Julie Stewart Seeks to Empower Others With Nutrition Degree from Bastyr

Julie Stewart's main reason for being attracted to Bastyr's nutrition program was the opportunity to study nutrition that focuses on whole, unrefined foods while also working toward her Registered Dietician (RD) credential from the American Dietetic Association (ADA).

"Bastyr University is the only school in the country with a whole-foods approach to nutrition that is approved by the ADA for RD-track students," she explains.

Julie, a second-year nutrition master's degree student, considers it important to have both the master's degree and the RD credential. "This ADA registration credential allows me to practice in any state and to have an easier time getting referrals and listed with insurance plans. It widens my scope of practice." She notes that even students in the bachelor's degree program can earn credits toward their RD certification, which provides many career options for them as well.

"And although Bastyr is hard work - and people should not come here thinking Bastyr is easier because it is 'alternative' - the curriculum is different in that it includes both conventional and alternative approaches to nutrition."

Although she had always been interested in nutrition, Julie did not choose it as a career right out of high school or college. She grew up in Colorado and moved to the Seattle area to attend University of Puget Sound in Tacoma, Washington, where she earned a bachelor's degree in foreign languages and international affairs. Afterwards, she worked for a few years at various jobs. "Nothing was really falling into place," she says.

Her interest in nutrition piqued when she worked on a cruise ship during her odd-jobs phase and noticed the effects of standard buffet-style food on her body. Although working as a youth counselor on a cruise ship to the Bahamas should have felt great, she said "I felt ill. I did not feel alive." This, she primarily attributes to the refined, fatty, sodium-laden food that was served.

Once ashore, she decided to pursue a graduate degree in nutrition. "I thought - okay, I will make my hobby a career," she says. She attended Colorado State University for one year. After experiencing its food-science curriculum where they tackled such topics as creating foods for NASA, she determined the program did not suit her. "I wanted to think outside of the box about nutrition," she says. "I wanted to deal with real food instead of additives, food colorings and dyes."

Julie found Bastyr on the internet and decided to attend. Since she still needed a large number of science credits to qualify her for admission to the MS program, she first had to take a year of full-time science classes. She decided to enroll in the program that a handful of people choose each year - the post-baccalaureate program at Bastyr.

Would she recommend that choice for others? Yes and no. "It is expensive, and you could do it more inexpensively elsewhere," she says. "However, it's nice to learn basic sciences as it relates to the human body and not to animals or something else like other schools might teach. It's also nice to get to know the faculty and the community where you will be thriving for the next few years.

"I also took some interesting electives like Buck Levin's Introduction to Nutrition and Natural Medicine and Cynthia Lair's Whole Foods Production while earning my science credits."

Listing what she likes about Bastyr, Julie mentions the small class size, the accessibility of the faculty and the strong science background. "Some people are frustrated by the course content because they want it to be primarily alternative. But I am pleased to have a strong science background to back me up as well as a basic knowledge of whole foods."

Does Julie feel up-to-date on nutrition? "There are always new things, so it's hard to stay 'on top' - but I have the tools I need to go further in areas where I have interest," she says. One of the main tools she has used is the clinic shift. "I am in the clinical counseling track," she says. "In my second year I've had a chance to do more practical application of what I have learned. The amount of hands-on experience you get prior to graduating is unique to Bastyr's program," she says. "Some people find it intimidating to do counseling, but for me it was great. I have been able to form my style with help from the teachers and peers who observe me."

"I have enough knowledge to do the counseling, but in addition to my own knowledge, the clinical faculty supervisors back me up and provide me with more expertise during every shift."

But that is not all she has done to help her to acquire real-world experience and hone her focus. "The Bastyr community fosters a sense of community involvement, encouraging you to represent the university at health fairs and to volunteer in the area. I've done cooking demonstrations in Seattle's schools and developed nutrition games for educating low-income kids. There is so much to do in nutrition.

"I also was a teacher's aide in a class, I worked as a diet aid and a diet tech in a hospital to see if I liked that. I worked at a retirement home and got involved in student organizations. I think it's wise to get involved in many different areas to find the type of work you like and the population with whom you want to work."

The Bastyr scholarship Julie received also helped free up her time for volunteering since she did not have to be as focused on money. "I also got a scholarship from the Washington State Dietetic Association. If you seek them out, there are many scholarships available for students who do well."

In order to do well, Julie says (and she has a 4.0 grade point average), she has studied constantly. But when she does take a break, which has been easier in her second year, she enjoys exploring Seattle, jogging, biking, hiking, cooking, gardening, the theater and going to the farmer's markets around town.

The experience at Bastyr has helped her to realize she wants to work in an integrative care setting with a wide variety of practitioners until she has enough experience to strike out on her own and set up a private practice. "Being here has provided me guidance in knowing my direction," she says. "If I had stayed at Colorado State, I would have never known what quinoa is or how to use food therapeutically. I wanted to learn to use foods to help empower people."

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