“There’s nothing wrong with chips,” declares Taylor Garlow. “But have a little buddy with it—like nuts, to get more nutrients and feel satisfied longer.”

Nutrition Education (’22) graduate Taylor completed her undergraduate degree in nutrition before coming to TC. Busy in her year-long internship required to become a registered dietician, she generously offered tips on what food to eat to help your brain function and keep your energy levels up—both very important for grad school life!  


Taylor’s Top Three Brain Foods:

  1. Carbohydrates: “Carbs get a bad rap, but they are the brain’s number one source of energy.”
  2. Antioxidants, found in foods like berries, carrots, broccoli, spinach, and green tea: “Antioxidants help reduce oxidation, which can damage your brain and affect your cognition.” 
  3. Healthy fats, like Omega-3 and Omega-6, found in foods like fish, chia seeds, flaxseeds and walnuts: “These fats cushion your brain neurons and can help them fire faster.”


“I have a lot of passion for helping people with disordered eating patterns, getting them out of toxic diet culture cycle and to a more peaceful relationship with food. That’s what drives my nutrition philosophy,” she says. “Identifying where these toxic ideas come from and how to combat them can help release you from yo-yo dieting.”

No foods are bad—even chips—but try for balance. “I always try to have a snack on me, especially during long days of class or work,” Taylor says. “A balance of carbs, protein, and fat will help you feel fuller.” She suggests trail mix, a cheese stick and almonds, or a granola bar—even with chocolate. “Chocolate boosts endorphins and makes you feel great!” she says. 


Taylor’s Course Recommendation:

“One class I took my first semester set the tone for my entire time here and made me realize I made the right decision to come to TC: Nutritional Ecology with Joan Gussow (now taught by Pam Koch, who’s also amazing). It focused on food’s impact on the world, pollution, and climate change. It equipped me with knowledge and tools for providing dietary advice; to do so in an eco-friendly and sustainable way.”

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