My decision to come to Saint Louis University was two-fold. As a competitive athlete, nutrition was integral to being at peak performance during competition. Since graduating from SLU, I started my career working in the research food lab at Washington University in St. Louis Medical School. While in the food lab, I used my culinary skills to develop products to meet specific dietary requirements for feeding studies and general research.
While I enjoy developing recipes and menus to fit specific research requirements, my professional interest is in school nutrition and the challenges in the growing industry. As the Regional Dietitian for Chartwells School Dining, I support foodservice operations by translating federal regulation for day to day operations, offering balanced meals for students in the cafeteria, providing nutrition education in the classroom, and inspiring healthy lifestyles outside of schools.
I have been invited to sit on the Food Allergy Management and Education (FAME) National Board through St. Louis Children’s Hospital. As a member, I am a content expert for school nutrition. The national FAME manual and toolkit will be available to school districts nationally in Spring 2014. I also am sitting as a panel member, alongside politicians, nurses, doctors, and media spokespersons, discussing part three from the Weight of the Nation documentary. This panel is open to the Bastrop community and is in conjunction with the school district’s wellness policy and its members. As part of Chartwells community outreach, we have become a corporate sponsor for the American Diabetes Association Walk (held in October of each year). Along with cooking demos, we had a nutrition booth and walk participants from the Chartwells community.
To future dietitians: Unless you know for sure you can’t live without working in one area of dietetics, don’t settle; be open to new experiences. You never know when you will find one that you love.