essence of eating

7/31/2019 Essence of eating

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The essence of eating well isnt hard, but many people have become disconnected

from real food and are unwilling or unable to take the initiative to eat more nutritiously. I

am dedicated to exploring the reasons why this disconnect has happened and thenempowering individuals with the knowledge to reconnect them to their food so that they

will be able to make wise nutritional choices.

My undergraduate degree in biochemistry sparked my interest in understanding themechanism of metabolism in human bodies and its connection with nutrient bioavailability

in foods. At the same time I have retained my lifelong interest in growing food in

sustainable ways for the Earth and humans. Classes such as sustainable agriculture, localfoods seminar, and an organic gardening internship have kept me connected to the holistic

side of quality food accessibility. But the nutritional benefit of food is a combination of

several factors including: how food is grown or raised, processing, delivery, preparation,

and finally the way in which it is eaten. I would like to research ways that foods can beprepared properly for the biggest nutritional payoff. After which I would like to educate

people about these methods and provide them with avenues to healthy whole foods. In

order to better understand the ways in which different populations interact with food, I

have several questions. Why dont my parents, who are monetarily capable, make moreinformed food choices? Would a low income youth make better food choices given the

opportunity? What would have to happen to change attitudes about products like organicproduce being only for the wealthy? It is my belief that with a little nutritional and food

preparation know-how, the average person will take pride in preparing healthy and

interesting meals for themselves.My long range career objectives are to be in a place where I can grow or raise food

in a sustainable way and educate people about nutrition and eating well for a healthy

lifestyle. Creating access to programs including, urban gardening, community supported

agriculture, and free or low cost cooking and nutrition classes for children and adults is agood way to put individuals in charge of their own nutrition. I want to be able to provide

guidelines for large groups of people, particularly the young, to be able to make choicesand develop patterns of eating that will allow them to live in a healthy way that is good fortheir bodies, communities, and the Earth. Perhaps if people are more invested in their food

choices this will force the market to meet the needs of its consumers, providing wide-scale

sources of quality food, for people from all social-economic backgrounds, with a focus onlocal, sustainable, and organic.

I have been out of school for a year and a half; in that time I have been able to live

in Europe where I was exposed to a diverse food culture, which continuously influencesmy views towards eating. I currently instruct at an outdoor science school where I have had

first hand experience teaching groups of 6th graders about ecology in an outdoor classroom

setting. In both of these experiences it has been important to take the initiative whetherbraving the stumbling steps it takes to learn a new language or taking a confident

authoritative role in my science classes. Being able to take the initiative will be important

in the area that I would like to research and work in, approaching unfamiliar populationsand introducing them to new techniques of health through good nutrition.

On a recent trip to Minneapolis I independently contacted the Food Science and

Nutrition program setting up meetings to become more familiar with the program and

solidify my desire to apply. I had the opportunity to meet with Professor Chery Smith in


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the nutrition program. Her research greatly interests me as she focuses on low-income,

homeless populations and the barriers they face towards quality food options. My research

goals correspond well with hers as I would like to work with similar populations exploringtheir specific attitudes towards food, nutrition, and food preparation methods.

It takes many small steps to create positive change. As a graduate student and Ph.D.

I will work to give people the power to take the initiative when it comes to their personalhealth and well-being. I will be in the position to do research and enact change, however

small or large, improving the lives of real people and their relationship to food.

Diversity Statement:


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will be high and low income, English and non-English speaking, urban and rural. Having

little knowledge about my diverse background I am excited to encounter cultural pride,

share my brief personal history, and truly connect with people to create a positive andconstructive relationship.

essence of eating

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