Cathy Wang - UBC Blogs - University of British Columbia

Cathy WangHighlights Provided nutrition and wellness education to a variety of age-groups through conductingworkshops and developing contents for a nutrition website Gained exposure to nutrition counselling through volunteering and interacting with patientsand dietitians in community dialysis centres Ensured appropriate menu planning and high-quality food production as a volunteer cook fora community kitchen and as the manager of food preparation at a student-run café Developed strong verbal and written communication skills through student leadershipinvolvement and work experiences Certified in FoodSafe Level 1, Serving It Right and Occupational First AidEducationUniversity of British Columbia – Faculty of Land and Food Systems (LFS) 3 rd Year: Dietetics MajorSept. 2009- PresentEmployment ExperiencesWellness Assistant- UBC Wellness Centre (10 hours/ week)Sept. 2012- PresentUniversity of British Columbia, Vancouver BC Researched and prepared health education materials for the Nurse on Campus program to useduring student outreach efforts once a weekCook- Café Régalade (25 hours/ week) April- Sept. 2011Vancouver BC Prepared over 50 salads and desserts per night in accordance with FoodSafe practices in afast-paced environment while maintaining a high standard for flavour and presentation Verbally communicated with the head chef to ensure that orders were fulfilled accurately Demonstrated teamwork skills by taking initiative to assist 6 other restaurant staff membersVolunteer ExperiencesFounder and President- UBC Cooking Club (6 hours/ week)Feb. 2012- PresentUniversity of British Columbia, Vancouver BC Led a team of student executives to organize, plan, and execute cooking sessions, socialevents, and community kitchen volunteer opportunities for over 40 club members Introduced students to cooking by leading cooking demonstrations for meals that aredelicious, nutritious, and culturally diverse Developed website and cooking videos to promote the UBC Cooking ClubPage 1 of 2

Wellness Peer- UBC Wellness Centre (5 hours/ week)Sept. 2011- PresentUniversity of British Columbia, Vancouver BC Responded to university students’ health concerns by providing appropriate suggestions andreferrals as a peer-educator Presented interactive workshops to groups of 8-25 students and improved their understandingof topics such as nutrition, stress management and internet addictions Co-organized a wellness fair for over 150 UBC students, identified and solicited relevantorganizations to attend the eventProject Worker- Canada-Malaysia Nutrition Project (30 hours total) Feb. 2011- PresentSupervising Dietitian: Jiak Chin Koh R.D., Vancouver BC Worked alongside a dietitian and three other university students to design a nutritioneducation website for Malaysian high school students aged 12-17 Researched and modified traditional recipes to improve their nutritional content whilekeeping cultural appeal Translated website content from English to Chinese to increase student engagementCook- Weekend Family Place (4 hours/ week) Jan. - Apr. 2012Gordon Neighbourhood House, Vancouver BC Worked with a group of 3 volunteers to prepare healthy, vegetarian meals for ~12 parentsand their young children once a week, including cooking, serving, and cleaning up Choose and modified recipes when necessary to fit within the food budget and guidelines Received positive feedback from families for almost all meals, including ethnic fare such asAfrican, Chinese and Irish dinnersVolunteer- Dialysis Unit (1 hour/ week) Apr. 2011- Apr. 2012Vancouver Dialysis Unit, East Vancouver Dialysis Unit, Vancouver BC Prepared and served snacks, tea and coffee to ~12 patients in a clinical healthcare setting Improved patients’ comfort and moods through conversation in English and Chinese Job shadowed renal dietitian Winphia Koo to learn about diet requirements for managingkidney disease, effective patient consultations, and the role of a dietitian in a healthcare teamManager-Food Preparation (5 hours/ week) Jan. - Dec. 2011Agora Café UBC, Vancouver BC In charge of overseeing the preparation of soup, quiche, and lasagna at a student-run café,including recipe selection, menu planning, and volunteer coordination Taught volunteers FoodSafe practices and cooking techniques to ensure the production ofsafe and delicious entrées Communicated regularly with food preparation shift leaders and the inventory manager toensure all necessary ingredients were available