Meet private practice owner, corporate wellness educator, writer, and speaker, Nancy Bennett, MS, RD, CDE. Nancy knows how to enlighten people’s choices and give them the tools they need to make successful, lifestyle changes towards optimal health.
Website?
www.enlighteningchoices.com

What attracted you to the field of nutrition and dietetics?
I started out in nursing and loved the science classes. I was fascinated by the effect of nutrition on cellular physiology. Nutritional science is simply “applied biochemistry.”

Your Job Title?
Principal Dietitian, Certified Diabetes & Weight Management Educator

Company you are with now?
Enlightening Choices

Website?
www.enlighteningchoices.com

Describe a typical (or not so typical) day-in-the-work-life for you.
Every day is different & depends on the setting: On the days I deliver MNT for a large physician practice in San Francisco, I begin seeing clients at 8 am & finish at 6:00pm.

I also have a private office in San Francisco where I meet with both corporate clients and individuals that are referred from physicians.
Some days I telecommute & write blogs or nutrition articles for food companies.

I teach community & corporate nutrition seminars about two to three times a month.

How did you get your current job in dietetics?
I started by paying attention to those professional activities that created joy for myself & those around me. I believe work should be fun, so I simply wanted to increase the time I spent doing those activities. Public speaking and creating engaging messages around nutrition is fun for me, so I focused on how I could be of service to those in the community and have fun at the same time. Then, I hired talent to build a website and began marketing nutrition seminars to corporations, nutrition/marketing articles to food companies and letters local MD’s.

What skills were you born with and what skills have you learned along the way?
I believe I was born to attract, engage and entertain those who are outside the “choir” of healthy eating. My favorite clients/audience are beer drinking, cigar smoking men. My mission is to translate nutritional science into meaningful visions that can change their perceptions about the role in their personal health. When I think about nutritional science, like nutritional genomics for example, I see it as a picture in my mind. Then I think about what is motivating my audience. Is it more vitality or more control over their destiny? Do they want to dance at their daughter’s wedding and how can I help them get there? Do they believe their health is their doctor’s responsibility or do they want to manage their health care with their fork? Then, I marry the pictures about nutrition in my mind with their goals. What messages will capture their attention and engage them to take an active stance in their health? Creating these messages is a craft that is ongoing challenge in my career.

Public speaking is a skill that I have learned through practice. Lots of practice. I’m still practicing & working on it :)

What advice do you have for others wanting to be just as successful and fulfilled as you?
Create a vision of what you enjoy doing. Believe in that vision and take a risk. As Eleanor Roosevelt on said “The future belongs to those who believe in the beauty of their dreams.”

If you could be paid for your job with something other than a paycheck, what would it be?
New opportunities.

Creativity and Design are the 2 major words that describe this artistic Dietitian, Yvette Quantz. Yvette has found her passion of designing newsletters and other media materials for RD’s all over the US.

What attracted you to the field of nutrition and dietetics?
I always was interested in food as a young girl – my mother loved to “bake” and she was always doing “crafty” things with food and such.  In 8th grade I received a book on how to make your own beauty products from various foods – I loved that book!  I guess you could say that was the beginning of it.  In high school I was always interested in health, nutrition, and fitness.  In college I first graduated with a degree from Louisiana State University in Kinesiology and a focus on Human Movement, but my fascination with the field of dietetics was still there, so I went on to pursue my second degree in dietetics.  During my time taking my dietetic course work  I became even more intrigued and fascinated with the field and all that it had to offer.  I really LOVED learning about all the aspects of dietetics from human nutrition to food science and food service management.  I knew that the field would be ever evolving and if you kept an open mind that you could really do some pretty cool work!

Your Job Title and what company you are with now? Owner of Customized Nutrition Newsletters & Design Services and Food Therapy, LLC.

Website:
www.customizednutritionnewsletters.com
www.foodtherapyonline.com

Describe a typical (or not so typical) day-in-the-work-life for you.
Lots of time at the computer, creating, writing, responding to e-mails.  I really like to wake up early before anyone in my house is up to do some work.  That is when I feel my creative juices are really flowing!  I still see clients about 2 days a week in my office and the other days I am working with my team on creating and building newsletters for our dietitian clients, working on new additions coming up as well as the various design projects we have going on.  I am always trying to learn new things and see what other industries are doing to market their business and how we can incorporate services to help dietitians better market and promote their services.   I also have a 5 year old who keeps me pretty busy! 

How did you get your current job in dietetics?
Initially my passion was always in sports nutrition.   I worked at 2 fitness center prior to working for myself and feel I learned a lot about how to create and build a practice.  During my time at Telos Fitness Center in Dallas, TX I also noticed that there was a lot of things I wanted to do to keep my practice running smoothly and stay connected with my clients – however the busier my client load became the less time I had to do those personal touches that mattered.     

One of the core values I had when I first started in the field was to always remember to keep the human connection with my clients.  We are in the “people business” and people come to us and want to connect with us - this is where the trust gets built regarding their food and nutrition habits.  So, when I moved for the 2nd time in a short 3 year period I knew I wanted to start a service to help dietitians stay connected with their clients and inform them of nutrition information going on – this is where Customized Nutrition Newsletters & Design Services came from.  At that time I started my private practice, Food Therapy, as well. 

What skills were you born with and what skills have you learned along the way?
I have a very creative mother and so we always were “creating” things at home.   So I guess being creative and writing always came pretty easy.  Accounting, numbers, and hard science – never did come all that easy to me…but I put up a good fight in college to learn it! 

What advice do you have for others wanting to be just as successful and fulfilled as you?
Find what you are good at and go to that place where there is peace in your heart that you are doing what you are supposed to do.  Find people you admire and “want to be like” but DO NOT try to copy them.  Learn from them, it is okay to model for even a little while as you learn what is right and true for you – but don’t try to become them, be true to who you are.   We all have different gifts and talents to offer and share and when we can appreciate our gifts and stop comparing to what we don’t have, the world will be a much better place.   Also working for yourself takes a lot of hard work and it is scary stepping out of that “comfort zone”.  Always remember no matter how easy it looks on the outside or how “successful” someone looks – they worked VERY hard to get to that place.   Another tip is to accept your flaws.  We all have them. However, you can use your flaws to your advantage by hiring people who complement your flaws and let your strengths shine through.

If you could be paid for your job with something other than a paycheck, what
would it be?
Trips to Disney World with my daughter with no lines and meals with all the characters! 

Cooking classes are great venues to reach our clients through their bellies. Through cooking classes, we can provide our clients with actual skills that can be replicated at home so the client is empowered. What better way to combine our knowledge with our culinary skills? In this 2-part series, we’ll first learn the ins & outs of cooking classes.

How to set up a successful cooking class: 

#1. Be Prepared. “Start with first picking the menu.  From the menu, you will produce the recipes, the grocery list, and the equipment list. From the recipes, you will ‘stage’ the class, determining what you prepare in advance, what is done during the class and what the class will prepare,” informs  Lynn Dugan, MS, RD, founder of Myplate2yours, Inc. and a dedicated nutrition and health advocate for active people.

#2. Practice, Practice, Practice. Make the recipe at least once before so you are familiar with it and know how it looks. Also practice your delivery and talking points, recommends Eric C. Sharer, MPH, RD, LDN, nutrition and culinary expert from Sharing Nutrition and nutrition advisor for The Vegetarian Resource Group.

#3. Know Your Audience. By having a needs assessment, you will know how to relate to your audience and be applicable, explains Jenn Randazzo, MS, RD, LD, founder of NOURISH, a St. Louis-based wellness company that encourages healthy eating by providing nutrition-based education through a culinary-focused experience. Dugan also stresses the importance of determining audience expectations and needs so that you provide what the audience wants. Do they need meals for busy professionals or meals for entire families?

#4. Set The Stage. Sharer reports keeping the area around the cutting board clear so students can see what the teacher is doing and they don’t cut themselves from having too many items in the way. Sharer also emphasizes to have all ingredients prepped and ready to go in bowls so that the flow of the presentation is smooth and all participants have their necessary products easily available.

#5. Be Interactive. Hands-on experience is important to involve the class while increasing participation and the interest of the people advises Randazzo. 

Watch out for these potential downfalls:

#1. Not knowing what utensils/appliances are available. Dugan and Randazzo both told the importance of knowing what appliances are available. If you need to bake something, make sure there is an oven.

#2. Not having enough food. Everyone loves to eat and if someone doesn’t get their share, things can go sour. Make sure to bring a little extra food, notifies Randazzo.

#3. Food Safety. Sometimes people cut themselves or fires occur. Know where the first aid kit, baking soda, towels, and fire extinguishers are, informs Sharer. 

So what are the main reasons to go out and start teaching cooking classes?

Inspiration! Dugan enlightens, “I am inspired by experiencing the connection attendees make when healthy eating becomes a reality with food that tastes good and is easy to prepare.”

Fulfillment! Randazzo describes her fulfillment “when people have a good experience while cooking. That’s the true reward.”

New Opportunities! Sharer expresses his reward when “people get excited and want to come back. Cooking classes open a new window for nutrition education by getting people excited while having a fun time.”

Stay tuned for Part 2 of the cooking series on food demos.

Interested in Sports Dietetics and working with professional athletes? Meet Kim Tirapelle, MS, RD, CSSD, and learn how she combined her love of sports and her love of nutrition to assist athletes in optimizing their performance through their nutrition. 

What attracted you to the field of nutrition and dietetics?
I was an athlete growing up, therefore, I had a natural interest in learning more about optimizing performance through nutrition. I remember meeting with our Team Dietitian at the University of Illinois when I played soccer there and thought- wow, what a great job!! That started me on my path to becoming a Sports Dietitian.

Your Job Title?
Registered Dietitian

Company you are with now?
TERRIO Physical Therapy & Fitness, Inc. and Fresno State University – I teach Sports Nutrition and I am the Team Dietitian for Fresno State Athletics.

Website
www.myterrio.com   

Describe a typical (or not so typical) day-in-the-work-life for you.
I work full-time for TERRIO.  However, two days a week, I start my day by teaching Sports Nutrition at Fresno State. Throughout each day, I am meeting with clients individually to help them create a customized nutrition plan to meet their nutrition goals. I not only work with athletes of all levels, but I also provide weight management and medical nutrition therapy to clients with specific diagnoses. At least once a week, after work, I head over to Fresno State to meet individually with athletes or give team presentations. I also lead grocery store tours for our athletes and do cooking demonstrations. Lastly, 3 days a week, I train a half marathon team. No day is ever the same!

How did you get your current job in dietetics?
I was hired at TERRIO in September of 2010. I currently work in a 24,000 sq ft training facility that incorporates Physical Therapy, Exercise training and fitness training, as well as I provide nutrition for all of our clients. We work with many professional athletes, as well as high school and collegiate athletes hoping to make it to the next level. I was lucky that I was in a transition from my job at a local hospital when TERRIO decided to open up this new training facility in Fresno. It was a natural fit for me. I have been teaching at Fresno State and working with the athletes the last 2 years as well. At first, I volunteered my nutrition services for the Fresno State athletes, but now I am a paid consultant for the program.

What skills were you born with and what skills have you learned along the way?
I have always been a leader and can communicate well with others. I think those are some of my biggest strengths. Skills I have learned along the way include honing my public speaking skills, as well as being able to work with a wide variety of athletes in developing customized nutrition programs to meet their individual needs.

What advice do you have for others wanting to be just as successful and fulfilled as you?
I would probably say that you never know where your career may take you. You will likely not start in your dream job, but each position will make you a more well-rounded person.  I started off in a clinical dietitian role in a hospital, and even though I knew it wasn’t my dream job, I was able to gain critical clinical skills that have made me a better dietitian when working with athletes with specific diagnoses such as Type I Diabetes or Celiac disease and many others. I then took a job in an outpatient corporate wellness program where I developed the nutrition program with one other dietitian. It took a lot of hard work and volunteering of my time and networking to get the positions I currently hold. I wouldn’t change any of it for the world! Put in the time, and you will see the benefits pay off.

If you could be paid for your job with something other than a paycheck, what would it be?
I really love when I see my athletes succeed on the field and reach their goals. That makes my job very fulfilling. That’s a great “paycheck” so to speak. But, because my family is back in the Midwest, I wouldn’t mind being paid in travel dollars so I could visit with them more often!

Meet Angie Hasemann, RD, who creatively works with children showing them fun and entertaining ways to eat more vegetables while inspiring families to gain healthier food habits.

What attracted you to the field of nutrition and dietetics? 
The glamour and glitz of the profession.  Just kidding… after 3 years of college studying pre-medicine, I realized I had no desire to go to medical school.  Caught in that scary place of ‘what will I do now?’, where both my Nutrition and Exercise Science majors seemed to lead to dead-ends, I realized that adding Dietetics as a third major would open so many doors.  I saw how RDs were pursuing a huge variety of careers and were really needed in so many ways.  I felt inspired and excited about the endless possibilities that having “RD” behind my name would lead me.

Your Job Title? 
Resident Food Lady (to my patients) or Clinical Dietitian (on my business card), UVA Children’s Fitness Clinic.

Company you are with now?
Morrison Management Specialists (contracted in to work at the University of Virginia’s Children’s Hospital).

Website? 
http://uvahealth.com/directions-locations/clinics/childrens-fitness-clinic/childrens-fitness-clinic

Describe a typical (or not so typical) day-in-the-work-life for you.   
Most of my days are filled with seeing a circus of patients… the 3 year-old who just wants to eat chicken nuggets and French fries for the rest of her life, the 7 year-old boy who thinks eating a vegetable might be the death of him; the 12 year-old who drinks her entire weight in soda each month and sees no problem with it; the teenager who prefers to eat the entire large pizza by himself and gets angry at his mother if she tries to disagree; and the parents who are either struggling to try to make all of the changes on their own, are lost in the sea of the recommendations of what a ‘good parent’ should be doing, are completely unfamiliar with the topic of nutrition, or who are clueless that their child is even slightly unhealthy.  It’s an exhausting job working with obese children and their families in an intense counseling session, but I try my best to make it fun—teaching the 3 year-old to cheer for fruits and flex her muscles when she names a vegetable, after all, they do give her superpowers J; engaging the 7 year-old in a fun game of ‘Fear Factor’, seeing what fun ways we can not only challenge him, but also other family members to try that scary asparagus; showing the 12 year-old the awesome sugar-free drinks out there that she’s never even tried; educating the teenager on how to trick his body into feeling fuller and having more energy from not being weighed down with excess food; and empowering parents to take the lead in creating a healthy lifestyle for their family by being a positive role model. 

When I’m not counseling patients, I dabble in media work, guest lecture for many classes and community groups, mentor students, and work on community outreach projects

How did you get your current job in dietetics?
While in my internship, I met the President of my current company.  I approached him, introduced myself, and told him I wanted to work for him, preferably in corporate wellness (as the thought of working in a hospital at the time was incredibly unappealing to me).  He gave me the name of one of the top RDs in the company, who passed my resume on to a job that was “a perfect fit” in Virginia.  I hesitated to okay this move, as the job was described as clinical, but I couldn’t tell her no.  Low and behold, she was right.  This job was a perfect fit—combining my passion for wellness and my love of working with kids in creative ways—and I’ve been here ever since!

What skills were you born with and what skills have you learned along the way?
I was born with an easily bored personality, which has been a huge help in understanding that kids need fun and entertainment to keep them interested in nutrition education.  My creativity is by far my biggest strength in my job.  My mom has been known to “try to save the world” in helping others, and having some of that quality has helped me as well.  I’ve learned the importance of listening to what people are truly saying (even if it doesn’t come out in the words they speak); patience, patience, patience; and the power of support and praise.  One of the most useful skills I’ve learned is the concept of Teflon and Velcro:  not every patient is going to have a perfectly delightful experience with you, so when you struggle with a patient who has many barriers or psychological or social problems that interfere with progress, think of that experience as Teflon—let it slide out of your memory; when you have an incredibly productive and motivating visit with a patient, hold on to it like Velcro.

What advice do you have for others wanting to be just as successful and fulfilled as you?
I always tell students and interns to advertise themselves.  No one will ever know where you want to go and what you want to do unless you tell them, and we all know most great opportunities are found through networking.  For others already in job positions, I would encourage them to strive to be an innovator in their field.

If you could be paid for your job with something other than a paycheck, what would it be? 
Gift certificates to clothing stores or plane flights home to see friends and family or hugs.

Sarah Koszyk, RD, interviews Stephanie Nishio, MPH, RD, a food to family dietitian at the California Association of Food Banks. I truly enjoyed learning her unique story. A very special and practical application of a nutrition outreach program. Enjoy.  And thank you for taking the precious time to vote in the Academy of Nutrition and Dietetics Elections and your State District. The national percent that voted was still only at 14%. Many states (California!) were even less that that. Room for improvement for next year. Congratulations to those that were elected to serve our profession! – Stacey Dunn-Emke, MS RD

Food banks, farmers, and the community inspire Stephanie Nishio, MPH, RD, to shine and continue helping others so that no person goes hungry and all people can get the nutrition they need.

What attracted you to the field of nutrition and dietetics?
I really liked science and loved that nutrition applied science to everyday life and health outcomes. The unjust reality that some people and communities have access to the foods that help them maintain their health and others do not drew me to public health and my current work with food banks.

Your Job Title?
Director of Programs. I work with food banks on their CalFresh outreach and nutrition education programs.

Company you are with now?
California Association of Food Banks. In addition to CalFresh outreach and nutrition education, CAFB also runs a program called Farm to Family. Last year, Farm to Family worked with growers, packers, shippers, and California’s food banks to distribute more than 120 million pounds of fresh produce to low income Californians.

Describe a typical (or not so typical) day-in-the-work-life for you.
Everyday brings new challenges and new opportunities to learn. Aside from the typical zillion emails and phone calls, I don’t really have a usual day. But, a usual week generally involves talking to a few callers about CalFresh (formerly food stamps/California’s name for SNAP), meetings, talking with our partners at the state/federal levels, gathering successes from partners/problem solving with partners, and moving various projects forward. My favorite days are the ones where I am able to go visit our food bank and other CBO partners’ CalFresh outreach programs. Seeing them in action and learning more about their programs and the impact they are having on their communities never fails to inspire me.

How did you get your current job in dietetics?
I feel like I was in the right place at the right time. As a student, guest speakers and professors
always talked about the importance of networking and letting people know what you’re looking for, which I fully endorse. Networks are also good for finding out what you’re getting yourself into!

What skills were you born with and what skills have you learned along the way?
Things that come naturally: curiosity/love of learning, taking the initiative, stick-to-it-ness, meeting deadlines. Skills I’ve developed or that are (still) in development: knowing my audience and adapting appropriately, delegating, fostering leadership, becoming an effective trainer, advocating…and so many more!

What advice do you have for others wanting to be just as successful and fulfilled as you?
Love what you do and find challenges that keep you engaged and allow you to grow/gain new skills. I also think it’s as important to invest time and energy into professional relationships as it is for personal ones. I feel really lucky to get to work with people I consider friends.

If you could be paid for your job with something other than a paycheck, what would it be?: Without a doubt: International travel!

Questions to Ask:

• Do I have space that can accommodate 5 or more people?
• Have any of my individual clients ever asked if I have forums or do group sessions?
• Do some of my clients need individualized care?

Pros to Group Counseling:

• Increase practitioners revenue by assisting the masses in one setting therefore optimizing counseling time, efficiency, and resources
• Clients get additional support, feedback, and advice from one another
• Clients save money since group sessions are generally cheaper than individual sessions
• Hearing other people’s challenges/struggles can sometimes reduce one’s personal stress on his/her own struggles and provide an alternate perception
• Improved social skills by having people interact with others in a safe setting

Cons to Group Counseling:

• Clients who are shy many not speak up during group sessions to express their challenges/struggles so these can go unattended
• Clients who may need more attention for additional needs, which are not discussed in the group session, can get lost in the crowd and overlooked
• Some people do not work well in group settings and prefer one-on-one counseling only
• Not all topics/subjects discussed will be pertinent to everyone in the group
• Group sessions have a non-flexible set time and date

Pros to Individual Counseling:

• Full attention is provided to the client which optimizes one-on-one care and tackles specific needs and circumstances by delving deeper into one’s challenges
• Scheduling is more flexible in regards to when each session meets, how long, and how often (i.e. once a week, every 2 weeks, once a month, etc)
• With individual counseling, clients do not have to worry about clashing personalities with other clients in a group setting. The only two people involved are the client and the practitioner
• More time is available for clients who need additional sessions to accommodate their needs versus in a group setting, a set number of sessions/classes are held. If the client needs more sessions at the end of the scheduled group sessions, the client and practitioner need to figure something else out
• Non-threatening environment and can feel “safe” for people who are shy about their situation

Cons to Individual Counseling:

• Cost is higher for individual sessions and may not be an option due to finances, even if the individual sessions are preferred
• Additional advice or ideas may not be expressed from just the practitioner which could lead the individual to have less options available
• Some topics can be missed if the client is not willing to share a specific area of need for improvement
• The practitioner has a limited amount of clients he/she can attend to due to the fact that only one client can be seen at a time
• Not as time efficient or cost effective for the practitioner if clients reschedule or skip appointments

Many people do both types of counseling at their clinics to accommodate various people’s needs. Having options helps to diversify one’s practice.

Now that you have the quick breakdown, which route are you going to take?

Our own Sarah Koszyk, RD, interviews Margaret Furtado, MS, RD, LDN, an expert dietitian in bariatric surgery and weight management. She shares candid answers to our questions. Enjoy.

Vote. Please. Academy of Nutrition and Dietetics Elections plus your State District. Here’s the link: http://elections.groupxm.com/elections/vote.cfm. I’ll say it again; I was shocked to learn that for the past years, the overall voting percentage for the Academy has hovered at 14%. What?? Unacceptable. Let’s change that this year. There are just a few more days to vote.

We have enhanced our Conferences and Continuing Education sections. Check them out. Do you have a webinar, workshop or conference you want to promote on NutritionJobs? Send me the details.

Cheers to you and your career!
- Stacey

 Meet the passionate expert dietitian in bariatric surgery and weight management, Margaret Furtado. Her renowned expertise has brought her international speaking engagements and book deals.

Sarah Koszyk, RD: What attracted you to the field of nutrition and dietetics?
Margaret Furtado, MS, RD, LDN: I grew up always struggling with my weight, and around the age of 14 was given a 1-page, 1,000-calorie diet menu by a local primary care doctor.  Although I lost a good amount of weight that summer, I knew this wasn’t the ideal way to go about it, especially at that age.  I was a freshman in high school that fall and chose to study the effects of liquid protein diets on mice.  I knew I needed to study nutrition formally and learn more about how to best nourish my body, as well as the healthiest way to lose weight.

What is your Job Title and the Company you are with now?
Clinical Dietitian Specialist with Johns Hopkins Bayview Medical Center/The Johns Hopkins Center for Bariatric Surgery.
http://www.hopkinsbayview.org/bariatrics/

Describe a typical (or not so typical) day-in-the-work-life for you.
See my first patient around 8 am (either pre- or post-op bariatric surgery patient), and then see several pre- and post-op patients throughout the day, teach a bariatric weight loss class, precept dietetic interns, plan upcoming bariatric support group sessions, return voicemail messages and emails from pre- and post-op bariatric surgery patients with questions or concerns.

How did you get your current job in dietetics?
Johns Hopkins is my third bariatric center of excellence in the decade I’ve been working in obesity medicine (previously at Massachusetts General Hospital’s Weight Center and Tufts University), and I learned about the opening at Hopkins by chance.  I was looking through the job postings on the Maryland Dietetic Association web site, and noticed the opening for a full-time outpatient dietitian at Johns Hopkins Bayview Medical Center to work with The Johns Hopkins Center for Bariatric Surgery patients and team.  The position had been open for over 2 months, so it was fortuitous that I happened to apply just in time before it was filled.  I was in the process of moving from Boston to Baltimore for personal reasons, so it was one of those serendipitous moments where things just fell into place very easily.

What skills were you born with and what skills have you learned along the way?
I was born with the skills of really listening to patients and intuiting what they may be feeling or needing from our consultations and classes.  Patients often remark “how did you know to ask me that question?” and they tell me they really needed to examine whatever it was I inquired about. 

Skills I’ve learned along the way include time management, which sometimes can be challenging where you have a really busy day, writing projects, meetings, and conferences to speak at.  However, if you plan ahead and regularly reassess your commitments, it really helps to streamline things.

Additionally, although I’ve always loved counseling, motivational interviewing is something I’ve become quite adept at over the years, and I enjoy working with different clients to help them reach their own answers to their most pressing questions.

What advice do you have for others wanting to be just as successful and fulfilled as you?
It may sound trite, but I’d say “follow your passion, and the rest will follow.”  I was a renal dietitian for 6 years in Boston, and although I loved it, I felt ready to do something a bit more positive.  I fell in love with bariatric surgery while I was working with the bariatric RD at Boston University to assist my hemodialysis patients in preparing for gastric bypass surgery in order to lose enough weight to qualify for a renal transplant.  I became so intrigued with it that I took a substantial pay cut to leave renal and join the bariatric surgery team at Tufts Medical Center.  However, the difference in pay was quickly recouped, and books and speaking engagements also followed. Johns Hopkins has been a wonderful opportunity in many ways, including my 3-year Yahoo! Health blog via my Hopkins affiliation where I write on nutrition and healthy weight. I’m told, by patients, colleagues and mentors alike, that my passion for bariatric surgery and nutrition is evident.   I feel it sustains me and inspires me to keep learning and growing.

If you could be paid for your job with something other than a paycheck, what would it be?
Travel all around the world, attending and speaking at bariatric surgery conferences!  I’ve spoken in Brazil, Portugal, and Paris, and it’s always so exciting to meet interesting people from all over the world.  I return with a newfound sense of passion for the field and aspirations for future projects.

Registered Dietitians (RDs) are food and nutrition experts who have met the following criteria to earn the RD credential:

• Completed a minimum of a bachelor’s degree at a US regionally accredited university or college and course work accredited or approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.
• Completed an ACEND-accredited supervised practice program at a health-care facility, community agency, or a foodservice corporation or combined with undergraduate or graduate studies. Typically, a practice program will run six to 12 months in length.
• Passed a national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to CDR’s website at www.cdrnet.org. 
• Completed continuing professional educational requirements to maintain registration.

Some RDs hold additional certifications in specialized areas of practice. These are awarded through CDR, the credentialing agency for the Academy, and/or other medical and nutrition organizations and are recognized within the profession, but are not required. Some of the certifications include pediatric or renal nutrition, sports dietetics, nutrition support and diabetes education.

In addition to RD credentialing, many states have regulatory laws for dietitians and nutrition practitioners. Frequently these state requirements are met through the same education and training required to become an RD.

Dietetic technicians, registered (DTRs), are trained in food and nutrition and are an integral part of the health-care and foodservice management teams. DTRs have met the following criteria to earn the DTR credential:

• Completed a dietetic technician program by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, that includes 450 hours of supervised practice experience in various community programs, health-care and foodservice facilities and has completed at least a two year associate’s degree at a U.S. regionally accredited college or university.

OR

• Completed coursework in an ACEND-accredited didactic program or coordinated program in dietetics and has completed at least a bachelor’s degree at a U.S. regionally accredited college or university.
• After completing the degree and dietetics coursework, pass a national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to the CDR website.
• Completed continuing professional educational requirements to maintain registration.