PHILOSOPHY
Independent consulting for Nursing Homes, Hospitals, Foster Care, Home Health Care, Assisted Living, Retirement Facilities, and Food Service Manufacturers provides creative and professional advantage, plus a valuable resource for life care facilities. Past experience in food service sales for manufacturing, food service brokerage, and distributor offers clients experience in cost saving avenues, flexibility and the skill to achieve organizational goals. Development of purchasing programs provides manufacturers and institutional client’s sales experience and cost effective purchasing abilities. Development of Continuous Quality Improvement programs assists facility management to meet goals. Interim management of food service assists in achieving or exceeding licensing standards. Contracted with individuals, facilities, and corporations to improve the quality of care provided for people in group living environments. Recent contracted operations include: Sycamore Asset Management, Inc State of California Receiver and Temporary Manager 2005 to present. In these locations I have been responsible for food service safety and sanitation, medical nutrition therapy, food service department operation, initiating food service culture change and coordination with other facility departments and Sycamore Asset Management team members to improve the quality of care and life provided to the people living in facilities in each location.

• Team Member contract management 80 bed skilled nursing facility Bakersfield County, CA 2007.
• Team Member State of California receiver in Redding and Anderson, CA 2006.
• Team Member State of California receiver in Huntington and Fontana CA, 2006.
• Team Member State of California receiver in Inglewood and Compton CA, 2006.
• Team Member State of California receiver in Monterey, CA 2006.
• Team Member contract management San Francisco, CA, 2006.
• Team Member State of California Receiver Capitola, CA 2005.

Rose Villa, Inc, Milwaukee, Oregon 1992 to present RD consultant and food service advisor.
Columbia Care Center, RD and Food Service Consultant, Scappoose, OR.

PREVIOUS WORK EXPERIENCE
Morton and Associates - Health Care and School Specialist.
Developed position within company for Health Care Specialist. Expanded pioneering position to include school and restaurant emphasis. Accomplishments included development of the first manufacturer health care programs in the Northwest and innovative educational programs for sales development in schools and healthcare. Based in Oregon, worked in Oregon, Washington, Idaho, and Alaska.

Mannings / Service Systems - Institutional Product Services: Northwest Field Representative.
Developed and negotiated corporate and association programs that furthered sales growth. Increased computer application skills, product knowledge, and inventory controls ability.

Dietitian Consulting Service: Consulting Dietitian.
Consulting Dietitian Employed with regional management and consulting firm, personally working with more than 50 accounts. Experience was obtained in the areas of purchasing, budgeting, facility design, menu planning in service education, and governmental regulations.

Food Service Director. Managed an 80-bed hospital food service department. Responsible for hiring, training, and evaluating staff, purchasing, patient nutritional education, and outpatient education, employee and patient feeding. Developed and implemented all department hospital fire and safety plans.

PROFESSIONAL AFFILIATIONS
American Dietetic Association (and affiliates), Consulting Dietitians in Health Care Facilities (CD-HCF)
Area I Coordinator and Board Member (National Position representing 5,200 dietitians) 2000 – 2002
CD-HCF Oregon Chairperson 1997,1998
Red Cross: Past Chairperson (5 county area)
Mass Disaster Feeding Exalt Treasurer/Board Member, a charity subsidizing low-income parents with stable, quality child care 1998-2001.

MANAGEMENT
Design and manage dietary departments in hospitals and nursing homes. Interim Manager to assist facilities to meet state and federal regulations. Successfully managed five state food service sales territory with expansion of responsibilities including coordinating and managing sales staff at trade shows. Established and currently manage consulting firm. Chaired and managed multiple clinical, administrative and healthcare programs.

CLINICAL
Develop and prepare menus and therapeutic diets. Counsel clients in hospitals, nursing homes, foster care, assisted living, home health care, retirement living, and in private office. Perform medical documentation of new, quarterly, and nutritional risk resident’s nutritional assessments and care plans. Knowledgeable in RAI, RAP, and PPS process. Involved in research studies in geriatric nutrition. Proactive participant and advocate in providing enjoyable feeding programs to the high-risk elderly population. Speaker at national and regional programs regarding dining quality of life for geriatric individuals.

TECHNICAL
Continued active customer involvement in providing practical and relevant information regarding effective purchasing techniques, recipe development, meal production and service, costing, inventory control and nutrition trends. Through continuing education have maintained awareness of trends in product availability and assisting in cost- effective menu planning. Create, plan and execute full menu and purchasing programs for foster care, nursing homes, hospital, retirement, and assisted living facilities.

DESIGN
Create design layouts and specify equipment for hospitals, nursing homes, assisted living, and schools. Evaluate architectural drawings to determine realistic function and practicality.

MARKETING AND PUBLIC RELATIONS
Developed and implemented many programs to educate industry regarding consumer trends. Act as major presenter at industry workshops, seminars and food service expositions. Developed innovative sales materials for company sales staff that resulted in marked sales growth. Successfully market food service departments to assist management to fill and maintain census.

EDUCATION HISTORY
Registered Dietitian: American Dietetic Association:
R452780 License: 96 000154

Graduate Studies: Portland State University, Business Administration Bachelor of Science Oregon State University, Institutional Management and Dietetics

Susan McCorkell Worth, RD, LD received her BS degree in Institutional Management and Dietetics from Oregon State University and has done graduate studies at Portland State University in Business Administration. Susan pioneered and developed the position of Health Care and School Specialist for a food service broker. She developed and manufacturer healthcare programs in the Northwest and innovative educational programs for sales development in schools and healthcare. She has her own consulting business, CREATIVE FOOD OPTIONS, offering services to nursing homes, hospitals, foster care, home healthcare, assisted living, retirement facilities, food service manufacturers and schools. She is an active member of the American Dietetic Association, Oregon Dietetic Association and the Consulting Dietitians in Health Care Facilities (CD-HCF) practice group. Susan was on the national board for CD-HCF as Area I Coordinator and the nominating committee. She has served on the Portland Community College Foods and Nutrition Advisory Board for the Oregon State University industry advisory program for Foods and Nutrition and Institution Management. Susan has been actively involved with community boards such as Red Cross: Mass Disaster Feeding and Exalt, a program to subsidize child-care cost for low-income parents. Susan is committed to improving the quality of life for the residents in long-term care. A native Oregonian, she lives in Beaverton, Oregon, with her husband.

REFERENCES PROVIDED UPON REQUEST