Dietetic Internship

2010-2011 Northern Virginia Interns

   

(Left to right in picture)

Rachel Miller graduated in May 2010 from Virginia Tech with a Bachelor’s degree in Human Nutrition, Foods, and Exercise with two concentrations: Dietetics and Consumer Foods.  During her undergraduate career, she was a Resident Advisor for three years, developed and implemented  VT’s dietetics ePortfolio system, and was a summer intern with the National Association of College and University Food Service (NACUFS) at Montana State University.  Rachel has already signed a contract to work for Morrison Management Specialists as a clinical dietitian upon graduation from the program.  Rachel is looking forward to further exploration of dietetics after receiving a solid clinical foundation with Morrison. 

Wendy Weisblatt graduated with a BS in Nutrition and Food Science from the University of the District of Columbia. While a student, Wendy gained food service and clinical experience as a Health Tech in the Department of Nutrition in NIH’s Clinical Center. She also served as Vice President and Historian for UDC’s Student Dietetic Association. In addition, she worked for UDC’s Cooperative Extension, Center for Nutrition, Diet and Health as a Program Assistant and Nutrition Educator. Through her work at the Cooperative Extension, Wendy participated in the development of a nutrition education curriculum for the Expanded Food and Nutrition Education Program (EFNEP). Wendy also holds a BS in Government and Politics from the University of Maryland and hopes to pursue a career that focuses on improving childhood nutrition through advocacy.

Hannah Barker graduated from the University of Maryland in 2010 with a Bachelor’s degree in Dietetics. While at Maryland, Hannah volunteered at a local hospital, worked at the USDA’s Human Nutrition Research Center in Beltsville, and studied medicinal plants and foods during a winter abroad in Peru. Hannah looks forward to working in a clinical setting upon completion of the internship.

Melissa Ramsey graduated from James Madison University with a BS in Dietetics. During her time at JMU, Melissa led a small group for intervarsity, was a member of Saferides and was also a member of JMU’s Dietetics Association. Other volunteer activities include leading exercise classes, as well as giving nutrition tours, to active military personnel at Langley Health and Wellness Center, working with the dietetic staff at Riverside Regional Medical Center and participating in a mission trip to Costa Rica where she was able to help start a nutrition scholarship program for undernourished children in the community. Melissa hopes to pursue a job as a clinical or community dietitian and hopes to one day get her masters in exercise science.

Cory Talbott received her Bachelor’s degree in Food and Nutrition from Montana State University.  She was a sergeant at the county jail when she decided to return to school to become a registered dietitian.  She loves all aspects of nutrition with passions for clinical (particularly celiac disease), community (nutrition for school kids), and food service (focusing on local food incorporation).  Cory plans to work in the field of corrections incorporating nutrition counseling, teaching cooking classes to inmates, and developing reintegration programs involving gardening and life skills through self-sufficient nutrition.  In her spare time, when she is not playing food pyramid games with her kids, Cory is an ice hockey referee.

Genevieve Clarke earned her Bachelor's degree in Food Science with a concentration in Human Dietetics from Clemson University. During her college experience, she instructed group fitness classes in cycling, kickboxing and weight training. She was also the leader of a nutrition research team that conducted research amongst freshman females on campus and created nutrition interventions. As a volunteer, she worked for Share Our Strength's Cooking Matters as a nutrition instructor and volunteered with the American Red Cross Food Bank in Boston, Massachusetts. After college, she worked  as a Nutrition Assistant at Caritas St. Elizabeth's Hospital and as a Fitness Specialist at Emerson College Fitness Center. She plans to work as an outpatient dietitian, specializing in renal disease, cardiovascular wellness or diabetes education.

Jennifer Leon earned her first degree in Public Affairs at Indiana University.  While building a consulting career, Jennifer volunteered at Food and Friends and assisted chefs at L'Academie de Cuisine.  Jennifer left her first career to pursue her passion and complete her second degree in nutrition at the University of the District of Columbia.  While there Jennifer became the Public Relations Officer for the Student Dietetics Association, provided nutrition counseling to recovering addicts, and supported nutrition education initiatives at a Head Start program. She has volunteered with Operation Frontline and she has worked with a prominent DC area dietitian in her counseling practice.  Jennifer plans to go into private practice after building more experience after the internship.

Jenna Umbriac earned a Bachelor’s in Biology from Loyola University Maryland while becoming heavily committed to social justice, primarily hunger and homelessness issues in Baltimore. She furthered her love for community service by entering the Vincentian Service Corps and spending a year as a 7th grade science teacher in San Francisco and followed by a month of volunteering in the slums of Nairobi, Kenya.  Along the way she was inspired to become an advocate for greater access to preventative health via a global food system that puts people before profit.  This led her to pursue an MS. in Nutrition from Bastyr University and subsequently apply for an internship at Virginia Tech because of her interest in public policy.