Nutrition

philosophy

My teaching philosophy starts by always remembering what it felt like to sit where my students are sitting today. I constantly work on creating an environment that celebrates inclusion, where students can feel safe to learn without judgment. Being able to connect classroom theory with the reality of the workplace is an invaluable component of my instruction. Since theory exits, there must be a reason for it, and when it does not match reality, I challenge my students to think critically to discover meaning and understanding to find solutions for problems. I believe in teaching the basic foundational skills. Conceptual, teaching the value of decision-making in problematic situation, technical, teaching physical execution of job duties, and interpersonal, teaching students the value of self-awareness, social-emotional intelligence and their relationship to approachability and relatability when dealing with others. I believe in casting the shadow of leadership I want to walk in myself. 

Education

Year	Degree	School/University	Location
2016	Doctorate in Education Leadership	Lindenwood University	St. Charles, MO
2009	Master of Science in Technology Education	University of Central Missouri	Warrensburg, MO
2006	Bachelor of Science in Hospitality Restaurant Administration	Missouri State University	Springfield, MO
2001	Associate of Applied Science in Hospitality Management	Ozarks Technical Community College	Springfield, MO

Courses

Course Number	Course Name
NTD 410	Quantity Food Production
NTD 416	Foodservice Management
NTD 425	Entrepreneurial Nutrition Management
FYE 100	First-Year Experience

Publications

Holik, M, Katirai, W, & Katirai, M. (2023). Impacts of Embedding Diversity and Inclusion Training into First-Year Experience Curriculum . Journal of Access, Retention, and Inclusion in Higher Education, 6(Fall), 70-96.

Holik M, Davidson P. (2023). Students Ability to Self-Regulate in a First-Year Experience Health
Sciences Course. The Internet Journal of Allied Health Sciences and Practice, 21(3), 1-6.

Holik, M. & Subach, R. (2021). Using the Food Systems Theory Model to Help Determine if the 
HyFlex Model is the Future of Didactic Nutrition and Dietetics Programs . NDEP-Line 2021; Winter: 11-18.

Holik, M., Heinerichs, S., & Wood, J. (2021). Using experiential learning to enhance student 
outcomes in a didactic program in dietetics foodservice management course. The Internet Journal of Allied Health Sciences and Practice, 19(1), 1-7.

Holik, M. (2019). The Flipped Classroom and its Impact on Student Engagement and
Academic Performance in a Culinary Arts, Career and Technical Education Program. The Journal of Research in Technical Careers, 3(2), 74-96.

Holik, M., Davidson, P., & Wood, J. (2019). Making the connection through
experiential learning: Understanding the role of a registered dietitian in one aspect of foodservice management. NDEP-Line 2019; Fall: 23-28.

Holik, M. (2017). Wake Up Instruction with Action Research.pdf
Techniques, 92(4), 52-55.

presentations

Holik, M., & Dirhan, D. (2023). I Have an IDEA: Patients, Clients, and Students Who Feel Safe Gain
Equal Access. Featured Presentation at NDEP Conference at Creighton University in Omaha, NE. March 30, 2023.

Holik, M., Katirai, W., & Katirai, M. (2021). Advancing DEI in First Year Experience Courses and
Throughout Campus with Curriculum that Works. Presentation at the PASSHE DEI Summit, 
Onward & Upward: Advancing DEI Mindsets through Impactful Action Conference. Nov. 3-5, 2021.

Holik, M. (2021). Creating Awareness Creates Inclusive and Equitable Classrooms: Advocate, Don’t
Witness. Presentation at the 2021 ASCD Virtual Annual Conference. June 23, 2021.

Holik, M. (2021). Engage the Unengaged with Gamification and Disguise Learning as Fun! 
Presentation at the CHEP Conference on Higher Education Pedagogy, Virginia Tech. February 4, 2021.

Holik, M. (2020). Be an Advocate, not a Witness: Creating Awareness Creates Inclusive and 
Equitable Classrooms. Presentation at the ASCD Empower 20 Conference, Los Angeles, CA. Would have been March 13, but was canceled due to COVID-19.

Memberships

Academy of Nutrition and Dietetics - DPG: Food & Culinary Professionals (FCP), DPG: Management in Food & Nutrition Systems (MFNS), and GRP: Nutrition & Dietetic Educators and Preceptors (NDEP).

Association for Curriculum and Supervision Development