Nutrition and Foods Program

Background

Amanda is a Registered Dietitian Nutritionist and serves as the Director of the MS Dietetic Internship and a Lecturer in Nutrition and Foods at Appalachian State University. She has a genuine passion for inspiring the next generation of practitioners to advance progress in addressing the multifaceted public health and nutrition challenges.
Prior to joining the faculty at App. State, Amanda developed online food systems curricula for the Academy of Nutrition and Dietetics Foundation and established a new Certificate in Food Systems and Hunger Studies at the University of Kentucky. She worked with Feeding America’s policy team in Washington, D.C. and with the SNAP-Ed program at Second Harvest Food Bank of Northwest NC.
Known for her innovative approaches to promoting community food and nutrition security, Amanda serves on the Zero Hunger Pathways Project for the United Nations, as an executive leader for the NC Local Food Council, and was the 2016-2019 President of the national Hunger and Environmental Nutrition dietetics organization. She has contributed numerous presentations and publications focused on her research in sustainable food systems, student basic needs, dietetics education, rural health, and addressing food insecurity as a public health issue.
Amanda currently serves on the Board of Directors for F.A.R.M. Café, a pay-what-you-can restaurant in Boone, the Valle Crucis Conference Center, and the Wilkes Health Foundation. Outside of work, she can be found at the local farmers’ market or hiking the Blue Ridge Mountains with her husband and two kids.

Education 

• MPH, Health Management and Policy, University of Kentucky, 2018
• RDN, Registered Dietitian Nutritionist, Commission on Dietetic Registration, 2014
• BS, Food and Nutrition, Chemistry, University of Cincinnati, 2011

Current Courses Being Taught

• NUT 2202: Nutrition and Health
• NUT5510: Environmental Health
• HCM5240: Health and Disease
• NUT5100: Introduction to Public Health
• NUT5300: Effective Rural Practice for Health Professionals
• NUT5475: Public Health Capstone
• NUT5255: Dietetics Practice II
• NUT5900: Dietetic Internship

Professional Affiliations / Organizations

• World Public Health Nutrition Association
• US Zero Hunger Pathways Project, United Nations Sustainable Development Solutions Network
• Academy of Nutrition and Dietetics
• Nutrition and Dietetics Educators and Preceptors
• Hunger and Environmental Nutrition Dietetic Practice Group
• North Carolina Academy of Nutrition and Dietetics
• North Carolina Local Food Council
• Association of State Public Health Nutritionists

Research Interests

• Policy, systems, and environmental approaches that promote healthy, local food access within rural communities
• Innovative text-message health education programs
• Engaging students in sustainability, food systems, and leadership opportunities
• Promoting health equity within the local food system

Awards and Honors

• Fellow of the Academy of Nutrition and Dietetics (FAND), 2021
• Cabot Community Award, Selected as one of thirteen dietitians in the U.S., 2019
• Delta Omega, Beta Gamma Chapter, Honorary Society in Public Health, 2018
• Community Service Award, Bluegrass Academy of Nutrition and Dietetics, 2017
• Young Dietitian of the Year, Kentucky Academy of Nutrition and Dietetics, 2016
• Campus Kitchen of the Year, The Campus Kitchens Project, 2016
• Nutrition Solutions Working Group, Selected as one of ten, Future of Food Partnership, 2012

Selected Publications

• Hege, A., Giddens, J., Bergquist, E., Stadler, D., Campbell, C., Cummings, J., Goetze, A., Steinmetz, J., Brown, K., Sauer, K., Spiker, M. (2021). Integration of a Sustainable Food Systems Curriculum in Nutrition and Dietetics Education: Assessment from the First Year of Implementation. Journal of the Academy of Nutrition and Dietetics. https://doi.org/10.1016/j.jand.2021.02.001
• Spiker, M., Hege, A., Giddens, J., Cummings, J., Steinmetz, J., Tagtow, A., Bergquist, E., Burns, L., Campbell, C., Stadler, D., Brown, K., Sauer, K. (2021). Leveraging online learning to promote sustainable food systems training in dietetics education. Frontiers in Nutrition and Sustainable Diets, 8, 105. https://doi.org/10.3389/fnut.2021.623336
• Hege, A., McCormick, N., Robinson, P., Charles, K., Jones, J., & Aft, E. (2021). Perspectives from the front line: The post-pandemic emergency food system in North Carolina. Journal of Agriculture, Food Systems, and Community Development, 10(2), 1–5. https://doi.org/10.5304/jafscd.2021.102.018.
• Cruz, A. E*., Ammerman, A. S., Creamer, N. G., Nash, B., Phillips, E. J., Przysucha, M. M., & Hege, A. S. (2021). Cultivating community resilience: How North Carolina’s food council is facilitating an effective response during COVID-19. Journal of Agriculture, Food Systems, and Community Development, 10(2), 291–295. https://doi.org/10.5304/jafscd.2021.102.010.
• Hege, A. Stephenson, T., Pennell, M., Revlett, B.*, VanMeter, C.*, Stahl, D.*, Oo, K.*, Bressler, J.*, Crosby, C.* (2020). College Food Insecurity: Implications on Student Success and Applications for Future Practice. Journal of Student Affairs Research and Practice. IISSN: 1949-6591 (print)/1949-6605 (online)
• Hege, A., Oo, K.*, Cummings, J. (2019). Current Nutrition-related Health Issues and Challenges, In Barth, M. (2019). Public Health Nutrition (ed), Springer Publishing. (Textbook chapter)