What RDs Do: Noura Sheikhalzoor, RD, MSc (candidate)

NOURA SHEIKHALZOOR
MSc CANDIDATE, RESEARCHER

for something nutrishus 

We are excited to feature another local Registered Dietitian (RD) today! I worked with Noura on our Nutrition Month campaign, but as you will see, she is very busy and involved in our community. She is both a student and a teacher; Noura is a Master of Science Candidate in Nutrition at the University of Saskatchewan.

Why did you become a RD?

I have always been interested in health. I have a unique journey being a graduate from an overseas dietetics program in the United Arab Emirates. When I first started university, I did not know that a nutrition and dietetics major existed. Once I learned about it, it fired a big interest in me to proceed with nutrition and dietetics as my study and career path. I have always loved organic and biochemistry, biology, and physiology. During the university years, I loved all the science, food and nutrition classes and labs. After the completion of my four years B.Sc. program with a dietetic internship, I moved to Canada with my family. 

Becoming a Registered Dietitian in Canada was the second big step in my journey. My family first settled in Mississauga, Ontario, and there, I completed the Internationally Educated Dietitians Pre-registration Program at Ryerson University to be able to practise dietetics in Canada. 

Working with people in different settings, in issues related to their health has always been a motivator for me.

What area of dietetics do you work in? 

Currently, I am working in research and in university teaching as these are the main parts of my M.Sc. degree. My research interests are: nutrition program planning and evaluation, food security, food environments and food systems. I am involved in teaching parts of some undergraduate nutrition courses at the university, graduate teaching and professional skills. I do some presentations and workshops on my own in academic and community settings on food systems, food and culture, general healthy eating, and on cooking skills. I also volunteer at a few health organizations such as the Canadian Diabetes Association and the Canadian Cancer Society, and food organizations such as the Saskatoon Food Bank and Learning Centre and Saskatoon Food Council.

How would you explain what you do?

In three word: interesting, new, and adventurous. My research lab is the community, which always brings new ideas and allows me to build new relationships. My research project is a program evaluation study, where I am using qualitative research methods to ask about the nutrition knowledge, skills, and behaviours of children after participating in an after school cooking program.

I love teaching and worked as a teacher for years before my M.Sc. program. At the University of Saskatchewan, I am working as a teaching assistant in several courses teaching some labs and facilitating discussion groups, where I enjoy the interaction with students and future RDs (as I love to call them).

What are your ‘typical’ daily/weekly tasks?

As a researcher and a dietitian, I keep up-to-date with the nutrition information and news, so I typically start my day with a fast read of the nutrition and food news and research articles. I usually have several meetings during my day for event organization or with my research supervisor or students. I also work on tasks related to my research and teaching such as interviewing, reading, writing, preparing a presentation or a research poster. I attend many workshops and learning opportunities live and online on nutrition, health, teaching, and professional development. To do that efficiently, I do lots of planning and communication during my day, so I keep organized and work effectively with people.

What has been your career path?

My career path is unique, but not long. I completed an internship in the United Arab Emirates at one of the largest hospitals: Sheikh Khalifa Medical City – managed by Cleveland Clinic in the three main dietetic practice areas: food services management, clinical, and community nutrition. I completed my dietetics practicum in Ontario in a long term care home’s food service and public health unit, and in a complex continuing care rehab hospital. From these experiences, I found that I am very interested in health promotion and disease prevention through community and public health programs and policies. I started my M.Sc. studies in community nutrition to learn more about nutrition programs and policies to improve community and public health. During that time, I worked with programs such as Kids Kitchen teaching grades 4 and 5 how to cook, and helped with Dietitians of Canada’s nutrition month campaign in Saskatchewan.

What advanced education or special training do you have?

I always seek learning and training opportunities. I have taken courses, attended conferences, and completed workshops and webinars on different topics related to nutrition, health, professional development, and teaching. I took some nutrition courses offered by Dietitians of Canada. I also completed cooking classes from programs: Start from Scratch, Demos for Dietitians, and Collective Kitchens Leadership. I am also working to complete my Master Gardener Certificate from the University of Saskatchewan. In my learning journey, I connect the dots between my different learnings. For example, I am learning about cooking and gardening to have better connection of the food system’s elements and better understanding of how they relate to people’s lives.

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

Speaking from my interest in food systems and experience, in five years I would like to see more dietitians involvement in food systems issues providing evidence-based knowledge and information in the communities to improve their food security status and health. I also see dietitians filling a variety of roles in improving the health of the community and the food system, where food is celebrated from farm to fork. I would like to see more dietitians improving current policies in food and nutrition and making new policies that make a difference in improving population health.

What misinformation about RDs would you like to clear up?

There is misinformation about RDs in the community. Many people think that we work only in weight loss or that we are the food police. We do much more than weight loss meal plans. Our roles are diverse and we connect the issues related to food and nutrition on different levels: individuals, groups, communities, and nations. Dietitians are not the food police. We love food and that is why we work closely with it and keep talking about it. Many people think that dietitians don’t eat enough or don’t enjoy eating. In reality, dietitians eat all kinds of food and enjoy it as mindfully as possible. There are many foodie dietitians too (unfortunately I am not one of them, but I am always happy to see and know them)!

What are challenges you encounter as a RD?

Any profession has its own challenges. Food is a sensitive topic and something that is very closely related to everyone’s culture and beliefs, so challenging pseudoscience and people’s beliefs in nutrition myths is really hard.

What are you passionate about in dietetics?

I am passionate about all aspects of dietetics. I am passionate about food and health and human interactions with them and the everyday trends that we see. Specifically, I am very passionate about improving the food systems and community health and interested in upstream thinking. I am interested in health promotion and disease prevention through healthy eating and positive lifestyle changes.

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

No one can call themselves a dietitian or registered dietitian in Canada unless they have the proper qualifications. This means that our profession is regulated to protect the public, because RDs are evidence-based and they have a comprehensive understanding of science, food, and human behaviour. Also, RDs are much cooler!

What is your favourite meal? 

My favourite meal is breakfast! I feel really creative with it and look forward to it every morning. I like to include a protein, carbohydrate and fibre, and a healthy fat source. I use whole grains, dairy, and seeds when I eat hot or cold cereal in the morning or when I make a sandwich or an egg dish. Speaking of breakfast, I will show you a breakfast that is inspired from my cultural background. Here a Syrian breakfast, where people have a variety of small dishes that include: egg (hard boiled or scrambled), Syrian cheese, jam or honey, herbs blend (zaatar) with olive oil, fava beans or chickpeas, pickled eggplant with nuts, vegetables, and more. Syrians like to drink tea with that and they use pita bread to eat some of these foods.

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

I would like to give the readers the following tips:
· Eat food mindfully and enjoy the process of selecting, preparing, cooking, and eating.
· If you can have a food garden or grow some food or herbs indoor, do that.
· Learn about your food by reading and talking to people (or a RD) about it. Read food labels. Try new recipes.
· Learn about other people’s cultures and food. It could inspire you in so many ways.
· Keep working towards your career passion and keep improving your professional skills.

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

I always say that: everyone eats, so everyone is interested in nutrition and touched by food everyday multiple times a day, and that is why our job is very important. Always remember that RDs are always on your side!

More about Noura:

Twitter: @Nouraszoor
LinkedIn: Noura Sheikhalzoor
Instagram: @noura.szoor

Thanks Noura! Find out more about What RDsDo.

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

Day 31: The End

My goal this month was to post a blog every day, and here we are, the last day of October! I am slowly trying to finish my 101 in 1001 goals as the end date approaches, so this is one more to mark off. I have never created so many blog posts in so few days (31/31). It took some time and planning, but I do love the sense of accomplishment. I just hope you don't expect it to continue (or that I bored/lost you).

I am grateful for: goal setting

I like to have direction and of course, my desire to accomplish things is easily met with goal setting. Years ago I was told to set challenging goals, not just make checklists. I also know that goals need to be realistic and achievable. Goals can change and evolve as we do. We're all working towards something different, and I'm not even sure what my end target is, but these little goals help me each day and bring focus to my actions.

 

I am of course also grateful that people read my words. This blog is an outlet for me, but also hits on my goal/passion to inspire others. It is just me on a keyboard. I am a registered dietitian, but I'm also a wife, mother, daughter, sister, dog owner, traveller, lover of books, baker, entrepreneur, etc. So here, I get to share those things with you. My work goals currently keep me focused on moderation, mindfulness, and minimalism. As my husband says, they may not be sexy terms, because people know they should eat balanced, but prefer to seek superfoods or extreme diets/cleanses/detoxes. However, I do think they can be a pathway to a healthy life and wellness. You may prefer other terms, conscious indulgence, sustainable eating, etc. but they are all subjective and basically mean the same thing. Many dietitians also talk about the 80/20 rule as a form or balanced, healthy eating.

Today I celebrate this goal, and of course Halloween. Since I live a balanced life, that likely means I'll enjoy a bit of chocolate today too.

I hope you're challenging yourself, meeting goals, or setting new ones.

I'm going to have to look at November and see what I have in store for myself (and you).

Cheers!

Steph Langdon, RD

www.nutrishus.com

Day 30: Pampering

I try to take care of myself. I am able to afford to take care of myself and I prioritize it so that I have the time. I know not everyone can afford such luxuries. Sometimes it is even our environment or our genetics that make it more difficult to be 'healthy'. I've seen a quote "don't find time to exercise, make time to exercise", of course, I feel the same way about healthy eating. We can often find excuses or reasons to rationalize why we're not being active or eating well. We put it off, we put others or other things first.

I aim to inspire wellness in others so that they can keep doing the things they love to do. We all have different goals, we all define health differently. I have mentioned various aspects of health on this blog over the years. Of course, I always remember that poverty and food insecurity exist, disease can be beyond what we can 'control' and a so-called 'healthy lifestyle' may not be affordable/achievable/attainable for everyone.

If you're able to, I suggest you take care of yourself though. For me, that includes occasional pampering, which could be a nice bath, a pedicure, even coffee with a friend can be a treat, and I know they all make me feel better. I actually scheduled time this week to get some work done in my office, to go for a run, and to go to the spa (kid-free). I haven't done that in 11.5 months since becoming a mom. I took a whole day for me, to get things done, but also to pamper myself.

I am grateful for: the ability to take care of myself (and treat myself every once in awhile)

I try to take care of myself each day, and some days are easier than others. Some days I don't succeed. However, if I'm not taking care of myself, who is?!

Sometimes you have to put yourself first, and I know that can be hard.
Cheers to you!
Steph Langdon, RD
www.nutrishus.com

Day 29: Variety is the Spice of Life

I enjoy food (as most dietitians do) and I enjoy cooking. This means we're often trying new ideas, tools/methods, ingredients or recipes in our kitchen. We've also been introducing food to our daughter over the past 5 months, so that has kept us thinking about different things to have her try. We do also enjoy eating out and trying different restaurants. If we go out (which is less these days, now that we're parents), it would be for food that we don't make or don't make often, thus it's often ethnic cuisine.

I don't love every food, my husband has a few that he enjoys that I'm not as fond of (oysters, blue cheese, olives). I also don't always make great things in the kitchen, sometimes new ideas flop. We try to find recipes with comments and suggestions so that we can learn from others, but we don't all like the same things either.

I think it's great to have access to many foods. There are varieties in Saskatoon that I don't remember seeing as a child and some foods are now available all year round. We're able to buy fresh, frozen, or canned items and often the store has what we're looking for. I know not everyone has that luxury. I travel to some small communities with my work and see the lack of choices, or even the lack of a store, or high prices that can be limiting.

I am walking distance from groceries, which I love. I can go for a walk to grab a few items I need. I also don't have to eat the same things as my husband or daughter, if I don't want to. We don't have allergies or other dietary restrictions, so for us it's just a matter of preference. As she gets older and starts talking, our daughter may let us know more about her likes and dislikes, but so far we're pretty lucky, like us, she likes food and hasn't had a bad reaction to any of it.

I am grateful for: access to a wide variety of foods

As a Canadian I enjoy being able to eat Italian, Mexican, Thai, Vietnamese, Chinese, East Indian, and locally sourced foods. I love to travel and part of that is definitely to try other/new foods.

Try something new or pull out an old favourite that you've forgotten about, explore the world of flavours available to you!
Steph Langdon, RD
www.nutrishus.com

What RDs Do: Olivia Siswanto, RD, MSc, CDE

OLIVIA SISWANTO

DIABETES EDUCATOR

for something nutrishus

Today we are featuring Ontario based, Olivia Siswanto. She is excited and passionate about the profession, her work and research in diabetes, and the endless opportunities ahead. Olivia has advanced training and education in her role and is a certified Craving Change facilitator like me.

Why did you become a RD?

I learned about diabetes during a biochemistry lecture in university and I was fascinated by the story of the discovery of insulin. The Canadian researchers who discovered insulin decided not to patent their discovery so that people living with diabetes can be “cured”! Then I realized that food plays a huge role in the management of diabetes. After learning about the dietetic profession and the role of dietitians in preventing and managing diabetes, I was convinced that this is the career I want to pursue.

What area of dietetics do you work in?

I work at a diabetes education centre.

How would you explain what you do?

Same answer as below

What are your ‘typical’ daily/weekly tasks?

I do different things every day – this is why I love my job. I provide group education classes for gestational diabetes, emotional eating, and weight management. I also see patients one-on-one, together with a nurse, or with one of our endocrinologists. I am also involved in practice-based research. We will be presenting our research findings at the World Diabetes Congress this December – I’m super excited for this!

What has been your career path?

This is my very first job as a dietitian and I am excited to see where this journey will take me.

What advanced education or special training do you have?

I have a master’s degree in nutrition (MScFN) from Western University in London, ON, and I am a licensed Craving Change facilitator and a Certified Diabetes Educator.

In an ideal world, what does the industry look like 5 years from now?
I would like to see:
- More technology incorporated into our practice
- Most if not all Canadians have access to dietitians’ services
- A revamped food guide!

What are you passionate about in dietetics?

There are so many things you can do in this field, from working directly with patients in a clinical setting to starting your own business; the opportunity is endless! Sometimes we just have to be bold enough to carve our own pathways.

More about Olivia:

Twitter: @dietitianolivia
Instagram: @dietitianolivia

Thanks Olivia! Find out more about What RDsDo.

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

Day 27: Move to the Beat

I was in band from grades 6 through 12. I played the oboe, like my best friend. For an athlete, it may have been an 'unusual' skill. I also attempted to play the trombone for jazz band, like my brother; I attempted, but it wasn't for me. I enjoyed my fellow band members, had fun on band trips, and think it was a valuable skill and good for my education.

I haven't been to many concerts, maybe 3 or 4 in my entire life. The most recent one in Oakland, California, almost 2 years ago now, was a great one. We were able to hear a variety of groups/individuals and I still listen to some of them today (Lorde, Bastille, Phoenix, etc.). I'm the type of person that appreciates a mix-tape, because I don't know a lot of artists. When I'm on the road for work, I hope it's the morning or late afternoon and I tune into CBC Radio2 or I put on songza. I rarely remember who sings what, the name of songs, or the lyrics, but I enjoy music in the background.

My brother (and nephew perhaps) is quite musical, playing mostly guitar these days. My brother-in-law knows probably every artist and is a great resource to go to for ideas. Our daughter seems to have a little shoulder shake when music is on. We try to play a variety of types of music for her and introduced music at a young age to get her used to sounds. I now take her to the library for reading and songs/nursery rhymes and we're currently in a local zumbini class which is definitely music and instrument focused. I love being able to expose her to such things, especially when it's something I don't think I really have in me. I'm not one to burst into song and I'm still learning kid songs/rhymes.

Music can make such a big difference. We note the soundtrack in a movie, the mood we're in may help us pick an artist to listen to, or we might leave it to the 'experts' and listen to a playlist they created. It's rainy outside and my daughter is currently sleeping, so the house is quiet. I enjoy the quietness, but I also like to put music on in the background every once in awhile, and I know that today's cloudy/rainy weather will play a role in what I feel like listening to.

I am grateful for: music and musicians (and the ability to hear and enjoy it/them)


I hope you have music and songs in your day.
Don't just stop and smell the roses, stop and listen to the silence or the music!
Steph Langdon, RD
www.nutrishus.com

Day 26: Something To Look Forward To

We've been working to make our weekends feel more like weekends (whatever that means!?). Our weeks seem fairly full/busy, and it's a chance for us to be together. This comes with mindfulness and minimalism. In my attempts to have less stuff, we will eventually have less to clean and organize (chores that I tend to do on the weekend). I still have to figure out a way to get a few things done around the house and will always want to chip away at my to-do list.

However, we try to spend time together, not think about work, or even try to feel like a tourist in our own city. I do know that I'm better at relaxing when we're away from home. Also, like most people, I get excited and like to have things to look forward to. For me, that could even just be goals that I'm working on. Keeping that in mind, I'm not taking away from being present and content in the current moment, but I still like to have something on the calendar for the future.

We haven't really taken a family trip in awhile. With my work, we went to Quebec City in June and for my birthday in April we took a quick trip to Edmonton, so I can't say that we haven't been away from home. My generation seems to like to travel, which I am all for! I'd rather spend our money on trips and experiences. It's often just a matter of saving up and finding time to actually get away. The planner in me also likes to prepare for a holiday, but I try to be spontaneous and just enjoy it too.

We're lucky that we can afford to travel, but as I said, sometimes it's fun just to be a tourist in your own city or province; there's also lots of free things to see and do. It comes back to priorities and perspective. I have no problem saving up for a trip because I know we will create memories and get rejuvenated by the break from our sometimes hectic lives.

I am grateful for: the opportunity to plan and go on vacations

We have the luxury of being able to go to most of the places we dream of going to. It's also the chance to travel with my husband and daughter that makes me grateful to have them.

Do you have something planned, something you're looking forward to?

Happy Monday (and last week of October!)
Steph Langdon, RD
www.nutrishus.com