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Food Service Customer

St. Louis, Missouri, United States
November 12, 2018

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Elizabeth M. Beattie

**** **** **. *** *****, MI 48103 734-***-****

Education Fontbonne University Clayton, MO

Masters of Arts: Multidisciplinary Health Communication Dietetic Internship

Anticipated Graduation: December 2018

GPA: 3.9

Michigan State University East Lansing, MI

Bachelor of Science: Dietetics

Graduation: May 2017

GPA: 3.3

Dean’s List: Fall 2013, Spring 2014

Registered Dietitian Exam Anticipated 2019

Dietetic Internship, St. Louis, MO

Community McDaniel Nutrition Therapy

• Evaluate challenges and opportunities of utilization of telehealth modalities for delivery of nutrition counseling from patient and provider perspectives

• Apply health behavior change strategies to help patients make lifestyle behavior changes.

• Communicate effectively both orally and in writing WIC St. Louis County

• Demonstrate effective counseling skills

• Interpret growth charts

• Explain challenges and opportunities of delivering nutrition care to WIC clients

• Conducted a successful health communication intervention for the dietitian referral program St. Alexius New Start

• Educate pre-op and post-op patients during consultation services

• Identify factors outside of the individual that affect an individual’s ability to engage in health behavior change

• Lead bariatric support group for post-operative patients to identify behavior changes BJC School Outreach, Youth Development

• Develop and design a lesson plan to educate students on health and wellness

• Increase proficiency of utilizing social media to educate youth

• Assess challenges and opportunities of providing nutrition education in a variety of classroom settings

• Implement nutrition education lessons in a variety of grade levels Clinical St. Anthony’s/ Mercy Medical Center

• Become familiar with the inpatient clinical services area

• Diligently charts patient conversations and dietary recommendations which allows all medical staff to be updated on patient’s condition.

• Use the Nutrition Care Process and standardized language to evaluate the nutritional status of patients and groups

• Conduct patient education sessions, meeting individual patient requirements, as part of the NCP

• Communicate appropriately with members of the health care team regarding patient’s nutrition care

• Contribute to the health care delivery system by participation in the health care meetings Elizabeth M. Beattie

4422 Chad Ct. Ann Arbor, MI 48103 734-***-**** Fresenius Dialysis

• Explain the challenges and opportunities of treating and receiving treatment for end stage renal disease from patient and provider perspectives

• Apply health behavior change strategies that can be utilized by dietitians to help patients undergoing renal replacement therapy make lifestyle behavior changes

• Demonstrate problem solving techniques related to common issues/concerns/work activities Food Service Children’s Hospital and Fresh Ideas

• Participate in functions of management in the hospital food service management practice area

• Plan an in-service program for food service workers

• Demonstrate leadership in a variety of situations

• Show problem solving techniques related to common issues/concerns/work activities

• Manage human, equipment, facility, and financial resources in compliance with federal, state, local, and corporate regulations

• Conduct a quality inspection in the kitchen and create a plan for improvement Employment McCallum Place Eating Disorder Facility, Webster Groves, MO October 2017 – May 2018

Food Service Staff

• Accurately portions meals, supplements and snacks, per written specifications, to meet requirements of patient’s meal plan.

• Provides alternative options to meet special dietary needs of patients with food allergies or intolerances.

• Adheres to proper sanitation methods and procedures.

• Respects and maintains the confidentiality of all patient information and patient safety goals campF.R.E.S.H Summer Camp, Clayton, MO

May 2017-August 2017

Graduate Student Assistant – Work Study

• Created health focused lesson plans tailored toward 4th-7th grade children

• Designed, implement, and lead small and large group classroom activities

• Researched teaching methods for optimal learning

• Developed food score cards and averages the scores recorded Spartan Corner, East Lansing, MI

May 2015- April 2017

Sales Clerk/ Manager

• Consistently operated a cash register to manage daily sales

• Executed business order forms through Microsoft Excel

• Obtained great personal skills to effectively cater to individual consumer preferences

• Trained new employees on product knowledge and customer service skills MSU Bakers, East Lansing, MI

August 2014- May 2015

Food Service Staff

• Prepared baked goods for Michigan State’s cafeterias

• Adhered to proper sanitary methods

• Operated restaurant grade baking equipment in a safe manner

• Trained new employees on product knowledge

Elizabeth M. Beattie

4422 Chad Ct. Ann Arbor, MI 48103 734-***-**** Extracurricular

Academy of Nutrition and Dietetics May 2017- Present Missouri Academy of Nutrition and Dietetics May 2017-Present Sigma Delta Tau Fraternity Winter 2013- Spring 2017

• Vice President of Social Relations- Executive Board (two semesters)

• Community Service Chair- General Board (one semester)

• Health and Wellness Chair- General Board (one semester)

• Social Platform Chair- General Board (one semester) Volunteering

Camp Cap

• Planed a meal made for families with a disabled member

• Developed a lesson plan for families on the benefits of cooking and eating together MSU Food Bank

• Sort, packaged, and shipped canned goods for those in need City Rescue Mission- Homeless Shelter

• Served food and drink to the homeless

• Cleaned utensils, plates, serving tools, and tables

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