MASHA SARDARI

15 Arbor Club Drive # 210, Ponte Vedra Beach, FL I 904 525 1267 I mashasardari@gmail.com

SKILLLS: Strong Communication Skills, Strong Work Ethic, Research Skills, Disciplined, Creative, Dedicated, Organized
Language: Fluent in Russian, basic knowledge of Romanian and Spanish

AWARDS and ACCOMPLISHMENTS:

Presenter at the Florida Food and Nutrition Symposium, Orlando, FL, July 2018
- Presented a research poster and discussed the implications of implementing an RD Mentorship program at
UNF.
- Enthusiastically elaborated on why the program should be continued and the importance of mentorship in the
dietetics field.
Research Presented at the Food and Nutrition Conference & Expo, Washington, DC, October 2018
- Contributed to and collaborated with Kristen K. Roof, Ph. D., RDN, LDN on a research poster about RD
mentoring in Northeast Florida.
Dean’s List, University of North Florida, Spring 2017 – Fall 2018
EDUCATION:
Bachelor of Science in Nutrition and Dietetics, University of North Florida, Jacksonville, FL, May 2019
- Dietetics GPA 4.0/4.0
ServSafe Food Manager Certification, Jacksonville, FL, October 2019
- National Restaurant Association certification for safe food handling in restaurant management. Valid through
October 2023.
Nutrition and Dietetics Study Abroad Program – Umbria, Italy, May 1st through 16th, 2018
- In the two-week cultural immersion, I gained a new perspective on culture, language, and ethnic cuisine.
- During the experience, I actively participated in cooking classes, educational activities, and learned about
traditional and modern grape cultivation and wine production processes. These activities enhanced my
understanding of other cultures and built up the ethnic literacy essential for effective dietetics practice.
- Valedictorian Ponte Vedra High School, Ponte Vedra, FL
DIETETICS EXPERIENCE:
Waitress, Kamiya 86 Sushi and Thai, Ponte Vedra Beach, FL, December 2015 – Present
- Provided training to new and existing employees on Gluten Free, Allergy, and Food Safety Guidelines.
- Described proper food safety practices while staying culturally aware of Chinese heritage and customs.
- Educated the staff on proper dietary awareness by writing out and posting gluten free options, vegetarian
options, and vegan dishes on cards throughout the restaurant.
RD Intern, Heather Borders MBA, RD, LD/N, Kailo Nutrition, Jacksonville, FL, September 2018 – Present
- Developed attention grabbing and informational handouts, social media posts about plant-based nutrition,
vegan recipes, and advertisements for nutrition education sessions focused on nutrient dense foods.
Diet Clerk, Vicar’s Landing Assisted Living, Ponte Vedra Beach, FL, January – August 2017
- Under the guidance of the Counseling Dietitian, I composed food trays for over 30 elderly residents with a
variety of health conditions such as Hypertension, Type II Diabetes, Obesity, and Kidney Disease in an assisted
living facility.
- Processed diet changes and new diets. Maintained records of residents’ likes and dislikes, and checked selection
menus for accuracy, and completion.
- Maintained a positive, respectful attitude while taking orders and delivering customized meals to residents in
the dining hall.
RD Intern, Mihaela A. Telecan, DVM, MS, RD, Healing with Foods, Atlantic Beach, FL, June – August 2016
- Actively observed counseling sessions and recorded data relevant to individual clients in order to aid the RD in
monitoring and evaluating patient progress towards predetermined goals.
- Edited a recipe E-Book of over 30 recipes and created nutrition tables and visual diagrams of the nutritional
content of each recipe in the book.
Dietetic Intern/Lead Cook, Beaches Community Kitchen, Jacksonville Beach, FL, June 2016 – Present
- Planned, coordinated, and executed the preparation of a nutritionally adequate meal for 60 elderly and/or
homebound individuals in the Jacksonville, FL area.
- Prepared a hot meal and delegated the talks of salad creation, sandwich preparation, dessert selection, and
plating to volunteers at the kitchen.
- Monitored food safety and maintained a safe working area by delineating food safety rules to volunteers,
cleaning out the walk-in freezer, and throwing out spoiled food.
 - Considered the health conditions of the served population by cutting up meats for quadriplegic individuals,
keeping sodium content low for those with kidney disorders or hypertension, and incorporating a variety of
vegetables and fruits to support the nutritional status of malnourished recipients.
Gardener, Gyo Greens, Ponte Vedra Beach, FL, February – April 2018
- Selected seeds to be planted in soil trays within an aquaponic system.
- Planted, harvested, and organized approximately 40 trays of microgreens to be sent to local gourmet
restaurants.
- Verified quality, discarded microgreens with mold growth and withered appearance before sending out for
delivery.
- Estimated growing time for greenhouse plants and selected matured microgreens for delivery.
Nutrition Educator, The Bridge Community Center, Jacksonville, FL, January – May 2017
- Designed lessons and educated approximately 15 children, ages 8 to 12 at an after-school community center.
- Lessons included hands-on activities that helped children learn about the relationships between colors of
vegetables and fruits and the vitamins and minerals that have certain functions in their bodies when they
consume these foods.
- Encouraged learning about plants with gardening activities such as pulling weeds and collecting pomegranates
from trees.
- Taught children about protein and its function in the body though a taste tasting of plant-based proteins such
as tofu, tempeh, and cooked beans.
- Encouraged physical activity by implementing movement through games and challenges.
Nutrition Educator, Southern Women’s Show, Jacksonville, FL, October 2017
- Encouraged attendees to consume seafood by giving pamphlets, passing out coupons, and educating visitors
about the benefits of eating omega-3 fatty acids, DHA, and EPA such as cognitive support and vision protection.
RESEARCH EXPERIENCE:
Program Coordinator, RD Mentorship Program at the UNF, Jacksonville, FL, September 2017 – Present
- Developed a sustainable mentorship program in collaboration with Kristen K Roof
- Created recruitment surveys for NE Florida RD’s and dietetics program students, using the Qualtrics platform.
- Created a narrated, educational PowerPoint presentation that described “How to be a Good Mentor” to guide
the RD Mentors.
- Collected and interpreted data on RD Mentor satisfaction, student skill improvements, and program success.
- The research findings indicated that the program positively impacted RD mentors and student mentees.
- Wrote an abstract and created a presentation poster for FANS and FENCE, 2018.
LEADERSHIP:
PR Manager, Nutrition and Dietetics Research Association, University of North Florida, August 2018 – Present
- Created a clear, eye-catching, and descriptive logo for the organization.
- Managed social media accounts including Facebook, Instagram, and Gmail by posting announcements,
encouraging student engagement, and recruiting members.
- Created informative posters and flyers about the goals of the organization, meetings, and research topics.