Nicole Schaldone Resume

Nicole Baker Schaldone
(908)581-4217
nicole@nourishtoheal.com

PROFESSIONAL PROFILE

  • -Enthusiasm for educating students, the public and clients about nutrition
  • -Enjoys cooking, creative and comfortable with hands-on nutrition education
  • -Thrives on working in a challenging environment and excels at multi-tasking
  • -Diverse experience and interest in animal and human nutrition and food
  • -Excellent written, oral, and interpersonal skills, strong computer proficiency
  • -Comfortable and excited by public speaking on radio, Skype, or with groups

 

EDUCATION

Masters of Science Degree in Nutrition
West Virginia University, Morgantown, WV
Graduation Date- August 2004

Concurrent Dietetic Internship
Masters degree advisors Dr. Joseph Moritz and Dr. Cindy Fitch

Bachelor of Science Degree in Nutrition and Food Sciences and Dietetics
The University of Vermont, Burlington, VT
Graduation Date- May 2002
CERTIFICATIONS

Certified LEAP Therapist – certified March 2009
Certified Specialty in Oncology Nutrition – Board certified September 2008
President-Elect New Jersey Dietetic Association –June 2012 – current
New Jersey Dietetic Association Board – Region 2 Co-Chair – June 2010 – June 2012
Registered Dietitian with American Dietetic Association – registered May 2005
EXPERIENCE

Private Practice Nutrition and Wellness Counselor/Consultant Dietitian
Nourish To Heal, owner
July 2012 – Current

  • -Private practice, consulting nutrition clients in Clinton and Princeton, NJ
  • -Developed and launched website – www.nourishtoheal.com
  • -Provide virtual counseling through skype and in-person consulting
  • -Providing in-home pantry makeovers, cooking classes, grocery tours
  • -Emphasis in working with clients with food allergies and digestive issues
  • -Organize and run Hunterdon County Celiac Support Group
  • -Regularly teach classes at The Wellness Community in Bedminster, NJ
  • -Collaborate care with physicians, chiropractors, and other healthcare providers
  • -President-Elect New Jersey Dietetic Association, Advisory Board and lecturer for Dietetic Internship at The College of St. Elizabeth, preceptor for dietetic interns at Rutgers and College of St. Elizabeth

Nutrition and Menu Consultant/Cooking Classes
The Dockside Market and Grill, Flemington, NJ

January 2012 – Current

  • -Instrumental in menu development, nutrition analysis and allergy information
  • -Training and managing the front of the house – establishing protocol for dining and flow of restaurant
  • -Social media posting of nutrition, food, recipe promotion
  • -Fresh fish and vegetarian restaurant – providing cooking/nutrition classes
  • -Dietitian catering to patrons with food allergy and dietary needs

Gastroenterology Nutrition Specialist / Gastroenterology Dietitian
Advanced Gastroenterology & Nutrition, Flemington, NJ
February 2009 – August 2012

  • -Provide nutrition assessment to patients with nutrition-related digestive disorders
  • -Evaluate patient diet, medication, and supplementation interactions
  • -Assess patient need for food sensitivity, evaluate laboratory results, follow-up with individualized dietary protocol
  • -Commit to Be Fit – employee wellness program coordinator (550+ participants)
  • -Interim office manager for Advanced Gastroenterology & Nutrition (6 months)
  • -Employee of the Month for Hunterdon Healthcare – September 2010
  • -Board advisor for The College of Saint Elizabeth’s dietetic internship program
  • -Developing nutrition program, marketing materials, promoting services, speaker
  • -Nutrient analysis, laboratory evaluation of blood work, anthropometrics

Coordinator, Oncology Nutrition Services / Oncology Dietitian
Hunterdon Regional Cancer Center, Flemington, NJ

May 2007 – February 2009

  • -Assess nutritional status of oncology patients, appropriately identify nutritional risk and provide recommendations and interventions as needed
  • -Experience with patients in radiation oncology, medical oncology, palliative care, preventive nutrition and wellness in clients throughout the lifecycle and wide variety of co-morbidities
  • -Evaluate nutrition supplementation by patient request and provide appropriate recommendations for complementary nutrition
  • -Integral part of multi-disciplinary team, participate in tumor board, breast care conference, and lung conference.
  • -Current position developed secondary to expansion of services and development of new programs, oversee another Registered Dietitian
  • -Nursing student interns, Dietetic student interns, preceptor for The College of St. Elizabeth and Montclair State
  • -Develop nutrition related classes for groups of patients and clients, group size ranging from 2 through 100 participants
  • -Established weekly radio program, Healthy Hunterdon on WDVR 89.7 FM, program is continued currently
  • -Publications for nutrition and health in The Star Ledger, The Courier News, The Hunterdon County Democrat and monthly column on web for mainstreetflemington.com
  • -Recognized key note speaker for the Relay for Life of Hunterdon, 2008
  • -Provide nutrition education outside HRCC for the community at The Wellness Community, University Princeton Medical Center, Shop Rite Flemington, and other smaller groups
  • -Provide nutrition focused in-services to nursing staff and HRCC staff
  • -Established new protocols and an on-going study of head & neck cancer patients and weight stability, process improvement initiative for 2007 & 2008

Food Technologist / Research and Development
American Pie, LLC., Woodbury, NY

September 2005 – August 2006

  • -Developed new and improved methods and systems for food processing, production, quality control, packaging, and distribution
  • -Developed  sweet (bakery) and savory frozen foods
  • -Commercialized benchtop formulas by planning, coordinating, and running test kitchen, plant trials and start-ups for new and existing test formulations
  • -Sourced and evaluated raw materials and finished goods for quality of benchtop and manufactured products
  • -Organized and updated specifications for raw materials and final products
  • -Responsible for development and implementation of system for formula changes, created and updated batch/formula sheets
  • -Start-up of production at manufacturing facilities including trouble-shooting
  • -Cooperate with vendors and manufacturing facilities for quality improvement, quality control, formula changes, and cost-savings
  • -Manage quality control supervisors at co-packer facilities and control microbiological testing and product release

Technical Service Scientist / Research and Development
Solgar Vitamin and Herb, employee of Kelly Scientific

March 2005- August 2005 (6 month assignment)

  • -Reformulated products to meet European regulations
  • -Trouble-shoot manufacturing problems
  • -Conducted new product development, formulation and prototype creation
  • -Developed skills in vitamin formulations, calculations, and manufacturing
  • -Organized and scheduled technical service department projects and meetings

Human Nutrition

  • -Research assistantship providing nutrition services to children with special needs at West Virginia University Center of Excellence and Disabilities, Morgantown, West Virginia
  • -Active participant in development and creation of curriculum and course work for class at West Virginia University entitled Rural Education for Appalachian Community Health at Home, in conjunction with WVU Center for Excellence and Disabilities
  • -Completed internship with dietitian at a Rehabilitation Hospital in Morgantown, West Virginia, provides nutrition advice, counseling, and menu development.
  • -Research and presented seminar focused on starch gelatinization to colleagues and professors at West Virginia University, Morgantown, West Virginia.
  • -Oversee and advocate sanitation and proper food handling at food service facility

Animal Nutrition

  • -First author of abstract and poster presentation at Poultry Science Association meeting in Madison, Wisconsin, July 6-9, 2003
  • -First author of abstract and oral presentation at Joint Federal Animal Science Society meeting in St. Louis, Missouri, July 25-29, 2004
  • -Practical experience and experimentation of conventional and organically reared poultry
  • -Researched, implemented, and performed Phytase supplementation experiment in poultry
  • -Experienced in conducting dry matter, ash, bomb calorimetry, ether extractions, Kjeldahl protein, and HPLC amino acid analysis
  • -Experienced in diet formulation, experimental design, nutrient and statistical analyses

 

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