Lisa Cooperman ’23MS spent 25 years as a registered dietitian before pursuing her master of science in nutrition at Simmons.
“I focus my practice on individuals with food allergies, helping them manage their diagnoses and maintain nutrition while avoiding [allergens],” says Cooperman, noting that this is especially challenging for pediatric patients. “[For example,] if you can’t eat dairy, how do you know if you’re meeting your calcium needs? Children need to meet growth milestones, and there is so much anxiety and misinformation out there. There is a tremendous need for this type of guidance.”
The Simmons Advantage
Establishing her own consultancy as a dietitian, she realized she lacked business training. “I didn’t have knowledge in the realm of marketing, operations, or financial management,” she recalls. “I was exploring an MBA [master’s in business administration], but it wasn’t a good fit for me. Then I came across the master of science in nutrition and health promotion at Simmons. The core business courses met my needs for where I wanted to go [as a consultant].”
Her experience in the program, she says, “was a tremendous gateway. I definitely learned a lot about marketing, how to find specific types of resources, as well as people I could connect with for more sources of information.”
Her studies also provided a greater depth and breadth of knowledge, which supports her work. “As a master’s student, I had opportunities to learn how health care works, to learn about upstream and downstream, and health care platforms in different countries.” In particular, “Health Care System: Interdisciplinary Perspectives” (NURP 450), taught by Lisa Brown, professor and director of the dietetic internship program, was pivotal to her greater understanding of the health context in which nutrition resides. “It offered a full, well-rounded understanding of nutrition and healthcare.”
Cooperman also found guidance along her career path from Elizabeth Colavito Siu, associate professor of practice and director of the master of science in nutrition. “I’m grateful that I got to work with her,” she says.
Nutritional Support for Individuals with Disabilities
Throughout her career, Cooperman has also offered nutritional guidance for individuals with developmental disabilities by working directly with care homes and agencies that support this population.
“It’s a super rewarding field, because it’s a population that [in many cases] can’t really speak for themselves, and nutrition tends to be overlooked,” she says.
The state of Connecticut requires annual reports from the care homes Cooperman works with, which include annual nutritional updates for every resident. In total, about 200 individuals reside in the homes that Cooperman oversees.
“Annual reports include changes to the individual’s r medical history, any drug-nutrient interactions, as well as abnormal labs that are influenced by food choices. I offer clinical nutrition support,” she notes. “In addition, there are behavioral issues [to address], which may [impact] the eating patterns of people with autism or Down Syndrome.”
Furthermore, some individuals in her purview eat only pureed foods, or via a feeding tube, due to physical disability. “Previous tube feed orders may not meet a resident’s updated nutritional needs,” notes Cooperman, who will rewrite the order to meet the individual’s essential nutrient, calorie, and hydration needs.
“The nutrition piece isn’t always obvious,” notes Cooperman, given that group home residents are likely dealing with a variety of health issues, often taking a range of medications to manage mood and behavior. She also offers training for staff members to learn how to prepare a healthy meal, stock the pantry, and read food labels. “The health outcomes of the [residents in their care] is amazing.”
Cooperman refers to the concept of “snowball counseling,” which emphasizes the importance of small actions that, over time, result in a big impact. “We try to offer clear consequences,” she says, noting that health concepts can be challenging for people with intellectual disabilities to understand. “I can’t just say, ‘you are pre-diabetic,’ I need to explain what that entails, what the treatment would be, and what smaller changes can make a positive impact on their health outcomes.”
Advice for Prospective Students
Cooperman credits her time at Simmons for enriching her current career.
“If you are considering becoming a Registered Dietitian – Nutritionist, a master's degree goes hand in hand with a clinical internship. I think it’s wonderful, as it gives you a broader understanding of what is coming down the pipeline for nutrition,” she says.
Overall, Cooperman’s advice to students is simple: “Never stop learning! If there is something that you are passionate about, search for webinars, conferences and seminars to learn more, meet people, and build a vital network.”
In her own quest to learn more about food allergies, Cooperman became a member and attended conferences and online programs held by the American Academy of Allergy, Asthma & Immunology (AAAAI). “[The audience is] 90% doctors, but being a small fish in a bigger pond has allowed me to expand my knowledge and make excellent connections in the food allergy world.”