Dietetic Career Spotlight: Kristen Rasmussen, MS, RD
By SARAH KOSZYK, MA RDN on SEPTEMBER 6, 2012
From teacher to consultant, read on how Kristen Rasmussen has diversified her dietetic career to incorporate all her passions. – Sarah
What attracted you to the field of nutrition and dietetics?
In high school I wanted to go to culinary school. I went to UC Berkeley and discovered the field of nutrition and decided to join the best of 2 worlds because I’ve always been attracted to food.
Your Job Title?
Worksite wellness dietitian at UC Berkeley
Food science lecturer
Food & sustainability consultant
Company you are with now?
UC Berkeley & Bon Appetit
A typical (or not so typical) day-in-the-work-life for you?
To some my day’s work in one word: RECIPES. Some days I teach a food science lecture and laboratory at UC Berkeley where we experiment and explore food components such as pectin in jams, coagulating milk from cheese, and the egg proteins in angel food cake. Other days, in the health*matters faculty and staff wellness department, I teach cooking classes, conduct behavior change programs, and work to make a healthier campus environment. In between these 2 jobs, I work with Bon Appetit food service working on nutrition education programs and combining the worlds of food and sustainability.
How did you get your current job in dietetics?
My past experiences, my passion for delicious and healthy food, and finding a niche for myself.
What skills were you born with and what skills have you learned along the way?
I was born with creativity and resourcefulness. Along the way, I’ve learned to be an efficient leader and a valuable team member. I’m still working on patience – it’s a growing process.
What advice do you have for others wanting to be just as successful and fulfilled as you?
Find something that you are passionate about and act on it.
If you could be paid for your job with something other than a paycheck, what
would it be?