Personal Statement

Drenched in sweat, my well-developed tan begins to morph into a burn as the sun coats the
entire left side of my body with its descent. I can feel its heat waves stinging, tauntingly, as if to
remind me that the giant star will lay to rest before I am finished todaynever mind that I began
my challenge almost nine hours earlier, before the first golden rays had even cracked the foggy mist.
I steal a glance at my watch. 97.23 miles. 17 MPH. 4:00 minutes until my next 30-gram dose of
carbohydrates. Breathe through itinhale, exhale. This becomes my mantra as a I approach the
next mile marker. Ive climbed well over 5,000 feet today, and every muscle fiber in my body can
feel it. The front wheel bobs back and forth as my quads use up the last drops of accessible ATP to
power through the final climb. My mantra plays on repeat a few more dozen times as I summit the
crest. I check my watch again. Its time. I can feel my cells practically burst with energy as glucose
enters my system and courses through my veins.
Food has never felt so invigorating, so nourishing. This is why I chose Nutrition. Born out
of my love for endurance racing, my resolve to develop a whole-foods-based nutrition plan to
optimize my physical stamina and recovery during my first Ironman triathlon has evolved into a
passion of science. I quickly became drawn to the bodys extraordinary ability to convert fuel into
energy to maintain operation even in the most stressful of physical conditions.
Fast forward one year, and Im in South America, observing first-hand the disease processes
that confine patients to a hospital where resources are limited, communication between staff is
disorganized, records are hap hazardously compiled, and a patients survival rate depends on their
ability to repay the blood bank on the first floor. Standing at the bedside of a man suffering from an
obstructed bowel and encephalopathy, I examine his colostomy bag and chart notes, recording the
dose of formula administered via his enteral tube that morning. His cachexia is so severe that two of
his vertebrae have ripped through his paper-thin skin, exposing his porcelain bone to the infectious
hospital air. Next door, a 5-year-old boy battles Neurocysticercosis after consuming contaminated
pork. Neither patients outlook is promising, and had nutritional intervention played a role earlier,
their stories might be different. Im volunteering as a nutrition intern in the Trujillo Regional
Teaching Hospital of Peru and things are definitely different down here. It seems as if its been ages
since I was counting down the miles of Interstate-95 on my bike; yet again, I am faced again with the
challenge of supporting the human body with the vital nutrients it needs to sustain function.
Despite having almost nothing in common, my adventures over the last two summers fueled
my interest in biochemistry, macronutrients, and the Nutrition Care Process, solidifying my interest
in clinical dietetics and leaving me with a deep yearning for more.

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I have educated young mothers about the importance of preventing anemia, and how to
incorporate sangrecita (chicken blood) and higado (liver) into their toddlers diets, as is the custom in
Peru. With the resources donated to our medical program, I created an adapted version of the
MyPlate model, integrating local foods and cultural dining practices to assist in my Spanish
translations through the use of visual aids. Furthermore, as an American, I was relied upon to
present nutritional recommendations backed by proven theory and current research to my peers,
professors and patients.
Back in the state of Washington, I have expanded my involvement in the dietetic field by
developing professional mentors in the local community. Under their guidance, I assisted in cases
related to the treatment of autism, ADHD, anxiety, cancer, diabetes, and more. Perhaps my most
impactful contribution to the Washington dietetic community, however, has been my managerial
involvement in Teen Feed, a volunteer organization supported by our university. Each month,
another student and I work as a team to design, cook, and serve a hot, nutritious, whole-foods
dinner to the homeless teens in the University District of Seattle. Together, we organize a team of
volunteers and coordinate the planning, budgeting, harvesting, and operation of the event each
month, serving up to 70 teens a night, at no cost to them.
Throughout my graduate career, I have gained an invaluable appreciation for the
extraordinary roles of dietitians, the cultural difficulties and benefits of working with a diverse
population, and for the medical and community work that can be accomplished with limited
resources in the presence of a talented and motivated team.
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Personal Characteristics/Strengths/Weaknesses
One of my greatest strengths is my extensive background in business managementan
acquired proficiency that has fostered my ability to think rationally, problem-solve, and work
cohesively in a team setting to achieve success. Prior to my acceptance at Bastyr University, I
attained my first salary-paid job, as the Eastern Washington branch manager of Complete Nutrition,
a retail supplement company that recently expanded into the Northwest. As manager, I initiated
multiple marketing campaigns, such as a Womens Health Night, developed my conflict resolution

skills, and earned the respect of my supervisors and hired staff membersall the while fulfilling my
science prerequisite courses for graduate school and training for multiple endurance races.
My greatest opportunity for growth, however, lies in my counseling aptitude and ability to
effectively communicate nutritional information in a way that inspires change within a patient. At
Bastyr University, a large focus is placed on the importance of motivational interviewing, and the
ability to unearth hidden clues about a patients history. While I have completed my counseling
courses with great marks, I feel as if this area of expertise is one in which I will experience plenty of
personal growth before considering a strength of mine. This Winter and Spring I will have the
opportunity to complete a dietetic practicum at the Bastyr Center for Natural Health. I am confident
that with the patient-centered-care experience gained during these months, followed by a dietetic
internship, I will attain the experience that will allow me to develop stronger skills to identify what
motivates a patient best, and to be able to use that information to help them feel inspired to develop
a plan.
Career Objectives and Professional Goals
My professional goal is to earn my certification as a Registered Dietitian and enter the field
of dietetics as a competent, well-rounded individual ready and able to provide excellent healthcare to
a variety of patients. In the long term, I visualize myself obtaining a specialty certification as a
Diabetes Educator and a Sports Nutritionist. I have a personal goal of using my education in
nutrition to continue to travel on medical missions, aiding individuals and communities in need,
within the United States and internationally. In hopes of utilizing the advantage we have as
Americans to pursue scientific feats of greatness, I hope to explore cutting edge research and work
with experts in my profession to deliver new findings to populations lacking access to medical
technology. In doing so, I will continue to refresh my perspective and expand my cultural views in
ways one can only imagine.