At age nineteen, I flew to Wisconsin to serve a religious mission for eighteen months.

While out, I was always paired with another missionary. The first missionary with whom I

served grew up on a Native American reservation and, to my shock, was mainly familiar with

foods like hot dogs and items requiring little preparation. I was further astounded by the

dietary patterns of each ensuing missionary with whom I served. The next, concerned with her

physique, primarily ate spinach and tuna by day then binged on sweets by night. Another, who

never learned to cook, would generally eat canned food and regularly requested fast food. One,

with an extreme desire to lose weight, bought a bag of apples to live on for a week. Another,

suffering from anxiety and depression, mainly ate Top Ramen.

            I realized, during this experience, I had taken for granted the healthy lifestyle I developed

growing up. I have always possessed a passion for nutrition and cooking and assumed others

did too. Before my mission, I completed two semesters at Southern Utah University (SUU) with

the plan to become a pharmacist. Although medicine has its place, the moment one of these

missionaries asked me if she would be able to lose weight by living solely off apples, I

immediately decided I would help others through diet, not drugs. 

            With this experience impelling me to become a dietitian, I took a study abroad trip to

Japan to learn nutrition practices of different cultures. While sitting in a classroom of fourth-

grade students, I observed the carefully cultivated garden through the window as five students

wearing hairnets, aprons and gloves prepared to serve lunch to their peers. We filed through

the line then sat at desks while a student read aloud the health benefits and source of the

bonito we were enjoying. After twenty minutes, the students returned their trays. One of my

peers followed suit and searched for a garbage bin to toss her leftover rice. The students,

puzzled about where to place the food waste, dumped it back into the rice pot. These children

are taught in elementary school about their food, and as a result, they respect and rarely waste

it. I learned the techniques used in this culture to help children develop healthy attitudes, which

has deepened my desire to implement healthy practices such as these among families in the

United States.
            In addition to these valuable experiences, many others have bolstered my repertoire of

strengths to prepare me to be a successful dietitian. As president of Kappa Omicron Nu, the

National Honor Society for Health Sciences at SUU, I used my leadership strengths to conduct

group discussions, delegate assignments, organize events, process financial data, and

undertake responsibilities. Throughout my last three years of college, I maintained a part-time

job as the manager of SUU’s work order system. In this position, I utilized my problem-solving

skills as I was the only person to call when a question arose concerning the software system. I

developed competency in working with Microsoft Office programs within which I prepared

reports and manipulated formulas. During this time, I also relied on my strength as a team

worker to collaborate with others on projects.

            Throughout one year at SUU, I designed and executed a research survey with dietitian

Matt Schmidt to assess college-aged students’ attitudes, knowledge, and opinions about

weight-loss supplements. This experience enabled me to use my organizational, critical

thinking, and literary skills as I poured over peer-reviewed literature, followed the scientific

method, analyzed scientific literature, and presented research findings. Soon after, I accepted

an opportunity to write a grant proposal for a non-profit homeless shelter. This project allowed

me to demonstrate my writing strengths while guiding me through the process of preparing a

grant: a skill that will prove useful as a dietitian.

            More recently, I volunteered at Menachem Mendel Academy in Arizona to create plant-

based breakfast and lunch menus for students. I worked independently and reported my

progress regularly to the founder. After over 150 hours, I handed in three months of menus,

120 recipes, and information for the school to qualify for reimbursement by the National School

Lunch Program. To conclude this project, the founder filmed an interview with me in which I

used my public speaking strengths to explain the research backing the new menu.

            Although these experiences demonstrate a few of my experiences and strengths, I

acknowledge I have weaknesses that affect me professionally. I have always had an eye for

perfection which presses me to criticize flaws. For example, after my study abroad trip, I was
extremely candor in the survey assessing my experience. I thought my input would improve

future trips. I felt badly about my remarks and quickly approached my professor to discuss my

feedback with him. I learned that he took my survey results as a personal blow, and I was

grateful I could be there to properly communicate and clear up the issue. He was thankful for

our conversation and invited me to do research with him the following year. This experience

taught me to be sensitive to others’ feelings regardless of any situation I think requires

improvement. I continue to work on this in all aspects of life and will continue to improve as a

dietitian.

            I am thrilled at the idea of exercising my strengths and improving my weaknesses as an

intern. Completing the University of Northern Colorado’s dietetic internship will allow me to

enhance my nutrition counseling skills to accomplish my short-term goal of establishing a

private practice to counsel mothers and children on establishing healthy habits. As evidenced

by my experience in Japan, I know healthy habits can be formed at a young age, and mothers

are receptive to information to raise healthy families. I’m excited to shape healthy eating habits

to increase long-term health for many. My long-term goal is to establish a clinic within my

husband’s medical practice so together we may offer well-rounded healthcare to individuals

and families.