Well seasoned R.D. driven to teach sound food safety practices to communities with diverse knowledge and backgrounds. Adept at program planning, training for results and motivating people to act.
Represented Ecolab's QA division as an independent contractor. Utilizing the most recent FDA Food Code and state and local food safety regulations, audited and assessed a variety of retail and institutional food service concepts. Performed client centered and brand specific quality evaluations reaching beyond the food stream into hotel service, workplace safety and mystery shopping. Taking advantage of cutting-edge tech. and real-time reporting enjoyed autonomy to set and achieve goals by working with field service and concept management teams in Chicago.
Opened and operated a vibrant womens' fitness club with higher than (national) average membership. Managed and mentored from three to six staff members over seven years. Personally responsible for marketing, accounting and program planning in an area with few wellness opportunities. Responding to requests from Curves clients and numerous local health care providers, created a low glycemic diet series made available through Hastings Community Center. Small business ownership proved to be enjoyable, exasperating, educational and exhausting. Franchise, sold in 2008, continues strong today.
Meeting and exceeding a rigorous North American-wide travel schedule, represented Amway's 300+ million dollar/year Nutrilite Supplement product line during on-stage speaking seminars and small group engagements. Instructed Independent Business Owners on the science, marketing and use of said line. Continually consulted with U.S. marketers to assess product development needs and assure excellent customer satisfaction.
While a full time RD at Borgess, designed and presented class series; "Understanding Herbal Supplements","Vegetarian Basics", "The Veggie Child", and numerous lowfat living seminars for faculty, students and community members. Classes proved popular and often had waiting list...
As one of nine self-governed RD's, provided medical nutritional therapy from basic to critical care in a dynamic teaching hospital. In preparation for the 1995 JCAHO Survey, initiated and developed hospital-wide basic food handler in-services. Survey resulted in excellent review with no nutrition service change recommendations. Selected in 1996 to act as the expert resource for the nutrition component of the first US-run Coronary Health Improvement Project “CHIP”. Served along side CHIP founder, Dr. Hans Diehl, to facilitate working relationships among administrators, food service staff and local media.
Master's of Science
Bachelor of Science
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