Bristy Bohara

Provided inpatient nutrition assessments and developed individualized care plans, including dysphagia support and diet texture modifications. Initiated, monitored, and adjusted enteral and parenteral nutrition and collaborated with the multidisciplinary team.

Picked and packed orders for shipping, including labeling, shrink wrapping, and staging. Operated warehouse equipment, managed inventory through receiving and cycle counts, and supported logistics including handling stock and non-stock items (including some Dangerous Goods).

Proportioned food items and set up workstations for meal service. Prepared and delivered meals-in-a-bag to ambulatory clinics and the Emergency department and managed supplies ordering and receiving.

Greeted and screened nearly 500 clients per day by asking COVID-19 screening questions and redirecting individuals appropriately. Supported infection control by communicating measures, ensuring supplies availability, and providing customer service and site orientation.

Took condition-specific diet orders, including addressing food allergies. Assisted with medical nutrition therapy by collecting health and nutritional data and screening patients to help prevent malnutrition during hospital stay.

Obtained patient information and entered it into the STAR database, managing inpatient transfers as needed. Handled clinic bookings and reception, managed supplies and inventory, and prepared required clinical documents and reports.

Provided clinical nutrition care in neurosurgery, including dysphagia support and enteral/parenteral nutrition during independent practice. Supported ICU/IMCU nutrition monitoring and assisted with outpatient clinics including cystic fibrosis and diabetes management.

Processed customer transactions using point-of-sale systems and collected payments via cash, cheque, or credit card. Scanned barcodes for inventory and pricing, handled returns, and maintained cleanliness of the work area.

Conducted yoga classes and corrected students’ body postures. Motivated students to adopt healthy lifestyles and guided techniques and energy flow during practice.

Prepared diet plans for clients based on body composition and monitored food intake. Used client diet planning and follow-up to support nutrition goals.

Developed disease-condition diet plans and calculated tube feeding. Conducted food safety and handling inspections in the food service area.

Conducted a food literacy program funded by the Government of Nova Scotia focused on food safety and food diversity. Delivered educational content to support public understanding of safe and diverse food practices.

Completed a Master of Applied Human Nutrition at Mount Saint Vincent University from 2020 to 2021.

Earned a Bachelor of Nutrition and Dietetics with a major in Dietetics, Nutrition and Food Science.

Completed a High School Diploma with a focus on Biology, Physics, and Chemistry.