Dietetic Career Spotlight on Danielle Davidson, Dietetic Student, EDucate, Mentoring
By SARAH KOSZYK, MA RDN on NOVEMBER 15, 2018
Meet Danielle Davidson, dietetic student currently completing her undergrad. Read on to learn about what the future of the dietetic industry is doing during their studies. Danielle is volunteering and co-leading two committees. Talk about dedication and a fantastic ability of time-management. – Sarah
What attracted you to the field of nutrition and dietetics?
Growing up I ate a lot of processed foods, and as a teen I started to notice the difference that I felt when I ate more real/nutrient-dense foods like eggs, mushrooms, and avocado as opposed to things like sugary cereal, pop tarts, chips and candy. I became very interested in the healing, bioactive compounds present in whole foods and the impact that nutrition has on health – how eating healthier can help prevent, delay or successfully manage chronic diseases. My goal as a future dietitian is to inspire & empower people to develop sustainable habits that improve their mood, health, energy, and overall quality of life. I’m also interested in health equity, intuitive eating, and dispelling nutrition myths.
School you are studying at now?
I’m a senior at San Francisco State University. I’ll be graduating with a Bachelor’s in Dietetics in Spring of 2019, and hopefully starting a dietetic internship shortly after.
What area of dietetics do you want to go into once you graduate?
I want to keep an open mind going into the internship, but I envision myself working in an outpatient or community position. I’m particularly interested in working with underserved populations, as well as those struggling with disordered eating. I also love the idea of having a private practice someday and doing writing & consulting on the side.
Describe your dream job
At work I like to stay busy, work on a variety of projects, use creative problem-solving, and help turn people’s vision into a reality. My dream position would be flexible, inclusive, and innovative, with a focus on encouraging health-promoting behaviors rather than weight loss and restrictive diets. I think it would be fun to hold workshops where people can do things like cook recipes with vegetables they’ve never tried, do some community gardening, or go on a group hike. No matter what type of position I end up with, I want to incorporate holistic practices based on a Health At Every Size framework and principles of integrative and functional nutrition.
Any special projects or nutrition endeavors you are doing?
I volunteer as a translator for Spanish-speaking patients at the Rotacare free clinic, where the RD counsels patients on strategies for managing conditions like diabetes, hypertension, & GERD. I’m also involved with my school’s Student Nutrition & Dietetic Association. I co-lead two committees: the mentoring committee, which pairs up experienced nutrition & dietetics students with those just getting started so that they have guidance & support; and EDucate (eating disorders committee), which raises awareness about disordered eating and promotes a healthy relationship to food & your body. We’re currently facilitating a discussion group on the principles of intuitive eating, which has been amazing so far.
What skills were you born with and what skills have you learned along the way?
I was born with empathy & creativity, and along the way I’ve learned critical thinking & time management skills (and gained a serious work ethic).
– Instagram: @bomhealthyfood