician Assistant, Medicine, Occupational Therapy, Physical Therapy, Dental, Nursing) on a patient case.
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Engaged in communication and decision making as an inter-professional team to provide the patient with safe, efficient care.
Culinary Medicine Class
Rutgers Nutritional Sciences
New Brunswick, NJ
Nov. 2018
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Collaborated with RWJ Medical School students to reach nutritional goals for patients.
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Patient’s Profile: BMI 32, Pre-Diabetic, High Blood Pressure
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Demonstrated safe food handling and preparation, as well as culinary skills and methods.
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Created recipes that were lower in calories and sodium, higher in fiber, and included more vegetables.
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Engaged in communication and learning with inter-professional students on health-related implications of the prepared meal.
Above: My group's dish of Lentil Bolognese with Whole Wheat Pasta, Another dish of Half Meat/Lentil Bolognese with Zucchini Noodles, and Lastly, a dish of Lentil Bolognese with Spaghetti Squash