Tiffany Glazier

• Teach Nutrition course, providing instruction to up to 26 undergraduate students.
• Build relationships with students, mentoring on personal, professional and academic goals while providing coaching on effective study habits.
• Grade quizzes, tests, homework, and projects to provide students with timely academic progress information and feedback.
• Boost class participation rates by fostering a positive and collaborative learning environment.

Supervise and recruit administrative staff.

Maintain the appearance, functionality and legal permits for the physical building.

Analyze current operational processes and performance, implement solutions for improvement.

Collaborate with team members on projects, delegate tasks as necessary, and manage expectations accordingly.

Serve as academic and student success liaison.

Advise students regarding matriculation and student success.

Assist with enrollment and marketing efforts.

Maintain location specific state licensure and accreditation.

Work as a communication link between the Arizona location and the main campus in Indiana.

Traveled to contracted skilled nursing facilities.

Performed patient visitations and dietary consultations.

Identified potential problems related to malnutrition or inadequate intake levels among clients.

Assessed nutritional requirements of patients to ensure individual needs met for optimal health.

Collaborated with physicians, nurses, social workers, and other healthcare professionals to coordinate optimal patient care.

Developed an appropriate treatment plan for each patient.

Performed kitchen inspections per Dietary Manager or administration request.

Evaluated the effectiveness of nutritional interventions through regular follow-up visits with patients.

• Provided individual patients and families with dietary needs-based education and advice on specified diet plans.
• Enhanced the efficiency of meal planning and preparation by streamlining dietetic technician duties, resulting in better overall service.
• Evaluated patients' nutritional status using current scientific literature and methods.
• Prescribed nutritional supplementation when assessed as needed.
• Educated patients about therapeutic diets, ingredients selection, food prep and meal planning.