Tuesday, October 31, 2017

What RDs Do: Janice Newell Bissex, MS, RDN

JANICE NEWELL BISSEX
JANICE COOKS &
HOLISTIC CANNABIS CONSULTANT

for something nutrishus


I briefly met Janice in my home city of Saskatoon for Farm to Fork tours in 2015 (if I remember correctly). Like many of us, a college/university course ignited her passion for nutrition and dietetics and her career continues to evolve. I knew of Janice initially as part of the Meal Makeover Moms duo. She recently ventured into a new and somewhat controversial area of practice showing us once again the unique and non-traditional roles dietitians are qualified for. 

Why did you become a RD?

I was a microbiology major in college, but after my freshman year of micro classes and labs I decided that this might not be the major for me! When I was a sophomore I took Intro to Food and Nutrition and was hooked! My professor, Katherine Musgrave, was a passionate advocate for healthy eating and lifestyle. She took me under her wing and it is because of her that I entered this field. She was my beloved mentor, and we remained friends until her death at age 92.

What area of dietetics do you work in?

I am a holistic cannabis consultant, recipe developer, and cookbook author.

How would you explain what you do?

I help people navigate the evolving and confusing world of medical marijuana to help manage debilitating conditions including chronic pain, insomnia, epilepsy, MS, Parkinsons, anxiety, nausea, PTSD, and more.

What are your ‘typical’ daily/weekly tasks?

There is no typical week. I’m just beginning my journey in the holistic cannabis field so I am spending most of my time learning all that I can about the science and business of cannabis so that I can better assist clients. I also do some recipe development and spokesperson work.

What has been your career path?

I have done a variety of things in my career, including cardiac rehab, nutrition software sales, consulting to the US Senate, and consulting to Boston Harbor Hotel. About 15 years ago I co-founded Meal Makeover Moms with a fellow RDN. Together, we co-wrote five books started Meal Makeover Moms’ Kitchen blog, and Cooking with the Moms radio podcast. About a year ago I decided that I needed a change. At the same time my dad was dealing with variety of health issues and had turned to medical marijuana to help deal with his pain. I was astounded at how it helped him without the unpleasant side effects that he dealt with from using other pain medications. I decided to switch gears and train to be a holistic cannabis consultant.

What advanced education or special training do you have?

I completed my Holistic Cannabis Consultant certification at Holistic Cannabis Academy, and am now furthering my studies to be a Holistic Cannabis Practitioner.

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

In the ideal world, everyone would have legal access to cannabis to manage their health, and dietitians would be the go-to professionals to help people figure out the best way to utilize it.

What misinformation about RDs would you like to clear up?

Haha, I guess the misinformation about cannabis I’d like to clear up is that you don't need to get “stoned” when using cannabis. In the past decade plant breeders have developed strains of cannabis that are very low in the psychoactive THC component and high in the non psychoactive CBD cannabinoid. CBD has potent anti-inflammatory, anti-anxiety, anti-emetic, anti-convulsant, and analgesic properties.

What would you like people to know about RDs?

That RDNs practice in a wide variety of settings and have many different skill sets!

What are you passionate about in dietetics?

I’m passionate about cooking, eating, and helping people attain the best health possible.

More about Janice:

Twitter: @JaniceBissex
Instagram: @janicebissex


Thanks Janice! Find out more about What RDsDo.

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

Tuesday, October 24, 2017

What RDs Do: Elizabeth Roark, MPH, RD

ELIZABETH ROARK
PRINCIPAL NUTRITION SCIENTIST
FRITO-LAY/PEPSICO
for something nutrishus


Elizabeth has been following and supporting the series for a while now. We both agreed that her work in the food industry makes her an important interview in this series, especially since there's a lot of misinformation and judgement around those types of positions. Dietitians are important in those non-traditional roles as you'll see in terms of Elizabeth's daily/weekly tasks and expert contributions. She works on a large scale (globally) as well as on numerous phases of product development and education/communication.

Why did you become an RD?


Well, I’m another one of those dietitians who didn’t initially start out wanting to be an RD. I was actually a math major as an incoming freshman at UCLA. After about a year, I switched to Spanish literature! I liked numbers, just not that much. My objective at that time was to become fluent in another language and eventually enter an MBA program. I had my eye on the international/global area of business management.

Long story short, after obtaining a BA from UCLA, I worked for a few global corporations and found the business management side of things just wasn’t for me. Plus, I had since developed a love for running and all things food/nutrition. I returned to school to explore this passion and was hooked after Nutrition 101.

What area of dietetics do you work in?

It’s funny how things come full circle sometimes. Today, I am a Principal Nutrition Scientist at a large global food manufacturing company. I spend a great deal of time collaborating with my global nutrition science colleagues, which not only allows me to share and receive nutrition knowledge across many borders, but also satisfies my interest in working with people from different cultures and backgrounds. Although my Spanish skills are definitely not what they used to be, I have many global colleagues with which to practice.

How would you explain what you do?

Great question! My days are never the same as there are always new products being developed, new regulations, new science, new educational needs, and new consumer trends. One key area of responsibility is helping to ensure we meet PepsiCo’s portfolio transformation goals when it comes to product development and product reformulation. This means I’m responsible for contributing to the creation of global population-specific nutrition criteria, as well as ensuring our new products meet public health sensitive nutrient limits for things like sodium and saturated fat and incorporate meaningful amounts of positive nutrition (e.g. whole grains, legumes, etc.) when it makes sense for the product.

Another aspect of my role involves internal and external nutrition communications. This can involve providing nutrition education to our employees, working collaboratively with retail dietitians to educate consumers, managing social media messaging, as well as sharing our portfolio transformation history and progress at relevant conferences.

What are your “typical” daily/weekly tasks?


This can certainly vary but in general a typical day or week can involve participating in cross-functional innovation taskforce meetings for the development of new snack products, representing the U.S. on global Nutrition Science taskforces to discuss the creation of population and/or category specific nutrition criteria (e.g. snacks, women, dairy, etc.), working internally and externally to review/update/create new food regulations and policy, collaborating with my regulatory and legal colleagues on scientifically substantiated claim language, discussing in-store activation details with our retail RD partners, and contributing to just about any project that happens to require nutrition expertise.

What has been your career path?


As I previously mentioned, becoming an RD wasn’t my initial career goal. I definitely took the long way to become an RD! Oddly enough, I may have also taken the long way when it came to deciding on which specific area of nutrition I wanted to pursue.

I began working toward an MS in nutrition at New York University, which obviously included taking all the sciences I did not take as an undergraduate. At this time I was also working as a Dietetic Technician at Columbia-Presbyterian Hospital. Because of this experience, I decided clinical nutrition wasn’t my passion. Although a fantastic and incredibly important RD area of expertise, I was more interested in the preventative nutrition aspect of dietetics versus working with people who were already ill. So, I switched gears and headed back to California to enter the UCLA School of Public Health where I could focus more on the role of nutrition in disease prevention. After receiving my MPH degree, I completed my dietetic internship at UCLA/Olive View Medical Center.

My entry into global food manufacturing was as a Scientific and Regulatory Affairs associate. This role involved labeling, scientific substantiation for claims, as well as the external influencing of regulations and food policy. I was pleasantly surprised how impactful I could be in terms of shaping what type of products landed on store shelves, how nutrition was communicated on pack, as well as how food regulations were updated and implemented. I happily stayed in this role for 12 years.

Work relocation for my husband led me to change jobs. I landed at another global food manufacturing company, but this time, I was focusing more on the global aspect of regulatory compliance, which I really enjoyed. While I had certainly been leveraging my nutrition background as a regulatory expert, I decided I wanted to see what I could do with a role that was focused primarily on nutrition. This decision led me to my current role which involves nutrition education/communication and the setting/application of nutrition criteria for Frito-Lay/PepsiCo.

What advanced education or special training do you have? 

I have a graduate degree in public health nutrition – MPH

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

Wow, I’d like to see an RD head a large global food manufacturing company, such as an MBA, RD? While many global food manufacturing companies have a corporate culture that values nutrition, health and wellness, and are making positive advances toward creating balance and increased nutrient density, I think an RD in a CEO role could add a really unique and interesting perspective to a company.

We’ll have to wait and see if this becomes a reality. In the meantime, I’d like to see continued growth in the number of companies bringing on the expertise of an RD. As the true nutrition experts, we have a very important role to play when it comes to educating both employees and consumers, but also helping to ensure products align with dietary guidelines and are eaten in portions that allow for balance and moderation.

What misinformation about RDs would you like to clear up? 
What are challenges you encounter as a RD?

Thanks for asking. I totally agree there is a fair amount of skepticism when it comes to RDs working for food companies, both within the RD community as well as out of it. However, it’s important to note that these RDs can definitely help ensure movement toward positive change. It can sometimes be challenging to gain complete alignment on why a product should be lower in a particular nutrient and/or higher in another, but I think this is when our nutrition education skills are best utilized. Having the RD sit at the table and be intimately involved in the product development process is how we add value and positively impact the foods that ultimately end up on store shelves.

At Frito-Lay we have nutritional targets that were created with input from RDs and align with science. Further, we have a corporate culture that is receptive to the nutrition expertise of the RD. I don’t think this is unique to Frito-Lay but rather an industry-wide movement as many food companies understand the value of having RDs work within. This is good news for everyone!   

More about Elizabeth

Twitter: @ERoarkRD
LinkedIn: Elizabeth Roark, MPH, RD




Thanks Elizabeth! Find out more about What RDsDo.

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




Tuesday, October 17, 2017

What RDs Do: Jessica Coll, RD, IBCLC

JESSICA COLL
INTERNATIONAL BABY LED WEANING
NETWORK OF REGISTERED DIETITIANS
for something nutrishus


Jessica is another dietitian that stands out due to her unique credentials (IBCLC) and as you'll see, she has carved herself quite a niche. Having recently added a second child to our family, her area of expertise is definitely on my mind. It always inspires me to see the work dietitians do in areas that I don't work in and I love that she shares her expertise not only with parents, but also with other dietitians.

Why did you become a RD? 

I’ve always been passionate about food but the real reason is that the dietetics school was right around the corner from my house!

What area of dietetics do you work in? 

My work is quite specific. I’m the founder of the International Baby Led Weaning (BLW) Network of Registered Dietitians (RDs). I train RDs to give BLW workshops locally. I also have a BLW online course for new parents and a BLW recipe book. I currently have 60 RDs in my network, in 8 countries!

How would you explain what you do? 

I support the members of the network with questions about breastfeeding, infant nutrition or marketing their in-person workshops.

What are your ‘typical’ daily/weekly tasks?


Every day I answer questions from the BLW online course for parents and from the RD members of the network. I offer webinars about BLW to RDs on a regular basis (please email me at jessica@jessicacoll.com for the next one). I strive to balance everything so work in short stretches and sprinkle yoga sessions and runs throughout the day. Since I work from home, I like to prep meals during my work breaks as well.

I’m currently recruiting new RDs across the world to give BLW workshops so I have several video meetings scheduled throughout the week. I’m often a guest on podcasts and Facebook live videos for various organizations and TV shows.

What has been your career path? 

After completing my dietetics internship in Austin (Texas), I worked there as a dietitian for the Women, Infants and Children (WIC) Program at the clinic level and State level for a total of 4 years. The year-round hot temps and amazing rock climbing and running community was great. What’s more? I got to learn Spanish while working there. That’s also where I was able to get all my lactation-specific hours to become a lactation consultant. I decided to start a family back home in Montreal in 2012 and started my business when my daughter was one year old. I started by doing in-home consultations for both infant nutrition and breastfeeding but quickly realized that I needed something more. I started giving workshops about BLW and after giving sold out workshops for a few years and having another child, I founded the International Baby Led Weaning (BLW) Network of Registered Dietitians. Basically, I provide everything RDs need to give BLW workshops in their own city. I can now spend more time with my kids and still have a successful business. I support the RD members of my network by helping them with breastfeeding and infant nutrition questions and marketing their workshops.

What advanced education or special training do you have? 

I’m an International Board Certified Lactation Consultant (IBCLC).

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

In five years form now, BLW will be the norm for babies across the world.

What misinformation about RDs would you like to clear up? 

BLW is very controversial for many RDs. Some RDs are “for it” and some are “against it”. Since BLW makes sense developmentally with 6 month olds being able to grab large objects and bring them to their mouth, it’s all about making sure parents are doing it safely. The other myth is that BLW babies are more at risk of choking compared to babies being offered purees. This is actually backed up by recent peer reviewed journal articles.

What do people think that you do for a living? 

They think I’m a TV star!

What are you passionate about in dietetics? 

I’m passionate about letting babies feed them selves so they can be stimulated from all their senses and learn to eat enough, but not too much. It’s amazing to watch them go!

What is your favourite meal? 

My favourite meal is sushi and yes, sushi can be offered to babies in a way that’s totally safe!

More about Jessica:


BLW Network for RDs: https://www.jessicacoll.com/BLW_network.html
free BLW cookbook: https://jessicacoll.com/
Facebook: Nutrition for babies
Instagram: @nutritionforbabies




Thanks Jessica! Find out more about What RDs Do.

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

Tuesday, October 10, 2017

What RDs Do: Samina Qureshi RDN, LD

SAMINA QURESHI
CORPORATE WELLNESS &
WHOLESOME START
for something nutrishus


The theme of individualized, personalized, and not one-size-fits all really shines through Samina's responses. Like other dietitians in the series, she also focuses on her client's relationship with food as well as having a holistic approach. Yes, we as dietitians know the importance of nutrition for health, but we also know health is multifaceted and we understand scope of practice as well as referring to the appropriate experts (especially with all the misinformation we encounter). Samina has a great philosophy and valuable insights that influence the way she practices. 

Why did you become a RD?


One of the main reasons I became a dietitian was to help people learn how they can make food work for them instead of against them in restoring their health. During undergrad, I was a research assistant for a mindful eating based binge-eating study and quickly learned how your relationship with food can impact your overall quality of life and health. One of the participants of the study was a veteran and had never cooked a meal before, let alone been to a grocery store to shop for food, and had difficulty managing their health conditions. Basic nutrition education and mindful eating practices empowered them to manage their health. It was at that moment when I realized I can create a career providing people with the tools they need to achieve their best health through personalized nutrition counseling and positive lifestyle changes.

What area of dietetics do you work in?

I work in corporate wellness and run my Integrative & Functional Nutrition private practice Wholesome Start, LLC in Houston, Texas.

How would you explain what you do?


For my corporate wellness position, I help our participants prevent, reverse, and/or manage chronic health conditions through health coaching in nutrition, physical activity, stress management, and other lifestyle techniques.

At Wholesome Start, I provide in-person, phone and virtual nutrition counseling sessions to help people discover the root cause of their health concerns, develop a healthier relationship with food, and unlock their healthiest self. I believe wellness is not a one-size-fits all approach and I celebrate body and cultural diversity. Through my integrative and functional nutrition counseling sessions, my clients honor their relationship with food and restore their health to live a happy and wholesome life.


What are your ‘typical’ daily/weekly tasks?

A typical day for my corporate wellness job includes assessing and reducing the participant's’ health risks through biometric screenings, health risk assessment questionnaires, and ongoing health coaching conversations. I am the head health coach so I also manage and train a team of health coaches, create content for our wellness blog, social media posts, and monthly handouts and challenges.

A typical day working on my private practice includes counseling my clients and providing them with nutrition recommendations to help them achieve their best health, networking in the Houston area, and connecting with my community via social media and the Wholesome Start blog.

What has been your career path?


I began my career in dietetics in the field of corporate wellness and health risk management. I have always practiced with a holistic mindset, encompassing not only nutrition but physical activity, stress management, sleep hygiene, and other areas of wellness to restore balance back into my clients’ lives. I help people discover the root cause of their health concerns instead of only treating or masking symptoms. Recently I opened up my own practice, Wholesome Start, to reach more people within my community.

What advanced education or special training do you have?


Recently I completed training in Integrative & Functional Nutrition and am studying for the Integrative & Functional Nutrition Certified Practitioner exam to receive the IFNCP credential.

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


In an ideal world, Registered Dietitians will be the go-to food and nutrition expert that all health care professionals will refer their patients to help prevent, reverse, and manage health conditions.

What misinformation about RDs would you like to clear up?

I am not the food police. I will not judge the way you nourish your body. As an intuitive eater, I am very flexible, I don’t set rigid food rules or restrictions, and I honor my hunger and satiety cues. I believe that all foods fit within a healthy diet. Food is much more than fuel, it’s a way for you to connect with and meet your physical, emotional, and social needs. There is no one size fits all approach to providing your body with optimal nutrition and working with a registered dietitian is essential to find an individualized approach that will work for you!

What would you like people to know about RDs?

You don’t have to be sick or want to lose weight to visit a RD! You can seek guidance from a RD if you have a simple question, would like to receive credible science based nutrition information, or would like to set up a fun group event for your family, friends, or coworkers. You can work with a RD at any time for any reason! At my private practice I am available to see clients on their schedule from anywhere through virtual consulting. With my services, you have the opportunity to have an RD in the palm of your hands!

What are challenges you encounter as a RD?

One of the biggest challenges I encounter as a dietitian is busting nutrition and weight loss myths from the media. Clients come in with nutrition information from celebrities, fad diets, quack “doctors” and think that there is a magic pill that can cure all. Unfortunately, there’s no magic pill to help you unlock your healthiest self. It takes time to change health behaviors and adopt new habits. The most important lesson I’ve learned about living a balanced lifestyle is to be gentle with yourself, respect the process, and never compare yourself to other people’s journeys. Afterall, comparison is the thief of joy! Every body is unique and your individuality should be celebrated while restoring your health.

What do people think that you do for a living?

People think I make meal plans and tell people what to eat to lose weight. I help people learn how to nourish their bodies in a way that fits with their lifestyle and health concerns.

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

Registered Dietitians (RDs) are the food and nutrition experts who can translate the science of nutrition into practical solutions for wellbeing. So all dietitians are nutritionists but not all nutritionists are dietitians. The term “nutritionist” isn’t protected so anyone, anywhere can be a self proclaimed “health or nutrition expert.” To become a RD, you are required to get your B.S. in dietetics from an accredited university, complete 1200+ hours of supervised practice from an accredited dietetic internship that is often linked with a master's degree program, pass a national board exam, and maintain licensure with continuing education. With all of this education and experience under our belt, you can trust Registered Dietitians to help you make unique, positive lifestyle changes to improve your overall health.

What is your favourite meal?


One of my favorite meals is my mother’s homemade daal (lentils) with rice and curried beef. I encourage my clients to stay true to their culture and love making new recipes from all types of cuisines.

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


For too many people, food is commonly seen as the enemy. Mainstream media influences the masses to believe that you must eat “clean” and look a certain way to be healthy. Some people see food in a very dichotomous way, either good or bad and may associate their behaviors as such. I’m sure you’ve heard people say, “I am such a bad person because I ate dessert today.” But your food choices have nothing to do with your morality. I’ll say that again, what you eat does not define whether or not you are a good or bad person. I mean, come on, you didn’t just rob a bank! You provided your body with some food that you enjoyed eating!

More about Samina:

Visit www.wholesomestart.com to learn more about how Samina can help you feel your best!
Email: wholesomestartrd@gmail.com
Blog: Wholesome Start
Twitter: @WholesomeStart
Instagram: @wholesomestartrd
Facebook: Wholesome Start


Thanks Samina! Find out more about What RDsDo.

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

Tuesday, October 3, 2017

What RDs Do: Rosie Schwartz, RD

ROSIE SCHWARTZ
PRIVATE PRACTICE & 
NUTRITION COMMUNICATIONS 
for something nutrishus


I have followed many of Rosie's posts in the past as she has a strong voice for our profession. She was recently named as an awesome Canadian dietitian that needs to be followed, so I figured it was about time I featured her on the series! Rosie is a trailblazer for many of us in private practice and media and I'm sure you'll enjoy learning more about her and her career.

Why did you become a RD?


It was fate – a long story way before nutrition was a hot topic. I somehow ended up in the nutrition program at the University of Toronto and had planned to transfer out until I fell in love with the idea of combining science with my passion for good food.

What area of dietetics do you work in?

Private practice, nutrition communications including writing and consulting.

How would you explain what you do? 

I try to enlighten people as to what healthy eating is all about, whether in my counselling practice or in my nutrition writing or other media work.

What are your ‘typical’ daily/weekly tasks? 

My typical tasks can vary greatly from my regular nutrition counselling sessions to the nutrition columns that I currently write for various publications or freelance pieces for a variety of audiences and responding to the media which could include TV or radio interviews. I'm also active in social media and have a website where my posts might vary from clarifying myths and nutrition basics to rants and recipes.

What has been your career path? 

My career path has been a very long one! I was one of the first to start a private practice in Canada over 40 years ago. There were three of us that started at the same time. I started doing regular media gigs including TV and radio just a few years after I started in private practice. I had regular spots on national TV shows back in the 80s and had my first book, The Enlightened Eater, published back in 1987. I started a weekly newspaper column with the same name in the Ottawa Citizen in 1991 (which I had nightmares about writing!). It was syndicated across Canada for a number of years. I also had a weekly TV column on CBC Morning for a number of years. The National Post also carried my Enlightened Eater column for a number of years as well. I’ve had regular magazine columns.

Through the years, I’ve been a consultant and spokesperson (to food companies and the Heart and Stroke Foundation) as well as an advocate about various nutrition issues including successfully fighting the approval of the fake fat Olestra in Canada.

I’m also a speaker for both the general public as well as for various professionals groups which has taken me across Canada, the U.S., Europe and even on the high seas aboard cruise ships.

My writing contacts also led me into doing travel and food writing as well.

What advanced education or special training do you have? 

As for advance education or a special training, I have learned on the job! I've also depended on networking and colleagues over the years. I was one of the founding members of the consulting dietitians group as those of us in private practice at the time were quite isolated.

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

In an ideal world, registered dietitians would be recognized as the experts and all these "nutritionists" peddling nutrition misinformation and selling worthless supplements would have disappeared!

What are you passionate about in dietetics? 

Fighting misinformation is definitely a passion as is enlightening people that nutritious fare should be delicious.

What is your favourite meal? 

A marinated heirloom tomato and basil sauce (from my garden) with a fruity extra virgin olive oil, over pasta.

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

As for advice for dietitians, aim for the stars, be true to yourself and love what you do and if you follow these rules, you will remain passionate about your career.

More about Rosie:

Website: Enlightened Eater by Rosie Schwartz
Facebook: Enlightened Eater
Twitter: @RosieSchwartz
LinkedIn: Rosie Schwartz
Instagram: @rosieschwartz



Thanks Rosie! Find out more about What RDsDo.

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