For many people, grocery shopping is usually just a routine — create a list, fill the cart and go.
But for dietitians like Madison Clemens, Noelle Mennen and Audrey Williams who graduated from Missouri State University, it is an opportunity to make informed, health-conscious choices that support overall well-being.
All three work as corporate registered dietitians at Hy-Vee, Inc. They play a key role in promoting health and wellness for customers and employees.
Finding their path in nutrition
Clemens, who grew up in Springfield, Missouri, knew she wanted a career in health care but did not see herself in nursing or other fields.
“Then, I found dietetics and never looked back,” she said.
Mennen hails from the small mountain town of Westcliffe, Colorado. She moved to Springfield in fall 2022 to pursue her master’s degree. She became passionate about nutrition after realizing how small dietary changes can have a big impact.
“Food isn’t just fuel — it’s a powerful tool for health,” she said.
Originally from St. Louis, Missouri, Williams used to help her mom in the kitchen as a child.
“That’s where my love for food started,” she said. “I realized food had power and I wanted to help others feel better through what they eat.”
To pursue a career in nutrition and dietetics, each of them found their way to Missouri State. They explored this field of study in depth through courses like Population Health Nutrition, Advanced Nutrition Counseling and Health Promotion Planning. They also engaged in a real-world work environment through several practicums.
“The practicums gave me hands-on experience in community nutrition and patient care, building my confidence in counseling and public speaking,” said Clemens.
The trio credited Dr. Sarah Murray, assistant professor and nutrition and dietetics program director, for her guidance and mentorship in shaping their careers.
“Dr. Murray’s guidance helped me grow in research and critical thinking, skills that I now use daily,” Mennen said.
Williams added, “She truly cares about her students and pushes them to be the best dietitians they can be.”
Clemens and Mennen earned their Master of Science in Nutrition and Dietetics in 2024, while Williams graduated from the same program in 2023. They also completed their dietetic internship in 2023 and 2022. In addition, both Clemens and Williams hold Bachelor of Science in Nutrition and Dietetics from Missouri State.
Turning knowledge into impact
As corporate registered dietitians, Clemens, Mennen and Williams provide nutrition counseling, help with meal planning and support communities in many other ways.
“Nutrition isn’t just a subject; it’s a calling,” said Mennen, who is based in Kansas City, Missouri. “Our bodies are designed to work well when properly nourished.”
She enjoys seeing the “aha” moments that result from one-on-one counseling.
“When clients realize food isn’t about restriction but balance, that’s when real change happens,” she said.
According to Clemens, who works at the Hy-vee on East Sunshine in Springfield, she starts her day with emails and charting.
“Then, I work with businesses, leading grocery store tours or preparing for media segments.”
Based at the Hy-vee on West Battlefield in Springfield, Williams balances patient counseling with corporate wellness programs.
“One day, I’m in the store. The next, I’m leading a nutrition seminar,” she said.
Helping clients find answers
One area where Clemens and Williams have made a big impact is raising awareness and providing support for Alpha-Gal Syndrome (AGS). This is a rare allergy caused by a tick bite.
People with AGS must avoid foods and products containing alpha-gal, a sugar molecule found in red meat and some ingredients from animals. Many struggle to find safe foods to eat and need help making the right choices.
Clemens recalls hosting an alpha-gal food demonstration last fall, where people traveled hours to learn how to make AGS friendly meals.
“They left crying and hugging me because they finally had answers,” she said.
Williams, who created an online AGS class with a Missouri State intern, was amazed by the response.
“People joined from California to Virginia,” she said. “It was incredible to see how many lives we could touch.”
Battling myths with science
With nutritional misinformation everywhere, these dietitians work hard to debunk myths and promote evidence-based advice.
“A big myth is that healthy eating is expensive,” Clemens said. “In reality, smart planning makes nutritious meals budget friendly.”
Williams stays informed by tracking food trends in grocery aisles.
“What customers ask about is usually what’s trending,” she said. “Hearing their questions helps me understand what nutrition topics need more clarity.”
Mennen follows research, webinars and industry updates.
“The more I learn, the better I can help people,” she said.
By continuously learning and challenging myths, Clemens, Mennen and Williams help people make healthier, more confident choices about their food every day.
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