What RDs Do: Melissa Baker, MHSc, RD

MELISSA BAKER

UBC MANAGER OF NUTRITION & WELLBEING

BLOGGER

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I know Melissa through Dietitians of Canada and she's a dietitian in the series that I have met several times in real life! If you've been following the series, you may have noticed the variety of tasks dietitians do and that we often don't have 'typical' days or traditional paths to our current roles. I love that her current role has wellbeing right in the title, especially since she's passionate about preventative nutrition. I would say that my professional goals are in-line with Melissa's, so I'm glad we're on the same team!

Why did you become a RD?

I didn’t discover the profession until the third year of my microbiology degree at UBC Okanagan when I was looking at the list of professional programs available at UBC. I was feeling discouraged by the job opportunities available after graduating with a major in microbiology and wanted to explore other opportunities. Dietetics jumped out at me right away. I loved food, cooking and inspiring others to eat well. It seemed like the perfect match. So I switched majors to Food, Nutrition and Health and moved to UBC Vancouver to pursue it! 

What area of dietetics do you work in?

I do a bit of everything! My full-time job is with Student Housing and Hospitality Services at the University of British Columbia. I work as the Manager of Nutrition and Wellbeing. This job is varied in itself, but I also manage the Practice Blog for Dietitians of Canada, write for the Huffington Post and my own blog upbeet.ca, and volunteer for the Dietitians of Canada Board of Directors. 

How would you explain what you do?

With all my roles, my goal is to work towards bettering the health and wellbeing of Canadians by focusing on prevention and making healthy eating easier, while also promoting the dietetics profession. 

What are your ‘typical’ daily/weekly tasks?

I don’t have many “typical” days. But, some of the wide variety of things I do include providing one-on-one counselling with students living in residence at UBC, as well as education and training for students and Student Housing and Hospitality Services staff on a variety of nutrition related topics. I also co-chair the UBC Wellbeing Food and Nutrition Working Group, which some other awesome RDs at UBC sit on. I work with our culinary team to make sure we are offering healthy, balanced menu options, including many entrees with plant-based proteins. I do allergy training with staff so they know how to ensure our students with allergies get a safe meal. And I am working on a big labelling project to ensure we are providing accurate and accessible nutrition, allergen, and ingredient information to our customers. Outside of my day job, I spend some evenings and weekends writing and editing articles, testing recipes for my blog, and catching up on Board work. 

What has been your career path? 

I started out working in clinical dietetics for a health authority in BC, mostly working with patients with diabetes and doing outpatient counselling. After I decided working in this area wasn’t for me (I wanted to work in a more preventative focused setting), I went back to school to do my master’s degree at Ryerson University. Following that, I worked for the BC Dairy Association as a nutrition educator before starting in my current role at UBC. I also spent some time doing contract work on a variety of projects and working as a retail dietitian during my first couple years of practice. 

What advanced education or special training do you have?

I did a Master of Health Science in Nutrition Communication at Ryerson University. 

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

My vision for the profession for five years from now aligns well with Dietitians of Canada’s key priority: “Policy makers and the public acknowledge that nutrition is a primary contributor to improving health and that the dietitian profession’s unique body of knowledge and skills makes an integral contribution to health improvement.” We are definitely working towards that but we have a ways to go. 

I would also love to see universities expanding their programs to allow more dietitians to enter the workforce. This is vital if we want to keep up with unregulated nutrition professionals. 

What is your favourite meal?

Fish tacos shared with family and friends! (Or a traditional turkey dinner with lots of stuffing and Brussel sprouts!) 

More about Melissa:

Instagram: @upbeetrd

Twitter: @upbeetRD

Facebook: Up Beet

LinkedIn: Melissa Baker, MHSc, RD

Thanks Melissa! 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: Cassandra Golden MS, RD, LDN

CASSANDRA GOLDEN
NUTRITION NIBBLES CONSULTING, LLC

NUTRITION DIRECTOR ONYX ELITE

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Cassandra's entrance into the profession is a unique one; I think it's great when a fellow dietitian can encourage someone to follow their path. Like most of us, she is anti-diet and doesn't just spend her days making meal plans. She encourages intuitive eating and lifestyle/long-term changes. Cassandra reminds us of the behind the scenes work that dietitians do as business owners and has complementary training in the fitness world. She lays out a tasty sounding menu below as well!

Why did you become a RD?

In the year 2010, I was sitting in my Personal Wellness elective class at the University of South Florida (USF) when Cynthia Sass entered. Yes, the Legend! Cynthia introduced herself as a Registered Dietitian and I was already sold. That class changed my life. She was so passionate about nutrition, it was contagious. From there, she helped me map out my path to becoming a dietitian.

What area of dietetics do you work in?

I am the owner of the private practice, Nutrition Nibbles Consulting, LLC and the Nutrition Director for ONYX ELITE, which is a brand new performance facility based out of Richmond, VA. I specialize in intuitive eating and long term lifestyle changes. 

How would you explain what you do?

I take nutrition counseling beyond scheduled office visits for non-traditional approaches to nutrition counseling. House calls, movie nights with food-related documentaries, cupboard clean outs, grocery store tours and “walk & talk” appointments are on the menu! I also offer telenutrition services through secure videoconferencing in order to help clients with their food/nutrition related concerns across the nation. Outside of counseling clients, I do all the "behind-the-scenes" tasks, such as updating my website, two blogs and social media platforms. I also serve as a media resource for local publications and television networks as a food/nutrition expert. Finally, I teach kickboxing, pilates and Zumba classes which is more fun than work!

What are your ‘typical’ daily/weekly tasks?

On some days I put the saltshaker in the refrigerator, spray pledge on my hair and pour water in my cereal. I wish this was the newest diet craze you haven’t yet heard of. But, it’s not. I’ll admit I have days where I don’t quite have a handle on things. Then I have those days where I’m a boss. Each day is different. Each week. Each month. Nothing is “the norm”, which is FUN! For the most part, I can be found planning and implementing one-on-one counseling sessions and community events. Outside of this, I also work as an independent contractor for one hospital and two assisted living facilities. 

What has been your career path?

I began my dietetics career as a supermarket dietitian for chain of family owned stores in the northeast. From there, I moved to the south to gain experience in the clinical field. From there I took the leap of faith and transitioned into full-time private practice, which has been a beautiful adventure. In early 2017 I will have the amazing opportunity to be the Director of Nutrition for ONYX ELITE: a performance facility which specializes in sports training, fitness programs and nutrition services to non-professionals and professional athletes as well as mid-sized corporations on the east coast. 

What advanced education or special training do you have?

I have a master’s degree in Dietetics and Nutrition and a bachelor’s degree in Exercise Science. I am also an AFAA group fitness instructor and Zumba Instructor.

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

In 5 years, Dietitians will be as sought after as doctors currently are. Food will be prescribed rather than most medicines. Fad Diets will be thrown to the wolves and Americans will fully adopt a diet that is majorly plants and encompasses intuitive eating.

What do people think that you do for a living?

In three words: Make Meal Plans

What are you passionate about in dietetics?

I am most passionate about the “anti-diet” way of eating. In simple terms, this is intuitive eating-which is the process of rejecting the diet mentality, making peace with food, coping with your emotions, and loving your body! I encourage fresh, whole foods with practical guidelines that can be followed indefinitely! 

What misinformation about RDs would you like to clear up? 

We don’t bite (pun intended!). We don’t judge what you’re eating. We eat more than celery and tree bark! Trust me, I’m not focusing on your plate when I’m over here crushing a quesadilla! Also, bananas ARE in fact healthy and I’m still searching for where the banana myth came from.

What is your favourite meal?

Breakfast: a tie between a Greek omelet and pumpkin whole wheat pancakes

Lunch: Ginger sesame marinated tofu & spaghetti squash salad

Dinner: Zucchini pizza boats

Dessert: A tie between white chocolate macadamia nut cookie or a cannoli

More about Cassandra:

Blog: Nutrition Nibbles Blog  and The Dietitian Chronicles

Website: Nutrition Nibbles Consulting

Facebook: Nutrition Nibbles Consulting LLC

LinkedIn: Cassandra Golden, MS, RD, LDN

Instagram: @nutritionwithcassandra

Thanks Cassandra! 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: Marissa Puleo, RDN

MARISSA PULEO

THRIVE NUTRITION

COUNSELING & CLINICAL DIETITIAN

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I definitely share some similar nutrition perspectives with Marissa. She talks about rediscovering the joy in eating as well as finding the balance between healthy and happy (words I often use too!). Like many dietitians we've seen in the series, she is also involved in a wide variety of roles. She works in the challenging area of rehab and eating disorders, and thus definitely deals with diet misconceptions on a regular basis. She's another dietitian I would love to sit down to a meal with, we do love food after all!

Why did you become a RD? 

Growing up, some of my favorite memories are from being in the kitchen. I grew up in a family where food was a big deal! I’m 100% Italian so cooking wholesome meals from scratch was something that was very common. As I grew up, I noticed how differently others viewed wholesome meals and how often they were avoided. There were diet foods, fat free foods, and 100-calorie packs all around me. I dabbled with these items and found they simply were not as nourishing as eating ‘real’ food. My natural interest in food and health lead me to a career as a registered dietitian. My passion now is to help people enjoy food again and work towards a positive food relationship.

What area of dietetics do you work in? 

My primary population is people with eating disorders and constant dieters. I promote intuitive and mindful eating to achieve a healthy and balanced lifestyle.

How would you explain what you do? 

My hands are currently in lots of pots! I started my own private practice, Thrive Nutrition located in Scranton, PA where I work with clients to reach personalized goals. In addition, I also provide nutrition counseling at Marworth Treatment Center to help addicted individuals recover from substance abuse and Marywood University to help students live healthier lifestyles while living at college. In addition, I am a part-time clinical dietitian at Wilkes-Barre General Hospital. I know, busy, busy!

What are your ‘typical’ daily/weekly tasks? 

When working for my own business, I am either working directly with clients creating goals and steps to achieve these goals. Behind the scenes, I do a lot of work to communicate with the community by writing blog posts, sharing recipes, and doing presentations for different companies. I currently do all my scheduling and billing, so even when I’m not in the office, I’m working on something.

When at other sites, I also provide nutrition counseling for individuals, but also work with more small groups. I lead a nutrition process group to discuss the importance of nutrition in recovery when at Marworth and also provide a monthly presentation on Grocery Shopping and Meal Planning.

What has been your career path? 

I received my B.S. from West Chester University of PA and I completed my dietetic internship at Marywood University. When I first passed my RD exam, I became a part-time clinical dietitian at Regional Hospital of Scranton and part-time long-term care dietitian at Mercy Center in Dallas, PA. It was not long before I was laid off at the hospital and I decided to take the plunge at that time and start my own business. I have since focused on growing my career as a private practice and consultant RD by providing nutrition counseling.

What advanced education or special training do you have? 

I am planning to attend the Annual Renfrew Center Foundation Conference for professionals to gain more perspective on helping those with eating disorders. I have attended several local seminars and trainings to remain current in the ever changing world of nutrition!

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

Ideally, I think it would be amazing if there were more eating disorder dietitians. It’s such a growing concern for many as cases rise and where to turn for help is commonly a struggle. Food wise, I hope that more people can understand that calories are not always the enemy and to focus more attention on ingredient labels.

What do people think that you do for a living? 

I think people think I’m the food police and just tell people what to eat and avoid all day. PSA: This could not be more inaccurate and makes for a great opportunity to share what I really do!

What are you passionate about in dietetics? 

I am mostly passionate about helping people understand they don’t need to diet to be healthy. My focus is to help people to trust their bodies and eat foods that are nourishing for the mind and body.

What is your favourite meal? 

I could go for pasta, penne to be exact, with meatballs and homemade sauce anytime ;)

More about Marissa:

Phone: 570-731-3200
Email : thrivenutriitoncounseling@gmail.com
Instagram : @thrivenutritioncounseling
Facebook: Thrive Nutrition
Website: Thrive Nutrition

Thanks Marissa! 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: Nadine Fahdi Khoury MHSc RD

NADINE FAHDI KHOURY

PRIVATE OUTPATIENT CARE

CLINIC MANAGER, NUTRITION SERVICES

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Nadine makes mention of the need for strong branding for Canadian dietitians, and I'm happy to be a part of the leadership team working on that with Dietitians of Canada! Through her role, Nadine helps to advocate for dietitians, which is always great to see in the profession. She also brings up the importance of our relationship with food, which I love.

Why did you become a RD? 

I chose the dietetics field because of my passion for health and cooking. I had a strong science background and always enjoyed helping others. I never knew how stimulating and perfect the role was for my personality and skills until I grew into the profession.

What area of dietetics do you work in? 

I work in a private outpatient health and wellness company and my areas of dietetic practice include managing a team of RDs, advocating for the profession through support for RD services, ongoing training and education, development of nutrition products and services and client counseling and coaching.

How would you explain what you do? 

I am now clinic manager, nutrition services in a private health and wellness company. I also provide one on one outpatient nutrition counseling and coaching to individuals and families within a multitude of health concerns namely metabolic syndrome, digestive conditions, child and youth nutrition and sports nutrition.

What are your ‘typical’ daily/weekly tasks? 

I ensure RD coverage is available and suitable for clinic needs by updating schedules and communicating with RDs and clinic teams, I communicate resources that may be helpful for the RD team and clinic multidisciplinary team, I attend leadership meetings to develop strategic positioning for nutrition products, I counsel clients and families on an ongoing basis to help them reach their health goals using evidence and practice based guidelines and recommendations, I ensure team performance metrics and indicators are in line with RD capacity and business objectives.

What has been your career path? 

I started my career as a dietitian in a juvenile diabetes summer camp and then went into private practice, long term and chronic care. From there, I provided coverage in various hospital units namely renal, burns, medicine, mental health and acute care. Following completion of my Master’s, I chose to switch back to private outpatient care where I now manage a team of 12 RDs within a multidisciplinary wellness company.

What advanced education or special training do you have? 

I completed a Master’s in Nutrition Communications at Ryerson University following 10 years of practice in dietetics. This program helped shape my interest in advocating for the profession, develop partnerships with a multitude of profession related stakeholders and fine tune communication skills targeting different audiences using different media. Through experience in my role as clinic manager nutrition services at Medcan clinic, I learned how to choose the right staff, advocate for RD services and develop thriving nutrition programs. I have certificates in behaviour modification and digestive health strategies and am working on an integrative and functional nutrition certificate.

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

The industry will have some struggles to position itself as the leader in nutrition knowledge provision for the next few years due to a multitude of overlap between other professions. I think RDs need to distinguish themselves not only as evidence-based practitioners but also as credible and flexible health and nutrition providers which will have to include lifestyle and fitness coaching, recipe development, meal planning and cooking skills. I foresee the creation of a governing body that will facilitate specializations within chosen fields of practice beyond hospital specialties. I also think that in 5 years RD services will be covered by provincial health insurance plans or at least by most private health insurance plans (wishful thinking…)

What misinformation about RDs would you like to clear up?

Many confuse RDs with nutritionists and many think RDs only work with people for weight loss or only use Canada’s food guide or support the dairy farmers because of the financial support they provide etc. We need a strong marketing and branding campaign to clear many confusions related to misconceived perceptions.

What would you like people to know about RDs? 

Just like any profession, there are different types of RDs. I think it's important for clients to do their due diligence when looking for an RD to support their health goals. I would like people to avoid generalizing when judging RDs services. Some fits will be better than others.

What is your favourite meal? 

My favourite meal is one that I’ve had time to create myself with local, fresh ingredients while listening to jazz music and sipping a glass of Sauvignon blanc from New Zealand.

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

A relationship with food is a lifelong journey without the option of separation or divorce. Reach out to a professional that you connect with to help you develop a pleasure for nourishing your body and soul with healthy fare.

More about Nadine:

Email: nadnutrition@gmail.com

LinkedIn: Nadine Khoury MHSc RD | LinkedIn
Twitter: @Nadastic

Thanks Nadine! Find out more about What RDsDo.

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