Marie Boyle, Ph.D., R.D, Chairperson of Foods and Nutrition and Coordinator of the Graduate Program in Nutrition
Dr. Marie Boyle received her B.A. in Psychology from the University of Southern Maine. She was first attracted to the field of nutrition while working at Maine Medical Center’s Outpatient Health Clinic, where she observed and became familiar with the work of the outpatient dietitian. At that time, she was also a graduate student in Rehabilitation Counseling at the University of Southern Maine. Dr. Boyle wished to continue her education and pursue a new career in nutrition. Upon leaving Maine, Dr. Boyle attended Florida State University to pursue eligibility for the Registered Dietician (RD) credential as well as graduate studies in Nutrition and Health Education. Dr. Boyle received her MS in Nutrition, RD, and ultimately her PhD in Nutrition in 1992.
Dr. Boyle is the author of the community nutrition textbook, Community Nutrition in Action: An Entrepreneurial Approach, which is now in its fifth edition and the introductory nutrition textbook, Personal Nutrition, which is in its eighth edition. She is was the former Director of the Graduate Pro-gram in Nutrition at the College of Saint Elizabeth from 2000 to 2004 and served as Didactic Program Director for the undergraduate Foods and Nutrition Program from 1997-2001. More recently, she served as Chair of the Dietetic Technology Program at Southern Maine Community College in South Portland, Maine.
Her advice to students seeking careers as foods and nutrition practitioners follows:
1. Keep up-to-date in your field: Read everything you can regarding today’s hot topics in nutrition and health and attend national and local meetings of relevance to nutrition;
2. Get to know the nutritional and health needs of the community you live in by serving as a volunteer for a community or nonprofit organization;
3. If you are a member of the Academy of Nutrition and Dietetics, join some of the Dietetic Practice Groups (DPGs) at www.eatright.org of interest to you and subscribe to one or two nutrition-related Listservs;
4. Lastly, always remember the quote by George Washington Carver:
“How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak and the strong. Because someday in life you will have been all of these.”