What RDs Do: Paula Wesson, RDN, LDN

PAULA WESSON
GERIATRICS - CATHOLIC SISTERS &

THE JUNK FOOD NUTRITIONIST

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It fascinates me to learn why people were drawn to the dietetics field and of course the diverse and varied things we do and people we work with. We often go above and beyond nourishment and nutrition education to best serve our patients/residents/clients. Paula also bring up some of my favourite terms: moderation (although a controversial/subjective term) and prevention. 

Why did you become a RD?

I’ve always loved food, but I also really liked medicine and I loved playing “school” with my friends. I realized that being a dietitian was a combination of these things. I’m around food all the time, I’m around medicine all the time, and I teach!

What area of dietetics do you work in?

Geriatrics. I work mainly with Catholic Sisters. (They prefer not to be called “nuns.”)

How would you explain what you do?

I’m a jill-of-all-trades. I do anything I can for the Sisters, including many things that aren’t nutrition-related, such as pushing their wheelchairs and helping them find the numbers called in Bingo.

What are your ‘typical’ daily/weekly tasks?

One of my main clinical duties is to perform a full nutrition assessment on new residents to the skilled nursing floors (there are also floors for Sisters who are aging but don’t need skilled care). I then have to fill out Medicare paperwork for residents on a regular basis, regardless of their nutrition status. I also attend care conferences twice a week to discuss the residents’ health conditions and care. Sometimes I provide nutrition education. Sometimes I recommend supplements or snacks. Sometimes I even spoon-feed them or go to the grocery store to look for a particular item for them to eat.

What has been your career path?

After college, I held nutrition-related jobs prior to working as a dietitian. After earning my degree, I worked as a summer camp counselor teaching cooking classes. While this was enjoyable, it was obviously temporary. Then, I started my unpaid dietetic internship, during which I worked part-time as a biology lab assistant and later as a dietary aide in a convent nursing home.

Another convent nursing home, operated by the same foodservice company, needed a new dietitian. I had a job offer to be their dietitian before I’d even completed the internship. Literally, the day after I finished my internship, I moved and 3 days later I started working as their dietitian.

What advanced education or special training do you have?

Not much. I have taken 4 graduate-level courses. I am planning to take the Certified Nutrition Support Clinician (CNSC) exam by the end of the year, which is a certification in tube feedings and parenteral nutrition.

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

Nutrition services are still inaccessible for many people. Ideally, more insurance companies would cover our services and would cover them for more conditions than they currently do. I’d like to see one dietitian visit a year being a covered part of preventative care. Teaching people nutrition earlier in the disease process or before it even begins could help prevent complications.

What misinformation about RDs would you like to clear up?

People often think my job is to make strict meal plans. My facility has “liberal” diets. For example, we don’t force residents with diabetes to eat only 45 carbs per meal. Even when I was interning in inpatient and outpatient settings none of the dietitians provided patients or clients with a strict meal plan.

What are challenges you encounter as a RD?

It’s hard to change people’s habits. I think this is especially true in the older adult population because they want to enjoy what’s left of their life and are concerned they won’t enjoy it as much if they change their diet.

What do people think that you do for a living?

Ha. I had one coworker who used to tell me all the time that my job was to play Solitaire because he often saw me on the computer. Other people tell me they think I’m the stock person or the “runner” who brings food from the kitchen to the serving area.

What is your favourite meal?

I have always loved rice and beans. It’s very versatile, because it’s not really just rice and beans. For example, Puerto Rican-style rice and beans includes recaito, a cilantro-based mixture, but Nicaraguan “gallo pinto” rice and beans doesn’t.

Anything else you’d like to add that you feel would be valuable:

Why do you call yourself “The Junk Food Nutritionist”?

I came up with this name years before I officially became a Registered Dietitian. My family would tease me about the fact that I ate junk food even though I was studying nutrition and wanted to work in dietetics. I still do. I believe in everything in moderation.

More about Paula:

Website: www.JunkFoodNutrition.com
Twitter: @JunkFoodNutr

Thanks Paula! 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: Romina Barritta de Defranchi, RD

ROMINA BARRITTA DE DEFRANCHI

GLOBAL DIETITIANS

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As the first Argentinian in the series, it seems fitting that Romina is passionate about international dietetics, networking and connecting with dietitians across the globe. As such, she sees the challenges that we share as dietitians and the need for us to support each other and strengthen our brand. She's also actively involved with the American Overseas Dietetic Association, of which I, a Canadian, am a member. Through this series I hope to help share our experiences worldwide, and as always, I'm glad Romina is on our team!

Why did you become a RD?

Because I love helping others and I love everything about food, so being a dietitian is the perfect combination of health, human and food sciences.

What area of dietetics do you work in? 

Clinical Dietetics, Communications, Recipe Development.

How would you explain what you do? 

I work in a 100 bed hospital as an inpatient and outpatient dietitian, involved mainly in nutrition support. My other passion is to write and share experiences in my blog GlobalDietitians.com. I’m also Professional Development Chair of the American Overseas Dietetic Association (AODA), the international affiliation of the Academy of Nutrition and Dietetics.

What are your ‘typical’ daily/weekly tasks? 

I work in the hospital 6 hours M-F and I dedicate 8-10 hours/week to my other tasks (my website, AODA, recipe development, etc.).

What has been your career path? 

I graduated as a dietitian in Argentina (Licenciada en Nutricion), where I also did a 3-year Nutrition Residency. Then, life took me to the U.S. where I have the wonderful opportunity to work as a Dietetic Technician Registered at Mayo Clinic, Rochester, Minn. I was immensely enriched -not only professionally but also personally- as I learned from the leading experts in the nutrition field with unique teamwork approach and values. It was there when I became interested in international dietetics and networking with dietetic professionals around the globe. I realized that despite our differences all dietitians want the same: to better position our profession with the ultimate goal to improve nutrition and health of the people we serve. Looking for international dietetics communities I came across the American Overseas Dietetic Association, the international affiliate of the Academy of Nutrition and Dietetics, where I became Country Representative for Argentina.

What advanced education or special training do you have? 

3-Year Residency in Nutrition. Expert in Nutrition Support (Certified by the Argentinean Association of Enteral and Parenteral Nutrition).

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

With rising food prices, environmental issues and a growing population, I think food companies will focus more on sustainable ways of feeding the world, decreasing food waste and providing food that is produced, processed, bought, sold and eaten in ways that provide social benefits and contribute to thriving local economies.

What would you like people to know about RDs? 

We are the food and nutrition experts that can translate the science of nutrition into practical solutions for healthy living.

What are challenges you encounter as a RD? 

Professional intrusion from other disciplines (like chefs, journalists, and personal trainers that provide nutrition counseling) is becoming an issue in Argentina and in many countries. That is a global challenge for us, and if we unite in this we can achieve a better image and positioning of our profession worldwide.

What is your favorite meal? 

As an Italian daughter, I love pasta and my favorite dish is Spinach and Ricotta Cannelloni, and why not with a glass of Argentinean Malbec.

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

“Share our similarities, celebrate our differences” M. Scott Peck

I invite my colleagues to get together and share experiences worldwide to make our profession stronger. We can easily communicate with today’s tools and it’s a great idea to connect with local dietitians if you have the chance to travel to another country. Be always curious, share your passion, & love your food!

More about Romina:

Website: www.globaldietitians.com
Twitter: @globdietitians
Instagram: @romina_globaldietitians
Facebook: Global Dietitians
Linkedin: Romina Barritta de Defranchi

Thanks Romina! 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: Brenda Marie Schwerdt RDN, LD, CNSC

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BRENDA MARIE SCHWERDT

INPATIENT & OUTPATIENT CLINICAL

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Brenda figured out that food science and nutrition were where she wanted to be, but her career choice wasn't what she expected she would fall in love with. She also studied enology, which I just learned is the study of wine and culinary skills remain a passion of hers. She's a fellow advocate for dietetics and dietitians with various media jobs above and beyond her day-to-day tasks.

Why did you become a RD?

In my early teen years I was really involved with sports, particularly dance. I thought I wanted to be a sports nutritionist or sports psychologist. Then at 15 years old I got my first food service job and fell in love with the restaurant industry. I knew I needed to make a career out of both food and nutrition.

What area of dietetics do you work in? 

I work in clinical dietetics at a level II trauma hospital. I see a wide variety of patients in both inpatient hospital and outpatient clinic settings. I am a member of my hospital’s multidisciplinary hospice team and multidisciplinary oncology team. I also do quite a bit of media work on behalf of the hospital I work at and for our local dietetic association.

How would you explain what you do? 

My main focus is ensuring hospitalized patients are getting adequate nutrition. This would include doing a nutritional assessment and then completing any necessary interventions. Inventions could include changing diet orders, providing education to patient and staff, and ordering nutrition support. I work in all departments in the hospital but mainly focus on the ICU and oncology units.

When working in the clinic I am helping people learn about nutrition to help manage their health at home. In the clinic I mostly see oncology patients and patients who require home nutrition support. However, I also see patients for obesity, failure to thrive, GI (gastrointestinal) issues, sport nutrition, allergies, and eating disorders.

I think it is really important to make the public know that registered dietitians are the nutrition experts so I try to be a vocal advocate for registered dietitians in our community. I have a bi-weekly newspaper column and have frequent segments on local TV stations, covering a wide variety of nutrition related topics.

What are your ‘typical’ daily/weekly tasks?

When I get to the hospital in the morning I get my daily assignment which may include a combination of inpatients, outpatients, media pieces, and meetings.

What has been your career path? 

I did not apply to a dietetic internship when I was in college. I graduated from the University of Minnesota - Twin Cities where I took many courses in food science and enology. My first job out of college was working for a wholesale wine broker. I was very excited to be in the restaurant world and thought the wine industry was really exciting. However, I started missing the science of both food science and nutrition. Five years out from college I applied to an internship and was accepted to my first and only choice. At the time I applied for my internship, I thought I would want to work in community health and public policy. I was surprised when I fell in love with clinical dietetics, particularly nutrition support. I really enjoy solving the complex puzzles to make sure people are getting adequate nutrition.

What advanced education or special training do you have?

I am a board certified nutrition support clinician.

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

I would hope that people seek out experts when looking for information. I would like the public to understand that RDs are the experts when it come to nutrition. With such easy access to create and obtain information it is difficult for my patients to know what is accurate. I would like to see RDs have a larger presence in mainstream media, grocery stores, and in community health organizations.

What misinformation about RDs would you like to clear up?

If you are my patient I am not going to criticize you for you food choices. I think a lot of people are intimidated to see a dietitian because they are embarrassed about what they eat and think a dietitian will restrict all the foods they love. I will not take away your favorite foods.

What would you like people to know about RDs?

As this blog shows, there is a huge variety in dietitians. Different RDs become RDs for different reasons. There are people in my office who are very passionate about heart health, diabetes, food access, culinary arts, pediatrics, and nutrition support; and I work in one clinical dietetic office. I approach dietetics from more of a culinary arts/food science perspective, so my way of working with a patient might be very different than a dietitian who approaches patients from a cardiac aspect. Because food can be a very intimate topic, it is important to work with a RD that you trust and is knowledgeable about your specific medical needs.

What do people think that you do for a living?

I don’t think most people know because I am asked so frequently. When I am working in the hospital and checking in on a patient the patient often thinks I am from the kitchen and in their room to take their meal order.

What is your favourite meal?

This is my most favorite question but also the most difficult to answer. It changes greatly depending on my mood and the weather! A classic is spaghetti and meatballs. I love seafood, especially shellfish, and top it with some pineapple infused melted butter. During the summer, I love grilling lots of vegetables; squash, mushrooms, tomatoes, onions, bell peppers to be served alongside a perfect medium rare steak. I’m a chocoholic, the darker the better.

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

Learn to cook! It makes my job much easier when patients have a basic understanding of cooking.

More about Brenda:

LinkedIn: Brenda Schwerdt, RDN, LD, CNSC
Facebook: Brenda Schwerdt, RDN, LD, CNSC

Thanks Brenda! Find out more about What RDsDo.

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