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Clinical Acute Care Hospital:
Ascension Seton Williamson County (ASWC) and Northwest (ASNW)

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Clinical Specialty:
Ascension Seton Diabetes Education and Medical Nutrition Clinic

  • Participated and led 1-on-1 counseling sessions for weight management, diabetes (type 1, type 1.5 LADA, prediabetes, type 2), IBD (Crohn's and Ulcerative Colitis), Celiac disease and gluten sensitivities, hypertension, hyperlipidemia and cardiovascular disease (CVD) along with other co-morbidities
  • Utilized education tools: Plate Method, Carbohydrate Counting, Healthy Meal Planning, and Nutrition Label Interpretation

  • Observed RNs counsel patients on proper technique for finger sticks, glucose monitor use, pair testing, interpretation of fasting and pre and post-prandial blood glucose readings, review of medications, foot screenings, and eye exam follow-ups

  • Spent a day with specialist RD discussing Diabetes Mellitus technology including finger stick instrumentation, CGM, insulin pumps, and transposing interstitial glucose read-outs to diet history for interpretation

  • Produced infographic now in use as an educational handout on Ultra-Processed Foods

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Clinical Specialty:
Dell Children's Culinary Medicine 

  • Researched recipes and produced cost analysis for Pediatric Resident and Medical Student Culinary Training program. Parameters included preparation time of 45 minutes or less, budget conscious, and nutrient-dense

  • Completed Internal Review Board (IRB) Proposal - Secondary Use Submission documents for Quality Improvement (QI) study involving post-partum women who will be receiving either food boxes or prepared meals for 3 months with outcome measures of keeping wellness appointments and overall health and wellness of mother and infant​

  • Completed Dual User Agreement (DUA) and Dual Share Agreement (DSA) documents for partners, Dell Children's Health Plan, and GA Foods, Inc. in the QI study mentioned above

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Clinical Speciality:
Dr. Burgermaster Lab 

  • Tasked with performing a Literature Review Matrix for possible dissertation thesis topic for graduate student involving client-clinician interaction in the community clinic outpatient setting with a focus on nutrition and diet transfer of information from clinician to client

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Common Threads 

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Dr. Poulos: The Intersection of Food Banking and Healthcare - 

Food Insecurity is Directly Related to Health Outcomes

  • Researched State-sponsored hunger relief programs

    • Texans Feeding Texans - Agricultural Surplus Grant Program

    • Collaborative for Fresh Produce - CFP

    • Hunters for the Hungry

  • Spearheaded initiation of contacts and interviewed key team members at the Houston Food Bank and Feeding Texas on food bank strategies for healthcare partnerships

  • Transcribed and summarized interviews for incorporation into ongoing research

  • Presented The Charitable Food System - Food Bank and Healthcare Partnerships

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Central Texas Food Bank

  • Modified lentil recipe, Zesty Lentil Mediterranean Salad, for the Healthy Options Program for the Elderly (H.O.P.E.) with calorie, saturated fat, and salt restrictions. Used ESHA’s Food Processor® Nutrition Analysis software for nutritional analysis and food label generation

  • Wrote an article for the Partner Agency e-Newsletter Program titled Lentils, the Power of the Pulse! 

  • Wrote article for the Commodity Supplemental Food Program (CSFP) titled Protein Consumption for Older Adults

  • Volunteered in the Community Kitchen making meals for the Summer Food Service Program which provides lunches and snacks to children of low-income families who lack a dependable source of meals during the summer

  • Participated in a mobile pantry distribution having clients fill out consent forms in English and Spanish

  • Helped design a promotional postcard magnet for inclusion in pantry boxes encouraging clients to call Food Bank Social Services for assistance with their applications for Texas HHS benefits

  • Observed Social Services consult with clients applying for Texas HHS benefits

  • Participated in cooking classes for kids aged 8-11 years old for the SNAP-Ed program

  • Participated in garden class presenting the nutritional background of the key ingredient tomatoes


Food Service:
Texas Athletic Nutrition Center (TANC)

  • Managed workflow and prepared ingredients for lunch and dinner service the juice and smoothie bar

  • Proposed a revitalization of the station including juicer method and workflow production changes to maximize product usage and minimize pulp waste

  • Reestablish composting produce waste

  • Participated in product ordering, receiving, storage and inventory

  • Practiced FIFO, food safety, and hygiene protocols

  • Created Braised Beef Cheek Taco recipe and advertised the new dish to the athletes. The dish was well received and will be featured on the new menu rotation

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