1. Medical Nutrition Therapy Rotations Including: Nutrition Care Process (NCP), Diet Aide, Internal Medicine (IM), Cardiac Care (CCU), Obstetrics & Gynecology (Ob-Gyn), Pediatrics, Oncology, Surgery, Renal, Intensive Care (ICU) and Staff Relief. • Participated and conducted nutritional status screening across all the different clinical rotations • Performed the Nutrition Care Process and used standardized nutrition language for individuals, groups, and populations of differing ages and health status, in a variety of settings. • Documented nutrition care in medical files • Prepared patients’ diet cards in collaboration with the diet aide, clinical dietitians, and nurses • Applied evidence-based guidelines to patients with uncomplicated and complex case • Attended medical rounds on a daily basis and participate in patient care activities in close collaboration with nurses, physicians, and pharmacists • Worked in collaboration the multidisciplinary teams • Conduct nutrition-focused physical exams across different rotations for patients of malnutrition risk • Prepared meal plans (uremic meal plans, Basic & Advanced CHO Counting meal plans) for patients of certain chronic diseases such as renal diseases and Diabetes Mellitus. • Provided nutrition education and counseling skills to facilitate behavior change for patients • Contributed to the nutrition education of other healthcare professionals in the practice setting (medical students, physicians, nurses, pharmacists, or social workers…) with focus on the role of nutrition on healthcare costs and patient outcomes 2. Foodservice Management Rotations Including: Purchasing, Receiving & Storage of Supplies, Food Production, Patient Foodservice, Cafeteria Foodservice and Administrative. • Coordinated procurement, production, distribution, and service of goods and services, demonstrating and promoting responsible use of resources • Performed management functions related to safety, security, and sanitation that affect employees, customers, patients, facilities, and food • Conduct feasibility studies for products, programs, or services with consideration of costs and benefits • Supervised the tray line assembly service and suggested improvements • Developed and evaluated recipes, formulas, and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups, and individuals • Proposed and used procedures as appropriate to practice setting to promote sustainability, reduce waste and protect the environment 3. Community Based Rotations Including: Non-Governmental Organization (NGO) rotation, Long Term Care (LTC), Outpatient Department (OPD) and Health fair rotation. • Participated in professional and community organizations and underwent malnutrition screening • Designed, implemented and evaluated presentations to target audience • Developed nutrition education materials that are culturally and age-appropriate and designed for the literacy level of the audience • Provided free nutrition consultations and counseling for the public and outpatient department to facilitate behavior change • Set up brochures to help raise awareness on certain nutritional issues