Alexandra Klarer

  401 N 28th Street

Colorado Springs, CO 80904
(618)559-1305
anklarer1035@gmail.com
EDUCATION_____________________________________________________________
University of Rhode Island Kingston, RI
Master of Science, Dietetics Expected October 2020

Southern Illinois University Carbondale, IL

Bachelor of Science, Human Nutrition and Dietetics May 2016

MEMBERSHIPS/CERTIFICATIONS____________________________________________
● Basic Life Support Certification 2018-Present
● Dietetic Technician Registered 2016-2019
● Member, Academy of Nutrition and Dietetics 2016-Present
● ServSafe National Managerial Food Safety Certification 2015-Present
● Current Member, Southern Colorado Dietetic Association 2016-Present
● Illinois Basset Certification 2015-2018
● Previous Member, Southern Illinois Dietetic Association 2015-2016
● Previous Member, Culinary Club, Southern Illinois University 2015-2016
● Previous Member, Student Nutrition Academic Council (SNAC), Southern Illinois University 2013-2016

WORK EXPERIENCE_________________________________________________________
Sodexo Dietetic Internships Colorado Springs, CO
Dietetic Intern May 2019-Present
● Complete 1248 hours of supervised practice in areas of Clinical Nutrition, Nutrition Management,
Community Nutrition, and Culinary Nutrition
● Meet or exceed competencies intended to expand knowledge and skills needed for entry-level practice as a
registered dietitian nutritionist:
● Apply evidence-based guidelines, systematic reviews and scientific literature into daily practice
● Conduct projects using appropriate research methods, ethical procedures and data analysis
● Incorporate critical-thinking skills in overall practice
● Practice in compliance with current federal regulations and state statutes and rules, as applicable,
and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice
and Code of Ethics for the Profession of Nutrition and Dietetics
● Demonstrate active participation, teamwork and contributions in group settings
● Function as a member of interprofessional teams
● Demonstrate professional attributes in all areas of practice
● Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups
and populations of differing ages and health status, in a variety of settings
● Use effective education and counseling skills to facilitate behavior change
● Coordinate procurement, production, distribution and service of goods and services, demonstrating
and promoting responsible use of resources
● Develop and evaluate recipes, formulas and menus for acceptability and affordability that
accommodate the cultural diversity and health needs of various populations, groups and
individuals
● Perform management functions related to safety, security and sanitation that affect employees,
customers, patients, facilities and food

Evans Army Community Hospital Fort Carson, CO

Dietetic Technician March 2018-April
2019

● Performed nutrition screenings and re-screenings on patients as required using Essentris and AHLTA:
o Reviewed patient health records to look for risk factors such as unintentional weight loss, poor
appetite, decreased intake, pressure ulcers and wounds, parenteral or enteral nutrition
requirements, and low BMI;
o Every five days a nutrition rescreen was performed to ensure patients met nutritional needs while
staying in the hospital;
o Checked drug nutrient interaction reports and provided patient education on necessary nutrition
interventions accordingly;
● Determined which patients were at nutrition risk and referred at risk patients to Dietitians accordingly:
o Bariatric patients, patients with chronic kidney disease, liver disease, diabetic ketoacidosis, or
pancreatitis were immediately referred to dietitians and were required to be visited within a 24
hour period;
● Printed diet order rosters, tally guides, and tray tickets and delivered to kitchen staff before each meal
● Conducted tray accuracy reports and test trays to ensure efficient and quality patient care:
o Consistently strived for patient satisfaction;
o Kept records of any errors kitchen staff made while putting together trays;
o Noted substitutions made on any items that the kitchen ran out of to evaluate food ordering and
purchasing needs for the future;
● Conducted customer satisfaction surveys weekly to obtain feedback from patients:
o Shared both positive and negative feedback with management;
o Used information received to make improvements in patient care and satisfaction;
o Brainstormed with coworkers to develop solutions to any identified problems perceived by
patients;
● Provided patient education on prescribed diet orders and helped make sound nutrition choices:
o Provided one on one consultation over the telephone with the patients on their prescribed diet
order at mealtimes;
o If a patients were on any diet other than a regular, unrestricted diet, special attention was given to
ensure they made nutrition choices that were in compliance with their prescribed plan of care;
● Complied with established standard operating procedures outlined for the medical nutrition therapy
administration
● Kept up to date on required certifications and classes as required:
o Basic Life Support, HIPPA training, Active Shooter training, Cyber Awareness training, and
continuing education required to keep DTR certification are required;

Penrose Saint Francis Hospital Colorado Springs, CO

Clinical Nutrition Assistant March 2017-January 2018

● Processed new incoming diet orders and updated existing diet orders in Computrition as requested by the
provider:
o Confirmed the prescribed diet orders through the orders signed by the provider in EPIC;
o Placed phone calls to each new patient to confirm any food allergies they may have had to ensure
a high level of patient safety and care;
● Assisted patients with appropriate menu selections for prescribed diet orders:
o Provided nutrition education to the patients about a special diet that their provider may have
ordered for them to increase the likelihood that he or she may continue to follow the diet once
discharged;
o Communicated to patients why certain menu items were restricted on various diets;
o Assisted patients in counting the carbohydrates, amount of sodium, or amount of liquids in the
foods they chose to order to ensure that they stayed at or below their prescribed allotment if they
were on a diet that required those restrictions;
 ● Updated and printed nourishment labels in correct quantities appropriate for patients:
o Delivered nourishment labels to kitchen staff designated to perform floor stock duties on the
hospital wards;
● Provided excellent customer service to patients and fellow employees:
o Communicated with patients and hospital staff with proper phone etiquette and a friendly
demeanor;
o Called patients ahead of meal times to pre order as many meals as possible to better prepare the
kitchen for busy meal times and to ensure the patient would receive their order in a timely manner;
o Offered assistance to guests and patients at the hospital with opening doors, gave directions to
various locations in the hospital, and provided instructions on how to order meals over the phone;
o Ensured guests and patients felt welcome and made efforts to gain their confidence that they or
their family member’s needs would be met while they were in the care of our facility;

Diet Technician

● Performed nutrition screenings and rescreening’s on patients in EPIC:

o Required careful review of patient medical records such as provider orders, vital signs, progress
notes, patient history and physical, wound reports, and patient intake;
o Patients were required to meet certain criteria to be considered at or not at nutrition risk and were
referred to the appropriate dietitian when found to be anything other than low or no risk;
● Provided nourishment options for patients who are classified as at risk:
o Visited patients who obtained orders for extra nourishments between meals every four days
during a hospital stay to keep them satisfied with the supplements they received;
o Patients dissatisfied with house oral supplements were provided with other nourishment options
and snacks to ensure enough calories and nutrients were provided to meet daily needs and speed
up recovery time;
● Collected and recorded calorie count information for Dietitians in EPIC for selected patients:
o Provided “calorie count” signs for patient rooms to ensure all hospital staff was aware of a calorie
count that had been ordered for a patient;
o Collected patient intake information from nursing staff and entered amounts of foods consumed in
Computrition and Essentris to be interpreted by dietitians;

The Warehouse Restaurant Colorado Springs, CO

Server January 2017-
Present

● Ensure customer satisfaction:

o Make customers feel welcome upon arrival;
o Check in frequently with guests to confirm the quality of their dining experience;
o Do something special for each guest to make them feel valued;
o Deliver a satisfaction survey at the conclusion of the meal and encourage guests to share any
positive and or negative feedback they may have about their dining experience to help make
improvements in our service model;
● Obtain and deliver customers food and drink orders in a timely fashion:
o Includes timing out of different courses to ensure each guest has time to enjoy every component of
their meal at a pace that is comfortable for them;
● Remain knowledgeable about ever-changing food and drink menus:
o Communicate with both the kitchen and the bar staff to address any questions about unfamiliar
menu items and ingredients;
● Set up and tear down private gallery catering events:
o Obtain instructions from management that includes how many tables, chairs, plates, glasses,
tablecloths, decorations, and other supplies that will be needed for a particular event and set up the
room accordingly;
 o Remain knowledgeable about any special instructions from the customer who booked the room for
the event such as music choices, lighting, menu items to be included on the buffet table, and
special item’s they would like the limited bar to carry;
o At an event’s conclusion ask management for instructions for any upcoming gallery events that
will be held in the space and begin a pre-set up to better prepare any scheduled staff that will work
that event;
● Deliver appropriate checks to customers and ensure proper payment is processed
● Follow Servsafe sanitation guidelines to help ensure a cleanly environment for both staff and customers:
o Consistently strive to receive excellent health inspection reports conducted by El Paso County;

Unity Point Elementary School Carbondale, IL

Nutrition Services Volunteer September 2015-January 2016

● Assisted and shadowed the school’s Registered Dietitian during their daily tasks:
o Participated in watching webinars to learn about various nutrition topics for professionals;
o Helped create flyers, posters, and other educational tools to promote the importance of proper
nutrition for students;
o Shadowed the school dietitian as they created monthly menu plans for school breakfasts and
lunches;
● Supervised and interacted with students during mealtime in the cafeteria:
o Surveyed students about which menu items they enjoyed or didn’t enjoy;
o Provided feedback to the dietitian to consider for future menu planning;
● Served school meals on the line to students:
o Adhered to proper portion sizes for each age group;
o Followed MyPlate guidelines and encouraged students to make nutritionally responsible choices to
assist them in building healthy eating habits;
o Became familiar with students who had special nutrition needs and assisted in seeing that those
needs were met;
● Assisted in post meal cleanup and practiced proper sanitation procedures established by the USDA’s Food
Safety and Inspection Service

ADDITIONAL SKILLS_________________________________________________________
● Working knowledge of MS Word, Excel, Access, and PowerPoint