M. Linda Taylor MSM, RDN

• Provided Medical Nutritional Therapy to individuals and groups with chronic illnesses including diabetes and food allergies. Conducted comprehensive assessments to identify nutritional needs and goals.
• Monitored client progress and adjusted meal plans based on feedback and outcomes.
• Collaborated with multidisciplinary teams to optimize patient care strategies and ensure seamless delivery of nutrition services.
• Educated and Developed educational materials to promote healthy eating habits, resulting in increased awareness among patients and their families.
• Provided expert guidance to clients seeking weight loss solutions, offering effective strategies tailored to individual goals.
• Promoted the importance of proper hydration designing group and individualized fluid plans.
• Developed nutrition plans addressing individual patient diabetes and food allergies.
• Managed budget allocation for departmental projects, optimizing resource utilization and minimizing waste.
• Used a bio-impedance body composition monitor on individuals and staff to assess visceral fat, body fat %, pounds of muscle, hydration status etc.
• Worked to developed nutrition program, including taking responsibility for all assessments. Developed posters, nutritional education, diet list, health fair, provided direction for wellness committee, worked on improving the Childhood Obesity Epidemic.

First RD to work at SETT. Developed nutrition and dietetics program from “the ground up”. Worked as both clinical RD, administrative RD, and liaison between SETT and dietary departments of both Springfield Hospital Center and Clifton T. Perkins, as SETT received meals for units at each facility. Developed The Nutrition and Cooking Patient Education Group, including patient education books for each topic, and cookbook (easy, nutritious, and delicious). Specialized in individual one on one nutritional counseling and motivational interviewing. Gave staff in-services in relation to individuals nutritional status, and administrative topics. Participated on the interdisciplinary team to advise on nutritional status of patients. Used a bio-impedance body composition monitor on individuals and staff to assess visceral fat, body fat %, pounds of muscle, hydration status etc. Helped plan special events. Greatly improved the health of the individuals by getting them to be vested in their own medical conditions. Lab values, weights, and other indicators improved.

Worked with various patients at Spring Grove Hospital Center, including adolescent patients. Improved patient diets, educated on topics in nutrition. Participated as part of the interdisciplinary team. Completed monthly Child Nutrition Program Reports. Worked to insure Spring Grove adolescent unit was following rules, to be eligible to receive money from the Child Nutrition Program. Attended Child Nutrition Program seminars. Participated in peer review audits. Ended employment for a promotion.

Involved in problem solving for patients and department. Supervised department when director was not there. Participated in the interdisciplinary team meeting process. Nutritionally assessed extremely medically involved individuals, including those on tube feedings and assessed these feedings on an ongoing basis. Audited medical charts. Helped transition individuals into the community, due to facility closure.

Supervised tray line and supervised department on weekends and holidays. During 1997 - 1998, worked almost exclusively as an administrative RD, reviewing and revising recipes and menus, making meal more palatable and at the same time improved the health and nutrition of the meals. Standardized recipes for quality and composition, which include informally overseeing cooks and implementing recipes. Put into effect HACCP protocol. Also worked as a clinical RD, planned the nutritional care of patients, including educated patients and families on topics in nutrition. Evaluated tube feedings on an ongoing basis. Taught in-services and patient classes. Coordinated and participated in Health Fairs.

Supervised the dietary department with the food service director. Very involved with performance improvement for department, including tray audits and training of employees. Ordered nutritional supplements to keep stock at appropriate levels. Communicated with venders. Interviewed employees. Attended department head meetings, including licensing exit meetings. Helped plan special events. Attended care plan meetings. Planned nutritional care of residents. Educated residents and families on nutritional topics. Implemented kosher diets throughout the year, including the Sabbath, and Passover. Direct supervision of dietary clerks, including performance appraisals. Cared for a large number of patients on tube feedings, and continually evaluated.

Supervised Dietary Dept. on weekends and Holidays. Participated in interdisciplinary team meetings. Evaluated

patients' nutritional status. Monitored weights, labs, meal intake, etc. Educated individuals and staff on nutritional topics. Participated in Nutrition Month activities. Gave nutrition education support to dietetic interns. Planned medical nutritional therapy. Participated in menu planning and dietitian meeting regularly.