Meet Sara Griffin, a motivated dietitian who does a little bit of everything! Sara Works in the ICU, is an adjunct instructor and owns her own company, Edge-Clinical, Nutrition Support Courses. Read more about Sara’s jobs and her message on how to achieve work life balance. – Katie

What attracted you to the field of nutrition and dietetics?

The flexibility and growth of the field.

Company you are with now?

Edge Nutrition, Red Rocks Community College, Sodexo

Your Job Title?

Owner, Adjunct Instructor, Clinical Inpatient Dietitian

Website:

http://edge-clinical.com

Social Media:

Instagram: edge_clinical

A typical (or not so typical) day-in-the-work-life for you?

My days vary quite a bit based on whether I am teaching remotely, discussing course options with students and dietetic internships, or working in person in the ICU. When I teach remotely, I host live, interactive lectures for my students and discuss nutrition topics from lifecycle to chronic diseases and fad diets. When I work on my company, I discuss my course with dietetic internships, answer student questions, and promote my company (from home). When I am working in the ICU, I chart in the morning, attend rounds from 9-11am and see patients all afternoon. Regardless, I always have a morning glass of homemade cold brew, plenty of water nearby, and take several physical activity breaks throughout the day.

How did you get your current job in dietetics?

I was hired as a clinical inpatient dietitian immediately after finishing my clinical rotation and began working full time. I was hired at this job as an RDE (RD-eligible) and passed the credentialing exam a few months later. After I finished my master's degree, I applied for teaching jobs and started working at a local community college teaching Intro to Nutrition courses to nursing students and future dietitians. In between all of this (and a pandemic), I started my own company!

What skills were you born with and what skills have you learned along the way?

I have always had an affinity for organization and am typically self-motivated. In the past, this has affected me negatively because I collected too many jobs and responsibilities and struggled with work-life balance. I have since learned some hard lessons about boundaries, capacity, and what real self-care looks like. I was an often promoter of the “hustle” mindset, which admittedly got me pretty far in my career, but also caused me to feel unfulfilled and burnt out. I now recognize that working smarter, not harder, is essential.

What advice do you have for others wanting to be just as successful and fulfilled as you?

(1) Get paid. Early on in your career, there may be things you do for free to build your resume and skill set, but as you progress in your career, take on more paid opportunities and fewer volunteer opportunities. Your skills and experience are valuable and it's important that you are compensated fairly. It’s okay to say, “I am happy to do this, and my rate is $X.”

(2) Stop using the word “sorry.” Today.

(3) Don't be afraid to apply for or jump into a new position or role, even if you feel under-prepared. Imposter feelings are common in this industry; if they are holding you back, find a counselor or job coach who can help you exude confidence.

(4) Banish hustle from your vocabulary. Stop buying into the mindset that you could earn/do/achieve more if you put in more effort. Work smarter, not harder. If you don’t know how to do this, find a job coach who supports this concept. It will transform your work and your life.

(5) Stop rushing. Leave 15 minutes early for everything, plan at least 30 minutes in between appointments, ditch anything that fills your schedule and doesn't fill your cup. I guarantee doing less will make your work more meaningful, and your rest more delightful.

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

Tacos.

About the Author

Katie Padva, MS, RDN, LDN, is a Registered Dietitian passionate about delivering nutrition education through writing, teaching, and counseling to help prevent and manage chronic diseases. She works in a private practice helping individuals be the best version of theirselves through healthy nutrition. She also works as an adjunct instructor at a University educating students on nutrition concepts. When she is not working, Katie enjoys being outside, running, writing, cooking, doing yoga and hiking! Connect with her on LinkedIn.