I chose Mason’s Nutrition and Food Studies program because it was more interdisciplinary than most traditional dietetics programs. I learned how to critically evaluate scientific literature, which is crucial to my current work. In addition, my professors taught me how to frame a research question and answer it using rigorous methodology. Throughout the program I also honed my public speaking, writing and quantitative analysis skill sets which have all been very important to my work in knowledge management. Knowledge management is all about getting technical experts across the globe to communicate and collaborate each other in order to improve health and nutrition outcomes. Every day I apply my degree by researching, writing, and facilitating knowledge exchange around topics I studied in many of my classes.
Knowledge Management Specialist, Save the Children
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