MEGAN PECK, RDN, LDN

maggiejpeck@gmail.com | (973) 525-4904 | linkedin.com/in/meganjpeck

EDUCATION
University of Connecticut, Dietetic Internship and Graduate Courses Class of 2017
- Department of Allied Health Sciences
Syracuse University, B.S. in Nutrition and Dietetics, Food Studies Minor Class of 2016
- Falk College of Sport and Human Dynamics
- Syracuse University of Florence (SUF) Florence, Italy | Fall 2014

EXPERIENCE
Clinical Dietitian at Upper East Side Rehabilitation and Nursing Center NY, NY | August 2017 – June 2019
- Led daily coverage for subacute and long term units at a 499-bed Cassena Care facility
- Provided medical nutrition therapy and nutrition education for 110+ adult subacute and long term
patients from hospitals in the New York metropolitan area
- Assessed patients at admission, on a quarterly basis and as needed for significant changes
- Presented in weekly Care Plan meetings with the interdisciplinary team and families
- Ensured accuracy of PRIME Dietech Food Service Software outputs and streamlined menu information
- Developed an Oral and Enteral Nutrition Formulary Card for the facility
Dietetic Intern at Hartford Hospital with the University of Connecticut Storrs, CT | August 2016 – May 2017
- Collaborated with healthcare professionals at Hartford Hospital, an 850+ bed, Level I Trauma Center
- Conducted nutrition assessments, education and medical nutrition therapy to inpatient populations on
General Medicine, Kidney/Liver Transplant, Cardiology General/ICU, Neurological/Trauma General/
ICU, Oncology, Psychiatric and Gastrointestinal Surgery Units 

- Completed 2 weeks of Staff Relief on Kidney/Liver Transplant and General Medicine Units 

- Counseled and educated a diverse outpatient population at Bariatric, Diabetes Life Care, Cystic
Fibrosis, Dialysis, CHF and Oncology facilities
Learning Assistant for Syracuse Falk College Syracuse, NY | Fall 2013 – Spring 2016
- Worked alongside Executive Chefs to teach various culinary techniques, promote creativity and
confidence in the kitchen to about 20 students per class
- Classes included: Introduction to Culinary Arts, Food Science and Fine Pastries and Desserts
Culinary Intern at Huntley Taverne Summit, NJ | Summer 2015
- Learned the dynamic of food production and restaurant service in a farm-to-fork kitchen
- Expedited dinner service with cooks and Chefs through quick communication and attention to detail
Exhibitor at the Specialty Food Association Summer Fancy Food Show NY, NY | Summer Shows 2013 – 2015
- Participated with Madison Park Foods to create more connections in the specialty food industry
- Networked and promoted the products to distributors, retailers and other food industry personnel
Volunteer with the Syracuse Community Syracuse, NY | Fall 2013 – Spring 2014
- Cooking on the Hillside Program, Alibrandi Catholic Center and Books and Cooks! Program

SKILLS
EPIC EMR, PointClickCare EMR, PRIME Dietech Software, Computrition, Webtrition, Microsoft Office Suite,
Prezi, Adobe Photoshop, General Assembly UX Design Bootcamp

CERTIFICATIONS
Hospitality Human Resources Management Certification Received May 2014
ServSafe Certified by the National Restaurant Association Received May 2013

INVOLVEMENT
Thimble Islands Sailing Club Races Branford, CT | 2000 – Present
Academy of Nutrition and Dietetics Membership Since 2012
- Nutrition Informatics and Integrative & Functional Medicine Dietetic Practice Groups
Syracuse University Sailing Team Syracuse, NY | Fall 2013 – Spring 2016
Gamma Phi Beta Fraternity, Alpha Chapter Syracuse, NY | Spring 2014 – Spring 2016