Director of Dietetics and Nutrition Science Builds on Hood Legacy

My husband and I moved to Frederick 9 years ago and fell in love with this area. The mountains, parks, and cute downtown remind me of where I grew up near Saratoga Spring, NY. I also graduated from a small liberal arts college that is similar to Hood, so working here feels like coming home in some ways.

As soon as I heard Hood was starting a nutrition program I reached out to see if I could volunteer or teach as an adjunct. I’ve enjoyed precepting students throughout my career and think it’s important to invest in future generations. The Program Director role is so meaningful to me because I am directly impacting future generations of dietitian and nutrition professionals, and I get to carry on the legacy Hood started in the field of nutrition and dietetics education.

As for nutrition, I liked to cook and try new foods from a young age. I used to take out cookbooks from the library and pore over cooking magazines for fun! I was also very interested in my own health and in helping others live healthier lives. My passion for food and health eventually led me towards a nutrition science degree.

One of the things I love most about nutrition science is how incredibly versatile it is as a career path. As nutrition professionals, we have the opportunity to make an impact in so many different ways, from working one-on-one with patients in clinical settings, to shaping public health initiatives, advancing research, leading food service operations, or influencing policy and education. Nutrition truly sits at the intersection of science, behavior, healthcare, and community, allowing us to support health and well-being across the lifespan in meaningful and diverse capacities.

The Master of Nutrition Science program has two tracks- a non-accredited MS in Applied Nutrition Science track and an accredited Dietetics track. The Dietetics Track is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) and is designed to prepare students for entry-level practice as Registered Dietitian Nutritionists (RDNs). The 42-credit program blends hands-on learning with more than 1,000 hours of supervised practice in real-world clinical, community, and food service settings. Students graduate ready to turn their passion for nutrition into meaningful careers as dietitians in hospitals, public health programs, schools, corporate wellness, and beyond, making a direct impact on the health and well-being of the communities they serve.

Hood College’s Nutrition Science Track within the M.S. in Applied Nutrition Science is designed for working professionals and alumni who are looking to advance their careers in nutrition and health. This flexible, 32-credit graduate program allows students to deepen their expertise in the science of nutrition through advanced coursework in areas such as nutritional biochemistry, global health, leadership, and research, while exploring emerging topics like nutrigenomics, sustainability, and health informatics. The Nutrition Science Track offers a pathway for nutrition professionals to expand their impact and grow professionally in a rapidly evolving field.

The Hood College Dietetics and Nutrition Program is committed to preparing competent, entry-level Registered Dietitian Nutritionists who are equipped to provide culturally sensitive, inclusive nutrition care to diverse populations. Graduates are trained to use an evidence-based approach in the delivery of nutrition services across community settings, ensuring that their practice is grounded in current research and responsive to the needs of the populations they serve. Our broader vision is for the Hood Dietetics Program to serve as a center of excellence in nutrition education, developing skilled, compassionate practitioners who are prepared to lead, innovate, and improve health outcomes across the DMV region and beyond.

One helpful mindset is the idea that all foods can fit into a healthy diet. This doesn’t mean that all foods nourish us in the same way, but rather that there’s room for flexibility, enjoyment, culture, and celebration in our eating patterns without guilt or shame. When we move away from rigid food rules, we’re more likely to build sustainable healthy habits and less likely to fall into cycles of restriction or overeating.

Mindful eating is another component that can help us have a healthier relationship with food. Mindful eating includes slowing down while we eat, paying attention to hunger and fullness cues, noticing how foods make you feel, and being present during meals. I encourage people to take real lunch breaks at work and have a screen free dinner so that they can focus on enjoying their meals.

At the same time, I also recommend gently shifting eating patterns to include more foods that support long-term health. Following a more plant-forward or Mediterranean-style approach that is rich in fruits, vegetables, whole grains, legumes, nuts, seeds, olive oil, and lean proteins like fish, can help reduce chronic disease risk while still allowing space for personal preferences and favorite foods. It’s not about perfection, but about building a balanced pattern over time that prioritizes nourishment without sacrificing enjoyment.

We love staying connected with our Hood alumni, especially those who began their journey in Home Economics with a focus in nutrition or dietetics! As our programs continue to grow and evolve, we welcome alumni involvement through opportunities such as serving as guest speakers, participating in career panels, serving as preceptors, joining our advisory board, or providing valuable input on curriculum and program development. Your experiences and insights are incredibly meaningful to our students, and we would be thrilled to partner with you in helping shape the next generation of nutrition professionals.

We’re also proud to share that Hood alumna Karen White '86 has returned to the classroom as an adjunct instructor in our program. Having begun her journey in Home Economics and Dietetics, Karen now brings her professional experience full circle, mentoring and teaching the next generation of Hood nutrition students. It’s especially meaningful for our students to learn from alumni who once walked the same halls and are now helping shape the future of the profession.

One meaningful tradition we’ve recently introduced is an annual pinning ceremony for our dietetics graduates. This special event celebrates their transition into the profession and recognizes their hard work, dedication, and commitment to serving others through

evidence-based nutrition care as they begin their careers as future Registered Dietitian Nutritionists. We welcome any alumni who would like to join us for this event. If you are interested in attending the pinning ceremony or becoming more involved with the nutrition program please reach out to me at jeaton@hood.edu.

Favorite Foods- this is a tough one! I like so many different foods. Beef Bourguignon with mashed potatoes is one meal I make at holidays. It’s very rich and hearty and makes the house smell amazing. Definitely burgers over hot dogs as you can be more creative with the toppings. One of my favorite burger toppings is caramelized onions! I love bacon and pineapple pizza. One of the weirdest things I like to eat though is a peanut butter and pickle sandwich!