Morgan R.

Stasik

EDUCATION
Ball State University August 2017 - present
Nutrition and Dietetics Graduate Program GPA 3.8
Dietetic Internship January 2018 – August 20, 2018

University of Southern Indiana, Evansville, IN May 2016

Bachelor of Science in Dietetics, Major GPA 3.4

WORK EXPERIENCE

St. Francis Hospital: Dietary Tech Indianapolis, IN June 2016 – Present

• Guide patients through ordering food while making sure they stay within their dietary restrictions
• Demonstrate excellent customer service skills
• Ensure quality patient satisfaction throughout the Food and Nutrition Department

Deaconess Main Campus: Dietary Aide Evansville, IN May 2015 - April 2016
• Delivered trays to patients’ rooms
• Assisted in food preparation
• Aided patients with meal orders
• Washed dishes and cleaned work area

VOLUNTEER EXPERIENCE

PINNC Project- Evansville, IN (40 hours) Spring 2016

• Compiled data from food pantries about patrons’ size and location of pantry
• Wrote and received a grant from Sodexo Youth Service Association for $400
• Created a low literacy pamphlet on low sodium foods
• Screened patrons for BMI, height, weight and blood pressure

MEMBERSHIP, CERTIFICATIONS, and AWARDS

Award, Sodexo Youth of America Everyday Young Hero June 2016

Award, Sodexo Youth Foundation Grant March 2016
Member, Academy of Nutrition and Dietetics July 2015 – present
Member, Indiana Academy of Nutrition and Dietetics July 2015 - present
Citi Trained May 2015 - present
Certified, ServSafe September 12, 2014 – present
Member, Alpha Sigma Alpha Sorority August 2012 –May 2016
Morgan R. Stasik Resume Page 2

RESEARCH

Poster Presentation at Indiana Academy of Nutrition and Dietetics annual meeting. Fishers, IN. April, 12 2018.
Winton, T., Peterson, K., Stasik, M., Kistler, B. Does E-cigarettes Have an Effect on Chronic Obstructive
Pulmonary Disease and Age?

Presentation Southwestern Indiana Academy of Nutrition and Dietetics monthly meeting. Evansville, IN.
March, 24 2016. Evans, K., Tripp A., Stasik, M., Knapp, A. Does the use of early introduction of high-risk food
allergens reduce the future risk of development of food allergies compared with children not provided early
introduction of high-risk food allergens?