JODI B. NEWMAN

• Implementation of cost saving measures.
• Set up and management of local purveyor contracts Nationally.
• Training & Hiring of all foodservice staff collaboratively with site staff.
• Conduct foodservice & nutritional in-services and educational trainings.
• Facilitate Registered Dietitian Weekly Supervisions by sharing knowledge, providing guidance during clinical rotations, and evaluating performance against established standards.
• Collaborate with Regional and National Clinical Service Team to ensure best practices are applied.
• Developed strategies to improve food service levels for 27 Residential Eating Disorder facilities serving 6 meals each day and 12 PHP/IOP Day Programs serving 1-3 meals per day.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
• Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining positive workplace environment.
• Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
• Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.
• Created comprehensive employee manuals outlining job responsibilities, expectations, policies, and procedures related to foodservice roles.
• Designed therapeutic menus that catered to various dietary needs and therapeutic values while maintaining appealing aesthetic for clients.

• Clinically assessing nutritional needs and status of children, adults, and athletes to create individualized meal plans that regulates client behaviors and normalized eating.
• Reviewing dietary journals for modifying meal plans to achieve effective results.
• Provided therapeutic meal plans based on individual needs and goals.
• Provide evidence-based treatment in individual and group settings for eating disorders in a virtual clinic.
• Educated family members about therecovery process and provided resources for ongoing support outside of treatment sessions.
• Empowered patients by teaching coping strategies and self-management techniques that promoted long-term success in maintaining recovery.
• Improved patient outcomes by developing and implementing comprehensive treatment plans tailored to individual needs.
• Managed caseloads efficiently while maintaining high standards of care for each patient under supervision.
• Established a supportive environment for patients by fostering open communication and trust within the therapeutic relationship.
• Facilitated group nutrition therapy sessions focused on body image, coping skills, stress management, mindfulness, and self-care.
• Maintained accurate documentation of patient progress, facilitating seamless transitions between levels of care.
• Developed strong rapport with patients through active listening skills, empathetic responses, and genuine interest in their personal stories of struggle and resilience.
• Worked collaboratively with other mental health professionals to provide consistent care and outcomes.

• Provided in person and virtual client care when needed as covering Registered Dietitian on an as needed basis.
• Established and maintained positive relationships with clients, families, and interdisciplinary team members through effective communication and collaboration.
• Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
• Conducted comprehensive nutritional assessments for accurate diagnosis and effective treatment planning.
• Improved patient outcomes by developing individualized nutrition plans and providing ongoing counseling.
• Liaised with healthcare professionals in creating nutrition-related treatment plans.
• Documented nutrition status, interventions, goals and objectives in patient medical record.

• Provide evidence-based treatment for adolescents in both individual and group settings for eating disorders.
• Assist patients and supports in helping the patient transform their maladaptive eating patterns into a healthy relationship with food.
• Assess nutritional status along with target weight range for patients and prescribe proper meal plans to help patients meet individualized goals
• Develop and implement individualized treatment plans to facilitate patients' progress based on the patient's unique needs.
• Coordinating care with multidisciplinary medical team and administrative staff to provide ongoing patient support.
• Providing nutrition counseling for patients and families, educating patients on how to maintain Eating Disorder Recovery.
• Guide process of exposure to fear/challenge foods.
• Deliver evidence-based nutrition education geared toward challenging eating disorder thoughts and beliefs around food/nutrition, weight and shape.
• Establish therapeutic relationships with patients and supports; including rapport building, appropriate boundary setting, and a working alliance with team and family toward treatment goals.
• Supervised and supported clients during mealtimes, dinner outings, and grocery shopping.
• Evaluating nutritional intervention on patient's nutritional status and documenting nutrition progress in patient's medical record.

• Successfully Provided outpatient and transitional living programs for treating individuals with anorexia nervosa, bulimia nervosa, binge eating disorder and other specified feeding or eating disorder (OSFED).
• Assess nutritional status and estimate nutritional needs to create individualized meal plans that regulates client behaviors, normalizes.
• Provided nutrition education and counseling to adults and adolescents in residential, PHP, and IOP settings.
• Collaborated with dietitians, therapists, psychiatrists, and nurses to facilitate clients’ recovery.
• Assisted clients in menu planning, food preparation, and food safety practices.
• Supervised and supported clients during mealtimes, dinner outings, and grocery shopping.
• Performed nutrition-focused physical exams, malnutrition screenings, and collected anthropometric data.
• Documented daily occurrences, activities, incidents, and resident behavior and progress in client electronic files.

Dean's List and Honor Roll and Phi Theta Kappa 2012-2014

• Dean's List, 1992
• Phi Theta Kappa, 1992