Natalie Allen wears many hats, professor, mentor, innovator, and the powerhouse dietitian fueling Missouri State University’s student-athletes. Whether she’s designing personalized nutrition plans for football linemen or guiding graduate students through real-life clinical experiences, her passion for food as fuel, and as a vehicle for education, is undeniable.
A Missouri State alumna herself, Natalie has come full circle, bringing her classroom expertise to the field and her field experience to the classroom. Through her nutrition programs for kids, leadership in sports dietetics, and high-energy teaching style, she’s changing the way students, and athletes, think about food, health, and performance.
In this candid interview, Natalie shares insights on the evolving field of dietetics, her philosophy on practical nutrition, and why staying connected to both education and athletics makes her a better leader every day.
As the team dietitian for Missouri State athletics, how do you approach creating nutrition plans for athletes in different sports?
Natalie Allen: It takes a team, and I’m fortunate to work with an incredible one. Our athletic trainers, team physicians, strength coaches, and team psychologist all play vital roles in supporting our student-athletes. We communicate regularly to ensure every aspect of an athlete’s health is addressed—and nutrition is a key part of that equation.
When it comes to creating plans, I tailor each approach based on the sport, position, training cycle, and individual goals. A swimmer’s needs are completely different from a football lineman’s. My dietetics graduate students also gain hands-on experience by delivering education and support to our 600 student-athletes. It’s a collaborative, high-energy environment.
You split your time between the classroom and the athletic field. How do those roles influence one another in your daily work?
Natalie Allen: They absolutely go hand in hand. Working with athletes keeps me sharp in clinical practice and ensures I stay current, which makes me a better registered dietitian and educator. In the classroom, students love hearing real-world examples bring science to life in a relatable and relevant way.
Students work on projects like cooking videos, educational handouts, and performance-focused recipes. These assignments give them practical skills and a sense of contribution to real-world sports nutrition, which they love.
As a Missouri State alumna, how does it feel to return as a professor and mentor the next generation of health professionals?
Natalie Allen: Missouri State is home. My parents went here, I met my husband here, and now our kids are students too, we’re proud Mo State Bears. Coming back as a professor is a full-circle moment. I’m passionate about helping students find their path, and I’m lucky to be part of an amazing academic team. Our dietetics faculty collaborate well, and we achieve so much because we work as a team.
You’ve developed programs like SNEAKERS and “Fun”tastic Nutrition” for younger students. What inspired that initiative?
Natalie Allen: Nutrition education should start early, and it should be fun! I saw a gap in engaging, age-appropriate programs for kids, so I created my own. These programs bring science to life through movement, games, and interactive learning. Now, my college students teach elementary students, and we all have a blast learning together.
How is the field of dietetics changing, and what new skills do students need to succeed?
Natalie Allen: Dietetics is evolving rapidly. There’s more integration of technology, more interdisciplinary collaboration, and a stronger emphasis on leadership and communication. Future dietitians need to be adaptable, data-savvy, and comfortable in diverse settings—from clinical to corporate.
Soft skills are critical: empathy, critical thinking, and the ability to translate science into practical, everyday advice are more important than ever.
If you could give one piece of practical nutrition advice to every college student, what would it be?
Natalie Allen: Eat real food. Nutrition doesn’t have to be complicated or perfect. I like the 80/20 rule: eat well 80% of the time and enjoy life the other 20%. And above all, don’t let social media be your dietitian.
Any final thoughts?
Natalie Allen: Being a dynamic professor means staying engaged, adaptable, and student-centered. It’s about bringing energy to the classroom, making material meaningful, and helping students grow both personally and professionally. A dynamic professor doesn’t just teach—they mentor, listen, and evolve alongside their students.
I’m lucky to do work that matters. Whether I’m fueling athletes, mentoring students, or teaching third graders how to build a healthy plate, I see nutrition as a powerful tool for change. I’m honored to represent Missouri State University and make a difference every day.
Contact Natalie Allen on LinkedIn.
Read Digital Version of this Issue.
