Hunter Hardin | Frankfort, KY

• Accelerated Coordinated Program (ACP) in Dietetics
• BS Dietetics, MS Nutrition & Food Systems
• First-generation
• Breeding-Smith Edge Leadership in Dietetics Scholarship
• Elizabeth Guyn Anderson and Mary Lou Guyn Scholarship
• Lemon Tree Scholarship

Describe your internship experience and what has excited you most.

My dietetic internship has been an incredible learning experience that has allowed me to gather knowledge from a wide range of professionals across multiple disciplines. While I expected to learn from experienced dietitians, I hadn’t anticipated just how impactful it would be to collaborate with so many different experts, including doctors, speech-language pathologists, diabetes educators, food service managers, and even college football coaches. One of the most exciting aspects of the internship was seeing how nutrition fits into a larger network of care. In clinical settings, I gained a deeper understanding of how physicians, nurses, PT/OTs, and dietitians work together to develop patient-centered care plans. I also observed how speech-language pathologists assess swallowing ability and how that directly influences nutrition recommendations—something I hadn’t considered early on in my dietetics path. These experiences helped me develop a more comprehensive, interdisciplinary approach to nutrition care. During my food service rotation, I had the opportunity to help plan and lead a “Taste the Rainbow” themed meal for over 100 UK college athletes at their training table mealtime. I collaborated with the dietitians to create a colorful, fun meal for the athletes right around Saint Patrick’s Day. At Owensboro Health, while observing certified diabetes educators, I learned how they customize education to meet individual patient needs. This patient-centered approach is something I aim to incorporate into my future weight management practice.

What are your professional plans following completion of the supervised practice program in August?

My professional plans following the completion of the SPP include completing the requirements for licensure so I can become a Registered and Licensed Dietitian (RD/LD) and begin practicing in the state of Kentucky. I plan to start a small business in partnership with a local gym, serving as their full-time dietitian and working with their current clientele. I’m currently set to begin with them once I receive my licensure. To start, I aim to work with this small group of clients while also maintaining a part-time or PRN position in a hospital setting as a clinical dietitian to continue sharpening my clinical skills. Depending on the workload and demand at the gym, I may eventually transition into a full-time role there as the business grows.

What advice would you give to future ACP Dietetics students in terms of opportunities to gain leadership skills?

Professional advice that I would give to future ACP Dietetics students is to get involved early on with different professional groups, student organizations, and volunteer opportunities. Early involvement helps you build connections, gain confidence, and better understand the pace and expectations of working in professional environments. Whether you’re joining a volunteer committee, attending a local meeting, or helping with a community health event, these experiences allow you to collaborate with more experienced professionals and learn how to contribute meaningfully as a student.

Gabby Rodriguez | Frankfort, KY

• Accelerated Coordinated Program (ACP) in Dietetics
• BS Dietetics, MS Nutrition & Food Systems
• Breeding-Smith Edge Leadership in Dietetics Scholarship

Describe your internship experience and what has excited you most.

My internship has been such a great learning experience. My food service rotation took place at Owensboro Public Schools. Although it was initially daunting to leave the comfortability of Lexington, I was very excited to be placed within a school system. At Owensboro Public Schools, I learned so much about the role of a food service director and how to best manage large-scale meal production while meeting nutritional standards. Additionally, I had the opportunity to attend trainings on “how to deal with conflict,” which is especially important in any leadership position.

My favorite experience with this rotation would have to be creating my theme meal. With guidance from my preceptors, I created a meal ensuring it met the USDA guidelines, ordered all the items, decorated the school, and became manager for the day of the event. While stressful, it was amazing to see how my event came together after all the hard work and planning that the team put into it. My theme meal, a fiesta of flavors, included popular foods from all over Latin America. This was especially important to me because it allowed me to celebrate cultural diversity and introduce students to cuisines they might not otherwise experience. My experience was so great that I began considering a career in the school system!

My clinical rotation took place with Norton Healthcare in Louisville, Ky. I was incredibly nervous for this rotation. However, the support that my preceptors provided on my first day reassured me that I was in a learning environment where I could grow and ask questions. I had the opportunity to spend time with several different dietitians, which was super helpful in determining what I liked and disliked. As I became more comfortable with patients, I began visiting them on my own. Towards the end of my internship, I was taking on the same patient load as the full-time dietitians. This was really encouraging and made me feel confident in my ability to succeed as an entry-level dietitian.

What are your professional plans following completion of the supervised practice program in August?

My professional plans following the completion of the SPP in August is to study for the Registered Dietitian exam. I plan to take the exam towards the end of September. As of right now, I am planning to move to Louisville, Ky., upon graduation. Therefore, I will be applying for jobs in that area. My immediate goal is to work in the clinical setting during my first year as a dietitian to gain more hands-on experience, continue developing my clinical judgment, and strengthen my confidence in patient care. Afterwards, I intend to pursue a role that aligns more closely with my long-term goals of combining nutrition education with community outreach and innovation.

What advice would you give to future ACP Dietetics students in terms of opportunities to gain leadership skills?

ACP students are required to complete 100 hours of volunteer work in the community, clinical, and food service sectors. My advice to future ACP Dietetics students is to be proactive and ask for additional opportunities beyond what is required. Don’t be afraid to step outside your comfort zone and take initiative. Whether it’s volunteering to lead a project, assisting with staff training, helping coordinate an event, or contributing to a new idea or process, these are all moments where leadership skills are developed.

Kaitlyn Sabin | Toledo, OH

• Accelerated Coordinated Program (ACP) in Dietetics
• BS Dietetics, MS Nutrition & Food Systems
• Breeding-Smith Edge Leadership in Dietetics Scholarship

Describe your internship experience and what has excited you most.

My nutrition internship experience has been incredibly eye-opening, educational, and rewarding. Each of my rotations offered unique challenges and learning opportunities. What has excited me most throughout the internship has been the chance to gain hands-on experience and learning outside of the classroom in real-world settings. Being able to work directly with patients, collaborate with professionals, and see the impact of nutrition in various contexts has solidified my passion for this career.

The different rotations helped me identify what avenue of dietetics I’m most interested in and least interested in pursuing as a future dietitian. In my clinical rotation, I found it especially exciting to see how nutrition interventions directly impact patient health progress and outcomes. My food service rotation gave me a greater understanding of academic, operational leadership and the importance of efficiency in delivering quality food to students across a district. My community rotation, I feel, has been a unique opportunity to learn how nutrition education and outreach impact a community.

Throughout the internship, I’ve had opportunities to develop leadership skills whether it was through taking the lead an education during clinical team meetings or leading projects in the school system to improve nutrition delivered to students. These experiences have sparked my interest in pursuing some sort of leadership role in dietetics during my career because of the inspiring preceptors I have had that had strong leadership roles in their workplace.

What are your professional plans following completion of the supervised practice program in August?

Following the completion of my nutrition internship, my professional plans include dedicating time to study for the RD board exam. At the same time, I plan to begin applying for entry level dietitian positions in Ohio, where I hope to start my career. My ultimate goal is to pass the RD exam and officially become a registered dietitian, so I can practice and share my passion for dietetics.

What advice would you give to future ACP Dietetics students in terms of opportunities to gain leadership skills?

My advice to future dietetics students would be to begin looking for ways to gain leadership skills inside and outside of the classroom by getting involved in organizations, volunteering opportunities, or at your place of employment. Find places to build leadership skills through service and networking. For example, I would recommend shadowing dietitians or volunteering with nutrition related facilities to learn, observe, and make connections. Gaining leadership skills during your internship can be done in many small ways. For example, leading an education session with a patient or clinical team can be a great opportunity for you to grow as a future dietitian and gain leadership skills. I would recommend that you look at every internship experience, despite how challenging they may seem, as an opportunity to learn and grow into a better future dietitian. The key is to be open minded, be proactive, and build connections because that is truly what will help you grow the most during your rotations.

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Buster Fellowship

Johanna Poysti

Johanna Poysti is a graduate student at the University of Kentucky. Her major is in Nutrition and Food Systems, and she will graduate in May of 2025. Her hometown is Espoo, Finland, and she has spent many years of her life moving between the United States and Finland.

Her areas of interest in Dietetics are private practice and long-term care. Moreover, she is an active member of the Academy of Nutrition and Dietetics Foundation, and in her leisure time she enjoys hiking, cooking and spending time with family and friends. 

Lucy Shuler

Lucy Shuler is a graduate student at the University of Kentucky in the Accelerated Coordinated Program. She recently earned her bachelor's in Dietetics and is now completing her master’s in Nutrition and Food Systems. She started her dietetic internship in January where she is eager to apply her knowledge in real-world settings. Passionate about nutrition’s impact on physical and mental well-being, she is driven to build a successful career in dietetics.

Lucy is passionate about community wellness and nutrition education. For the past two years, she has worked at a group fitness studio, where she discovered a passion for motivating others to reach their full potential. She is also interested in the intersection of nutrition and disease prevention, aiming to make a meaningful impact through evidence-based practice. Excited for the opportunities ahead, Lucy looks forward to the challenges and growth of her internship and making her mark in the field of dietetics.

Taryn Thomas

Taryn Thomas is a graduate student in the Accelerated Coordinated Program through the Department of Dietetics and Human Nutrition. Taryn is currently completing the dietetic internship and working toward passing the RD exam by the end of the year. She is honored to be a recipient of this fellowship and the financial aid it provides. 

Taryn has a strong interest in the clinical side of dietetics with a focus on women’s health and obesity/weight management. She is passionate about helping individuals achieve healthier lives through tailored nutritional care and evidence-based strategies. She believes that food is medicine and plays a critical role in disease states. Additionally, she will be presenting her evidence-based project on vitamin D levels in women with PCOS at this year’s KAND Annual Nutrition Conference and Expo.

Killpatrick Fellowship

Grace Cates

Grace Cates is a student in the Accelerated Coordinated Program at the University of Kentucky pursuing her master’s in Nutrition and Food Systems. Being from the small town of Clarkson, Kentucky, she has seen firsthand how necessary it is to provide care and education to areas where access is limited. Her career aspirations include attending medical school to become a primary care physician after attaining licensure as a registered dietitian.

She believes it is important to incorporate her knowledge of dietetics into her practice as a physician to aid in her patients’ understanding of how nutrition impacts their health. Furthermore, she will return to Clarkson to provide primary care in the area with a focus on chronic disease management and prevention. She feels passionately about being able to provide medical as well as nutritional care to her future patients by noticing scopes of health that are often overlooked.

Samantha Reyes

Samantha Reyes is a graduate student from Louisville, Kentucky. She recently graduated with a B.S. in Dietetics and is currently pursuing a graduate degree in Nutrition and Food Systems at the University of Kentucky. She is passionate about nutrition education, food justice and addressing nutritional disparities within her Kentucky community. During her time at UK, she served as a teaching assistant, leading a Quantity Food Production Lab, and she has gained valuable experience in the restaurant industry, community education and research presentations.

Samantha's decision to pursue dietetics stems from her unwavering commitment to enhancing food access and promoting healthier communities to underserved and rural areas. She believes that every human should have access to nutritious foods and education about the benefits food can harbor. Her goal is to bridge the gap between nutrition and preventative healthcare. She anticipates pursuing a path to obtain her RD credentials by the end of 2025. 

Gabby Rodriguez

Gabby Rodriguez is a dedicated graduate student at the University of Kentucky, where she is pursuing her master’s in Nutrition and Food Systems through the Accelerated Coordinated Program. A native of Frankfort, Kentucky, she previously earned a Bachelor of Science in Dietetics from the University of Kentucky and a Bachelor of Arts in Biology from Berea College. Gabby is currently completing her dietetic internship, a supervised practice program that provides hands-on experience in clinical, community and food service nutrition.

Upon graduation in August 2025, Gabby will take the RD exam in hopes of becoming a registered dietitian. Gabby is passionate about reducing health disparities, particularly in Hispanic and underserved communities. As a dietitian, Gabby hopes to bridge the gap in nutrition education and accessibility by providing culturally inclusive, evidence-based guidance.

Courtney Rogers

Courtney Rogers is an Accelerated Coordinated Program student obtaining her master’s degree in Nutrition and Food Systems at the University of Kentucky. She was born and raised in Lexington, Kentucky, and hopes to stay in the Bluegrass State upon graduation. She loves to cook and try new recipes with an emphasis on using produce that is in season. Her hobbies include reading, going for walks and spending time with her rescue cat, Lola.

While Courtney doesn’t know which area of dietetics she wants to work in yet, she is excited to continue in her internship and learn more about different roles dietitians can play. Upon graduation, Courtney plans to take the RD exam and become a knowledgeable and well-rounded dietitian.

Kaitlyn Sabin

Kaitlyn Sabin is a graduate student working on her master’s degree in Nutrition and Food Systems as well as currently completing her dietetic internship rotations. She is set to graduate in August of 2025 with the hopes of earning her RD credentials shortly after. She plans to pursue a career as a registered dietitian with a focus in either performance nutrition, agriculture or school nutrition. 

Additionally, this semester she is a DHN 212 graduate teaching assistant for Dr. Stephenson. After completing her master’s degree and her dietetic internship, she will be moving back home to Ohio and studying for her RD board exam.

Olivia Schweitzer

Olivia Schweitzer is a member of the dietetics Accelerated Coordinated Program at UK and graduated in 2024 with a B.S. in Dietetics and a minor in Psychology. She will graduate with her master’s in Human Nutrition and Food Systems in May 2025, and plans to take the RD exam next fall. Olivia has wanted a career in nutrition since she was 15 years old and has major interests in both long-term nutrition care with neurodegenerative diseases and working with patients diagnosed with eating disorders.

Olivia is currently completing her seven-month internship and is excited to explore these interests and see where she wants to start her career. As a future dietitian, Olivia’s main goal for her career is to help patients develop a healthy relationship with food and aid in the process of creating and maintaining a proper diet that fits each individual patient's needs. Additionally, Olivia believes all dietitians should have a passion for helping patients receive proper nutritional advice and obtain the necessary resources to have control of their health.

Emily Smith

Emily Smith is a graduate student from Harlan, Kentucky. She is currently completing a Master of Science in Nutrition and Food Systems and dietetic internship through the Accelerated Coordinated Program. She graduated in May of 2024 from the University of Kentucky with a Bachelor of Science in Dietetics.

Emily is expected to finish her internship and graduate in August of 2025. Shortly after graduation, she plans to take the RD exam, with hopes of beginning her career as a registered dietitian. Currently, Emily desires to work in a clinical setting, as she is passionate about helping those who have chronic conditions improve their diagnoses and quality of life through nutrition. 

Madeline Smith

Madeline Smith is a graduate student at the University of Kentucky, pursuing a master’s degree in Nutrition and Food Systems. She is also currently completing her dietetic internship, on the way to becoming a registered dietitian.

She is passionate about using food as medicine and preventing nutrition-related diseases before they become a problem. In her future career as a dietitian, she plans to share this passion with those around her and prioritize the health of everyone she works with. Madeline also hopes to use her voice to advocate for the importance of dietitians in the world of healthcare and beyond. 

Marena Warta

Marena Warta graduated in May of 2024 from the University of Kentucky with a Bachelor of Arts in Biology and a Bachelor of Science in Dietetics. She currently is in grad school obtaining a master's in Nutrition and Food Systems as well as getting a graduate certificate in Child Welfare Practice. In addition to obtaining her master’s degree, she is also completing her dietetic internship at Norton Children’s, Norton Healthcare and Hardin County Public Schools. 

Marena aspires to go to Physician Assistant school after becoming a dietitian to treat patients on both a medical and nutritional level. Though she is not from rural Kentucky or Kentucky at all, she has grown a passion for rural Kentucky whilst in undergrad when learning about the health disparities that impact these areas.