Nutritionists in the food industry work to positively influence the foods that millions of people eat each day.
During my college years studying nutrition at Penn State, I never considered that I might end up as a nutritionist in the food industry. Honestly, I never even knew it was an option. I wanted to work in public health, specifically with children, to improve nutrition at an early age and prevent disease. After graduating with my master’s degree in nutrition science, I worked in maternal and child health with the Women, Infants and Children’s (WIC) Program, HeadStart, and counseled expectant mothers with gestational diabetes. After nearly 20 years in public health, I learned about a position at the Campbell Soup company and was intrigued. I wasn’t exactly sure what a food industry nutrition scientist did or if I was even qualified, but I wanted a new challenge.Today, I believe it was one of the best decisions I ever made. Dietitians in traditional areas of practice use their expertise to help people eat better, prevent and treat disease, and improve their health while enjoying the foods they love. Now as a nutritionist in the food industry, I still focus on public health and have an additional responsibility to help create and improve the packaged foods that millions of people eat each day.So how do we do it?
Nutrition and health professionals work across many practice areas in the field to improve public health, but your voice matters beyond the clients and communities you serve. Campbell values your input as consumers and health professionals and the role you play to help others make informed food choices. As Campbell works toward our corporate goal of being the leading health and well-being food company, we want to hear from you. Everyone can influence our food supply. You can do that by talking directly to industry RDNs at conferences, via LinkedIn and communicating directly with us about the products you love and what you would like to see more of! Share your feedback on our products and our efforts to provide more of the great tasting and nutritious products you want. I am very excited about the future of our food supply and the great work being done behind the scenes by nutrition professionals. To read about our progress, visit our CSR Report.
“I still work in public health, but now I get to influence the foods that millions of people eat each day.” – Trish Zecca, MS, Senior Nutrition Program Manager, Global Nutrition Campbell Soup Company
Trish leads Global Nutrition for the Americas business of the Campbell Soup Company. She and her team of experienced RDs and nutrition scientists are responsible for nutrition strategy, innovation and labelling for all soup, simple meals and beverage brands in the US. Trish is the lead for corporate nutrition communications and stakeholder engagement and a sought after expert, serving on the Board of Trustees and Executive committee for the Produce for Better Health Foundation, sodium committee of the International Life Sciences Institute (ILSI) and an invited thought leader for the Academy’s Nutrition Impact Summit. She received her Bachelor and Master’s degrees in nutrition science from the Pennsylvania State University, and is an active member of the Academy of Nutrition and Dietetics since 1984. Trish spent 15 years in WIC and maternal and child health programs before transitioning to her current role at Campbell’s.
Sign up to get the latest company news. Delivered from our family to yours.
To manage your email preferences, click here.