2015, Nutrition, MS
Holly Childs, MS '15, is an Adjunct Professor, Department of Nutrition and Food Studies, George Mason University.
I had recently moved to DC, so I was looking for a master’s program in nutrition in the area. Once I read the department’s mission and its well-rounded view of nutrition and health, I knew it was the right program for me. I currently teach nutrition education as an adjunct professor in the Department of Nutrition and Food Studies. Through the MS in nutrition program, I gained experience designing and implementing a nutrition education initiative, which has helped me fulfil my job as an adjunct professor. I would encourage students to take full advantage of the opportunities that Mason has to offer. The MS in nutrition program is unique to the area, and the partnerships with local nutrition and health organizations, both in the government and private sector, are boundless. I would also encourage students to start thinking about the practicum vs. thesis option soon after starting the program. Meet with your advisor to get started, and it is helpful to have some ideas of your thesis or practicum project early in the program.