Amber Tovey

1239 E. Foothill Blvd #104

OBJECTIVE EDUCATION
California Polytechnic State University, San Luis Obispo Bachelor of Science in Nutrition expected graduation June 2014 Concentration: Applied Nutrition Overall GPA: 3.64 DPD GPA: 3.74 Deans List: 9 quarters

San Luis Obispo, CA 93405 (530) 230-7126

atovey@calpoly.edu

To obtain a career in health, specifically nutrition related.

CERTIFICATIONS AND SKILLS

ServSafe Certification ESHA Food Processor Software NIH Human Subjects Privacy Certification Intermediate in Spanish Proficient in Microsoft Word, Excel, and PowerPoint

PRACTICUM
Fundamentals of Food: 30 hours of cooking and preparation using a variety of foods and cooking methods Culinary Management: 30 hours of cooking specially planned meals with various nutrient requirements or cost limitations, as well as analyzing recipes based on nutrition value Elements of Food Processing: 30 hours of experiencing different food processing methods along with different quality assurance methods Nutrition in Aging: 12 hours of volunteering at a skilled nursing facility, serving the elderly. Institutional Food Service: 30 hours of field experience; viewing various kitchens along with menus and institutional policies Institutional Food Service II: 15 hours of food service in various types of institutions, along with menu planning, and creating a meat specification. Elementary Spanish: Over 30 hours of conversation practice in Spanish along with four years of Spanish in high school Community Nutrition: Experience writing a grant. 12 hours of working with preschoolers at Head Start Nutrition Education: Created and delivered a lesson plan on the importance of dairy for preschool aged children Metabolism II: Analysis of own blood including hemoglobin, hematocrit, serum iron, total iron binding capacity, serum iron, cell count, high density cholesterol, low density cholesterol, total cholesterol, and triglycerides. Also, calculating the glycemic index of a food Clinical Nutrition: Several case studies. Analysis of the patients lab values and based on these values, the creation of an appropriate diet for our diagnosis Critical Evaluation of Nutrition Research: Evaluation and interpretation of scientific research articles

RELATED EXPERIENCE
Activities Assistant, Amber Grove Memory Care Chico, CA 10 hours/wk Summer 2013 Led light exercise classes with seniors who have dementia Directed activities to increase variety of daily life, thereby, increasing their quality of life Assisted residents with daily living tasks while socializing with them Analyzed the menu with the cook Casper Internship, Cathrine Himberg Chico, CA 30 hours Summer 2012 and 2013 Analyzed a school menu from an independent tuition free school in Harlem, New York Compared nutrients in the menu to the requirements for Healthy Hunger Free Kids Act Evaluated breakfast and lunch recipes through ESHA Proposed ideas to educate kids on nutrition via a PowerPoint Teaching Assistant, Arlene Grant-Holcomb San Luis Obispo, CA 4 hours/wk Fall 2012 Corrected students papers, quizzes, and tests Data entry via entering grades into PolyLearn Helped students with questions during lab Prepared for lab by getting all ingredients ready for the students Checked students out of lab and made sure labs were thoroughly completed