The University of Pittsburgh Dietitian Nutritionist program offers three entry points to accommodate students from different academic backgrounds. One of the most popular is the post-baccalaureate (post-bacc) for students who started their undergraduate journey with a degree outside of dietetics, bringing valuable strengths to their new career in nutrition!
Jenee McGurgan’s studies were originally in biochemistry, which set her up for the Master of Science in Dietitian Nutritionist post-bacc program. After working in the field as a dietitian, she returned to SHRS as a clinical coordinator and instructor, still maintaining her same passion for nutrition, one that transferred from a student to faculty perspective.
Read more to learn about McGurgan’s professional and academic background, her experience in the post-baccalaureate entry point and what brought her back to SHRS.
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Discovering a passion for nutrition
What was your academic/professional background before choosing the Dietitian Nutritionist program post– baccalaureate entry point?
Originally, I was a chemistry major with a math minor but switched in my junior year at Mercyhurst College and graduated with a Bachelor of Science in biochemistry.
How did you get interested in nutrition overall? Why are you passionate about it?
My interest in nutrition started in my biochemistry courses. My academic advisor/professor for the course gave me nutrition-related topics for several projects that piqued my interest. As I explored the biochemical processes behind how nutrients are metabolized and how they influence overall health, I became fascinated by the connection between what we eat and how it affects our body at a cellular level. I realized that nutrition is not just about food, but about optimizing health, preventing disease and promoting well-being.
Experience as a Dietitian Nutritionist student
What made you want to come to Pitt through the post-baccalaureate entry point?
Pitt’s reputation of having a highly regarded and rigorous dietetics program made it a compelling option for me. Additionally, I am from Pittsburgh and wanted to be close to home. I selected the post-bacc entry point because it provided an efficient pathway to reach my career goals. It allowed me to complete the necessary undergraduate courses in nutrition, while also working toward my master’s degree and fulfilling the required internship hours—all within a condensed timeframe of three years.
What was your experience like in the program?
I had a great experience in the program. One of the aspects I truly appreciated was the small cohort size, which allowed for close connections and lasting friendships with my classmates. Dr. Lori Cherok is the best professor I have encountered in all of my education. Her teaching style is both engaging and incredibly informative, and she truly cares about her students’ success. My internship at UPMC Passavant was another highlight. The hands-on experience I gained there was essential to my development. The team at the site provided excellent mentorship, and I had the opportunity to apply what I learned in the classroom to real-world situations, giving me the confidence to take the registered dietitian exam and pursue my career.
Where did your professional path lead you after graduation?
After graduation, I began my professional career as a dietitian generalist at UPMC Presbyterian, where I worked for approximately one year. I then transitioned to a position as a dietitian with the Intestinal Rehabilitation and Transplant Center at UPMC, where I worked for 11 years. This role was a pivotal step in my career, as it allowed me to specialize in complex gastrointestinal (GI) patients and parenteral nutrition. Working alongside Dr. Ruy Cruz and with this patient population gave me the opportunity to apply my clinical knowledge to manage challenging cases, helping individuals with complex GI conditions and those undergoing transplants.
During my time in this position, I gained an immense amount of valuable experience, developing my expertise in specialized nutrition support, and I learned the importance of a multidisciplinary approach to patient care.
Returning to SHRS as a faculty member
What drew you back to SHRS as a faculty member?
I started as a part-time clinical instructor at Pitt in 2013, and this opportunity allowed me to combine my clinical experience with my desire to mentor and guide new students preparing to enter the field of nutrition. As a clinical instructor, I was able to share my hands-on experience and insights with students, helping them understand the real-world application of what they were learning in the classroom. The chance to give back to the program that had supported me in my own journey was something I valued deeply, and it fueled my passion for teaching. In 2023, I transitioned to a full-time faculty member.
What do you enjoy about being a faculty member within the department you studied in?
I really enjoy the opportunity to share my experiences and help students grow both academically and professionally. I find it incredibly rewarding to be part of their educational journey, guiding them as they discover their areas of interest and develop the skills they need to succeed in the field of nutrition.
