I write articles to answer questions and provide solutions to the problems people are searching for on Google. I also help fellow Dietitians learn how to do SEO (aka get found in Google).
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Our company contracts with other organizations to help develop culinary nutrition curriculum, provide hands on cooking classes, conduct cooking demonstrations, develop recipes, assist in menu development, and more!
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Taco Bell originally hired me to do product development; however, about 6 months into the job, I realized that my credentials could be put to good use and championed for my role to lead nutrition. I had no idea what that meant or what I was really asking for, but I’m glad I went for it. Shortly after, I became the first dietitian at Taco Bell, and now I’m leading Global Nutrition & Sustainability, all of which has been a remarkable and humbling learning opportunity.
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The industry is as wide open as it has ever bene. A dietitian can do so much now from nutrigenomics to social media and marketing consulting. For my area of management, I see a lot of the new generation of dietitians wanting to grow beyond the nutrition department. I think you will see more RDs in senior management and executive positions with multi-department responsibilities and executive positions other than food and nutrition.
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I work as a clinical dietitian in a long term care facility. I initially started working with the elderly as I have always had a soft spot in my heart for the older population as they are just as vulnerable as children; all they truly want is someone to talk to and someone to listen.
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I spend a good deal of time working with our culinary team to make sure the food we’re serving is varied, seasonal, and creative. I make an effort to ensure we cater to as many food preferences as possible (vegetarian, vegan, avoiding dairy, for example). Other than that, each day is totally different.
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