Resume (download here)
Illa Jones
336.247.1295 illajonesrdu@gmail.com Raleigh, NC
Education
Meredith College, Raleigh, NC– May 2016
Bachelor of Science, Foods and Nutrition 3.7 GPA
Honors Program
Relevant Awards, Honors, Scholarships
Martha Nell Tucker Freshman Biology Award (May 2013)
Induction into Alpha Lambda Delta freshman honor society (January 2013)
Meredith’s Environmental Sustainability Initiative (ESI) Fund or Undergraduate Research (May 2013)
CES Bacchus Peer Education National Certification (September 2014)
Induction into the Kappa Omicron Nu Human and Environmental Sciences honor society(February 2015)
Shepard K. Halsch Academic Enrichment Fund for Undergraduate Research (May 2015)
Relevant Extracurricular Involvement
Cyprus of Raleigh, Intern, Raleigh NC (February 2015)
Observed dietician in daily job at retirement home
Created PowerPoint presentation of popular diets for resident presentation
Filed patient charts
Peer Health Educator, Co-chair , Meredith College (August 2013-May 2016)
Organized health events with a group
Informed public of various health concerns using tabling events, resident hall presentations, and individual counseling
Cooperated with the school’s physician assistant and nursing interns to express the health needs of the students
Relevant Work Experience
Undergraduate Research Program, Biology Department, Meredith College (Summer 2013)
Developed methodology for transferring a drought resistant plant gene into a yeast cell and testing the drought resistance of the cells
Plotted results of a spectrophotometer reading on a growth curve
Presented results to various conferences at Meredith College
Undergraduate Research Program, Foods and Nutrition Department, Meredith College (Summer 2015)
Conducted focus groups discussion issues with participants’ diets in college
Analyzed content for dominant emergent themes
Proposed possible solution for college student diet improvement
Food Service Associate, Nutrition Services, Duke Raleigh Hospital (May 2016-present)
Ordered meals for 30+ patients per meal time with varying diets including heart healthy, pureed, sodium restriction, fluid restriction, and carbohydrate restriction
Communicated with on staff RDs about patient concerns regarding non-compliance with diet or better understanding of nutritional needs
Reviewed patient meal trays for texture, low-fat, and carb counting modifications