Resume (download here)

Illa Jones

336.247.1295 Raleigh, NC


Meredith College, Raleigh, NC– May 2016

Bachelor of Science, Foods and Nutrition 3.7 GPA

Honors Program

Relevant Awards, Honors, Scholarships

  • Martha Nell Tucker Freshman Biology Award (May 2013)

  • Induction into Alpha Lambda Delta freshman honor society (January 2013)

  • Meredith’s Environmental Sustainability Initiative (ESI) Fund or Undergraduate Research (May 2013)

  • CES Bacchus Peer Education National Certification (September 2014)

  • Induction into the Kappa Omicron Nu Human and Environmental Sciences honor society(February 2015)

  • Shepard K. Halsch Academic Enrichment Fund for Undergraduate Research (May 2015)

Relevant Extracurricular Involvement

Cyprus of Raleigh, Intern, Raleigh NC (February 2015)

  • Observed dietician in daily job at retirement home

  • Created PowerPoint presentation of popular diets for resident presentation

  • Filed patient charts

Peer Health Educator, Co-chair , Meredith College (August 2013-May 2016)

  • Organized health events with a group

  • Informed public of various health concerns using tabling events, resident hall presentations, and individual counseling

  • Cooperated with the school’s physician assistant and nursing interns to express the health needs of the students

Relevant Work Experience

Undergraduate Research Program, Biology Department, Meredith College (Summer 2013)

  • Developed methodology for transferring a drought resistant plant gene into a yeast cell and testing the drought resistance of the cells

  • Plotted results of a spectrophotometer reading on a growth curve

  • Presented results to various conferences at Meredith College

Undergraduate Research Program, Foods and Nutrition Department, Meredith College (Summer 2015)

  • Conducted focus groups discussion issues with participants’ diets in college

  • Analyzed content for dominant emergent themes

  • Proposed possible solution for college student diet improvement

Food Service Associate, Nutrition Services, Duke Raleigh Hospital (May 2016-present)

  • Ordered meals for 30+ patients per meal time with varying diets including heart healthy, pureed, sodium restriction, fluid restriction, and carbohydrate restriction

  • Communicated with on staff RDs about patient concerns regarding non-compliance with diet or better understanding of nutritional needs

  • Reviewed patient meal trays for texture, low-fat, and carb counting modifications