What RDs Do: Natasha Haskey MSc, RD

NATASHA HASKEY

MICROBIOME/DIGESTIVE HEALTH DIETITIAN

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It feels a little extra special sharing an interview of someone I know fairly well and who has also recently taken steps to pursue her passion in dietetics even further which is very inspiring. I have shared numerous meals (and some wine) with Natasha and while I didn't intern under her, I know the interns always valued her, and they're another reason this series exists!

Why did you become a RD?

Nutrition is something that has always been important to me. I have always believed that eating well was and is a key way to maintain health. Enjoying great food and taking time to prepare the family meal were values instilled in me at a very young age. I actually remember cooking with my father at four years of age!

What area of dietetics do you work in?

My love for life-long learning never ceases so I am now completing a PhD at the University of British Columbia with a focus on the microbiome! I also do some clinical practice on the side that focuses on probiotics, prebiotics and inflammatory bowel disease. Over the past year, I have had the opportunity to complete more speaking engagements, specifically training colleagues about the fascinating area of nutrition and the microbiome.

How would you explain what you do?

At this point in my training, I lack routine which is very atypical from my previous work as an RD. I am doing a great deal of scientific writing, attending classes and running a clinical trial.

What are your ‘typical’ daily/weekly tasks?

Life is ‘atypical” right now as I try to embrace every learning opportunity that presents itself. For example, I am learning about various mouse models as they are critically important to understanding the mechanisms of how diet impacts the microbiome. I never thought in a million years I would be learning how to pick up a mouse, weigh it and monitor it for health conditions!!!

What has been your career path?

I have had the opportunity to work in a variety of areas of dietetic practice, that is why I feel I have had such a diverse, fulfilling career. My first job was in a small rural community in Saskatchewan, where I travelled out to various communities and provided one-to-one nutrition counselling. My next career move was working as a pediatric dietitian, which I loved because you could see that nutrition had such an important impact on the children. I then moved on to be the internship coordinator for the University of Saskatchewan Professional Practice Program where I had the opportunity to work with many amazing dietetic students over the years! Many of which have become great friends and colleagues.

What advanced education or special training do you have?

I completed a Masters with a focus on prebiotics and probiotics in Ulcerative Colitis. I enjoyed my Masters work, particularly the research aspect so much that I decided to return to school and complete a PhD. Yes, at my age!

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

I would say embrace every opportunity that comes your way and don’t be afraid to step out of your comfort zone. Some of the most amazing learning experiences I have had were in those moments where you doubted yourself the most. When you conquer that “thing” that you thought you could or would never achieve - it is an amazing feeling. Oh, and it is never too late to go back to school?!

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

My hope is that dietitians will truly find the respect they deserve. Based on emerging research on nutrition and the microbiome, perhaps dietitians will have the tools to administer personalized nutrition!

What is your favourite meal?

Tough question because I love great food – but I would have to say that some of my most memorable meals have been shared with family and friends over a great bottle of wine :)

More about Natasha:

Email: natasha.haskey@gmail.com
Website: Natasha Haskey, RD
Twitter: @nhaskeyRD

Thanks Natasha! 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: Maree Ferguson AdvAPD, RD, FAND, MBA, PhD

MAREE FERGUSON

DIETITIAN CONNECTION

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Now that we've had one Aussie, it's time for another! As you can see, she has earned many different credentials in her career. Not only have we seen dietitians aiming to inspire the public, but if you've been following the series, you've seen dietitians like Maree that are aiming to inspire and support other dietitians. She has a very unique and important passion and is doing great work for our profession. Before I knew of Maree, I was aware of the #dietitiansunite campaign as I'm working with our Dietitians of Canada brand leadership team on similar initiatives. We need more people like Maree, plus she also added a new title to the list of books I want to read!

Why did you become a RD? 

I’ve been a dietitian for 21 years now. I had an amazing home economics teacher at high school who taught me about nutrition – both the science and the practical food aspects. This is what led me to pursue a career in dietetics.

What has been your career path? 

I have worked in a few areas over my career. After completing my PhD developing the malnutrition screening tool (now used around the world), I worked in Research & Development and then Marketing (after obtaining my MBA) for a nutrition company in the United States for 8 years. I then moved back to Brisbane, Australia, to take up a management position in a large hospital as Director of Nutrition and Dietetics with more than 30 dietetic staff. I now work in a rather unique role as the founder and director of my own business Dietitian Connection. 

What advanced education or special training do you have? 

I have a MBA and PhD

What area of dietetics do you work in?

Self-employed, nutrition communications/consulting; industry 

How would you explain what you do? 

Dietitian Connection is an online business, which provides professional development resources, webinars, podcasts, the latest news and research, and events for dietitians who reside in Australia and even those across the globe. We are a small team who aim to inspire and empower dietitians to realize their dreams. And have more than 5,000 members worldwide.

What are your ‘typical’ daily/weekly tasks? 

Each day and week is completely different for me, which is why I love my job. Some tasks include hosting events, webinars and podcasts, meeting with my team, responding to email, chatting with corporate clients, planning future activities, and delivering workshop presentations.

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

It would be great to see dietitians expanding into novel job opportunities such as personalized medicine, and innovative online businesses.

What are you passionate about in dietetics? 

Through my work, I connect with thousands of dietitians and what I was hearing was that many dietitians in Australia didn’t have a job. Many were under-employed or underpaid. And others simply can’t make a living. I became aware of this earlier this year. To say I was shocked to the core is an understatement. 

We know what a dietitian is, and does. But I am concerned that the public has little idea what that title means – and the value we can deliver. Frustratingly, the public is also getting nutrition advice from non-qualified experts. I could no longer sit on the sidelines and do nothing and hence started the #dietitiansunite campaign. 

The crowdfunding campaign was designed for dietitians to contribute funds, which will be used to execute a national awareness campaign to educate consumers on what a dietitian does, and the benefits we deliver.

What is your favourite meal? 

Being a typical Aussie (Australian), a roast lamb dinner.

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

The most favorite piece of advice I have received recently was to watch one of Dr Brené Brown’s videos: Why Your Critics Aren’t The Ones Who Count I have since read some of her books including Daring Greatly where she shares her research on vulnerability. I highly recommend checking out Dr Brown’s work. We need to have the courage to step into the arena and manage our inner critic.

More about Maree:

Website: Dietitian Connection

Facebook: Dietitian Connection

Twitter: @DNconnection

Instagram: @dietitianconnection

Thanks Maree! 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: Maya McColm, APD, AN

MAYA MCCOLM

CEO NERO, ENTREPRENEUR

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I'm excited to feature Maya for many reasons, one being that she's the first Australian in the series (which I know she was excited about too), hence her APD (Accredited Practicing Dietitian) credential. As we start to have more dietitians from around the world, we're reminded of the similar challenges we face and the need to support each other so we can support the public with individualized healthy eating advice. I also like that she included more than just the food when I asked what her favourite meal is.

Why did you become a RD? 

As an Australian dietitian, we are “Accredited” and not “Registered”. The issue of registration has been a greatly debated topic amongst Dietitians in Australia. I became a Dietitian because I believe it to be a very honorable and respected profession that can make a significant positive difference in people’s lives.

What area of dietetics do you work in? 

I currently work in private practice, but with a significant entrepreneurial bent. I have developed a web-based technology platform called NERO (Nutrition Education Resources Online), which supports Dietitians to be more effective and efficient during their consultation process using visual education resources and flipped classroom education methodology.

How would you explain what you do? 

As the CEO for NERO, my main task is to fine tune NERO so that it is a great tool for all Dietitians to support their practice and their clients. We have only just launched the first prototype and much work is required to fine-tune NERO to make it easier for Dietitians to use.

What are your ‘typical’ daily/weekly tasks? 

As the CEO for NERO, my work is outside a Dietitian’s usual scope of practice. It mostly includes communicating with web-designers and stakeholders. Many hours are spent in giving talks to Dietetic students at universities, manning stalls and talking at conferences. Running a private practice provides me a great opportunity to test NERO in a true practice setting.

What has been your career path? 

I have been a Dietitian Nutritionist for more than 30 years and during that time I have worked in many professional settings such as: clinical hospital dietetics and a couple of those hospital placements as the department director. I have also worked as a research dietitian with the Queensland Institute of Medical Research (QIMR) and in private practice for the last 15 or so years which included my involvement with NERO. I developed NERO in response to seeing a need within the profession that makes us look more professional and be more effective and efficient.

What advanced education or special training do you have? 

As required to maintain Accreditation as an Australian Dietitian, I have undertaken the required professional development activities. With the development of NERO there has also been the required steep learning curve in many business and technology related subjects.

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

Sadly, I believe that there are many factors that have been eroding the profession’s position as the leaders in the nutrition industry. These factors include: 1) rapid technology changes, 2) large number of graduating dietetic students, descending on a 3) dietetic profession which is being challenged by celebrities and non professional interlopers disseminating non evidence based nutrition information. 

This is not only a threat to the profession, but also a threat to the health of the population and a threat to common sense. I believe that within the next 5 years we will unite as a profession and support each other to become the respected and valued leaders in all areas of the nutrition industry including clinical (hospital and research), industry, community, government policy making and media.

I believe that Dietitians, Accredited and Registered are incredibly educated and passionate about their profession and their clients. This passion and skill should be harnessed and supported to enable them to take big leaps with courage and conviction within our scope of practice. I also believe that Dietitians should be remunerated in line with their skills and high level of academic training.

What misinformation about RDs would you like to clear up? 

There are two important areas that I believe the public is misinformed about Dietitians and what we do and these areas include: 1) Dietitians are NOT the food police, and 2) “weight loss” and “dieting” is not our main focus, but “healthy eating designed for the individual” and then healthy weight changes looks after themselves.

What would you like people to know about RDs? 

Accredited Dietitians are extremely well trained in providing personalized nutritional advice and support based on scientific evidence and not fads and quick fixes that aren’t in the interests of the clients’ long term health objectives.

What are challenges you encounter as a RD? 

The biggest challenge I face as an Accredited Dietitian with many years of experience is seeing the same diet fads raising their ugly heads over and over again and the gullible public repeatedly falling for them. The marketing goal would be to make long term healthy eating a desirable and sexy message that becomes the “fad” that is guided by evidence based research.

What is your favourite meal? 

A meal that contains fresh quality ingredients, with simple flavours, balanced with a glass of great wine, in good company in a beautiful setting. A meal should not just be a group of nutrients, but an example of edible art.

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

Be courageous in following your dreams and supportive of your colleagues in the interest of your profession.

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

Just a thank you for the opportunity to connect with my American (*and Canadian) colleagues.

More about Maya:

Website: nero

Blog: nero blog
Facebook: NERO Nutrition Education Resources Online
Instagram: @nero_nutrition

Thanks Maya! 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
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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: Robin Arora-Desilet, RD

ROBIN ARORA-DESILET

RADNUT

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

Why did you become a RD?

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

What area of dietetics do you work in?

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

How would you explain what you do?

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

What are your ‘typical’ daily/weekly tasks?

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

What has been your career path?

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

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

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

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

What advanced education or special training do you have?

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

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

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

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

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

What is your favourite meal?

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

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

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

More about Robin:

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

Thanks Robin! Find out more about What RDsDo.

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

What RDs Do: Mandy Willig, PhD, RD

MANDY WILLIG
SCIENTIST, CLINICAL OUTPATIENT DIETITIAN

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Mandy was interested in the interview series to share her unique experiences and also to contribute to a valuable resource for future dietitians. She is an Assistant Professor and travels around the world for her research and work. She spends about 20% of her time at clinics for patients with HIV and diabetes, and 80% conducting research on health disparities and chronic disease risk. Even other dietitians don't really know what Mandy does, which is one of the main reasons I started this series!

Why did you become a RD?

Vocational education programs led me to dietetics. I always enjoyed cooking and learning about nutrition through 4-H and Family Consumer Science (FCS) classes. I also visited a dietitian when I was a child, so when my FCS teacher introduced me to the idea of dietetics as a career I realized it was the perfect chance to impact other’s lives in the same way that dietitian did for me.

What area of dietetics do you work in?

I am a scientist at an academic medical center. I also provide outpatient counselling to patients a few days each month.

How would you explain what you do? 

I develop and conduct research studies to determine the best ways to help people follow nutrition and exercise plans. I am especially interested in which approaches will work best for people living with chronic infections, such as HIV. My research right now is focused mainly in the United States and Zambia. In my clinical time, I work with patients from urban and rural areas who have high cholesterol, diabetes, and poor immune function.

What are your ‘typical’ daily/weekly tasks? 

Every day is different in science! About eight hours weekly are spent with patients. I work on completing research studies and interpreting results from those studies. I also develop manuscripts for journals, and presentations for colleagues and community members to share results from our research and learn how we can adapt clinical care based on the findings. I have to regularly read research articles in my field to stay up-to-date on the science. I serve as a dietetic intern (DI) preceptor in the DI research rotation, and guest lecture on nutrition and health for undergraduate/graduate students. I have also participated in community outreach through education programs and cooking classes. And, of course, in research I spend quite a bit of time writing research grants to move our science to the next level.

What has been your career path?

Following the dietetic internship, I became a corporate dietitian with a long-term care and rehab company, where I worked with the geriatric population providing long-term nursing home care and short-term rehabilitation services. I always thought that I had NO interest in research (seriously – none), but while completing my Master’s degree I fell in love with the area. I also became frustrated with how many younger adults were becoming disabled through diabetes and heart disease, and saw research as a path to address that. I now work as an Assistant Professor.

What advanced education or special training do you have?

I have a PhD in Nutrition Sciences. I also received additional training in business and biostatistics - business and coding skills open up many opportunities to RDs!

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

I would love to see everyone in the United States have access to a dietitian before medical issues become an emergency. We consistently see the best results in our patients who are working with dietitians, and that expertise should not be withheld until people are at their sickest.

What misinformation about RDs would you like to clear up?

I still hear the old phrase that dietitians are the “food police”, even though in 2016 food bloggers and “nutritionists” with limited/no credentials are more likely to judge and police what you are eating. RDs have invested many years (and dollars) into academic and internship training because they are passionate about helping you be healthy while actually enjoying your life.

What do people think that you do for a living? 

Honestly, even other dietitians don’t always know exactly what I do as a research dietitian. I would love for more RDs to consider research as a career path. We have valuable expertise to offer, and many research institutions will now advertise “RD preferred” for faculty positions because they see the positive benefit to their programs when RDs are educators and researchers.

What are you passionate about in dietetics?

I am VERY invested in teaching other health care/business professionals about how valuable RDs are. If you want results, you can consult anyone. If you want GOOD results, consult the dietitian.

What is your favourite meal? 

My mom’s pot roast with carrots and potatoes always brings back my happiest childhood memories. My mom taught me how to cook, and watching her now share those skills with my child gives me hope that the pot roast recipe will survive for many more generations!

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

Never stop learning! You need to develop the skills to read and interpret research literature and counteract the rampant misinformation about food and nutrition. Plus, we all need to learn how to partner with science journalists and food journalists to get the right information out there.

More about Mandy:

Twitter: @MandyWilligRD
Linkedin: Amanda Willig, PhD, RD

Thanks Mandy! Find out more about What RDsDo.

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