Johanna E.

Eichner
Registration Eligible | Cell phone: (860) 617-8045
Email: jo.eichner@yahoo.com | Website: www.johannaeichner.weebly.com

EDUCATION
University of Connecticut | Bachelor of Science: Nutritional Sciences | Storrs, CT. | 08/2017
 Minor: Nutrition for Exercise and Sport
 GPA 3.4/4.0—Dean’s List | Spring 2014, Fall 2014, Fall 2016

EXPERIENCE
Sodexo Regional Dietetic Internship | Connecticut | 09/2019-09/2020
Clinical Rotation: UConn John Dempsey Hospital | Farmington, CT.
 Independently conducted nutrition assessments on 8-10 patients a day and documented the Nutrition
Care Process properly in the electronic medical record.
 Completed rotation with two weeks of clinical staff relief on ICU and Oncology unit.
 Provided referrals to nutrition assistance and outpatient programs to patients and families.
 Provided in-service to clinical diet technicians on the Renal Diet.
 Designed patient education handout, “Taking Care of Your Diabetes: High Fiber Carbohydrates and
Exercise” and “Making and Using a Grocery List”.
 Educated outpatient diabetes management groups on counting carbohydrates, and monitoring blood
glucose.
 Enhanced research, communication and presentation skills by conducting research on, “Diabetes and the
Microbiome” and presenting to the RDN team.

Community Rotation: East Hartford Public Schools; SNAP, Department of Education, Foodshare | Hartford, CT.
 Developed and presented nutrition classes to the East Hartford Family Resource Center, special needs
students from JFK Middle School (virtual) and Mansfield Senior Center (virtual).
 Demonstrated strong written and verbal skills by developing nutrition education presentations using
PowerPoint and YouTube, including the written handout, “Reducing Food Waste”.
 Completed Molly Kellogg, RD, LCSW counseling course (virtual) and Dawn Clifford, PhD, RDN
advanced motivational interviewing course (virtual).

Food Service Management Rotation: East Hartford Public Schools | East Hartford, CT.
 Contributed to the Sodexo Stop Hunger Foundation, writing a white paper about corporate philanthropy
and Food Recovery Toolkit, creating infographics connecting hunger and food waste (virtual).
 Worked with members of the Food Service Management team to learn cold and hot food production,
retail management, sanitation and safety, inventory, production, dish room procedures, budgets,
scheduling, hiring, and catering.

Volunteer | Academy of Nutrition and Dietetics, CT Board of Directors | 05/2020-Present | Virtual

 Support and network for the Public Policy Committee. Establish relationships with other CT committees
who desire to increase the quality and access to nutrition.
Shadow | Mansfield Center for Nursing and Rehabilitation | 08/2018-09/2018 | Mansfield, CT.
 Interviewed residents and established rapport. Determined the need for adaptive silverware, plates and
cups. Calculated fluid and calorie requirements for residents, including tube feeds. Attended care plan
meetings with the multi-disciplinary team.
Server, Host | Chuck’s Steakhouse and Margarita Grill | 09/2017-07/2019 | Storrs, CT.
 Maintained professional role when handling customer complaints. Trained new hosts and new servers
 how to be safe, clean and efficient.
Dietary Aide | Mansfield Center for Nursing and Rehabilitation | 09/2016-07/2019 | Mansfield, CT.
 Served as member of tray line and dish room teams and prepared nourishment snacks. Catered to special
diet requirements of puree, ground dysphagia, carbohydrate controlled, renal and house whole in a fast-
paced kitchen environment.
Mentor | Saint Mark’s Episcopal Church | 08/2015-05/2018 | Storrs, CT.
 Provided a safe space for adolescents. Encouraged expression through crafts and spiritual lessons.
Volunteer | CLiCK | 08/2015-01/2016 | Willimantic, CT.
 Planned and implemented a kid friendly allergy-free cooking class to the community. Coordinated Salsa
Festival to raise funds. Drafted company policy guides.
Mentor | University of Connecticut, Student First Year Experience | 08/2015-12/2015 | Storrs, CT.
 Assisted professor of undergraduate students. Coordinated questionnaire panel. Facilitated group
discussions. Maintained online assignment submission portal.
Tutor | Edwin O. Smith High School | 01/2015-12/2015 | Storrs, CT.
 Served as a point of reference for students taking English, Biology, Human Anatomy and Physiology,
and Statistics.
Fitness Assistant | Mansfield Community Center | 08/2014-12/2015 | Mansfield, CT.
 Maintained safety and sanitation of exercise equipment. Provided nutrition information and recipes to
weekly newsletter. Performed exercise equipment tutorials.
Counselor | Before and After School Program | 08/2013-06/2015 | Mansfield, CT.
 Communicated effectively with staff, children and parents. Developed and implemented program
activities.

RESEARCH
Child Weight Surveillance Follow-Up Study | Summer of 2016 | Hartford, CT.
 Collected measurements from 1,600 Hartford-based preschool students to calculate body mass index
(BMI). Data was analyzed and found that BMI percentile decreased by 4.1 percentiles between 2012 and
2016 when multivariate models controlled for age, gender, and ethnicity.
AWARDS
 The University of Connecticut Dorothy M. Burns Scholarship (2015-2016) and the K&M Connelly
Sisters Scholarship (2015-2016), both awarded for GPA.
CERTIFICATES
 Prometric Professional Food Manager | 03/2017-03/2022
ORGANIZATIONS
 Academy of Nutrition and Dietetics (05/2016-Present). Student Organized UConn Food Recovery Club
(01/2016-12/2016), Nutrition Club (01/2014-05/2017), EcoGarden Club (01/2014-05/2017).
SKILLS
 Proficient in the use of EPIC Electronic Medical Record software, HealthTouch Diet Office
Management software, NutriBase Nutrient Analysis software, Microsoft Office, Google Drive,
Instagram, Facebook, Twitter and MacBook. Strong interpersonal, communication, and collaborative
skills. Able to multitask, manage time, adapt to a dynamic workplace, and operate in a self-directed
manner. Competent in cycle menu planning, recipe expansion, and costing.