Employee Spotlight: Registered Dietician Zach Bennett

Zach Bennett, MS, RD, CSSD, LD, CSCS

Zach Bennett, MS, RD, CSSD, LD, CSCS

Bennett has a bachelor’s degree in dietetics from the University of Georgia. He also interned as an undergraduate student at UGA. He earned a master’s degree in exercise science from Florida State University while also completing a dietetic internship there. Some of his other dietetic internships included EXOS in Raleigh, N.C., Florida Diabetes Camp, Fort Walton Beach Medical Center, School Foodservice in Escambia County School District, Tallahassee Metabolic Health Center and Florida Department of Health WIC office.

Bennett’s favorite part of the job is helping motivated athletes change their eating habits and watching them reach their personal goals. He says the biggest challenge for him is making sure that their nutrition program is always on the cutting edge in the field of performance nutrition. “The field changes daily and it is a tough task to make changes quickly as new research emerges,” says Bennett.

Bennett says his inspiration stems from the belief that human performance, overall health, longevity and quality of life are all impacted heavily by what we decide to put in our bodies each and every day. “I truly believe that people’s lives are greatly changed in a positive manner by adopting healthy nutrition habits,” he says.

He says his favorite travel location is undiscovered, but his favorite place he has ever been is Rome, Italy. Bennett describes it as “an amazing blend of an ancient city that was once the center of one of the world’s greatest empires and a modern hub with delicious food and drink and a buzzing social scene.” He says it is easily one of his favorite places on Earth.

Some fun facts about Bennett are that he can juggle and solve a Rubik’s Cube. He also played the trumpet in the Redcoat Marching Band at UGA.

Burrito Bowl 1.jpg

One of Zach’s Go-To meals is quick and easy!

Burrito Bowl

1 cup cooked brown rice (cooked according to package details)

½ cup sautéed peppers and onions

3-4 ounces grilled chicken

½ cup shredded lettuce

¼ cup guacamole

¼ cup salsa

Squeeze of lime juice

Cilantro

1/4 cup shredded Mexican blend cheese

Tortilla chips (optional)



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Eating Disorders in Athletes (Part I): A First Look Into Susceptibility