Lara Hyde’s interest in nutrition began in Calgary Alberta where she grew up enjoying activities like skiing, hiking, and dance. She knew how important it was to “nourish her instrument” and that dance could cause body image issues. She also has a severe peanut allergy which gave her an intense focus on food. These two experiences were the framework for a healthy relationship with food. She didn’t want food to become an obsession. Then through her college years, she had many experiences that refined her focus on the science of nutrition as a career.
Nutrition Education
Nutrition Educator, Leader, Professor
Reflecting back on how she became interested in nutrition, Dr. Pam Koch, daughter of a wonderful Italian cook, remembers fondly that food was a central part of her childhood. Though an extremely picky eater, she recalls her mother making delicious meals for the family, with lots of pasta, meatball, homemade manicotti and always vegetables.
Professor, Researcher, Innovator
Stacey Snelling grew up in Meriden, Connecticut in the 60’s in a household that was typical of the time. The women’s movement was strong and starting to make inroads for women and girls, but households were still organized around a working father, a mother homemaker and children weren’t the center of attention. Attention to the role food and physical
Clinical Dietitian Passes on Knowledge as Internship Director
Imagine the amount of food needed to feed a family of 5 children! Good thing that Judy Dowd’s mother was a fun and fabulous cook, and while it was an obligation to help, Ms. Dowd loved cooking with her mother. “I knew I belonged in a field that involved cooking, food and healthcare, and I have always wanted to help people,” Ms. Dowd said in a recent conversation about her life and career.
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