Rosemarie

B. Biancardi

EDUCATION:
MA in Nutrition and Dietetics Graduated December 2016
Ball State University Muncie, IN
GPA 4.0
MS Nutrition Science August 2014- May 2015
Indiana University Bloomington, IN
BS in Nutrition and Dietetics Graduated May 2014
Ball State University Muncie, IN
GPA 3.5

WORK EXPERIENCE:
Dietetic Intern
Ball State University Muncie, IN May 2016 December 2016
1200 hours of supervised practice that includes hands on experience with nutrition management,
medical nutrition therapy, business and public health.
13 weeks clinical rotation: Community Hospital Anderson
9 weeks food systems management: Community Hospital Anderson
4 weeks business rotation: IU Health Ball Memorial Bariatric and Weight Loss Center
4 weeks community rotation: YMCA Muncie

Sales Associate
Ann Taylor Loft Noblesville, IN May 2015 May 2016
Provided excellent customer service to clients
Maintained a clean and organized store environment
Accurately handled cash and other forms of payment

Graduate Assistant
Indiana University Bloomington, IN Fall 2014 Summer 2015
Assisted faculty members with classes: Introduction to Foods, Medical Nutrition Therapy
Application and Nutrition for Health
Proctored tests, graded papers, graded tests and maintained the online grading system
Communicated with the professor regarding duties, assuring efficient and effective courses

LEADERSHIP EXPERIENCE:
President
Ball State Dietetics Association, Ball State University Muncie, IN May 2013 May 2014
Planned and developed agendas for club meetings
Communicated effectively with the other officers and the members to plan activates and
events for the club
Evaluated and followed University policies and procedures


EXPERIENCE:
Sodium Reduction in Communities Program Indianapolis, IN Fall 2014
Participated in CDC grant given to Marion County Public Health Department, partnered with
Eskenazi Health to reduce sodium in food served at the hospital.
Administered vending machine audits at Eskenazi Health and other community locations
Recorded and analyzed planograms of the vending machines
Monitored and recorded how vending machines meet outlined standards

Women Infants and Children, WIC Anderson, IN
Fall 2013
Learned health implications of breastfeeding for the mother and infant
Observed counseling skills related to maternal and pediatric nutrition
Obtained anthropometric measurements of infants, children and mothers for use in nutritional
counseling

Zumba Immersive Learning Project, Ball State Muncie Muncie, IN
Fall 2013
Created healthy, cost-efficient meals weekly for two and a half months
Analyzed cost and adjusted yields for each recipe to achieve proper portioning
Planned and developed a healthy cookbook for participants use after the program ended
Co-authored, reviewed and published 50 cookbooks


YOC Presentations, Youth Opportunity Center Muncie, IN
Fall 2013
Prepared presentations on hypercholesterolemia, healthy grocery shopping and antioxidants
Developed age appropriate nutrition education materials
Educated the public on MyPlate nutrition concepts with a display at a wellness fair

Boys and Girls Club Project, Boys and Girls Club Muncie, IN
Fall 2013
Aided in the transition from snacks to meals for the afterschool program
Created a two week cycle sample menu that followed the appropriate guidelines
Conducted a taste acceptability test with recipes from sample menu

Asia Pacific Field Study Abroad: Malaysia, Thailand, Singapore and Australia Summer 2011
o learned about global healthcare practices and the influence of culture on nutritional status
of various populations
o shadowed health care professionals
o Attended mini conferences and interviewed experts from Malaysia, Thailand, Singapore and
Australia