What RDs Do: Suzanne Weldon, RD, LD, CDE

SUZANNE WELDON

ENDOCRINOLOGY & OUTPATIENT 

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It would seem that Suzanne was always meant to work in diabetes. Like others (myself included), she decided to pursue dietetics based on an introduction to nutrition course.

Why did you become a RD?

My passion for nutrition & diabetes education goes way back. I was diagnosed with type 1 diabetes at age three. I had a fantastic diabetes care team and was first introduced to an RD there. My family & I learned early on that proper nutrition was vital for my health. I originally started off as a genetics major in college, with the anticipation of doing diabetes research. I quickly decided I’d rather work with people over … well… rats. I took my first nutrition 101 course & fell in love with the field with the understanding I could also do diabetes education.

What area of dietetics do you work in?

Endocrinology & general outpatient nutrition.

How would you explain what you do?

I teach the importance of nutrition & meal planning based on a client’s individual needs. I additionally teach diabetes self-management training to those with pre-diabetes & diabetes.

What are your ‘typical’ daily/weekly tasks?

I commute three days a week to “the big city” & work in an outpatient endocrinology clinic providing nutrition education for related endocrine disorders & also provide diabetes education. I enjoy the variety of the diabetes education because I also train patients on pumps, continuous glucose monitor, insulin therapy, & blood glucose meters. Additionally, I work once a week in my own “small town” private practice providing the same type of education. I’m also the diabetes resource person for our small town diabetes education support group with meetings held monthly. The rest of my time is spent with my husband & two girls.

What has been your career path?

I went to Texas A&M University for my bachelors of science in nutritional science. I then worked at WIC (Women, Infants, and Children) as a nutritionist/supervisor for a few months & then headed on to my dietetic internship at Texas Health Presbyterian Hospital of Dallas. From there I’ve worked in a few different diabetes centers & endocrinology clinics. Now I’m doing private practice, the endocrinology clinic, & am a PRN certified pump trainer for Omnipod.

What advanced education or special training do you have?

• CDE- Certified Diabetes Educator
• CPT – Certified Pump Trainer 

In an ideal world, what does the industry look like 5 years from now?
More nutrition services covered by insurance especially for preventative medicine purposes.

What would you like people to know about RDs?

We (RDs) are here to help, not harm. Too often do my clients feel as if I’m judging them. And then I tell them I just ate a cookie too. Or I mention that I understand what it’s like to be a human pin cushion having diabetes as well.

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

We have very rigorous training in nutrition & dietetics with a university degree & 1000+hour dietetic internship. Some of us have additional credentials, masters or even PhD’s. We are knowledgeable in weeding out fact from fiction regarding nutrition. We are THE nutrition experts.

More about Suzanne:

Facebook: Weldon Nutrition & Diabetes Centre

Thanks Suzanne! 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: Marjorie Geiser, RD, MBA, BCC

MARJORIE GEISER

BUSINESS COACH - MEG ENTERPRISES

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Marjorie is a dietitian that no longer provides nutrition services. She has gone from a hospital setting, to in-home counselling, to virtual business coaching - which includes coaching other dietitians. She is living the life she dreamed and passionate about helping others to do the same.

Why did you become a RD?

I wanted to work with clients in my own business.

What area of dietetics do you work in?

When I started, I worked at a county teaching hospital, covering all departments. By year 5, I received my nutrition support certification. By year 6, however, I was ready to quit and start my own business.

From 1996 to 2010, I ran MEG Fitness, providing in-home personal fitness training to previously unfit adults, as well as sport nutrition counselling to amateur athletes.

In 2003, I started my coach training, which led me to start coaching other health professionals who wanted to start a business. That led me back to school to get my MBA (Master of Business Administration) in Entrepreneurship, to write my first book, “Just Jump,” and to start MEG Enterprises.

After setting up systems, processes and a clear, consistent plan, today I work 3 days a week, making over 6 figures a year. And this is what I help others set up, too.

How would you explain what you do?

I help dietitians and other health professionals and coaches create the businesses of their dreams.

I do this through my book, “Just Jump: The No-Fear Business Start-up Guide for Health and Fitness Professionals,” I am a CPE (continuing professional education) provider through CDR (Commission on Dietetic Registration), and have multiple home study courses, I offer several products that include group support, a low-cost membership program for start-ups, and work with just a limited number of private clients. I also speak around the country to various dietetic groups.

What are your ‘typical’ daily/weekly tasks?

I have a team of 6 who manage all but the tasks I like, which allow me to work 3 days a week.

I work with clients virtually (mostly over the phone and Skype), I create new programs, products and services, and I plan out the year of what to offer and when. I collaborate with partners on various projects, primarily, as a CPE provider through CDR, courses for RDs.

I also spend time writing and networking. I have a very clear schedule: Mondays are blog days, Tuesday is off, Wednesday I work on projects, and Thursday is the day I write my weekly newsletter. Fridays and the weekends are off.

What has been your career path?

I started working in a hospital as a clinical dietitian. When I found myself butting heads with the docs over them questioning my area of expertise, I started looking around for what was next. By that time, I was exclusively working with trauma and neurosurgery patients, most of whom required nutrition support.

When I originally went back to school to get my nutrition degree, I had a vision of working for myself. I had lost that vision of working at the hospital, but when I realized my job was no longer fun, I did some major soul-searching and came back to my original vision, which now had ‘legs.’

I put my plan in place, and quit my job in June of 1996, starting MEG Fitness.

Today, I am doing exactly what I love doing, helping people create their dreams, and making a difference in the world. My vision has always been to help people live up to their potential.

But, I feel I can’t address this question without including this: None of us are really ‘stuck’ in a job. We TELL ourselves we are, mostly because of fear; fear of the unknown, of what the future will bring if we were to risk.

What advanced education or special training do you have?

• MBA with emphasis in entrepreneurship
• Board Certified Coach (BCC)
• Coach training through Coach Training Institute (CTI)

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

Dietitians in both business and as employees are making more money, understand marketing, and are known as THE experts in helping people achieve their health-related goals.

What misinformation about RDs would you like to clear up?

People think RDs are just people who work in hospitals (“wear a hair net”). They don’t know what RDs do, but they CAN tell you what nutritionists do! When you ask them who they’d rather see, they will say a nutritionist. That needs to change.

What are challenges you encounter as a RD?

I don’t at all, because I have never felt that being an RD was LIMITING me. I feel that my education has allowed me to strive for all I imagine.

I WILL say that people just don’t know what an RD is, so often today, I’ll explain it as a ‘nutritionist,’ lol. They know that one!

What are you passionate about in dietetics?

TOTALLY am! I am a HUGE advocate for getting more RDs out into the market place AND to help them raise their income level! Too many RDs think they can’t make a lot of money. That is NOT true.

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

They really are THE nutrition experts. Other health professionals get a TOUCH of nutrition education. They don’t understand it in their bones like RDs do. And the value of becoming an RD is the internship; that’s what sets them apart from professionals who just call themselves ‘nutritionists.’

Also, after working with literally HUNDREDS of RDs through these last 10 years, I have to say that RDs have an unlimited capacity to rise BEYOND what they think they’re capable of. They are willing learners. They are driven when pushed. They are extremely honest and ethical. They tend to be perfectionists (thus, I teach them “Completion, not perfection” to get things done), and would prefer to research to the end of their days.

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

If you have a dream, go for it! It seems tragic to me to think of ANYONE looking back at their life with regrets for not doing something they dreamed of doing. Life is way, way too short.

More about Marjorie:

Facebook: MEG Enterprises
Twitter: @megfit
LinkedIn: Marjorie Geiser, MBA, RD, BCC

Thanks Marjorie! Find out more about What RDsDo.

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

What does 2016 have in store for us?

I took a look at 2016 food trend predictions out of curiosity. Now I'll have to look back at the end of the year and see what the trends really were. I often think about 'history repeating' itself when we look at trends or consider with amusement when a former garnish (kale) turns superfood (a term I don't like, and that is all about marketing) or an everyday, almost forgotten vegetable (cauliflower) becomes popular. It can become worrisome when a less healthy item (bacon) starts appearing everywhere too.

Trends can be a way to stem curiosity, increase variety, and perhaps get people back into the kitchen to eat real, whole foods, but we must remember that no one food gives us everything that we need. We need a lot of nutrients, and we eat foods (that contain nutrients), thus we need a lot of different foods not only for our health, but also to satisfy our cravings and tastebuds.

I think it's great that more people are interested in health and food, but we also continue to see extremes of obesity and poverty, and now the obsession with healthy eating, known as orthorexia nervosa. We still have a lot to learn!

2016 has been declared the International Year of Pulses which I think is great in so many ways. I hope that definitely means pulses are on people's minds and menus. A few sites I looked at for their predictions were Yahoo Food, HuffPost, The Toronto Star, and Entrepreneur. They didn't just look at ingredients, but also how food is delivered and prepared. What similarities did I find? What can we expect to see in 2016?

• a continued interest in fermented and pickled food
• vegetables taking centre stage (yes!)
• less waste in the kitchen, using 'ugly' food etc.
• acai or smoothie bowls instead of juices
• healthier fast food
• poke (a Hawaiian raw fish dish)
• seaweed
• spice and spicy condiments
• concern with where our food comes from
• discussion around tipping and minimum wage (servers vs cooks, etc.)
• fried chicken
• food that's burned (on purpose)
• a continued interest in ethnic flavours and gourmet versions of international comfort foods
• freekeh and ancient grain/artisan breads

I love food, but it's only one part of our life. I hope you can define yourself beyond the type of diet you eat or the foods you restrict. One trend (more hopefully, a long term change) I would like to see is a removal of labelling the way we eat. I am fortunate that I don't have allergies or intolerances, and I know that makes things difficult and also makes it important that others know what you can't consume, but I still don't think we need to define ourselves by our way of eating. I eat food, lots of different kinds of food.

Happy New Year!
Steph Langdon, RD
www.nutrishus.com

Ending the Year With a List

There are all kinds of lists this time of year (best ____ of 2015, etc.). I thought it might be helpful to share a few recipes that I enjoyed making this year. I don't always use recipes, and we often enjoy things like smoothies (or smoothie bowls), salads (or as some people call then 'nourish bowls' or 'power bowls', etc.), stir-fries, soup, pasta, or a taco/burrito type of meal. These are ones that I found, I created, or someone recommended to me; either way, they are ones that I either have or will continue to make again. You can see more of what I'm cooking up on my instagram feed or Pinterest boards. Some are more of a treat and others could be staples in your repertoire.

Indian Spiced Oats with Coconut Milk
via @budget_bytes

Popeye Muffins (Banana Spinach Muffins)
via @TheGreenForks

Easy Tom Yum Gai
via @aboutdotcom

*we sometimes add vermicelli noodles

Freezer Chocolate Peanut Butter Cups
via @LeanGrnBeanBlog

Asparagus Tart
via @tidymom

Tortilla Egg Cups
via @NutrishusRD (me!)

Beefed Up Hamburger Soup
via @NutrishusRD (me)

Kale, Barley, & Feta Salad
via @SweetPeasSaff

Bruschetta Salad
via @NutrishusRD (me)

Guacamole
via @AltonBrown

Jiggy Jiggy Greens
via @jamieoliver

Overnight Chia Oats
*I'm not actually sure where I got/adapted the recipe from, but here it is:

1 ripe banana, mashed
2 Tbsp chia seed
1/4 cup coconut milk
1/4 cup milk
1/3 cup oats
1/2 tsp cinnamon
1tsp vanilla

Combine, cover, and refrigerate over night. Enjoy! Serves 2, feel free to add yogurt, fruit, nuts, etc. in the morning as well.

Happy cooking and Happy New Year!

Cheers,
Steph Langdon, RD
www.nutrishus.com

What RDs Do: Sarah Remmer, RD, CDE

SARAH REMMER

FAMILY NUTRITION EDUCATOR, FREELANCE WRITER

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Sarah was a dietitian I reached out to when I was considering starting a private practice right after university. She is a busy mom of three and successful entrepreneur that has carved out a niche for herself.

Why did you become a RD?

I became an RD because I was passionate about food and health and extremely interested in nutritional science. When I learned that I could become a Dietitian—someone who counsels people on how to eat better, I knew it was the perfect fit for me. I always knew that I would be in private practice--I wanted to listen to people who had the desire to change their lifestyle, and counsel them based on their personal needs.

What area of dietetics do you work in?

Pre- and post-natal nutrition, pediatric nutrition, and picky eating.

How would you explain what you do?

I work with expectant moms, new Moms and families to help establish healthy eating habits from day one. My passion is helping parents navigate “the trenches” of feeding (starting solids, feeding your toddler/preschooler, picky eating, mealtime battles etc.). Although I counsel parents one-on-one both in person and virtually, the majority of the work that I do is media-related (blogging and freelance writing) and online education (e-courses). I’m the nutrition blogger for the Canadian award-winning parenting blog “Erica Ehm’s Yummy Mummy Club”, I contribute to my own blog regularly, I’m a regular contributor for Alberta Milk’s More About Milk blog and I do freelance writing for parenting publications such as Today’s Parent Magazine. I also consult for the food industry (brands that I believe in and use myself) and work with local business’s such as the Children’s Cottage (crisis nurseries) and daycares to provide nutrition education and menu planning services.

What are your ‘typical’ daily/weekly tasks?

Right now, I’m just trying to keep up with blogging as I have a 6 week old at home (as well as my two other kids), but typically I work 3 days a week and would see one client max, write a blog post or two, do some consulting work such as menu planning, work on an upcoming e-course and spend time networking on social media.

What has been your career path?

I have always worked in private practice to some degree, but have also worked in the hospital, in gyms and in private clinics. When I had my first baby, I decided to focus exclusively on baby and kids’ nutrition (specifically educating parents on how to best feed their families and nurture a healthy relationship with food) as well as disordered eating patterns in the teenage years and adulthood (and how to prevent these behaviours from an early age). I discovered blogging and have slowly transitioned from in-person counselling to educating a wider audience through the creation of online resources, writing and blogging for parents of babies and young kids.

What advanced education or special training do you have?

I was a Certified Diabetes Educator for five years prior to deciding to focus on pediatric nutrition, I have a very keen interest in intuitive and mindful eating as well as Eating Disorders and have trained under and worked with many Psychologists, Doctors and Dietitians who specialize in the area, as well as performed hours of my own research on the subject (and have years of my own counselling experience in Eating Disorders).

I have done specialized media training (TV, and radio) and more recently (the past 5 years) have been to several blogging/writing conferences where I’ve trained and learned how to be a better writer.

I have also spent hundreds of hours learning and reading about kids’ nutrition and picky eating and working closely with experts in the area. I’m also excited to become certified as an SOS (Sequential Oral Sensory) Feeding Expert in the Spring of 2016 so that I can better educate parents and caregivers on how to healthfully feed kids with feeding difficulties.

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

I’m hoping that RDs continue to be recognized as the leading experts in nutrition and food and that we become better recognized (and compensated for) for the amazing work that we do.

More about Sarah:

Website: www.sarahremmer.com
Blog: www.thenondietdietitian.com
Twitter: @sarahremmer
Facebook: Sarah Remmer, RD

Thanks Sarah! 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: Julia Besner, RD

JULIA BESNER

LONG TERM CARE, FOOD SERVICE MANAGEMENT
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Julia grew up in East Germany and has many food memories from her past. Like many of us, she didn't know what a dietitian did when she started university. I'm still amazed at all the different career paths we have available to us (hence this series!). Julia has worked from coast to coast in Canada and sees food as nourishing both our body and soul. Her work involves a lot of collaboration and advocacy and I can tell that she is caring and passionate about her career and clients.

Why did you become an RD?

I came to Canada to study so when I was picking a university and a field to study, it was important that I would chose a degree that would yield a job. I definitely always wanted to take sciences and choosing an applied science seemed the smartest step at the time. Even though I always had a great interest in nutrition and cooking due to being involved in sports, I definitely did not really know what an RD does when I started university. I am extremely grateful that I became very passionate about the profession and couldn’t imagine doing anything else.

What area of dietetics do you work in?

I mainly work in Long Term Care (LTC) and Food Service Management in a Nursing home in Saint John, NB (New Brunswick). I also have my own consulting business on the side.

How would you explain what you do?

In LTC, our main focus is enhancing the quality of life of the residents. You constantly have to find that fine line between what is best nutritionally for the clients and what is truly best for the clients in terms of their quality of life. Often your most important job is to advocate for the clients and their wishes.

What are your typical daily/weekly tasks?

From a food service perspective, I am responsible for forecasting all of the meals on a weekly basis, and overlooking the food service operation in the nursing home. I collaborate with the chef and the kitchen regularly to ensure the quality of the food is satisfactory to our clients.

On the clinical side, I meet with all clients and their families upon admission to assess their nutritional status, likes and dislikes etc., and follow up with the them on an ongoing basis or whenever the need arises. I prepare individualized menus when necessary. I work closely with the other disciplines and clients’ families to ensure our clients’s clinical and personal needs are met. I am passionate about eating with dignity, and provide continuing education to staff. Advocating for my clients is very important to me, because food is comfort, food is memories and food is social.

What has been your career path?

I completed my university degree and graduate internship in Halifax. After graduation, I moved across the country to work as a sole Dietitian in a small town in BC. It was the best job a newly graduated Dietitian could have had. I learned so much in my first year as an RD due to the diversity of the job.

I then moved back to the Maritimes and worked in long term mental health for 3 years with clinical and food service management. From there, I took a job with a Nursing home and have worked there ever since. I recently started my own private practice to expand my skills in other areas.

What advanced education or special training do you have?

I am a lifelong learner and enjoy continuing my education. I frequently just read up on research pertaining to my field of practice. I enjoy podcasts and the online education on the DC website. Following the Dietitian Support Group on Facebook is very interesting, You can learn so much about all the different areas RD practice in. I have advanced my education in dysphagia management which has been most valuable in LTC.

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

Ideally, Dietitians will be the most trusted resources for nutrition information, and we will be integral parts of health care and disease prevention in every province of this country. There is so much potential for our profession, and I think we don’t even realize yet how much influence we could have.

What do people think you do for a living?

Sadly, the majority of people think I put people on diets and make meal plans that contain only ‘rabbit food’.

What misinformation about RDs would you like to clear up?

To add to the previous question; having this misperception of what we do also comes with the assumptions that RDs also only eat vegetables and salads. Of course I am being a little sarcastic here, but what could be more annoying than enjoying a meal somewhere and someone comes up to you and says “ I can’t believe you are eating this. I thought Dietitians only eat vegetables”? We are human after all, and I think that goes for our practice too. We are humans helping other humans to live healthier lives. We mostly understand all the struggles our clients have as well, and I think that makes us great RDs.

What are you passionate about in dietetics?

I am truly passionate about food; what it can do to our bodies and souls in a positive way. I truly think that in a world of processed foods, people have lost their connection with food, how to use it and even how to taste and enjoy it, let alone how food can nourish us in so many ways. I love food and cooking with it. I love watching my family eat and the memories we make around food and special occasions. As mentioned before I use my passion around eating with dignity in my job. LTC is the last step for almost every one of my clients. They have a life full of experiences and memories; a lot of them around food, so helping them bring back some of their memories and enjoying the last moments with personally acceptable foods brings me a lot of fulfillment in a setting where death is around us daily.

What is your favourite meal?

This is actually a difficult question. When I think of favourite meals, special occasions come to mind that I got to spend with family. I love enjoying meals with a big crowd. Often the best company makes the food most delicious. My mother used to make pizza for Christmas. I still have the greatest memories of enjoying this homemade pizza with my entire family. I grew up in a country without fast food and especially in the winter time the food choices were sparse, so enjoying a pizza at Christmas was the best thing a kid could enjoy. All my favourite meals are attached to memories from my childhood.

More about Julia:

Twitter: @FundyNutrition 
Facebook: Fundy Nutrition Consulting

Thanks Julia! 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: Sue Mah, RD, MHSc

SUE MAH
NUTRITION ENTREPRENEUR, BUSINESS OWNER

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Today we have a well-known, familiar media dietitian. Toronto's Sue Mah says nutrition and health has always been a part of her life and with her communication skills she now helps train others through workshops. Sue has 3 businesses and 2 business partners; she definitely doesn't sound bored as a consulting dietitian! As we've seen in other interviews, Sue is also a dietitian that enjoys dessert.

Why did you become a RD?

My paternal grandfather was the first medical acupuncturist in Toronto and my dad is a chef. So I grew up eating wholesome food with a focus on health and wellness. As a competitive runner in my school years and then a certified fitness instructor during university and beyond, I knew first hand the importance of healthy eating and sports nutrition. I became a RD to help educate, empower and inspire others to eat well and enjoy eating delicious, nutritious food.

What area of dietetics do you work in?

I like to call myself a nutrition entrepreneur! I have founded/co-founded three nutrition businesses in Canada:

- Nutrition Solutions Inc. – is my own consulting business which I started almost 20 years ago. I focus on nutrition communications, nutrition strategy, product innovation and media spokesperson work.

- Nutrition for NON-Nutritionists – was created in 2007 with my business partner Lucia Weiler, RD to advance the nutrition knowledge of food and beverage professionals.

- Media Training Boot Camp – was created in 2015 with my other business partner Gina Sunderland, RD so that we could share our media expertise with dietitians and other health professionals looking to build their media skills.

How would you explain what you do?

As President of Nutrition Solutions Inc., I write nutrition education articles and develop nutrition resources for consumer and health professionals. Media is a large part of my work. I was the nutrition editor for The Health Journal magazine as well as the dietitian columnist for Best Health magazine, and am the in-house dietitian for CBC News Network in Toronto. I’ve been featured across Canada in hundreds of media and social media features, including TV shows, Twitter parties and a dozen TV commercials. Some of my other interesting projects include speaking at conferences/events, creating media pitches, writing blogs and participating in creative nutrition education campaigns.

With Nutrition for NON-NutritionistsTM, dietitian Lucia Weiler and I train professionals across Canada including chefs, PR professionals, sales reps, marketing teams, advertising agencies, food service staff and sales reps. Our interactive workshops and courses have been proven to improve the nutrition knowledge of our participants on both a personal and professional level.

To help build a stronger voice for the dietetic profession, dietitian Gina Sunderland and I offer Media Training Boot Camp workshops and webinars. We share our real live experiences and secrets of success. It’s rewarding to see how much confidence dietitians gain after taking our workshops.

What are your ‘typical’ daily/weekly tasks?

A typical week usually involves a few writing assignment deadlines as well as communications with clients. I spend quite a bit of time on professional development by attending nutrition events, participating in webinars, and reading the daily nutrition headlines/research. I love to blog and tweet about the latest nutrition trends and news from recent events.

What has been your career path?

I studied Nutrition and Food Sciences as my undergraduate degree, followed by a Master of Health Science in Community Nutrition, both at the University of Toronto. My first job was as a Public Health Nutritionist for the Region of Peel Health Department. After four years into the job, I was feeling a bit bored and at that time started my nutrition business part-time as a freelance writer/consultant and media dietitian. A couple of years after that, I quit the day job and devoted my time to my own consulting business. So far, I’ve built three nutrition businesses/brands, and it’s been a wonderful journey!

What advanced education or special training do you have?

The Master of Health Science degree encouraged me to think critically about various issues and research. In my role as a Public Health Nutritionist, I realized that I loved to write and train others. I was also an internationally certified fitness instructor for 13 years, which further strengthened my communication skills. Being my own boss made allowed me the flexibility to choose the projects that fit my timelines and philosophy. When you’re passionate about what you do, it’s fun, not work!

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

I’m thrilled to see more dietitians in the media today compared to 5 or 10 years ago. This only helps to strengthen the visibility of dietitians as the food and nutrition experts. In the next 5 years, we’ll see more dietitians creating their own nutrition videos and shows. Some of this is already happening and it’s fantastic!

I envision more dietitians working collaboratively on multi-interdisciplinary teams. There will be a growing interest in integrative nutrition, nutrigenomics, sports nutrition, and food for positive mental health. Dietitians will be teaching/training other health care professionals.

What would you like people to know about RDs?

Dietitians work in diverse settings – hospitals, individual counselling, grocery stores, media, food sector, product research and development, marketing, educational institutions, administration, public/population health, research and policy. Our common goal though is to help Canadians enjoy wholesome food to prevent illness, manage health-related conditions and lead healthy, active lives.

What are challenges you encounter as a RD?

At my husband’s corporate dinner parties, people think I’m judging what they’re eating. I’m not judging anyone! In fact, I’m the first person to ask for dessert!

What is your favourite meal?

Since childhood, my favourite meal has been my chef Dad’s homemade soy sauce chicken wings!

More about Sue:

Website: Nutrition Solutions Inc.
Website: Nutrition for NON-Nutritionists
Website: Media Training Boot Camp
Twitter: @SueMahRD
Facebook: Sue Mah, Nutrition Solutions Inc.
LinkedIn: Sue Mah

Thanks Sue! Find out more about What RDsDo.

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