What RDs Do: Teryn Cook Buchanan, RD

TERYN COOK BUCHANAN

INTEGRATIVE NUTRITION SOLUTIONS

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While many dietitians are team members, Teryn's private sector team may be a little bit more non-traditional (or even controversial for some). It doesn't seem surprising that mental health or psychology still plays a role in her nutrition practice, considering her initial university direction. Dietitians continue to show that we like to keep ourselves busy and are always learning or seeking out certifications/additional education in our areas of interest and practice.

Why did you become a RD? 

I always knew that my life’s work would revolve around helping others, I just didn’t quite know what that looked like. In college, I had declared that I would major in Psychology, however in my freshman year of college I took a General Nutrition course and that changed the path of my professional life for good. I was in love with studying nutrition and though I truly did not know what a Dietitian was, I knew that as long as I got to connect with people over discussions of food, that that was what I was going to do with the rest of my life. 

What area of dietetics do you work in? 

I work both in the private sector as the owner of Integrative Nutrition Solutions, a private nutrition consulting company, as well as in long term care in multiple skilled nursing facilities. At Integrative Nutrition Solutions, I work inside a naturopathic wellness center, Fresno Holistic Medicine, where I collaborate with a Naturopathic Doctor (ND), holistic psychologists, and a chiropractor. We are a team of practitioners who truly focus on an integrative approach to healing. 

How would you explain what you do? 

I meet with clients with different health ailments and try to find the root cause of their disease, bad habits, and/or barriers to reaching optimal wellness. We not only focus on the foods they put in their bodies, but also dive into their mental state, environment, support system, sleep patterns, and physical activity. I have adapted a mind-body approach to assessing my clients because health is dependent on so much more than the foods we eat, one must take an integrative approach to understanding the other factors that play a role in our physical state. 

What are your ‘typical’ daily/weekly tasks? 

Right now, I shift my days and tasks between my two roles. I start my day in long term care by performing medical nutrition therapy (MNT) to our residents and supporting them through their healing, then I switch my hats and meet with my clients on a one-on-one basis in my office, all the while trying to squeeze in some time for my yoga practice. I am also the President Elect for the California Academy of Nutrition and Dietetics, Central Valley District and focus on ways to enhance the field of dietetics and support our members by providing them continued education and community involvement. 

What has been your career path? 

I started out in the private sector as a degreed nutritionist, once I became a registered dietitian, I landed a job in skilled nursing as an in-house RD. After a year or so, I was promoted to a corporate dietitian who traveled between facilities to perform medical nutrition therapy as well as audit and prepare the facilities for their annual state/medicare recertification survey. At the end of 2017 I decided to return to the private sector but on my own terms. My experience in health care was the driving force to opening my own practice where I could support clients in ways I felt was lacking from traditional health care. 

What advanced education or special training do you have? 

I have been trained by the Center of Mind Body Medicine in Food as Medicine. I am also currently training in Integrative and Functional Nutrition through the Academy of Nutrition and Dietetics via the Center for Lifelong Learning. I am a member of the dietetic practice group, Dietitians in Integrative and Functional Medicine, and attend conferences and webinars that broaden my knowledge of integrative health. 

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

I hope to see our health care system focus more on finding the root cause of illnesses and practice more preventative care to prevent chronic disease. 

What are you passionate about in dietetics? 

I am most passionate about digestive and emotional health and how they play a role in one another. I always try to touch on any symptoms of depression or anxiety with my clients because what we put in our bodies can either support those symptoms or make them spiral out of control. 

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

Give yourself grace and always focus on self-care because this is the only body that you get in this life. 

More about Teryn: 

Facebook: @integrativenutritionsolutions 

Instagram: @holistic_rd 

Email: integrativenutritionsolutions@gmail.com

Thanks Teryn! Find out more about What RDs Do.

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

What RDs Do: Jorie Janzen RD, IOC Dipl Sports Nutr, CSSD, CCF

JORIE JANZEN
DIRECTOR OF SPORT DIETETICS

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I know and have met Jorie in person (she is a human after all!). I filled a maternity leave and consult for the Canadian Sport Centre Saskatchewan, the province next to hers. She wasn't there when I played, but I would have worked with her in Winnipeg with the Canadian Women's Indoor Volleyball Team as well. Jorie has been working and mentoring in the field for almost 15 years in the areas of nutrition for sport performance, disordered eating and eating disorders, and in corporate health and wellness. This interview is just another way for her to give back and support others.

Why did you become a RD?

Because I needed to pick something to go into! LOL! Seriously. I was in second year just taking courses. I started to freak out because I did not know what I was going to do with my life. I decided to use the University counselling services and dietetics came up. I had no idea what this involved, so took a couple of courses and thought, what the heck! I have to go into something. Nutrition seemed pretty cool…but I still had no idea what a dietitian did until internship.

What area of dietetics do you work in?

I currently work in sports dietetics as my full time area of practice as Director of Sport Dietetics at the Canadian Sport Centre-Manitoba. I also have a small private practice that includes workplace wellness and ED/DE (eating disorders/disordered eating) in athletes.

How would you explain what you do?

What do I do….always a question I ask myself! I think what I do is coach those willing to work with me in resolving a conflict they are having with themselves and food. Really, we as dietitians are conflict resolution specialists in our areas of expertise!

What are your ‘typical’ daily/weekly tasks?

As with many dietitians, what is typical is that there is no typical. If I have to somewhat narrow down typical tasks it would be connecting with my ISTs (interdisciplinary support teams) around the athletes we work with to ensure we are all doing what is needed to support athletes, coaches and at times parents/significant others. Sometimes there are the mechanical things to do such as nutrient analysis, developing and modifying meal plans, grocery store tours, cooking classes, hydration testing, body composition testing, connecting with my colleagues across the country, presenting to teachers, coaches, parents…and I do a ton of mentoring! I am a huge believer that there is room for all of us and if we build each other up we will all be stronger practitioners/service providers because of it.

What has been your career path? What advanced education or special training do you have?

I went to the University of Manitoba and got my BHEc (major Nutrition) and completed Health Sciences Centre Dietetic Internship program. I did not start out full time in sport. Out of internship I started working at two long-term care facilities and eventually moved to a larger facility. Then, an amazing opportunity came up with the WRHA Surgery Prehabilitation Program where I worked with an amazing team of professionals getting patients healthy for hip/knee replacement surgery. All the while I kept a private practice on the side taking on team sport nutrition presentations for provincial teams, Canada Games preperations, coach workshops as well as co-chairing the DC SNN, sitting on the executive board for Sport Medicine and Science Council Manitoba and started the Manitoba Sport Nutrition Network.

I then completed the IOC Diploma in Sports Nutrition. Next up, my current position as Director of Sports Dietetics with the Canadian Sport Centre-Manitoba. As well I have added the CSSD (Board Certified Specialist in Sports Dietetics) credential. I also did the ISAK Level 1 certification, but do need to take the course again to renew. I also attended several leadership workshops as well as one of my favourites for working with and dealing with clients; Molley Kellogg’s Intensive Motivational Interviewing course and became a Life Coach through the Certified Coaches Federation certification.

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

Wow. This is such a massive and possibly loaded question and I could likely fill pages upon pages around this one question. Working in sport I have experienced great joys and achievements and great sadness and failures. I will try to keep this to the point and positive with my hopes. In an ideal world, I would hope that the area of sports nutrition is seen as vital as any other area RDs practice. I hope that dietetic programs and internship programs start to value and provide higher-level education and practicum opportunities. Right now there is ONE course in the faculty devoted to sports nutrition at the University of Manitoba. I only get 2 interns a year for 3-weeks to mentor! And the reason is that interns need to gain experience in clinical or out patient or rural areas. Guess what?! A sports dietitian can easily provide such opportunities! Dietitians who work in sport deal with rehabilitation (concussion, surgery, other injuries), eating disorders and disordered eating, food intolerances and allergies, hematological issues, dietary restrictions or changes and so much more!

In five years I hope that the dietetic education programs has a greater respect for this area of practice. In five years I hope that sport medicine clinics, college and university sport programs and other organizations working with athletes see the value of having a sports dietitian as part of the full time staff/program.

What misinformation about RDs would you like to clear up?

In the area of sports nutrition, I would like to clear up that we do not work with only healthy and motivated people. We work with human beings who happen to be athletes, dancers, or performers. These are human beings who are often very high achievers and need support from us. They fall prey to the same misinformation as the rest of the world because…they are human.

What would you like people to know about RDs?

Working in sport or working in research or in a clinical setting, we do amazing work every single day! We counsel, motivate, inspire and even save lives! We clear up myths vs. facts. We are also very human….my most favorite part!

What do people think that you do for a living?

I tell people what to eat. Others seem to think I can provide medical advice or diagnose ailments. The latter makes me laugh!

What are you passionate about in dietetics?

I am extremely passionate about clearing up false information and normalizing food. I love making fun of what people think we do! Gotta have fun with it!

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

Well, for one, we are regulated and accountable to a regulatory body. So, we have to be evidence based. And, generally, RDs are not all about the black and white way of eating. Every time I give a talk or meet with a client they feel relieved to not be judged.

What is your favourite meal? 

I love Thai and Indian food. But I always look forward to dessert.

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

No matter what area you choose to practice in, always surround yourself with other professionals who can support you and you support them – not just other RDs but other professionals. I have found that when you give, there will always be others waiting to give back.

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

Even though I do strongly feel that there is much growth to be done in sports nutrition practice in Canada…I always try to make the grass greener on my side! Life is more enjoyable that way!

More about Jorie:

Website: Jorie Janzen
Website: Canadian Sport Centre Manitoba
Twitter: @jjjanzen
Instagram: @joriejanzen

Thanks Jorie! Find out more about What RDs Do.

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

What RDs Do: Rosie Schwartz, RD

ROSIE SCHWARTZ
PRIVATE PRACTICE & 

NUTRITION COMMUNICATIONS 

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I have followed many of Rosie's posts in the past as she has a strong voice for our profession. She was recently named as an awesome Canadian dietitian that needs to be followed, so I figured it was about time I featured her on the series! Rosie is a trailblazer for many of us in private practice and media and I'm sure you'll enjoy learning more about her and her career.

Why did you become a RD?

It was fate – a long story way before nutrition was a hot topic. I somehow ended up in the nutrition program at the University of Toronto and had planned to transfer out until I fell in love with the idea of combining science with my passion for good food.

What area of dietetics do you work in?

Private practice, nutrition communications including writing and consulting.

How would you explain what you do? 

I try to enlighten people as to what healthy eating is all about, whether in my counselling practice or in my nutrition writing or other media work.

What are your ‘typical’ daily/weekly tasks? 

My typical tasks can vary greatly from my regular nutrition counselling sessions to the nutrition columns that I currently write for various publications or freelance pieces for a variety of audiences and responding to the media which could include TV or radio interviews. I'm also active in social media and have a website where my posts might vary from clarifying myths and nutrition basics to rants and recipes.

What has been your career path? 

My career path has been a very long one! I was one of the first to start a private practice in Canada over 40 years ago. There were three of us that started at the same time. I started doing regular media gigs including TV and radio just a few years after I started in private practice. I had regular spots on national TV shows back in the 80s and had my first book, The Enlightened Eater, published back in 1987. I started a weekly newspaper column with the same name in the Ottawa Citizen in 1991 (which I had nightmares about writing!). It was syndicated across Canada for a number of years. I also had a weekly TV column on CBC Morning for a number of years. The National Post also carried my Enlightened Eater column for a number of years as well. I’ve had regular magazine columns.

Through the years, I’ve been a consultant and spokesperson (to food companies and the Heart and Stroke Foundation) as well as an advocate about various nutrition issues including successfully fighting the approval of the fake fat Olestra in Canada.

I’m also a speaker for both the general public as well as for various professionals groups which has taken me across Canada, the U.S., Europe and even on the high seas aboard cruise ships.

My writing contacts also led me into doing travel and food writing as well.

What advanced education or special training do you have? 

As for advance education or a special training, I have learned on the job! I've also depended on networking and colleagues over the years. I was one of the founding members of the consulting dietitians group as those of us in private practice at the time were quite isolated.

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

In an ideal world, registered dietitians would be recognized as the experts and all these "nutritionists" peddling nutrition misinformation and selling worthless supplements would have disappeared!

What are you passionate about in dietetics? 

Fighting misinformation is definitely a passion as is enlightening people that nutritious fare should be delicious.

What is your favourite meal? 

A marinated heirloom tomato and basil sauce (from my garden) with a fruity extra virgin olive oil, over pasta.

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

As for advice for dietitians, aim for the stars, be true to yourself and love what you do and if you follow these rules, you will remain passionate about your career.

More about Rosie:

Website: Enlightened Eater by Rosie Schwartz
Facebook: Enlightened Eater
Twitter: @RosieSchwartz
LinkedIn: Rosie Schwartz
Instagram: @rosieschwartz

Thanks Rosie! 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: Angela Birnie MEd, RD, RCC

ANGELA BIRNIE
PRIVATE PRACTICE & 
REGISTERED CLINICAL COUNSELLOR

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Angela has been following the series and came up as a great candidate for an interview due to her RCC designation, among other things. Private practice has allowed her to combine her specialties to better serve her clients, and the two fields pair so well together. She is definitely caring and compassionate and spends time with upcoming dietitians which is very valuable. Perhaps someday I'll get to attend a dietitian potluck with Angela!

Why did you become a RD?

I’ve wanted to be a RD since I was relatively young. I had the opportunity to see one as a kid, and she pulled food models out of her desk as part of her assessment. I was immediately hooked! I thought that anyone who got to keep plastic “toys” in their desk must have a fun job.

As I got older and started more formal career exploration, the RD role continued to seem like a good fit. It allowed me to blend my desire to help people with my interest in health and wellness.

What area of dietetics do you work in?

I focus on helping clients with eating disorders and disordered eating, though I also work with clients with chronic illnesses. Most of my clients know what they “should” be doing to improve their mental and physical health, and come to me because they feel stuck in trying to make those changes.

How would you explain what you do?

I work in private practice full-time, as both a Registered Clinical Counsellor and as a Registered Dietitian. Clients have the option of coming for nutrition counselling, therapy/psychological counselling, or integrating both.

What are your ‘typical’ daily/weekly tasks?

Most of my time is spent in individual appointments with clients. I also spend time liaising with other health care providers about the care of the clients we have in common, preparing for sessions by reviewing client files and the care plan, writing session notes, and reading/researching various things for professional development. And, when I can’t schedule an appointment with a new client because my practice is full at times, I spend time referring them to other providers who can offer them support right away.

I also agree to meet with students on a fairly regular basis, when they have questions about the field or various career paths.

What has been your career path?

I worked as a casual dietitian or in temporary positions in a hospital for a few years. I got a job in an eating disorder clinic as a dietitian and worked there for about 7 years, in various programs.

To develop my counselling experience, I worked as a counsellor in a residential eating disorder program. After finding the shift work difficult and ultimately not wanting to choose between working as a dietitian or a counsellor, I made the move to private practice.

What advanced education or special training do you have?

In addition to my B.A.Sc. in Nutrition, I completed a M.Ed. degree in Counselling Psychology, and am a Registered Clinical Counsellor.

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

I hope that psychology and counselling continues to blend with dietetics. I wasn’t exposed to very much psychology when I completed my dietetics degree. Early in my career, I focused too much on educating clients on what needs changing instead of how to change.

Stigma and fear of judgement from health care providers inhibits lots of clients from accessing health care as much as they need to, or at all. As dietitians and other health care providers are trained more in motivational interviewing, behaviour change strategies, and exploring our own biases and lenses (which we all have, even when we try hard not to), we will be even better at creating an atmosphere of unconditional acceptance and support for our clients. And this will allow us to be even more curious about their barriers, and to be even more creative in facilitating change.

What misinformation about RDs would you like to clear up?

That we’re here to be the “food police”, and that we only eat “perfectly” (whatever that is.) Dietitians understand and live the balance between wanting good health and wanting a good quality of life (including treats). We want to help clients with that balance too. People can be healthy in all shapes and sizes and with different lifestyles. We don’t treat everyone with the same recommendations.

What would you like people to know about RDs?

That we love food, and host the best potluck events around. The food is beyond amazing. If you’re ever invited to a dietitian potluck, accept immediately! :)

What are challenges you encounter as a RD?

Like lots of RDs, I really value professional development – reading, researching, learning from colleagues and attending workshops. Trying to keep up to date in two fields (nutrition & psychology) is definitely a challenge sometimes!

What do people think that you do for a living?

Sometimes people think that I only teach about Canada’s Food Guide. Food, nutrition, and the factors that impact why we eat (or don’t) or exercise (or don’t) are so much more complicated than that.

What are you passionate about in dietetics?

I’m passionate about helping clients re-learn how to listen to their bodies and identify their own needs. I also love helping people re-connect to the joy of eating, and to learn to be kinder to themselves when things don’t go as they planned or hoped.

What is your favourite meal?

I could never pick just one! Cheese is my favourite – it takes most things from “good” to “amazing”. And during the summer, I love barbecued vegetables drizzled with reduced balsamic vinegar and sprinkled with a bit of chive-flavoured salt.

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

Self-compassion is crucial to change. Believing that we need to have “more willpower” or be harder on ourselves to meet our goals often sets us up to fail. Self-compassion isn’t about letting ourselves off the hook and rationalizing any behaviour. It’s about accepting that we aren’t perfect, being curious about why we might act in ways that aren’t aligned with our goals, and creating a kind and realistic plan to move in the direction of living the way we want to live. When my clients incorporate true self-compassion, they are better at making the changes they want to make.

And, if you’ve been “stuck” for a long time, consider incorporating some counselling into your life. You might benefit from just a few sessions to work through some stress, or may need longer-term support to work through some tough things that have happened. Often, if we’re trying something over and over and not getting to where we want to be, there’s a good and complicated reason for it.

More about Angela:

Website: www.angelabirnie.com

Thanks Angela! 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: Susanne Suchar RD, LD/N, CNSC

SUSANNE SUCHAR

CLINICAL, COUNSELLING & LONG TERM CARE

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Susanne responded to my Facebook inquiry about dietitian credentials, since she has some unique letters behind her name. She has a very interesting career path, having worked in numerous settings, in numerous countries. Working as part of a team and collaborating comes through as a consistent theme and something that is important with regards to the unique knowledge and skills dietitians have to offer.

Why did you become a RD?

While weighing my options for an interesting major, having made some changes, I took a class in introductory nutrition. I loved the practical information, so useful in my daily life, as well as the inspirational teacher, who convinced me of the many opportunities the career offered.

What area of dietetics do you work in?

I currently do not work, as my family relocated to Panama, where the profession can be practiced only by citizens of the country. I have spent the last several months on numerous online dietetics-related courses to reactivate my Florida dietitian license, and practicing my Spanish. I am also contemplating my future endeavours, which are likely to include certification as a specialist in gerontological nutrition (CSG) in 2018.

How would you explain what you do?

When I practice dietetics, I always strive to provide the best nutritional care possible for my clients and patients, whatever that implies for the person. You can say I assess the client’s nutritional needs and do my best to address them within the available parameters.

What are your ‘typical’ daily/weekly tasks?

Depends on the setting.

What has been your career path?

Right after graduation I worked at an acute care teaching facility in Miami, Florida, where I was exposed to acute care, rehabilitation, psychiatric care, and my favorite, intensive care. I took CNSD (Certified Nutrition Support Dietitian) certification to be able to work with the Nutrition Support Team, which consisted of the RD, a pharmacist, and a physician, writing most the of TPNs (Total Parenteral Nutrition) in the facility. I preferred working with this team, as it was evident that the team approach improved the nutritional status of the patients, and the RD was a respected part of the team.

After 4 years I transferred to a different acute care hospital, where I continued my intensive care and acute care path, in addition to outpatient care in the Cancer Center and the Diabetes Center. I obtained CDE (Certified Diabetes Educator) qualifications and enjoyed witnessing the effect that my work had on the quality of life of my clients.

As my family relocated to Israel, I had the opportunity to work at a facility specializing in Complex Continuing Care, including ventilation units for adults and children and inpatient dialysis, in addition to rehabilitation for all ages. It was a great experience to practice in a very different type of setting and in an environment where the RD was highly respected; no nutrition related changes could be made without the say of the dietitian.

After some time, I also found my way to Home Health Care, visiting homebound clients and working on improving their nutritional status. It seemed that I was often the only health care worker visiting, and I felt that I addressed more than just nutritional needs. It was extremely fulfilling to see the impact my advice had on the quality of life of my clients and their caregivers, even though it was difficult to see the end of life cases that could not be saved with nutritional care.

After another relocation, this time to Toronto, Ontario, it took me some efforts of networking and volunteering before I was lucky to start Nutrition Counselling over the phone for an EFAP (Employee and Family Assistance Program). While I was frustrated by cancellations and no-shows, I enjoyed those clients that really wanted my advice and saw positive changes in their health. One of my volunteer stints developed into casual employment at a combined Long-Term Care and Complex Continuing Care facility, where I enjoyed working with a diverse and experienced RD staff. At the same time, I did some work at a hospital-affiliated Rehabilitation Center, which I found through a nursing agency.

My most recent job was as a contract dietitian at a Long-Term Care home in downtown Toronto, overseeing nutritional care 3 days a week. Funnily enough, having always consciously avoided this health care setting, I found it remarkably rewarding, being part of the daily lives and seeing the direct impact of my work on my residents.

What advanced education or special training do you have?

I am certified as a Nutrition Support Dietitian/Clinician (CNSD/CNSC) since 2004, a specialty I have kept current over the years. I certified as a Diabetes Educator (CDE) in 2008, but was unable to keep it up as I left the country and could not obtain the hours needed to re-certify. I also took the ADA (now AND) Adult Weight Management Certification in 2007.

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

I would love to see the RD being accepted and respected as the expert on nutrition, and that being reflected on salaries and job opportunities. In clinical dietetics, having Nutrition Managers that champion their RDs is a must in this respect, and not often seen in my experience.

What are you passionate about in dietetics?

Having a positive impact in the lives of my clients/patients and their families/caregivers. I have been lucky to find this in several settings over the years, and I look forward to finding my way back there in the future.

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

Regardless of the setting there is always a need to collaborate with other disciplines, including SLPs (Speech-language pathologists), doctors, nurses, OTs (Occupational Therapists), PTs (Physical Therapists), social workers, family members, and more. It took me a while to realize the marked improvement in the care given when everyone is on the same page.

Being on the same page also means that the client/patient must agree with the plan of care for it to be successful. I can recommend changes up and down the walls, but often see myself having to compromise for the sake of client buy-in and cooperation, and ultimately, success.

More about Susanne:

Email: susannesuchar@gmail.com

LinkedIn: Susanne Suchar

Thanks Susanne! 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: Carolyn Berry BSc., RD

CAROLYN BERRY

BERRY NOURISHED

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Carolyn seems to have found her spot in the dietetics world, although we know that careers evolve and change as we do - which is why we're lucky that our profession has a variety of areas to explore. I love her daily work goal and will be trying her overnight oat recipe (as we enjoy them too!). For those who like atypical days along with variety in their tasks, dietetics seems to be the way to go. I continue to be amazed at what we do in a day or even a week. Carolyn also brings up the notion of taste, as we know that's important along with the enjoyment of food.

Why did you become a RD?

I always knew that I wanted to be in a profession where I could help people. That, combined with an interest in food, nutrition and fitness led me down this career path. I realized this during my first year of college. What I didn’t realize was how science focused a degree in Dietetics is. That part nearly scared me off, as I struggled with many of these courses, but in the end, it made me stronger, and I’m sure glad I stuck through it.

What area of dietetics do you work in?

A bit of everything:

• Berry nourished is my private practice. I counsel individuals and couples, mainly in the areas of weight loss and IBS (Irritable Bowel Syndrome). I also provide lunch and learn presentations for various businesses.
• I am a diabetes educator in an outpatient diabetes clinic with Fraser Health. I counsel patients 1:1 and teach education classes.
• I recently started a cooking class program within the Shapedown BC program. The program teaches families how to make healthy lifestyle changes, and I focus on the cooking aspect.
• I counsel executive clients at Medisys Preventive Health Clinic located in Downtown Vancouver.
• I lead nutrition tours at Save-On-Foods.
• I work with clients over the phone, as well as provide lunch and learn presentations for NDC - Nutrition at Work.
• I regularly contribute recipes and nutrition articles for Nourished Babe, a prenatal nutrition App.
• I am a contributing writer for Huffington Post BC.

How would you explain what you do?

Though my day-to-day tasks vary greatly depending on where I am working, my goal is always the same: to motivate, excite and empower all types of people to make the best decisions to improve their health. I aim to provide informative and practical nutrition advice with my food-first approach to health. I connect with people through food, and strongly believe that food should be both healthful and delicious.

What are your ‘typical’ daily/weekly tasks?

There is no such thing a ‘typical’ day or week for me. With all of the different roles I have, I spend a fair amount of time building my schedule for the next few months. For example, some days I will work only at the hospital, and other days I will work at the clinic, present a lunch and learn, and see a few private clients all in one day. I also spend a fair amount of time working from home, which usually involves writing up assessments for clients, writing articles, or phoning my tele-clients.

What has been your career path?

I have been working as an RD for almost 4 years now. I started my blog Berry Nourished (formerly Wealth of Health) 5 years ago during my internship. I knew right away that I had a passion for cooking, writing, and food photography. However, my first official job was working as an inpatient and outpatient clinical dietitian for Fraser Health. As great of an experience as this role was, I realized early on that it wasn’t right for me. I didn’t feel energized. So I made a few changes over the years and started seeking out other areas of work. As busy and hectic as my schedule is currently, I feel energized at the end of most work days, and most importantly, I have an incredible amount of job satisfaction.

What advanced education or special training do you have?

I’m currently working towards getting my CDE (Certified Diabetes Educator) designation. This involves obtaining at least 800 hours of experience working in diabetes education, and writing the Canadian Diabetes Educator’s Board (CDECB) exam. I write the exam this May.

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

Ideally, the term “dietitian” will be recognized by the public as the profession to seek out for the best and most sound nutrition advice. We have come leaps and bounds promoting our profession, however we still have a long way to go. Continuing to make media appearances on tv and the radio; writing articles for various publications, and using social media as a means to communicate our expert opinions will continue to be important.

What is your favourite meal?

Overnight oatmeal – the perfect balance of protein, fibre and fruit! This has been my breakfast almost every morning for the past 3 years, and I don’t think I’ll ever get tired of it.

More about Carolyn:

Website: www.berrynourished.com
Facebook: Berry Nourished
Twitter: @berrynourished
Pinterest: Carolyn Berry

Thanks Carolyn! 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: Michelle Katz MS, RD, LD, CDE

MICHELLE KATZ

MNT IN DIABETES
for something nutrishus

Michelle shows us once again the diversity in the dietetics profession.  She works with groups/classes, one-on-one with individuals and takes part in clinical trials, thus requiring and possessing a variety of skills. Her optimism for the future is great and it's truly exciting to be part of a field that is changing and growing in so many different areas (yay science!). Her concern about misinformation is one I'm sure we all share as we support our patients/clients in the pursuit of health and an enjoyable life, which she reminds us takes commitment.

Why did you become a RD?

Since I was in my young teens I always had an interest in food. My mom used to cook all meals at home. We hardly ate at restaurants and I use to help her looking for healthier recipes. My dad had hyperlipidemia, hypertension and heart disease so we were always watching for his food choices. Once I graduated high school I knew I wanted to help people, I wanted to stay in the science /health/ medical area. I explored the different options that University of Costa Rica was offering at that time and Licensed in Nutrition was calling my name.

What area of dietetics do you work in?

Currently I'm working providing medical nutrition therapy (MNT), specialized in diabetes.

How would you explain what you do?

• I provide diabetes education to patients with type1 diabetes, type 2 diabetes and gestational diabetes. I also help coordinating clinical trials in diabetes.
• I teach classes for diabetics once a month using the “learning maps” concept sponsored by Merck.
• I provide private nutrition consultation to families and individuals for weight loss and healthy eating in general.

What are your ‘typical’ daily/weekly tasks?

• Provide nutrition counseling to patients with diabetes.
• Counseling patients on insulin administration, monitoring blood sugars and any need for training in devices like pumps, continuous blood sugar monitoring (CGM), Vgo among others.
• Coordinate clinical trials – screening patients for studies and follow them up during the different studies we currently have.

What has been your career path?

My career path is definitely a ladder. There are so many opportunities in the world of diabetes. Always new devices, new medications, new types of insulin, artificial pancreas, etc. It is a constant change and is growing all the time.

What advanced education or special training do you have?

I have a Master’s degree in Nutrition and I am a Certified Diabetes Educator.

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

I think we can expect many opportunities coming up in the next 5 years in the industry, but we need to work hard and show the industry all the many areas we can help and make a change in the patient life and health as dietitians.

What misinformation about RDs would you like to clear up?

People often get confused with nutritionist and RDs. It’s important to clear up that dietitians are committed to evidence-based practice. This means that when we make a recommendation it is based on the best available scientific evidence. Dietitians translate the science into practical information you can use to improve your health.

What would you like people to know about RDs?

I would like people to know that RDs are university trained, regulated health professionals who use several educational tools and research to make sure their advice is based on the best available information.

What are challenges you encounter as a RD?

Main challenges I encountered are all the nutrition advice we see online or in the media. Many recommendations are not based on scientific evidence.

Lots of advertising trying to sell the “quick fix” like fast weight loss, lower cholesterol and blood sugars with supplements among others. But if it sounds too good to be true, then it likely is. Making lifestyle changes is a commitment to eating well and exercising regularly.

What do people think that you do for a living?

If you ask my 12-year-old daughter she will say I teach people how to eat better.

Other people might think that we “make diets” or we help people lose weight.

What are you passionate about in dietetics?

I am passionate about helping others and making a difference in people’s life, Every time patients returned to my office and their blood sugars improved, their weight is down, they feel better, their babies are born healthy - I just can’t explain the feeling of satisfaction. It’s just hard to describe the great feeling of helping others and seeing results of hard work and dedication from the patient end.

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

Like I mentioned above, we are university trained professionals that used scientific evidence in a very creative way to translate into practical recommendations to manage and improve your health. The title dietitian is protected by law.

What is your favourite meal?

Fresh salads, sweet potatoes, vegetables and dark chocolate :)

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

I just say to please, please don’t believe everything you read. Do your research.

One single study is not enough to make a claim. Were the studies done in humans or animals? What are the person’s qualifications? Dig a little deeper before you make a change. One study or theory is not enough to change our advice.

And last but not least: Eat a variety of foods including vegetables, fruits, dairy, legumes, nuts and fish, portion control, and the right balance of meals and exercise every day.

More about Michelle:

Email: Katzdfw@sbcglobal.net
Facebook: Michelle Lechtman-Katz

Thanks Michelle! 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: Vincci Tsui, RD

VINCCI TSUI

PRIVATE PRACTICE

for something nutrishus

I follow Vincci's social media and have even referred people to her, although we've never met face-to-face, so I was excited to learn more about her. She has a great philosophy with a focus on supporting the unique concerns/needs of individuals instead of a one-size-fits-all approach. Like Vincci, I have also been called a nutritionalist and I enjoy when my hubby cooks for me too. She's coming up on 4 years in private practice and I'm sure will have lots of success ahead of her!

Why did you become a RD?

As a kid, I was always good at, and enjoyed, science and math, and coming from a Chinese family, there was some pressure to become a doctor, but I didn’t think I could handle the stress that would come with that profession! We had a family friend who was a dietitian, and I was always fascinated by how the food we ate broke down in the various nutrients that our bodies need to function. Additionally, everybody eats. I wanted to be in a profession that everyone could relate to, as opposed to seeing people’s eyes glaze over when you talk about your work.

What area of dietetics do you work in?

Currently I have a private practice where I specialize in working with people who crave more than standard, mainstream diet advice. Often my clients come in with multi-layered concerns, for example, they might want to lose weight, but they’re limited by their food sensitivities or cooking meals that their entire family will like; or they want to learn how to fuel properly for a marathon, but they are vegetarian.

How would you explain what you do?

I help people discover a way of eating that meets their unique health and lifestyle needs.

What are your ‘typical’ daily/weekly tasks?

Typically, I meet one-on-one with clients and create content for my weekly newsletter and social media posts. I also teach nutrition and cooking classes, write articles for magazines and websites, and occasionally am interviewed for magazines, TV or radio.

What has been your career path?

I’ve been a dietitian for almost seven years, and have worked in a variety of settings (mainly because I often take on more than one job at once!) I’ve worked in a personal training studio, private medical clinic, hospital, and bariatric specialty clinic. I started my private practice in July 2012.

What advanced education or special training do you have?

I have a minor in Entrepreneurship, and I’m a certified Craving Change Facilitator. Otherwise, I’m always doing courses, webinars and workshops, but don’t really have any certifications to show for it! Ha! Most of the education is nutrition-focused, but I’ve also been doing more training in business development and marketing.

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

This change would probably take much longer than 5 years, but my hope is that dietitians become the go-tos when it comes to nutrition expertise.

Things that might be achievable in 5 years: 1) All extended healthcare plans provide coverage for dietitians, so that people have better access. 2) Everyone knows the difference between a dietitian and nutritionist. 3) People realize that nutritionalist is not a word.

What misinformation about RDs would you like to clear up?

Ugh. SO MUCH MISINFORMATION: That dietitians just put people on diets. That dietitians only follow Canada’s Food Guide. That dietitians are the food police. That dietitians only eat “healthy food”, or boring, bland food. That dietitians are behind the times. That dietitians don’t know how to cook. This could be a whole interview in and of itself.

What would you like people to know about RDs?

Despite the name of our profession, we’re not out to put people on diets, or make everyone (or anyone, actually) follow Canada’s Food Guide. We’re here to help people achieve better health and wellness through food, based on current research. Also, if we’re eating together, you don’t need to hide your food from us – we’re not paying attention! Often, we’re more worried about what you think of what we’re eating.

What are challenges you encounter as a RD?

Misinformation, whether it’s about our profession, or about food and nutrition in general. Sometimes I feel like I have to put out the fires before I can get to the fun stuff!

Also, food is so much more than fuel. It’s comfort. It’s celebration. It’s cultural identity. It’s habit. So there’s a lot to consider when it comes to eating well, way, way, way beyond calories, nutrients and “what’s good for you.” I think this is a fun challenge though.

What do people think that you do for a living?

Post photos of my meals on Instagram (hahaha).

What are you passionate about in dietetics?

Eating well should be straightforward, doable and enjoyable, and I believe that everyone deserves to discover the food choices and eating habits that checks those three boxes for them. The “perfect diet” is one that you can keep “following” for life, and I love it when I see people have those “aha” moments where they realize that healthy eating isn’t about rules and restrictions.

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

RDs consider the big picture when it comes to food and eating well. We look at the whole body of evidence, instead of jumping on the newest study or latest trend. We look at how all foods can fit in your lifestyle and help you move toward your goals, instead of restricting “bad” foods and pushing specific “good” foods.

What is your favourite meal?

Any one that my husband makes for me!

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

You know more about healthy eating than you think! If you’re choosing minimally processed, plant-based foods most of the time, then you’re already on the right track. I think there’s so much nutrition noise out there that it makes us doubt our own intuition in terms of what’s good for us and makes us feel good. So my biggest tip when people feel overwhelmed and not sure where to start is to start by looking within, and use your own knowledge and past experiences just to help you get going. Then work with a dietitian to help you fill out the nitty-gritty details.

More about Vincci:

Website: Vincci Tsui, RD
Facebook: Vincci Tsui, RD
Twitter: @VincciRD
Instagram: @vinccird
Snapchat: vinccird

Thanks Vincci! 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: Vincci Tsui, RD

VINCCI TSUI

PRIVATE PRACTICE

for something nutrishus

I follow Vincci's social media and have even referred people to her, although we've never met face-to-face, so I was excited to learn more about her. She has a great philosophy with a focus on supporting the unique concerns/needs of individuals instead of a one-size-fits-all approach. Like Vincci, I have also been called a nutritionalist and I enjoy when my hubby cooks for me too. She's coming up on 4 years in private practice and I'm sure will have lots of success ahead of her!

Why did you become a RD?

As a kid, I was always good at, and enjoyed, science and math, and coming from a Chinese family, there was some pressure to become a doctor, but I didn’t think I could handle the stress that would come with that profession! We had a family friend who was a dietitian, and I was always fascinated by how the food we ate broke down in the various nutrients that our bodies need to function. Additionally, everybody eats. I wanted to be in a profession that everyone could relate to, as opposed to seeing people’s eyes glaze over when you talk about your work.

What area of dietetics do you work in?

Currently I have a private practice where I specialize in working with people who crave more than standard, mainstream diet advice. Often my clients come in with multi-layered concerns, for example, they might want to lose weight, but they’re limited by their food sensitivities or cooking meals that their entire family will like; or they want to learn how to fuel properly for a marathon, but they are vegetarian.

How would you explain what you do?

I help people discover a way of eating that meets their unique health and lifestyle needs.

What are your ‘typical’ daily/weekly tasks?

Typically, I meet one-on-one with clients and create content for my weekly newsletter and social media posts. I also teach nutrition and cooking classes, write articles for magazines and websites, and occasionally am interviewed for magazines, TV or radio.

What has been your career path?

I’ve been a dietitian for almost seven years, and have worked in a variety of settings (mainly because I often take on more than one job at once!) I’ve worked in a personal training studio, private medical clinic, hospital, and bariatric specialty clinic. I started my private practice in July 2012.

What advanced education or special training do you have?

I have a minor in Entrepreneurship, and I’m a certified Craving Change Facilitator. Otherwise, I’m always doing courses, webinars and workshops, but don’t really have any certifications to show for it! Ha! Most of the education is nutrition-focused, but I’ve also been doing more training in business development and marketing.

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

This change would probably take much longer than 5 years, but my hope is that dietitians become the go-tos when it comes to nutrition expertise.

Things that might be achievable in 5 years: 1) All extended healthcare plans provide coverage for dietitians, so that people have better access. 2) Everyone knows the difference between a dietitian and nutritionist. 3) People realize that nutritionalist is not a word.

What misinformation about RDs would you like to clear up?

Ugh. SO MUCH MISINFORMATION: That dietitians just put people on diets. That dietitians only follow Canada’s Food Guide. That dietitians are the food police. That dietitians only eat “healthy food”, or boring, bland food. That dietitians are behind the times. That dietitians don’t know how to cook. This could be a whole interview in and of itself.

What would you like people to know about RDs?

Despite the name of our profession, we’re not out to put people on diets, or make everyone (or anyone, actually) follow Canada’s Food Guide. We’re here to help people achieve better health and wellness through food, based on current research. Also, if we’re eating together, you don’t need to hide your food from us – we’re not paying attention! Often, we’re more worried about what you think of what we’re eating.

What are challenges you encounter as a RD?

Misinformation, whether it’s about our profession, or about food and nutrition in general. Sometimes I feel like I have to put out the fires before I can get to the fun stuff!

Also, food is so much more than fuel. It’s comfort. It’s celebration. It’s cultural identity. It’s habit. So there’s a lot to consider when it comes to eating well, way, way, way beyond calories, nutrients and “what’s good for you.” I think this is a fun challenge though.

What do people think that you do for a living?

Post photos of my meals on Instagram (hahaha).

What are you passionate about in dietetics?

Eating well should be straightforward, doable and enjoyable, and I believe that everyone deserves to discover the food choices and eating habits that checks those three boxes for them. The “perfect diet” is one that you can keep “following” for life, and I love it when I see people have those “aha” moments where they realize that healthy eating isn’t about rules and restrictions.

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

RDs consider the big picture when it comes to food and eating well. We look at the whole body of evidence, instead of jumping on the newest study or latest trend. We look at how all foods can fit in your lifestyle and help you move toward your goals, instead of restricting “bad” foods and pushing specific “good” foods.

What is your favourite meal?

Any one that my husband makes for me!

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

You know more about healthy eating than you think! If you’re choosing minimally processed, plant-based foods most of the time, then you’re already on the right track. I think there’s so much nutrition noise out there that it makes us doubt our own intuition in terms of what’s good for us and makes us feel good. So my biggest tip when people feel overwhelmed and not sure where to start is to start by looking within, and use your own knowledge and past experiences just to help you get going. Then work with a dietitian to help you fill out the nitty-gritty details.

More about Vincci:

Website: Vincci Tsui, RD
Facebook: Vincci Tsui, RD
Twitter: @VincciRD
Instagram: @vinccird
Snapchat: vinccird

Thanks Vincci! 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: Amy Gorin, MS, RDN

AMY GORIN, MS, RDN

AMY GORIN NUTRITION, WEIGHT WATCHERS

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I am pleased to share another very passionate dietitian with you. I don't know how Amy finds hours in her days as she is a busy writer, communication consultant, media expert, recipe developer, and one-on-one counsellor. Amy has a unique media, journalism, and magazine background that definitely shapes her current work. She went back to school to get her credentials and I'm happy she joined our profession! The Academy of Nutrition and Dietetics has information for Career Changers and Today's Dietitian has a feature on Second-Career Dietitians like Amy. 

Why did you become a RD? 

My first job was as an assistant in the nutrition department of Prevention magazine. One day, I spent over an hour on the phone with an expert who explained to me, in a very scientific way, the differences between the omega-3s DHA and EPA and how they help the body. I loved the conversation, and I wanted to understand this type of science in a matter of minutes—so I started thinking about going back to school to become a dietitian. Also, I was an overweight child and struggled with my weight into adulthood. Helping others manage their weight is something I feel very passionate about, and that was a huge driver, too.

What area of dietetics do you work in? 

I do a little bit of everything. My private practice focuses in weight management, vegetarian and vegan eating, and general wellness. A lot of my time goes toward writing nutrition- and health-focused articles for magazines and web sites. I develop recipes for some of these publications, as well as for corporations. Additionally, I consult with food companies and corporations to create effective media messaging.

How would you explain what you do? 

In my nutrition communications work, I help get researched, accurate nutrition information out into the world. In my private practice work, I help clients meet their nutrition and health goals, helping them to feel like the best possible version of themselves.

What are your ‘typical’ daily/weekly tasks? 

It really varies! I spend a few days a week reading studies, interviewing experts for stories, and writing articles. I write a weekly post for my WeightWatchers.com blog, “The Eat List,” as well as articles for publications such as ReadersDigest.com, FitnessMagazine.com, Dr. Oz the Good Life, Sonima.com, Yoga Journal, and Runner’s World. I also write social media posts to get the word out about these articles and other nutrition-focused news. If I’m working on recipe projects, I’ll spend hours in the kitchen and try to time my recipe testing around meals. I have a mini photo studio that I use to take photos of these recipes, and then I determine the nutrient breakdown of the recipes with nutrition software. 

I counsel a couple of clients a week, and this is done either in-person or through virtual sessions. So I’ll spend time preparing information and meal ideas for those clients. As well, I attend one or two media events each week, which provide story ideas and allow me to network. And I might have a couple of meetings a week with editors or potential clients, in addition to a few media interviews.

What has been your career path? 

I started off as a nutrition and health magazine editor. My first job was at Prevention magazine, as an editorial assistant. I then moved to American Baby (now Fit Pregnancy and Baby) as the assistant health and nutrition editor, then to Parents as the associate health and nutrition editor. My last two publishing jobs were as senior diet editor at Health and senior editor at Weight Watchers and WeightWatchers.com. When I was at American Baby, I began a part-time program at New York University to take the classes required to become a registered dietitian nutritionist (RDN - equivalent to the Canadian RD credential). I continued doing so for six years, then left my Weight Watchers job to complete my dietetic internship full-time. Now, I’m an RDN and freelance writer.

What advanced education or special training do you have? 

I have a master’s of science in journalism from Northwestern University, with a focus in magazine publishing.

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

There’s a lot of great information in the world of nutrition communications—but also a lot of miscommunication from non-experts. I love that more and more publishing outlets are looking to work with RDNs, and I wish for that trend to continue.

What misinformation about RDs would you like to clear up? 

RDNs can be nutritionists, but nutritionists cannot be RDNs. The education and training to become a RDN is large. To become a RDN, you must take a significant amount of coursework from an accredited program, with classes focusing in nutritional science, human physiology, chemistry, and more. Then you must be accepted to a very competitive supervised internship program, then complete a minimum of 1,200 hours in that internship. Next comes passing a comprehensive test and then completing continuing education credits for the entirety of your career. On the other hand, the term “nutritionist” is not regulated.

What would you like people to know about RDs?

Like doctors, many dietitians have specialties. Some dietitians, like me, specialize in weight management. Others focus in prenatal nutrition, kids’ health, renal nutrition, oncology nutrition, or other areas. There are many options!

What do people think that you do for a living? 

They probably think I tell people what to eat. In reality, this is a small part of what I do, and I never mandate that someone must eat something. I like to navigate toward an ideal but also work in line with a client’s food preferences and habits.

What are you passionate about in dietetics?

I love learning about weight management and vegetarian eating, as these are my big areas of interest. I also love to read all the new studies and see where the research is headed. I really, really love nerding out with my research, such as in the in-depth articles I write for Sonima.com.

What is your favourite meal? 

I like to think that I single-handedly support the Greek yogurt market! I eat it almost every day. So my favorite meal is breakfast: 2 percent fat plain Greek yogurt with fruit (I switch it up between blueberries, raspberries, bananas, and more), nuts or nut butter (like almond butter, peanut butter, almonds, or pistachios), whole-grain cereal, and a dash of cinnamon.

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

Your perfect job does exist. You just might have to create it yourself!

More about Amy:

Website: Amy Gorin Nutrition

Blog: WeightWatchers.com The Eat List

Twitter: @AmyGorin

Facebook: Amy Gorin, MS, RDN

Instagram: @amydgorin

Linkedin: Amy Gorin MS, RDN

Pinterest: Amy Gorin

Thanks Amy! Find out more about What RDsDo.

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