Olympia, Washington, United States
Amy Riggs has over 20 years’ communications and writing experience spanning education, legal, and food fields. She is a master’s level nutritionist currently completing her dietetic internship through Bastyr University and plans to focus her future RDN practice on oncology nutrition. Amy earned a culinary degree from Le Cordon Bleu, Ltd, London, and an undergraduate degree in Japanese Studies from Wellesley College in Massachusetts.
1,200+ hours of supervised work in clinical, community, and food service settings: Dietitian Consulting Services (Long-Term Care), Providence St. Peter Hospital, Seattle Indian Health Board, Northwest Kidney Centers, Integrating Nutrition, Seattle Children’s Hospital Home Care Services, YumDodo, Bastyr University, Bastyr Center for Natural Health, Federal Way Public Schools. Met with, assessed, and counseled clients; charted via EHR including EPIC and Point, Click, Care; produced educational handouts and social media materials; participated in kitchen, dining room, and food tray assessments.
Assist in the research and development of various handouts for specialty foci, new blog posts, recipes, and the development of social media posts; contribute new content and update current content on handouts to align with the nutrition standards of practice according to the Academy of Nutrition and Dietetics; assist with creation of presentation materials.
Interviewed, assessed, and counseled patients on nutritional therapies related to overall general wellness as well as tailored to such conditions as chemotherapy recovery, heart disease, ADHD, and gastrointestinal issues under registered dietitian nutritionist supervision. Detailed charting, after-visit notes, and continuation of care letters.