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!

Mac & More {Recipe ReDux}

My recipe testing for this week didn't go as planned. I fell ill on the weekend and thus fell behind on my week. I was inspired to try nutritional yeast, but since it's a new ingredient to me, I wasn't even sure where to start. I went to the closest health food store and had to ask, but they did have it. Since I was running short on time, I purchased it. When I got home, I realized that the brand I bought doesn't say much about its nutritional value beyond the standard nutrition facts panel, so I was a little disappointed. Some nutritional yeasts are fortified with vitamin B12, and it can be a good source of B vitamins, but all I can really tell about mine is that it's an excellent source of iron and relatively high in protein and fibre. I feel that a little marketing could go a long way on something like this. I prefer food over pills and powders and there are many ways to up the nutritional value of your recipes with items like nutritional yeast, but many people don't know what it is. It has many uses so I am excited to continue to play with it in my kitchen.

You may be wondering, but I was looking for a new ingredient, because this month's theme was A New Ingredient for the New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Show us how you’re cooking with something new (to you!) in 2016.

There are quite a few ingredients I have yet to play with and I look forward to seeing the other posts (see links below). I was inspired because we're continuing to introduce foods to our 14 month old, who did love most things and is gradually becoming pickier. I also mentioned squash mac and cheese to my kd loving husband and he was skeptical, so I though the cheesy taste of nutritional yeast would be a good addition to an attempt at squash mac and cheese.  Our daughter already loves cheese, but veggies can be a harder sell, perhaps until she has more teeth and can enjoy them raw too, so I also wanted to add some red pepper for extra flavour and nutritional value. It was a rushed week, so feel free to let me know if you'd tweak the recipe and I know the photos aren't my best (shot mostly at night). My husband approved it, so that was a good start!

Mac & More

Serves 4-6

Ingredients

1/2 red pepper, washed, cut in half

1 medium butternut squash, washed, peeled, and cut into 1-2 inch cubes

1/4 - 1/3 cup onion, I used 1 small white, washed, peeled, and roughly chopped

1 tsp olive oil

salt and pepper

340g small pasta (I used whole wheat macaroni)

2 Tbsp butter

2 Tbsp all purpose flour

1 cup milk (I used 1%)

4 Tbsp nutritional yeast

salt and pepper

Directions

1. Heat oven to 425F. Line a baking sheet with aluminum foil and spread red pepper (I roasted the whole pepper), squash and onion, drizzle with olive oil and a dash of salt and pepper. Roast for about 30 minutes, until the red pepper is slightly charred. Set aside to cool.

2. Cook pasta according to directions. Drain and set aside.

3. Combine butternut squash (you want 1 cup pureed) with red pepper in a blender until smooth.

3. Meanwhile prepare your roux: Heat a saucepan over medium heat. Melt butter, whisk in flour until combined. Slowly add in milk, continually whisking until smooth. Add nutritional yeast, salt, and pepper (to taste). Continue to whisk until thickened. Add the pureed vegetables and stir to combine.

  4. Mix in pasta until coated.

5. Serve immediately. Option to garnish with shredded cheese and/or parsley.

Cheers,

Stay well and get adventurous with new ingredients!

Steph Langdon, RD

www.nutrishus.com

An InLinkz Link-up

What RDs Do: Cara Harbstreet, RD, MS, LD

CARA HARBSTREET

COMMUNITY NUTRITION, WELLNESS DIETITIAN

for something nutrishus

I 'know' Cara from instagram and am so excited to share her responses with you. Her job keeps her busy, but also involves a wide variety of tasks/skills that not only involve nutrition knowledge, but also hands-on food skills. Like many (or all) of the dietitians in the series, I would love to sit down to a meal or attend a potluck with Cara - we love food!

Why did you become a RD? 

Because food is my love language, and food is medicine. There is no field that is more interesting and fulfilling to me.

What area of dietetics do you work in? 

I work in Community Nutrition as a Wellness Dietitian.

How would you explain what you do? 

My primary role is to create and lead programs for health and nutrition education for both the employees (caregivers) in my organization and the surrounding community. Our wellness team is dedicated to preventing and managing chronic disease and metabolic syndrome so we design classes to address diabetes, cardiovascular health, obesity, and general healthy lifestyle. Our approach is called “Life Care” instead of “Health Care” because we also offer holistic approaches to whole-body well-being, including classes and services that touch all seven dimensions of wellness.

What are your ‘typical’ daily/weekly tasks? 

Each week, I teach anywhere from three to eight classes. They could be anything from 30- to 60-minute lectures, hands-on culinary classes, series classes for caregivers or the community, or even yoga. I also see clients for individual nutrition consults and partner with others on our team to coordinate and plan new wellness services (i.e. lots of meetings!). Being that I am in a community setting, there is also a lot of driving involved! I cover a fairly wide region and we are able to bring any of our classes to other businesses in the area. I also spend a portion of my week developing new marketing materials, writing blogs and newsletters, coming up with recipes, and prepping ingredients for any culinary classes for that week.

What has been your career path? 

I worked a number of jobs throughout college, some food related and some less so. I even worked at a brewery for a short time before returning to school for my Master’s program! During my last semester an opportunity opened, and although I knew things would be hectic, I pounced on the chance to land my dream job. It was a perfect fit and I’ve been there ever since!

What advanced education or special training do you have? 

I completed a Master’s degree (MS) in Clinical Nutrition at the University of Kansas Medical Center. This program included coursework in advanced MNT (Medical Nutrition Therapy), physiology, biochemistry, and integrative/functional nutrition. I also attended several trainings for culinary nutrition to better empower clients to start cooking to take control of their health.

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

I would love to see:

• Better awareness of the dietetics profession and a clearer understanding of our unique roles
• More dietitian presence in social media, the blogosphere, and media in general
• An increased need for more dietitians and higher demand for services
• A better way to include dietitian services under insurance and become more accessible to everyone with coverage

What misinformation about RDs would you like to clear up? 

That any nutrition course or certification lends the same credentials and expertise. I’ve been asked, “Did you have to go to school for that?” and “Well, didn’t you already learn everything in health class?”…nutrition is a complex field; it took years of education to get to this level!

What would you like people to know about RDs? 

Most of us love food as much, if not more, than the average person. My dietitian friends and I are always the first ones in line at a potluck event!

What are challenges you encounter as a RD? 

It has been somewhat challenging to avoid bringing my personal views and bias into conversations with clients. As a professional, I have an ethical obligation to present factual information regardless of my personal opinions or beliefs.

What do people think that you do for a living?

People think I’m the Food Police, constantly monitoring and judging what others eat. Suffice it to say, that’s far from the truth!

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

In my experience, RDs are lifelong learners. Part of that is required (CEUs - continuing education units), yes, but the ones I’ve encountered simply LOVE to learn new things and then pass that knowledge on to others. I also think RDs do a great job of staying within their scope of practice by recognizing when their expertise has reached the limit and it’s time to bring in another team member (physician, therapist, personal trainer, etc.)

What is your favourite meal?

A steaming hot bowl of pasta with pesto sauce, wilted spinach or greens + crusty French bread, olive oil, and extra garlic!

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

By definition, a “diet” is the pattern of food you normally eat. So technically, everyone who eats is on a diet. Ditch the restrictive mindset, make it a lifestyle, and strive for a balanced relationship with food.

More about Cara:

Twitter: @StreetSmartRD
Instagram: @streetsmart.rd
Facebook: Street Smart Nutrition
Pinterest: Street Smart Nutrition 

Thanks Cara! 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: Suzanne Weldon, RD, LD, CDE

SUZANNE WELDON

ENDOCRINOLOGY & OUTPATIENT 

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It would seem that Suzanne was always meant to work in diabetes. Like others (myself included), she decided to pursue dietetics based on an introduction to nutrition course.

Why did you become a RD?

My passion for nutrition & diabetes education goes way back. I was diagnosed with type 1 diabetes at age three. I had a fantastic diabetes care team and was first introduced to an RD there. My family & I learned early on that proper nutrition was vital for my health. I originally started off as a genetics major in college, with the anticipation of doing diabetes research. I quickly decided I’d rather work with people over … well… rats. I took my first nutrition 101 course & fell in love with the field with the understanding I could also do diabetes education.

What area of dietetics do you work in?

Endocrinology & general outpatient nutrition.

How would you explain what you do?

I teach the importance of nutrition & meal planning based on a client’s individual needs. I additionally teach diabetes self-management training to those with pre-diabetes & diabetes.

What are your ‘typical’ daily/weekly tasks?

I commute three days a week to “the big city” & work in an outpatient endocrinology clinic providing nutrition education for related endocrine disorders & also provide diabetes education. I enjoy the variety of the diabetes education because I also train patients on pumps, continuous glucose monitor, insulin therapy, & blood glucose meters. Additionally, I work once a week in my own “small town” private practice providing the same type of education. I’m also the diabetes resource person for our small town diabetes education support group with meetings held monthly. The rest of my time is spent with my husband & two girls.

What has been your career path?

I went to Texas A&M University for my bachelors of science in nutritional science. I then worked at WIC (Women, Infants, and Children) as a nutritionist/supervisor for a few months & then headed on to my dietetic internship at Texas Health Presbyterian Hospital of Dallas. From there I’ve worked in a few different diabetes centers & endocrinology clinics. Now I’m doing private practice, the endocrinology clinic, & am a PRN certified pump trainer for Omnipod.

What advanced education or special training do you have?

• CDE- Certified Diabetes Educator
• CPT – Certified Pump Trainer 

In an ideal world, what does the industry look like 5 years from now?
More nutrition services covered by insurance especially for preventative medicine purposes.

What would you like people to know about RDs?

We (RDs) are here to help, not harm. Too often do my clients feel as if I’m judging them. And then I tell them I just ate a cookie too. Or I mention that I understand what it’s like to be a human pin cushion having diabetes as well.

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

We have very rigorous training in nutrition & dietetics with a university degree & 1000+hour dietetic internship. Some of us have additional credentials, masters or even PhD’s. We are knowledgeable in weeding out fact from fiction regarding nutrition. We are THE nutrition experts.

More about Suzanne:

Facebook: Weldon Nutrition & Diabetes Centre

Thanks Suzanne! 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: Marjorie Geiser, RD, MBA, BCC

MARJORIE GEISER

BUSINESS COACH - MEG ENTERPRISES

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Marjorie is a dietitian that no longer provides nutrition services. She has gone from a hospital setting, to in-home counselling, to virtual business coaching - which includes coaching other dietitians. She is living the life she dreamed and passionate about helping others to do the same.

Why did you become a RD?

I wanted to work with clients in my own business.

What area of dietetics do you work in?

When I started, I worked at a county teaching hospital, covering all departments. By year 5, I received my nutrition support certification. By year 6, however, I was ready to quit and start my own business.

From 1996 to 2010, I ran MEG Fitness, providing in-home personal fitness training to previously unfit adults, as well as sport nutrition counselling to amateur athletes.

In 2003, I started my coach training, which led me to start coaching other health professionals who wanted to start a business. That led me back to school to get my MBA (Master of Business Administration) in Entrepreneurship, to write my first book, “Just Jump,” and to start MEG Enterprises.

After setting up systems, processes and a clear, consistent plan, today I work 3 days a week, making over 6 figures a year. And this is what I help others set up, too.

How would you explain what you do?

I help dietitians and other health professionals and coaches create the businesses of their dreams.

I do this through my book, “Just Jump: The No-Fear Business Start-up Guide for Health and Fitness Professionals,” I am a CPE (continuing professional education) provider through CDR (Commission on Dietetic Registration), and have multiple home study courses, I offer several products that include group support, a low-cost membership program for start-ups, and work with just a limited number of private clients. I also speak around the country to various dietetic groups.

What are your ‘typical’ daily/weekly tasks?

I have a team of 6 who manage all but the tasks I like, which allow me to work 3 days a week.

I work with clients virtually (mostly over the phone and Skype), I create new programs, products and services, and I plan out the year of what to offer and when. I collaborate with partners on various projects, primarily, as a CPE provider through CDR, courses for RDs.

I also spend time writing and networking. I have a very clear schedule: Mondays are blog days, Tuesday is off, Wednesday I work on projects, and Thursday is the day I write my weekly newsletter. Fridays and the weekends are off.

What has been your career path?

I started working in a hospital as a clinical dietitian. When I found myself butting heads with the docs over them questioning my area of expertise, I started looking around for what was next. By that time, I was exclusively working with trauma and neurosurgery patients, most of whom required nutrition support.

When I originally went back to school to get my nutrition degree, I had a vision of working for myself. I had lost that vision of working at the hospital, but when I realized my job was no longer fun, I did some major soul-searching and came back to my original vision, which now had ‘legs.’

I put my plan in place, and quit my job in June of 1996, starting MEG Fitness.

Today, I am doing exactly what I love doing, helping people create their dreams, and making a difference in the world. My vision has always been to help people live up to their potential.

But, I feel I can’t address this question without including this: None of us are really ‘stuck’ in a job. We TELL ourselves we are, mostly because of fear; fear of the unknown, of what the future will bring if we were to risk.

What advanced education or special training do you have?

• MBA with emphasis in entrepreneurship
• Board Certified Coach (BCC)
• Coach training through Coach Training Institute (CTI)

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

Dietitians in both business and as employees are making more money, understand marketing, and are known as THE experts in helping people achieve their health-related goals.

What misinformation about RDs would you like to clear up?

People think RDs are just people who work in hospitals (“wear a hair net”). They don’t know what RDs do, but they CAN tell you what nutritionists do! When you ask them who they’d rather see, they will say a nutritionist. That needs to change.

What are challenges you encounter as a RD?

I don’t at all, because I have never felt that being an RD was LIMITING me. I feel that my education has allowed me to strive for all I imagine.

I WILL say that people just don’t know what an RD is, so often today, I’ll explain it as a ‘nutritionist,’ lol. They know that one!

What are you passionate about in dietetics?

TOTALLY am! I am a HUGE advocate for getting more RDs out into the market place AND to help them raise their income level! Too many RDs think they can’t make a lot of money. That is NOT true.

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

They really are THE nutrition experts. Other health professionals get a TOUCH of nutrition education. They don’t understand it in their bones like RDs do. And the value of becoming an RD is the internship; that’s what sets them apart from professionals who just call themselves ‘nutritionists.’

Also, after working with literally HUNDREDS of RDs through these last 10 years, I have to say that RDs have an unlimited capacity to rise BEYOND what they think they’re capable of. They are willing learners. They are driven when pushed. They are extremely honest and ethical. They tend to be perfectionists (thus, I teach them “Completion, not perfection” to get things done), and would prefer to research to the end of their days.

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

If you have a dream, go for it! It seems tragic to me to think of ANYONE looking back at their life with regrets for not doing something they dreamed of doing. Life is way, way too short.

More about Marjorie:

Facebook: MEG Enterprises
Twitter: @megfit
LinkedIn: Marjorie Geiser, MBA, RD, BCC

Thanks Marjorie! Find out more about What RDsDo.

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

What does 2016 have in store for us?

I took a look at 2016 food trend predictions out of curiosity. Now I'll have to look back at the end of the year and see what the trends really were. I often think about 'history repeating' itself when we look at trends or consider with amusement when a former garnish (kale) turns superfood (a term I don't like, and that is all about marketing) or an everyday, almost forgotten vegetable (cauliflower) becomes popular. It can become worrisome when a less healthy item (bacon) starts appearing everywhere too.

Trends can be a way to stem curiosity, increase variety, and perhaps get people back into the kitchen to eat real, whole foods, but we must remember that no one food gives us everything that we need. We need a lot of nutrients, and we eat foods (that contain nutrients), thus we need a lot of different foods not only for our health, but also to satisfy our cravings and tastebuds.

I think it's great that more people are interested in health and food, but we also continue to see extremes of obesity and poverty, and now the obsession with healthy eating, known as orthorexia nervosa. We still have a lot to learn!

2016 has been declared the International Year of Pulses which I think is great in so many ways. I hope that definitely means pulses are on people's minds and menus. A few sites I looked at for their predictions were Yahoo Food, HuffPost, The Toronto Star, and Entrepreneur. They didn't just look at ingredients, but also how food is delivered and prepared. What similarities did I find? What can we expect to see in 2016?

• a continued interest in fermented and pickled food
• vegetables taking centre stage (yes!)
• less waste in the kitchen, using 'ugly' food etc.
• acai or smoothie bowls instead of juices
• healthier fast food
• poke (a Hawaiian raw fish dish)
• seaweed
• spice and spicy condiments
• concern with where our food comes from
• discussion around tipping and minimum wage (servers vs cooks, etc.)
• fried chicken
• food that's burned (on purpose)
• a continued interest in ethnic flavours and gourmet versions of international comfort foods
• freekeh and ancient grain/artisan breads

I love food, but it's only one part of our life. I hope you can define yourself beyond the type of diet you eat or the foods you restrict. One trend (more hopefully, a long term change) I would like to see is a removal of labelling the way we eat. I am fortunate that I don't have allergies or intolerances, and I know that makes things difficult and also makes it important that others know what you can't consume, but I still don't think we need to define ourselves by our way of eating. I eat food, lots of different kinds of food.

Happy New Year!
Steph Langdon, RD
www.nutrishus.com