Maddison Baldridge

Health Coach

• Delivered structured eight-week coaching programs focused on weight management, diabetes prevention and management, and tobacco cessation, utilizing motivational interviewing to drive sustainable behavior change and build client resilience.
• Designed and implemented personalized, evidence-based wellness plans aligned with clients’ health goals, medical history, and lifestyle factors.
• Executed wellness screenings, interpreted lab and biometric data, and crafted personalized nutrition and physical activity strategies to address individual client needs.
• Facilitated virtual and in-person health education seminars and workshops for diverse audiences nationwide, enhancing community awareness and engagement in wellness initiatives.
• Created and delivered monthly program reports, analyzing key metrics and outcomes to assess program effectiveness and inform continuous improvement strategies.

• Completed over 1200 practice hours across clinical, community, and management rotations, including 22 weeks in inpatient and outpatient settings focused on diabetes, cardiovascular, renal, NICU, pediatrics, nutrition support, adult intensive care, bariatrics, and oncology care.
• Completed 11 weeks in food systems management, focusing on patient meal services, retail food systems, hospitality, and food production.
• Conducted nutrition-focused physical assessments
• Implemented innovative food service retail programs to enhance patient dining experiences and operational efficiency.
• Lafayette General Health

• Delivered evidence-based research presentations at wellness events and health fairs
• Supported dietitians in providing nutrition counseling for groups and individuals
• Collaborated with cross-functional teams to develop strategic project plans.
• Conducted market analysis to support strategic initiatives for healthcare products.
• Assisted in preparing presentations for senior management and stakeholders.

• Assisted chef in meal preparation and service, ensuring timely delivery to residents
• Communicated with nursing staff regarding residents' medical conditions and medications to support dietary needs
• Supported residents in making informed dietary choices to enhance their health and well-being

• Monitored food service functions for compliance with safety, nutritional, sanitation, and quality standards
• Coordinated menu changes and revised recipes to align with nutritional guidelines
• Assisted in harvesting school gardens and prepared vegetables for cafeteria service