As the holiday season winds down and a new year begins, it’s the perfect time to reset, refocus, and rethink your relationship with food.In this year-end episode of Honors Spotlight, host Robin Lee sits down with Lena Eccles — a senior Nutrition and Food Science major, Buchanan Transfer Fellow, Honors Ambassador, and associate editor for Collage: A Journal of Creative Expression.Lena shares what it’s really like to study nutrition and dietetics at MTSU, the path to becoming a registered dietitian, and how science-based nutrition can transform the way we eat and live. You’ll also hear practical tips for college students, a few surprising nutrition facts, and even a quick, healthy recipe to kickstart your wellness goals for the new year.Whether you’re passionate about health or just looking for some inspiration to eat better and feel better, this episode is the perfect listen to start 2026 on the right note.🎧 Listen now on Spotify, Apple Podcasts, iHeartRadio, and YouTube — and learn more about the Honors College at honors.mtsu.edu  Nutrition and Food Science Contacts: [email protected] [email protected] Shout-outs:Dr. Liz SmithGinny BogleDr. Lisa ShepherdDr. Janet Colson RECIPE:Base - 1 cup of cooked bite-sized whole grain pasta¼ cup of quartered cherry tomatoes¼ cup of chopped cucumber1 tbsp of red onions or shallots (this depends on your preference)½ cup of chickpeas (or other choice of legume)1 tbsp of chopped dill  Dressing - ½ cup of plain greek yogurt½ tbsp of olive oil (you can add more if you want a smoother dressing)1 tsp of dijon mustard Instructions: cook pasta, chop vegetables, combine/mix dressing, combine dressing and "salad", add salt and pepper to taste, enjoy! (recipe should take 15 minutes) (Intro music by MTSU Music major Elloise Layus.) Thanks for joining us. Follow us on social media. @MTSUHonors

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