ALEXANDRA DAY

• Weekly oversight at 2 Brookdale SNF locations, overseeing sanitation, nutritional assessments, with quarterly follow ups, nutritional recommendations related to weight loss, wounds, chronic conditions.
• Planned and implemented individualized nutrition care plans for clients.
• Monitored patient progress through regular follow-up visits, lab tests and other assessments.
• Collaborated with physicians and other healthcare providers to coordinate optimal patient care.
• Conducted nutritional assessments, including anthropometric measurements and analysis of dietary intake data.
• Assessed nutritional needs of patients in a variety of settings including hospitals, nursing homes.
• Provided advice on special diets such as low sodium diets or vegan diets.
• Maintained accurate records of patient care activities including assessments, interventions and evaluations.
• Recommended supplements or vitamin and mineral therapy when appropriate.
• Helped individuals manage chronic illnesses with dietary management strategies.
• Performed full nutritional assessments.
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
• Calculated nutritional requirements to assess adequacy of diet and nutrition support.

• Provided educational materials and counseling to help clients understand their dietary requirements.
• Conducted nutritional assessments, including anthropometric measurements, biochemical tests, and dietary intake analysis.
• Coordinated with physicians and other healthcare professionals regarding patient care plans.
• Assessed patient's response to prescribed diets and made necessary modifications as needed.
• Facilitated group education sessions on healthy eating habits for both individuals and families.
• Maintained accurate records of all nutrition-related activities, including medical history, laboratory results and progress notes.
• Counseled clients on how to make changes in their diets through meal planning and shopping strategies.
• Educated clients on special diets such as diabetes management, renal disease management or weight control programs.
• Actively participated in interdisciplinary team meetings to discuss treatment plans for patients.
• Performed full nutritional assessments.
• Educated patients, families and medical practitioners on nutrition.
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.

• Developed individualized nutrition plans to meet the nutritional needs of patients.
• Conducted nutritional assessments, including anthropometric measurements, biochemical tests, and dietary intake analysis.
• Monitored progress of patients in achieving their nutrition goals.
• Performed full nutritional assessments.
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
• Calculated nutritional requirements to assess adequacy of diet and nutrition support.

• Consistently one of the top rated servers for guest satisfaction.
• Anticipates and manages each guest's needs in order to cultivate memorable dining experiences for guests.
• Trains new hires to relay the same sense of high standards, customer satisfaction, timeliness, and considers any guests dietary or food allergy needs.

Distance Internship with a community nutrition and sustainable agriculture focus. All Rotation sites listed below.

SNAPed Providence, RI June-August 2022

• Lead nutritional presentations within community settings centered on SNAP led educational lesson plans.
• Wrote recipe cards for items in food pantries, illustrating creative ways of utilizing products
• Assisted in developing demonstrations and illustrations for social media.
• Performed live demonstrations on some example recipes for the class to taste.
• Coordinated with local communities at farmers' market events.

Briarcliff Manor Center For Rehabilitation & Nursing Care Johnston, RI March-June 2022

• Reported and documented resident changes in consumption or behaviors.
• Reviewed records and assessed nutritional condition of at-risk residents by measuring against markers for malnutrition.
• Attended interdisciplinary meetings with other health care professionals to discuss patient care.
• Conducted nutritional assessments of individuals to obtain and evaluate dietary histories and plan nutritional programs.
• Recommended appropriate feeding schedules and methods to meet nutritional needs and abilities.

Brookdale Assisted Living North Kingstown, RI March-May 2022

• Wrote nutritional assessments and dietary recommendations.
• Utilized the NFPE to note any decline or increased risk for residents.
• Collaborated with and maintained positive rapport with patients, building strong relationships.
• Worked with food service personnel to update patient meal programs and public cafeteria menus, monitoring for proper .
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
• Helped individuals manage chronic illnesses with dietary management strategies.

Stonington Public Schools Pawcatuck, CT March-April 2022

• Planned menus according to the USDAs National Food Lunch Program, and observed ordering and delivery of food from vendors.
• Supervised portion control and quantities of preparation to minimize waste.
• Monitored actions of staff and customers to uphold health and safety standards.

• Worked with patients and dietitians to fulfill appropriate needs for each patient, including special diets and dysphagia diets.
• Prepares menus for renal, diabetics, cardiac and patients on fluid and salt restrictions
• Helps coordinate the menus, prepares the tray, and delivers the meals to each patient
• Monitors intakes/outputs and calculates calories intake for patients records
• Consults with the dietitian to adjust diet as patient requests or needs.

• Offered varying personal chef services, including fully and small catered events, cooking classes, prepared foods, and individually tailored menu specifications per clients preferences and requests
• Marketed services, worked extensively with every guest to provide the specific outcomes that they were seeking
• Planned, prepared, cooked and created each menu specifically tailored for each individual
• Managed all financials and execution of each event
• Maintained and documented all food safety standards for each event
• Managed staff at each catered event; responsible for training, serving, cleaning up, and maintaining food standards.