Patricia Grace-Farfaglia, PhD, RDN, FAND

• As USDA contractor, assist the Food and Nutrition Service Team Nutrition with USDA Food & Nutrition Service Healthy Meals Incentives Initiative (HMI) and supporting the use of traditional indigenous foods in the Child Nutrition Programs
• Drafted, edited, proofread, and disseminated external and internal stakeholder communications related to program delivery as needed.
• Performed key customer service communication activities including review, writing, and editing of publications for support of grant activities including webinar management, USDA FNS Web site, and direct verbal communication with the public on nutrition-related issues
• Assisted Nutrition, Education, Training and Technical Assistance Division (NETTA)/Team Nutrition in review of cooperators deliverables against established criteria.

• Former director of M.S Human Clinical Nutrition and coordinator of undergraduate Health Science Nutrition concentration.
• Responsibilities included advising students; curriculum planning and marketing from start to completion involving deadlines, milestones, and processes
• Developed online and hybrid courses with focus of application of applied nutrition, health promotion and disease prevention
• Maintained effective professional and community involvement and/or affiliations as ambassador for Sacred Heart University.
• Contributed to development of departmental policies and procedures, ensuring compliance with accreditation standards.

• "Nutmeg Nutritionist ™" was a private integrative nutrition practice specializing in medical nutrition therapy and wellness for celiac and gluten sensitivity, inflammatory GI disorders, and food intolerances.
• Assessed clients' nutritional and health statuses to prescribe appropriate eating and exercise plans.
• Educated clients on personalized nutrition plan and provided guidance for making healthier food choices.
• Consulted for Community Health Network of Connecticut as reviewer of nutrition education curriculum and materials for diabetes self-care and hypertension programs.
• Nutrition consultant for Connecticut Department of Health Practitioner Licensing and Investigations Section.
• Consultant for day care providers for USDA's CACFP regulatory compliance.

• Initiated and set goals for certificate program in Functional Nutrition and Functional Nutrition Continuing Education aligned to strategic objectives of University.
• Designed Functional Nutrition, Nutrition and Healthy Aging and Introduction to Nutritional Genomics courses
• Planned curriculum and marketing from start to completion involving deadlines, milestones, and processes.
• Instructor for hybrid course (online/limited residency) on Evidence-Based Practice (HS 710) for Speech and Language Pathology and Research Methods (HS 711) for master’s and Doctoral level students.
• Assessed online courses for fundamental, critical, and essential elements as peer reviewer.
• Participated in ongoing professional development opportunities to stay current with latest research and trends in education.
• Supervised initial planning for student capstone research projects.

• Planned and conducted course curriculum for nutrition fundamentals, developmental nutrition, and food & culture for dietetics and other pre-professional allied health students
• Used BlackBoard learning management system to support learning objectives
• Advised allied health students interested in nutrition sciences or dietetics careers
• Published original research reports and other publications to communicate research findings in the area of health promotion and chronic disease prevention in the area of healthy lifestyle behaviors, eHealth, and celiac disease

• Planned and conducted course curriculum for nutrition fundamentals (U), public health nutrition and assessment (G), fundamentals of nutrition (U), diet counseling (U), dietetics careers & issues (U), medical nutrition therapy (G) and food & culture (U) for pre-professional allied health students
• Utilized Blackboard learning management system to support learning objectives
• Participated in curriculum planning for ACEND requirements for undergraduate and dietetic interns
• Reviewed applications and advised Dietetic Internship Director on selection of interns from Academy of Nutrition and Dietetics’ Dietetic Internship Centralized Application Services (DICAS) application.
• Acted as Graduate Research Advisor project for master’s students in Human Nutrition
• Faculty Coordinator for Kappa Omicron Nu honor society.

• Consulted technical manuals, conferred with users, or conducted computer diagnostics to investigate and resolve problems or to provide technical assistance and support.
• Modified and customized commercial programs for user needs.
• Developed training materials and procedures, or trained users in proper use of hardware or software
• Conferred with Greenwich Hospital staff, users, and systems specialists to establish requirements for new systems or modifications
• Delivered engaging presentations and facilitated group activities, ensuring participants gained practical knowledge and hands-on experience.

• Adjunct instructor for two sections of Introductory Nutrition (BIO 111) per semester.

• Consultant and nutrition subject matter expert for the development of an online undergraduate nutrition science course to accompany the Nutrition 4e textbook published by Jones & Bartlett.
• Managed client relationships through regular check-ins and updates on project progress.
• Integrated technology and business operations to identify targeted solutions to customer issues.

• Monitored compliance with CACFP and Head Start regulations regarding food preparation and service delivery for three centers serving 500 children.
• Monitored food preparation methods, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Maintained records required by government agencies regarding training of teaching staff.

• Conducted comprehensive nutritional assessments for accurate diagnosis and effective treatment planning.
• Counseled patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation
• Consulted with physicians and nurses on nutrition assessment and planning for home patients.
• Maintained accurate records of client assessments, interventions, progress updates, and discharge planning to ensure continuity of care.

• Instructor for undergraduate courses: communication theory, nonverbal communication, persuasion & propaganda in the media.
• Selected and designed lesson plans and curriculum to meet academic objectives.
• Supervised students for senior capstone paper.

• Instructor for undergraduate courses in public speaking, new media technology, and communication theory
• Evaluated and gave feedback to students' class work, assignments, and papers
• Planned, evaluated, and revised curricula, course content, course materials, and methods of instruction
• Promoted critical thinking skills among students by integrating real-world examples into lectures, encouraging them to make connections between course material and everyday life situations.
• Attended grant supported planning session for First-Year Experience curriculum.

• Used informatics to design and implement health information technology applications to resolve clinical or health care administrative problems
• Identified, collected, and analyzed data that was relevant to senior medical center management
• Applied knowledge of healthcare, and informatics theory with others on health informatics team
• Provided consultation to health informatics personnel regarding hardware or software configuration
• Developed strategies, policies, or procedures for introducing, evaluating, or modifying information technology applied to decision support, both clinical and financial.

• Implemented and evaluated health information technology applications, tools, processes, or structures to assist health system administrators with data management
• Used informatics science to design or implement health information technology applications to resolve clinical or health care administrative problems
• Developed, tested, implemented, and evaluated new informatics solutions, data structures, and decision-support mechanisms to support patients, health care professionals, and their information management needs
• Conducted audit of fiscal operations, including accounting, planning budgets, authorizing expenditures, establishing RVUs for services, and coordinating financial reporting
• Evaluated the use of diagnostic services, patient services, facilities, and staff to ensure effective use of resources and assessed the need for additional staff, equipment, and services.

Coordinated clinical nutrition services for 180 bed acute care hospital with homecare and outpatient clinics.

• Optimized clinical workflows by streamlining documentation processes and implementing electronic medical records systems.
• Calculated, revised and verified proper enteral and parenteral feedings to meet nutritional needs.
• Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
• Conferred with design, building, and equipment personnel to plan for construction and remodeling of food service units.
• Monitored budgets and payroll records to ensure that expenditures are authorized and budgeted.
• Maintained records required by government agencies and JCAHO regarding sanitation, and food subsidies when appropriate.
• Reviewed and approved employee disciplinary actions, such as written reprimands, suspensions, or terminations.
• Met with union, company, government, or other interested parties to discuss labor relations matters, such as contract negotiations or grievances.

• Assessed nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling in Pediatric Primary Care Clinic.
• Consulted with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client in the NICU.
• Evaluated dietetic research on nutritional assessment documentation in electronic medical record and performed research on efficacy of phosphate binders in kidney dialysis patients.
• Authored publications to document and communicate research findings on renal nutrition and implementation of digital documentation of nutrition care at two hospitals.

• On a temporary basis, directed the School Breakfast Program for 2,700 children during the medical leave of the coordinator
• Coordinated a pilot of a school lunch retail and food service management system
• Assisted the Director in the operations of the School Lunch program in 17 schools in the Hartford district.

• Advised clients and their caregivers on nutritional principles, dietary plans and diet modifications, and food selection and preparation for group homes for developmentally delayed children and adults.
• Planned and conducted training programs in nutrition, and food safety for health-care personnel and nurses.
• Planned nutritious meal options for individuals with various health needs and conditions.
• Assisted in menu development for 10 group homes to ensure compliance with dietary guidelines and accommodate diverse needs of residents or patients.
• Conducted comprehensive nutritional assessments for accurate diagnosis and effective treatment planning.
• Improved patient outcomes by developing individualized nutrition plans and providing ongoing counseling.

• Supervised a team of nutrition professionals, providing guidance and support to ensure high-quality care delivery for a 1,400 client program.
• Counseled individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
• Consulted with physicians and health center personnel to determine nutritional needs and diet restrictions of patient or client.
• Conferred with design, building, and equipment personnel to plan for construction and remodeling of office and food demonstration units
• Developed and presented health education and promotion programs, such as training workshops, conferences, and school or community presentations
• Maintained computerized record management systems to store and process data such as WIC voucher distribution, personnel activities, and information, and reported results to the MIH and WIC grants.

• Coordinated menu office staff and dietetic services.
• Advised food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
• Monitored patients' progress closely, adjusting their nutrition plans as needed to optimize results and support long-term health goals.
• Assisted dietitians with preparation, implementation, and monitoring of nutrition support therapies.
• Assisted physicians in managing complex cases involving malnutrition or other serious conditions requiring specialized nutrition support techniques.
• Managed inventory of specialized therapeutic formulas for patients requiring enteral or parenteral nutrition support.