Health and Human Services News

Behind the microscope: a future in medicine

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Missouri State University senior Mayeen Choudhury didn’t have to travel far to continue his college education in fall 2022.  

Mayeen Chowdhury competes in a local marathon.
Mayeen Chowdhury competes in a local marathon.

Born in Bangladesh and raised in Springfield, Missouri, he chose Missouri State to stay close to his family.  

Inspired by his sibling’s experience, who is also a Mo State alum, Choudhury was drawn to cell and molecular biology (CMB), a program in the department of biomedical sciences. 

As he prepares to graduate this December, he reflects on four years of discovery, research and personal growth. 

Finding focus in biomedical sciences 

Choudhury became interested in biomedical sciences in high school, aligning with his goal to become a physician.  

He knew the rigorous CMB curriculum would prepare him for medical school, but it required long-term commitment and consistent effort. 

He works in Dr. Joshua Smith’s research lab and studies how hypochlorous acid impacts osteoblast survivability and bacterial eradication. Smith is a professor in the School of Health Sciences. 

“I’ve learned to be meticulous and precise in research,” Choudhury said. “It expanded my thought process on how to minimize error and respond effectively when things go wrong.” 

He believes biomedical research is more than just gathering data. It teaches students how to read academic papers, extract high-quality information and understand how discoveries translate into real treatments. This hands-on experience also strengthened his problem-solving mindset. 

“Being involved in research has taught me patience and helped me realize that setbacks are inevitable,” he shared. “Although research is time-consuming, it’s satisfying to analyze the data and gain more knowledge on the subjects we’re dedicated to.”

Gaining volunteer and work experience 

Beyond the classroom, Choudhury finds time to give back to the community. He has volunteered with nonprofit organizations, such as Eden Animal Heaven and Fight Colorectal Cancer. 

“It’s been therapeutic for me and always improves my mood. It allows me to de-stress away from school while being involved with such great organizations,” he said. 

With colorectal cancer affecting his family members, Choudhury feels it is important for him to advocate for awareness as the disease rates climb nationwide. He encourages other students to find meaningful ways to give back. 

“All nonprofits need volunteers. Volunteering impacts your community and provides an incredible sense of fulfillment through your time and effort,” he said. 

Choudhury on a Springfield-area trail for outdoor adventure.
Choudhury on a Springfield-area trail for outdoor adventure.

From December 2022 to September 2024, Choudhury also worked at CoxHealth as a unit assistant. In this role, he gained hands-on clinical experience through patient interaction and teamwork. 

Looking ahead with purpose 

After graduation, he plans to go to medical school. His long-term goal is to become a primary care physician and eventually open his own clinic. 

“We live in a country of opportunity, but also one with a broken health care system. I want to spearhead efforts to create change within my community and beyond,” he said. 

He hopes to expand access to low-cost or free health care services, especially for those who need them most.  

“The rising rates of disease and diminishing health across the country worries me,” he said. “I want to be an empathetic and compassionate physician who helps people improve their lives and creates a ripple effect.”

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Cooking up confidence

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Launched this spring, the Bears Lead Teaching Kitchen program invites Missouri State University students in the Bears Lead program to discover the joy of cooking.

Designed and led by Dr. Daniela Novotny, registered dietitian and senior instructor in the School of Health Sciences, the program blends hands-on culinary lessons with practical nutrition education.

“Since many college students face barriers with eating a nourishing diet, our goal was to build cooking confidence and food literacy while supporting healthier habits,” Novotny said.

The start of Teaching Kitchen

The food students learned to cook at the Teaching Kitchen.
The food students learned to cook at the Teaching Kitchen.

The idea for the Bears Lead Teaching Kitchen began after a member from the office of access and success programs invited Novotny to adapt her popular Employee Wellness Cooking Talks sessions for Bears Lead students.

Bears Lead is a two-year transition program designed to help first-generation students adjust to campus life and develop academic and personal skills.

The first Teaching Kitchen took place on April 23, with 15 students participating.

“When you make a meal with others, there is a sense of shared space and camaraderie,” Novotny said. “Getting to eat the food we made together felt nostalgic, and it was definitely a highlight of the evening.”

Novotny said her favorite part of the pilot session was watching Bears Lead students gain confidence in making meals. She also enjoyed having her nutrition and dietetics students step into leadership roles, guiding participants and adapting to the surprises that can come with any cooking class.

“Our results, from a pre- and post-survey, showed that students gained confidence in cooking and improved their nutrition knowledge,” she said.

More sessions

Following the pilot’s success, Novotny was invited to organize a two-part series this fall for Bears Lead. Assisting her are students enrolled in her DTN 695 Research in Nutrition and Dietetics, part of Missouri State’s new accelerated master’s in nutrition and dietetics. By helping to implement and evaluate the program, these students are putting their classroom knowledge into practice – developing teaching skills, leading sessions and collecting and analyzing research results.

The first session for fall took place on Oct. 1 with 22 students for a lesson themed “Cooking Basics for Life.” Participants learned how to read recipes, measure ingredients accurately and plan a balanced, affordable meal using minimal kitchen equipment.

“The students in Bears Lead are amazing – so friendly, eager to learn and engaged. I loved seeing their excitement for trying new things and being open to skills they may have been nervous about before, like using a knife or immersion blender,” Novotny said.

Donated mugs from Bears Ink.
Donated mugs from Bears Ink.

The second session themed, “Dorm Cooking and Snack Hacks” took place on Oct. 30. Students learned how to prepare nutritious, low-cost meals using a microwave and simple ingredients available from the Missouri State Bear Pantry or local grocery stores.

Novotny’s biggest takeaway from this experience is how vital cooking programs are for today’s students.

“Cooking and nutrition literacy are lifelong tools,” she said. “We need more programs like this because students today are often surrounded by misinformation about food, and many have not been taught how to cook for themselves.”

The program has received support from:

A valuable learning opportunity

The partnership with Bears Lead has also been a meaningful learning experience for Novotny’s nutrition and dietetics students.

“What a neat opportunity for them to develop lesson plans, lead a class and get valuable teaching and practical experience,” she said.

Among the students was senior Clara Gust, the nutrition and dietetics foods lab assistant, who often volunteers at teaching kitchens and cooking classes.

“I did the grocery shopping and helped to set up for sessions,” she said. “During the session, I guided Bears Lead students if they were struggling with the recipes.”

Graduate students Amy Harrington and Lauren Brumfield appreciated the opportunity to lead the session and assist with data collection for the research component.

“With Dr. Novotny’s support, we chose the recipes, designed the format of the class, demonstrated the recipes and taught the nutrition education section of the class,” Harrington said.

As she explores various paths within dietetics, the teaching kitchen experience deepened her understanding of how people connect with food and learning.

“I learned how people relate to food and cooking and how to present information in ways that are both interesting and empowering,” she added.

What’s next?

Novotny and five of her colleagues have teamed up to create the MSU Teaching Kitchen Collaborative.

Daniela Novotny headshot.
Daniela Novotny

“Our goal is to offer more of these programs to campus and community groups,” she said. “Teaching kitchens help people build lifelong confidence in the kitchen and learn to make healthy, affordable and tasty meals.”

The collaborative already has several exciting projects in progress. One of them is with MSU Care, a Mercy-affiliated clinic on campus and another is with the Bear Pantry. Novotny also looks forward to expanding the Bears Lead Teaching Kitchen in the years ahead.

Winning an award

Novotny’s leadership with the Bears Lead Teaching Kitchen program has not gone unnoticed. MOAND President Takako Tagami nominated her for the Missouri Council for Activity and Nutrition (MOCAN) Healthcare Professional Award, and she was selected as one of this year’s winners.

On Oct. 30, she traveled to Jefferson City to be recognized alongside other honorees.

“While there, I presented about the project,” Novotny said. “It was exciting because the audience included doctors, nurses, health educators and other professionals. The more they learn about teaching kitchens and what dietitians can bring to the table, the more they’ll see the value in partnering with us.”

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Staff spotlight: Karla Riley

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Our featured McQueary College of Health and Human Services (MCHHS) staff member is Karla Riley. She works as an academic administrative assistant in the School of Health Sciences.

Let’s get to know her better.

Where are you originally from?

I’m from Blue Springs, Missouri.

Why did you decide to join Missouri State University and how long have you been here?

I’ve always wanted to work in education and love being around and in a learning environment. I started in July 2025.

What’s your educational background?

I have my associate’s degree in applied sciences with an emphasis in medical assisting.

What does your current role at Missouri State entail?

As an academic administrative assistant for the School of Health Sciences, I assist the school director with many reports from budgeting to school wide census to course building for programs in our school.

What is the biggest lesson you’ve learned in this job?

Learning the language of higher education and all the abbreviations of all the schools and programs, as well as how many budgets there are associated with each program.

Why did you choose this area of work?

It was connected, in a way, with health care. I love to learn and being in an environment that is about education, promoting education and my love of health sciences, this allowed me to blend a little bit of both worlds.

What do you enjoy most about working at the university?

Being around people who enjoy their job and the learning environment in general. Plus all the opportunities you have working for the university.

What type of work did you do prior to Missouri State?

Karla Riley and her husband travelling.
Karla Riley and her husband travelling.

I worked for 26 years at CoxHealth’s Bone and Joint Orthopedics department as an office manager and department supervisor for surgical practice.

What’s your favorite fall tradition?

I love fall bonfires with family, tailgating and football games. I also enjoy the transition of cooler weather and evenings on the porch listening to all the “critters.”

How do you spend your leisure time?

I love reading and I always have a book in progress. My husband, Jeff, and I also travel a lot. We love to explore this great world we live in and experience all that it has to offer.

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Bringing Costa Rica’s lessons back to campus

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This summer, a group of faculty members from across Missouri State University traveled to Costa Rica as part of the inaugural Education Abroad Faculty Fellows program. 

Among them were Stephanie Mitchell Urich, clinical instructor in the School of Health Sciences, and Kelly Dudley, clinical assistant professor in the School of Mental Health and Behavioral Sciences. 

For both, the trip was a chance to learn and connect. They saw how culture, food and sustainability work together and how small actions can make a big difference. 

The program helps faculty in creating and leading education abroad opportunities for students. 

Learning by experience 

Faculty engaged in learning activities throughout the trip from May 19-23. They took part in market visits, rainforest hikes, a cooking class and a coffee roaster tour, as well as spent time with Indigenous leaders. 

Even with a busy schedule, each faculty member found personal meaning. For Dudley, the experience added a fresh perspective on Costa Rica, where she had lived as a child and visited many times since. 

“Being able to go as a ‘student’ allowed me the space to learn things I never knew about a place I already loved,” she said. 

Shared experiences also deepened the duo’s understanding of culture and community. For both faculty, one of the most memorable moments was spending time with the Boruca tribe, learning their mask painting and farming traditions. 

“Sustainability is about thoughtfulness and making choices that benefit others,” said Urich. “Costa Rica showed me that even small habits, like avoiding disposables or supporting mindful vendors, can have lasting impact.” 

Bringing global lessons back home 

Urich notes the connection between global challenges and local action has become more personal thanks to this experience. 

“We often use the phrase ‘think global, act local’ and that feels truer to me now,” she said. “Hunger is an overwhelming issue, but collective efforts matter. Acting locally for the greater good always counts.” 

While Urich brought the lessons into her classroom, Dudley reflected on Costa Rica’s cultural values. She emphasized the country’s “pura vida” culture, meaning “the good life.”  

She described it as a powerful reminder of well-being rooted in community. With universal health care, sustainable energy and strong social values, Costa Rica fosters resilience and lowers stress. 

“There’s so much we can learn from the way they build relationships and care for one another,” Dudley said. “Those lessons aren’t staying in Costa Rica. They’re shaping what comes next, starting with a new program.” 

Looking ahead 

Together, Urich and Dudley are planning a joint Education Abroad program to Alaska in May 2026, partnering nutrition and dietetics with social work. 

“This trip will immerse students in Indigenous culture, provide learning opportunities around nature therapy, social justice and food insecurity, as well as some adventures in the final frontier,” Dudley said. 

“In Alaska, students will explore how food systems impact health across the globe and step forward as health care professionals ready to lead stronger communities,” Urich added. 

Explore degree options at MCHHS