Melissa Nale

Melissa Nale graduated with a bachelor's degree in nutritional sciences and a minor in psychological sciences in May 2020. She currently lives in Mechanicsburg, PA, and works as the clinical/community dietitian at Sadler Health Center. Nale is also working on an interdisciplinary team as a clinical dietitian with ACE Health & Hospice.

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

I grew up dancing and I remember someone came to talk to my team about nutrition. I always knew I wanted to do something in the field and when I took a career test in high school, my results showed that I would be a great fit as a registered dietitian. I did not want to go far from home for my college education and fortunately, Penn State has many branch campuses. There are not many nutrition programs in the state of Pennsylvania, but when I looked at all of my options, Penn State was the best college for me. I was able to commute during my first two years of college to Penn State Mont Alto and transitioned to University Park for my second two years of undergrad. 

How would you describe your current position and what impact(s) are you seeking to make?

My current position at Sadler Health Center is one that is entirely brand new. Sadler has been around for over 100 years, and I am the first dietitian they ever had on staff. I knew that I would have to create my own nutrition program from the ground up.

In my day-to-day, I provide individualized nutrition counseling to Sadler patients and also attend local community events. The population I work with are mostly lower-income individuals from preschool-age children to older adults.  Every day is very humbling as I get to help those who need and appreciate nutrition education. 

How did your degree from Penn State help you to get to your current position?

Obtaining my degree from Penn State took a lot of perseverance and dedication. There were so many times when I would get a grade back and not feel very good about it or be super stressed with all of the homework and studying I had to do. But the college atmosphere prepared me for the real world and taught me how to persevere in my current job. There are days when it’s hard to educate patients. However, there are other times when the patient has a lightbulb moment and everything clicks. You just have to keep pushing through and know that you are working towards success, not only for yourself in school now, but someday it will be success for your patients. 

What would you describe as the biggest opportunity and the biggest challenge in the field?

The biggest opportunity in this field is all of the different jobs you can work in. You can find dietitians in hospitals, alongside sports teams, and even in grocery stores. The possibilities are endless, and I think that’s why this field is so unique. There are also so many networking opportunities within dietetics and you constantly grow and learn, even when you’re out of school.

The biggest challenge in the field is knowing your worth. When I was in school, I was told countless times that registered dietitians are underpaid and not always respected or given the full credit that they deserve for the work they do. Fortunately, I have been seeing a huge shift in how dietitians are treated in the workspace, and the average salary has increased. Just never forget how valued you are as a nutrition professional and don’t be afraid to fight for that raise or step out of your comfort zone to show your skills. 

What advice do you have for other graduates just starting out?

Never give up! Coming from someone who failed their Registered Dietitian exam the first time by one point, all I can say is, if it’s something you are passionate about and it’s something you want to do, you will achieve it. Even if you think you’re not capable of achieving your goals, you can make it, but only if you believe that you will. I am happy that I did not pass my board exam on the first attempt, because it made me a better and stronger dietitian. It made me appreciate my credentials and I am even more passionate and grateful to be working in this amazing field of nutrition.