Lydia Ellinger
Graduate Teaching Assistant at Bowling Green State University Graduate College- Claim this Profile
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German Limited working proficiency
Topline Score
Bio
Credentials
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Nutrition Focused Physical Exam - Part 2: Micronutrients, Fluid Accumulation and Functional Status
Abbott Nutrition Health Institute (ANHI)Sep, 2022- Oct, 2024 -
Nutrition-Focused Physical Exam - Part 1: Subcutaneous Fat and Muscle Loss
Abbott Nutrition Health Institute (ANHI)Sep, 2022- Oct, 2024 -
IRB Certified - Biomedical Research
Academy of Nutrition and DieteticsSep, 2021- Oct, 2024 -
ServSafe Manager
ServSafe CertifiedAug, 2021- Oct, 2024
Experience
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Bowling Green State University Graduate College
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United States
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Higher Education
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1 - 100 Employee
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Graduate Teaching Assistant
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Aug 2023 - Present
Teaching Assistant for Introduction to Nutrition (FN 2070) at Bowling Green State University. This is the largest nutrition course on campus.
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Research Study Assistant
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Aug 2023 - Present
Under the supervision of Dr. Jonathan Kershaw, I have participated in/completed the following:-Run sensory testing
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Research Assistant
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Aug 2022 - Dec 2022
Researched to gain information on the needs of sports dietitians in athletics. Collecting data regarding the need of individual and follow-up sessions, as well as team educational meetings. Researched to gain information on the needs of sports dietitians in athletics. Collecting data regarding the need of individual and follow-up sessions, as well as team educational meetings.
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The Mindful Table
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United States
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Food and Beverage Manufacturing
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1 - 100 Employee
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Food Service Worker
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Dec 2021 - Jul 2022
This is a vegan, gluten-free carry-out meal business. While most of my work deals with food preparation, I also gained nutritional knowledge. Specializing in a gluten-free and vegandiet, this job allows me to learn the importance of variation in foods to meet certain diets. From this, I took interest in autoimmune diseases, such as Celiac Disease, and the ways restaurants can accommodate them. This is a vegan, gluten-free carry-out meal business. While most of my work deals with food preparation, I also gained nutritional knowledge. Specializing in a gluten-free and vegandiet, this job allows me to learn the importance of variation in foods to meet certain diets. From this, I took interest in autoimmune diseases, such as Celiac Disease, and the ways restaurants can accommodate them.
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To Your Roots
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Netherlands
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Professional Training and Coaching
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Entrepreneur
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May 2021 - Aug 2021
Without a summer job, I took it upon myself to establish my own business. Although this served me as an individual, I was able to connect with customers on a deeper level. I tracked my own finances, purchased my own supplies, and learned to communicate in an assertive yet respectful way. I also gained experience in jewelry making, which is not a necessary quality in a prospective employee, but it allowed me to learn patience with my own actions. Without a summer job, I took it upon myself to establish my own business. Although this served me as an individual, I was able to connect with customers on a deeper level. I tracked my own finances, purchased my own supplies, and learned to communicate in an assertive yet respectful way. I also gained experience in jewelry making, which is not a necessary quality in a prospective employee, but it allowed me to learn patience with my own actions.
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The Forge
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United States
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Religious Institutions
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1 - 100 Employee
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Food Service Worker
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Jul 2020 - Aug 2020
This was a position for a short period of time. During the summers, Put-In-Bay is a hot spot for midwestern residents. I served as a multifaceted food service worker by handling prep work and running differing stations. I mainly ran the “sandwich” line, which experienced high volume in the morning. There was not a day when I did not have at least ten food tickets on my line. This job was also honed by time-management skills, multitasking abilities, and cleanliness. This was a position for a short period of time. During the summers, Put-In-Bay is a hot spot for midwestern residents. I served as a multifaceted food service worker by handling prep work and running differing stations. I mainly ran the “sandwich” line, which experienced high volume in the morning. There was not a day when I did not have at least ten food tickets on my line. This job was also honed by time-management skills, multitasking abilities, and cleanliness.
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Barista
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Jan 2020 - Jul 2020
At the beginning of my customer service career, I worked as a Barista. I was 18 years old when I began this job and was the youngest staff member. While I can pull a mean shot of espresso, I harnessed my time-management skills and people skills. Oftentimes, I would have to multitask by making multiple drinks, cleaning equipment, and preparing items for coworkers. Other skills include people management from working at the register, finances from handling transactions, and food management from working in the kitchen. Show less
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Education
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2023 - 2024
Bowling Green State University Graduate College
Master of Food and Nutrition -
2020 - 2023
Bowling Green State University
Bachelor of Science - BS, Dietetics/Dietitian
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