What RDs Do: Nicole Osinga, BASc, MAN, RD

NICOLE OSINGA
OSINGA NUTRITION & ACUTE CARE
for something nutrishus

After you learn more about Nicole, you'll have to check out her Instagram account. She has practical images of her meal prep and what she eats in a day - both of which may help give you ideas. Like Nicole, I'm also very interested in behaviour change, and as she says, most dietitians include it with the evidence. She continues to grow her business and learn about being her own boss, a world many of us aren't taught about in school. 

Why did you become a RD? 

I became an RD because this career path had been stuck in my mind since Grade 7. I remember we had a ‘Career Day’ in elementary school and remember selecting the card that said ‘Dietitian’ – and it was stuck in my mind. It made sense at the time because I had busied myself making diet plans for my friends during those years (LOL). 

What area of dietetics do you work in? 

I split my time between private practice (which involves media work, workplace wellness and counseling clients one-on-one) and working part-time in an acute care facility. I’m currently working towards my Certified Diabetes Educator certification. 

How would you explain what you do? 

‘I’m a plant-based meal prep master’. I own a nutrition consulting business and also work at an acute-care facility. 

What are your ‘typical’ daily/weekly tasks? 

I typically start the week on Sunday, where I prepare my instagram photos for the week, which includes meal preps, what I eat in a day, along with new recipes. I also aim to get at least one new blog post a week out. I find it helpful to schedule my social media/blog work at the beginning of the week. 

Monday – acute care facility 

Tuesday – morning is typically catching up on emails/media work/social media. I then do some client prep and see clients in the afternoon/evening

Wednesday – I see clients all day

Thursday/Friday – acute care facility 

I also sit on the College of Dietitians council and will have about one meeting a month with them. 

What has been your career path? 

When I graduated from the Masters of Applied Nutrition at UOG program in 2013, I thought I was destined to be an inpatient, acute-care dietitian. I thought this type of role would bring the challenge I was looking for. Once I graduated, I landed a few Long Term Care (LTC) contracts and was also teaching a cooking class for those with cancer. I realized the challenge I was looking for was actually in the teaching and behaviour change aspects of my cooking class job. I started hearing the same questions in my class from my participants (around soy, the alkaline diet, anti-inflammatory diet, etc.) so I started my blog in 2014, in order to give my participants more information. I kept active on my blog, and soon after I started my social media accounts. After some time, my blog and social media gained the attention of media outlets and I started to get asked for quotes and interviews. In 2015 I was contacted by the Toronto Star and worked for them as a freelancer for about a year, writing for their app ‘The Star Touch’ and also had a number of articles in print. I decided I needed to devote more time to media/private practice work, so I now only work part-time at an acute-care facility and rent a space in a physiotherapy clinic to counsel clients. I have a packed patient caseload in my practice and may need to adjust my hours further! I still keep up with my blog and social media work, and continue to appear in local and national media. 

What advanced education or special training do you have? 

I am a certified Craving Change Facilitator and attend Motivational Interviewing workshops. Behaviour change is an area that I could always use more training in. I’ve also attending a number of food photography workshops.

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

More business-savvy, private practice dietitians. We need them! We have to get out there more as a profession, as there is so much nutrition noise out there.

What misinformation about RDs would you like to clear up? 

That we use the Canada's Food Guide (I never do) or don’t condone special diets. I largely promote a plant-based way of eating, which some of my colleagues/client may find surprising! 

What would you like people to know about RDs? 

We are the most qualified people to give nutrition advice. Period. 

What are challenges you encounter as a RD? 

Learning to run a business as a sole proprietor, while also being responsible for delivering 100% of the services. I’ve had to learn how to define my target audience, how to market to them and provide services that guide them towards the results they are looking for. Not ever imagining that I would get into business during undergrad, I didn’t learn much about marketing or business communications! 

What do people think that you do for a living? 

A chef (which makes sense if you look at my instagram feed!). 

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

In my experience, RD’s seem to place an emphasis on the behaviour change process, in addition to the evidence-based scientific practice advice. 

What is your favourite meal? 

I’m on a tofu kick…anything with grilled tofu, grilled veggies and some kind of noodle 

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

Keep an open mind as the field of dietetics is rapidly changing! We have to be prepared to shift our practice. 

More about Nicole:

Instagram: @nicoleosinga_rd

Website: Osinga Nutrition

Email: nicoleosinga@gmail.com

Thanks Nicole! Find out more about What RDs Do.

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

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!

What RDs Do: Caroline Roessler MS, RDN, LD

CAROLINE ROESSLER 

IN-STORE NUTRITIONIST 

MARTIN'S FOOD MARKET

for something nutrishus

It's great to feature a retail dietitian in the series. I feel like this type of position is becoming more common as we even have a few in my home province now (and we're usually late adopters). It makes so much sense for us to be in the environment where people make decisions about food and perhaps face confusion or try to sort through the misinformation they hear on-line or pretty much anywhere. Caroline loves her job and is passionate about empowering individuals to make positive lifestyle changes that work for them. 

Why did you become a RD? 

I grew up in a Greek and German family where food = love! Besides my love affair with good food, I have always been fascinated with the concept of preventative health, and how the foods we eat can not only prevent many chronic diseases but enhance our quality of life.

What area of dietetics do you work in? 

I am a retail dietitian in a MARTIN’S Food Market located in Richmond, VA.

How would you explain what you do? 

I educate and empower individuals to live a balanced and healthy lifestyle. My personal approach is to promote a positive relationship with food for my clients by using the “all foods fit” mentality, and by meeting people where they are. I love that I can take my clients into the aisles to introduce them to new foods and practice reading labels during a consultation.

What are your ‘typical’ daily/weekly tasks? 

I love that my job has no “typical” day! My weeks consist mostly of one-on-one nutrition consultations, during which time I can take clients around the store and we can discover and sample products that may be better choices. I also offer monthly classes and store tours, an associate wellness program, as well as participate in community events such as school career days and talks geared towards specific audiences at local fitness clubs, offices or community centers.

What has been your career path? 

I graduated with a Bachelor’s in Psychology from Ohio State University, and continued on to do a combined Master’s and dietetic internship at Kent State University during which time I did a one-week elective rotation with a dietitian at a local supermarket. After I passed my registration exam, I gained experience as an instructor at my alma mater, then as a home health care dietitian, but remained drawn to retail dietetics and eventually moved to Virginia from Ohio when I saw the opening for my current position. I love it!

What advanced education or special training do you have? 

I have a Master’s in Nutrition and Dietetics.

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

I would love to see RD’s with a more pivotal role in health care, and of course with more services covered so that the general population can benefit from our services. Specific to retail dietetics, I believe that the role is growing and a job such as mine will become more common in the future. There are so many benefits that a dietitian can bring to supermarkets, from impacting customer loyalty to increasing sales.

What would you like people to know about RDs? 

My favorite saying around the store is “RD’s are people, too!” My clients often ask if I always eat “healthy”. I tell them that I love things like pizza and ice cream just like the rest of us, but try to choose better options less often, like a homemade pizza with grilled chicken and lots of veggies, or a slow churned ice cream with dark chocolate, nuts and berries.

What is your favourite meal? 

It changes all the time, I love seasonal produce so right now some roasted butternut squash with pine nuts and rosemary, baked salmon and Greek style green beans sounds good!

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

Follow your heart! Especially for dietitians who are drawn to community nutrition, don’t feel like you have to go into clinical. If you are ambitious and passionate about what you do, you can find (or make!) the right job for you.

More about Caroline:

Email: CaRoesslerRDN@gmail.com
Linkedin: Caroline Roessler, MS, RDN, LD

Thanks Caroline! 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: Joanne Gordon, RDN, LDN, CLT

JOANNE GORDON

CLINICAL & CONSULTING DIETITIAN,

HEALTH COACH

for something nutrishus     

Joanne wears a variety of related hats in her career and has started to take more of a holistic approach to wellness in her practice. Nutrition and dietitians are only a piece of the puzzle and coaches can offer support in other areas. Whether she's working with her colleagues or a client/patient, Joanne is working with others to achieve goals.

Why did you become a RD? 

I have always had a passion for nutrition and health and was always interested in the relationship between food, the functions of the body and disease. A fun afternoon for me is perusing the local health food stores and farmers markets!

What area of dietetics do you work in? 

I work in clinical as a per-diem dietitian. I work as a consultant dietitian with an integrative medical practice and I have a health coach/private practice business.

How would you explain what you do? 

As a clinical dietitian, I provide medical nutrition therapy (MNT) for patients at a local hospital. I review patient charts and assess patients' nutritional needs, develop and implement nutrition intervention and evaluate and document according to their nutrition risk. Diet education is also provided to the patients.

In the medical practice, I work one on one with patients and provide appropriate medical nutrition therapy based on their diagnosis/s. I work closely with the doctor to provide adequate and appropriate care for the patients. I personalize all care plans based on patient’s nutritional needs.

In my coaching/private practice, I also provide nutrition therapy based on their health history and diagnosis. I also work with the client to help them achieve lifestyle and health goals. I take a whole-body or “holistic”, approach to wellness. We discuss shopping, pantry and meal planning based on their needs. I am a certified LEAP therapist who specializes in food sensitivities. If a client comes to me with potential sensitivities, I offer this service.

What are your ‘typical’ daily/weekly tasks? 

I spend time gaining an understanding of the patient’s current status and health/nutrition history. I review patient medical history, labs, etc. I sit in at meetings or “rounds” to discuss patient’s progress and intervention, provide medical nutrition therapy, monitor patient’s progress, review and discuss meal plans, problem solve, document, educate, design handouts and implement nutritional programs.

What has been your career path? 

I have been working more toward the holistic path over the years. I’ve taken programs to improve my knowledge and credentials. I expect to offer more health coaching services to help people “holistically” improve their lives with the consideration of total wellness; sleep, stress, food, fitness, etc. I believe that nutrition is the foundation to wellness, but if the other pieces are neglected, the body cannot be at its optimal state of health.

What advanced education or special training do you have? 

A certified LEAP Therapist and Holistic Health Coach. I am currently enrolled in the ACE health coaching certificate too.

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

More coaching and nutrition being offered at all medical practices. More coverage for nutrition services. It will be recognized as a necessary component of health care.

What misinformation about RDs would you like to clear up? 

We don’t work in the kitchen and are not responsible for food service issues. We are well educated and do more than put people on diets.

What would you like people to know about RDs? 

That we are the nutrition professionals and there is a very big difference between an RD and nutritionist.

What are challenges you encounter as a RD? 

Respect for our knowledge and expertise. Lower paid salaries.

What do people think that you do for a living? 

Monitor food trays at the hospital. Review patient meal plans.

What are you passionate about in dietetics? 

Food's relationship to our health.

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

We are qualified by having a 4 year degree or higher and have taken a national exam which we have to maintain through continuing education.

What is your favorite meal? 

I truly “practice what I preach” and eat very healthy, but one of my favorite meals is Pad Thai with shrimp. I am also pretty easy to please and enjoy a simple salad with grilled veggies topped with grilled chicken with a balsamic vinaigrette. My favorite snack is homemade popcorn that I pop on the stove.

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

Don’t believe everything you read on the internet or the advice a friend gave you. Seek out the professional in food and nutrition. Eat a lot of vegetables (they really are good for you) and stay hydrated with purified water. People underestimate the importance of hydration!

More about Joanne:

Website: Your Personal Nutritionist
Twitter: @JoanneGordonRD
Pinterest: Joanne Gordon, RDN, CLT
Faebook: Joanne Gordon, Your Personal Nutritionist

Thanks Joanne! 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: Sarah Koszyk, MA, RDN

SARAH KOSZYK

FAMILY. FOOD. FIESTA.

for something nutrishus

I know Sarah's face from the cover of Ventures since she's the current Chair, and I think I perhaps first met her on a #NEDPG twitter chat. I too have only ever been an entrepreneurial dietitian and I'm glad we both bravely took the leap! Like other second career dietitians, I'm glad Sarah turned from fashion to food.

Why did you become a RD?

I had a previous career as an owner of a fashion company. I was happy with the money but wasn’t feeling fulfilled within the job and wanted to do something that would help people. I’ve always had a passion for food since I grew up in a household of food scientists. I researched job opportunities and came across dietetics: the perfect combination of food and helping others. I decided to take the plunge and go back to school to become a dietitian. The rest is history.

What area of dietetics do you work in?

I do private practice, consulting, and writing.

How would you explain what you do?

Like many other dietitians, I wear multiple hats from consulting with corporations to coaching weight management and sports nutrition clients (both adults and pediatrics) to writing for magazines and other publications including my own books that I author. I’m also currently Chair of Nutrition Entrepreneurs Dietetic Practice Group.

What are your ‘typical’ daily/weekly tasks?

Keeping up with social media, writing articles, coaching clients, networking, and making connections with sponsors. I also spend a lot of time doing things for Nutrition Entrepreneurs (NE) from writing articles, attending meetings, and assisting with board agendas. Being Chair of NE takes up a lot of time and it is very rewarding.

What has been your career path?

My career path has always been focused with an entrepreneurial drive. I was a previous business owner and planned on owning my own business after completing the dietetic internship. I jumped in feet first and never looked back at any other way. I’ve been very happy doing my own practice and growing throughout the years with new projects and endeavors. I have had many mentors along the way who helped guide me and show me that there are so many opportunities out there in our field.

What advanced education or special training do you have?

I have a Master’s and I’ve completed the pediatric weight management program. I’m currently in the process of getting LEAP certified.

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

Ideally, dietitians are recognized by the public as THE nutrition professionals. We are involved with all areas of nutrition and we are the go-to experts for the public and by the media. In addition, we are paid according to our worth and value. Right now, so many dietitians are underpaid for what they are doing and that’s a challenge to change what people think is a benefit and value.

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

To your readers, the tip I would give is to always believe in yourself and go for your goals. Be smart about what you want to do. Take time to find your passion and figure out what job opportunities are out there that coincide with your passion. Start to network and meet people in that area because the more people you know, the easier time you will have at getting your foot in the door.

More about Sarah:

Website: Sarah Koszyk
Blog: Family. Food. Fiesta.
Twitter: @SarahKoszykRD
Facebook: Family. Food. Fiesta.
Instagram: SarahKoszyk
YouTube: SarahKoszyk

Thanks Sarah! 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: 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!

What RDs Do: Ghazal Haghnegahdar, BSc, RD

GHAZAL HAGHNEGAHDAR

CLINICAL, HEARTY DIETITIAN & CONSULTANT

for something nutrishus

Ghazal came across the interview series and was happy to share more about what dietitians (RDs) do. I'm also excited to share her responses since two of her positions are brand new! She's another breakfast loving RD (we should have a club or something!) that's passionate about educating others. I love that she says we're not judging what you're eating, but you also shouldn't judge us - another moderation dietitian too!

Why did you become a RD?

Food and nutrition is part of everyone’s daily life. One of my previous jobs was teaching kindergarten and elementary school children about food and where food comes from. During this experience, I learned the importance of educating others about food and its origin. I wanted to enhance my own knowledge to be able to educate the public about food and help them achieve healthier lifestyles and that’s why I pursued this profession.

What area of dietetics do you work in?

I work as a clinical dietitian and have covered a variety of different clinical settings and populations from children to seniors. I also work in a private practice setting helping clients mainly with diabetes management, heart healthy eating, achieving healthy weight and overall healthy eating.

How would you explain what you do?

In the hospital, I assess patients and consult with other health professionals to improve patients’ recovery. I also spend time educating patients if needed.

Through Hearty Dietitian, I provide nutritional counseling sessions for individual clients as well as corporations and spend time writing blogs.

I am also a consultant for a start-up company where I provide feedback from a nutrition perspective.

What are your ‘typical’ daily/weekly tasks?

My daily tasks include looking over patients’ medical history and illnesses. I spend time speaking with the appropriate health professionals regarding the patients and then use my nutritional knowledge and provide suggestions based on the clients’ or patients’ best benefits. I make sure patients are on the correct diet and are receiving the appropriate nutrition based on their estimated needs. If need be, I provide education to patients that are being discharged to carry on a certain diet at home. I also find the time to read new articles and keep myself educated on any new research.

As a private practice dietitian and consultant, I keep myself up-to date through social media. I spend time finding new information that I can share with the public through different platforms. As a consultant, I am consistently researching for information that would benefit my clients and start-ups. 

What has been your career path?

After internship, I started working in a variety of clinical settings in the hospital and have continued working there. I enjoy the environment and the continued learning experience.

I have always been interested in reaching out to the public and increasing their knowledge in nutrition. So I started Hearty Dietitian a few months ago to share information through blogging and other social media platforms with the public. I also started seeing clients and assisting them in reaching their lifestyle goals.

A few months ago, I started working with a local start-up company where I provide different nutrition feedback based on the information they are looking for to help with their business.

What advanced education or special training do you have?

I obtained my Bachelors of Science in Food, Nutrition and Health first. Then I continued and obtained my Bachelors of Science in Dietetics. I have worked mainly with adults so far, but recently I started being trained in pediatrics and will be expanding my knowledge in pediatrics.

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

I believe people and society have become more aware of their health and want to move towards a healthier lifestyle. Individuals are becoming more aware of their food and health. Dietitians are becoming better known by the public and the demand for dietitians to provide appropriate information is growing.

What misinformation about RDs would you like to clear up?

Dietitians LOVE food! We are not here to judge what you eat. When you meet a dietitian, do not worry about what you are eating and most importantly do not judge us on what we are eating. We enjoy all types of food, even our desserts, as long as everything is in moderation :)

What do people think that you do for a living?

People think that my job is to help people lose weight. The patients and clients I see have different needs and those wishing to lose weight might be a fraction of those patients/clients.

What is your favourite meal?

Breakfast/Brunch! I love my eggs benedict.

More about Ghazal:

Twitter: @Ghazal_H
Website: www.heartydietitian.com
Email: ghazal@heartydietitian.com
Linkedlin: Ghazal Haghnegahdar RD

Thanks Ghazal! 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: Lara Felton, MBA, RDN

LARA FELTON

SHOPWELL & RDELISH NUTRITION

for something nutrishus

If you've been following this series, you've probably noticed the diversity in the field of dietetics as well as similar themes, like our love of food! Like Lara, many of us are lucky to work in nutrition because we're so passionate about it. She has a very unique technology position and is part of an exciting private practice consulting team in an area I love (the San Francisco Bay Area!). I can appreciate the challenges of working outside your comfort zone, staying up on trends, and trying to take weekends off!

Why did you become a RD?

I love food! I actually found out about the field of nutrition and dietetics when I was in college. I was studying to be a marine biology major but wasn’t excited for my career prospects so I did some reflecting on what I was really passionate about and it was food and health. I found out there was a major for Nutrition and Dietetics on campus and once I learned about all the career options for RDs I was hooked and never looked back. 

What area of dietetics do you work in?

I started out in clinical, working as part of an awesome cystic fibrosis (CF) team. Now I work in technology for a mobile app called ShopWell and am lucky enough to still be part of an awesome team. I also do consulting work for recipe development and nutrition communications with my business partner and dietitian partner in crime, Sarah for RDelish Nutrition.

How would you explain what you do?

In the tech world I do a bit of everything from: developing new features with the engineers and product development team, marketing, managing social media, blogging, quality assurance testing, and customer support. It’s a small team so I get to wear a lot of hats. It’s both an awesome learning experience and can be quite stressful.

For RDelish Nutrition, I write blog posts, develop recipes, manage social media, have brainstorming coffee dates with Sarah, and consult with start-ups who have a nutrition concept or product that they want a dietitian’s expertise and input on. 

What are your ‘typical’ daily/weekly tasks?

Every day is different for me, although I try my best to stick to a weekly schedule to make sure I stay on task. I do a lot of support emails and work on the ShopWell database at the start of the week. I try to schedule out social media posts for the week on Mondays for both ShopWell and RDelish Nutrition. I am always looking at the analytics to learn more about who my crowd is on the social media platforms and what content resonated well. Midweek are my content days where I work on blog posts, healthy quick tips for ShopWell, spend time in the kitchen researching and developing recipes, and any food photo shoots that I dream up. I try to spend 20-30 minutes daily browsing my feed of other blogs I follow to stay up on trending topics, what others are writing about, and get inspiration for my own writing and recipes. I try to reserve weekends for family time but work tasks always creep in.

What has been your career path?

From my internship days I knew that I wanted to do something business-related with my nutrition degree. I completed my internship at Massachusetts General Hospital and we had a 2-week business plan development rotation that I loved. I wanted to learn more of those business skills and felt that was a gap in the dietetics education. I also got exposure to the cystic fibrosis patient population and was really drawn to how key the dietitian is on the CF treatment team. I was hired at Stanford Health Care after my internship and joined the adult Cystic Fibrosis team.

I still had an interest in business and the technology space, probably heightened by the fact that I live in Silicon Valley and start-ups are everywhere. A colleague at Stanford told me about the position at ShopWell. I was fortunate to get hired and really explore and hone my interest in business as well as be creative with how I share my nutrition knowledge.

Sarah and I started RDelish Nutrition in early 2015 as a way for us to explore new opportunities in the Bay Area and continue to foster our creative side through blogging and recipe development. I love having someone to bounce ideas off of, strategize with, and share the workload of maintaining a blog. We get along really well together and have complimentary interests in nutrition and similar views on food and life, which makes blogging and planning the content so much easier.

What advanced education or special training do you have?

I have a Master in Business Administration, which was a goal of mine after completing my internship. I had a real interest in business and absolutely loved the MBA program (maybe except the finance and accounting classes). The knowledge I learned and connections I made in the program have been useful to me in my roles at ShopWell and RDelish Nutrition.

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

Dietitians are leading the conversation and are thought leaders for topics relating to nutrition and wellness for the general public. I think the future of nutrition and dietitians is learning how to effectively reach more people through mediums like mobile platforms. With the pace of technology and particularly the changes in the health care space and telemedicine, I think RDs have the potential to reach larger numbers of people and have a real impact but likely less opportunities for the one-on-one touch we are familiar with today.

What misinformation about RDs would you like to clear up?

We’re not the food police! Unless you are my client and we are talking about your meals and eating habits, I (we) are not judging you for what you eat so don’t be self conscious to eat food around us.

What are challenges you encounter as a RD?

I work in the tech space now and I think RDs are now starting to get respect and credibility in this space. A lot of times I am talking about the differences between dietitians, nutritionists, and wellness coaches and the value that dietitians can bring to a tech or start up team. I think another big challenge for dietitians is salary and getting compensated appropriately for our time, expertise, and experience. Although it is also the responsibly of the dietitians to ask for more.

What do people think that you do for a living?

Blog and play around on Facebook. Most people have no idea what my role could possibly be at a start up. Even when I was working at Stanford Health Care people assumed I wrote meal plans all day long and talked with people about weight loss.

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

Our expertise and education to be dietitians makes us much more credible (to me at least) but I do think we have an image problem in the more mainstream public. Since our profession is rooted in science we aren’t as swayed by fads and trends which often is not as exciting or as immediate.

What is your favorite meal?

Brunch, hands down. Specifically I love splurging on waffles.

More about Lara:

Email: lara@rdelish.com
Facebook: RDelish
Twitter: @r_delish
Instagram: @rdelish_nutrition
Website: RDelish
Website: ShopWell

Thanks Lara! 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: Emily Cope, MS, RDN

EMILY COPE
CLINICAL INPATIENT, EMILY KYLE NUTRITION

for something nutrishus

Emily also had an atypical path to becoming a new dietitian. I am on board with her and her passion for spreading health and happiness. She is also a fellow Recipe Redux contributor, blogger, and new mom! 

Why did you become a RD? 

My little sister was diagnosed with type 1 diabetes when she was 7 and I was 10. Eating healthy played a huge role in our childhood, which sparked my interest in nutrition and the role nutrition plays in health wellness.

What area of dietetics do you work in? 

I do a little bit of everything! I am currently employed at a hospital as a clinical inpatient dietitian where I work with gynecological oncology patients and GI (gastrointestinal) surgical patients. I spend the rest of my time building my nutrition business that focuses on nutrition counselling and consulting.

How would you explain what you do? 

Short and sweet, I help people create the happy and healthy lifestyle they have always dreamed of.

What are your ‘typical’ daily/weekly tasks? 

My typical tasks aside from working at the hospital include crafting blog posts and new recipes, photographing recipes, promoting my services and blog on social media, and running my year long program titled ‘The 52 Week Guide to Create a Happy & Healthy Lifestyle’ along with seeing private pay nutrition counselling clients.

What has been your career path? 

My career path has been what I consider to be atypical for a new dietitian (I am approaching my 1 year RD anniversary this month!). I was 6 months pregnant when I graduated from my dietetic internship and master’s degree program. As a stay at home mom for the first 6 months of my son’s life, I got bored! This is what led me to create a small blog which has really turned into my passion project and nutrition business. I also took a part time position at the hospital because it is the hospital that I completed my internship in, I have very close relationships with my coworkers and supervisor and love what I do. I feel that having both jobs is a great balance and allows me to learn new things every day in two very opposite career points of dietetics.

What advanced education or special training do you have?

I have a Master’s of Science Degree in Nutrition and Dietetics from the State University of New York at Oneonta. I did a combined dietetic internship and master’s degree program – it was the best decision I ever made!

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

In my ideal world in 5 years, the nutrition industry would recognize the registered dietitian to be the foremost authority on nutrition. While we as dietitians recognize ourselves as nutrition experts, not everyone else does and I would love to change that perception. I get frustrated with ‘nutritionists’ and others who practice nutrition without the proper education. Anyone can be a nutritionist!

What misinformation about RDs would you like to clear up? 

I am not the food police! I get so annoyed with this perception, especially in the hospital. A large part of my time is focused on getting people to eat anything at all, not dictating what they can and cannot eat.

What are challenges you encounter as a RD?

I think the biggest challenges I encounter as an RD is all of the misinformation out there regarding nutrition. It seems that everyone has an opinion of nutrition, and theirs is always right. I think there needs to be more regulation of the term nutritionist in order to protect the work of the RD.

What is your favourite meal? 

A family tradition: crab legs and butter with asparagus! Whenever anything to celebrate occurs in my family, we have crab!

More about Emily:

Website & Blog: EmilyKyleNutrition.com
Twitter: @EmKyleNutrition
Facebook: Emily Kyle Nutrition
Instagram: @emilykylenutrition
Pinterest: Emily Kyle Nutrition
Email: Emily@EmilyKyleNutrition.com

Thanks Emily! 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: Heather Deranja, RDN, LD, MA

HEATHER DERANJA

NUTRITION PROGRAM COORDINATOR, 

NUTRITION VIXEN

for something nutrishus

Like a few other dietitians that we've heard from, Heather got into the field based on a personal health experience. She is passionate about helping others to overcome barriers and create sustainable habits. We're also pleased to celebrate with her, as she recently published a cookbook!

Why did you become a RD? 

When I was 18 years old, I was diagnosed with a kidney disease. At the time of diagnosis, I was not a full-time student and had lost my health insurance. I became pregnant a year later and became very ill; this was very frightening and I came to the conclusion that I needed to figure out what this disease was and how I could prevent it from getting worse. This is when my passion for research began which lead me along the path to become an RD. I started implementing diet and lifestyle changes that significantly improved my health, and more importantly my quality of life, and I was excited to share my passion for nutrition with others.

What area of dietetics do you work in? 

I work as a nutrition program coordinator/registered dietitian at a large corporate health and fitness club. I also have a private consulting and coaching business, and I am happy to announce that I am now a published author. I use an unconventional approach when it comes to nutrition because I do not practice the USDA MyPlate recommendations and guidelines.

How would you explain what you do? 

As a nutrition program coordinator, I conduct seminars, group nutrition classes, and fitness events for members at the club. As a nutrition coach, I develop creative and effective action plans to assist clients in overcoming barriers associated with nutrition and lifestyle behaviors to improve their health and body composition.

What are your ‘typical’ daily/weekly tasks? 

I have administrative tasks such as running product and service sales reports, evaluating team member performance, facilitating weekly education meeting for my staff of 48 personal trainers and nutrition coaches, conducting weekly grocery store tours, hosting nutrition seminars, conducting blood work laboratory interpretations, and one-on-one nutrition consultations. In addition, I also have to prospect for new clients, stay on top of social media posts and blogs, etc. to grow my business.

What has been your career path? 

I started as a registered dietitian with my current employer and got promoted to my current position 2 years ago. I started my private consulting business in the last year and recently released my first cookbook.

What advanced education or special training do you have?

I have a Master of Arts in multidisciplinary health communications specializing in behavioral theory.

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

Consumers are becoming more aware of the role nutrition plays in preventing or reversing some health conditions. I believe that more opportunities will open for dietitians in preventive and wellness areas that include community organizations like health clubs and grocery stores.

What misinformation about RDs would you like to clear up? 

RDs do more than just meal plans and we aren’t food Nazis who take away all of your favorite foods, and I’m not judging you for what you put on your plate.

What would you like people to know about RDs? 

RDs have a high level of education, with most RDs holding advanced degrees and certifications in specialty areas. RDs are the qualified nutrition professionals who deliver evidence based nutrition recommendations to support health and wellness.

What are challenges you encounter as a RD? 

Misinformation is a huge challenge. There is an abundance of so called “nutrition experts” giving out advice who don’t have the appropriate training to make nutrition recommendations. I get aggravated that people will trust and do anything someone says if they have lost more than 10 lbs. in their lifetime. The metabolism is a fragile thing and it can be quickly damaged if appropriate measures aren’t taken into consideration when changing nutrition habits.

What do people think that you do for a living? 

People think that I only write meals plans and tell them what foods they can and cannot eat. Most people are very surprised when I immediately start asking them challenging questions to get at the root of the cause when it comes to making nutrition and lifestyle changes. I often hear from my clients “Wow that was like an intense therapy session” however they are always pleased to establish what the barriers are that are standing in the way of them making changes to support their health.

What are you passionate about in dietetics? 

I focus my practice on creating realistic action plans to overcome barriers that keep individuals from obtaining sustainable nutrition habits. I address stress, digestive health, detoxification, and hormone balance to attain an optimal functioning metabolism that will support a healthy body composition.

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

We have a high level of education and training to support recommendations on changing nutrition behaviors through evidence based practices.

What is your favorite meal?

Spaghetti squash lasagna (from my cookbook)

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

Nutrition is a personalized experience with a lot of factors that need to be taken into consideration and it cannot be approached with a one-size fits all attitude.

More about Heather:

Website: www.nutritionvixen.com
Twitter: @nutritionvixen
Facebook: Heather NutritionVixen
Instagram: @nutritionvixen
Pinterest: Nutrition Vixen
LinkedIn: Heather Deranja
Cookbook: Getting Intimate In The Kitchen

Thanks Heather! Find out more about What RDsDo.

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