“I’ve always loved food,” says nutrition and dietetics major Zoe Papas ’26. “When I was 11, I started cooking for my family and I really enjoyed it.”
Papas considered attending culinary school, but decided against it due to chronic hand pain. Having excelled in science in high school, Papas realized that they could study nutrition. “I thought it would be interesting to understand how food affects our body,” they say.
Papas’ approach to nutrition stands in opposition to harmful diet culture. “I don’t believe in foods that are inherently good or bad, I feel like those are dated terms,” they explain. “Instead, I approach food as what is more nutritious versus less nutritious … I think that moralizing food has caused a lot of society’s issues related to nutrition.”
Honing Research Skills and Receiving Mentorship
Papas chose Simmons after attending accepted students day, a regular on-campus event that offers panel discussions with current students, faculty, and staff, campus tours, and conversations with an admissions counselor.
“I found out that Simmons is a women-centered institution, and I absolutely fell in love with it,” they say. “Everyone is so warm, and Simmons’ large queer community made me feel so welcomed.”
Currently, Papas is taking “Seminar: Selected Topics in Nutrition” (NUTR 390), which has been instrumental in honing their research skills.
“For this course, we learn how to write a systematic review,” they say. “This basically means that I am collecting several articles and analyzing them and indicating what the results are … I then write a review about what those articles tell us and how that information can move the field forward.”
For their review, Papas is researching how the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay), Mediterranean, and ketogenic diets affect Alzheimer’s disease and dementia. “This topic is close to my heart because my grandfather had dementia,” they say.
Papas is also enjoying “Foundations in Medical Nutrition Therapy” (NUTR 334A). “Dietitians are the only people who can practice [medical nutrition therapy]. It’s a focus on clinical nutrition, which interests me. I also liked ‘Advanced Food Science’ (NUTR 201). Our lab was essentially several kitchens.”
Reflecting on mentorship at Simmons, Papas says, “I’ve definitely had a lot of professors from the Department of Nutrition guide me and help me through difficult times in my life … The department has been a very supportive and fostering environment for my education,” they say.
Papas has found wonderful educators and mentors at Simmons, including Assistant Professor Jacqueline Beatty, Assistant Professor Urshila Sriram, Associate Professor Kathrina Prelack, Assistant Professor Kate Walker, and Professor, Co-Chair, and Director of the Didactic Program Teresa Fung. Papas is especially fond of Professor Lisa Brown, co-chair of the Department of Nutrition and director of the dietetic internship program.
“Dr. Brown has had a big impact on my life,” they say. “She is so supportive in listening to me. I loved having her as a professor, and she’s given me really excellent feedback.”
Moreover, Papas appreciates the small class size that Simmons offers. “I find that it’s intimidating to have a big class size where you don’t get to know your professors at all. And I feel that if you don’t get to know your professors, then it will be challenging to network and form connections.”
Papas also enjoys the women-centered learning environment at Simmons. “While nutrition is very much a female-focused field, [which has its origins in home economics,] I would say that in my other STEM courses, like chemistry and biology, I have really appreciated having the opportunity to study in in a way where I don’t feel like someone is going to talk over me or that someone is acting more superior to me. I feel that everyone at Simmons is on the same playing field.”
Experiential Learning and Career Preparation in Nutrition
“Boston is such a fun place to live, and it’s helpful to be near so many great hospitals,” Papas notes. “And many of the Simmons professors are well connected to these institutions.”
Currently, Papas is also working as a dietetic technician at Franciscan Children’s Hospital. In this role, they prepare and compile menu packets, assist cooks, restock items in the units, collect breast milk from mothers, mix formula in the feeding and preparation center, and communicate with nurses. To brighten her patients’ days, Papas writes questions to them, such as their favorite color, animal, etc.
As Papas explains, there are three parts of nutrition: clinical, community, and food service. “Being [at Franciscan Children’s] has taught me a lot about food service, and I enjoy it. The feeding preparation aspect has taught me about clinical nutrition,” they note. “These concrete experiences have solidified what I learn at Simmons.”
In terms of career goals, Papas wishes to become a clinical dietitian. “Thanks to working at Franciscan Children’s, I have realized that I really love maternal and pediatric nutrition,” they say. “I feel that Simmons has prepared me perfectly for what I want to do.”
Community Involvement
As a three-time orientation leader and president of the Nutrition Liaison, a student-led organization, Papas is very involved in the Simmons community. “I absolutely adore welcoming new students to Simmons,” they say.
Regarding the Nutrition Liaison, Papas explains, “Our goal is to promote the nutrition department and to bring awareness to different nutritional topics … and to form a community within the Department of Nutrition and with other students [i.e., non-nutrition majors or minors] who are just interested in nutrition or food.” The liaison offers many events, including food science activities, guest speakers, and bake sales.
“I want people to know that Simmons may be small, but we are a powerful school,” Papas says. “For the field of nutrition, we have one of the oldest dietetics programs in the country … We are such a unique program, and I want people to know more about Simmons.”
Witnessing the Healing Process
Although nutrition is often underrepresented within the larger arena of health care, Papas understands how important dietitians are. “Dietitians make such a big impact on people’s lives. You can completely change someone’s attitude towards food,” they say. Furthermore, Papas believes that dietitians play a key role in preventing diet culture from damaging younger generations.
Ultimately, Papas feels fulfilled when they witness patients get better. “The fact that so many patients improve [with proper nutrition] is so rewarding and meaningful to me.”