MEGAN HENSLEY

Responsible, educated and extensively trained in the healthcare field. Has participated in several community
health efforts, demonstrating an understanding and ability to provide support for the nutritional needs of clients
in the Womens, Infants & Children program. Also credited with the creation of a modified texture meal for an
event featuring a speaker on dysphagia diets and attended by University Occupational Therapy Graduate school
students.

AREAS O F PROFICIENCY

Lectures & Presentations

Nutrition Public Service
Announcements
Social Media
Health Eating Promotion

PKU & Nutritional Implications

Meals on Wheels for Seniors
Microsoft Office (Excel, Word,
PowerPoint)
Experience in SPSS Statistics

Modified Diet Meal Manager

ServSafe Certification
Passed HIPPA Compliance Test
CPR/AED Certification

EDUCATION & AWARDS

Master of Public Health, Liberty University Online. Expected graduation- January 2015
Bachelor of Science, Cum Laude, Dietetics, James Madison University, Harrisonburg, VA May 2013
Minor: Chronic Illness, GPA: 3.68
Presidents List, Four Semesters: 2009 2012
Dean List, Two Semesters: 2011 2012
Catherine King-Frazier: Most Promising Freshman Award 2009
Joanne Pearson Dietetics Scholarship, Four Semesters: 2010 2013
Myra Doherty Memorial Scholarship, Two Semesters: 2009 2010

CLINICAL EXPERIENCE

CALVERT M EMORIAL H OSPITAL, P RINCE F REDRICK , M D, Jul 2012 A UG 2 012

Field Experience:
Assisted in conducting inventory and ordering food products and nutrition supplements as needed
Shadowed dietitian and observed counseling sessions and patient charting based on medical nutrition
therapy
Evaluated an acute care patient and compiled diet history, background information, and nutritional
implications involved with the disease to complete an in-depth 10 page case study
Attended and assisted diabetes education group classes

RELATED COURSEWORK, JAMES MADISON UNIVERSITY
Research Proposal:
Designed and presented a research proposal to peers following guidelines for authors for the Journal of
the Academy of Nutrition and Dietetics for a Research Brief
Evidence Analysis Project:
Working with team members, selected the topic of diabetes, developed a question for analysis, conducted
thorough research, analyzed and summarized articles that met our criteria, and prepared a complete
analysis appropriate for inclusion in the Academy EAL library


COMMUNITY & WELLNESS EXPERIENCE

WOMEN, INFANTS A ND C HILDREN ( WIC), H ARRISONBURG, V A Sep 2012 D EC 2 012

Community Program Project:

Mini Community Needs Assessment Worked with other team members to develop and distribute
monthly posters for the Harrisonburg WIC clinic
Posters featured in-season fruits and vegetables to promote their inclusion in daily meals

MEGAN HENSLEY

RESUME, PG.2

Audio Public Service Announcement:

Worked with other team members to create and record a 30-second public service announcement
suggesting the importance of children consuming an adequate amount of fruits and vegetables and
promoting WICs services as a resource for getting extra help

Video Public Service Announcement:
Worked with team members to develop and film a video public service announcement promoting WIC,
while also giving parents simple, easy, and creative tips regarding how to encourage children to eat more
fruits and vegetables

RELATED COURSEWORK, JAMES MADISON UNIVERSITY
Poster Presentation:
Worked with team members to compile research, prepare poster, and give presentation detailing the
metabolic disorder PKU to JMU faculty and staff
Prepared and distributed educational materials that provided information/abstracts on PKU and
nutritional implications
Mini Student Lecture:
Researched, developed and presented a short lecture to peers and dietetic faculty members on the
metabolism of iodine
Concluded with a question and answer session
Nutrition Education Project:
Developed and presented a nutrition education program to elementary school children describing the
health benefits of eating fruits and vegetables
Food Service:
Modified Diet Meal Project Manager Created a menu for a modified texture meal in a quantity cooking
class

WORK EXPERIENCE

NANNY, T HE P AINTER F AMILY , DUNKIRK, MD, N ANNY, Dec 2006 P RESENT
TEXTBOOK PROFESSOR, A NNE A RUNDEL C OUNTY P UBLIC S CHOOLS, D EALE E LEMENTARY , D EALE, MD Jun
2012 P RESENT
READING T UTOR, R OCKINGHAM C OUNTY P UBLIC S CHOOLS, HARRISONBURG, V A, Jan 2011 M AY 2 011
NANNY, T HE C AIN F AMILY , SILVER SPRING, MD, N ANNY, Jun 2006 A UG 2 010
LIFEGUARD, W EST R IVER C HILDREN S S UMMER C AMP, W EST R IVER , M D, M AY 2 009 A UG 2 009
SALES A SSOCIATE, T URN A ROUND C ONSIGNMENTS, W EST R IVER , M D, O CT 2 007- A UG 2 010

PROFESSIONAL MEMBERSHIPS

Academy of Nutrition and Dietetics, 2011 Present
James Madison University Student Dietetic Association, 2010 2013
National Society of Collegiate Scholars, 2008-2012

VOLUNTEER EXPERIENCE

Meals on Wheels Program, Price Rotary Senior Center, Harrisonburg, VA
Volunteer Farm, (harvested crops that are donated to local food banks and soup kitchens), Woodstock, VA
Society for the Prevention of Cruelty to Animals, Rockingham, VA
Anacostia Watershed Society