Independent Registered Dietitian consulting for Nursing Homes, Hospitals, Foster Care, Home Health Care, Assisted Living, Retirement Facilities, and Food Service Manufacturers. My team of Registered Dietitians provides creative and professional advantage, plus a valuable resource for life care facilities.

My past experience in food service includes sales for manufacturing, food service brokerage, and distributor offers clients experience in cost saving avenues, flexibility and the skill to achieve organizational goals.
Development of purchasing programs provides manufacturers and institutional client’s sales experience and cost effective purchasing abilities. Development of Continuous Quality Improvement programs assists facility management to meet goals. Interim management of food service assists in achieving or exceeding licensing standards.
Contracted with individuals, facilities, and corporations to improve the quality of care provided for people in-group living environments. Recent contracted operations include:
Best Practices in Long Term Care, Inc, Contracted to assist facilities to improve quality of care, quality of life, and service systems for Immediate Jeopardy (IJ) facilities.
Team Member contract management skilled nursing facility Millbrae, CA 2006 and 2007
Team Member contract management skilled nursing facility Lodi, Ca 2008
Team Member contract management skilled nursing facility in Millbrae, Ca 2009 and ongoing consulting
Team Member contract consulting skilled psychiatric nursing facility in Stockton, CA 2009
Sycamore Asset Management, Inc State of California Receiver and Temporary Manager 2005 to present. In these locations I have been responsible for food service safety and sanitation, medical nutrition therapy, foodservice department operation, initiating foodservice culture change and coordination with other facility departments and Sycamore Asset Management team members to improve the quality of care and life provided to the people living in facilities in each location.
Team Member contract management 80 bed skilled nursing facility Bakersfield County, CA 2007.
Team Member State of California receiver in Redding and Anderson, CA 2006
Team Member State of California receiver in Huntington and Fontana CA, 2006
Team Member State of California receiver in Inglewood and Compton CA, 2006
Team Member State of California receiver in Monterey, CA 2006
Team Member contract management San Francisco, CA, 2006
Team Member State of California Receiver Capitola, CA 2005

Rose Villa, Inc, Milwaukie, OR 1992 to present RD consultant and food service advisor Robison Jewish Health Care Center at Cedar Sinai Park, Portland, OR March 2009 to present RD consultant and Culinary Services advisor Hospice Care Northwest, Portland, OR nutrition consultant and staff for hospice home health 2002 to present
Mid Valley Rehabilitation, Inc. Organization providing services for developmentally disabled clients in support, living, work, and life situations. Medical Nutrition Therapy for individuals, groups, staff, menu development, and staff education 2006 to present.

PREVIOUS WORK EXPERIENCE
Morton and Associates: Health Care and School Specialist Developed position within company for Health Care Specialist. Expanded pioneering position to include school and restaurant emphasis. Accomplishments included development of the first manufacturer health care programs in the Northwest and innovative educational programs for sales development in schools and healthcare. Based in Oregon, worked in Oregon, Washington, Idaho, and Alaska.
Mannings / Service Systems: Institutional Product Services: Northwest Field Representative Developed and negotiated corporate and association programs that furthered sales growth. Increased computer application skills, product knowledge, and inventory controls ability. Dietitian Consulting Service: Consulting Dietitian Employed with regional management and consulting firm, personally working with more than 50 accounts. Experience was obtained in the areas of purchasing, budgeting, facility design, menu planning inservice education, and governmental regulations. Food Service Director: Managed an 80-bed hospital food service department. Responsible for hiring, training, and evaluating staff, purchasing, patient nutritional education, and outpatient education, employee and patient feeding. Developed and implemented all department hospital fire and safety plans.

SKILLS AND EXPERIENCE MANAGEMENT: Design and manage dietary departments in hospitals and nursing homes. Interim Manager to assist facilities to meet state and federal regulations. Successfully managed five state food service sales territory with expansion of responsibilities including coordinating and managing sales staff at trade shows. Established and currently manage consulting firm. Chaired and managed multiple clinical, administrative and healthcare programs.
CLINICAL: Develop and prepare menus and therapeutic diets. Counsel clients in hospitals, nursing homes, foster care, assisted living, home health care, retirement living, and in private office. Perform medical documentation of new, quarterly, and nutritional risk resident’s nutritional assessments and care plans. Knowledgeable in RAI, RAP, and PPS process. Involved in research studies in geriatric nutrition. Proactive participant and advocate in providing enjoyable feeding programs to the high-risk elderly population. Speaker, author for national / regional programs regarding dining quality of life for geriatric individuals and Dining / Culinary Culture Change.

TECHNICAL: Continued active customer involvement in providing practical and relevant information regarding effective purchasing techniques, recipe development, meal production and service, costing, inventory control and nutrition trends. Through continuing education have maintained awareness of trends in product availability and assisting in cost- effective menu planning. Create, plan and execute full menu and purchasing programs for foster care, nursing homes, hospital, retirement, and assisted living facilities.

DESIGN: Create design layouts and specify equipment for hospitals, nursing homes, assisted living, and schools. Evaluate architectural drawings to determine realistic function and practicality.

MARKETING AND PUBLIC RELATIONS: Developed and implemented many programs to educate industry regarding consumer trends. Act as major presenter at industry workshops, seminars and food service expositions. Developed innovative sales materials for company sales staff that resulted in marked sales growth. Successfully market food service departments to assist management to fill and maintain census.

EDUCATION HISTORY Registered Dietitian: American Dietetic Association; R452780, License: 96 000154, Graduate Studies: Portland State University, Business Administration, Bachelor of Science: Oregon State University, Institutional Management and Dietetics

MOVE (Make Oregon Vital for Elders) Culture Change Communications Committee Member, American Dietetic Association (and affiliates), Consulting Dietitians in Health Care Facilities (CD-HCF) Area I Coordinator and Board Member (National Position representing 5,200 dietitians) 2000 – 2002, CD-HCF Oregon Chairperson 1997,1998, Secretary 2003-2007, Red Cross: Past Chairperson (5 county area), Mass Disaster Feeding, Exalt Treasurer/Board Member, a charity subsidizing low-income parents with stable, quality child care 1998-2001.

REFERENCES PROVIDED UPON REQUEST

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