What RDs Do: Caroline Roessler MS, RDN, LD

CAROLINE ROESSLER 

IN-STORE NUTRITIONIST 

MARTIN'S FOOD MARKET

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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: Katie Proctor, MBA, RDN

KATIE PROCTOR

HEALTHY LIFESTYLE & BUSINESS COACH

 ELEVATE WITH KATIE

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I 'know' Katie from a few facebook groups and you'll see below that makes sense! It's always great to learn about the journeys and unique backgrounds that lead dietitians to do what they do. Our jobs evolve and it's exciting to see all the different skills we have. Katie has done and is doing many things. I've been learning about running a business, marketing, etc. along the way the last 6 years, so I can appreciate where she's coming from, plus I know we'd enjoy sitting down to a meal together!

Why did you become an RD? 

I was one of those people who had 7 majors while I was an undergrad because truthfully I didn’t know what I wanted to do nor did I understand all of the opportunities out there. I don’t really have a glamorous “why” except for that I had been interested in food since high school and decided nutrition would be a great alternate career path when I decided med school wasn’t for me.

What area of dietetics do you work in? 

I have my own health coaching business and with my marketing and brand management background I also am a business coach for health, food and fitness entrepreneurs.

How would you explain what you do? 

On the nutrition side, I run monthly health and fitness-related online accountability groups to help busy women put themselves back on their to-do list.

On the business side, I work 1:1 with entrepreneurs who are looking to take their businesses to the next level. Each session is dictated by the individual’s needs, but some topics I address are finding a niche, content strategy/visibility, productivity/systems, creating an offer (what it is, how to price, how to deliver to target audience) and marketing strategy.

What are your ‘typical’ daily/weekly tasks? 

For my health coaching clients, I post daily motivation in our app and encourage them to “check in” daily with their workouts and healthy meals. I also spend a lot of time on social media whether it’s managing my own Facebook groups, connecting with current and potential clients and engaging in other relevant Facebook groups. I write blog posts for my own site and guest posts on others and prepare for my 1:1 business coaching client sessions by hosting free discovery calls, reviewing client welcome packets, hosting our sessions and following up with action steps. I should also add that I have a part-time freelance role helping two well-known food bloggers launch a new membership site. I love what I do because no day is ever the same!

What has been your career path? 

From day one as an RD, I’ve been obsessed with business and marketing. I spent a lot of time as a student getting to know entrepreneurial RD’s I admired and believe those connections paid off heavily when I entered the profession. I was one of the co-founders of All Access Internships, a dietetic internship resource and coaching platform for students looking to stand out during the application process, when I was a junior in college and still actively coach students today.

After I graduated from my DI at Vanderbilt, I became an Account Executive at a well-known PR agency working on consumer and B2B (business-to-business) integrated marketing campaigns for food clients across the country. From there, I moved into digital marketing for the organic and natural division of General Mills where I managed all of the consumer touchpoints including social media, email, website and even copywriting for packaging. Most recently, I was the brand manager for a smaller organic food company and really got to hone my product development and traditional marketing skills that were more operations, sales and price promotion focused. I am so grateful for all of my experiences that lead me to where I am today. I worked my coaching business “on the side” for about a year when I decided I was finally ready to leave my full-time job and pursue my entrepreneurial endeavors full-time!

What advanced education or special training do you have? 

I have an MBA and have also taken many online business training courses from Marie Forleo, Amy Porterfield and other high profile online entrepreneurs outside of our industry to learn the ins and outs of list building, sales funnels, offer creation and more.

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

I would love for business curriculum to be more commonplace in our undergraduate and graduate training and not just the information that serves more traditional roles such as foodservice or dietary management.

What do people think that you do for a living? 

I’m pretty sure my husband thinks I am a professional Facebooker ;).

What are you passionate about in dietetics? 

I am passionate about helping other RD’s promote their services to more people online and not be afraid of selling. 

What is your favourite meal? 

Curry of any kind.

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

Make connections with people both inside and outside our industry whose career paths you admire. I had so many mentors help me along the way and I am always willing to give back to others because of this. Sure, some people may so no or not respond but you never know unless you ask.

More about Katie:

Website: www.elevatewithkatie.com
Email: elevatewithkatie@gmail.com
Instagram: @elevatewithkatie

*If you are an entrepreneurial RD, join my private Elevate Your Business Facebook group where we talk about all things biz and branding.

Thanks Katie! 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!

What RDs Do: Grace Wong, RD

GRACE WONG
MENTAL HEALTH & PEDIATRICS

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I love that Grace connects food to each person's story. During October I helped with our Agriculture Month in Saskatchewan and the theme was 'Our Food Has A Story' and it truly does. Food plays a large role in our lives and I would enjoy sitting down to a bowl of soup with Grace, especially this time of year in Canada. She mentions the variety of skills dietitians and entrepreneurial dietitians require to succeed and support their patients/clients, we wear many hats and do lots of extra courses and trainings. 

Why did you become a RD?

I really did not know what to expect when I put in my application for dietetics. Fortunately, it felt right as I went through my training. I love stories, and I have always been curious about people's stories. Discovering the meaning of food to a person or a group (a family, a demographic group or patients who share the same health experience) is like reading a story. Every chapter and every detail matter. Being a dietitian allows me to connect with people through their day to day ritual - eating! And every client brings a new story!

What area of dietetics do you work in?

I primarily work in mental health and pediatric nutrition. Common diagnoses I work with include eating disorders, pediatric feeding disorders, mental health issues (addictions, mood and anxiety disorders), ADHD (Attention deficit hyperactivity disorder), autism spectrum and so on.

How would you explain what you do?

I work with many clients who do not fall into well-defined diagnostic categories. Many individuals and families start out saying "it doesn't make sense". Then we embark on a journey of making sense of their food/nutrition struggles, whatever they may be. Their situations may not have obvious nutrition implications; and often there aren't any standard practice guidelines, so I do a lot of detective work!

What are your ‘typical’ daily/weekly tasks?

I work in a hospital outpatient clinic as well as in private practice. My work days are mostly taken up by client appointments. Besides that, I am still learning the ropes of managing a private practice. Other typical tasks include talking to inquiring clients, booking appointments, accounting, managing resources etc.

What has been your career path?

My very first job was in public health/community development. I worked with various social service and mental health agencies on food security projects. That was how I started working in mental health nutrition. And life happens, I have since worked in 7 different positions in 3 provinces. While these jobs were all different, there were some peculiar connections. My clinical work eventually branched out to a diverse mix of mental health and pediatric nutrition.

My current aspiration is to be more creative in my work. Operating a small business is really out of my comfort zone, but it certainly has allowed a lot of freedom and creativity.

What advanced education or special training do you have?

I completed a master's degree in Health Promotion Studies at the University of Alberta. My graduate work focused on the determinants of health in vulnerable populations including families living in poverty, single parents, Aboriginal groups and people living with mental illnesses etc.

Additional training I had: nutrition therapy for disordered eating, various model-specific trainings in eating disorders, group therapy facilitation, motivational interviewing, allergy & food intolerances, feeding therapy, parent-child relationship and feeding relationship.

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

This is a big question, maybe I would just touch on what's most relevant in my clinical practice. Dietitians are only working in a small subset of health care settings. It would be great to see dietitians working in more primary care clinics and specialized services. Over and over again, I hear other health professionals say "We need a dietitian on our team!"

What misinformation about RDs would you like to clear up?

Dear clients, we may assess your nutrition health for your well-being, but we do not judge you as a person based on what you eat. I sincerely mean it!

What are challenges you encounter as a RD?

Letting go of what I think is best for my clients and being patient with the journey they choose. Walking along with people is what I love about what I do, but it can be very difficult some days.

What are you passionate about in dietetics?

Make time to eat! Eat and hang out with your loved ones, even better! I am a huge believer that how you eat matters just as much as what you eat. It is my passion to advocate that eating is a self-care experience, not a chore!

What is your favourite meal?

A hearty bowl of soup is my all time favourite! Soups convey comfort and warmth, and you can pack a lot of nutrition in one pot!

More about Grace:

Email: gracewongrd@gmail.com

Thanks Grace! 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: Lindsey House RD, LD

LINDSEY HOUSE

INSIDE OUT BEAUTY, ACCOUNTABILITY COACH

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Lindsey and I seem to have a lot of similar interests and passions. Having worked in surgical weight loss and getting a personal training certificate along the way, she has now carved out a niche in her strength area, and in an area where her caring and motivating personality are a great fit. 

Why did you become a RD? 

I was heavily active in sports growing up and had a built in love of health and fitness. When I went to Miami University for college orientation, I learned about dietetics and thought that this could not be more perfect (good thing I did not fully grasp the concept of all the chemistry classes and tears ahead of me! Ha.)

What area of dietetics do you work in? 

I spent the last 10 years of my career in surgical weight loss. I fell in love with outpatient counseling and the idea of getting to follow my patients through their journey to health. Due to family needs and the need for flexibility, I left the hospital to start working from home. I now provide skype accountability sessions and lead fitness challenges at an amazing company called “Inside Out Beauty”. I work 100% virtually and continue to love the world of counseling.

How would you explain what you do? 

My accountability sessions are lead like health coaching sessions. My clients come to me with their own needs (most in the category of “I know what to do, I just need to do it”). We do anything from meal planning, fitness calendars, behavior goals…clients walk away with a game plan for the next week or two and then we come back together to review previous goals and adjust accordingly.

My fitness challenges are virtual as well. Clients choose a 7 day jump start accountability group or a 30 day group that will cover fitness, nutrition and behavior goal setting as well. Clients are placed in a virtual group where they get constant support and accountability. They set their own goals and are lead through their days with instructional and motivational videos.

What are your ‘typical’ daily/weekly tasks? 

My schedule is currently light because I am in the process of building my brand and filling my coaching schedule. My daily commitment is to my “like” page on facebook and this is considered my business page.

What has been your career path? 

I started as an acute care RD in a hospital and I covered all floors, so I was able to get a taste of everything (bone marrow unit, ICU, cardiac, ortho). I was working PRN ('pro re nata' - as needed) and decided to interview at an athletic club as a consulting RD. The hours were sporadic throughout the day and they encouraged me to get my personal training license to fill the in-between hours.

I ended up loving personal training and it was a fantastic mix of counseling and being out on the floor. I then happened upon an opportunity to cover a maternity leave in a surgical weight loss center and I almost didn’t take it due to time restraints, but I knew that I loved counseling and this could be an amazing outpatient opportunity. I fell in love with this position and worked the next 10 years in our surgical weight loss center.

When Kindergarten was starting for my oldest I was struggling with logistics of my commute to and from work with kid coverage before and after school (I thought daycare was so much easier to work around!). I decided to take, what I’m calling, a sabbatical and build a virtual clientele to work from home. I worked with a branding coach, have built my niche and brand as an Accountability Coach (functioning more as a health coach vs. doing specific dietary counseling). I officially am loving utilizing skype and other virtual options to provide my clients with easy scheduling, removing barriers for cancellations and time restraints.

What advanced education or special training do you have? 

I would consider my personal training certificate as special training as well as 10 year knowledge base in surgical weight loss.

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

Oh boy, you just opened up my soap box!! In 5 years from now, I hope we are that much further away from “diet mentality”. I hope we have fully jumped into rewriting the rules of what success looks like… individuals are giving themselves credit for all of their amazing efforts that may have nothing to do with the scale.

I hope this generation can start to deemphasize the scale, reaching a specific weight and put emphasize on feeling good and working toward being the best “me” we can be. I don’t truly believe that we can fully change this generation, however the next generation is watching. If our young children are not jumping on & off scales, valuing their self-worth by what they weigh, not trying every new diet fad, look at food and fitness as a way to feel their best, fuel up for sports, etc.…then we are on the right track!

My favorite tags are: #progressoverperfection #rewritetherulestosuccess #smallchanges

What misinformation about RDs would you like to clear up? 

I could be goofy and say a common misconception is that we all are amazing cooks! Ha. However, my serious response is that we are rigid and expect perfection. I cannot tell you how many clients of mine are floored that I’m not immediately taking away their diet cokes, alcohol or bread :). I let people set their own goals and choose their own battles… sometimes we are ready to increase movement and drink more water… but asked to omit soda could send you to the dark side.

What would you like people to know about RDs? 

Dietitian’s want you to succeed!!! Most go into the profession because of the love of people, health and fitness. We are not the fad diet, the fast track to immediate weight loss… however, we are the loving arms that will help you build life long habits that will let you live with energy, sleep better and minimize disease. Dietitians assess their clients from all angles, are thorough and take the time necessary to provide their client/patient with the best care possible.

What are challenges you encounter as a RD? 

Because I have existed in the weight management arena for most of my career, my biggest challenge is fighting the power of the scale! I can get clients to a positive place where they are finally giving themselves credit for the small changes (i.e. hit a step goal, slept 8 hours a night, decreased soda by 2 per day) and if the scale does not provide the expected number, I have to start back at square one. (I honestly struggle that MD’s put so much emphasis on the scale… their patient’s hang on their every word).

What do people think that you do for a living? 

Since I exist on social media and provide coaching… I do not get a lot of confusion. The confusion I stand up against is the person that looks at me and says, “people pay you to keep them accountable? Don’t people know how to workout more? How to eat healthier?”.

There is a population that understands the importance of accountability, they succeed with it, struggle without it. I’m fine with people not truly understanding why someone would hire me, because I get to see first hand the success of individuals who invite me on their journey!!

What are you passionate about in dietetics?

I’m a broken record, but I’m extremely passionate about helping people settle into the mentality of “progress over perfection” when it comes to nutrition and fitness. We can aim for perfection in other facets of life, but it does not work in the health and fitness world.

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

I strongly believe that we are all in it because we care and when helping is coming from a good place, it’s hard to criticize or say that we all cannot make a difference. The only difference I would like to point out is an RD’s background. There is a reason for the schooling, the internship and it is because there is monumental learning and understanding being built!!! The ability to assess a question, a client’s history with great attention to detail and thoroughness. I’m sure there is an answer written better than my wording in a pamphlet somewhere :)

What is your favourite meal? 

I LOVE a full fondue meal, I think it’s not only the taste, but I like when eating takes a long time and it’s more about the social component vs the act of eating.

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

I would encourage everyone to find someone that inspires you! I have a client who calls her accountability team her “dream team”. She has built a relationship with a personal trainer, dietitian, physical therapist and at any given point in her life she pulls in a member or all members from her team!!

Do I think we all need a therapist, trainer, dietitian, chef, etc.? Do I think we all have the money for this extensive team? NO!! It can be as simple as following someone on social media that inspires you, listening to podcasts, grabbing a trainer during crazy seasons of life!! It’s truly about understanding your own needs and what has worked for you in successful moments of life!!

More about Lindsey:

Facebook: Lindsey House, Accountability Coach
Website: Inside Out Beauty
Facebook: Inside Out Beauty
Email: houselifestyles@gmail.com

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Thanks Lindsey! 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: Mary Angela Miller MS, RD, LD, FADA

MARY ANGELA MILLER

KEEPSAFE FOOD

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Mary Angela is a food service professional, but the uniqueness to her career is that she focuses on the important area of food safety. Dietetics isn't just about what or when you eat, but also doing it safely. She is another food loving RD that I'd love to sit down to eat with. Having done a variety of things in her career she is now focused on being an entrepreneur and navigating the online world to help people sort through all the misinformation out there.

Why did you become a RD?

I’d enrolled in college as an “undecided” major. I had two “loves” and two “gaps” which led to signing up for a nutrition fundamentals class. My Loves are Science and Food.

Gaps:

• I experienced all those unpleasant symptoms (Feeling queasy? Then you know what I’m talking about.) and was worried I had food poisoning… realized I didn’t know how to tell if I did and, if I did, how I’d acquired it.
• Although several of my six sisters inherited my mom, Angelina’s culinary gene, I did not.

I changed my major that quarter and never looked back. Being a dietitian combines the study of food and science. It allows me to hang with chefs and satisfy my appetite sampling their masterpieces and assures my conscience that the food has been prepared safely.

What area of dietetics do you work in?

I’m focusing on personal food safety and my entrepreneurial side.

How would you explain what you do?

I offer guidance and information and products to consumers to help them practice personal food safety. KeepSafe Food’s goal is to provide the most helpful information in the most convenient way possible. Where food safety is concerned my motto is: Protect your Plate. I‘ll put the most critical info that you need to know right in front of you. A good example of this is chopping mats, which are like slim cutting. Both the information and tool are important in preventing the cross contamination of bacteria or other harmful organisms on one food or object to another and eventually in to your mouth. I offer chopping mats with a cooking temperature guide and other food safety tips right on them.

What are your ‘typical’ daily/weekly tasks?

I’m developing skills on how to become viral in a virtual world. I’m still learning, learning, learning,
how to work outside of an institutional setting. Online classes, blogging practice, etc.

What has been your career path?

I’ve done many varied things from running the most successful weight loss program in the city to being the first critical care dietitian in one renowned hospital to overseeing foodservice in another.

What advanced education or special training do you have?

I have Bachelors and Masters in Nutrition, Certifications in Healthcare Administration and ServSafe Food safety. I’ve been a food safety instructor. In the past 25 years I’ve passed countless food safety inspections and can extract what is done professionally to take care of patients and customers so that they can apply it to home and family.

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

The retail restaurant industry would benefit from an influx of dietitian expertise. It’s amazing to me how basic the questions are that my restaurant colleagues raise. I answer, then tell them that if they hire a dietitian, it will be one of the best investments they ever make.

What misinformation about RDs would you like to clear up?

When I dine with you I am enjoying your company and the food before us.

I am NOT judging your food choices… and please don’t judge mine.

Food is one of life’s pleasures and eating well is one of the most important things we can do for our bodies… and there are many different ways to achieve this that could, on occasion, include a french fry or two.

What would you like people to know about RDs?

We are among the health professionals who most practice what we preach. Go to any gathering of dietitians and do a cursory visual assessment. We’re vibrant, in shape (at all ages), we’re up early for a walk or a run, we step outside to take a bite of fresh nectarine, not to take a smoke break. I’m proud to be an RD.

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

We are scientifically trained and our practice is evidenced based.

We know what a double blind randomized controlled study is and understand why legitimate research can yield conflicting results. If you seek our assistance we can resolve your confusion and explain how nutrition science makes sense for you.

What is your favourite meal?

Stuffed manicotti made with homemade pasta and red sauce and red wine, say a Willamette Valley Pinot Noir. For dessert? Anything that contains berries, ice cream or chocolate, preferably a combination of all three.

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

Prioritize your nutrition goals. I have friends (who should know better) who angst about consuming minute particles of refined sugar yet don’t wash their organic cantaloupe before eating it.

More About Mary:

Website: KeepSafe Food

Facebook: KeepSafe Food
Blog: KeepSafe Food Blog

LinkedIn: Mary Angela Miller

Pinterest: Mary Angela Miller

Twitter: @mamiller56

Thanks Mary! 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: Lori Gardiner, MS, RD, LDN

LORI GARDINER

PRIVATE PRACTICE IN WEIGHT MANAGEMENT, AUTHOR

for something nutrishus

Dietitians bring their unique personality to the work that they do, but I continue to see trends like our focus on small steps, personalized advice, attainable goals and long-term change. Food and nutrition are of course only part of wellness and Lori reminds us of the importance of being active and getting enough rest. Like others, she takes the approach of losing the diet mentality. I totally relate to the unstructured day of being a work-at-home-mom. 

Why did you become a RD?

I became an R.D. because I was interested in nutrition and learned about the field once I was in college. I started out in occupational therapy and switched majors to nutrition.

What area of dietetics do you work in?

I have worked in many different areas. My experience includes: clinical nutrition in a hospital setting (acute and long-term), research dietitian, instructor of anatomy and physiology, and nutrition at a community college, director of the nutrition dept. for a long-term hospital, director of a bariatrics program, magazine and newspaper contributor, private practice in weight management, and author.

How would you explain what you do? 

I presently do nutrition workshops, corporate wellness and "book talks". I also blog on my social media accounts. I do some weight management counseling by referral only. 

What are your ‘typical’ daily/weekly tasks?

My weekly tasks include blogging for my website and facebook/twitter pages. It also may include writing an article for a local magazine that I contribute to once monthly. I also answer emails from previous clients regarding weight loss and weight maintenance issues. If I have any individual counseling sessions, I will do those. That is the part that I have really cut back on and I do not see anyone unless it is a follow up from a previous client or a new referral from someone that I know. 

I also do intermittent book talks for different events. I have one coming up for the oncology social workers on the pediatric floor at one of our local hospitals. I am also currently working on adding phone consultations to my website. So presently I am writing the promotional part of that. 

I am also in the process of becoming a provider for the Early Steps program. This involves completing the training modules for that, so I am completing the material and taking the exams. I work from home so my day is unorganized and I fit the work in when I can. Usually I squeeze it in between workouts and things I am doing to run the household. We still have two kids at home, one in college.

What has been your career path? 

I started as a clinical dietitian then became the director at that facility. While I was the director I worked in research, taught college and wrote magazine articles. After I had success with the bariatric program that I developed I started my own weight management practice.

What advanced education or special training do you have?

I have a Master of Science in Nutrition and completed my internship at Texas Woman's University in Houston.

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

In an ideal world, dietitians would continue to be looked at as the experts in nutrition and be reimbursed accordingly. I would like for there not to be so much information on the internet that is NOT backed up by proper research.

What are challenges you encounter as a RD?

The challenges that I face is that nutrition is a topic that is not treated as a true profession. I often feel that I am giving out free advice that people are not willing to pay for. I also feel that it is very hard to stick to a time limit when you are counseling someone at their home. Part of it is my fault because I get very involved and do not know where to cut it off. Sometimes passionate and empathetic to a fault.

What are you passionate about in dietetics? 

I am passionate about making changes in people's lives that are completely doable and specific to them. I truly believe everyone can lead a healthy lifestyle with the right tools. Any progress is good progress. I believe in baby steps that are real. 

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

RDs are unique in that we are true experts in our field. We have the knowledge and the ability to teach people a way to live that is backed up by research and can work in their individual lives. 

What is your favourite meal? 

My favorite drink is coffee. Iced or hot. Yes, decaf is fine. I really just like the flavor. My favorite meal is sushi or grilled fish with a large side of fresh grilled veggies. My favorite foods are nut butter (any kind), eggs, Greek yogurt, dark chocolate and seafood. 

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

Find a healthy balance of the foods you eat, physical activity and adequate sleep. There is only one you, so do what works for you and what will work long-term. Consistency breeds results. Perfection breeds failure. When you make a mistake; own it, learn from it and move on. Change comes from discomfort.

More about Lori:

Website: Lori Gardiner
Facebook: Lori Gardiner
Twitter: @LoriGGardiner
Book: My Little Black Book For A Healthy NON-diet Lifestyle

Thanks Lori! Find out more about What RDsDo.

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