Nutrition

philosophy

My teaching philosophy begins with remembering what it felt like to sit where my students are sitting today. That perspective guides how I approach teaching and reminds me that every student enters the classroom with different experiences, strengths, challenges, and goals. I strive to create an inclusive learning environment where students feel respected, supported, and safe to learn, ask questions, make mistakes, and grow without fear of judgment.

A central component of my teaching is connecting classroom theory to the realities of professional practice. Theory exists for a reason, but the workplace does not always unfold exactly as a textbook suggests. When theory and practice do not align, I challenge students to think critically, explore why those differences exist, and develop thoughtful, practical solutions. My goal is not simply for students to know what to do, but to understand why they are doing it and to have the confidence and judgment necessary to determine what to do when the answer is not obvious.

I believe strongly in developing the foundational skills students need to become capable and confident professionals. This includes conceptual skills, such as critical thinking, problem-solving, and decision-making in complex situations; technical skills, which allow students to competently perform the responsibilities of their profession; and interpersonal skills, including self-awareness, communication, social-emotional intelligence, approachability, and the ability to relate meaningfully to others. Developing all three prepares students not only to perform their jobs effectively, but also to work with and lead others successfully.

Ultimately, I believe teaching is about more than delivering content. It is about helping students develop the knowledge, skills, confidence, and self-awareness they need to succeed beyond the classroom. As an educator, I recognize that my actions teach just as powerfully as my words. For that reason, I strive to model the professionalism, compassion, accountability, curiosity, and leadership I hope to cultivate in my students. I believe in casting the shadow of leadership that I would want to walk in myself.

Education

Year	Degree	School/University	Location
2016	Doctorate in Education Leadership	Lindenwood University	St. Charles, MO
2009	Master of Science in Technology Education	University of Central Missouri	Warrensburg, MO
2006	Bachelor of Science in Hospitality Restaurant Administration	Missouri State University	Springfield, MO
2001	Associate of Applied Science in Hospitality Management	Ozarks Technical Community College	Springfield, MO

Courses

Course Number	Course Name
NTD 310	Nutrition Research
NTD 410	Quantity Food Production
NTD 416	Foodservice Management
NTD 425	Entrepreneurial Nutrition Management
NTD 518	Advanced Foodservice Systems Management
FYE 100	First-Year Experience

Publications

Holik, Michael and Richardson, Dexter (2026) "Virtual Reality: The Future of Didactic and Experiential Education for Nutrition and Dietetics" Journal of Dietetic Education: Vol. 4: Iss. 2, Article 3.

Holik, M., & Heinerichs, S. (2026). An Analysis of DEI Preparation in Health Science Programs for Future Healthcare Providers. Internet Journal of Allied Health Sciences and Practice, 24(2), Article 16.

Holik, M., & Platt, D. (2025). Lessons in Foodservice Management: Case Studies for Nutrition and Dietetic Practitioners. Academy of Nutrition and Dietetics. Riverside, IL.

Holik, M. (2024). Lessons in Foodservice Management: Instructor Resource Manual. Academy of Nutrition and Dietetics. Riverside, IL. 

Holik, M, Katirai, W, & Katirai, M. (2023). Impacts of Embedding Diversity and Inclusion Training into First-Year Experience Curriculum . Journal of Access, Retention, and Inclusion in Higher Education, 6(Fall), 70-96.

Holik M, Davidson P. (2023). Students Ability to Self-Regulate in a First-Year Experience Health
Sciences Course. The Internet Journal of Allied Health Sciences and Practice, 21(3), 1-6.

Holik, M. & Subach, R. (2021). Using the Food Systems Theory Model to Help Determine if the 
HyFlex Model is the Future of Didactic Nutrition and Dietetics Programs . NDEP-Line 2021; Winter: 11-18.

Holik, M., Heinerichs, S., & Wood, J. (2021). Using experiential learning to enhance student 
outcomes in a didactic program in dietetics foodservice management course. The Internet Journal of Allied Health Sciences and Practice, 19(1), 1-7.

Holik, M. (2019). The Flipped Classroom and its Impact on Student Engagement and
Academic Performance in a Culinary Arts, Career and Technical Education Program. The Journal of Research in Technical Careers, 3(2), 74-96.

Holik, M., Davidson, P., & Wood, J. (2019). Making the connection through
experiential learning: Understanding the role of a registered dietitian in one aspect of foodservice management. NDEP-Line 2019; Fall: 23-28.

Holik, M. (2017). Wake Up Instruction with Action Research.pdf
Techniques, 92(4), 52-55.

presentations

Holik, M. (October, 2025). Virtual Reality: The Future of Nutrition and Dietetics Clinical Simulation and Foodservice Management Didactic Learning. Poster Presentation at Food and Nutrition Conference and Expo (FNCE), Nashville, TN.

Holik, M. (September, 2025). Revolutionizing Pedagogy: Harnessing Artificial Intelligence to Personalize, Engage, and Empower Learning in Higher Education. Poster Presentation at International Society for Exploring Teaching & Learning (ISETL) Conference, Indianapolis, IN.

Holik, M., & Dirhan, D. (September, 2025). Teaching at the Technological Crossroads: Integrating Artificial Intelligence, Emotional Intelligence, and Leadership in Education. Presentation at International Society for Exploring Teaching & Learning (ISETL) Conference, Indianapolis, IN.

Holik, M. (April 2025). From Kitchen to Classroom: A Cook’s Journey to Teaching via Management. Webinar Presentation for the Management in Food & Nutrition Systems Empower Hour, Philadelphia, PA.

Holik, M., & Dirhan, D. (2023). I Have an IDEA: Patients, Clients, and Students Who Feel Safe Gain
Equal Access. Featured Presentation at NDEP Conference at Creighton University in Omaha, NE. March 30, 2023.

Holik, M., Katirai, W., & Katirai, M. (2021). Advancing DEI in First Year Experience Courses and
Throughout Campus with Curriculum that Works. Presentation at the PASSHE DEI Summit, 
Onward & Upward: Advancing DEI Mindsets through Impactful Action Conference. Nov. 3-5, 2021.

Holik, M. (2021). Creating Awareness Creates Inclusive and Equitable Classrooms: Advocate, Don’t
Witness. Presentation at the 2021 ASCD Virtual Annual Conference. June 23, 2021.

Holik, M. (2021). Engage the Unengaged with Gamification and Disguise Learning as Fun! 
Presentation at the CHEP Conference on Higher Education Pedagogy, Virginia Tech. February 4, 2021.

Holik, M. (2020). Be an Advocate, not a Witness: Creating Awareness Creates Inclusive and 
Equitable Classrooms. Presentation at the ASCD Empower 20 Conference, Los Angeles, CA. Would have been March 13, but was canceled due to COVID-19.

Memberships

Association for Healthcare Foodservice

Academy of Nutrition and Dietetics - DPG: Food & Culinary Professionals (FCP), DPG: Management in Food & Nutrition Systems (MFNS), GRP: Nutrition & Dietetic Educators and Preceptors (NDEP), and DPG: Nutrition Educators of Health Professionals (NEHP).

Association for Curriculum and Supervision Development