Dietetic Career Spotlight on Callie Gavorek, Dietetic Student
By SARAH KOSZYK, MA RDN on JANUARY 21, 2014
Meet student super-star Callie Gavorek on her way towards becoming a registered dietitian. Callie is currently the coordinator of the Food Intolerance and Allergen Program (FIAP), assistant to the Executive Chef at her school, and a blogger. Combining cooking, blogging, and administrative knowledge is a fantastic start to a bright new future full of opportunity. Where will Callie go next? Read on to find out more. – Sarah
What attracted you to the field of nutrition and dietetics?
When I started college, I initially pursued a degree in nursing. I loved the biology, chemistry, and patient care involved with the profession, but felt like something was missing. While preparing for nursing school I took a basic nutrition course. Previously, I had no interest in nutrition but I quickly fell in love with the subject! I loved learning about all of the macronutrients and micronutrients, how they work in our body, and what foods they are in. After taking the course I became obsessed with nutrition; I began reading every nutrition label, grocery shopping just for fun, reading nutrition book after nutrition book, and even started cooking and gardening, hobbies I never cared for before! I knew I found my true calling. Shortly after I finished the course I switched my major to dietetics to become a registered dietitian.
School you are studying at now?
I am currently a senior in the Coordinated Program in Dietetics at Eastern Michigan University.
Other Social Media links you would like to include:
What area of dietetics do you want to go into once you graduate?
Upon graduation of the Eastern Michigan University Coordinated Program in Dietetics I will be sitting for the Registered Dietitian State Licensure Exam. I will also be starting my graduate degree in Human Nutrition at Eastern Michigan University and continuing my current job as a graduate assistant. After graduate school, I plan on pursuing a dietetic career in food service, retail, or corporate nutrition.
Describe your dream job:
My dream job is to work as a corporate or retail dietitian for a food company or supermarket that has similar values to my own.
Any special projects or nutrition endeavors you are doing?
I currently work as the coordinator of the Food Intolerance and Allergen Program (FIAP) and assistant to the Executive Chef at my school’s dining services, Eastern Michigan University Dining Services. In addition to coordinating FIAP, my job duties include recipe nutrition analysis, creating nutrition labels, and working with our marketing department to promote nutrition, events, and healthy menu items.
Through my position, I had the opportunity to take my school’s dining services nutrition labels and allergen program to the next level. Previously, our nutrition labels only included vegan, vegetarian, and gluten-free logos. To better accommodate our customers’ dietary needs I worked with our marketing department to create allergen labels for the remaining top eight allergens: egg, dairy, soy, tree nuts, peanuts, shellfish, and fish. We also formalized our current special dietary needs program by creating the Food Intolerance and Allergen Program (FIAP). For this program, we teamed up with our school’s Disability Resource Center and legal department and created program information packets, application forms, brochures, and signage.
In addition to these efforts, my boss created allergen stations in all of our restaurants so our culinary staff can prepare safe meals for students in the Food Intolerance and Allergen Program. So far the program has been a great success and has been recognized nationwide by other colleges and universities. This fall our school was featured in Allergic Living Magazine for our efforts and I had the honor to speak at our Midwest Sub-Regional NACUFS (National Association of College and University Food Service) Conference. This winter I will be submitting an abstract on our program to the Academy of Nutrition and Dietetics for acceptance to present at the 2014 Food and Nutrition Conference and Expo (FNCE) in Atlanta, Georgia.
This winter I will also be submitting an abstract to my school’s 2014 Undergraduate Symposium to conduct a culinary demonstration at the event.
What skills were you born with and what skills have you learned along the way?
I have always been very organized and a hard worker. Having these attributes has made it easier for me to take on extracurricular projects throughout my education. I have gained a number of skills along the way including multi-tasking, public speaking, cooking, and a sense of professionalism.