Graduate students in Florida State University’s Dietetic Internship were honored with white coats on Thursday, May 1, during an afternoon ceremony held at the Claude Pepper Center’s Broad Auditorium.
Graduate students in Florida State University’s Dietetic Internship were honored with white coats on Thursday, May 1, during an afternoon ceremony held at the Claude Pepper Center’s Broad Auditorium. Surrounded by family, friends, faculty, staff, alumni, and preceptors, 17 students donned their white coats, symbolizing their entry into the field of dietetics, the beginning of clinical rotations, and direct care of clients and patients.
Each student was called onstage individually by Lisa Griffiths, chair of the Department of Health, Nutrition, and Food Sciences, and coated by Dietetic Internship Program Director Lisa Trone.
The honored students have completed the academic coursework required to begin supervised practice and rotations in clinical nutrition, community nutrition, and food service systems management.
Dietetic interns are pursuing master’s degrees in either exercise physiology (with a sports nutrition major) or nutrition and food science. The internship requires a minimum of 1,200 supervised hours and is the final step before students are eligible to take the national exam to become Registered Dietitians.
Toby Park-Gaghan, associate dean for student affairs at Anne’s College, delivered opening remarks and acknowledged the significance of the ceremony—both in light of the tragic April 17 shooting that has affected the FSU community and as a celebration of the students' dedication and accomplishments.
“While we carry the weight of recent events with us, we also carry the strength and hope for the future that define our FSU community,” Park-Gaghan said. “We’ve all been reminded just how much the world needs compassionate, dedicated professionals—people like you.”
He encouraged the interns to draw on their strength, skill, and character—the three values represented by FSU’s torches—as they continue their training and prepare to serve a variety of different communities.
“The white coat is more than a rite of passage—it’s a symbol of professionalism, compassion, and care,” Park-Gaghan said. “It marks your transition from classroom learning to hands-on service, and it signals to the world—and to yourselves—that you are becoming ambassadors of health and advocates for nutrition.”
Park-Gaghan reminded students that dietetics is a profession that intersects with every stage of life and every kind of human experience—from neonatal intensive care units to school cafeterias, oncology wards to community wellness centers. He emphasized the importance of translating science into care that is personal, empathetic, and empowering.
The ceremony also featured a keynote address from Robert Anello, clinical nutrition manager and registered dietitian at Tallahassee Memorial Healthcare and a master’s alumnus of Anne’s College. Anello spoke candidly about resilience and the value of learning from failure, sharing his personal journey through academic setbacks, career pivots, and the eventual pursuit of a fulfilling role in nutrition leadership.
Anello shared a quote from motivational speaker Les Brown that shaped his outlook: “Just because fate doesn’t deal you the right card doesn’t mean you give up. It means you play those cards the best you can.”
His message underscored the importance of perseverance, adaptability, and building a supportive, growth-oriented environment in the healthcare setting.
“Always remember that failure does not define you,” Anello said. “If you fail, be resilient. What matters is how you move forward.”
At the conclusion of the ceremony, five students were recognized with scholarships for excellence in leadership, service, and perseverance:
The 2025 event marked the third year Anne’s College has recognized dietetic interns with a White Coat Ceremony.
To learn more about FSU’s Dietetic Internship and Individualized Supervised Practice Pathway, visit cehhs.fsu.edu/dietetic-internship.