Rina Hisamatsu MPH RD

313 S Revena Blvd, Ann Arbor, MI 48103

(734) 717-6201 | rinhis@umich.edu

An entry-level RD and public health practitioner who is passionate about working with children and youth of all ages
in an inpatient/outpatient setting. Experienced in various professional environments including family counseling,
research and long-term care.

EDUCATION
ACEND ACCREDITED DIETETIC INTERNSHIP, University of Michigan School of Public Health (UMSPH) 2018–2019
• Objectives: to develop competencies required to become registered dietitians through high-level practice
opportunities and training in clinical nutrition, community nutrition, and food service management.
MASTERS OF PUBLIC HEALTH IN NUTRITIONAL SCIENCES, UMSPH, Ann Arbor, MI 2018
BACHELOR OF SCIENCE IN BIOLOGICAL SCIENCES, Nagoya University, Japan 2015

SKILLS AND ABILITIES

LEADERSHIP
• Student leader for Sustainable Food Systems Roundtable, Academy of Nutrition and Dietetics 2018
• Student Admissions Ambassador, UMSPH, Ann Arbor, MI 2017–2018
• Community Service Chair, Nutritional Sciences Student Association, UMSPH, Ann Arbor, MI 2017–2018
• Nutrition and Bakery Gardens Intern, The Women’s Bakery, Rwanda 2017
• Vice-president of Nagoya University’s Foreign Student Association (COFSA), Nagoya, Japan 2015–2016
VOLUNTEERISM
• Dietetic Medical Staff; 40hrs, ADA Camp Midicha, Fenton, MI 2018
• Ypsilanti Meals on Wheels; 32hrs, Ypsilanti, MI 2016
• Nagoya University Hospital (outpatient clinic); 500hrs, Nagoya, Japan 2014–2016
• Summer volunteer at the Asian Rural Institute; 320hrs, Tochigi, Japan 2014

PROFESSIONAL EXPERIENCE AND RESEARCH

NUTRITIONIST Women, Infants, and Children (WIC) Washtenaw County, Ypsilanti, MI 2018–Present
• Facilitated WIC certification processes including nutrition counseling, education, and referrals to help
families achieve health goals.
DINING COORDINATOR Glacier Hills Senior Living Community, Ann Arbor, MI 2018–Present
• Managed food inventory and assisted in meal preparation for senior residents in the Care and Rehab
center, ensuring all meals are well balanced and meet the dietary needs of residents.
RESEARCH ASSISTANT UMSPH, Ann Arbor, MI 2017–2018
• Coordinated Interprofessional Education Teams and Teamwork online module across two campuses
through an online learning management system and conducted qualitative analysis using pre- and post-
survey data.
RESEARCH ASSISTANT (COURSE: NUTR 677), UMSPH, Ann Arbor, MI 2018
• Contributed technical support including updates and revision of lecture slides, course development, and led
several class presentations.
GRADUATE STUDENT INSTRUCTOR (COURSE: NUTR 630), UMSPH, Ann Arbor, MI 2017
• Verified class attendance, facilitated course setup, grading, office hours, review sessions, and presented a
lecture on gluconeogenesis.
LAB TECHNICIAN Institute of Transformative BioMolecules (ITbM), Nagoya, Japan 2015-2016
• Verified class attendance, facilitated course setup, grading, office hours, review sessions, and presented a
lecture on gluconeogenesis.

PROFESSIONAL MEMBERSHIPS AND CONFERENCE ATTENDENCE

• Academy of Nutrition and Dietetics Member 2017–Present
• Sustainable Food Systems Roundtable, Academy of Nutrition and Dietetics, Chicago, IL 2018
• Michigan Academy of Nutrition and Dietetics (MAND) Conference, Howell, MI 2018
PUBLICATIONS
• Bridges, D., Hisamatsu, R., & Anderson, O. S. (2018). Increasing Student Engagement Within the Core
Nutritional Sciences Curriculum: A Gameful Learning Approach. Pedagogy in Health
Promotion. https://doi.org/10.1177/2373379918814022
• Anderson, O.S., Hisamatsu, R., Dubin, L.J., Mergos, J., Vordenberg, S.E. (2018). An asynchronous,
interprofessional teams and teamwork experience for the first-exposure learner. Journal of
Interprofessional Education & Practice. https://doi.org/10.1016/j.xjep.2018.11.006.
• Ziadi, A., Uchida, N., Kato, H., Hisamatsu, R., Sato, A., Hagihara, A., Itami, K., Torii, K. U. (2017). Discovery of
Synthetic Small Molecules that Enhance the Number of Stomata: C-H Functionalization Chemistry for Plant
Biology. Chem. Commun., 2017,53, 9632-9635.