Reah Chiong
Anaheim, CA
BS: Cal State Long Beach
Community Nutrition Rotation:
Cornell Dining
Clinical and Management Rotations:
University of Rochester Medical Center

Reah (she/her) is a PhD Candidate in Community Nutrition. She received her B.S. in Nutrition and Dietetics with a minor in Child Development and Family Studies from Cal State Long Beach where she also served as a BUILD Scholar. After joining the FIG lab in 2019, she has contributed to many community-based projects including the evaluation of an online
grocery shopping and nutrition education platform for SNAP-eligible families. For her dissertation, she is examining how stigma is expressed among those who use food assistance programs and its association to nutrition security. She hopes to utilize her background in nutrition research, her passion for the community, and her creativity to dismantle
barriers to nutritious food and promote food equity across all levels of the socio-ecological model. In her free time, Reah enjoys reading, doing jigsaw puzzles, and taking care of her plants.

Shania Clark
Pembroke, NH
MS: Tufts University
Community Nutrition Rotation:
Cornell Sports Nutrition in Ithaca
Clinical and Management Rotations:
University of Rochester Medical Center

Shania has a Master’s Degree in Nutrition Science and Policy from Tufts University and a Bachelor of Science in Nutrition from the University of New England. Her key accomplishments include writing a research proposal as part of her master’s thesis and receiving the Outstanding Academic Achievement in Nutrition award from her undergraduate
institution. Her most recent position was at the University of Vermont College of Medicine where she worked as a laboratory research. Prior to this she was a nutrition care representative at the UVM Medical Center where she served as a liaison between patients and the main kitchen. Shania also has experience working in community nutrition through volunteer work with Maine SNAP-Ed and a year of service at the NH Food Bank through the AmeriCorps VISTA
program.

Shania’s career goals include becoming both a clinical and research dietitian. She has not decided what area she would like to specialize in, but she is interested in sex differences in nutrition research, weight-inclusive care, diabetes management, and sports nutrition. Outside of dietetics, Shania enjoys hiking, rock climbing, paddle boarding, crocheting, playing field hockey and reading.

Heather Guetterman
Lebanon, IL
BS: University of Illinois
Community Nutrition Rotation:
Onondaga County Department of Adult and Long Term Care Services in Syracuse
Clinical and Management Rotations:
University of Rochester Medical Center

Heather Guetterman (she/her) is a PhD candidate in Nutrition at Cornell University. She completed her BS in Dietetics at the University of Illinois, Urbana-Champaign, in 2016, where she pursued her interest in nutrition and dietetics through serving in a number of roles, including as president of a student organization focused on community nutrition education, researcher in the Nutrition and Human Microbiome Laboratory, intern at the Soybean Innovation Laboratory, and diet technician at a hospital. She attended a summer culinary program in France and spent a semester in Botswana taking courses and volunteering in a HIV clinic as part of a public and community health program. These experiences informed her interest in research, global health, and maternal and child nutrition, and led her to pursue an MS at Cornell University and subsequently a PhD. Heather’s doctoral research focuses on micronutrient status among women of reproductive age in Southern India using population-based data, and has spent several months based in India to conduct fieldwork. During her PhD, she has also been involved in all aspects of trial design for a randomized efficacy trial in India. She is passionate about evidence-based practice and gender-affirming and LGBTQ+-inclusive nutrition care. Heather’s long-term career goal is to become an independent researcher with expertise in nutrition, epidemiology, and maternal and child health, and to advocate for inclusive, evidence-based practices for members of the LGBTQ+ community. Outside of work, Heather enjoys running, painting, volunteering for a food rescue organization, and spending time with her partner and their dog.

Chin May Teoh
Pinang, Malaysia
BS: University of Nebraska-Lincoln
Community Nutrition Rotation:
Foodnet Meals on Wheels in Ithaca
Clinical and Management Rotations:
University of Rochester Medical Center

Originally from Malaysia, she obtained her BS degree in Nutrition and Dietetics from University of Nebraska-Lincoln.
She fell in love with benchwork when she started graduate school at Texas State University. Her thesis focused on how
maternal methyl-donor nutrient supplementation affects offspring’s health both during early life and adulthood. Besides
research, she loves to cook and her passion in food is one of the reasons she wants to become a dietitian. She is an
adventurous person who likes to hike and explore the wild during her free time.

Yifei Wang
Beijing, China
MS: Friedman School of Nutrition Science and PolicyCommunity Nutrition Rotation:
Tompkins Cornell Cooperative Extension in Ithaca
Clinical and Management Rotations:
University of Rochester Medical Center

Yifei Wang is a driven and compassionate nutrition student who was recently graduated from her master's program of Nutrition Interventions, Communication & Behavior Change at Friedman School of Nutrition Science and Policy, Tufts University. Yifei is a career changer and found her passion in working with people and helping those in need to improve nutrition and health. She is interested in nutrition education and intervention and believes in the lifelong impact of nutrition on non-communicable chronic diseases such as diabetes, obesity, and cardiovascular diseases.

During her study at Tufts, Yifei had been working as a dietitian intern at Greater Boston Chinese Golden Age Center (GBCGAC), a senior adult health care center in Boston, where she worked on the elderly community nutrition program by promoting nutrition and health of older adults with Chinese background through evidence-based, culturally tailored nutrition interventions and education.

Yifei is also a gerontologist by training at Davis School of Gerontology, University of Southern California and had been working with older adults with dementia and mild cognitive impairment in long-term care facilities, coordinating activities and leading health educations. She was also a professional in the healthcare industry working with physicians on clinical technique training and consultation on burn and diabetic wound management. Her other experience includes promoting nutrition education via social media platforms for nutrition companies and organizations that target children, older adults, and Asian immigrants. Yifei is a dog lover, big fan of hotpot and fine art, and is picking up a new hobby: playing acoustic guitar.

Siming Wu
Xinjiang, China
BS: UC Davis
Community Nutrition Rotation:
Ithaca City School District in Ithaca Clinical and Management Rotations:
University of Rochester Medical Center

Siming Wu was born and raised in the northwestern province of China called Xinjiang where he developed a strong interest in health and specifically dietetics. He believed that we are what we eat, which led him to pursue a path focused on improving people's health through proper nutrition. Siming completed his Bachelor of Science degree in Clinical Nutrition at UC Davis, where he gained a strong foundation in various subjects such as biology, chemistry, food science, and nutritional assessment. These subjects played a pivotal role in shaping his career path towards dietetics. Currently pursuing a Master of Science degree in Human Nutrition at Columbia University, Siming is further expanding his knowledge and skills.

Siming's practical experience in the field of dietetics includes working as a research assistant in Steinberg's Lab at UC Davis, where they contributed to a study investigating the effects of different types of olive oil on cardiovascular disease risk factors. Siming's responsibilities included participant recruitment, subject interviews, blood sample processing, and dietary record input. Siming is currently working in a lab investigating the role of ubiquitin ligases, Ssm4p and Hrd1p, in adaptation to stress-induced proteostasis in the budding yeast. Outside of his academic and professional pursuits, Siming is dedicated to maintaining a healthy lifestyle. He engages in regular exercise and prioritizes nutritious food choice. Siming attended ultimate frisbee team during college years, so he would also like to play some pick-up games during his spare time.

Lauren Wysocki
Queensbury, NY
BS: Binghamton University Community Nutrition Rotation:
Wayne County Cornell Cooperative Extension in Newark
Clinical and Management Rotations:
University of Rochester Medical Center

Lauren grew up in upstate New York, spending most of her childhood outside in the Adirondacks. She attended Binghamton University where she graduated with a B.S. in Integrative Neuroscience. In her undergraduate studies, she took a variety of health and wellness classes and conducted research investigating the relationship between nutrition and mood which sparked a passion for holistic health. She decided to apply to Russell Sage’s Dietetic program and graduated with her M.S. in Nutrition and Dietetics this past spring.

Throughout her graduate studies, Lauren worked multiple jobs as a Diet Clerk at Samaritan Hospital and waitressing at a local restaurant. On campus, she helped develop the beginning stages of the Culinary Medicine program that aims at providing nutrition and culinary education to pregnant women in the local community. She also restarted Russell Sage’s food recovery program by partnering with a local emergency shelter to reduce food waste within the campus and community. Over the summer, Lauren helped conduct Summer Meals research evaluating the accessibility and acceptability of summer meals provided to children at community sites. She loved having the opportunity to discuss food and health with students and helping ensure nourishing food was accessible to those who needed it most.

Lauren’s dietetic interests include working in pediatrics and pregnancy nutrition. She has also developed interests in GI and sports nutrition. Outside of dietetic interests, Lauren loves spending time outdoors, hiking, running, and traveling. She also loves cooking with her dad and trying new foods with family and friends.