Meet Meagan Moyer, MPH, RD, a powerhouse dietitian who has a supporting team of 43 people at Stanford Health Care. Meagan has incorporated her loves of science, food, and helping people into a dream job where she positively influences the nutrition and health care Stanford provides to its patients. - Sarah

What attracted you to the field of nutrition and dietetics?
I come from a family of chefs and cooks. Food was always central to my upbringing. I played a lot of sports growing up and quickly realized how food impacted my energy and performance on the field. Nutrition combines my love for science, healthcare, helping people and food.

Your Job Title?
Director of Clinical Nutrition

Company you are with now?
Stanford Health Care

Website:
This is a great video that was recently produced about my team and features me as well.

https://www.youtube.com/watch?v=zjKYLuLiZFI&feature=youtu.be

Social Media:

- LinkedIn: www.linkedin.com/in/meagan-moyer

Describe a typical (or not so typical) day-in-the-work-life for you?
Supporting my team of 43 (and growing) smart, talented and hardworking Registered Dietitians! My Clinical Nutrition department spans in-patient and out-patient care, so I get to influence nutrition practice throughout Stanford Health Care. My days also involve meeting with physicians and leaders to work on various projects and quality initiatives around clinical nutrition. Stanford is an incredibly innovative place where we always seek to develop and deliver the best evidence-based clinical care.

How did you get your current job in dietetics?
Before joining Stanford Health Care in November 2018, I spent eleven years at Emory Healthcare where I completed my dietetic internship in 2007 and worked clinically for seven years with the Emory Bariatric Center. In my last three years at Emory, I participated in a management development program that allowed me to advance my leadership and healthcare administration skills and knowledge. During the program, I became a telemedicine expert and built telemedicine clinics with various medical specialties such as neurology, psychiatry and general surgery. These experiences primed me for the role that I am in today.

What skills were you born with and what skills have you learned along the way?
I was born with the natural skill of bringing people together to create something new and exciting. I am also a born optimist who sees the best in people and situations. During my career, I have learned that sometimes you must take what seems like a detour at the time but will actually progress you farther in the long-run. I left the nutrition world for three years to work in telemedicine. It taught me skills that I use every day in my current role.

What advice do you have for others wanting to be just as successful and fulfilled as you?
You don’t have to know what you want to do for the rest of your career. Set yourself up for success by preparing yourself through education, building your network (inside and outside the world of nutrition) and pursuing what brings you joy. Then when the next opportunity comes, you are ready for it.

If you could be paid for your job with something other than a paycheck, what
would it be?
All expenses paid trips around the world!