“I’m extremely proud to say that my working experiences have allowed me to pay for my bachelor’s degree program all on my own,” says Abrom, who will be participating in Winter 2026 Commencement Tuesday at Prudential Center in Newark. A student in Montclair’s College for Community Health, Abrom’s degree concentration was in Applied Nutrition and Wellness with a�� minor in Sports Nutrition.

Balancing work and academics, she adds, taught her lessons that will shape her future. “I now have a better commitment to financial planning, proper time management and a passion for working and what I do.”

Her father, Gregory Abrom, says, “We are extremely proud of Allison and all she has accomplished. She can now start her life without the burden of debt. Allison learned she can set a goal and accomplish it no matter what stands in the way.”

Determination from Day One

Abrom enrolled at Montclair in fall 2019 knowing her path might look different. She and her parents thought it was possible for her to self-fund her education without incurring student debt. “My parents and I view college and higher education as a privilege,” she says, adding that “working to pay for my education fully will set me up for financial freedom and success.”

At times, Abrom took only as many classes as she could afford. She was determined to do it on her own – and she’s not afraid to apply herself.

“I’m a really hard worker,” she says proudly. “I genuinely like to work, and so does pretty much everybody in my family.” Abrom worked more than full-time as a head food server at a country club while working toward her bachelor’s degree, saving as much money as she could along the way.

That work ethic became the foundation of her college experience. Associate Professor of Nutrition and Food Studies Doreen Liou says that showed in her school projects. She describes Abrom as “a proactive student, projecting a positive attitude and zeal in learning.”

Sacrifices That Paid Off

To stay enrolled at Montclair, Abrom often worked 40 to 50 hours a week at the country club until the demand became unsustainable. Although it paid well, she quit when expectations began to conflict with her education.

“They were expecting me to put the work before school, so I was like, I can’t be in that environment anymore,” she says.

She found a desk job closer to home at a golf simulator – one that allowed her to study during slower periods.

Social sacrifices followed as well, as tuition and textbooks took priority. “I had to say no to certain social outings, which allowed me to put more time into work,” she says. “I felt like I was kind of distancing myself from friends, but now my friends are so proud of me, so it doesn’t matter.”

It definitely was hard, especially being young in your 20s, to be more responsible with money but in the end, it was worth it.” Allison Abrom ’26, BS Nutrition and Food Science

Learning By Doing

Last summer, Abrom completed her required nutrition internship at the Meadowlands YMCA, where she assisted with the SNAP-Ed food pantry program, developed nutritious recipes using pantry ingredients and wrote nutrition-focused articles. She also created healthy recipes for YMCA members.

“I was granted a working environment that prompted creativity and allowed me to fully trust in my own knowledge and education,” she says.

The experience reinforced her commitment to community-based nutrition and wellness – work that aligns directly with Montclair’s public-service mission.

Looking Ahead – and Giving Back

Abrom will be cheered on by her father, mother, Laura, and brother, Drew, at Commencement on January 13. Her long-term goals include careers in corporate wellness, sports counseling or community nutrition, as well as teaching as an adjunct professor.

“I am incredibly thankful for my time in my undergraduate program at ����vlog,” she says, “and I am proud of the person it has helped me become both in a professional and personal way.”

Research from the Pew Research Center shows that college graduates with student loan debt are more likely to question. Abrom’s answer is emphatically clear. In fact, her immediate post-Commencement plans: to pursue a master’s degree and a certificate in Nutrition and Exercise Science at ����vlog.

She’ll be paying her own way, of course.

Story by Sylvia A. Martinez Photography by University Photographer Mike Peters.

This story is part of a series celebrating ����vlog’s graduates – students who embody the University’s mission to broaden access to exceptional learning opportunities and contribute to the common good.

Ready to Start Your Montclair Journey?

Prospective students: Learn more about Montclair’s Nutrition and Food Science programs.

Journalists: Contact Montclair’s Media Relations team for assets or to schedule an interview on this topic

Major: Food and Nutrition Science with a concentration in Sustainable Food Systems in the�� College for Community Health

Resides: On campus

How She Chose Montclair

Katie had a friend who was attending and wanted to know someone on campus. “I didn’t want to have to go to college alone and try to make new friends,” she said.

Jump-Starting Success: The Summer Bridge Program

A Passion for Food and Sustainability

Adjusting to College Life

Favorite Class

Lab Time: Chemistry��

Advice to Prospective Students

“Look at Rate My Professors; that’s an important thing. That would probably be the best thing I’ve learned.”

Future Career Goals

After taking a food safety class, Katie discovered a new career interest: “I want to be a health inspector of restaurants.”

Photos by University Photographer Mike Peters.

Ready to start your own Montclair life?

Are you a…��

Prospective Student or Parent? Learn more about Nutrition and Food Science, Sustainable Food Systems or other College for Community Health programs or plan a visit to our campus and take the first step in applying to become a Red Hawk.

Journalist?

Contact the Media Relations team for assets or to schedule an interview with a graduating student.

Andrea Uguna-Solano, an international student from Ecuador, vividly remembers the challenges of her first semester at ����vlog. Struggling with English, homesickness, and seasonal depression, she was ready to quit. “I felt like an outsider, struggling with language barriers and wondering if I could ever find my place,” she recalls.

At her husband’s urging, Uguna-Solano decided to stick it out for just one semester. That decision proved life-altering in multiple ways.

Recalling Albert Einstein’s famous quote, “Insanity is doing the same thing over and over and expecting different results,” Uguna-Solano decided it was time to change things up and take action. “I started to ask questions, joined student organizations, took extra courses, and, most importantly, volunteered, which slowly helped me to find my voice,” she explains.

Today, Uguna-Solano celebrates her persistence and accomplishments as a graduate of Montclair’s College for Community Health, receiving a Master of Science in Nutrition and Food Science at Winter Commencement 2025 at Prudential Center.

Overcoming Early Challenges

Uguna-Solano’s journey to Montclair began when she moved to the United States to join her husband, who was pursuing a master’s degree in structural engineering at Manhattan College. She volunteered to translate for Spanish-speaking patients at a hospital to improve her English. After a couple of years, she felt ready to tackle graduate school in the U.S.

She applied and was accepted to several but ultimately chose Montclair because she felt welcomed as an international student and people were willing to answer her many questions. Back in Ecuador, Uguna-Solano had earned a Bachelor of Science in Nutrition and Dietetics from the State University of Cuenca. But despite her academic background, the transition to graduate school was far from seamless. She soon discovered that “speaking English is not the same as taking a class in English,” she says.

Additionally, not all of her credits transferred and she had to retake courses she had already completed in Ecuador to complete her Certification of the Academy of Nutrition and Dietetics. She also found herself in a daunting research class that she believed was unrelated to her career goals. “It didn’t make any sense to me at that moment,” Uguna-Solano recalls. However, her willingness to volunteer with professors soon revealed the importance of that research class and her own potential. Leveraging her Spanish fluency, Uguna-Solano contributed to projects on the Special Supplemental Nutrition Program for Women, Infants and Children, known as WIC, and lactation programs in New Jersey, reigniting her passion for academic research.

Academic and Professional Growth

Uguna-Solano’s perseverance paid off. She is a member of Alpha Epsilon Lambda Honor Society. She co-authored several research papers with Montclair Nutrition and Food Studies professors and presented findings at conferences, including one in Minneapolis and another in Galway, Ireland, where she presented part of an abstract she co-authored with professors Yeon Bai and Soyoung Lee. She also collaborated with Professor Lauren Dinour on a food insecurity report focused on Montclair students. In addition, she analyzed data relating to lactation research.��

These opportunities not only allowed Uguna-Solano to showcase her expertise but also deepened her sense of belonging. Ultimately, she became a research assistant to both professors. “At Montclair, I discovered a family,” she says. “The Red Hawks community surrounded me with friends, professors, mentors, and classmates who made me feel that I belonged. I found my inner voice here, the strength to stand confidently, and the courage to pursue meaningful goals.”

Her accomplishments were recognized when she won several scholarships and awards, including the Katharine B. Hall Family & Child Studies Scholarship from ����vlog, from the American Society for Nutrition and the (FNCE) for the second consecutive year. At the Minneapolis FNCE conference, she publicly thanked her mentors, professors Bai and Dinour.

Even Montclair’s signature red, a color she once disliked, became symbolic of her transformation. She now embraces it as representative of empowerment, she says. “It was as if the University ignited a power in me that had been waiting to be seen, encouraging me to step up and be part of something bigger.”

A Supportive Community

Uguna-Solano credits Montclair’s supportive environment for much of her success, particularly during that first semester. From faculty and staff to student organizations and the Office of Global Engagement, she felt embraced by the campus community. During International Student Orientation, CAPS staff reassured her and other students that feelings of homesickness and sadness were to be expected, and University Police’s assurances of student safety provided her peace of mind.

Uguna-Solano recalls: “A lot of people in my country want to come to the U.S. to have opportunities, including myself. However, after arriving, I was not happy at that moment,” she recalls. “I was completely sad. I missed my country and my family. Thankfully, during orientation, I connected with other people who share similar histories, and we were told that this was common.”

Looking Ahead: Goals Rooted in Service

Uguna-Solano is ready to embark on the next chapter of her career. This summer, she will complete a dietetic internship and exam to become a registered dietitian. She also plans to stay in the U.S. for at least a couple more years and pursue certification as an International Board-Certified Lactation Consultant.

Her ultimate goal is to open her own lactation practice and help people to fight hunger. “Montclair has changed my life, uncovered strengths and given me the final puzzle piece,” she says. “I feel ready to start a new chapter with infinite possibilities on the horizon.”

Story by Staff Writer Sylvia A. Martinez.

Are you a…��

Prospective Student or Parent? Learn more about Nutrition and Food Science or other programs in the College for Community Health or plan a visit to our campus and take the first step in applying to become a Red Hawk.

Journalist? Contact the Media Relations team for assets or to schedule an interview with a graduating student.

Brianna Jack and Sydni Hebert ’23, who will graduate with master’s degrees in Nutrition and Food Science in May, have participated in the yearlong traineeship and conducted thesis research on maternal and child health-related topics, which they have submitted for presentation at Montclair’s Student Research Symposium on April 26 and at the Association of State Public Health Nutritionists annual meeting in Minneapolis this summer. Each received a $15,000 stipend for tuition, additional funds for traveling to conferences and weekly training in public health and maternal child health, leadership and communications through the grant-funded program. In addition, trainees must be working toward becoming registered dieticians and are provided an opportunity to do advocacy and policy work in Washington, D.C.

Associate Nutrition and Food Studies Professor Lauren Dinour, who serves as TRANSCEND’s associate director, says this is the first year of the five-year grant program and that next year, three Montclair students will participate.

“A nation is only as healthy as its maternal population,” Dinour says. “We are looking to train the next generation of maternal child health leaders.”

Noting that “Registered dietitians as a profession historically have been very homogeneous in terms of gender, race and ethnicity,” Dinour says, “part of this program is meant to identify and train underrepresented students in the fields of nutrition and maternal child health. We need more credentialed professionals who look like the communities that they serve.”

Jack, who has a psychology degree from Rutgers and loves cooking, noted how communities of color were hit harder during the COVID-19 pandemic due to underlying conditions, such as obesity, heart disease and diabetes. “What I found so fascinating about a lot of the chronic conditions that just happened to be killers in the United States is that they can be managed or prevented with diet. I just found that so empowering.” That’s when she decided to look at graduate studies in nutrition and found Montclair’s program.

Jack’s TRANSCEND research project and thesis involves content analysis of breastfeeding videos on TikTok. This research endeavor aims to assess the quality and accuracy of such content, shedding light on the critical importance of reliable information in maternal and child nutrition. She is deeply passionate about the subject, as she firmly believes that the state of maternal and child health in the United States is a reflection of society’s overall well-being. Through her studies and research, she is committed to contributing to the improvement of maternal and child health outcomes, ultimately striving to enhance the quality of life for families across the nation.��

Noting a gap in research related to breastfeeding content on social media, most of which centers on support groups and attitudes about breastfeeding, Jack chose to examine “the accuracy of content related to breastfeeding” specifically on TikTok. “I’m also looking at the engagement [number of views, likes, comments and shares] that those videos receive. I’m also categorizing the narrators of the videos into four different categories: videos posted by breastfeeding parents, lactation consultants, other health-care providers and lay persons. I’m examining if there’s any relationship between the accuracy of those videos and the type of person that posted it, as well as if there’s any relationship between the accuracy of the videos and how much engagement those videos receive.”

Jack also looked at three specific queries: 1. What are the benefits of breastfeeding? 2. How can I increase my breast milk supply? 3. How do I know whether my baby’s getting enough breast milk?

While she’s still conducting her analysis, Jack has found a lack of accuracy in videos because many people share personal anecdotes about what worked for them and not evidence-based information. She chose TikTok because it is the fastest-growing social media platform.

“It’s important because a lot of people are receiving their information regarding their health from social media, which is free and easy to access,” she says. “This is really an opportunity for major credible health organizations and public health organizations, such as the USDA, to use social media as a tool to get accurate, credible information out there.”

Jack adds: “Children model what they see. So, when Mom has gestational diabetes, hypertension and obesity, the child is more likely to develop those things later in life as well. When we address those issues with Mom, and Mom has a good start, the child will have a good start as well.”

Sydni Hebert, who graduated in 2023 with a bachelor’s in Nutrition and Food Science with a concentration in Dietetics, is working under the mentorship of Associate Nutrition and Food Studies Professor Renata Blumber and Chairperson of the College for Community Health Yeon Bai for her master’s degree. Hebert’s research examines nutrition information sources women use during pregnancy. She looked at how the information influenced pregnant women’s dietary choices and health outcomes during the prenatal period.

Hebert says TRANSCEND trainees learn about “current research that’s going on all across the country all within the scope of nutrition.”

“My research is specifically focused on the nutrition of pregnant women,” she says. Hebert recruited and surveyed pregnant women to determine what source of information they used, “whether it be their health-care provider, the internet, family, friends.” Her survey also asked what sources of information they were looking for and whether they were referred to or saw a registered dietitian or nutritionist before or during pregnancy. She further examined whether they experienced any barriers when searching for information and whether they were happy with the information they found and how they implemented it into their daily life.

“The literature shows that a lot of pregnant women will use their health-care provider as their first source of information,” Hebert says. “However, when they feel that the information doesn’t fit their needs or their health-care provider doesn’t prioritize nutrition, they’ll use the internet as a second source.”

In addition, she examined the behaviors among low-income pregnant women. “Current literature has shown that they’re similar in using health-care providers and the internet. However, a lot of low-income pregnant women will use additional sources like family and friends who have experienced a pregnancy for a lot of the information that they’re looking for.”

Hebert says that while she has yet to complete her data analysis, “We’re looking to gain some more insight about where nutrition education may be lacking. So far, it’s really interesting. … What do we need to do to make information more accessible and easier to understand?”

After graduation, Hebert is hoping to work in a clinical setting, either a hospital or rehabilitation facility, and down the road, hopes to work in the pediatric unit of a hospital. “I’ve always had a passion for the pediatric side of nutrition; it was always the one topic that I was extremely excited to learn about,” she says, adding that The TRANSCEND Program helped expose her to both prenatal and pediatric nutrition. “It really fed my passion.”

Dinour says both Hebert and Jack will submit their research for publication in a peer-reviewed journal. And, she notes that TRANSCEND also will launch TRANSCEND UP, a program targeting undergraduates in nutrition and maternal child health, this summer. Two students will intern with and shadow maternal child health nutrition practitioners as part of an intensive training program and “hopefully create a pipeline for our undergraduate students to then enter our graduate traineeship,” she says.

Story by Staff Writer Sylvia A. Martinez. Photos by John J. LaRosa for ����vlog.

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