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Registered Dietitian and Nutrition Counseling Leader
LifeBridge Health & Fitness


Dietetic Intern
Virginia Tech

My experiences have helped to shape who I am as a chef, dietitian, and person.........

I completed three different rotations over a ten month period.  For my clinical rotations I went to Carilion Roanoke Memorial Hospital in Roanoke, VA.  This hospital is a level 1 trauma center so I saw very complex cases and treated some of the sickest of the sick.  I helped to assess patient's nutritional status.

I completed my community rotation with the Virginia Cooperative Extension (VCE) where I helped to design a 30-hour Master Food Volunteer Training.  I not only designed the cooking and nutrition portions of the training but I also taught them.  Besides the Master Food Volunteer Training, I also worked with recipients of SNAP (food stamps), who were also parents, to teach them cooking skills in a 6-week program called Cooking Matters.  You can read about my experience here.

I also spent some time with the Virginia Tech Sports Nutrition Department during my community rotation.  During this experience I used the Bod Pod to assess athletes percentage of body fat, I helped develop meal plans for athletes with special diets, I worked the football refueling station, and I helped to run the 2013 NCAA Indoor Track and Field Championships held at Virginia Tech.

For my food service rotation I returned to Carilion Roanoke Memorial to work in the food service department.  During this experience I sharpened my management skills and gained experience in large scale food service.

This is my current place of employment and I feel so blessed to be a part of this wonderful team.  I look forward to going to work everyday!  I am developing the nutrition counseling program from the ground up so stay tuned for updates!

It was during this internship that I truly felt that I became a chef.  I worked 80 hour weeks, unpaid, and loved every minute.  I learned how to prep and manage my own station in a timely fashion.  My palate developed during this internship as well as my understanding for ordering inventory and produce.  I am so thankful that I was able to complete this 6-month internship at such a prestigious restaurant.  Shortly after finishing my internship, Charlie Trotter's was awarded the prestigious honor of Two Michelin Stars.

With the Vegetarian Resource Group, I was afforded the opportunity to become published in their publication The Vegetarian Journal, as well as their blog.  I also got out of the office and volunteered at health fairs, nutrition conferences, and local shelters.  Click on the links below to see some samples of the writing I completed during my internship and to discover some of the events I participated in.


Sharing Some Vegan Tips at a Women's Shelter

Nutrition Hotline: Adapting Traditional Southern Recipes

Kitchen Intern
Charlie Trotter's
Communications Intern
Vegetarian Resource Group
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