1300 S. University Ave, Apt.

1204, Ann Arbor, MI

Emily Svennevik 615-364-1938 | esvennev@umich.edu
www.linkedin.com/in/emily-svennevik
EDUCATION
University of Michigan School of Public Health Ann Arbor, Michigan
Master of Public Health in Nutritional Sciences Expected: April 2020
 Dietetics concentration GPA: 4.00/4.00
University of Tennessee Knoxville, Tennessee
Bachelor of Science in Education—Kinesiology, Minor in Nutrition May 2018
 Graduated Summa Cum Laude GPA: 3.89/4.00
 Recipient of University of Tennessee Volunteer Scholarship & Tennessee HOPE Scholarship
 Participated in Australian Sporting Industry Overseas Program—Sport Research and Practice
(June 2017)
WORK EXPERIENCE
Michigan Dining Ann Arbor, Michigan
Program Assistant November 2018—Present
 Manage and review nutritional information of daily menu on Michigan Dining website to
make information accessible to students
 Assess special dietary data and inform dining services on how to accommodate dietary needs
within seven dining halls and eleven cafes
 Standardize new recipes from chefs into CBORD FoodService Suite Software to regulate
formatting of over 10,000 recipes
 Maintain and verify allergen information with manufacturers in over 40,000 ingredients in
order to accurately label all allergens to consumers
University of Michigan Ann Arbor, Michigan
Research Assistant for Tracking Our Lives Study May—October 2019
 Conducted body assessments of participants, including weight and height, to determine
baseline and post-intervention differences
 Proctored online questionnaires to determine eating and exercise behaviors and body image
thoughts pre- and post-intervention
 Informed participants of study expectations and debriefed participants post-intervention to
provide mental health resources if needed
 Maintained over 200 participant records in RedCap data system to determine eating disorder
risk among college age girls using dietary tracking apps
Neighborhood Barre Nashville, Tennessee
Front Desk Receptionist and Childcare Assistant May—August 2018
 Managed client accounts in MindBody data system to ease check-ins, track memberships,
and register new clients
 Supervised client’s children while classes were held to improve client experience
Hodges Library at University of Tennessee Knoxville, Tennessee
Student Library Assistant of the Dean’s Office May 2016—May 2018
 Tracked monthly and bi-weekly payroll of all University library employees in order for
payment processing to occur
 Guided new hire student employees in I-9 and W-2 paperwork for processing by the Human
Resources department
HEALTH EDUCATION
Sprouting Chefs, LLC Ann Arbor, Michigan
Assistant Chef June—August 2019
  Promote knife and food safety and recipe comprehension to eight to ten children aged seven
to 14 years old through demonstration and education
 Instructed children on culinary techniques via demonstration to encourage home cooking
Project Healthy Schools Ann Arbor, Michigan
Health Ambassador September 2018—Present
 Educated 25 sixth graders on nutrition and physical activity in local middle schools on a
weekly basis using multimedia and demonstrations to promote healthy habits
Nutrition Education and Activity Training Knoxville, Tennessee
N.E.A.T. Educator for Knox County Health Department August 2016—May 2018
 Taught 40 elementary aged students at afterschool care using props and graphics to endorse
the importance of nutrition and physical activity
LEADERSHIP EXPERIENCE
University of Michigan Student Advocates for Nutrition Ann Arbor, Michigan
Club Vice President May 2019—Present
 Developed and distributed monthly newsletters to over 300 graduate and undergraduate
student members to promote engagement within the club
 Planned events in collaboration with Presidents to foster member-community relationships
University of Tennessee Club Volleyball Knoxville, Tennessee
Club President May 2016—May 2018
 Organized one home tournament per semester by promoting across the southeast to
fundraise for the club
 Planned four tournaments each semester including travel accommodations of transportation
and lodging to enhance skills of the team and encourage competition and engagement
TECHNICAL SKILLS
 Software: CBORD FoodService Suite, RedCap, MindBody