By SHELLEY HANSON

WHEELING — Jill Spangler, director of Clinical Nutrition for WVU Medicine Reynolds Memorial and Wheeling hospitals, enjoys helping others live a more healthy lifestyle via good nutrition and education.

Spangler said in her role as director of clinical nutrition she coordinates, organizes and oversees the dietitians at both hospitals.

“My goal is to ensure that patients are being assessed, evaluated, and educated with the best care possible,” she said. “Along with that, though, I as well continue to see inpatients and outpatients at both facilities. I provide education for all ages and diagnoses, in individual and group settings in the community.

“I collaborate with physicians, nursing staff, and other health care professionals to promote quality nutrition therapy and education.”

Spangler said her work day is usually different every day and that is something she loves.

“And I love that I learn something new every single day. Some days I am seeing diabetes outpatients as a Certified Diabetes Care and Education Specialist, some days I am going to the local schools to teach about nutrition,” she said. “I try to meet with my team weekly to make sure we all have an understanding of our roles and responsibilities and to discuss any ideas and suggestions they may have.

“I am fortunate to have an awesome team of dietitians who truly make a difference with patients,” she continued. “Other daily duties include evaluating menus and serving on committees. I love helping patients and putting their needs first. I allow them to ask questions, and further research if needed. I try to make them feel comfortable by allowing them to talk to me and determine what is best for their lifestyle.”

Spangler said she has always been fascinated by nutrition.

“When I was in the seventh grade I started looking at nutrition labels and they piqued my interest,” she said. “I also started learning how food was fuel for the body. I also enjoyed exercise though, so when I went to WVU I thought that was what I wanted to study. Until I was informed that I had to take organic chemistry.

“So I changed my major to Elementary Education Math, inspired by my favorite teacher, Miss Obermann. First semester taking biology lab, we started learning about fats, carbohydrates and protein. I stated how much I enjoyed learning about this, and the instructor mentioned that nutrition was a major. I quickly transferred, had to take organic chemistry anyways, and passed.

“I was fortunate to work with Jim Freeland and Ohio County Schools Child Nutrition Program over the summers as a college student. This is when I knew nutrition was my calling. I was able to educate the children at the Summer Food Program sites and their interest made me so happy.”

Spangler sees the friendliness of the people and connections made as bright spots in the Ohio Valley.

“Growing up in the Ohio Valley, I truly couldn’t see myself living anywhere else,” she said. “The Friendly City has afforded me so many connections that I am beyond grateful for.

“I love that the Ohio Valley has a variety of people, all ages, shapes, sizes, and education levels. As well as so many opportunities. And that no matter who you talk with, you can usually find a connection.

“Which is exactly it, I’ve never felt like I couldn’t say hello to a passing neighbor or someone at the grocery store.

“The Ohio Valley is big enough to offer dynamic and state of the art medical facilities and education, but is also small and comfortable enough to feel like a person and not a number.”

Spangler said she learned a valuable lesson about her work life when she decided to try a different career path.

“I became a dietitian in 2006, and worked with Wheeling Hospital until 2017, when I was offered a position by Abbott Laboratories as a Nutrition Consultant,” she said. “I took this job not knowing much about business and sales, but I challenged myself to try it and learn new things.

“I worked there for a year before I made the decision that the position was not for me. I was fortunate to go back to Wheeling Hospital full time. I am proud of myself for trying, but I struggled with the thought of not being able to do a job. Until I realized that job wasn’t for me and it was OK.”

Spangler believes the role of professional women in the Ohio Valley “has taken a huge leap.”

“Which is exciting,” she added. “The role of dietitian is primarily held by women. I think with the growing sense of ‘Girl Power,’ we as women are able to earn the respect that we deserve, especially as dietitians.

“We are not merely ‘food police’ or cooks or the ones that belong in the kitchen, we are professional and brilliant and knowledgeable and powerful. And we have the knowledge to help and assist many other professionals and people.”

Spangler advises that women starting in the field of dietetics should try to make as many connections as possible early on in their careers.

“And learn as much as you can. Dietitians want to help people, and we are happy to have those interested shadow us or ask questions,” she said. “There are also so many opportunities as dietitians, so if the hospital is not your favorite, you could be a dietitian in the school system, research labs, food service, food science, or community nutrition.”