Lorraine Weatherspoon

Lorraine Weatherspoon graduated from the Nutritional Sciences doctoral program in December 1992. She currently lives in Williamston, Michigan, and is a professor, associate chair, and director of the Didactic Program in Dietetics at Michigan State University’s Department of Food Science and Human Nutrition.

Why did you pursue a degree from Penn State Nutritional Sciences?

During an annual Experimental Biology meeting in 1987, I met Helen Gutherie, who was the department head of Nutritional Sciences at the time. She impressed me with the opportunities that were available through the multidisciplinary faculty in the department and the University. As an international student at the time, I was excited to meet and work with the faculty and students.

What is your job, and what impact are you seeking to make? 

In my current position, I teach, conduct research, and engage in community and professional service. I was pleased to come to Michigan State University (MSU) in the fall of 1998 for a couple of reasons. 

I wanted to develop a sustainable research program to reduce risk for diet-related health disparities while also pursuing excellence in teaching and advising in the nationally ranked dietetics program at MSU.  During my time here, I have built a sustainable research program while further enhancing my teaching and advising skills, which were acknowledged through receiving tenure at MSU. 

As director of the Didactic Program in Dietetics, it is my goal to ensure that more than 90% of our graduates obtain employment in the food and nutrition field, especially as registered dietitians. My professional and community service has been extensive and distinctly connected to my research in the reduction of diet-related health disparities, and my teaching goals focused on enhancing Dietetics education through professional and community groups locally, nationally, and globally.

How did your degree help you get to your current position?

The Pennsylvania State University and the Department of Nutritional Sciences are highly renowned in our field and throughout the country. The fact that I had completed my terminal degree in Penn State’s Department of Nutritional Sciences opened many doors for job opportunities and collaborations. 

It was uplifting to have multiple job offers upon completion of my doctoral degree and influenced my decision to return to a Big 10 university as a faculty member in 1998, where I have remained for my academic career to the present.

What are the biggest opportunities and challenges in the field? 

Nutrition is an evolving field that is constantly changing based on new discoveries and the evidence-based information that scientists uncover. The field is multidisciplinary, with all the pieces interconnecting from basic science to translation and meaningful application. 

The challenge that we face in the field is that, because food, nutrition, and health are perceived as being fundamental and so intertwined and impacted by numerous anecdotal philosophies and oftentimes misguided recommendations, nutrition experts must work harder to ensure that our fellow scientists and the general public are adequately informed and educated. 

Also, the challenge of the juxtaposition of undernutrition as well as overweight or obesity in conjunction with chronic diet-related diseases and food insecurity requires a team effort to address these significant problems that are local, national, and global. 

What advice do you have for current and graduating students?

It is critical to be engaged professionally as well as from a community engagement perspective and not have tunnel vision about the relevance of your work. Meaningful multi- and interdisciplinary collaborations will enhance the quality of your work and accomplishments. Do not be afraid to explore “uncharted waters” and always stand up for the courage of your convictions.