From mechanic to dietician, Air Force veteran focused on helping patients maintain healthy lifestyles

KALAMAZOO, Mich.—Derek Fischer, B.S.'23, went from fixing steering systems in military helicopters to helping steer patients toward healthy nutritional choices—and he couldn't be happier. With a number of real-world learning opportunities under his belt through Western Michigan University's nutrition and dietetics program, Fischer is confident he's landed squarely where he's meant to be.

"I have no doubt that Western was the best choice I could have made," says Fischer, who will have his master's degree in nutrition and dietetics conferred at the fall 2024 commencement ceremony on Saturday, Dec. 14. Just two days later, the two-time Bronco alumnus will report for duty as an outpatient nutritionist at Bronson Methodist Hospital in Kalamazoo—a place he knows well after completing his clinical internship there.

"I kind of knew everyone there and worked with everyone, which was really helpful when it came time to apply for jobs."

It's a fitting ending to a decorated college career that includes being named the Department of Family and Consumer Science's 2023 Presidential Scholar—the highest academic honor Western bestows on undergraduates—as well as winning multiple statewide awards.

Uncertain start

While Meghan Wilkinson, faculty specialist II of nutrition and dietetics, called Fischer “one of the brightest students I have ever had the privilege of working with," there was a time he was unsure if college was even for him.

"I wasn't really into academics in high school; I didn't really try too hard, and I wasn't really sure what I wanted to do after," he says. 

Lacking career direction, Fischer decided to give the Air Force a try after high school graduation.

"I had always been interested in the military, and it seemed like a safe option because I knew I would get my needs met and the benefits were pretty good," the Fremont, Indiana, native says. "Plus, I wanted to get out and explore the world a bit."

Enlisting in the military took him to south Georgia, where he worked as an avionics technician on a helicopter rescue unit. 

"Aside from combat-related rescue missions when deployed, my unit primarily conducted civilian rescues after natural disasters such as hurricanes," he says.

Fischer spent his time working on integrated flight control systems to keep the helicopters flying correctly. He also cross-trained in communication and navigation systems. And while he enjoyed it, he'd always had a curiosity about cooking and nutrition.

"I became interested in nutrition and dietetics because the majority of diseases people die from in this country are related to diet. So, I was interested in helping people make dietary changes so hopefully they can either manage those conditions or not get them in the first place."

He started taking nutrition classes during his enlistment and began to entertain the idea of going to college. Around the same time his six-year military commitment was ending, he and his wife had a son. That drew his attention to nutrition and dietetics programs closer to family back in northern Indiana. Once he saw Western's program had an emphasis on sustainability, he was sold.

"I'd always been interested in sustainability and climate," he says. "People don't really know how related diet and our food system is to climate change."

Recipe for success

Having completed several credits already during his military service, Fischer was able to jump right into his program at Western. On top of learning concepts in the classroom, he was able to put lessons into practice right away through the dietetics internship program, which offers each student a wide variety of hands-on experiences at multiple placements.

He started with a clinical rotation at Bronson Methodist Hospital, doing both inpatient and outpatient dietician work as well as spending time at the Bronson Cancer Center and the Bronson Diabetes and Endocrinology Center.

The next stop on his rotation was with the Women, Infants and Children (WIC) community food service program. 

"You really get a lot of community experience. And you're helping mothers and young children, so I really liked that," he says.

His third rotation gave him a chance to tap into his interest of pairing diet and sustainability, working with a registered dietician at Kalamazoo Valley Community College's Food Innovation Center.

"They do a lot of work connecting, for example, schools with local food producers and getting kids access to locally produced foods."

His next rotation with Kalamazoo Public Schools and its district dietician took that a step further, challenging him to create a dish that would encourage kids to eat vegetables that were locally grown.

"We took some bok choy from a farm in Battle Creek (Michigan) and made a vegetable stir fry that we served at multiple schools throughout the district to expose the kids to something they may not typically eat. And it was fun, because a lot of them actually did like it," he remembers.

Fischer's next two rotations were with the Battle Creek Veterans Affairs Medical Center in food service and long-term care, which he enjoyed because of the connection to fellow military veterans. 

Finally, Fischer spent the last two weeks of the internship program in Traverse City, Michigan. at the Botanic Garden at Historic Barns Park. Working alongside the garden's executive director, Fischer learned about creating edible landscaping and other sustainable practices. He also had an opportunity to learn from a local Native American tribe.

"We went to their tribal lands, and they showed us how they grow food and how they're working to bring Native foods back into their diet, which will help address health disparities in their community," he says.

In addition to internship experience, Fischer also tapped into the nutrition and dietetics' program's network of industry professionals.

"We would have guest speakers in every single class come in and talk about their experiences and offer advice, and they would always offer their contact information. Every time I've reached out, they've been willing to lend a hand," says Fischer, calling it an extension to the care and commitment instructors at Western have to their students.

"I can't say enough about the faculty and staff here. They definitely set me up for success. They're here to work with you every step of the way. They tell you everything you need to know to succeed; you just have to put it into practice."

Academic and professional support played key roles in Fischer's success at Western, but he says none of it would have been possible without the financial support he also found in the College Assistance for Parenting Education project, which covered child care expenses for his family.

"I don't think it's dramatic to say that it was life-changing, because child care is basically like another mortgage. Without it, I probably would have had to go to school part time and would not be anywhere close to getting my master's degree at this point," he says. 

"The multiple support systems I found at Western—in addition to having a patient wife who was willing to let me go back to school and not have to work while I took classes—made it possible for me to excel in the program and prepare for a career as a future registered dietician."

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