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Rebecca Smith



A multitude of American lifestyle factors are contributing to our increasing BMIs and declining health. There is a growing recognition of Dietitians as the nutrition experts who are changing the way we fulfill our nutritional needs. Rebecca Smith feels it is an exciting time not only to be a Dietitian but to be in a position to help shape the professional face of new Dietitians.

Before joining the faculty at Nicholls, Smith was Director of Nutrition Services at Franklin Foundation Hospital for eight years. She functioned as the sole clinical dietitian with in-patient and out-patient duties, and managed the food service department. She was involved with planning the kitchen for the new construction of the hospital which was completed in 2007.

She enjoys spending her free time with her family, cooking, home improvement projects, reading, gardening, and bicycling.

B.S., M.S University of Louisiana at Lafayette

Courses taught:
DIET 200    Applied Nutrition

DIET 201   Applied Nutrition Laboratory
DIET 215   Meal Management

DIET 406   Quantity Food Production

DIET 416   Medical Nutrition Therapy I


Professional affiliations:


Contact information:
227 Gouaux  Hall
Phone: 985.493.2513
E-mail: rebecca.smith@nicholls.edu

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