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Stephanie M. Urich

Department

School of Health Sciences
Role: Faculty
Campus: Springfield

Postal mail

Missouri State University
School of Health Sciences
901 S. National Ave.
Springfield, MO 65897

Biography

Stephanie Mitchell Urich, MS, RDN, LD, is a clinical instructor in the School of Health Sciences at Missouri State University, where she teaches classes exploring the growing, preparing and sharing of healthful foods. Her work bridges culinary medicine, food systems and health psychology, with a passion for helping students connect the science of nutrition to real-world practice as health care professionals and engaged community citizens.

Her current research explores teaching kitchens as a model for supporting nutrition security and guiding students in developing innovative food products that contribute to sustainability. She's an active member of the Academy of Nutrition and Dietetics, currently serving as the Southwest Missouri regional director. In her free time, she dabbles on her urban microfarm, practices nutrition communications and enjoys community activities promoting food, movement and fun in the Missouri Ozarks.
 

Details

Education

  • MS, Nutrition and Dietetics, Missouri State University
  • BS, Nutrition and Dietetics, Missouri State University
  • BS, Psychology, Missouri State University

Teaching

  • DTN 240 Introduction to Nutrition
  • DTN 330 Food Selection and Preparation for Health
  • DTN 331 Food Science
  • DTN 345 World Hunger
  • DTN 437 Quantity Foods in Health Care and School Food Service
  • DTN 497 Nourishing Resilience: Food Security, Cultural Healing and Strength Among Alaska Natives

Professional experience

Affiliations:
  • Academy of Nutrition and Dietetics (Dietetic practice groups: Food and Culinary Professionals, Hunger and Environmental Nutrition, Nutrition and Dietetics Educators and Preceptors)
  • Missouri Academy of Nutrition and Dietetics, Southwest regional director, 2025-present
  • Community Partnership of the Ozarks Food Collaborative
  • Institute of Food Technologists
  • American Psychological Association, Division 38 Health Psychology

Research and professional interests

  • Whole-person health outcomes through the biopsychosocial framework, including biological mechanisms, psychological processes and social and environmental factors
  • Teaching kitchens as a model for nutrition education, health behavior change and food security
  • Local food systems and their role in improving access to nutritious, culturally relevant foods
  • Linking sustainable food practices with public health and community resilience
  • Training future dietitians through real-world, problem-based and community-centered learning
Publications:
  • Novotny D, Urich SM, & Roberts H. Effectiveness of a teaching kitchen intervention on dietary intake, cooking self-Efficacy, and psychosocial health. American Journal of Health Education. 2022; Dec. 5, 2022. Available online.

Awards and honors

  • Sustainability Fellow, Missouri State University, 2024-25
  • Education Abroad Faculty Fellow, Missouri State University, 2024-25
  • Missouri Academy of Nutrition and Dietetics Annual Conference Committee, 2024-25
  • Citizen Scholar Award, Missouri State University, 2019-20

Areas of Expertise

Health and wellness Nutrition and dietetics