Ilse Valle-Jones, BSNutr, MS, CDM, CFPP ~ 3 ~






NUTRITIONIST AND DIETITIAN


B.S. in Nutrition, a minor in Food Chemistry and an M.S. in Psychotherapy, Certified Dietary Manager, Certified Food Protection Professional and ServSafe Certified. Plan, direct, control, orient, supervise and instruct patients with nutrition guidance and assessment to meet their individual needs. Lead the dietary department in order to comply with food safety and quality control. Strong knowledge in Nutrition guidelines, FDA, USDA and HACCP regulations. Continue my personal development by participating and collaborating to ensure policies and procedures set by an institution.

Expertise includes skills such as:

Bi-lingual (English / Spanish) oral and written skillsPunctual and extremely responsibleCompetent and committedResult orientedExtensive multicultural knowledgeStrong communication skillsInterdisciplinary experienceOrganizing, analyzing and managing dataConducting research, analyzingLeadershipTeam-work orientedI created a webpage (www.ilsevalle.com) to promote nutrition and a healthy lifestyle for different age groupsAppearances in television and radio programsPublished articles in newspapers, contributed to education at universities, clinics, and health foundationsParticipated in research by publishingProtective Effect Of Some Vitamins Against The Toxic Action Of Ethanol On Liver Regeneration Induced By Partial Hepatectomy In Rats, in the World J Gastroenterol 2008 February 14; 14(6): 899-907 ISSN 1007-9327.



PROFESSIONAL EXPERIENCE

Health Advocate

Health Advocate @ Plymouth Meeting, PA Dec 2011To Date

Wellness Coach

Educate, motivate and guide employees in making healthy lifestyle changes. Provide a broad array of wellness solutions that help employees improve nutritional status, get fit and make other healthy lifestyle changes. Orient in order to reduce risks of diseases, prompt employees to take an active role in their healthcare and make informed decisions about their lifestyles. Provide comprehensive, up-to-date health and wellness information. Customize incentive programs and turnkey communications. Offer support to help keep employees on track towards optimum health and well-being while integrating a full-spectrum approach that provides better clinical outcomes to increase employee satisfaction and help employees take charge of their health.


Golden Living

Golden Living @ Doylestown, PA May 2011Dec 2011

Director of Nutrition and Dining Services

Recommend Nutrition medical plans and review diets. Monitor weight loss and create, review and update care plans accordingly. Create menu options with residentsfood preferences. Review dietary needs with physician to ensure meals meet specific needs. Visit patients regularly to review the nutritional status and questions they may have. Complete Minimum Data Set (MDS) information and Progress notes in Point Click Care. Recommend Medical Nutrition Therapy for those residents who require added nutrition. Oversee dining services staff, review diets and prescriptions. Supervise production, distribution, purchasing, budgeting, and the hiring, training, and scheduling of employees for the dining experience. Create an upscale experience for meal time in order to have complete customer satisfaction. Assure the dining service is compliant with FDA and State regulatory and sanitation standards. Implement HACCP throughout the flow of food in all phases of the operation. Manage staff effectively. Participate with the interdisciplinary team in order to organize special events.

Key Accomplishments:


Fox SubAcute

(Five star Nursing home for long term living)

Fox Subacute @ Clara Burke, PA and Warrington, PA Nov 2009Apr 2011

Food Service Director and Central Supply Manager

Conduct assessment of the effectiveness of nutrition care plans, employee hygiene compliance and food safety, interview patients about their diet histories, calculate and implement diet plans, and provide counsel on basic diet restrictions and standards for food preparation. Supervise production, distribution, purchasing, budgeting, and the hiring, training, and scheduling of employees for the food service of the institution. Assure the food service is compliant with FDA regulatory and sanitation standards. Implement HACCP throughout the flow of food in all phases of the operation. Manage staff effectively. Organize special events. Perform the ordering; supervise receiving, storing and preparation of food. Keep accountancy for the budget.

Order all supplies necessary for the institution, such as Nursing, Respiratory, Enteral, Incontinence, Office Supplies, and Foodservice; supervise correct stocking in all areas. Keeping track of the budget and quoting and selecting suppliers.

Key Accomplishments:


Televisa, Mexico City, Mexico 20062009

(A Multibillion top 150 Company in Latin-America devoted to the Broadcasting and Production of Soap Operas, TV series and reality shows)

Nutritionist, Quality Assurance and Dietary Manager

Quality assurance for restaurants and catering services of the company in addition to mobile kitchens meant to provide food for special locations. Developing diets/menus in accordance with nutrition needs and food services for the Managers, Directors and VP-C levels. Controlled the budgets and inventories. Conducted a dyslipidemia clinic for corporate health overseeing food quality control. Obtained blood test values, body composition and indirect calorimetry, analyzing the results and giving nutritional orientation, and assess progress. Promoted nutritional education and food quality control at the enterprise.

Key Accomplishments:


Outsourcing & Consulting, Mexico City, Mexico 19982009

Nutritionist (2003-2009)

Nutrition Consultant (2003-2009)



EDUCATION

Masters in Psychoanalytical Psychotherapy

ELEIA Institute, 2009

Bachelor in Nutrition

Dietetics and Nutrition School, 2004

(US validated equivalent degree of BS in Dietetics and Nutrition)

Minor in Food Chemistry

(Six semesters 1997 – 2000, transfer to nutrition)

Chemistry Faculty, UNAM (US equivalent of completion of 48 semester credit hrs of undergraduate study in Food Chemistry)

Oxford Examination in English as a Foreign Language (Certificate), 1998

Psychoanalytical clinic and supervision, 2008Eating Disorders Diploma, Anahuac del Norte University, 2007Oenology Diploma, Anahuac del Sur University, 2000Teachers Diploma Course, Grupo Educativo Angloamericano, 1998


PROFESSIONAL QUALIFICATIONS Certified Dietary Manager, Certified Food Protection Professional and ServSafe Certification in USA. Registered Dietitian and Therapist in Mexico.


Others