1832 Spooner St. | San Luis Obispo, Ca 93405 | (209) 345-7609 |

To work in a position where my education, majoring in nutrition, previous work and volunteer
experience and personal skills will be utilized and advance me towards my goals of working
in community nutrition, advocacy and health education.

Bachelor of Science, Nutrition
Cal Poly State University, Current GPA: 3.67

Expected March 2017

Concentration: Applied Nutrition, DPD Program
Related Coursework: Fundamentals of Cooking, STRIDE- Health Ambassadors,
Nutrition in Aging, Elements in Food Processing, Contemporary Issues in Food Choice,
Intro to Nutrition.
Associate of General Education, Emphasis in Natural Science
Modesto Junior College, Cumulative GPA: 3.36

Related Coursework: Healthful Living, Biology: Human Perspective, Human Anatomy,
Microbiology, Intro to Human Physiology, Nutrition, Women’s Health Issues, Exercise
and Nutrition for Healthy Living, Child Growth and Development, Fundamentals of
Public Speaking.


Organizing a community outreach event for college students to promote healthy
snacking during times of stress by providing a trail mix bar, educational pamphlets
and verbal communication.
Pre-Collegiate Symposium leader for at-risk and under-represented high school junior
students. Leading them through workshops, college tours, and organizing overnight
dorm hosts and meals.
Writing outline and presentation for Chief Dietician to present to the City of Turlock
for city-wide health fair.
Implementing and organizing in-service education presentation for hospital staff
Established schedules, educational material and ran National Nutrition Month events
for entire hospital staff, patients and community members.
Coaching adults in volleyball for the Special Olympics organization in San Luis
Obispo, Ca.


Working in various food service establishments, selling to and serving consumers,
Buying fresh produce and meats from foodservice distributors such as Fresh Point.
Partnering with artisan chocolate and candy start-up business. Promoting sales
through farmers markets, business expos and community events.


Giving in-service presentations to hospital staff on the importance of hand-washing,
the salt content of prepared food, microbial growth and spoilage in commercial
cooking, mechanical-soft diet foods, farm-to-table stages, cardiac patient diets and
Crohn’s disease.
Performing body composition assessments and communicating with clients the
results of such tests through Poly Fit.
Presenting healthy breakfast alternatives to college students living in dorms on
college campus through Cooking on Campus program.
Teaching middle school children basics of cooking techniques, including safe
handling practices and fundamentals of preparing meals.


Emanuel Medical Center – 2014 to Present

Assistant to Chief Dietician and Head Chef: menu
editing, director of National Nutrition Month, in-service
education, food preparation, patient meal delivery and
consumption assistance.

Togos Sandwich Shop – 2011 to 2014

Food preparation, customer service, managing
employees, opening and closing store, regulating food
safety practices.