Emily Kathleen Handwerk

Eh420910@ohio.edu
(936) 494 8101
Campus Address:
68 South Green Dr.
Room 207 Athens, OH 45701

Permanent Address:
5190 State Route 95
Mt. Gilead, OH, 43338

OBJECTIVE: Obtain a challenging and rewarding internship in the field of dietetics to provide and enhance
professional, leadership, and personal skills
EDUCATION AND RELEVANT COURSES:
Ohio University, Health Sciences and Profession, Athens, OH
Bachelor of Science Applied Nutrition

Expected Graduation: May 2015

GPA: 3.14 / 4.0

RELEVANT EXPERIENCE:
Nutrition Counseling
Fall Semester 2014
Provided nutritional counseling to a client, including nutrition diagnosis, intervention, evaluation, and
follow-up in an outpatient setting under supervision of a registered dietitian
Skills Practiced
Dietary instruction, choosing and customizing nutrition plan, motivational interviewing, composition
of Assessment, Diagnosis, Intervention (ADI) notes, nutritional assessment, goal setting, intervention
strategies
Food and Nutrition Field Experience
Licking Memorial Hospital, Newark, OH

Summer 2014
200 Hours

Observed professional licensed dietitians in their field of study, including but not limited to, food
services, clinical, out patient, and Women Infants and Children (WIC) center
Responsibilities and Observations
Assisted outpatient dietitian in nutrition counseling, observed clinical dietitian teaching patients about
diet plans, shadowed clinical dietitian performing rounds with doctors and nurses, reevaluated hospital
recipes to be more nutritious, prepared and delivered food trays to patients, and collected patient menu
orders
Quantity Food Production
Spring Semester 2014
Ohio University Atrium Caf, Athens, OH
Applied application of food purchasing, quantity food production, menu design, and food management
principles in a commercial kitchen. Applied food safety and sanitation principles by participating in
HACCP plan. Used standardized recipes and food service equipment in production of foods.
Skills and Responsibilities
Managed classmates and kitchen, participated in working as a team to prepare foods for the caf,
participated in maintaining HACCP regulations, observed functioning of large-scale kitchen, sharpened
culinary skills