Health and Human Services News

Honored for outstanding teaching

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Registered dietitian. Clinical associate professor of nutrition and dietetics. Team dietitian for all Missouri State University athletes.

Natalie Allen juggles roles that keep her woven into campus life. Her dedication has earned her the 2025 Governor’s Award for Excellence in Teaching.

The award is presented to an outstanding faculty member from each participating higher education institution in Missouri annually. It recognizes effective teaching and advising, dedicated service to the university community and a commitment to excellence in supporting student success.

Allen, who received her BS in Dietetics from Missouri State in 1995, was surprised and grateful to receive the award.

“Missouri State has played such a meaningful role in my life – my parents studied here, I met my husband here, our son graduated here and our daughter is now a student,” she said. “This university is truly home for us, and this recognition makes me even more proud to be part of this community.”

In the spring, she will travel to Jefferson City. Gov. Mike Kehoe and the Missouri Coordinating Board for Higher Education members will honor her and fellow recipients for their achievements.

A trusted voice for nutrition

Natalie Allen teaches students in a classroom.
Natalie Allen teaches students.

Allen has a background in sports nutrition and experience in both clinical and community dietetics. Her favorite part about being a dietitian is the variety the work brings.

“Dietitians work with everyone from babies to older adults, in settings from hospitals and clinics to sports and food service. There’s never a dull moment and that variety has kept me passionate about the field,” she said.

“I often say, “Everyone eats, so everyone needs a dietitian. I love being part of a profession that touches everyone in some way.”

While all her experiences have shaped her into the dietitian she is today, Missouri State is where she is happy to be now.

“I’m surrounded by amazing faculty here at Missouri State. And my students are truly the best part of my day,” she said.

Allen’s teaching philosophy is simple: share practical information, as well as empathy and kindness with her students.

“My students are smart, scientifically trained and highly capable. But how they communicate, treat patients and show up as colleagues matters just as much,” she said. “I want them to leave my classes as kind humans first and excellent dietitians second.”

Learn more about nutrition and dietetics

Putting learning into action

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During the spring semester, several groups of students from McQueary College of Health and Human Services (MCHHS) strengthened their education through community engagement. 

Students from several programs applied their classroom knowledge in local schools, clinics and even abroad. They partnered with faculty and staff to serve communities and share vital expertise. Through every effort, they lived out Missouri State’s public affairs mission. 

Teaching children about healthy eating

Natalie Allen, clinical associate professor of nutrition and dietetics, led an outreach program that shared nutrition lessons in a fun way.

Natalie Allen and Boomer engage with kids through playful learning.
Natalie Allen and Boomer engage with kids through playful learning.

Between Feb. 27 and April 3, Allen and her 17 nutrition and dietetics students brought lessons on healthy eating to young learners at Field Elementary School in Springfield and Republic Early Childhood Center. Over 85 children, ranging from preschoolers to fifth graders, participated in interactive and age-appropriate activities. 

“This project gave me a new appreciation for community nutrition,” said senior Brielle Wilhelm. “Seeing the kids’ excitement made it all worthwhile.” 

Students designed each lesson from scratch, aligning with Missouri learning standards for health and physical education. The focus was on nutrition, wellness and healthy habits. Hands-on activities included planting seeds, sorting food groups and exploring food labels. 

“Our students developed their skills in public speaking, creativity and compassion,” Allen said. “They taught nutrition in engaging and purposeful ways. That’s what lasting service-learning looks like.” 

Immersing in care and culture

Jaime Gnau, clinical assistant professor of nutrition and dietetics, led two meaningful community engagement efforts – one local and one international.  

From Jan. 22 to May 3, she guided her nutrition and dietetics graduate students as they served patients at the MSU Care Clinic.  

3. Professor Jaime Gnau (center) enjoys local cuisine with students during their study abroad in Italy.
3. Professor Jaime Gnau (center) enjoys local cuisine with students during their study abroad in Italy.

Students provided one-on-one nutrition counseling, hosted food demonstrations and created take-home wellness packets. Their efforts reached about 80 patients, many of whom were low-income and uninsured. They also collaborated with pharmacy and physician assistant studies students to deliver well-rounded, team-based care. 

“I was most engaged when another student and I led a nutrition session for a patient from another culture,” said graduate student Samantha Selsor. “Professor Gnau offered support, stepped in to guide us when needed and helped us learn by doing.” 

From May 21-29, Gnau led an education abroad program in Naples, Italy. Eleven MCHHS students participated in cooking workshops, farm visits, food system tours and cultural experiences. 

They also explored the health benefits of the Mediterranean diet centered on fresh, seasonal and minimally processed foods. The experience helped foster cultural humility and awareness of global food practices. 

Gnau notes that both local and international experiences broaden students’ understanding of how culture, foodways and dietary patterns intersect.  

“These opportunities help future health professionals build cross-cultural competence and better serve diverse communities,” she said. 

Building leadership through food and sustainability

Nutrition and dietetics graduate students share the power of protein during a Teaching Kitchen session.
Nutrition and dietetics graduate students share the power of protein during a Teaching Kitchen session.

Stephanie Urich, clinical instructor in nutrition and dietetics, guided students through impactful community initiatives. One of them was a teaching kitchen, led by five faculty members and student volunteers, reaching more than 30 students on campus.

“The program provides leadership opportunities for students while improving food access and nutrition literacy,” Urich said.

“My involvement with teaching kitchens encouraged me in my profession as I saw students take away nutrition lessons from just an hour-long session,” said graduate student Madison Kaufman. “Students bonded over preparing a meal while learning what the food does for their bodies.” 

Students visited SGC Foodservice, a Springfield-based company serving institutions since 1865. At SGC, they saw the challenges of school nutrition, such as meeting menu guidelines on a $4 daily budget.  

Students also joined a sustainable food systems group on campus to learn about reusable supplies and applied for funding to install a composter. Besides that, they partnered with the Community Partnership of the Ozarks Food Collaborative to explore shared solutions for food access. 

Inspiring rural health careers 

Biomedical Sciences students engage in hands-on AHEC workshop
Biomedical Sciences students engage in hands-on AHEC workshop.

Trisha Riggs, director of Southwest Missouri Area Health Education Center (AHEC), led hands-on recruitment programming to engage high school students in health care exploration. 

AHEC students delivered skill-based workshops in Fordland, Monett, Nevada and Buffalo, covering suturing, phlebotomy, microbiology, public health and dissection. These sessions took place during the school day and reached 183 high school students. 

In addition, 20 graduate-level AHEC scholars joined a weekend panel speaker event focused on caring for individuals with special needs. These events were scheduled on evenings or weekends to accommodate the scholars’ work and academic commitments. 

“Most of our programs aim to increase students’ interest in health care careers or support learning beyond the classroom,” Riggs said.  

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Celebrating excellence in teaching, research and service

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This year’s Missouri State University Foundation Awards for Excellence recognized six standout faculty members and three of them were from the McQueary College of Health and Human Services (MCHHS). 

Natalie Allen, Dr. Amy Hulme and Dr. Randi Ulbricht received awards for their outstanding contributions in teaching, research and service, respectively. 

Teaching with purpose 

From left to right: MSU President Dr. Richard B. Williams, Natalie Allen and Dr. Tamera Jahnke, College of Natural and Applied Sciences dean and former interim provost.
From left to right: MSU President Dr. Richard B. Williams, Natalie Allen and Dr. Tamera Jahnke, College of Natural and Applied Sciences dean and former interim provost.

Allen, a clinical associate professor of nutrition and dietetics, received the Foundation Award for Excellence in Teaching. 

For her, teaching isn’t just a task, it’s the most fulfilling part of her role. 

“I love bringing nutrition to life through stories, Simulation Lab visits, interprofessional experiences and real-world applications,” she said. Her goal is to help students grow into competent health care professionals. 

Her classroom is a place where learning is practical and student well-being comes first. She encourages students not only to grow in knowledge, but also to lead with empathy and kindness. 

At graduation, Allen gives each student a handwritten card with her favorite quote: “In a world where you can be anything, be kind.”   

Once, she ran into a former student, now a practicing dietitian, who pulled that card from her wallet.

“It was a great reminder that the little things can stick,” Allen said. “I’m lucky to do this work alongside a fantastic team of dietetics faculty who support each other and care about our students’ success.” 

Research that inspires 

Dr. Amy Hulme (center)
Dr. Amy Hulme (center)

Hulme is an associate professor and co-director of the biomedical sciences program. She received the Foundation Award for Excellence in Research for her impactful HIV work and student-led research. 

Her lab focuses on the basic biology of how HIV replicates. Understanding this process is essential for developing new treatments, vaccines or even a cure, especially given the complexity of viruses like HIV. 

“HIV is a ‘rulebreaker’ virus. It behaves in unexpected ways, which makes studying it both challenging and fascinating,” Hulme said. 

With support from a three-year National Institutes of Health R15 grant, her lab is examining the role of the cell protein SPTBN1 in the early steps of HIV replication in a microglial cell model. She actively mentors 41 undergraduate and nine graduate students, who contribute to the research process.  

“I really enjoy working with students and love seeing them gain confidence in the lab. Even those who pursue health care instead of research leave with a better understanding of science, critical thinking and the power of curiosity,” Hulme said. 

Service that shapes community 

Ulbricht, an associate professor and co-director of the biomedical sciences program, received the Foundation Award for Excellence in Service.  

For Ulbricht, service is rooted in action and purpose. She leads through faculty governance, mentoring students and junior faculty, and serving on committees that support equity, access and academic opportunity.  

“If you want to change or value something, you have to be willing to work toward that change and prioritize what you value,” she said. 

She also participates in a range of campus activities that allow her to connect with students in meaningful ways. 

Dr. Randi Ulbricht (center)
Dr. Randi Ulbricht (center)

“Some of the most inspiring moments come from scholarship interviews and science fairs, where students share their stories and dreams,” she said. “That kind of connection gives me hope.” 

Ulbricht emphasized the responsibility faculty have in educating the next generation of health care professionals.  

“Our first responsibility is to make our academic mission accessible to all students,” she said. “As faculty, we need to intentionally engage with service activities that facilitate a culture of humility, belonging and support.” 

The accomplishments of Allen, Hulme and Ulbricht highlight the strengths across MCHHS, where teaching, research and service shape student success. Their efforts reflect the spirit of Missouri State’s public affairs mission and leave a lasting impact on students, colleagues and the larger community.

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Faculty research on display

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Research took the spotlight at Missouri State University on April 11. 

The Faculty Center for Teaching and Learning hosted its first-ever Spring Scholarship Summit in Meyer Library. Faculty members from various disciplines showcased their latest research and scholarly projects through interactive poster presentations.  

Over 20 presenters participated with 14 posters displayed. Attendees got to meet the presenters, explore new research ideas and engage in meaningful conversations.  

Ten faculty members from McQueary College of Health and Human Services (MCHHS) took part in the Spring Scholarship Summit. Five led poster presentations while the rest contributed as interdisciplinary co-authors. 

The summit underscored Missouri State’s continued commitment to teaching excellence and interdisciplinary collaboration.

Promoting trauma-informed care 

From the School of Nursing, Dr. Diane Smith, assistant professor, collaborated with Dr. Cindi Aurentz, assistant professor, and Dr. Melissa Penkalski, associate professor and graduate program director.

From left to right: Drs. Cindi Aurentz, Melissa Penkalski and Diane Smith.
From left to right: Drs. Cindi Aurentz, Melissa Penkalski and Diane Smith.

Together, they presented “Trauma-Informed Education for Nursing Faculty: Caring for the Next Generation of Nurses.”    

The team began the project in 2021, aiming to help faculty use trauma-informed care training to better support students both in classrooms and clinical settings.

“We welcome every opportunity to share the principles of trauma-informed care, as this is a topic we all care deeply about,” Smith said. “We hope these practices are integrated.” 

Fostering interprofessional collaboration 

From left to right- Natalie Allen, Bonnie Slavych, Wendy Jackson, and Traci Garrison.
From left to right: Natalie Allen, Dr. Bonnie Slavych, Wendy Jackson and Dr. Traci Garrison.

Registered dietitian Natalie Allen is a clinical associate professor of nutrition and dietetics. She presented “Emphasizing Interprofessional Education Through a Virtual Case Study Connecting Healthcare Students” alongside her colleagues as part of ongoing interprofessional collaboration. 

Allen and three other faculty members from multiple disciplines worked together on this project. They included: Dr. Traci Garrison, clinical associate professor in the School of Health Care Professions; Wendy Jackson, clinical assistant professor in the School of Mental Health and Behavioral Sciences; and Dr. Bonnie Slavych, assistant professor in communication sciences and disorders.

Their poster explored how virtual case studies can strengthen interprofessional collaboration in health care education.  

The study brought together students from different majors to build teamwork, communication and decision-making skills in an online setting. It also helped them understand each other’s roles and practice collaborative contribution to patient-centered care in real-world environments. 

“The summit was a great opportunity to promote interprofessional collaboration and show the value of connecting different disciplines,” Allen said. “This project helped all of our students gain the skills and confidence they need before stepping into real-world practice.” 

Focusing on resilience 

Dr. Debbie Horine, assistant professor in the School of Nursing, presented “Introducing Resilience to Pre-Licensure Nursing Students to Recognize and Address Lateral Violence.”

From left to right- Cindi Aurentz, Kristen Thompson, Sara Wilson, and Diane Smith.
From left to right: Drs. Cindi Aurentz, Kristen Thompson, Sara Wilson and Diane Smith.

Her project focused on preparing nursing students to recognize workplace challenges and strengthen emotional resilience early in their careers. 

“While we can’t eliminate lateral violence, we can prepare students to recognize it, build resilience and manage stress,” Horine said. 

Dr. Sara Wilson and Dr. Kristen Thompson, both assistant professors in the School of Mental Health and Behavioral Sciences, co-presented two posters: 

  • “The Impact of Adverse Childhood Experiences in Higher Education” 
  • “Combating Loneliness Through Intergenerational Living Communities” 

The first study examined how early trauma affects college students’ academic performance and mental health. The second study focused more broadly on community well-being, exploring how intergenerational housing can reduce isolation and foster connection. 

Together, the research underscores the importance of trauma-informed practices and community-based solutions that strengthen resilience and belonging. 

“I’m driven to explore how we can support positive outcomes right here on our campus and in our communities,” Wilson said. 

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