Emily Baker holds a BS in Nutrition from Kent State University and a MS in Nutrition from Case Western Reserve University. She has been a registered and licensed dietitian nutritionist in Ohio since the year 1999 and is a member of both the Academy of Nutrition and Dietetics as well as the Greater Cleveland Academy of Nutrition and Dietetics. Emily has a professional background as a clinical pediatric dietitian at Akron Children’s Hospital with a focus on metabolic disorders, oncology, weight management, and outpatient counseling. She was an adjunct instructor in nutrition at The University of Akron and Kent State University for ten years before joining Kent State as a Full-Time NTT faculty member in 2018 as the Director of the Combined Master of Science/Dietetic Internship Program. She currently also serves as a Lecturer at Kent State where she teaches courses exclusive to the Dietetic Internship Program as well as World Food Customs and Nutrition undergraduate course.