My relationship with food and nutrition began when I was that inquisitive child asking questions about the ethics behind meat consumption. It led me to adopt a pescetarian lifestyle and gain respect for how food can and does affect well-being and the environment. I majored in Nutritional Science with a French minor - merging sustainable diets with effective communication across diverse backgrounds. My drive to see women healthy and understanding the disparities in reproductive health, drove me to want to be an OB/GYN. I want to reduce the maternal mortality rate and create safe spaces for women to have babies, especially in underserved communities. My well-grounded background in environmental sustainability, practical experience cooking nutritionally balanced meals, and commitment to developing sustainable food alternatives align with my desire to join Doctors Without Borders to globally solve women's health issues. Lastly, I aim to use my multilingual skills and nutritional expertise to change maternal health outcomes and achieve a sustainable future. If selected, I will inform and help patients and their families adopt life-improving measures that address quantity and quality of life, using a multi-dimensional approach underpinned by evidence-based nutrition science. Everybody has individual nutritional requirements, which are contingent upon their medical history, lifestyle, and personal preferences. I will offer personalized diet plans that cater to each patient's health conditions and goals. This involves elaborate assessments and follow-ups where recommended diets are feasible, enjoyable, and comfortably pursued. For heart patients, for instance, I will educate them on reducing their sodium intake while consuming heart-friendly fats like Omega-3 fatty acids from fish and flaxseeds. Knowledge is power. I will organize regular educational and entertaining seminars and workshops, sharing important information on how nutrition might help to prevent, regress, and delay disease progression. The benefits of unrefined foods, the dangers of processed foods, and a balanced diet rich in fruits, vegetables, lean proteins, and whole grains, will be discussed. Cooking demonstrations and other interactive question-answer sessions will be included. There is a lack of access to healthy food choices for many, especially for those living in underserved communities. I will collaborate with local non-profit organizations and school districts to establish community gardens and nutrition programs. Families will learn how to grow, prepare, and enjoy nutrient-rich foods while engendering a sense of neighborhood camaraderie and self-sufficiency. Technology can enhance the duration and magnitude of the impact of nutritional education. I plan to design an online website or a mobile application that will provide meal-planning guides, nutritional information, and healthy recipes. Virtual consultation and support groups will constantly motivate and support those who cannot participate in person. Healthcare is a team-driven exercise in effectiveness. I will collaborate with all other professionals in healthcare to ensure that every single aspect of a patient's care is completely covered. This includes physicians, the nursing staff, dietitians, and mental health professionals who will assist in creating plans that cover every aspect of a patient's care. Prevention is usually better and less expensive than treatment. I will motivate patients to lead healthier lives by offering regular screenings and early interventions. A preventive approach focused on regular physical activity, stress management and a balanced diet as integral parts of daily living will result in healthy outcomes. Overall, I intend to create an environment around the patient and their family that is supportive and informative empowering them to make positive changes. Hopefully, they will be equipped with the knowledge and tools to commit to a lifetime of healthy living. The goal is a future where nutrition is the foundation of health care.