Professional Experience:
Portland Veteran's Affairs Medical Center Outpatient: Health Promotion Disease Prevention
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Healthy Teaching Kitchen: Collaborated on the procurement of funds, implementation of cooking class program, and monitoring and evaluation tool production. Currently teach one six series class.
- Check out an OPB article that I was interviewed for focusing on obesity rates of Veterans and what the VA is doing to decrease obesity: http://www.opb.org/news/article/veterans-health-overweight-obese/
- MOVE! Weight Management Classes: Led over a dozen weight loss classes for overweight/obese Veterans that included topics: behavioral changes, physical activity, and nutrition. These classes were led using motivational interviewing techniques along with Veteran collaboration with other Veterans to solve obstacles in weight loss goals.
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New Diagnosis Diabetes/Diabetes Diet: Facilitated multiple new diabetes diagnosis classes. Providing information about current labs and meaning of these labs. Discussion of short and long term effects of diabetes. Changes in lifestyle that would be beneficial to alleviate diabetes complications. Lastly monitoring and medications recommended and the best method of monitoring and medication.
Picture taken by OPB photographer and reporter Conrad Wilson.
The dietetic internship, and master's program has given me the experience required to understand and successfully participate in the dietetics field. The experiences have widened my outlook on the different possibilities in the dietetics field. During my community experience I had the opportunity to hone my counseling skills, teach nutrition education classes, and learn the ins and outs of how a WIC clinic functions.
Dietetic Internship Experiences:
Community Experience:
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Salud WIC Clinic: I had the opportunity to assess high risk clients and use patient centered counseling to address nutritional issues in the patient's lives. Along with counseling I also had the opportunity to do two employee in-service one was about making healthy choices in fast food restaurants while the other was about germs found in the kitchen. The picture to the right is a picture of one of the bulletin boards I created about staying active during the winter. The following work samples are the outline for the fast food in-service and the client handout for germs found in the kitchen.
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Employee InService.pdf Size : 260.437 Kb Type : pdf |
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WIC Client Germ in the Kitchen.pdf Size : 370.562 Kb Type : pdf |
