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Category: Master of Science in Applied Nutrition & Dietetics

Nutrition Insights: A Conversation with Logan’s Food Service Director

Posted on in Campus Culture in College of Health Sciences in Leaders Made in Master of Science in Applied Nutrition & Dietetics

By Ryleigh Scott, MSAND student As a Master of Science in Applied Nutrition and Dietetics (MSAND) student at Logan University, I’m always on the lookout for insights from those shaping the world of nutrition. Recently, I had the pleasure of interviewing Kurt Sliefert, the Food Service Director at Logan. Kurt has been integral in Logan’s nutrition program, overseeing the Healthy Hub and hosting several dietetic students for food service rotations. In our interview, we chatted about his role, his passion for food service and his vision for the future of Logan dining. Share a little about your journey into the …

Nutritional Myths Debunked

Posted on in College of Health Sciences in General in Healthcare in Master of Science in Applied Nutrition & Dietetics in Master of Science in Nutrition & Human Performance in Online Resources in Thought Leadership

In the ever-evolving field of nutrition, separating fact from fiction is crucial for maintaining a healthy diet. Numerous nutrition myths circulate, often leading to confusion and misinformation. Myth: Skipping Meals Leads to Weight Loss One of the most persistent nutrition myths is that skipping meals can help with weight loss. However, research shows that skipping meals can lead to weight gain instead. When you skip meals, your body’s metabolism slows down to conserve energy, and you are more likely to overeat at your next meal. Instead of skipping meals, focus on consuming a balanced diet with appropriate calorie intake to …

Logan University Nutrition Students Gain Real-World Experience at Food Outreach

Posted on in College of Health Sciences in Community & Events in General in Master of Science in Applied Nutrition & Dietetics in Students

Proper nutrition can make a world of difference. Food Outreach, a nonprofit organization in the metro St. Louis region, provides nutritional support to individuals living with HIV/AIDS or cancer through dietetic counseling, educational resources and nutritious meal services. For the past five years, Logan University’s Masters in Nutrition program has partnered with Food Outreach as part of the master’s program’s 30-week in-person supervised experiential learning (SEL) requirement. Under the guidance of registered dietitians like Rachel Kleinman, MS, RDN, LDN, CDCES, and Taylor Aarns, MS, RD, LD at Food Outreach, MS-AND students gain firsthand experience in patient care. “The nutrition assessments …

Emerging Trends in Nutrition and Dietetics

Posted on in College of Health Sciences in General in Master of Science in Applied Nutrition & Dietetics in Master of Science in Nutrition & Human Performance in Online Resources in Thought Leadership

One of the most significant nutrition trends today is personalized nutrition. This approach involves tailoring dietary recommendations to individual needs based on genetic, metabolic and lifestyle factors. Nutrition experts use data from nutrition trends reports and advanced technologies to provide nutrition advice that is highly specific to each person. The goal is to enhance overall health and address specific health issues more effectively. Personalized nutrition takes into account unique food choices, preferences and nutritional requirements, making it a transformative trend in the field of dietetics. Plant-Based Diets: A Shift Towards Sustainable Eating Another major diet trend gaining momentum is the …

The Impact of Diets on Chronic Diseases

Posted on in College of Health Sciences in Master of Science in Applied Nutrition & Dietetics in Master of Science in Nutrition & Human Performance in Thought Leadership

The relationship between a person’s diet and chronic disease is well-established, with numerous studies highlighting how a healthy diet can prevent the onset of various chronic illnesses. Consuming a balanced diet rich in fruits, vegetables, whole grains, lean protein and healthy fats like those found in fatty fish can significantly reduce the risk of heart disease, type 2 diabetes and cardiovascular disease. The World Health Organization emphasizes the importance of maintaining a healthy dietary pattern to combat non-communicable diseases globally. Dietitians play a crucial role in public health by educating individuals on the benefits of healthy eating and guiding them …

From Classroom to Clinic: My Journey as a Student Dietitian

Posted on in Careers in College of Health Sciences in Healthcare in Master of Science in Applied Nutrition & Dietetics in Students

By Ryleigh Scott, MS-AND student. Starting the journey towards becoming a dietitian has been one of the most challenging and rewarding experiences of my life. As a student in Logan University’s Master of Science in Applied Nutrition and Dietetics (MS-AND) program, I’ve had the unique opportunity to dive deep into the world of nutrition, balancing rigorous coursework with hands-on clinical rotations. My adventure into the world of nutrition began as a Division 1 student-athlete playing softball at Purdue University. Between juggling the demands of softball and working towards a degree in food science with a minor in nutrition, I began …