“I love food and I want to help people. And nutrition is where those two things intersect,” says Helena Greenslit ’24, ’25MS, a student in the accelerated program 4+1 nutrition and health promotion and dietetic internship program at Simmons.
Growing up, Greenslit was exposed to a variety of foods and developed a sophisticated palette. But when she started modeling at age 15, she saw a different side of nutrition.
“That industry can be a lot for a young girl, since it is so focused on body image … and it can be in a very negative and unhealthy way,” she says. “From my personal experience as a model, I discovered how being undernourished can really affect the image you have of yourself … When you are undernourished, the ‘food noise’ is so much louder because your mind has shifted to a scarcity mentality. There are also physical changes that make life difficult, like low energy, brain fog, and irritation.”
“Next year, I will have been working as a Boston-based model for 10 years. I have been signed to Dynasty Models since I was 15 and continue to work with them today. Having grown up in the modeling industry, I started to connect my worth to my physical appearance. If I wasn't thin, what was I?” Greenslit asks. “Studying nutrition at Simmons has completely opened my eyes to a different mindset where I focus on what my body can do rather than how it looks. It is a daily struggle, but I wouldn't be on this self-healing journey without the Simmons faculty and my peers.”
Finding Her People at Simmons
After feeling unsatisfied at a big state university, Greenslit transferred to Simmons during her sophomore year as an undergraduate. Knowing the strong reputation of Simmons’ Department of Nutrition, she sensed that Simmons could be a good fit for her. Once at Simmons, “I just really felt like I found my people,” she says.
Greenslit finds the Department of Nutrition incredibly supportive, both academically and emotionally. Moreover, she served as president of the University’s student-led a capella group, the Sirens.
“I have had really amazing success finding great people and building community at Simmons,” she says.
Enriching Coursework and Research
Thus far, one of Greenslit’s favorite Simmons courses has been “Medical Nutrition Therapy” (NUTR 334), taught by Associate Professor Kathrina Prelack.
“That was the first time that I saw nutrition through that lens, and that class gave me a taste of what being a healthcare provider would be like,” she says. “There’s a lot of application [of knowledge], and it was the first time we were seeing lab values and presentations, and trying to decide what our [dietary] recommendations would be. I learn best by applying and simulating real-life circumstances, and this class was the first time that I was truly excited about being a future dietitian.”
Currently, Greenslit is working on a research project with other nutrition graduate students on Women, Children, and Infant’s Nutrition Program (WIC), a federally funded program for low-income families. WIC provides free food, nutrition counseling, and breastfeeding support for mothers and small children. Greenslit is working part-time as a nutritionist for a Connecticut WIC office and is conducting a needs assessment for this WIC location. Her research is part of a larger project for a graduate course entitled “Nutrition Practice: Program, Plan, and Evaluation” (NUTR 452).
Professors as Peers
“One of the things I love about Simmons, and especially the dietetic program, is that being at the graduate level, you really feel like you are transitioning into a career, rather than just being a student,” Greenslit says. “Our professors treat us more like fellow colleagues than students, and they have us call them by their first names … They approach us as soon-to-be entry-level dietitians.”
Moreover, Greenslit appreciates how faculty help place students in rotations that are convenient geographically. Greenslit currently resides in Worcester and has been able to conduct some rotations closer to home.
“At Simmons, you can see all the time and energy the faculty put into each student, ensuring that this program is specific to what they want to do.”
Rewards of Nutrition and Dietetics
Regarding her career aspirations, Greenslit hopes to work with prenatal and postpartum moms, infants, and children up to 5 years old. In the near future, she desires to begin training to become a board-certified lactation counselor.
“Working with low-income families, it is so rewarding to see how much of an impact we can make [on their health],” she says. “And so many people are grateful for the nutrition counseling at WIC.”
Greenslit also appreciates the preventative care that nutrition provides. “With preventative nutrition … we can address any long-term health issues and complications early on. Nutrition can prevent and fix some of these things that could otherwise become life-changing complications,” she adds. “Whether I practice clinical or community nutrition, I really do feel that we can do so much.”
The nutrition and dietetics profession circles back to Greenslit’s love of food. “Food is just awesome; it exists in every culture and every community. Food seems to be an integral part of so many systems, and it’s so significant.”