CARRIE ZISKIND

carrie.ziskind@gmail.com | (443) 799-2802 | Bethesda, MD

RELEVANT EXPERIENCE
RD2BE Mentorship Program - Virtual 2020
Mentee
● Built mentor relationship with an M.S. RDN from Family Health Centers of San Diego to gain insights on clinical
experience and resources including the use of the Nutrition Care Manual
● Topics discussed included: a day in the life of an RD, community and food service experience, special credentials,
resume building and networking, volunteering and extracurriculars, and specialty areas of practice
● Participated in four panel discussions to develop deeper understanding of various areas of dietetics and created
networking opportunities with clinical RDs from WIC and Walter Reed National Medical Center

University of Maryland University Health Center – College Park, MD 2018 – 2019

Peer Educator – Nutrition Coach
● Used motivational interviewing techniques to counsel clients on skills, knowledge and habits of preparing and eating
nutritious food
● Provided nutrition coaching services to 14 UMD students, averaging three sessions for each student
● Maintained weekly check-ins with clients, updated internal progress logs, scheduled initial and follow-up coaching
sessions for approximately 40 clients and reserved necessary rooms for coaching sessions
● Participated in 40 hours of training focused on motivational interviewing, intuitive eating, nutrition counseling and best
practices for health education
● Wrote and published blog post on easy meal preparation tips for college students on Health Center’s website
● Wrote and published handout on purposeful snacks that was presented during National Nutrition Month
● Ran table events at the First Look Fair and Terps Take Care Fair sharing nutrition education information and materials
with attendees and promoting nutrition coaching services; signed up 10 students on average per event
● Met with nutrition coaching supervisor on a recurring basis to review client logs, brainstorm creative solutions for client
issues, build experience enhancements and discuss how to best utilize latest research and trends in dietetics to better
educate clients
● Organized and coordinated the distribution of hundreds of nutrition handouts by six nutrition coaches
● Developed marketing and public relations recommendations to improve engagement with nutrition coaching services
and increase new client participation

Red Bandana Bakery – Bethesda, MD 2018 – 2019

Baker and Cashier
● Baked approximately 20 cakes and 72 assorted gluten-free and vegan desserts per week to fill specialty orders and
keep storefront stocked
● Educated customers on gluten-free, vegan, and allergy-friendly products
● Executed front-of-house duties including interacting with customers, working the electronic cash register, coordinating
food delivery requests via Uber Eats and DoorDash, making sandwiches and specialty coffee orders and taking, filling,
and managing celebration cake order requests
● Organized bakery pantry, refrigerators, and freezers weekly to ensure food safety guidelines were met, minimize food
waste, and increase profit margins
● Assisted with inventory purchasing and stocking
● Executed opening and/or closing duties, including wrapping and refrigerating leftover product, cleaning all baking
appliances, pans, and tools to code, sanitizing all surfaces, and emptying all trash receptacles

University of Maryland Department of Nutrition and Food Science – College Park, MD 2018
Student Research Assistant
● Collected data on dining hall food plate waste as part of research project aimed at quantifying and hypothesizing ways
to reduce food waste in the university food system
● Engaged with diners at time of data collection to better understand food waste behaviors

OTHER PROFESSIONAL EXPERIENCE (PR and Communications Field, 2009-2017)

Ketchum Inc. – Washington, D.C. 2014 – 2017

Account Supervisor
Clients included: Seafood Nutrition Partnership, Council for Biotechnology Information, Centers for Medicare & Medicaid
Services, AARP Services, Inc., Library of Congress and Mason Dixie Biscuits. Built relationships with top tier media including:
US News & World Report, Prevention Magazine, Foodbeast, CNN Money and Good Housekeeping.
● Led end-to-end client campaigns and managed collaboration across direct reports and business units to meet key
performance metrics including cost, schedule, and client satisfaction with budgets from $20K - $2.5M
● Provided strategic counsel to clients on media relations and digital communications plans
● Developed integrated communications plans, including brand campaign activations, large-scale events, media relations
and influencer campaigns
Carrie Ziskind carrie.ziskind@gmail.com Page 2

Ketchum Inc. – Washington, D.C. (continued)

Senior Account Executive
Clients included: Dr Pepper Snapple Group, The Hershey Company, Grocery Manufacturers Association, Seaboard Foods,
USDA, Hilton Hotels and Siggis’s Yogurt. Built Relationships with top tier media including: Huffington Post, Parents Magazine,
NPR: All Things Considered, Fox Business, CBS Online, Foodnetwork.com and Cosmopolitan.com.
● Primary client contact, managed junior team members, and implemented client campaigns, including large-scale and
launch events, media relations, influencer, and corporate social responsibility campaigns including an RD-focus group
at FNCE attended by nearly 20 RDs
● Wrote content for integrated communications plans, including press releases, media outreach materials, fact sheets,
and web content

FleishmanHillard Inc. – Washington, D.C. 2009 – 2014

Account Supervisor (Previously Senior Account Executive, Account Executive, and Intern)
Clients included: Visa, Hearth, Patio & Barbeque Association, Library of Congress, AARP, Glass Packaging Institute, Corn
Refiners Association. Built relationships with top-tier media including: Family Circle, Reader’s Digest, Gannett Newspapers,
HEALTH, USA Today, Chicago Tribune, Huffington Post, Washingtonian Magazine, Boston Globe Magazine, San Jose Mercury
News.
● Primary client contact, oversaw daily deliverables, managed client expectations, and resolved issues
● Managed teams of up to 15 to implement and execute client events, including million-dollar festivals, long lead editorial
roundtables, and satellite and radio media tours
● Wrote press materials for campaigns, including press releases, e-newsletters, fact sheets, web content, social media
copy, and media outreach materials
● Served as Digital Project Manager for client websites; audited and streamlined web content
● Managed social media accounts with over 36K followers for the Hearth, Patio & Barbecue Association

VOLUNTEER EXPERIENCE

University of Maryland Healthy Eating Discovery Summer Camp – College Park, MD 2018
● Collaborated with eight peers, oversaw daily activities for 10 children aged 8-14 for a week of nutrition-related summer
camp activities
● Developed and executed a lesson plan on healthy ways to enjoy dessert
● Equipped camp participants with basic cooking techniques and safety protocols, including knife skills and the use of the
stove, oven and microwave
● Taught participants how to follow recipes and understand basic nutrition information, such as the importance of dietary
fiber, protein, carbohydrates and healthy fat

Sips and Suppers – Washington, D.C. 2017

● Prep cooked and plated 60+ plates of food for executive chef of Rasika and executive pastry chef of the Michael
Schlow Group to execute a dinner party benefiting Martha’s Table
● Served 20 people during dinner service and ensured all guests enjoyed a seamless and pleasant dining experience

EXTRACURRICULAR COURSES

Feeding Littles Toddler Course – Online 2020

Feeding Littles Infant Course – Online 2020
Classic pastry technique courses – CulinAerie 2015

EDUCATION

Bachelor of Science (BS), Dietetics Expected May 2021

University of Maryland, College Park, MD, 3.5 GPA

Bachelor of Arts (BA), Communication-Public Relations May 2009

Bachelor of Science (BS), Sociology
University of Maryland, College Park, MD, 3.5 GPA
Dean’s List