Amanda from Drexel Business Services recently met with Alexa Topakas, MSCN, RDN, the campus dietitian for Drexel Campus Dining, to learn more about her role and motivation for helping and guiding students with their dining decisions.
Q: When did you start working for Aramark at Drexel, and what do you currently do here? Were you working at Aramark previously?
A: I started working as the campus dietitian in August 2022. I am new to Aramark but have a history of working as a clinical RD, managing administrative duties in large and small food service operations, and was a graduate assistant at West Chester University, where I initiated the implementation of nutrition programming on campus.
With my current role as Drexel Campus Dining’s dietitian, I serve as the liaison between students and the operations team to ensure we follow best food safety practices, maintain allergen safety, and promote health/wellness.
Q: What is a registered dietitian, and what are some common ways you support Drexel students?
A: You can think of a Registered Dietitian (or RD) as your go-to “food expert.” Whether it’s providing medical nutrition therapy, educating people to make healthy choices, or ensuring food safety, the RD is trained to meet the strict educational, experiential, and testing standards set by the Commission on Dietetic Registration (CDR).
Some common ways I support Drexel students include meeting with them to discuss any dietary restrictions or allergies. I can also support students interested in finding more ways to navigate the dining halls in a goal-orientated way to help meet their needs.
Ultimately, I serve as the student’s advocate to the food service team to ensure that all dietary standards are met.
Q: Can you give an example of what working with a student at Drexel may look like given your experience so far?
A: Typically, if a student has a food-related concern or question they will reach out to me. Once we’ve connected, I can offer information regarding their concern and how I can help. I typically suggest touring with the student in the dining halls to help the student better understand where to look for specific items. This often includes introductions to chefs and location managers, so students know who to look for when they need help.
I always like to ask students about their preferences, how they manage their nutrition concerns at home and how we can work together to mirror that on campus. With two dining halls and five on-campus retail locations, we can find something that accommodates their needs and something they will enjoy!
Q: What inspired you to become a dietitian?
A: I’ve always been interested in food, cooking, and its impact on health. The cool thing about being an RD is the expansive avenues that it can take you. Ultimately, I just love food and want to share that passion with as many people as possible.
Q: What do you want students to take away from their dining experience at Drexel?
A: I hope students take away a feeling of satisfaction and accessibility when they think about their dining experience. College can be a hard transition; their dining experience should be easy! In a society that sometimes uses food “against” us, I hope to improve students’ overall relationship with food. As students enter their newfound independence, I want them to feel empowered about their decisions in the dining hall and to carry healthy habits into adulthood.