Eve Penuel

• Delivered English instruction to ~150 students weekly across 5 classes, working with diverse proficiency levels in a cross-cultural environment
• Collaborated with 6 Japanese teachers to co-plan lessons and support learning objectives, including developing a presentation rubric adopted across 16 classes
• Increased student participation and confidence by introducing interactive communication-based activities and real-time lesson adjustments
• Designed 15–20 reusable learning materials and scalable activities adopted across multiple classes to improve engagement and reduce disruptions (~15%)
• Co-taught 2 demonstration lessons for 20+ educators across the prefecture, contributing to program-wide teaching improvements through feedback and iteration

Adapted communication style and teaching strategies to bridge language and cultural differences, fostering stronger student relationships and engagement

• Delivered nutrition counseling to ~50 patients weekly, supporting diverse populations through pre- and post-operative care and lifestyle transitions
• Selected as the most requested dietitian across 4 surgical teams, reflecting strong patient relationships and consistent care quality
• Presented to 150+ healthcare professionals on nutrition myths and patient education strategies, demonstrating expertise in communicating complex information to broad audiences
• Increased digital engagement by 214% through strategic, evidence-based content creation tailored to patient needs
• Collaborated with multidisciplinary teams (surgeons and physician assistants) to deliver coordinated, patient-centered care

• Supported lead dietitian and chef in food prep, presentation, and sanitation, ensuring high-quality meals.
• Trained new team members monthly on culinary techniques, improving productivity and workflow efficiency.
• Transitioned recipes, portion specs, and prep procedures to electronic records, standardizing kitchen operations.

• Assessed diverse inpatient populations, applying nutrition knowledge to optimize dietary programs and protocols.
• Calculated and adjusted specialized nutrition formulas, ensuring quality and compliance with hospital protocols.
• Analyzed patient nutrition data, identifying trends and opportunities to improve food service efficiency.

• As an Leadership Education in Neurodevelopmental Disabilities Trainee, I collaborated on interprofessional team of speech, occupational, and audiology therapists, creating individualized resource plans.
• Developed school transition educational material, published in University of Pittsburgh School of Health and Rehabilitation Sciences newsletter.
• Partnered with Special Olympics PA to create health equity plan, impacting nearly 20,000 athletes across 55 local programs.

• Developed project-specific Excel tracker for portions/substitutions, improving workflow and operational accuracy
• Designed project menus accommodating dietary restrictions, enhancing operational quality and client satisfaction
• Provided targeted nutrition guidance to improve engagement and adherence to dietary programs

• Delivered one-time nutrition session to 10+ clients/caregivers, improving knowledge and adherence.
• Created evidence-based diet and nutrition content for over 300 patients, promoting nutritionally sound dietary practices.

• Conducted in-service sanitation training for 15+ staff, improving operational compliance and safety
• Performed operational audits for 111–130 meals/shift, improving efficiency and output metrics
• Implemented workflow improvements and temperature monitoring, achieving highest compliance with food safety standards

• Procured food and equipment for 30 students weekly and monthly community events, ensuring timely availability and quality.
• Maintained lab and sanitized equipment weekly, upholding safety and cleanliness standards.
• Coordinated with community partners, professors, and administrators to support educational initiatives.

• Assisted the university community members in food selection, ensuring equitable and dignified access.
• Evaluated donation inventory for quality and quantity, maintaining efficient stock management.
• Collaborated with peers to optimize pantry operations and enhance client satisfaction.