What RDs Do: Deanne Segrave-Daly, RD

DEANNA SEGRAVE-DALY

TEASPOON COMMUNICATIONS

for something nutrishus

I've known of Deanna and Serena for years now. They are the type of private practice dietitians that came to mind when I started this series and also served as business inspiration for me. Deanna is very active online and always sharing delicious recipes as well as kitchen hacks for practical healthy cooking at home. Interestingly, we both started communications work with our local dairy groups.

Why did you become a RD?

I became interested in nutrition myself when I gained weight at college and started looking into healthier eating habits. And I’ve always loved cooking and the culture surrounding food.

What area of dietetics do you work in?

Communications/Social Media/Blogging

How would you explain what you do?

For the past 9 years, I’ve co-owned a food-focused communications business called Teaspoon Communications with my business partner, Serena Ball. We work with a variety of food companies, PR agencies and commodity groups doing everything from recipes development, to social media outreach, to TV spots to article writing to creating presentations.

What are your ‘typical’ daily/weekly tasks?

Daily/weekly tasks include online- promoting healthy recipes, kitchen tips, nutrition finds, etc. on my social media handles as well as keeping our blog, Teaspoon of Spice running smoothly.

On any given week, I could be working on preparing for a Facebook live spot, shooting a Healthy Kitchen Hacks video, hosting a recipe contest through The Recipe ReDux (a blogger community I co-own and manage with Serena and Regan Jones) or planning for Blog Brulee (an annual dietitian blogger workshop that I co-founded with Regan, Robin Plotkin and Gretchen Brown.)

What has been your career path?

From the start I knew I didn’t want to be a clinical dietitian so I started in the community/education sector working for WIC and then being an outpatient dietitian at a prenatal clinic. Then I was hired by my local dairy council to do communications and PR work which I loved. I worked there for 9 years – between that job and being involved in the Food & Culinary Professionals DPG of AND is what gave me the experience and confidence to start my own business with two other colleagues (Serena and Bonnie Johnson) in 2009.

What advanced education or special training do you have?

Along with a BS in Nutrition, I have a BS in Marketing.

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

I wish I had that crystal ball! Communication wise, I know social media outlets will continue to be the main source of news for consumers and I think everything will be in video or live format (vs. photos or simply reading.)

More about Deanna:

Blog: Teaspoon of Spice
Facebook: Teaspoon of Spice
Twitter: tspbasil
Pinterest: tspbasil
Instagram: tsp_basil
LinkedIn: Deanna Segrave-Daly

Thanks Deanna! 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: Nicole Osinga, BASc, MAN, RD

NICOLE OSINGA
OSINGA NUTRITION & ACUTE CARE
for something nutrishus

After you learn more about Nicole, you'll have to check out her Instagram account. She has practical images of her meal prep and what she eats in a day - both of which may help give you ideas. Like Nicole, I'm also very interested in behaviour change, and as she says, most dietitians include it with the evidence. She continues to grow her business and learn about being her own boss, a world many of us aren't taught about in school. 

Why did you become a RD? 

I became an RD because this career path had been stuck in my mind since Grade 7. I remember we had a ‘Career Day’ in elementary school and remember selecting the card that said ‘Dietitian’ – and it was stuck in my mind. It made sense at the time because I had busied myself making diet plans for my friends during those years (LOL). 

What area of dietetics do you work in? 

I split my time between private practice (which involves media work, workplace wellness and counseling clients one-on-one) and working part-time in an acute care facility. I’m currently working towards my Certified Diabetes Educator certification. 

How would you explain what you do? 

‘I’m a plant-based meal prep master’. I own a nutrition consulting business and also work at an acute-care facility. 

What are your ‘typical’ daily/weekly tasks? 

I typically start the week on Sunday, where I prepare my instagram photos for the week, which includes meal preps, what I eat in a day, along with new recipes. I also aim to get at least one new blog post a week out. I find it helpful to schedule my social media/blog work at the beginning of the week. 

Monday – acute care facility 

Tuesday – morning is typically catching up on emails/media work/social media. I then do some client prep and see clients in the afternoon/evening

Wednesday – I see clients all day

Thursday/Friday – acute care facility 

I also sit on the College of Dietitians council and will have about one meeting a month with them. 

What has been your career path? 

When I graduated from the Masters of Applied Nutrition at UOG program in 2013, I thought I was destined to be an inpatient, acute-care dietitian. I thought this type of role would bring the challenge I was looking for. Once I graduated, I landed a few Long Term Care (LTC) contracts and was also teaching a cooking class for those with cancer. I realized the challenge I was looking for was actually in the teaching and behaviour change aspects of my cooking class job. I started hearing the same questions in my class from my participants (around soy, the alkaline diet, anti-inflammatory diet, etc.) so I started my blog in 2014, in order to give my participants more information. I kept active on my blog, and soon after I started my social media accounts. After some time, my blog and social media gained the attention of media outlets and I started to get asked for quotes and interviews. In 2015 I was contacted by the Toronto Star and worked for them as a freelancer for about a year, writing for their app ‘The Star Touch’ and also had a number of articles in print. I decided I needed to devote more time to media/private practice work, so I now only work part-time at an acute-care facility and rent a space in a physiotherapy clinic to counsel clients. I have a packed patient caseload in my practice and may need to adjust my hours further! I still keep up with my blog and social media work, and continue to appear in local and national media. 

What advanced education or special training do you have? 

I am a certified Craving Change Facilitator and attend Motivational Interviewing workshops. Behaviour change is an area that I could always use more training in. I’ve also attending a number of food photography workshops.

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

More business-savvy, private practice dietitians. We need them! We have to get out there more as a profession, as there is so much nutrition noise out there.

What misinformation about RDs would you like to clear up? 

That we use the Canada's Food Guide (I never do) or don’t condone special diets. I largely promote a plant-based way of eating, which some of my colleagues/client may find surprising! 

What would you like people to know about RDs? 

We are the most qualified people to give nutrition advice. Period. 

What are challenges you encounter as a RD? 

Learning to run a business as a sole proprietor, while also being responsible for delivering 100% of the services. I’ve had to learn how to define my target audience, how to market to them and provide services that guide them towards the results they are looking for. Not ever imagining that I would get into business during undergrad, I didn’t learn much about marketing or business communications! 

What do people think that you do for a living? 

A chef (which makes sense if you look at my instagram feed!). 

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

In my experience, RD’s seem to place an emphasis on the behaviour change process, in addition to the evidence-based scientific practice advice. 

What is your favourite meal? 

I’m on a tofu kick…anything with grilled tofu, grilled veggies and some kind of noodle 

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

Keep an open mind as the field of dietetics is rapidly changing! We have to be prepared to shift our practice. 

More about Nicole:

Instagram: @nicoleosinga_rd

Website: Osinga Nutrition

Email: nicoleosinga@gmail.com

Thanks Nicole! 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 

for something nutrishus

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: Michelle Jaelin, BFA, BASc, RD

MICHELLE JAELIN

MEDIA DIETITIAN, ARTIST 

& CREATIVE NUTRITION COMMUNICATOR

for something nutrishus

Michelle's use of artist in her title has always intrigued me and now I know the back story. I remember professors teaching us that nutrition is both a science and an art, which makes sense as we often have to translate research into practical advice, although Michelle is an artist in the true sense of the word. Her creative background contributes to her non-traditional approach to dietetics. She is kind and special and I appreciate her thoughts about our profession - where it's headed and where we should direct it. 

Why did you become a RD?

My path into dietetics was definitely an unconventional one. I was a Visual Arts student at York University’s School of the Arts, Media, Performance and Design in Toronto.

I discovered yoga and fitness to help manage the stress of university in my second year and wanted to learn more about health and nutrition. However, I was a grade A art nerd. I had no understanding of physiology, science or math at the university level whatsoever.

I found Health Education and Promotion and decided to apply for the Nutrition Team Lead position. I applied, thinking that the worse that can happen is I wouldn’t get the job!

I was lucky and got the job. And during that year, I decided to create a photo exhibition about “What Students Eat” inspired by photojournalists Peter Menzel and Faith D’Aluisio who created Hungry Planet: What the World Eats – featured in Time Magazine. It was a successful event, generating dialogue about food, nutrition and health behaviours of students across campus.

Figure 1 Michelle's first nutrition & art project: "What Students Eat" in 2008

After that, I knew I wanted to help people with food and eating through art. I interviewed a few practicing dietitians, went back to school to get some science credits and enrolled at Ryerson University to become a RD!

What area of dietetics do you work in?

Media (writing, speaking, TV) and private practice.

How would you explain what you do?

I communicate nutrition information in a fun and creative way, and help clients reach their health goals.

What are your ‘typical’ daily/weekly tasks?

As an entrepreneur, every day is different. There is often a lot of writing, emails, planning, time spent in my studio (food styling) and making stuff (food/recipes and displays). I also aim to visit locations across Ontario to better understand where our food comes from.

I hold another position as an Art & Cooking Instructor at a private art school. I teach children to be creative and exercise the right sides of their brains. I also teach cooking and basic food skills. Everyone is creative, but the skill needs to be nurtured.

What has been your career path?

In 2013, I auditioned and was chosen as a TEDx Speaker at TEDxRyersonU. My talk was about using art to help people understand their health and science better.

Figure 2 Michelle at TEDxRyersonU in 2013.

As a creative person, I never fit into the traditional roles of a dietitian. I started my own communications business because it catered to my strengths. I won the OHEA Media Release Competition 2 years in a row as a nutrition student and I have always loved communication, whether it be through written, verbal or visual art. I also have my own private practice.

What advanced education or special training do you have?

I hold a 4-year BFA Honours in Visual Arts Studio, and a certificate in Food Security from Ryerson University on top of my BASc Nutrition & Food degree from Ryerson and dietetic internship at Aramark Canada.

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

I would like to see more diversity in the field; men and women of different ethnicities, sizes, abilities, religions, sexual orientations and classes. Past Academy of Nutrition and Dietetics President Dr. Evelyn Crayton published a paper about the lack of diversity in dietetics in the 2015 issue of the Journal of the Academy of Nutrition and Dietetics and also presented this evidence at the 4th International Critical Dietetics Conference in Chicago. I would like to see a more inclusive and diverse profession.

What misinformation about RDs would you like to clear up?

Dietitians are human. We are not perfect, nor are we perfect eaters – there is no such thing. We are flawed, just like everyone else. We have good and bad days, and everything in between.

We are here to help with your own goals; not judge based on your food choices.

What would you like people to know about RDs?

Dietitians wear many different “hats” and work in all kinds of areas; therefore, a statement like “dietitians count calories” is not very accurate.

But if I could sum us up in one word, I would say collectively, we all care about nourishment.

What are challenges you encounter as a RD?

When others judge me based on my food choices. Hey, I’m human too!

What do people think that you do for a living?

Help people lose weight and make meal plans.

What are you passionate about in dietetics?

I am passionate about making a difference and finding non-traditional and creative ways to advance the profession.

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

Dietitians are smart. Seriously. I’ve never met a group of nutrition professionals as intelligent as registered dietitians! Our knowledge of nutrition is vast, we stay on top of literature and constantly undergo vigorous training by our respective regulatory bodies to maintain our credentials. I do not know any other nutrition/wellness professionals as smart as RDs!

What is your favourite meal?

Pizza, egg tarts, pretzels with mustard and chocolate cake. Not all together.

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

I share one of my favourite quotes by singer Jill Scott that resonated with me:

“We all have our own thing — that’s the magic – and everybody comes with their own sense of strength, and their own queendom. Mine could never compare to hers, and hers could never compare to mine.”

On a personal note, the only times I ever felt insecure or competitive was when I forgot what had made me special. And when I remembered what that was, that feeling went away.

Each and every single one of us is unique, even if collectively we are dietitians. When you find what makes you wonderful, you begin to see what’s wonderful in all other dietitians.

In the words of Jill Scott: find your own queendom.

It’s up to you to figure out what that is, and share your gift with the world.

More about Michelle:

Website: www.nutritionartist.com
Twitter: @NutritionArtist
Instagram: @NutritionArtist
YouTube: Michelle Jaelin
Facebook: NutritionArtistRD

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: Patricia Chuey, MSc., RD, FDC

PATRICIA CHUEY

FOOD & NUTRITION MEDIA COMMUNICATIONS
for something nutrishus

Patricia, aka "The People's Dietitian", seemed like a perfect fit for the 100th interview in the series. She was named the 2017 Ryley-Jeffs Memorial Lecture Award recipient by Dietitians of Canada and is a well-known Canadian (and originally Saskatchewan) dietitian and mentor. She has had numerous roles and envisions many career opportunities for the future of dietetics. Patricia offers great advice below, including one of my favourite quotes and terms like happy, healthy and being your best self.

Why did you become a RD? 

I thought I might become a doctor or Home Ec teacher. Being a dietitian is the perfect combination of both.

What area of dietetics do you work in? 

These days mainly in food and nutrition media communications. This involves TV appearances, writing, speaking, blogging, teaching cooking classes, recipe development, food product creation and consulting to the food industry. I’m also very involved as a mentor to both new and established dietitians in business. I’ve spent many years in private practice as a nutrition counselor. I also spent a decade working in sports nutrition with athletes and coaches from little league to professional and 9 years in the marketing department as a supermarket dietitian – a rapidly growing area of the profession and one with so much untapped potential.

How would you explain what you do? 

In a nut shell, I help create peace of mind for consumers on the subject of food in their lives. What should be a basic and fairly easy task of eating to fuel our busy lives get unnecessarily confusing in the endless sea of food and nutrition information we all sail on. My work is focused on equipping people with accurate and practical knowledge and skills to stay well nourished, enjoy what they're eating and live a healthy, happy life without constant focus on food.

What are your ‘typical’ daily/weekly tasks? 

Like many of our dietitian colleagues, for the past 25+ years, I have enjoyed that there’s such a wide variety in my work and no two days are exactly alike. That said, examples of tasks you’ll find me working on are:

• Preparing content and planning the set display for my next TV appearance
• Working in my home kitchen creating and testing recipes I’m developing for corporate clients
• Taking food photos for use in supporting my brand on social media
• Speaking on the phone in a mentoring session with a colleague
• Writing practical food and nutrition articles for a national corporate wellness newsletter I’ve written for since 1995
• Speaking to a group of women, kids or local athletes about healthy eating
• Preparing for a keynote address at a professional conference and then travelling to these events
• Assigning and reviewing projects for a nutrition intern to work on 
• Attending Board or Committee meetings for various projects
• Traveling to attend various food and farm tours
• Responding to magazine, print or radio interview requests
• Dreaming and brainstorming about my next business venture – this is ongoing and constant.

What advanced education or special training do you have? 

In addition to my BSc(Nutr) and RD designation, I’ve completed a Master of Science degree with a focus on adult education and sport nutrition. I’ve participated in many media and marketing related courses over the years. I’m also a trained cooking program facilitator.

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

A few random thoughts:

• The public is clearly aware that for safe, practical and accurate food and nutrition information, they talk to a registered dietitian not just anyone attractive with an interest in the subject
• There is more legal crackdown on food and nutrition information, programs and products that are not fact-based and can endanger the public
• Grocery stores are smaller yet the square footage filled with fresh fruits and vegetables (and ideas for how to use them) is bigger 
• Dietitians are employed in every single place that promotes, sells or serves food
• Dietitians revolutionize meals for seniors and are employed in all facilities where seniors reside, whether the healthy elderly or those in care homes
• Any TV or media program sharing nutrition information has a dietitian on the team
• When the public sees that a dietitian is associated with the program or service, they get excited because they know the food will be amazingly delicious and good for them.
• There is no sponsor funding accepted from any food company that makes unhealthy food or beverages. 

What misinformation about RDs would you like to clear up?

• That we have sold our soul to industry 
• That we count calories and want to put everyone on a bland, flavor-less diet
• That we all follow a strict meal plan and rarely enjoy treats
• That the food guide drives our entire professional life 

What would you like people to know about RDs?

• That we love delicious, healthy food and are experts in helping people get more flavour in their lives while meeting their needs, feeling great and achieving optimal health.
• That we know about every aspect of food and the multiple social, emotional and economical factors affecting eating. We’re trained and highly experienced in customizing advice recognizing that no two people have the exact same needs.
• That Canada’s Food Guide is a very basic, general population educational guideline only. It is not intended to be the answer to every specific individual need.

What are challenges you encounter as a RD?

Not many. I’m a believer in being aware of your competition and then doing the kind of work that makes them worry about YOU rather than you spending time and energy worrying about them.

What do people think that you do for a living?

Those who know me best think I have fun sharing delicious, creative, practical food ideas to boost their enjoyment in life while staying healthy. They’re correct.

What are you passionate about in dietetics?

Constantly reminding consumers how delicious and easy healthy eating actually is. I’m also VERY passionate about the future of our profession and supporting up and coming dietitians as a mentor.

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

Once you get to know an RD, you realize that EVERYTHING makes us different. Most of all, that we have the skill set, and one that is fact-based, to uniquely assess any eating situation and make very customized, delicious, do-able recommendations for improvements. We would NEVER EVER send a client out the door telling them to “eat no wheat, no dairy or sugar” without working with them on how to actually go about doing that safely, nutritiously and practically. 

What is your favourite meal?

Lots of local, in-season vegetables and fresh fish on the grill with pavlova for dessert.

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

• An 80-20 approach to healthy eating works best. We don’t just eat for physical nourishment, so be sure to leave room for all types of nourishment
• Without a positive sense of self-worth, continuing to work solely on healthy eating will not resolve the issues 
• If we all exercised more, we could ease up a little on this over-focus on food choices
• Be grateful for the amazing access to a fresh, healthy food supply we have in this country
• Support local growers and providers of food to help keep our food supply sustainable
• There are many entry points on the continuum of healthy eating. Listen super carefully to your clients and help them make improvements at the level they’re at and able to achieve
• Avoid teaching people to do diet math and count calories. Teach them to appreciate wholesome food, stay active and get them excited about cooking more at home.

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

“Comparison is the thief of joy.” Be your best self, not a version of you that is trying to compete or compare to someone else. Encourage your clients to do this too. Everyone has important gifts to share with the world. Get out there and share them!

More about Patricia:

Website: Patricia Chuey
Instagram: @PatriciaChuey

Facebook: Patricia Chuey

Twitter: @PatriciaChuey
Email: patriciachuey@shaw.ca

Thanks Patricia! 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: Gina Sunderland, MSc, RD

GINA SUNDERLAND

PRIVATE PRACTICE & CLINICAL NUTRITION

for something nutrishus

Gina is a Canadian dietitian that I feel I know already, even though we have yet to meet in real life. However, there are many things about her that I think will surprise you. I've seen her in various media clips which is likely the reason she feels so familiar to me. She's also a fellow prairie girl and I love her optimism about the future of our profession.

Why did you become a RD?

After high school I was travelling in Scandinavia with an international musical group called Up With People. Part of our tour took me to Sweden. I became captivated by the Scandinavian lifestyle focusing on healthy food choices and physical activity. I knew I was not destined to be a travelling musician, and it became clear to me that with my love of cooking, a career in nutrition would be a perfect choice! I sent my application for Foods and Nutrition Dietetics to the University of Manitoba from a mailbox in Denmark, and I have never looked back.

What area of dietetics do you work in?

I feel privileged to work in a few areas of practice, and love the variety!

I work in private practice and as a clinical dietitian three days a week at CancerCare Manitoba. I assist patients with their nutritional needs during cancer treatment, help them manage side-effects that impact on their nutritional intake, and answer questions about natural health products, vitamins, minerals, and herbal products. Oncology has been the most rewarding clinical area I’ve worked in.

After having my second child I decided to open a private practice to allow more flexibility with my work hours. Early on I was asked to appear as a guest on Breakfast Television, and I immediately fell in love with the creative aspect of media work. I enjoy coming up with TV segment ideas, key messages, recipes and food displays to tell a story. I’ve been fortunate to have grown my media presence over the years by partnering with food companies, marketing boards, and public relations agencies to represent a variety of food products and brands.

I am also a co-founder of Media Training Boot Camp with my terrific dietitian business partner Sue Mah. We provide media coaching and training to other dietitians at conferences, events across the country, through webinars, and personalized coaching. We want to ensure dietitians are the media’s go-to nutrition experts!

What are your ‘typical’ daily/weekly tasks?

It’s difficult to describe what a “typical” week look like. Each week is unique and involves a variety of tasks including seeing private clients, oncology patients, planning TV segments, writing, and working on projects for food companies and marketing boards.

What has been your career path?

I started my career at the London Regional Cancer Centre working with oncology patients. I have also worked in rehab, gynecology, medicine, diabetes education, and internship coordination. Now that I am back in oncology, it feels like the perfect fit!

What advanced education or special training do you have?

After my Bachelors degree from the University of Manitoba, I completed my Masters of Science at the University of Guelph and my Dietetic Internship at Chedoke McMaster Hospital in Hamilton.

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

I see dietitians working in an even greater variety of practice areas by taking leading roles as bloggers, recipe developers, nutrition experts in grocery stores, food industry, media, agriculture, and health promotion/disease prevention. Ideally, every Canadian should have access to the expertise of a registered dietitian!

What would you like people to know about RDs?

RDs have unique skills and can work in a wide range of areas. You’ll find us working in wellness institutes, private practice, grocery stores, hospitals, fitness centers, in the media, doing professional writing, teaching at colleges and universities, and much more!

What is your favourite meal?

The first that comes to mind is grilled salmon, asparagus, roast potatoes and a crisp green salad.

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

I love the challenge and diversity of work that is available to someone who calls themselves an RD. It is amazing to see all the great work colleagues across the country are doing. We are a smart, capable, creative group of professionals, and I can’t wait to see what the future will bring!

More about Gina:

Facebook: Gina Sunderland, MSc, RD
Twitter: @gsunderland
Instagram: @g.sunderland
LinkedIn: Gina Sunderland
Website: Gina Sunderland - Consulting Registered Dietitian
Email: gina@ginadietitian.ca

Thanks Gina! Find out more about What RDsDo.


If you're a dietitian that would like to be featured, email mesteph@nutrishus.com for the details!

What RDs Do: Zannat Reza MHSc, RD

ZANNAT REZA

FOOD & HEALTH STORYTELLER

THRIVE 360

for something nutrishus

Zannat and I have crossed cyber paths a few times with the clients we consult for. It seems that she was always meant to work in communications with her career starting in marketing and media positions. She loves sharing tips and recipes and has a great focus in her practice: "eat better, move more, stress less, boost brain power & create happy moments." As with others, we see the trend of misinformation around what we as dietitians eat and that we're not judging you aka we're not the food police!

Why did you become a RD? 

I’m the accidental dietitian. I was studying biochemistry and switched to nutrition because I like food and I like science. I also wanted to help people live better lives. 

What area of dietetics do you work in? 

Media and communications

How would you explain what you do? 

At thrive360, we go beyond food and tackle other health promotion pillars such that we inspire people to eat better, move more, stress less, boost brain power, and create happy moments. This is the consumer-facing part of the business.

The agency side of the business helps organizations with knowledge translation, content creation and media outreach.

What are your ‘typical’ daily/weekly tasks? 

I wake up at 5AM, and work for an hour. This usually means reading the news, replying to emails, and planning out my day. I work out at 6AM, and then deal with kids & school drop off until 9AM. I then get back to work. I try and schedule all my meetings for the week on the same day.

I read up on news of the world, politics, technology, social media, entrepreneurship, business trends and health promotion articles.

What has been your career path? 

I was studying biochemistry at McMaster University in my undergrad and decided to change track in third year. I took nutrition courses at U of T so I could apply to the Masters’ in community nutrition program. I got in and took Marketing and Management courses as electives. 

After graduating, there weren’t many jobs in public health, so I approached a social marketing firm, Manifest Communications, to find out what type of work they were doing. I got hired. The learning curve was steep as I was immersed in the creative process, advertising and understanding how to run an agency. I was there just under two years, but it felt like the amount of learning you would get in five years.

I then got a position at Dairy Farmers of Ontario as their Nutrition Media Specialist. And by the end of four years, I was their Media Relations Manager for nutrition and marketing activities.

After my first mat leave, I wanted more flexibility with my time, so I went into nutrition communications consulting. I did that for 11 years before launching my food and health communications social enterprise (a business that has a social purpose) in 2016. Thrive360 is a health promotion social enterprise.

What advanced education or special training do you have? 

I have a Masters of Health Sciences in Community Nutrition (similar to an MPH). I recently completed a certificate in Digital Strategy and Social Media Management at U of T.

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

Where RDs are in leadership positions outside of traditional roles.

What misinformation about RDs would you like to clear up? 

That we do eat chocolate and indulgent foods. We are *not* the food police.

What are challenges you encounter as a RD? 

Misconception that we are the food police.

More about Zannat:

Website: thrive360

Twitter: @thrive360ZR
Instagram: @thrive360ZR

LinkedIn: Zannat Reza

Thanks Zannat! 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: Sharon Palmer, RDN

SHARON PALMER

THE PLANT-POWERED DIETITIAN, AUTHOR

for something nutrishus

I am pleased to introduce Sharon, a registered dietitian with 16 years of health care experience. She is right in there with important messaging around increasing our consumption of plant-based foods and environmental issues such as sustainability. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (July 2012) was a critical success, and was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. I was excited to see that Sharon posts interviews on her blog as well, In the Studio with Sharon. Below she shares her thoughts on dietitians and trends as well as un-paid work and creating her dream job.
Why did you become a RD? 

I always loved food and cooking. I used to make granola for our family when I was 12, and dinner for the whole family most nights of the week. We had a large vegetable garden and I helped my mom can and make jam. I read diet books for the fun of it. I met a dietitian when I was a teenager and I thought she was the coolest person. It was a no brainer for me to choose this career path.

What area of dietetics do you work in? 

I work in journalism and communications primarily.

How would you explain what you do? 

I am an editor of two publications, freelance writer, blogger, author, speaker, and consultant. My specialty is plant-based nutrition. Every day I write about food and nutrition for some sort of media format.

What are your ‘typical’ daily/weekly tasks? 

I edit content for my publications, plan my blog content, and write for a particular project according to my assignments and commitments. Sometimes I might be developing recipes and taking food photographs for a project. Other times I might be doing a dining guide for a magazine. And other times I might be writing a power point for an upcoming talk. I also travel a fair amount to food and media events.

What has been your career path? 

I graduated with my Dietetics degree and completed my internship, thus became an RD quite awhile ago (more years than I’d like to admit!). I worked in so many various RD positions: clinical dietitian, food service director, consultant to health care facilities, nutrition software company, and then journalism. I’ve had my own business for the past 15 years. Now I have my dream job!

What advanced education or special training do you have?

I took some writing courses to improve my journalism skills, and I’ve taken some culinary courses over the years to improve my knowledge in that area. I also attend several nutrition and food conferences each year to stay on top of my skill base.

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

I hope that RDs continue to be thought of more frequently as THE nutrition experts. There is so much confusion in the nutrition world, and much of it is because people with little understanding of nutrition speak out the most loudly on the topic. We are so good as a profession at communicating responsible, reliable nutrition messages, and the public desperately needs to hear that. I also hope that we can play a bigger role in helping secure a sustainable food system for our country.

What misinformation about RDs would you like to clear up? 

That we are the “food police”. I believe, as do most RDs, that healthy food is delicious!

What would you like people to know about RDs? 

We have the best set of skills and education level to provide nutrition information. We can be trusted. Don’t rely on your personal trainer or favorite (nonRD) blogger to give you nutrition advice.

What are challenges you encounter as a RD? 

People often think that we are not up with the trends, whether it’s swilling bullet proof coffee or eating like a caveman. The fact is that we know about those trends, but we can tell what a fad looks like, so we want to give you the best nutrition advice for an optimal diet. Sometimes it’s not that exciting or sexy, but it is reliable and science-based.

What do people think that you do for a living? 

They don’t realize how busy I am as a dietitian and journalist. They may think I “sell my books all day”, but I do so much more. Often people don’t realize how much we give as RDs just to get good information out there. I do several media interview, answer readers’ emails, and mentor students just about every week. There’s no compensation at all for taking my time to do this, but it’s what RDs do every day.

What are you passionate about in dietetics? 

I am passionate about the power of plants to heal the body and protect against disease.

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

We have the education to back up our knowledge base, we can differentiate between fads and good science.

What is your favourite meal? 

I love a salad with greens picked fresh from my garden, topped with chickpeas, herbs, good EVOO (extra virgin olive oil), other fresh veggies, a sprinkling of nuts, and squeeze of lemon juice (from my tree).

More about Sharon:

Website: Sharon Palmer, RDN
Blog: The Plant-Powered Blog
Facebook: Sharon Palmer The Plant-Powered Dietitian
Twitter: @SharonPalmerRD
Instagram: @sharonpalmerrd
Youtube: Sharon Palmer
Pinterest: Sharon Palmer

Thanks Sharon! 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: Jessica Levinson MS, RDN, CDN

JESSICA LEVINSON

NUTRITIOULICIOUS
for something nutrishus

I've crossed paths with Jessica a few times online now. As I learned more about her, I actually noticed many similarities - we both started our practices right after becoming RDs, we both work in communications and with commodity groups, and we both have nutritious inspiration in our business names! Jessica creates delicious recipes and takes beautiful pictures as well; I know I'm going to try her family favourite recipe listed below.

Why did you become a RD?

What initially drew me to study nutrition and become a RD was the desire to help people learn healthy eating habits, but over the 10+ years working as a dietitian, my interests and work as an RD have changed to communicating nutrition messages on a larger scale through media and writing, as well as a focus on helping people feel confident in the kitchen and get healthy meals on the table that their whole family will enjoy.

What area of dietetics do you work in?

Nutrition communications and culinary nutrition.

How would you explain what you do?

I own a food and nutrition communications and consulting business in which I am a spokesperson for food brands and commodity boards with a focus on culinary nutrition, recipe development, and writing.

What are your ‘typical’ daily/weekly tasks?

Most of my days are spent between my kitchen and my computer. On any given day you’ll find me testing recipes and photographing them in my kitchen, sitting at my computer writing articles and blog posts for my personal blog and client blogs/websites, photo editing, and engaging on social media. There are times when I travel for work for television segments, SMTs (Satellite Media Tours), and/or shooting videos on behalf of clients.

What has been your career path?

I started a private practice immediately after I passed my RD exam and while trying to build up the practice I started working as a nutrition editor at an online publishing company, which was where I realized how much I loved to write about food and nutrition. I spent some time working for an eating disorder day treatment program, which was always an interest of mine, but I realized it wasn’t for me, and went full force into growing my own business, Nutritioulicious, as a nutrition communications and culinary nutrition focused business working with food brands and commodity boards as my primary clients.

What advanced education or special training do you have?

I have a master’s degree in clinical nutrition.

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

I’d like to see a continued and improved acknowledgment by the media and public that registered dietitian nutritionists are the food and nutrition experts. I’d also love to see more dietitians become aware of all the opportunities that are available to them within the world of nutrition.

What would you like people to know about RDs?

That we don’t all wear white lab coats and work in hospitals.

What are you passionate about in dietetics?

Now that I am a mother, I’m especially passionate about helping families feel empowered to get healthy meals on the table and meals that everyone will eat. I am a big advocate of parents making one meal for everyone – no short order cooks – and realizing that their kids don’t need “children’s food” – they can eat the same thing that adults do.

What is your favourite meal?

That is such a hard question – I have so many favorites! One of my favorite meals is one that my whole family loves and my children devour – Peanut Soba Noodles with Crispy Tofu and Vegetables

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

Enjoy food – don’t make it a choice between “good” and “bad” foods. All foods can have a place in a healthy diet and the most important thing is to eat food you enjoy and that tastes good. Food should be nutritious and delicious, or as I like to say, Nutritioulicious!

More about Jessica:

Website: Nutritioulicious

Twitter: @JlevinsonRD

Facebook: Nutritioulicious

Instagram: JLevinsonRD

Pinterest: JLevinsonRD

Thanks Jessica! 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

for something nutrishus

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!