"I take great pride in watching undergraduate and doctoral students grow and flourish through the acquisition of new knowledge and real-world experiences."
A career in education wasn't initially the plan for Judith A. Gilbride, PhD, RDN, CDN, FAND. Growing up, Gilbride developed a love for food, nurtured by her father, a chef, who prepared what she refers to as "special adult-kid foods," such as squab and lobster tea sandwiches.
In her undergraduate studies at Framingham State College, she was required to follow a dual curriculum within the home economics education division including teaching and dietetics. "There was no space for choosing elective courses," she recalls. "As a senior, I struggled to teach 7th and 8th graders clothing and textiles along with nutrition and health. My resolve for pursuing a dietetic internship and a career in nutrition and health became even stronger from my experience as a student teacher."
Despite early struggles, teaching has remained a substantial part of Gilbride's life: from teaching assistant to lecturer, instructor, assistant professor, associate professor — and now, as a professor in the Department of Nutrition and Food Studies at New York University. Gilbride works with undergraduate and graduate students, as well as interns and alumni who live and work in New York and all over the United States and the world.
"Most rewarding has been the accomplishments of my students and watching them grow and find their special niche," she says. "In particular, I take great pride in watching undergraduate and doctoral students grow and flourish through the acquisition of new knowledge and real-world experiences." Her advice to students and professionals entering the workforce — or in any stage of their career: "Each position should offer new challenges and the opportunity to succeed."
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