What RDs Do: Caitlin Boudreau, RD, MPH

CAITLIN BOUDREAU 

PEDIATRICS & ONCOLOGY;

CHILD & FAMILY DIETITIAN

for something nutrishus

I knew Caitlin online as Wee Nourish before I knew her actual name, which reminds me of being introduced to other dietitians at conferences as Nutrishus RD or the something nutrishus dietitian. Career paths often intrigue me, as dietitians have various reasons for finding different roles and this applies to Caitlin as explained below. I also love learning unique new things about them, such as their second language or favourite food/meal.

Why did you become a RD? 

I think I was drawn to the practicality of nutrition. Coming from a psychology background, I’ve always been interested in food and people’s eating choices.

What area of dietetics do you work in? 

A bit of a mix really. Mostly pediatrics, with a side of oncology.

How would you explain what you do? 

I help support parents with feeding their little ones, and work to reduce anxieties and frustrations that come with that. My goal is to help parents build a positive feeding relationship, and to avoid and manage picky eating. I can relate to so many of the struggles my clients have as a mom of two little ones myself.

What are your ‘typical’ daily/weekly tasks? 

I’m on social media more than I would like to be, but this seems to be a key part of my work as a private practice dietitian. I write Facebook and blog posts, do live videos, and prepare for upcoming workshops both online and in-person. My practice is shifting to one that offers more support online and by phone, so I’m often on calls with parents throughout the day. And when I’m not doing that, I’m chasing my toddler and preschooler around as I’m home part-time with them.

What has been your career path? 

I started in addictions, as a clinical dietitian at the Centre for Addiction and Mental Health in Toronto. After my mat leave, I decided to switch gears and create my own job in an area I’ve become very passionate about, pediatrics. I’m still working in my private practice in this area. As someone who has always liked to try new things, I’ve recently started working casually as a clinical dietitian with the BC Cancer Agency, which has proved to be incredibly interesting and meaningful work.

What advanced education or special training do you have? 

I completed a Master of Public Health in Community Nutrition from the University of Toronto. I also speak Spanish fluently (does that count?).

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

I wish there was a better understanding from the public and other health professionals about what RDs actually do and what we have to offer. And I’d love to see more collaboration between RDs. I often sense that RDs feel like they’re in competition with one another, instead of joining forces to create something bigger and better.

What would you like people to know about RDs? 

I would love for people to know that dietitians all have their own lenses and biases. I think this is true for all professions, but for some reason I find dietitians tend to get painted with the same brush. I think this is what makes us great. We each have something unique to offer, and what fits for one client may not work for another.

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

Being a great dietitian is definitely a craft. I think what sets us apart from other wellness professionals is that we have the knowledge base and skills to take evidence-based information and translate it in a way that is practical and useful.

What is your favourite meal? 

Sushi. So cliche as a west coaster, but I seriously think I could eat it just about every day.

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

I remember something an experienced dietitian (Carol Dombrow) once said during my practicum that stuck with me. Her advice was to stay open to all areas of nutrition and opportunities that arose and never close the door on anything. This has kind of been my motto ever since I finished school. Sometimes you think your path will lead you a certain way, but it doesn’t. It might lead you somewhere even better.

More about Caitlin:

Website: Wee Nourish
Facebook: Wee Nourish Nutrition
Email: caitlin@weenourish.ca

Thanks Caitlin! 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: Brenda Marie Schwerdt RDN, LD, CNSC

W

BRENDA MARIE SCHWERDT

INPATIENT & OUTPATIENT CLINICAL

for something nutrishus

Brenda figured out that food science and nutrition were where she wanted to be, but her career choice wasn't what she expected she would fall in love with. She also studied enology, which I just learned is the study of wine and culinary skills remain a passion of hers. She's a fellow advocate for dietetics and dietitians with various media jobs above and beyond her day-to-day tasks.

Why did you become a RD?

In my early teen years I was really involved with sports, particularly dance. I thought I wanted to be a sports nutritionist or sports psychologist. Then at 15 years old I got my first food service job and fell in love with the restaurant industry. I knew I needed to make a career out of both food and nutrition.

What area of dietetics do you work in? 

I work in clinical dietetics at a level II trauma hospital. I see a wide variety of patients in both inpatient hospital and outpatient clinic settings. I am a member of my hospital’s multidisciplinary hospice team and multidisciplinary oncology team. I also do quite a bit of media work on behalf of the hospital I work at and for our local dietetic association.

How would you explain what you do? 

My main focus is ensuring hospitalized patients are getting adequate nutrition. This would include doing a nutritional assessment and then completing any necessary interventions. Inventions could include changing diet orders, providing education to patient and staff, and ordering nutrition support. I work in all departments in the hospital but mainly focus on the ICU and oncology units.

When working in the clinic I am helping people learn about nutrition to help manage their health at home. In the clinic I mostly see oncology patients and patients who require home nutrition support. However, I also see patients for obesity, failure to thrive, GI (gastrointestinal) issues, sport nutrition, allergies, and eating disorders.

I think it is really important to make the public know that registered dietitians are the nutrition experts so I try to be a vocal advocate for registered dietitians in our community. I have a bi-weekly newspaper column and have frequent segments on local TV stations, covering a wide variety of nutrition related topics.

What are your ‘typical’ daily/weekly tasks?

When I get to the hospital in the morning I get my daily assignment which may include a combination of inpatients, outpatients, media pieces, and meetings.

What has been your career path? 

I did not apply to a dietetic internship when I was in college. I graduated from the University of Minnesota - Twin Cities where I took many courses in food science and enology. My first job out of college was working for a wholesale wine broker. I was very excited to be in the restaurant world and thought the wine industry was really exciting. However, I started missing the science of both food science and nutrition. Five years out from college I applied to an internship and was accepted to my first and only choice. At the time I applied for my internship, I thought I would want to work in community health and public policy. I was surprised when I fell in love with clinical dietetics, particularly nutrition support. I really enjoy solving the complex puzzles to make sure people are getting adequate nutrition.

What advanced education or special training do you have?

I am a board certified nutrition support clinician.

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

I would hope that people seek out experts when looking for information. I would like the public to understand that RDs are the experts when it come to nutrition. With such easy access to create and obtain information it is difficult for my patients to know what is accurate. I would like to see RDs have a larger presence in mainstream media, grocery stores, and in community health organizations.

What misinformation about RDs would you like to clear up?

If you are my patient I am not going to criticize you for you food choices. I think a lot of people are intimidated to see a dietitian because they are embarrassed about what they eat and think a dietitian will restrict all the foods they love. I will not take away your favorite foods.

What would you like people to know about RDs?

As this blog shows, there is a huge variety in dietitians. Different RDs become RDs for different reasons. There are people in my office who are very passionate about heart health, diabetes, food access, culinary arts, pediatrics, and nutrition support; and I work in one clinical dietetic office. I approach dietetics from more of a culinary arts/food science perspective, so my way of working with a patient might be very different than a dietitian who approaches patients from a cardiac aspect. Because food can be a very intimate topic, it is important to work with a RD that you trust and is knowledgeable about your specific medical needs.

What do people think that you do for a living?

I don’t think most people know because I am asked so frequently. When I am working in the hospital and checking in on a patient the patient often thinks I am from the kitchen and in their room to take their meal order.

What is your favourite meal?

This is my most favorite question but also the most difficult to answer. It changes greatly depending on my mood and the weather! A classic is spaghetti and meatballs. I love seafood, especially shellfish, and top it with some pineapple infused melted butter. During the summer, I love grilling lots of vegetables; squash, mushrooms, tomatoes, onions, bell peppers to be served alongside a perfect medium rare steak. I’m a chocoholic, the darker the better.

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

Learn to cook! It makes my job much easier when patients have a basic understanding of cooking.

More about Brenda:

LinkedIn: Brenda Schwerdt, RDN, LD, CNSC
Facebook: Brenda Schwerdt, RDN, LD, CNSC

Thanks Brenda! 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: Ginger Hultin, MS, RD, CSO

GINGER HULTIN

CHAMPAGNE NUTRITION

for something nutrishus

Ginger has had a variety on different roles in her career and has a somewhat non-traditional one now. She specializes in integrative health, oncology nutrition, responsible supplementation, and nutrigenomics. Like a typical entrepreneur (or one I can relate to), she engulfs herself in nutrition, even in her 'spare' time. I am excited to share her interview and I know she's excited to be featured. 

Why did you become a RD?

I got interested in nutrition because of my love of fitness and food but during my schooling and internship, my interest turned towards the clinical and behavior change aspects.

What area of dietetics do you work in? 

I work for a nutrigenomic company in Seattle, I teach students at an integrative medical clinic and I run my blog, Champagne Nutrition.

How would you explain what you do? 

It can be confusing because I do more than one thing! When I tell people that I work for a biotech start-up, they say “oh, so you’re not a dietitian anymore?” I get to explain that dietitians can do a lot of different things; that’s a wonderful aspect about our profession. I also love working with students; I teach and guide graduate dietetic students as they counsel patients. I’m a writer at heart so blogging and writing articles is something I do in my free time. 

I also serve as Immediate Past President for the Chicago Academy of Nutrition and Dietetics, Chair-Elect of the national Vegetarian Nutrition Dietetic Practice Group and am a Media Representative for the Illinois Academy of Nutrition and Dietetics.

What are your ‘typical’ daily/weekly tasks? 

The majority of my time I am either prepping for, following up on or actively seeing clients for nutrition sessions. Other than that, I manage a team of dietitians so I have some training and supporting built into my day. I always take time each morning to set my social media channels since this is a huge priority to me and in the evenings I almost always write articles, blog or am on phone calls for the many nutrition-related volunteer positions I hold. Sometimes in my down-time I read nutrition magazines or books - It's all nutrition all the time with me!

What has been your career path? 

I started out working in a large hospital in Chicago on the cardiac rehabilitation floor. When they started doing bariatric surgery, I helped them open an outpatient bariatric clinic. From there I moved to an integrative oncology clinic and now I work at a nutrigenomic start-up company.

What advanced education or special training do you have? 

I have a Masters in Nutrition from Bastyr University, have earned my Weight Management Certifications I and II and I now have my Board Certification as a Specialist in Oncology Nutrition (CSO).

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

I hope that the dietetic field continues to grow and integrate into general medical practice. Dietitians are THE nutrition experts.  Having a great relationship with other medical providers that refer to us for nutritional needs will be key. RDs also play a key role in sustainability and environmental nutrition, the healthy aging of our population as well as school food service and childhood nutrition, obesity and other chronic diseases and in the community regarding access and safety of the food supply. Dietitians are a critical piece to the health of our population.

What misinformation about RDs would you like to clear up? 

That we judge what other people eat. I want people to stop apologizing to me at dinner parties :) Also that we have a magic bullet – behavior change is hard and takes time and commitment so working with a dietitian over a period of time is a key to success. I can’t simply tell you what to eat when I meet you the first time; nutrition is a complicated science.

What would you like people to know about RDs? 

The amount of schooling, credentialing and continuing education that is required for us to achieve our “RDN” status.

What are you passionate about in dietetics? 

The food aspect and the culture around food. Cooking, recipes, food photography, eating out, food history – that’s the best. I also love talking to people about how to use nutrition to heal themselves; food is powerful medicine.

What is your favourite meal? 

I’m a huge pizza fan. Otherwise, I’m a vegetarian so a spicy tofu noodle dish with lots of broccoli in it would be ideal.

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

Reach out to a dietitian today for your nutrition needs! Most every person could benefit from working with a nutrition professional.

More about Ginger:

Website: Champagne Nutrition

Facebook: Champagne Nutrition

Twitter: @GingerHultinRD

Instagram: @champagnenutrition

Pinterest: Champagne Nutrition

Google+: Ginger Hultin 

LinkedIn: Ginger Hultin MS RD CSO

Thanks Ginger! Find out more about What RDsDo.

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