Payton Weit

• Responsible for the determination of WIC eligibility and nutrition risk level according to federal and state policies and company guidelines.
• Performs assessment and provides education to participants, providing tailored food packages within federal and state guidelines.
• Incorporates Value Enhanced Nutrition Assessment (VENA) skills, participant centered counseling and guided goal-setting techniques.
• Prepares, delivers and documents nutrition care plans for participants and responsible to ensure that chart organization and documentation are done according to departmental and State procedures.
• Responsible for high-risk contacts and monitors high-risk participants in accordance with the high-risk care plan.
• Makes referrals to health, social services and other community services both in and outside of HHC services as well as participates in meetings, in-services, trainings and conferences as assigned by management.
• Performs anthropometric measurements following state policy.
• Utilize knowledge of infant formulas for infants with a nutritional risk.
• Assists with breastfeeding support for participants.

Community Experience (240 Hours)

Hamilton Health Center WIC Program

- Conducted staff in-service on Gestational Diabetes Mellitus

- Conducted community needs assessment on Preventing Lead Poisoning in WIC Children

- Completed grant proposal and budget to support WIC Lead Liaison

- Reviewed PA WIC State Plan to assess for meeting goals and objectives of the USDA and NWA

- Created a new community partnership and referral opportunity with Lead Safe

- Conducted a WIC nutrition program review and recommended action plan

Clinical Experience (440 Hours)

Penn State Lancaster Medical Center and Hamilton Health Center

- Conducted NFPE on patients to identify nutritional risks

- Performed Nutrition Care Process by completing nutrition assessments and interventions based on patient records, biochemical data, and patient interactions

- Utilized motivational interviewing and provided education to patients based on special diets and disease state such as diabetes

- Observed bariatric surgery of patient receiving gastric sleeve/roux-en-y surgery

- Worked with interdisciplinary team to provide care to patients such as enteral/parenteral nutrition

- Conducted in-service/cooking class to HIV patients on health benefits of cooking with seasonal produce

Food Service/Management Experience (320 Hours)

Donegal School District

- Conducted in-service meeting to staff regarding healthy eating during the holidays

- Aided in purchasing of essential items in the food service department

- Completed food production records

- Developed menus to comply with religious/medical needs

- Applied HACCP and food safety protocols at facility

- Conducted nutrient analysis