We are pleased to announce this year's Mary Eliza Parker Award for Excellence in Nutrition and Dietetics Education recipient, Emily Cheng. Emily, who demonstrated an outstanding commitment to scholarship, research, and volunteerism, is featured individually below so you can learn more about the work she's done and ways to become more involved in these areas. Congratulations, Emily!
Information regarding the application process for future graduates will be disseminated in early 2026.
Mary Eliza Parker, scholar and creative thinker, was a pioneer in college curriculum planning and a leader at Western Reserve University. She was a native of Boston and graduate of Wellesley College with a major in classics. She came to Cleveland to help establish a Department of Household administration and to serve as Head of that Department from 1913 to 1937. Nutrition was an essential component in the Department. The first student identified as a dietitian graduated in 1918. Graduate programs in nutrition were instituted in 1929 under Miss Parker. The Department of Household Administration later became the Department of Home Economics and then, in 1963, the Department of Nutrition.
Learn more about the award here.
Emily Cheng
Nutritional Biochemistry & Metabolism Major, Chemistry and English Double Minor
Some of the most meaningful aspects of my college experience have been the intersection of nutrition, education, and community service. Beyond research and clinical exposure, my role as a volunteer at the CWRU Community Pantry has deepened my passion for addressing food insecurity and food waste. These experiences have strengthened my ability to communicate and connect with individuals from diverse backgrounds while enhancing my awareness of the systemic barriers to accessing nutritious food. I was inspired to volunteer at the Pantry as I wanted to give back to the community that helped me in my time of need for fresh produce and food.
My role as a TA for Case Cooks heightened my awareness of the power of food in fostering connection. I witnessed the joy that came from students sharing meals they prepared at the end of each class period, demonstrating how food serves not only as nourishment but also as a means of strengthening relationships. My experiences volunteering at Cedarwood Hospice further reinforced this understanding. Assisting residents with their meals and encouraging communal dining helped create a warm, supportive environment, particularly for those who felt isolated due to medical conditions.
At the pantry, I engage with people weekly, helping them find what they need and ensuring they feel supported. I was pleased to see the number of pantry-goers grow over time as more people became aware of available resources. In Fall 2024, as a TA for the Community Nutrition section of Case Cooks with Professor Helen Dumski, I spoke with students about food insecurity on campus and the critical role nutrition accessibility plays in overall health. This experience was incredibly rewarding, allowing me to bridge academic knowledge with real-world application.
These experiences have shaped my perspective on healthcare, emphasizing that it extends beyond the clinical setting. Working directly with food pantry clients has underscored the importance of meeting people where they are. Moving forward, I hope to incorporate my background in nutrition into patient care, advocating for preventive approaches that highlight the importance of diet and access to wholesome foods. Volunteering at the CWRU Community Pantry and advocating against food insecurity has shown me how small actions can create meaningful change.