Registered Dietitian Spotlight: Reva Badri, MS, RD
By SARAH KOSZYK, MA RDN on JUNE 11, 2013
Reva Badri truly enjoys the clinical and food service side of being a registered dietitian. – Sarah
What attracted you to the field of nutrition and dietetics?
I was torn between Nutrition & Exercise Biology. I knew I wanted to work face to face with people and enjoyed the area of health and wellness. Ultimately I took a general nutrition class about two years into my BS and loved it. I never looked back.
Your Job Title?
RD & Director of Nutrition & Food Services
Company you are with now?
Linda Mar Rehabilitation
A typical (or not so typical) day-in-the-work-life for you?
The order of every day is different, my office is at the back of the kitchen, and the joke is that even though I can’t see everything, I hear everything (questions from the door, staff conversations… It helps to keep me connected and makes sure the kitchen is running smoothly), but these are things I’m usually doing at one point or another during the day:
Food Service: oversee remaining breakfast tray line/lunch tray line, answer cook staff questions about lunch/dinner- cooking & patient diets, visit dining room & patient rooms during lunch, also, food & supply inventory/orders, budgeting, menu edits.
Clinical: managers stand up meeting (a daily interdisciplinary meeting), initial/quarterly/annual assessments & patient screens, complete MDS, visit patients by request, weekly weights/skin/psychotropic meeting, follow up with changes in conditions (weight, wounds) & consults.
How did you get your current job in dietetics?
Craigslist, three interviews, and selling my expertise & experience
What skills were you born with and what skills have you learned along the way?
Born: love of people, communication skills, patience
Learned: confidence in my professional opinion, personnel management, time management & multitasking
What advice do you have for others wanting to be just as successful and fulfilled as you?
Follow your gut, but be open to experiencing different parts of the profession. I knew I loved food service, but never suspected how much I’d like clinical nutrition. The more of it I do, the more I enjoy it. I took my first job (also as a RD/Director of Nutrition) because I thought it was in the direction I wanted to go with my career. The direction was good, but the fit wasn’t quite right. With that experience, I was able to move to this position, which is a better fit for my interests and skills.
If you could be paid for your job with something other than a paycheck, what would it be?
Extended weekends away, a weekly massage, and maybe someone to cook dinner a few nights a week.