Brooke Robinson

What inspired you to study nutrition and dietetics, and why did you choose OSU and the College of Health? 

The field of nutrition and dietetics interested me because of the foundational role of food in our health and well-being, and my desire to develop the ability to support and serve others through such an integral aspect of our lives and lived experiences.

The science of nutrition, my personal and professional experiences, and desire to support others through an area I am passionate about is my driving force. 

Deciding to apply to the program at OSU was an easy decision for me because of my great experiences in the undergraduate program, the support we received throughout completing the program and the amazing faculty.  

Where have you interned?

I've completed internships with Centennial School District, Aramark, Providence and WIC, with two more coming up at Dairy West and Fresenius.

These food service, clinical and community settings have exposed me to the many ways you can work as a dietitian and the varied applications of nutrition knowledge. 

What is your main project? 

My capstone project involves writing a systematic review examining the association between baseline HbA1c and survival in patients with lung cancer with Yumie Takata.

I also recently had a research poster at the Washington and Oregon Academy of Nutrition and Dietetics conference, where I received feedback from other interns and registered dietitians. 

What do you see as the greatest value of your internships? 

The greatest value has been applying what I've learned in the classroom to real-world situations across many different settings, with support from dietitians along the way.

This range of experiences has helped me improve my skills, develop my own approach as a future dietitian and feel more empowered to advocate for nutrition across different communities. 

How have your internships shaped your career goals? 

They've broadened my perspective by exposing me to new practice settings. My goal of supporting others through nutrition hasn't changed, but I've developed a strong interest in corporate wellness — integrating health promotion, recipe development and counseling into everyday life.

I recently accepted a role with Aramark as a dietitian in corporate dining and wellness, and I'm excited to put evidence-based guidance into practice. 

What advice do you have for students looking for internships? 

Believe in yourself, and look for an internship that will expand your experience in your area of interest. Find one where you'll feel challenged, supported and set up for success. 

Have you received a scholarship? If so, how has it impacted your studies? 

I'm a recipient of the Helen Charley Fellowship in Foods and Nutrition scholarship. It's allowed me to focus more fully on my studies by reducing financial stress, so I can put more energy into building skills and gaining experience for my future. 

What has your experience at OSU and in the College of Health been like? 

It's been amazing. With countless opportunities and continued support through both in-person and online experiences.

A standout moment was presenting a research poster at the Washington and Oregon Academy of Nutrition and Dietetics conference. Getting feedback from other interns and registered dietitians was both exciting and motivating. 

What are your post-college plans? 

I'm becoming a credentialed dietitian, a dream I've had for years. I'm excited to apply everything I've learned in my internships and classes as I start my first career role with Aramark in corporate dining and wellness.  

As a self-proclaimed foodie, past experiences with misguided advice and confusion with nutrition, and fascination with the science of nutrition, I am excited to be a part of a career that integrates all of these aspects.