June 5, 2025

What does it take to turn ambition into action? First-year graduate student Grace Delice might know a thing or two.

Before most students begin their day, Delice is already clocking in for her work-study shift at the Center for Black Culture. At least three times a week, she heads to her dietetic internship, contributing to menu creation, meal preparation and event coverage at Saint Joseph’s University. She also spends her time juggling a part-time job at a local fast-food restaurant, where she often works taxing shifts. In the evening, her schedule consists of studying for graduate-level classes, where she learns how to meet the nutritional needs of patients.

Her drive is indicative of a bigger purpose: becoming a pediatric dietitian.

Delice notes that her interest in nutrition was unconventional. Starting her undergraduate career as a biology major, the Richmond native was initially interested in becoming a geneticist.

“When I started here at Drexel, I wanted to be a geneticist,” she said. “I was in the exploratory program as a biology major. When I took my first set of classes, I thought to myself, ‘Maybe this isn’t for me.’ I already wanted to add a nutrition minor, so I decided to switch my major. I later joined the bridge program*, where I had the opportunity to complete both my bachelor’s and master’s in nutrition.”

Delice is pursuing her Master of Science in Nutrition and Dietetics, which provides both the didactic coursework and supervised experiential learning necessary to prepare students to sit for an exam to become a Registered Dietitian Nutritionist (RDN). Using knowledge of nutrition science, biology, chemistry, physiology, biochemistry, psychology and statistics, RDNs address the nutrition needs of individuals or groups through the prevention or management of illness or chronic disease.

Delice adds that her interest in nutrition stems from the way food acts as a tool for connection. To her, nutrition provided an avenue to explore other disciplines as well. As a former athlete, she bridged the gap between her studies and her personal interests.

“I was also interested in nutrition because it allowed me to work with athletes as a sports dietitian. As a former athlete, I became super interested in the idea,” she explained. “I’ve always been interested in [the cultural and social aspects of] food, so it gave me another opportunity to be involved with it [sports].”

Delice noted that her work experience in fast food has allowed her to witness the impact that social determinants play on the way people interact with food.

“I often see the same people come in on my shift every time I’m there, and it’s honestly very worrisome,” she said. “Many people’s lifestyles tend to be very fast-paced, and I think that’s why fast food is so prevalent in our culture. They always say fast food restaurants are within half a mile to a mile of each other.”

The conversation also presents a larger topic of disparities in food access and insecurity in the country, which are especially common in urban areas like Philadelphia. Food access is defined as the access by individuals to adequate resources for healthy and affordable food.

According to the Office of Disease Prevention and Health Promotion, data from 2015 shows that the average distance from U.S. households to the nearest supermarket was 2.19 miles. The data also states that individuals without a vehicle or access to convenient public transportation, or who do not have food venues with healthy choices within walking distance, often have limited access to foods that support healthy dietary patterns.

Delice believes that education and community connections are key to encouraging healthy lifestyles.

“It comes down to education,” she says. “People often think about nutrition and healthy eating, they think ‘cut out all junk food,’ when that’s not always the case. It’s more about making the best and most healthy decisions based on what’s available. But it also becomes a challenge when grocery stores are not as prevalent in certain areas.”

Understanding these barriers is part of her drive to become a pediatric dietitian in a clinical setting, where she can encourage children and their families to make sustainable, informed dietary choices.

“Childhood is so important,” she stressed. “It’s the building blocks for the rest of your life. Specifically, I want to become a pediatric dietitian to help with disease management. I want to advocate for them.”

Her passion for working with children also comes from her siblings—who she names as one of her motivations for success.

“My little sisters are my inspiration. I try to do everything for them. I try to be the example that I wish I had when I was their age,” Delice expressed.

For now, Delice anticipates walking the stage this June with a Bachelor of Science in Nutrition. She will return in the fall to complete her second year of graduate school with the College of Nursing and Health Professions.

*The Dual-Degree in Nutrition Sciences program has currently paused applications for the 2024-2025 academic year.

Written by Myleah Herbert; marketing '25

Photography by Jasper Baker; photography '28