We were thrilled to hear from a friend and fan of a 2019 graduate alumna, Jessica Ball, who told us about her inspired, practical approach to healthy eating for college students. 

After receiving her graduate degree at UVM and passing the exam to become a registered dietitian, Jess went on to work with a central Vermont fruit and vegetable prescription program that provided produce directly to people who would benefit most. By working directly with those navigating food insecurity and chronic disease, and their families, she was able to develop a practical understanding of how access to nutrition can work best. Shortly thereafter, she started as an assistant nutrition editor at EatingWell.

She notes, "Over the years—and even now in a senior nutrition editor role—I have held an unwavering passion for helping those on tight budgets meet their nutritional needs. In particular, I love to help college students shape healthy habits they can take with them into their future. It feels so meaningful to me to make nutrition more accessible for students and young adults, because that's my lived experience as well. If my schooling taught me anything, it's that it is possible to be nourished and lead a healthy lifestyle no matter your budget, needs or preferences." 

Read on for more of what Jess shared over an email conversation (including the Pantry Recommendations List* she compiled just for us), which we hope you'll feel free to share with anyone seeking easy and affordable ways to access good nutrition - thanks to UVM's Master of Science in Dietetics program. 

UVM Foundation: To get started, would you tell us about your job and the pathway that got you there?

I work as the Senior Nutrition Editor at EatingWell (magazine and website). My path to this role started right after I moved to Vermont, in the orientation for my Masters of Science in Nutrition & Dietetics at UVM. My former colleague was giving a presentation about feedback and mentioned she worked at EatingWell. I had shared a subscription to the magazine with my mom since I was a kid, and I was thrilled at the opportunity to get involved with its publication. During my masters, I worked freelance writing and editing meal plans for the brand. And shortly after I graduated and achieved my registered dietitian credentialing, they created a new role for me. That role was Assistant Nutrition Editor, and I started in June of 2019. My role has changed numerous times over the years, but my connections from UVM were invaluable in achieving my dream job.

UVMF: Can you tell us a little about what you love in what you’re doing now?

UVMF: Looking back at your time at UVM, do any favorite memories come to mind?

My two-year coordinated program included a master’s degree and a dietetic internship where I gained 1,400 hours of supervised practice. Needless to say, it was challenging and fast-paced. But one of my favorite things about it was that during the supervised practice portion, we got to work directly with folks in all areas of the food system all over the state. I got to work with the foodservice manager at UVM medical center, do home visits for children with chronic conditions in the northeast kingdom, and collaborate with farmers and school nutrition professionals in Addison County. It showed me what Vermont's food system is really like. And it made me passionate about supporting it.

UVMF: How did your experiences at UVM prepare you for what you’re doing now?

UVMF: Any advice for current students hoping to follow a similar path?

My biggest piece of advice for people hoping to pursue nutrition, digital media or a nontraditional path is to do your research and then go for it. Some of the achievements I’m most proud of in my career—like appearing on the Today Show and being nominated for a James Beard Award—happened because I pursued opportunities that took me out of my comfort zone. It’s important to be prepared, and it’s equally important to trust yourself and your skillset.

Jess's Pantry List for healthy eating on a budget:

• Canned beans (any kinds you like, I always have chickpeas and black beans on hand)

• Dried lentils

• Canned fish like tuna and sardines  

• Nut butter 

• Canned fruits packed in 100% juice (like peaches and pears)

• Dates/other dried fruit 

• Whole grains like brown rice, farro and quinoa 

• Whole-wheat pasta 

• Canned tomatoes 

• Olive oil 

• Spices (the more the merrier)