What RDs Do: Tiffany Nicholson, RD, MSc

TIFFANY NICHOLSON

LONG TERM CARE, HEALTHY SENIORS AT HOME

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Tiffany and I first connected over the Dietitians of Canada Brand Initiative. Once I heard her unique background, I thought she would be a great fit for this series. She wears a variety of hats in her numerous roles and travels to northern Canadian communities to support her clients. 

Why did you become a RD?

I have always been interested in nutrition and spent over decade in hospitality management. I decided I wanted more in depth knowledge of nutrition and therefore went back to University in my late 20’s to pursue a BSc in human nutritional sciences. I found I really enjoyed research and in 2013 decided to complete a Master’s in human nutritional sciences as well.

What area of dietetics do you work in?

I am lucky that I work in a diverse area of dietetics. People joke that it’s easier for me to say what areas I don’t work in. For many years I specialized in geriatric nutrition and I continue to work in long term care. I also have a private business called “Healthy Seniors at Home” which provides home care dietitian services to the Winnipeg area. I am the dietitian for Churchill Manitoba (MB), where I am primarily community/public health but also cover acute and long term care. I travel to Fisher River and Peguis First Nations in Manitoba on a monthly basis, where I cover a lot of renal and dialysis patients. And finally, I have recently agreed to travel to Nunavut for quarterly site visits to see clients in the Kivalliq region.

How would you explain what you do?

I would say in a nutshell that I take raw evidence and practice based scientific facts related to nutrition and dietetics and translate it into nutritional advice relevant for patients and clients, as well as other members of the health care team.

What are your ‘typical’ daily/weekly tasks?

Well that depends on the week. Typically on a regular day to one of my sites, I would come into the office, check messages, emails. Meet briefly with the dietary department, as well as doctors, nurses and managers. Plan my day by nutritional assessments I need to complete, consults that have been referred to me and any follow ups from previous site visits. If I were in one of my personal care homes, I would observe meal times to look for any concerns with residents. If it was a private practice client day I would look over my client list, research any background information I had and prepare handouts, and info that may be relevant to the client. My days sometimes include education on various topics, audits, interviewing, meetings and care conferences, menu planning and a lot of administrative work.

What has been your career path?

I wanted to specialize in diabetes when I first started out as a dietitian and I still enjoy working in the area. I took a small, part time position in long term care while I was completing my Master's and really enjoyed it. I am also very interested in dysphagia management and I still work with a lot of residents with various chronic diseases. I am a member of the College of Manitoba’s Long term care advisory committee.

My career has taken my all over Manitoba, I love working in Churchill and I have seen firsthand the issues with food cost and availability in Northern communities. In 2013 my partner and I started a small garlic farming business.  In 2015 I was the sole founder and organizer of the Hungry Bear Food Drive, we collected non-perishables and monetary donations in Winnipeg for Churchill MB’s food bank. We have excellent support of local businesses and individuals and managed to raise 1300 lbs of food and over $4000.00. I hope to continue to advocate for food security all across Manitoba and now into Nunavut as well.

What advanced education or special training do you have?

In 2013 I finished my Master’s in Human Nutritional Sciences. I have completed the Dysphagia Management Course through Dietitians of Canada and am currently working towards eligibility to write the Certified Diabetes Educator exam.

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

Five years from now I would like Dietitians to be the number one go-to source for nutritional advice. I am a strong advocate for having the term “Nutritionist” protected across Canada for individuals solely with our degree and training. I would like to see Dietitians integrated in the interdisciplinary health care team. Finally I would like to see more jobs for Dietitians, especially in primary prevention.

What misinformation about RDs would you like to clear up?

I would love to have the term “Nutritionist, Clinical Nutritionist, Registered Nutritionist” protected by law in Canada for Dietitians only so there is a standard of practice, ethics and accountability when members of the public choose to seek out nutritional advice.

What would you like people to know about RDs?

That we eat chocolate and drink beer just like everyone else.

What is your favourite meal?

Homemade pizza on garlic naan bread with artichoke hearts, goat cheese, caramelized onions and fresh basil.

More about Tiffany:

Facebook: Healthy Seniors at Home

Thanks Tiffany! 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: Robin Arora-Desilet, RD

ROBIN ARORA-DESILET

RADNUT

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Having worked in BC and Alberta, Robin recently moved back to BC and as an entrepreneur is of course always looking for new opportunities. I had the pleasure of meeting her in person at the Dietitians of Canada conference in Winnipeg this year. I agree with Robin that our environment needs to be a focus is we're going to successfully change behaviours and support healthy habits. We're lucky this research-minded dietitian turned her back on microbiology and she's another interviewee that loves breakfast! 

Why did you become a RD?

I was always interested in health and nutrition, what drew me to dietetics was my passion for learning and understanding how we can prevent disease. Genetics does play a role in our health, but it’s what we do, how we live, and our psychological health that can be the “trigger” that prevents, delays, or promotes disease.

What area of dietetics do you work in?

I’m the founder of RADNUT, an online company offering support services for those struggling with allergies, weight management, diabetes, digestive and heart health issues. I also create recipes, enjoy food photography, write for Yahoo Canada and other companies, speak at health fairs and conferences, and I love developing specific, interactive, thought-provoking group nutrition workshops.

How would you explain what you do?

Hectic, exciting, challenging, nerve-wracking, messy, creative, and so much fun!

What are your ‘typical’ daily/weekly tasks?

I’m often busy developing recipes and writing evidence based articles for RADNUT. I also contract services to write or develop recipes for other blogs or online platforms. Recently I moved back to beautiful British Columbia, and am in the process of developing unique RADNUT client services, so stay tuned because exciting things are coming!

What has been your career path?

In my younger years I thought I wanted to be a researcher and completed a degree in microbiology. After I realized that I didn’t want to be a microbiologist and was passionate about preventing disease through nutrition, so I fled to the Dietetics program at UBC.

When I became a dietitian, I first worked with a remarkable team at the BC Cancer Agency to support patients through their cancer treatment. Our team was also involved in exciting ongoing research looking into how nutrition can support cancer patients. I also enjoyed my time as an inpatient dietitian, especially when I covered the surgical wards. I’ll never forget my glossectomy and colectomy patients. To have parts of your body removed and then slowly regain normal function is an amazing progression to be part of!

Recently I worked with the Edmonton Southside Primary care network where I launched in-clinic diabetes and healthy eating workshops and also supported patients in managing heart disease, allergies, diabetes, gastrointestinal, weight issues and anything else you could think of! 

Additionally, I’m the founder of RADNUT, and now I’m back in Vancouver, B.C. Life is an exciting whirlwind sometimes!

What advanced education or special training do you have?

I have a degree in microbiology, which makes a lot of my practice heavily based in research. I’ve also attended allergy training workshops and have been lucky enough to work and train with some of the most highly respected and experienced oncology nutrition, weight management, and outpatient dietitians!

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

No more fad diets, self-love and acceptance, focusing on what benefits our bodies in the long-term. How about magical funding for nutrition research? Tighter restrictions on food advertising, maybe even promoting advertising for healthy food, and creating environments where healthy choices are the easy and normal choice!

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

RDs have been through a rigorous 4-5 year program involving a minimum of 1 year of internship (more about Internship Routes in Canada). We understand how the human body functions and changes over the lifespan. We do not encourage fad diets or unsustainable methods to get where you want to be. We’re realistic, share the evidence-based truth, and will support you on your journey for the long-run.

What is your favourite meal?

Breakfast! Specifically heuvos rancheros! I love beans because that’s all my vegetarian mother fed us, along with home-made salsa, eggs, and cheese...I’m already drooling!

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

If something feels off, wrong, or too difficult and extreme, listen to that feeling. Build a connection with your body to understand what nourishment it needs instead of ignoring it and following an over-restricted diet that makes you 'hangry' and miserable! Work with your healthcare team and family to figure out what is do-able, sustainable, and what makes you healthy and happy for life.

More about Robin:

Website: RADNUT
Twitter: @RADNUT_
Instagram: @radnut_
Facebook: RADNUT

Thanks Robin! 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: Sapna Punjabi-Gupta MS, RDN, LD, AP

SAPNA PUNJABI-GUPTA

CULINARY WELLNESS EXPERT, SPEAKER, ENTREPRENEUR

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Sapna was excited to be part of this series to help show the world the diverse areas of work in our profession. She has a very unique company and I can only imagine the energy along with great smells and flavours that would be present in her workshops. Sapna is humble and passionate as she aims to empower people to nourish and nurture their body, mind and spirit naturally with Western and Ayurvedic methods. 

Why did you become a RD?

I have always been curious about food and what we eat and why. When I enrolled for my undergraduate program in Food and Nutrition while I was still in Mumbai (India), I did not realize what I was getting myself into or what being a Registered Dietitian truly meant. I enrolled in the program because it seemed different and it felt RIGHT. Being an RD felt like solving an interesting puzzle of food science, research, culinary skills, counseling, medicine and putting all these pieces strategically together. I am thankful that I chose this path and followed what felt right.

What area of dietetics do you work in?

After 11 years as a Clinical Dietitian, I took a huge leap of faith in 2012 and decided to start my own company, Naivedhya – which means ‘An Offering’. I work in the area of culinary wellness and empower individuals to a vegetarian lifestyle. I conduct cooking workshops, wellness lectures and have my line of heirloom spice blends and spice products.

How would you explain what you do?

I integrate western nutritional science with ancient wisdom of Ayurveda, holistic medicine from India to make it easy and practical for modern living through wellness talks, cooking workshops, blogs and online video tutorials.

What are your ‘typical’ daily/weekly tasks?

I don’t have a typical day at work anymore. I am multitasking many roles on any given day such as:

• Being active on social media posting about different nutrition and food topics and staying current with news topics, food trends and issues. 
• Recording video tutorials for my YouTube channel – Naivedhya.by.Sapna
• Planning and prepping for speaking events, trunk shows to showcase my spice products, and private cooking lessons.
• Constantly communicating with people, professionals, and organizations for scheduling various events. 
• Traveling to speak and conduct workshops. 
• Grinding and preparing my spice products.
• Cooking and testing new recipes.
• Volunteering my time and being active at my kids’ school.
• Volunteering my time in various Dietetic Practice Groups for the Academy of Nutrition and Dietetics. 
• Spreading the message of vegetarianism, wellness and mindful eating every single day in any way I can. 

What has been your career path?

My career began as a Consulting Dietitian with an Endocrinologist in India. I was able to work with patients and was a coordinator for a clinical drug trial. I came to the USA to pursue my graduate studies and became highly motivated to work in the area of neonatal nutrition. I was able to fulfill my goal and worked in a clinical setting and specialized in areas of Women’s health and Neonatal Nutrition practice in a Level 3 neonatal intensive care unit (NICU) in Dallas. Apart from seeing patients, I really enjoyed mentoring dietetic interns and trained many RDs all over the country for advanced practice program in our NICU. I also led many nutrition quality control initiatives for the NICU that resulted in publications.

After more than a decade of extremely fulfilling clinical work, I changed directions to work for myself and created new paths and dreams. I am so thankful each day to have gathered the strength for the decision to have my own company – Naivedhya, where I get to spread the message of vegetarianism, culinary wellness and offer creative ways to put nutritional science in the forefront.

What advanced education or special training do you have?

I have a Masters in Nutrition from Case Western Reserve University, Ohio with special training in Neonatal Nutrition. I worked for 11 years in a hospital as a Clinical Dietitian mostly in the areas of high risk antepartum women and premature infants.

I am also a Certified Ayurvedic Practitioner. Ayurveda is a holistic medicine from India and is being practiced for more than 5000 years. It is globally recognized and accepted by the WHO (World Health Organization). In the United States, it is recognized by the National Institute of Medicine as a Complementary Medicine.

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

In an ideal world, in 5 years Dietitians will be a part of every medical practice in the USA and health insurance will cover an annual wellness assessment by an RDN (Registered Dietitian Nutritionist) as part of preventative care. Dietitians will play an important role not only in the clinical settings but also lead in critical global food issues such as sustainable food, food waste, organic farming and more. I would love to see dietetics become a more financially viable career path and Dietitians becoming more assertive with regards to financial negotiations with their employers and demanding competitive compensation like other health experts.

What misinformation about RDs would you like to clear up?

We do more than count calories, read food labels and eat salads all day long.

What are you passionate about in dietetics?

I believe in the power of food and the impact it has on our body, mind and spirit. The field of dietetics has the ability to make sure it can communicate the power and impact of food in a responsible manner to the world.

What is your favourite meal?

A home cooked meal that is well spiced and seasoned with love.

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

• Follow your passion and your intuition. 
• Learn to COOK. It is the greatest gift you can give to yourself and your family. 
• Season your food with spices and love. Spices and Love HEALS.
• Set the right intention while cooking and eating your food. Food not only provides nutrition, it nourishes you. 

More about Sapna:

Website: Naivedhya
Facebook: Naivedhya
Instagram: Naivedhya_by_Sapna
YouTube: Naivedhya.by.Sapna

Thanks Sapna! 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: Allison Schaaf, MS, RD, Chef

ALLISON SCHAAF

PREP DISH, PERSONAL CHEF

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I came across Allison in the facebook group Dietitians on the Blog. She has a very unique background filled with culinary school and lots of travel. She's working to help people get healthy meals on their tables with a unique business. As a fellow entrepreneur, I understand the challenge of trying to explain your job to others, but that's also another reason this series exists!

Why did you become a RD?

I had a passion for cooking, and to me, it made sense to have the food I cook also be nutritious and lead to feeling better not worse. I also knew I wanted to combine the culinary arts with nutrition. I felt to really be seen as an expert in nutrition, I needed the RD.

What area of dietetics do you work in?

Entrepreneurship

How would you explain what you do?

I save people time while allowing them to enjoy healthy, tasty meals. I do this by providing weekly meal plans- grocery lists & instructions for how to prepare meals ahead of time.

What are your ‘typical’ daily/weekly tasks?

This varies! Some common tasks include recipe development, editing meal plans, creating content for my newsletter, working with sponsors/ advertisers, etc.

What has been your career path?

I started out as a personal chef in high school. I then received a degree in culinary nutrition and had experience cooking at world-renowned health spas. I then received a masters degree in nutrition communications & became a RD. I spent some time doing marketing for the Almond Board of California. From there, I moved to Austin, TX and created a personal chef company. I still run that company, but now focus on my meal planning website, PrepDish.com.

What advanced education or special training do you have?

See above.

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

I’m ready for robots to start preparing my meals and recipes! I don’t think this is within the next 5 years, but it’s where I think technology is headed in my lifetime. And I can’t wait!

What misinformation about RDs would you like to clear up?

Not all dietitians work clinically in a hospital!

What would you like people to know about RDs?

The requirements it takes to be an RD, it’s very different than a “nutritionist”.

What do people think that you do for a living?

I think many people are confused by what I do or don’t believe I make money doing so… I’ve given up trying to fully explain it to my grandmother!

What are you passionate about in dietetics?

I believe in family meals, sitting down to enjoy healthy, tasty food. I love providing tools to busy moms to make healthy, family meals a regular, stress-free occurrence.

What is your favourite meal?

Depends on the season!

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

I feel like there are a lot of opportunities for RDs to be seen as THE nutrition expert in the online world.

More about Allison:

Twitter: @PrepDish

Facebook: Prep Dish

Instagram: @prepdish

Pinterest: Prep Dish

Google+: PrepDish

Thanks Allison! Find out more about What RDsDo.

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