Utah native joined in 2022 as the director of performance nutrition, overseeing the sports nutrition department and working with all 51³Ô¹ÏºÚÁÏ athletic teams. In 2024, she was elevated to assistant athletics director for performance nutrition working with the defending regular-season conference champion football program and is now based at the state-of-the-art Fertitta Football Complex.
Springer previously spent time at the University of Louisville and University of Washington working with softball, baseball, golf, tennis, rowing, soccer and volleyball squads on those campuses before coming to the desert.
Explain to us your profession.
I am a registered dietitian (RD) who specializes in sports nutrition -- working with athletes in helping them optimize their nutrition to enhance performance, recovery, and overall well-being. I provide personalized nutrition plans, educate athletes about fueling strategies, and ensure they are eating in a way that supports their training and competition needs.
What inspired you to get into your field?
I was completing my degree to go to pharmacy school when during my senior year of college I was diagnosed with Stage 2 Hodgkin's lymphoma and underwent six months of chemotherapy treatments. I stayed in school and finished my degree but used this time to reflect on my life, which resulted in me not pursuing pharmacy.
I ended up graduating with my bachelor's degree and then going to Utah State University Eastern, a junior college, to fulfill my goal of playing college volleyball. It was while I was playing that I realized I could have had a longer, more successful volleyball career if I had known about the impact of nutrition. I finished the season and went to the University of Utah to complete my master’s degree and become a Registered Dietitian.
How important is nutrition in the modern collegiate athletics world?
I believe nutrition is what separates good athletes from great athletes. Nutrition is a foundational component of an athlete’s performance. The right fuel not only enhances strength and endurance but also aids in recovery and injury prevention. In today’s competitive environment, nutrition can make a huge difference in an athlete’s success.
In what way does being a former student-athlete help in your profession?
It gives me unique insight into the pressures, challenges, and demands athletes face. I can relate to their experiences and understand how difficult it can be to balance nutrition with academics and athletics, which allows me to offer more personalized and practical guidance.
When you’re out in other cities or traveling back to Utah, what’s the biggest misconception you encounter about 51³Ô¹ÏºÚÁÏ or Las Vegas?
A lot of people think of Las Vegas only for the Strip and nightlife, but there’s so much more to the city. My lifestyle is polar opposite of those Vegas activities — I love to explore Red Rock Canyon, paddle board at Lake Mead, and hike to the nearby hot springs.
What has been the most rewarding aspect of your job?
When former athletes reach out letting you know the impact you had on them. Nutrition is an area in athletics that is often overlooked and undervalued. I love hearing from student-athletes after they have graduated because they have a newfound appreciation for the importance of nutrition and the work dietitians do to make sure they were properly fueled during their athletics career.
What is something people would be surprised to learn about you?
That I am a cancer survivor and that I have torn my ACL four times, resulting in my no longer even having one!
What’s your biggest pet peeve?
When people do not return their shopping cart. I sometimes find myself gathering all of the shopping carts and putting them away when I go to the grocery store.
What is the best road trip you have taken with a collegiate team and why?
When I went to Hawaii with the volleyball team for games over spring break. Obviously, it was amazing because we spent four days in Hawaii, but what truly made it special was seeing the Hawaiian food culture. Many members of the team and staff were from Hawaii or had deep connections to Hawaii, which allowed us to have unique meals provided by their families and loved ones.
This trip showed that food is so much more than calories and macronutrients – it is culture, love, relationships, and team bonding.
As someone in the nutrition field, what’s your own guilty pleasure food?
I believe all food should be enjoyed. My two favorites are maple donuts and cheesecake!
Tell us about an object in your office and what it represents to you.
I have championship rings from my work with three different 51³Ô¹ÏºÚÁÏ teams. Every time I see the rings I am reminded of the special relationships I had with each athlete, coach, and staff member. I am reminded of the highs and lows that occurred throughout the season. I am reminded that my job matters and that nutrition has an impact on college athletics.
