What RDs Do: Abbey Sharp, RD

ABBEY SHARP

ABBEY'S KITCHEN 

for something nutrishus

Today we're lucky to have Toronto's Abbey Sharp on the blog. Abbey wears many hats in her entrepreneurial dietitian role. She has a unique skill set which lends itself well to her media roles and YouTube page. Like me, she works with commodity groups, and encourages a moderate and long-term approach to eating which includes a healthy relationship with food. I like her comment at the end regarding what our food does (or doesn't) say about us.

Why did you become a RD? 

Mainly because I just loved food so much.

What area of dietetics do you work in? 

I work in media and communications, usually with a food first or culinary edge.

How would you explain what you do? 

I own a food and nutrition communications business and work as a nutrition and food spokesperson for various top food brands and commodity boards. I also do a lot of recipe development, blogging and freelance food and nutrition writing. 

What are your ‘typical’ daily/weekly tasks? 

Every day is different, which is what I love so much about my job, but my day-to-day tasks usually involve working with brands on large and small spokesperson campaigns. Sometimes it means learning or developing brand messages for TV or radio interviews, testing recipes for brands, shooting food photos for my blog, writing and shooting YouTube videos, hosting food events and teaching workshops.

What has been your career path? 

I always knew I wanted to work in media, but right after my internship, I started a masters program in sociology looking to study the sociological aspects of food. My goal was to get a PhD because I thought that would make me an even greater “expert” for media opportunities. But after two months of absolutely hating my life in grad school, I dropped out and launched a now very successful business in media.

What advanced education or special training do you have? 

I have a lot of culinary training (George Brown), and acting/ TV training (York university, Second City, and years of theatre training and experience as a child/teen).

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

Hopefully we will simply be better represented in the media and the public will better understand what a dietitian does and how they differ from other nutrition experts. I also would love to see the public embrace a more moderate long term approach to healthy eating, rather than the quick-fix fads we see circulating today.

What misinformation about RDs would you like to clear up? 

That we just work in hospitals and treat people with Ensure or tube feeds. Dietitians help people not only recover from illnesses through diet, but also help prevent illnesses in all sorts of settings. Look at what I do- it’s the farthest thing from working in a hospital calculating feeds. I also hate that people think that dietitians just regurgitate Canada’s Food Guide or that we are simply government puppets. Dietitians are mandated to make our recommendations based on evidence and personalize it to the client- none of us only use any one method or only one government funded tool.

What would you like people to know about RDs? 

That dietitians understand the bigger picture. We understand the social, emotional, cultural and nutritional aspects of food, and we carefully balance those when making recommendations.

What are challenges you encounter as a RD?

Mainly just trying to counteract bad misinformation put forth by the media.

What do people think that you do for a living? 

I think most people can’t answer that in one sentence simply because I do so many different things. I even have a hard time explaining my job succinctly.

What are you passionate about in dietetics? 

I am passionate about helping people improve their long term relationship with food and empowering them to love their bodies and food again.

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

We understand that food is often just part of a larger issue. People aren’t overweight just because they eat more than they expend and the solution is not as simple as just telling someone to eat less. There is always something deeper that often is left unaddressed by other wellness professionals.

What is your favourite meal? 

Oh gosh, dessert for sure. I particularly love anything with caramel like sticky toffee pudding. I know, not what you were expecting a dietitian to say, right?

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

Listen to your body and honour it with the fuel and food it needs. Don’t think of food as good or bad, or yourself as good or bad when you eat that food. Learn to find peace with your body, food and yourself.

More about Abbey:

Website: www.abbeyskitchen.com
Twitter: @AbbeysKitchen
Facebook: AbbeysKitchen
Instagram: AbbeysKitchen
Pinterest: AbbeysKitchen
YouTube: AbbeysKitchen

Thanks Abbey! 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 Greco, RD, CDE

JOANNE GRECO-FIORE

DIABETES EDUCATOR

for something nutrishus

Today we are featuring Ontario-based Joanne Greco-Fiore. She was excited about the career options available to dietitians and has worked in a variety of settings before arriving at her current role. I could definitely sit down and enjoy a meal and dessert with Joanne!

Why did you become a RD?

I was very interested in nutrition and knew I wanted to help people in some capacity, so it was a great fit for me. I was also fascinated by all the different areas RDs could work in. I knew I would never be bored!

What area of dietetics do you work in?

Diabetes Education

How would you explain what you do?

I help people living with Pre-Diabetes, Type 1, Type 2 and Gestational Diabetes to self-manage.

What are your ‘typical’ daily/weekly tasks?

I teach 1 Gestational Diabetes class every other week and see several patients a day on an individual basis. I am also a part of my hospital’s Person and Family Centered Care Committee.

What has been your career path?

I have worked in many part-time and contract positions as well a full-time positions in the past.

I initially worked in a hospital in inpatient and outpatient Cardiology, followed by a family health team and then home dialysis in a hospital. I then moved on to a community hospital working in both inpatient complex continuing care and rehab, as well as general outpatient, and the outpatient chronic kidney disease program. I worked in cardiac rehab, hemodialysis and diabetes at the next hospital, followed by a Diabetes Education Program at a community health centre. I had a brief “stint” in the private sector working as a vitamin sales rep before I ended up at my current hospital. I initially worked at my current employer as both an inpatient dietitian in medicine, palliative and stroke, and as an outpatient dietitian in the home dialysis program; then I worked in the Centre for Complex Diabetes Care program and now I work in the Diabetes Education Clinic.

What advanced education or special training do you have?

I am a Certified Diabetes Educator and am working on becoming a Certified (Insulin) Pump Trainer

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

All RD services will be covered by OHIP! (health insurance)

What misinformation about RDs would you like to clear up?

As listed on this site, what is the difference between registered dietitians and nutritionists

What would you like people to know about RDs?

We are not the food police! I am not walking around in my off hours counting your calories while you eat in front of me, and frankly I don’t care what your choices are!

What do people think that you do for a living?

Serve food, or write individual meal plans all day.

What is your favourite meal?

Pasta al forno, followed by tiramisu.

More about Joanne:

LinkedIn: Joanne Greco-Fiore

Thanks Joanne! Find out more about What RDs Do.

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

Choco-Bean Zucchini Loaf {ReDux}

It's been a 'busy' month due to a quick family holiday and our little girl's first birthday. I only looked at this month's theme earlier this week, so it was a bit of a rush to try to get it all together - where did November go?

The theme was Creative Quick Breads: The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

I have heard the term, I've seen it in cookbooks, but quite honestly, I looked it up first to make sure I was on the right track! Webster's defines quick bread as "bread made with a leavening agent (as baking powder or baking soda) that permits immediate baking of the dough or batter mixture" - so, many things fit into this category.

As I often do, I considered what I already had in the house, thus I landed on zucchini, as I haven't used it in baking even though it's a common moisture enhancing ingredient. I have also been thinking about trying black bean brownies (another fairly common one these days), so I landed on chocolate and black beans. I still wanted to make a loaf, as that was what I first considered with "beyond grandma's banana bread". So here is my November creation - don't forget to check out the collection below. I did attempt to see what my Vitamix could handle, but have changed the directions since it wasn't powerful enough for all the dry ingredients I attempted (lesson learned). It is a fairly dense loaf, but moist and flavourful without being too sweet. My husband said that it looks like a giant Clif bar, and I know it isn't the most beautiful loaf I've ever seen.

Choco-Bean Zucchini Loaf

Makes 1 loaf

Ingredients

1 - 540 ml (about 18 oz) can of black beans, rinsed and drained

2 eggs

1/3 cup canola oil

1/2 cup cocoa powder (I like camino)

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla

1 2/3 cup white flour

1/4 cup brown sugar

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp espresso grounds (optional)

1 cup zucchini, grated/shredded

1/2 cup semi-sweet chocolate chips

Directions

1. Grate or shred zucchini, I used my food processor to make quick work of it. Preheat oven to 350F and lightly grease a loaf pan.

2. Combine beans, eggs, oil, and cocoa in blender until smooth.

3. Combine baking soda, baking powder, vanilla, flour, sugar, salt, cinnamon, and espresso in a large bowl.

4. Fold in bean mixture.

5. Add zucchini and chocolate chips.

6. Spread into loaf pan. Bake for 45-50 minutes until a toothpick comes out clean. Cool on a rack for 2-5 minutes before removing from pan. Serve warm or room temperature.

 

Other quick breads I considered were biscuits or scones as I do love breakfast items or those that go well with tea or coffee.

Stay warm,

Steph Langdon, RD

www.nutrishus.com

An InLinkz Link-up

What RDs Do: Casey Napper, RD

CASEY NAPPER

PEDIATRIC DIETITIAN

for something nutrishus 

I have had such a great response to the interview series, and am pleased that many local registered dietitians (RDs) have stepped forward. Today we feature Casey Napper. Like Casey, I too was intrigued by nutrition as a young athlete and wanted to work with sports, kids and adolescents (which I do). Casey has the tough job of tube feeding pediatric patients and seems to have found her dream job early on. She provided a great overview of her position, misconceptions of our profession, and being able to be a contributing team member.

Why did you become a RD? 

I knew I wanted to be in health care in some capacity, but wasn't sold on the hands on patient care of nursing (blood and needles are not my cup of tea, to say the least!) I was intrigued after a presentation by a sport dietitian as a young athlete, and after looking into the profession more, was interested in the variety of areas that a dietitian can work. I also love working with kids and adolescents, so I pursued nutrition hoping to one day specialize in either pediatrics, sports, or eating disorders.

What area of dietetics do you work in? 

I work as a clinical pediatric dietitian with the Saskatoon Health Region. Specifically, I cover the Pediatric ICU, and part of our Neonatal ICU.

How would you explain what you do?

In the PICU, children are admitted in critical condition, often needing the support of a ventilator to breathe, and often in a medically induced coma while they recover from their particular critical illness. Most are unable to eat orally during this time, and yet they are in need of optimal nutrition to support their recovery and meet the increased metabolic demands of their illness. My job is to ensure they receive optimal nutrition by way of tube feeding, and in some cases, total parenteral nutrition (TPN) or intravenous nutrition.

In the NICU, we deal primarily with preterm and low birthweight infants who need medical support to continue their growth and development in the outside world (that would have otherwise occurred in utero). I work in the less acute part of our NICU (another dietitian works full time in the more acute part), so my patient population is typically preterm babies who have been in NICU for a long period of time and are nearing their due date, and their discharge home. I also treat late preterm babies who need a bit of extra support for being born a tad early. Babies do not have the reflexes to suck, swallow and breathe with good coordination until they reach a certain gestation, so these babies need feeding tubes for nutrition until they are ready to start feeding my mouth, and to supplement their oral feeds while they are learning. As they get older and bigger, they start developing these reflexes and need tube feeds less and less. My job is making sure that these babies are getting the nutrients and calories necessary to grow and develop as if they were still in utero, so that they can go on to be happy, healthy children.

What are your ‘typical’ daily/weekly tasks? 

Each morning I attend rounds with the health care team. This includes the pediatric intensivist (PICU) or neonatalogist (NICU), medical residents, neonatal nurse practitioners, charge nurses, bedside nurses, and other important allied health professionals such as Respiratory Therapists, Social Workers, and Speech Language Pathologists. When daily reports are given and plans are made for the day, I contribute my recommendations for nutrition. I also do my part in educating medical residents and nurses on nutrition-related topics, as well as contribute to the larger clinical dietitian group at our hospital and within our health region.

What has been your career path? 

I realized after my internship, that my ultimate career goal was clinical pediatric nutrition. With a bit of good timing on my side, a temporary job opening in pediatrics happened to come about not long after my graduation, so I started my career on our inpatient pediatric ward. It was a wonderful place to learn and to really feel like a member of a team. Since then, I have also worked in pediatric outpatients, counselling babies discharged from NICU, general pediatric patients such as childhood allergies, failure to thrive, and new celiac diagnoses, and chronically tube fed children with gastrostomy feeding tubes. I also had the chance to briefly work on an adult Neurology ward, prior to my current position splitting my time between PICU and NICU.

What advanced education or special training do you have?

I was lucky enough to receive one-on-one training by an experienced pediatric dietitian for my first few months on the inpatient pediatric ward. Since then I have learned from other experienced colleagues, and from my own reading and studying on various pediatric topics. I have completed SOS (Sequential Oral Sensory) training, which is a program aimed at helping children overcome oral aversions and feeding difficulties. I hope to one day complete my Certified Nutrition Support Clinician (CNSC) designation through ASPEN (American Society of Parenteral and Enteral Nutrition).

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

Tough question! I can't seem to come up with a forward thinking, broad answer - I operate on a day-by-day basis in my job, I think I've become too comfortable with that process! But if I were to say something very specific to my area, I would say that using indirect calorimetry for measuring energy requirements in critically ill patients would be a goal.

What would you like people to know about RDs? 

One thing that often irks me in working in the clinical setting is being called 'dietary'. It seems it can't be shaken from the hospital lingo. It may be a simple request, but a dietitian is an educated individual with a 4 year degree, accredited internship, and specialized knowledge and experience under their belt. 'Dietary' is who fills the food trays in the kitchen, and delivers meals to the ward. There is a big difference!!! If you work with a dietitian, consider this before you refer to him or her as 'dietary'!

What do people think that you do for a living? 

When I tell people I'm a pediatric dietitian they often think that I counsel overweight or obese children on reaching a healthy weight. I find the public seems to equate 'dietitian' with 'weight loss.' This is most definitely not the case for my particular position, although there are certainly dietitians out there who are doing this important work. I think people are surprised at how much of my job entails non-oral feeding (tube feeds and TPN). These methods of providing nutrition are not something that an average person even knows exist. And it involves way more math than one would expect :)

What are you passionate about in dietetics?

Of course my number one priority is always the patient and helping them through their illness. It's so rewarding seeing a patient recover to a happy, healthy child after seeing them at their sickest. However if I were to answer in a different way, my favourite part about my job is the teamwork. I love being a valued member of a team, whether it is the medical team or the team of pediatric dietitians that I work with, or the team of allied health professionals we work so closely with. Collaborating and sharing ideas with my colleagues and patients' families, coming to a mutually agreed upon plan is one of the biggest reasons I am excited to come to work every day.

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

Our degree and designation is not only measured in length of time spent (4 years), but also in the educational variety it encompasses. Not only do we learn in depth about all the various areas of nutrition (and related chemical, biochemical, and health sciences), but also are trained in how to interpret research, how to practice in an evidence- and science-based way, how to be a professional, how to practice ethically. We hold ourselves to very high standards, and are also held to high standards by our regulatory bodies.

What is your favourite meal? 

Greek Salad, no question!!

Thanks Casey! 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: Noura Sheikhalzoor, RD, MSc (candidate)

NOURA SHEIKHALZOOR
MSc CANDIDATE, RESEARCHER

for something nutrishus 

We are excited to feature another local Registered Dietitian (RD) today! I worked with Noura on our Nutrition Month campaign, but as you will see, she is very busy and involved in our community. She is both a student and a teacher; Noura is a Master of Science Candidate in Nutrition at the University of Saskatchewan.

Why did you become a RD?

I have always been interested in health. I have a unique journey being a graduate from an overseas dietetics program in the United Arab Emirates. When I first started university, I did not know that a nutrition and dietetics major existed. Once I learned about it, it fired a big interest in me to proceed with nutrition and dietetics as my study and career path. I have always loved organic and biochemistry, biology, and physiology. During the university years, I loved all the science, food and nutrition classes and labs. After the completion of my four years B.Sc. program with a dietetic internship, I moved to Canada with my family. 

Becoming a Registered Dietitian in Canada was the second big step in my journey. My family first settled in Mississauga, Ontario, and there, I completed the Internationally Educated Dietitians Pre-registration Program at Ryerson University to be able to practise dietetics in Canada. 

Working with people in different settings, in issues related to their health has always been a motivator for me.

What area of dietetics do you work in? 

Currently, I am working in research and in university teaching as these are the main parts of my M.Sc. degree. My research interests are: nutrition program planning and evaluation, food security, food environments and food systems. I am involved in teaching parts of some undergraduate nutrition courses at the university, graduate teaching and professional skills. I do some presentations and workshops on my own in academic and community settings on food systems, food and culture, general healthy eating, and on cooking skills. I also volunteer at a few health organizations such as the Canadian Diabetes Association and the Canadian Cancer Society, and food organizations such as the Saskatoon Food Bank and Learning Centre and Saskatoon Food Council.

How would you explain what you do?

In three word: interesting, new, and adventurous. My research lab is the community, which always brings new ideas and allows me to build new relationships. My research project is a program evaluation study, where I am using qualitative research methods to ask about the nutrition knowledge, skills, and behaviours of children after participating in an after school cooking program.

I love teaching and worked as a teacher for years before my M.Sc. program. At the University of Saskatchewan, I am working as a teaching assistant in several courses teaching some labs and facilitating discussion groups, where I enjoy the interaction with students and future RDs (as I love to call them).

What are your ‘typical’ daily/weekly tasks?

As a researcher and a dietitian, I keep up-to-date with the nutrition information and news, so I typically start my day with a fast read of the nutrition and food news and research articles. I usually have several meetings during my day for event organization or with my research supervisor or students. I also work on tasks related to my research and teaching such as interviewing, reading, writing, preparing a presentation or a research poster. I attend many workshops and learning opportunities live and online on nutrition, health, teaching, and professional development. To do that efficiently, I do lots of planning and communication during my day, so I keep organized and work effectively with people.

What has been your career path?

My career path is unique, but not long. I completed an internship in the United Arab Emirates at one of the largest hospitals: Sheikh Khalifa Medical City – managed by Cleveland Clinic in the three main dietetic practice areas: food services management, clinical, and community nutrition. I completed my dietetics practicum in Ontario in a long term care home’s food service and public health unit, and in a complex continuing care rehab hospital. From these experiences, I found that I am very interested in health promotion and disease prevention through community and public health programs and policies. I started my M.Sc. studies in community nutrition to learn more about nutrition programs and policies to improve community and public health. During that time, I worked with programs such as Kids Kitchen teaching grades 4 and 5 how to cook, and helped with Dietitians of Canada’s nutrition month campaign in Saskatchewan.

What advanced education or special training do you have?

I always seek learning and training opportunities. I have taken courses, attended conferences, and completed workshops and webinars on different topics related to nutrition, health, professional development, and teaching. I took some nutrition courses offered by Dietitians of Canada. I also completed cooking classes from programs: Start from Scratch, Demos for Dietitians, and Collective Kitchens Leadership. I am also working to complete my Master Gardener Certificate from the University of Saskatchewan. In my learning journey, I connect the dots between my different learnings. For example, I am learning about cooking and gardening to have better connection of the food system’s elements and better understanding of how they relate to people’s lives.

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

Speaking from my interest in food systems and experience, in five years I would like to see more dietitians involvement in food systems issues providing evidence-based knowledge and information in the communities to improve their food security status and health. I also see dietitians filling a variety of roles in improving the health of the community and the food system, where food is celebrated from farm to fork. I would like to see more dietitians improving current policies in food and nutrition and making new policies that make a difference in improving population health.

What misinformation about RDs would you like to clear up?

There is misinformation about RDs in the community. Many people think that we work only in weight loss or that we are the food police. We do much more than weight loss meal plans. Our roles are diverse and we connect the issues related to food and nutrition on different levels: individuals, groups, communities, and nations. Dietitians are not the food police. We love food and that is why we work closely with it and keep talking about it. Many people think that dietitians don’t eat enough or don’t enjoy eating. In reality, dietitians eat all kinds of food and enjoy it as mindfully as possible. There are many foodie dietitians too (unfortunately I am not one of them, but I am always happy to see and know them)!

What are challenges you encounter as a RD?

Any profession has its own challenges. Food is a sensitive topic and something that is very closely related to everyone’s culture and beliefs, so challenging pseudoscience and people’s beliefs in nutrition myths is really hard.

What are you passionate about in dietetics?

I am passionate about all aspects of dietetics. I am passionate about food and health and human interactions with them and the everyday trends that we see. Specifically, I am very passionate about improving the food systems and community health and interested in upstream thinking. I am interested in health promotion and disease prevention through healthy eating and positive lifestyle changes.

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

No one can call themselves a dietitian or registered dietitian in Canada unless they have the proper qualifications. This means that our profession is regulated to protect the public, because RDs are evidence-based and they have a comprehensive understanding of science, food, and human behaviour. Also, RDs are much cooler!

What is your favourite meal? 

My favourite meal is breakfast! I feel really creative with it and look forward to it every morning. I like to include a protein, carbohydrate and fibre, and a healthy fat source. I use whole grains, dairy, and seeds when I eat hot or cold cereal in the morning or when I make a sandwich or an egg dish. Speaking of breakfast, I will show you a breakfast that is inspired from my cultural background. Here a Syrian breakfast, where people have a variety of small dishes that include: egg (hard boiled or scrambled), Syrian cheese, jam or honey, herbs blend (zaatar) with olive oil, fava beans or chickpeas, pickled eggplant with nuts, vegetables, and more. Syrians like to drink tea with that and they use pita bread to eat some of these foods.

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

I would like to give the readers the following tips:
· Eat food mindfully and enjoy the process of selecting, preparing, cooking, and eating.
· If you can have a food garden or grow some food or herbs indoor, do that.
· Learn about your food by reading and talking to people (or a RD) about it. Read food labels. Try new recipes.
· Learn about other people’s cultures and food. It could inspire you in so many ways.
· Keep working towards your career passion and keep improving your professional skills.

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

I always say that: everyone eats, so everyone is interested in nutrition and touched by food everyday multiple times a day, and that is why our job is very important. Always remember that RDs are always on your side!

More about Noura:

Twitter: @Nouraszoor
LinkedIn: Noura Sheikhalzoor
Instagram: @noura.szoor

Thanks Noura! Find out more about What RDsDo.

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