FDN degree and year of graduation:

Master of Science in Food and Nutrition, 2014

Mentor and brief summary of research while a student at UGA:

I was a member of Dr. Richard Lewis' Bone & Body Composition Lab, also known as "Lewis Lab," from 2012-2014. I conducted an original research project under the direction of Dr. Lewis titled: "Do former collegiate gymnasts maintain higher bone density after a three-decade retirement from the sport?" This is a very unique project, as 20 years ago our laboratory recruited a group of retired collegiate gymnasts to be a part of our study and have been able to study their bone density and body composition every since. I was fortunate enough to be a part of their most recent visit to our laboratory. This study is one of the longest studies of athletes and bone -- stay tuned for the publication coming soon!

Current position:

DXA Bone Density Technologist and Registered Dietitian at the UC San Diego Exercise and Physical Activity Resource Center (EPARC) and Clinical Dietitian at Scripps Health

Description of current job:

At the UC San Diego Exercise and Physical Activity Resource Center (EPARC), I perform and analyze Dual-energy X-ray absorptiomety (DXA) bone density and body composition scans. I work with individuals ranging from participants in weight loss programs, to older adults enrolled in research studies, to Olympic hopefuls. At Scripps Health, I am a clinical dietitian and provide medical nutrition therapy in an inpatient setting. I typically work with patients in our ICU, medical/surgical, and oncology units.

Recent honors or awards:

National Student Award (2014) from the Sports, Cardiovascular, and Wellness Nutrition (SCAN) dietetic practice group of the Academy of Nutrition and Dietetics. EAS Academy/CPSDA Scholarship Award (2012) from the Collegiate and Professional Sports Dietitians Association (CPSDA)

The primary reason you chose to attend UGA and be a part of the Department of Foods and Nutrition:

I was drawn to UGA before I started graduate school for an opportunity to work in the UGA Sports Nutrition Department under the direction of Jen Ketterly and Maria Breen. When I was ready to begin graduate school, I was attracted to the UGA Department of Foods and Nutrition because of the opportunity to work in Lewis Lab while gaining valuable work experience, research skills, and nutrition knowledge. From the start, I was impressed by the "family feel" of FACS and how much they support their students.

Is there anything else you would like to add?

FACS and the Department of Foods and Nutrition left such a positive impression on me. I was supported as a student and individual, had research and job opportunities I couldn't have dreamed of, met outstanding staff and students, and am so proud to be a part of the FACS and Lewis Lab family.

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