Nicole M.

PrederSheboygan
724 Richardson Avenue
Falls, WI 53085
(920) 207-7168
predern3900@my.uwstout.edu

CAREER AMBITION:
To obtain a lifelong career in the field of Dietetics, to provide authentic leadership for future
dietitians, and to become an active member of the Academy of Nutrition and Dietetics.

EDUCATION:
Bachelor of Science, University of Wisconsin - Stout, Menomonie, WI May 2019
Major: Dietetics GPA: 3.697
Minor: Spanish
 Level of Proficiency: Conversational/working proficiency
o Ability to communicate socially with some professional application of
the language

ACADEMIC AWARDS:
 Chancellor’s Award of Academic Excellence 7 semesters
 Phi Upsilon Omicron Golden Anniversary Scholarship Spring 2018
 Stout Foundation Phi Upsilon Omicron Scholarship Spring 2018
 Lida Jameson Endowed Scholarship Spring 2017, Spring 2018
 Clara Jahn Lubs and Mary Lubs Thomsen Scholarship Spring 2016

RELEVANT COURSEWORK:
 Maternal and Child Nutrition  Community Nutrition
 Sports Nutrition  Nutrition Education & Counseling
 Medical Nutrition Therapy  Food Service & Sanitation

DIETETIC WORK EXPERIENCE:

 Dietary Aide, American Lutheran Communities, Menomonie, WI September 2017- Present
o Ensured that the nutritional needs of the patient were met
o Educated dietary requirements and developed menus and nutritional care plans
o Assisted in preparation and serving of meals
o Adhered to food service sanitation protocol

INTERNATIONAL DIETETIC FIELD EXPERIENCE:

 Commonwealth Healthcare Corp., Saipan, CNMI (95 Supervised Hours) Summer 2017
o Calculated tube feeding formulas and protein supplementations
o Created nutrition display about diabetes prevention
o Presented an “In-Service Presentation” for kitchen staff regarding specialty diets

N. Preder 1
 CNMI Public School District, Saipan, CNMI (40 Supervised Hours) Summer 2017
o Composed 14 lesson plans for nutrition education sessions
o Formulated hazard analysis and critical control point documentation for vendors
o Wrote a summer school cycle menu and an alternative menu for Muslim students
o Wrote, administered, and interpreted satisfactory surveys to make decisions regarding
lunch menu offerings
o Analyzed nutrient composition of selected menu items

 Division of Public Health Services, Saipan, CNMI (32 Supervised Hours) Summer 2017
o Created and organized the nutrition section of the “Employee Wellness Toolkit”
o Developed the vendor agreement for Grace Christian Academy
o Measured and recorded anthropometric data for community Zumba participants
o Created a pamphlet highlighting diet related diseases and their preventive measures
o Wrote newspaper article titled “Why So Salty?”

 Dialysis Center, Saipan, CNMI (30 Supervised Hours) Summer 2017

o Implemented a staff competition to improve lab values of dialysis patients
o Designed nutrition pamphlets relating to fluid intake and low/high sodium foods
o Compiled statistics for a demographic project while following HIPAA guidelines

DIETETIC FIELD EXPERIENCE:

 American Lutheran Communities, Menomonie WI (202 Supervised Hours) Fall 2017-2018
o Created and edited nutrition education materials
o Developed renal diet menus
o Compiled a snack list for low fiber foods
o Created snack lists for diabetic, cardiac, and renal diets

 Springdale Farms, Plymouth, WI (67 Unsupervised Hours) Summer 2016

o Planted, harvested, and weeded organic produce
o Compared differences and similarities of conventional and organic farming
o Participated in “Community Supported Agriculture”
o Practiced soil quality conservation by cover cropping, interseeding, mulching, crop
rotating and adding compost, minerals and microbial inoculants
o Learned how to operate large and small farm equipment

PROFESSIONAL DEVELOPMENT & LEADERSHIP ROLES:

 Stout Student Dietetic Association Fall 2015-Present
o President: Fall 2018-Spring 2019
 Lead organization in a manner that created a collaborative work environment
based on trust, candor and respect

N. Preder 2
  Delegated tasks to board members
 Planned bi-weekly board and general member meetings
 Supervised others with a clear sense of purpose, mission and focus on key
results
o President Elect: Fall 2017-Spring 2018
 Coordinated and publicized volunteer opportunities
 Designed the SSDA laptop sticker
 Implemented a “SSDA Meet the Member” program
 Solved problems by seeking relevant information before making decisions

 Phi Upsilon Omicron: Tau Chapter National Honor Society Spring 2016- Present
o Treasurer: Fall 2017- Spring 2019
 Managed savings and checking account
 Collected dues and wrote receipts
 Generated budget reports
 Compiled the yearly financial report and submitted it to the national chapter
o Secretary: Fall 2016-Spring 2017
 Recorded meeting notes and emailed the summary to members
 Took attendance at meetings

 Academic Honor Society Fall 2016- Present

o Active student member

CERTIFICATIONS:
ServSafe Food Protection Certified December 2015-December 2021

PUBLICATIONS:
Preder, N. M. (2018, October 22). Avoid Feeling Like A Stuffed Turkey. The Plymouth Review.
Preder, N. M. (2017, June 16). Why So Salty? Saipan Tribune.

ADDITIONAL EXPERIENCE:
Special Process Operator, Kohler Company, Kohler, WI Summers 2016, 2017, 2018
Sandwich Artist, Jimmy Johns, Sheboygan & Menomonie, WI February 2013-May 2017

N. Preder 3