Monday, June 27, 2016

What RDs Do: Vincci Tsui, RD

VINCCI TSUI
PRIVATE PRACTICE
for something nutrishus


I follow Vincci's social media and have even referred people to her, although we've never met face-to-face, so I was excited to learn more about her. She has a great philosophy with a focus on supporting the unique concerns/needs of individuals instead of a one-size-fits-all approach. Like Vincci, I have also been called a nutritionalist and I enjoy when my hubby cooks for me too. She's coming up on 4 years in private practice and I'm sure will have lots of success ahead of her!

Why did you become a RD?

As a kid, I was always good at, and enjoyed, science and math, and coming from a Chinese family, there was some pressure to become a doctor, but I didn’t think I could handle the stress that would come with that profession! We had a family friend who was a dietitian, and I was always fascinated by how the food we ate broke down in the various nutrients that our bodies need to function. Additionally, everybody eats. I wanted to be in a profession that everyone could relate to, as opposed to seeing people’s eyes glaze over when you talk about your work.

What area of dietetics do you work in?

Currently I have a private practice where I specialize in working with people who crave more than standard, mainstream diet advice. Often my clients come in with multi-layered concerns, for example, they might want to lose weight, but they’re limited by their food sensitivities or cooking meals that their entire family will like; or they want to learn how to fuel properly for a marathon, but they are vegetarian.

How would you explain what you do?


I help people discover a way of eating that meets their unique health and lifestyle needs.

What are your ‘typical’ daily/weekly tasks?

Typically, I meet one-on-one with clients and create content for my weekly newsletter and social media posts. I also teach nutrition and cooking classes, write articles for magazines and websites, and occasionally am interviewed for magazines, TV or radio.

What has been your career path?

I’ve been a dietitian for almost seven years, and have worked in a variety of settings (mainly because I often take on more than one job at once!) I’ve worked in a personal training studio, private medical clinic, hospital, and bariatric specialty clinic. I started my private practice in July 2012.

What advanced education or special training do you have?

I have a minor in Entrepreneurship, and I’m a certified Craving Change Facilitator. Otherwise, I’m always doing courses, webinars and workshops, but don’t really have any certifications to show for it! Ha! Most of the education is nutrition-focused, but I’ve also been doing more training in business development and marketing.

In an ideal world, what does the industry look like 5 years from now?

This change would probably take much longer than 5 years, but my hope is that dietitians become the go-tos when it comes to nutrition expertise.

Things that might be achievable in 5 years: 1) All extended healthcare plans provide coverage for dietitians, so that people have better access. 2) Everyone knows the difference between a dietitian and nutritionist. 3) People realize that nutritionalist is not a word.

What misinformation about RDs would you like to clear up?

Ugh. SO MUCH MISINFORMATION: That dietitians just put people on diets. That dietitians only follow Canada’s Food Guide. That dietitians are the food police. That dietitians only eat “healthy food”, or boring, bland food. That dietitians are behind the times. That dietitians don’t know how to cook. This could be a whole interview in and of itself.

What would you like people to know about RDs?

Despite the name of our profession, we’re not out to put people on diets, or make everyone (or anyone, actually) follow Canada’s Food Guide. We’re here to help people achieve better health and wellness through food, based on current research. Also, if we’re eating together, you don’t need to hide your food from us – we’re not paying attention! Often, we’re more worried about what you think of what we’re eating.

What are challenges you encounter as a RD?


Misinformation, whether it’s about our profession, or about food and nutrition in general. Sometimes I feel like I have to put out the fires before I can get to the fun stuff!

Also, food is so much more than fuel. It’s comfort. It’s celebration. It’s cultural identity. It’s habit. So there’s a lot to consider when it comes to eating well, way, way, way beyond calories, nutrients and “what’s good for you.” I think this is a fun challenge though.

What do people think that you do for a living?

Post photos of my meals on Instagram (hahaha).

What are you passionate about in dietetics?


Eating well should be straightforward, doable and enjoyable, and I believe that everyone deserves to discover the food choices and eating habits that checks those three boxes for them. The “perfect diet” is one that you can keep “following” for life, and I love it when I see people have those “aha” moments where they realize that healthy eating isn’t about rules and restrictions.

What makes RDs unique/different from other nutrition/wellness professionals?

RDs consider the big picture when it comes to food and eating well. We look at the whole body of evidence, instead of jumping on the newest study or latest trend. We look at how all foods can fit in your lifestyle and help you move toward your goals, instead of restricting “bad” foods and pushing specific “good” foods.

What is your favourite meal?


Any one that my husband makes for me!

What tip(s) would you give to our readers?


You know more about healthy eating than you think! If you’re choosing minimally processed, plant-based foods most of the time, then you’re already on the right track. I think there’s so much nutrition noise out there that it makes us doubt our own intuition in terms of what’s good for us and makes us feel good. So my biggest tip when people feel overwhelmed and not sure where to start is to start by looking within, and use your own knowledge and past experiences just to help you get going. Then work with a dietitian to help you fill out the nitty-gritty details.

More about Vincci:

Website: Vincci Tsui, RD
Facebook: Vincci Tsui, RD
Twitter: @VincciRD
Instagram: @vinccird
Snapchat: vinccird


Thanks Vincci! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

What RDs Do: Vincci Tsui, RD

VINCCI TSUI
PRIVATE PRACTICE
for something nutrishus

I follow Vincci's social media and have even referred people to her, although we've never met face-to-face, so I was excited to learn more about her. She has a great philosophy with a focus on supporting the unique concerns/needs of individuals instead of a one-size-fits-all approach. Like Vincci, I have also been called a nutritionalist and I enjoy when my hubby cooks for me too. She's coming up on 4 years in private practice and I'm sure will have lots of success ahead of her!

Why did you become a RD?

As a kid, I was always good at, and enjoyed, science and math, and coming from a Chinese family, there was some pressure to become a doctor, but I didn’t think I could handle the stress that would come with that profession! We had a family friend who was a dietitian, and I was always fascinated by how the food we ate broke down in the various nutrients that our bodies need to function. Additionally, everybody eats. I wanted to be in a profession that everyone could relate to, as opposed to seeing people’s eyes glaze over when you talk about your work.

What area of dietetics do you work in?

Currently I have a private practice where I specialize in working with people who crave more than standard, mainstream diet advice. Often my clients come in with multi-layered concerns, for example, they might want to lose weight, but they’re limited by their food sensitivities or cooking meals that their entire family will like; or they want to learn how to fuel properly for a marathon, but they are vegetarian.

How would you explain what you do?


I help people discover a way of eating that meets their unique health and lifestyle needs.

What are your ‘typical’ daily/weekly tasks?

Typically, I meet one-on-one with clients and create content for my weekly newsletter and social media posts. I also teach nutrition and cooking classes, write articles for magazines and websites, and occasionally am interviewed for magazines, TV or radio.

What has been your career path?

I’ve been a dietitian for almost seven years, and have worked in a variety of settings (mainly because I often take on more than one job at once!) I’ve worked in a personal training studio, private medical clinic, hospital, and bariatric specialty clinic. I started my private practice in July 2012.

What advanced education or special training do you have?

I have a minor in Entrepreneurship, and I’m a certified Craving Change Facilitator. Otherwise, I’m always doing courses, webinars and workshops, but don’t really have any certifications to show for it! Ha! Most of the education is nutrition-focused, but I’ve also been doing more training in business development and marketing.

In an ideal world, what does the industry look like 5 years from now?

This change would probably take much longer than 5 years, but my hope is that dietitians become the go-tos when it comes to nutrition expertise.

Things that might be achievable in 5 years: 1) All extended healthcare plans provide coverage for dietitians, so that people have better access. 2) Everyone knows the difference between a dietitian and nutritionist. 3) People realize that nutritionalist is not a word.

What misinformation about RDs would you like to clear up?

Ugh. SO MUCH MISINFORMATION: That dietitians just put people on diets. That dietitians only follow Canada’s Food Guide. That dietitians are the food police. That dietitians only eat “healthy food”, or boring, bland food. That dietitians are behind the times. That dietitians don’t know how to cook. This could be a whole interview in and of itself.

What would you like people to know about RDs?

Despite the name of our profession, we’re not out to put people on diets, or make everyone (or anyone, actually) follow Canada’s Food Guide. We’re here to help people achieve better health and wellness through food, based on current research. Also, if we’re eating together, you don’t need to hide your food from us – we’re not paying attention! Often, we’re more worried about what you think of what we’re eating.

What are challenges you encounter as a RD?


Misinformation, whether it’s about our profession, or about food and nutrition in general. Sometimes I feel like I have to put out the fires before I can get to the fun stuff!

Also, food is so much more than fuel. It’s comfort. It’s celebration. It’s cultural identity. It’s habit. So there’s a lot to consider when it comes to eating well, way, way, way beyond calories, nutrients and “what’s good for you.” I think this is a fun challenge though.

What do people think that you do for a living?

Post photos of my meals on Instagram (hahaha).

What are you passionate about in dietetics?


Eating well should be straightforward, doable and enjoyable, and I believe that everyone deserves to discover the food choices and eating habits that checks those three boxes for them. The “perfect diet” is one that you can keep “following” for life, and I love it when I see people have those “aha” moments where they realize that healthy eating isn’t about rules and restrictions.

What makes RDs unique/different from other nutrition/wellness professionals?

RDs consider the big picture when it comes to food and eating well. We look at the whole body of evidence, instead of jumping on the newest study or latest trend. We look at how all foods can fit in your lifestyle and help you move toward your goals, instead of restricting “bad” foods and pushing specific “good” foods.

What is your favourite meal?


Any one that my husband makes for me!

What tip(s) would you give to our readers?


You know more about healthy eating than you think! If you’re choosing minimally processed, plant-based foods most of the time, then you’re already on the right track. I think there’s so much nutrition noise out there that it makes us doubt our own intuition in terms of what’s good for us and makes us feel good. So my biggest tip when people feel overwhelmed and not sure where to start is to start by looking within, and use your own knowledge and past experiences just to help you get going. Then work with a dietitian to help you fill out the nitty-gritty details.

More about Vincci:

Website: Vincci Tsui, RD
Facebook: Vincci Tsui, RD
Twitter: @VincciRD
Instagram: @vinccird
Snapchat: vinccird


Thanks Vincci! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Wednesday, June 22, 2016

What RDs Do: Heather Caplan, RD

HEATHER CAPLAN
REAL TALK RD, HEAD OF NUTRITION - SPRIGHT
for something nutrishus

I was introduced to Heather in Portland for the SCAN Symposium. She's a consultant, even if she wasn't originally fond of the word (I get it and know that it describes the variety of things I do too!) and works in the health field which includes her dietetic roles, but also run coaching and teaching yoga. She has worked in a variety of positions and has unique skills (including one that might surprise you). I appreciate Heather's #RealTalk and passion about being a human as well as a dietitian.

Why did you become a RD? 

My first college nutrition class never felt like work because I found the topic so fascinating. I almost went into architecture, but that felt like a lot of work (and math, and reportedly no sleep).

What area of dietetics do you work in? 

My resume is mixed — I now work in tech, as the dietitian for Spright.com, but I spent a lot of time in corporate wellness and health coaching.

How would you explain what you do? 

In a startup you do a little bit of everything! Some days I’m focused on marketing and growth, some on nutrition curriculum and content, working with our network of experts, and/or product development. It depends on what the team needs and where we are with certain projects.

What are your ‘typical’ daily/weekly tasks? 

There’s rarely a “typical” day, but there are a few things I do everyday at some point: writing, coaching, and networking. On a weekly basis I try to keep my personal blog and run coaching active, and for Spright I work on marketing, with our experts, and developing content for the app.

What has been your career path?

I started in pediatrics with the Virginia WIC (Women, Infants, and Children) program, switched course to do some marketing with Small Planet Foods, then into corporate wellness with Wellness Corporate Solutions, became a certified running coach, and eventually landed at Spright to lead their Nutrition content, strategy, and health programs. I’ve been blogging for over six years and coaching for four.

What advanced education or special training do you have? 

I’ve trained in motivational interviewing and health coaching, have run coaching and yoga teaching certifications. Oh, and at one point I was certified to use a chainsaw, which hasn’t proven too critical to my career.

In an ideal world, what does the industry look like 5 years from now? 

If the “industry” is the food system in America, the ideal world would be that fresh food is more widely available and affordable across socioeconomic groups. In the future, we’ve reduced our food waste, and increased individual’s confidence in preparing simple meals at home. We would see less “products” on the market making way too much money, and more people interested in what’s in their food. Dietitians are speaking up to clarify nutrition guidelines, and the other (food) industries are less powerful in shaping them with politics and money.

What are you passionate about in dietetics? 

A nonjudgmental, open-minded, and simplified approach to nutrition messaging; teaching consumers that nutrition can be pretty simple, but is far over-complicated by catchy news headlines that rarely get the facts straight. I’ve become passionate about being a dietitian and a human, helping consumers realize that no one has to, or should, eat perfectly (including RDs).

More about Heather:

Website: Heather Caplan - Fan of Real Talk
Website: Spright
Twitter: @heatherdcRD
Instagram: @heatherdcRD
Facebook: Heather Caplan, Real Talk RD


Thanks Heather! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Monday, June 20, 2016

There Are No Quick Fixes

After talking with a close friend I was inspired to post some thoughts. We were talking about the time it takes and daily effort for achieving/maintaining or working towards improved health (or anything really). Since I'm obviously interested in food and nutrition this hits home with people always wanting quick fix diets. For those that work in the fitness world they get the same unrealistic requests from clients. It's not a topic I've done research in, but if we think about it, we're often trying to reverse or undo years of habits overnight.

Change is hard! Some people want to get back to a past 'ideal' version of themselves, which may not even be possible after puberty, pregnancy, and maturation. This totally relates to the time concept that's been on my mind. We're looking for the pill to 'fix everything', the cream to reverse aging, the workout that is quick but shows results - we're looking for easy, but often these things are inevitable (sorry, we're all getting older!) or take a lot of hard work.

You have to consider the behaviours, environment, and other things (often stressors) that led to where you are right now. Perhaps you've never eaten many vegetables, perhaps you don't know how to cook or have never gone for a run. How can you expect to cook more healthfully at home and run a race without taking the first small step towards that very large goal? I think there is the desire for immediate results and also the fear of failure. I know I don't like to struggle at things, but I know that it takes time to learn a new skill or change an old habit. I am passionate about personal development and working towards being my best self, but I also think I've finally learned that I will always be a work in progress.

It shouldn't sound defeatist to accept that there are no quick fixes, but I also consider myself a realist. It should motivate us that each thought or motion towards our goal is a success. The promises of quick fixes or miracles should automatically make us alert to start questioning the information. I know we've heard it before, but 'if it sounds too good to be true, it probably is'!

Some things may come easy to you, some may be hard, and others may be things you will work on for the rest of your life. This is where the concept of sustainability can come in - what can you start doing today and continue to do into the future; not what can you do for a week/month before you revert to past habits.

I'd love to hear about the habit you're working on or your thoughts on quick fixes - comment below!

Cheers,
Steph Langdon, RD
www.nutrishus.com

Monday, June 13, 2016

What RDs Do: Sharon Palmer, RDN

SHARON PALMER
THE PLANT-POWERED DIETITIAN, AUTHOR
for something nutrishus

I am pleased to introduce Sharon, a registered dietitian with 16 years of health care experience. She is right in there with important messaging around increasing our consumption of plant-based foods and environmental issues such as sustainability. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (July 2012) was a critical success, and was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. I was excited to see that Sharon posts interviews on her blog as well, In the Studio with Sharon. Below she shares her thoughts on dietitians and trends as well as un-paid work and creating her dream job.
Why did you become a RD? 

I always loved food and cooking. I used to make granola for our family when I was 12, and dinner for the whole family most nights of the week. We had a large vegetable garden and I helped my mom can and make jam. I read diet books for the fun of it. I met a dietitian when I was a teenager and I thought she was the coolest person. It was a no brainer for me to choose this career path.

What area of dietetics do you work in? 

I work in journalism and communications primarily.

How would you explain what you do? 

I am an editor of two publications, freelance writer, blogger, author, speaker, and consultant. My specialty is plant-based nutrition. Every day I write about food and nutrition for some sort of media format.

What are your ‘typical’ daily/weekly tasks? 

I edit content for my publications, plan my blog content, and write for a particular project according to my assignments and commitments. Sometimes I might be developing recipes and taking food photographs for a project. Other times I might be doing a dining guide for a magazine. And other times I might be writing a power point for an upcoming talk. I also travel a fair amount to food and media events.

What has been your career path? 

I graduated with my Dietetics degree and completed my internship, thus became an RD quite awhile ago (more years than I’d like to admit!). I worked in so many various RD positions: clinical dietitian, food service director, consultant to health care facilities, nutrition software company, and then journalism. I’ve had my own business for the past 15 years. Now I have my dream job!

What advanced education or special training do you have?

I took some writing courses to improve my journalism skills, and I’ve taken some culinary courses over the years to improve my knowledge in that area. I also attend several nutrition and food conferences each year to stay on top of my skill base.



In an ideal world, what does the industry look like 5 years from now? 

I hope that RDs continue to be thought of more frequently as THE nutrition experts. There is so much confusion in the nutrition world, and much of it is because people with little understanding of nutrition speak out the most loudly on the topic. We are so good as a profession at communicating responsible, reliable nutrition messages, and the public desperately needs to hear that. I also hope that we can play a bigger role in helping secure a sustainable food system for our country.

What misinformation about RDs would you like to clear up? 

That we are the “food police”. I believe, as do most RDs, that healthy food is delicious!

What would you like people to know about RDs? 

We have the best set of skills and education level to provide nutrition information. We can be trusted. Don’t rely on your personal trainer or favorite (nonRD) blogger to give you nutrition advice.

What are challenges you encounter as a RD? 

People often think that we are not up with the trends, whether it’s swilling bullet proof coffee or eating like a caveman. The fact is that we know about those trends, but we can tell what a fad looks like, so we want to give you the best nutrition advice for an optimal diet. Sometimes it’s not that exciting or sexy, but it is reliable and science-based.

What do people think that you do for a living? 

They don’t realize how busy I am as a dietitian and journalist. They may think I “sell my books all day”, but I do so much more. Often people don’t realize how much we give as RDs just to get good information out there. I do several media interview, answer readers’ emails, and mentor students just about every week. There’s no compensation at all for taking my time to do this, but it’s what RDs do every day.

What are you passionate about in dietetics? 

I am passionate about the power of plants to heal the body and protect against disease.

What makes RDs unique/different from other nutrition/wellness professionals? 

We have the education to back up our knowledge base, we can differentiate between fads and good science.

What is your favourite meal? 

I love a salad with greens picked fresh from my garden, topped with chickpeas, herbs, good EVOO (extra virgin olive oil), other fresh veggies, a sprinkling of nuts, and squeeze of lemon juice (from my tree).

More about Sharon:

Website: Sharon Palmer, RDN
Blog: The Plant-Powered Blog
Facebook: Sharon Palmer The Plant-Powered Dietitian
Twitter: @SharonPalmerRD
Instagram: @sharonpalmerrd
Youtube: Sharon Palmer
Pinterest: Sharon Palmer


Thanks Sharon! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Tuesday, June 7, 2016

What RDs Do: Karla Moreno, MDA, RD

KARLA MORENO
LONG TERM CARE &
FOOD SERVICE MANAGEMENT
for something nutrishus 

Karla came across a tweet sharing the "What RDs Do" interview series and loved the idea of sharing this with the public and showcasing the diversity of our field. She works in a career where quality of life, nutritional value, and food safety all play a role. Karla also blogs and I of course love the name, Nutritious Vida, since I too have nutritious (nutrishus) in my brand. She has a unique Master's Degree and discovered clinical nutrition was her path by first experiencing a different area of dietetics (because we know there are many - we're not just handing out meal plans and putting people on diets!).

Why did you become a RD?

During my undergraduate studies, I was studying pre-medicine with the intention to go into medical school. As one of my elective courses, I took a sports nutrition science class and from that point on I was hooked on the subject matter of nutrition! I researched careers in nutrition and realized that becoming a Registered Dietitian was something I wanted to do.

What area of dietetics do you work in?

I currently work in long term care and foodservice management. I oversee both the clinical side and foodservice systems of skilled nursing homes.

How would you explain what you do?


On the clinical side, my main role is to assess the nutritional status of our residents and implement interventions that are aligned with the resident’s wishes to help meet their individual nutritional needs. This means I assess their diet order, meal and fluid intake, weight status, medications, lab values, past medical history, skin integrity, and eating habits to help me identify how I can best meet resident’s quality of life with nutrition.

On the foodservice side, I conduct quality assurance and audits to help facilities meet both state and federal regulations. This ensures that our residents receive meals that are nutritious and are prepared in a safe and sanitary manner.

What are your ‘typical’ daily/weekly tasks?

On a typical day, I see residents and perform initial/quarterly or annual assessments. This is perhaps my favorite part of the day because I love talking to the residents and assist with feeding during their meal times. I also participate in interdisciplinary meetings, collaborate with the kitchen manager to plan a week’s menu, and perform an audit for quality assurance.

What has been your career path?


My first job as a Registered Dietitian was with a school meal vendor. I realized that this path wasn’t the right path for me. It was clinical dietetics that was more of a calling to me, and so I accepted a job as a consultant dietitian for skilled nursing homes to gain experience. Since then, I have worked in skilled nursing homes and always find that there is something new to learn or expand on.

What advanced education or special training do you have?

I received my Master of Dietetic Administration from the Utah State University to further my education. This has really enabled me to hone my managerial and leadership skills within the field of dietetics. I am also certified as a ServSafe® Food Protection Manager.

In an ideal world, what does the industry look like 5 years from now?

Five years from now, in my ideal world the field of nutrition would recognize and respect Registered Dietitians as the leading experts in food and nutrition science. In addition, RDs would be paid a much higher salary and insurance companies would pay for more nutrition services to those who need the assistance of a nutrition expert.

What would you like people to know about RDs?


You don’t ever have to justify to an RD about what or why you’re eating a particular food item or beverage. We will never judge!

What do people think that you do for a living?


Many people think I do meal plans and help others lose weight. Although there are skilled RDs who do this for a living in a particular setting, not all RDs do this as their primary job.

What is your favourite meal?

This is a tough one. My favorite meal of the day is dinner. I love to cook every meal for us and have a variety of cuisines throughout the week. One of my favorites lately has been Thai food. As a vegan, this cuisine offers many different and delicious plant-based recipes.

What tip(s) would you give to our readers?


If you’re looking for any nutritional information or advice, make sure that what you’re reading comes from a reputable source. Look for the authors credentials to see if they have a ‘RD’ and ensure that the information is derived from scientific research – not an opinion.

More about Karla:

Website/Blog: Nutritious Vida
Twitter: @kmorenord
Instagram: @kmorenord & @nutritiousvida



Thanks Karla! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!