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Sarah Shackelford Clinical Resume

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SARAH SHACKELFORD, RDN

(302) 598-1393 | sarahkshackelford@gmail.com | https://sarahkshackelford.weebly.com

EDUCATION
Dietetic Intern Verification received June 2020
Sodexo | Region 4, PA and DE
 Completing various rotations in clinical and community nutrition with a concentration in pediatrics

Bachelor of Science in Human Nutrition and Dietetics May 2019


UNC Greensboro | Greensboro, NC
 Member of the Lloyd International Honors College
 Studied abroad for a 4-month semester in Northern Ireland
summa cum laude
2019 Student Excellence Award Recipient

CLINICAL NUTRITION EXPERIENCE


Dietetic Intern- Pediatric Rotation January 2020- March 2020
Nemours Alfred I. duPont Hospital for Children | Wilmington, DE
 Plotted and interpreted growth charts of pediatric patients
 Performed nutrition screening and identified patients in need of a nutrition assessment based on site's SOP and
SOPP
 Utilized Nutrition Care Process to complete nutrition assessments on pediatric patients
 Documented nutrition assessments using the ADIME format appropriately in the electronic medical record
 Completed a list of pediatric formulas and noted the specific uses for each formula
 Provided nutrition education to parents and patients based on their needs
 Developed and implemented a transition feeding plan for a pediatric patient
 Collaborated with members of the interdisciplinary team involved in patient care and participated in bedside
rounds
 Completed major research paper and presentation on CF and the Intestinal Microbiome

Dietetic Intern- Adult Acute Care Rotation September 2019-January 2020


Jefferson Health Torresdale | Philadelphia, PA
 Performed nutrition screening and identified patients in need of a nutritional assessment based on site’s SOP and
SOPP
 Completed nutrition assessments on patients with a variety of needs using the Nutrition Care Process
 Conducted a minimum of 8-9 nutrition assessments daily by the end of the adult clinical rotation
 Documented nutrition assessments using the ADIME format appropriately in the electronic medical record
 Wrote appropriate PES statements per the guidelines at the facility
 Provided nutrition education to patients based on their needs
 Collaborated with members of the interdisciplinary team involved in patient care

Nutrition Team Member May 2019 – August 2019


Victory Junction Summer Camp | Randleman, NC
Clinical
 Assess dietary needs of campers and camp staff
 Consult parents and on-site nursing on a child’s needs during camp
 Plan out meal substitutions with other nutrition team members to meet needs of campers and camp staff
 Generate carbohydrate and calorie counts for meals and snacks
 Be accessible during meal times for questions from counselors about meal substitutions
Food Service
 Prepare all meal substitutions using proper food safety and sanitation practices
 Serve meal substitutions to specific campers and camp staff at all meals and snacks
 Bake and ensure quality of all specialty items
 Assist in production of regular meals

Tray Line Attendant May 2017 – May 2019


Sodexo | Wilmington, DE;
 Assemble and deliver patient trays using the At Your Request platform
 Answer phone and order trays for patients according to dietary needs
 Assisted patients in choosing foods that fit dietary needs
 Cleaned and operated food service equipment at Tray Line
 Operated HealthTouch, the online ordering system used
 Continued development in customer service skills

Sodexo Future Leader Intern May 2018 – August 2018


Sodexo | Wilmington, DE
 Updated nutritional analysis information for hospital menu
 Worked with an RDN to revise menu inserts for specialized diets
 Worked with Health Touch to update and revise ordering screens for At Your Request operators
 Assisted in Chef rounds throughout hospital and interacted with patients
 Help to design theme days for children in the hospital

COMMUNITY NUTRITION EXPERIENCE


Dietetic Intern- School Nutrition Experience March 2020
 Applied national nutrition standards for school meals to construct breakfast and lunch bags to feed children during
school closures due to COVID-19
 Completed inventory of supplies needed for breakfast and lunch bags

Dietetic Intern- Delaware Food Bank Experience March- April 2020


 Created recipe cards using WIC ingredients for WIC participants
 Created educational handouts on iron and fiber for food bank recipients

Volunteer Manager June 2018 – May 2019


Food Recovery Network (FRN), UNCG | Greensboro, NC
 Worked with local chapter of national organization that helps to fight hunger in community through recovering
uneaten food and taking it to local partner organizations and non-profits
 Recover food from university dining hall biweekly along with collecting food from other places in the community
 Organize volunteers needed for recoveries or other community events
 Facilitate connections with delivery sites for food recovered

Food Assistance Volunteer November 2016 – May 2019


Food Recovery Network (FRN), UNCG | Greensboro, NC
 Created and deliver food boxes for the underprivileged elderly

AWARDS
Girl Scout Gold Award | Girl Scouts of the Chesapeake Bay January 2015
 Created a collaborative cookbook for those with IBD and IBS conditions
 Completed a cooking demonstration; preparing some of the recipes in the cookbook

CERTIFICATIONS
ServSafe Food Manager | National Restaurant Association December 2017

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