Summer You ’26 takes an inclusive approach to healthy eating

CUDA — finding community in nutrition

As a sophomore, You joined the Cornell University Dietetics Association (CUDA), a student organization that advances student interests in dietetics and career development. CUDA brings guest speakers to campus, offers social mixers, and plans nutrition-focused cooking events. Over the past three years, You has served as a member, treasurer, and now president.

“Last year, in celebration of the CHE Centennial, we held themed cooking lessons in the Discovery Kitchen,” she said. “We coordinated with the Division of Nutritional Sciences (DNS), the Discovery Kitchen manager, and student helpers to handle everything, from selecting recipes to overseeing the attendees. It was a lot to manage but also fun, and that's where I got a sense of how to lead.”

This year, under You’s leadership, CUDA expanded its cooking activities to reach a broader community beyond dietetics students. In March, they hosted a granola-making event for National Nutrition Month, mixing homemade granola with fruit and yogurt and educating attendees about fiber-rich foods.

You also wanted to build connections beyond Cornell. Eight DPD students including You attended the annual Food and Nutrition Conference and Expo in Nashville, Tennessee, with support from CUDA.

“Dietetics is such a niche corner of Cornell, so the conference was a rare chance to connect with nutrition professionals across all types of career paths,” said You. “It was inspiring to see what dietitians practice in the field, and I learned so much about what I want to explore in my own academic career.”

Summer You meets with Annette O'hara re recipes

Summer You reviews recipe edits with her supervisor Annette O’Hara. She interns with the Food and Nutrition Education in Communities (FNEC) program, part of the Division of Nutritional Sciences. Her work focuses on updating recipes for the Expanded Food and Nutrition Education Program (EFNEP), a federally funded nutrition program. Photo by Margaret Tsai.

You and Cleo Shiomos ‘26 show off yogurt parfaits made during a CUDA event in the Discovery Kitchen highlighting fiber‑rich foods. Provided.

As a member of the Cornell University Chorus, You has traveled to Europe and the southeastern United States. Provided.

With support from CUDA, dietetics students traveled to the Food and Nutrition Conference and Expo in Nashville, TN. Provided.

Updating nutrition outreach with a culturally responsive approach

Last summer, You began interning with Food and Nutrition Education in Communities (FNEC), a DNS program that promotes evidence-based nutrition education and professional development with a focus on low-income people. She is improving the tagging system for 1,000 recipes in the nutrition educator database, making resources more accessible by adding categories such as cooking for a crowd, 30-minutes or less, and low-sodium.

“We need these recipes to be current and useful to different populations,” said You. “We need to select recipes that are culturally appropriate to the people using them, so educators can effectively connect with a diverse range of communities.”

You cited a common lesson for cooking with kids that recommends using a jar to shake up homemade salad dressing.

“As a Chinese person who doesn’t eat raw salads at home, I was concerned that this activity wouldn't work with families like mine,” she said. “It made me aware how easily assumptions about eating habits are built into dietetics.”

As an alternative, You developed recipes for pickled vegetables, which are staples in Asian cuisines.

“Food is not just about nutrients. It's also culture, family practices, and a source of pride,” she said. “Food insecurity can bring shame, and so for nutrition education to be effective, we need to reach people in a responsible way that makes them feel
comfortable and understood.”

Food insecurity can bring shame, and so for nutrition education to be effective, we need to reach people in a responsible way that makes them feel comfortable and understood.

Summer You '26

Quick questions with Summer You ‘26

Q. Favorite class and why?

A. That’s tough — I have two. NS 2470 Food for Contemporary Living and NS 4250 Nutrition Communications and Counseling.

I’m a teaching assistant for NS 4250. Half of the course focuses on nutrition counseling, and the other half on nutrition education. Students get paired with a community partner to manage their social media presence as well as design a lesson to educate their target audience.

When I took the class, I was assigned to work with the Big Red Fueling Station, and my group designed a nutrition and cooking demonstration for student athletes. As another part of field outreach in this class, I visited Candor High School and presented to health science students on the importance of nutrition and dietetics.

Q. What advice would you give to other CHE students?

A. You'll find friends, connections and opportunities in the most unexpected places. Be open to things and trust that each experience is leading you somewhere you never could have anticipated.

Q. Favorite study spot on campus?

A. I have to say the Fine Arts Library because I am a student worker there.

Q. Favorite outdoor place on campus?

A. The Arts Quad in front of the A. D. White statue.

Q. Campus activity you’d recommend to others?

A. Music events on campus. Many people know the a capella groups, but there are so many amazing music events happening. Why not give them a try?

Q. Three adjectives that describe the DPD program:

A. Close-knit, collaborative, and professional.

Q. Why should prospective students choose CHE?

A. CHE has a small-college feel within a giant university full of opportunities and connections. The faculty are very supportive and helpful. I really enjoy the interdisciplinary perspective we take on everything. The CHE majors are all different, but we're all working towards the same vision of supporting human thriving.