Rachel Driscoll

(860) 977-2971 rpd48@drexel.edu

racheldriscoll.weebly.com

Education
9/2013-6/2015

Drexel University, College of Nursing and Health Professionals

Master of Science in Human Nutrition/Didactic Program in Dietetics (GPA 3.95)

8/2006-5/2010
Bachelor of Arts in Economics

Saint Joseph's University, College of Arts & Sciences

Awards/Scholarships
2013-Present

Deans Scholarship, Drexel University

2006- 2010

Merit-Based Academic Scholarship, Saint Josephs University

2007-2010

Economics Honor Society, Saint Josephs University

Food-Service Nutrition Experience

12/2013- Present

Child Nutrition Food Service Intern, School District of Philadelphia

The School District of Philadelphia is the 15th largest district in US serving a daily average of 130,000 meals
in 300 schools to an ethnically diverse community.
Develop monthly menus for the entire school district that are appealing and meet district budget
constraints. Certify compliance with National School Lunch & Breakfast Program and Child & Adult Care
Food Program Guidelines.
Create new recipes to improve lunch participation and standardize recipes for large student population
Lead intern for Farm to School Season Extension Grant. This program links our school children with farm
fresh, locally grown foods year-round.
In-depth knowledge of One Source Point-of-Service Software, including Front of the House operations
for reimbursable meals and Back Office Management for menu planning, production records, and
nutritional analysis of products.

7/2014- 8/2014

Meal Planner/ Nutrition Educator

Healthy Head to Toe Camp, Grand Bahama Island

Developed and taught nutrition education sessions (4 sessions per day), including experiential cooking
lessons, for a day camp in Freeport, Bahamas, where approximately 70 percent of the population is
overweight or obese.

Responsible for planning, procuring and preparing all healthy breakfasts, lunches and snacks served to
the 125 campers.
Standardized recipes for meals, organized each ingredient by quantity, and created shopping lists.
Managed the kitchen and staff by providing individual instructions and delegating tasks for food
preparation.

Community Nutrition Experience

9/2014- Present

Lead Intern, Dragon Nutrition Program

Center For Integrated Nutrition and Performance (CINP)

Dragon Nutrition Program is a service that pairs a benefit-eligible Drexel employee with a Drexel
University registered dietitian for a series of one-on-one nutritional consultations.
Motivate, orient and direct the activities of graduate and undergraduate CINP interns.
Responsible for marketing Dragon Nutrition services to Drexel employees via print and social media.
Develop appropriate nutrition education materials for registered dietitians to distribute to clients.

6/2014-8/2014

Nutrition Advisor, Fleet Feet Ton of Fun Weight Loss Challenge

This summer-long program challenged the city of Hartford, Connecticut to lose 2,000 pounds.

Responsible for writing a series of articles for the weekly program newsletter on nutrition basics and the
relationship of nutrition and weight loss/maintenance.

Conducted grocery store tours to help participants make better food choices. Tours included lessons
on how to read and interpret nutrition labels, substitute healthier options in their food selections.

9/2013-Present

Prepare, organize and label meals in accordance to patient's dietary needs for Philadelphia residents
suffering from AIDS, cancer, diabetes and other life-threatening illnesses.

9/2013- 1/2014

Farmstand Clerk, Fair Food Philadelphia

Assisted with product sales and promotion of fresh, local and humane food products at Reading
Terminal Market.
Educated customers on the health benefits of buying fresh and local foods and the importance of
maintaining a sustainable agriculture system.

2012- 2013

Volunteer, MANNA

Nutrition Educator, Cooking Matters CT

Cooking Matters is a national program that empowers families that are at risk of hunger or food
insecurity with the skills, knowledge, and confidence to make healthy and affordable meals.
Organized and taught nutrition and food preparation classes in low-income neighborhoods of Hartford,
Connecticut.
Taught participants how to prepare healthy, nutritious meals on a limited budget of $10 for a family of
four.

Clinical Nutrition Experience

1/2014- 7/2014

Encouraged medical nutrition therapy interventions after patients completed biometric screening of
lipid profiles, blood glucose, blood pressure, HbA1c, and body composition.
Scheduled patient appointments and explained the role of registered dietitians and the counseling
services provided.

1/2009- 11/2009

Volunteer, Nutrition Unlimited LLC

Volunteer, HEAL Program, Lankenau Hospital

Assisted hospital food service employees to ensure that patient food trays were prepared in
accordance with their specific dietary restrictions and health guidelines. Delivered individualized
patient trays to the rooms.
Assisted at the reception desk, escorted patients to the appropriate rooms or inpatient appointments.

Professional Affiliations/ Certification

June 2015- Present
Alpha Eta Society, Drexel University Chapter
Alpha Eta Society is the national scholastic honor society for allied health professionals. The mission of the
society is to promote and recognize significant scholarship, leadership and contributions to the allied
health professions. Graduate students must have a minimum cumulative GPA of 3.8 and
recommendation of the faculty to be considered for induction.
2013-Present

Student Member, Graduate Resource Association of Nutrition &

Dietetics, Drexel University

2013-Present

Student Member, Academy of Nutrition and Dietetics

7/2010- 8/2011

TEFL Certified English Teacher, Barcelona, Spain