Jui-Chieh Kao

Assisted hospital kitchen staff with silverware packing, patient tray delivery, and tray audits to support foodservice operations and ensure patient satisfaction.

• Assisted healthcare professionals in daily patient care activities and documentation
• Supported administrative tasks including scheduling appointments and managing patient records
• Collaborated with team members to maintain cleanliness and organization of clinical areas
• Participated in training sessions to enhance understanding of hospital protocols and procedures
• Contributed to patient engagement efforts by providing information on services and resources

• Clinical Nutrition
• Prescribed medical food supplements and nutrition support regimens, including tube feeding and parenteral nutrition.
• Performed Nutrition Focused Physical Exams (NFPE) for patients with suspected malnutrition or high MST scores (≥3).
• Applied Medical Nutrition Therapy (MNT) for a variety of disease states; participated in ICU rounds with the head dietitian.
• Developed expertise in IDDSI food texture standards and assessed dysphagia diets.
• Developed skills in patient interaction by observing and practicing effective communication through both face-to-face and telehealth encounters, including explaining complex medical and nutrition terms in plain language to patients and families.
• Provided nutrition education to patients with diabetes, heart failure, hypertension and obesity
• Food Service
• Collaborated with dietitians and foodservice managers on a quality improvement project to enhance tray accuracy for IDDSI diets.
• Supported daily foodservice operations, including tray line, audits, meal delivery, and storage.
• Learned hospital menu design tailored to therapeutic diets and diverse patient needs.
• Ensured food safety by monitoring and maintaining proper temperature ranges during preparation, storage, and delivery.
• Rounded with the executive chef and interviewed patients to assess satisfaction with hospital meals, providing feedback to improve food quality and patient experience.

• Provided health education to older adults in both urban and rural settings.
• Developed interactive nutrition activities that empowered participants to make healthier eating choices.
• Created activities aligned with seniors’ interests, integrating nutrition education for a blend of learning and entertainment.
• Demonstrated expertise in proper portion control and meal planning.
• Conducted group health education sessions, fostering engagement and collaboration among participants.
• Demonstrated cultural competence by providing tailored health education to older adults in Aboriginal communities.

• 1. Clinical Nutrition
• Studied clinical cases and ICU cases; produced case reports based on patient conditions.
• Recorded for nutrition clinic consultation
• Organized the tube feeding formula in the hospital; learned the tube feeding formula: three major nutrients and the diseases applicable.
• Analyzed the impact of enteral nutrition and parenteral nutrition on prognosis after major surgery.
• 2. Nutrition in the Community
• Group Health Education: promoted healthy diet to public; kitchen worker hygiene education: promoted food hygiene and safety to kitchen workers in the hospital.
• Designed nursing home activities such as hand movement exercises and baking sessions with the elderly.
• Followed the slogans of the Health Promotion Administration, Ministry of Health and Welfare; designed health education leaflets that are easy for the public to remember; designed health education posters with slogans such as “Reduce the intake of refined sugar”.
• 3. Quality Food Production, Planning and Management
• Designed a menu according to each patient’s condition (internship assignment).
• Supervised the process of group meal preparation by kitchen workers; examined the quality and labels of daily ingredients used in the kitchen; inspected the food classification in the hospital’s freezers and refrigerators.
• Analysed dietary nutrients and calculated the difference in weight of ingredients before and after cooking to better understand the characteristics of ingredients.

• Proficient in Western Blot technique.
• Studied cell culture.
• Operated precision instruments in the laboratory such as pipetman, centrifuge, incubators, and spectrophotometer.
• Assisted in sarcopenia research; explored the efficacy and related mechanisms of inflammation-induced protein depletion in C2C12 mouse skeletal muscle cells by improving through treating fucoidan.