In my ideal future, GOOD nutrition information being shared by health professionals on social media will finally outweigh the BAD nutrition information pushed by celebrities, supplement companies, or self-proclaimed (non-credentialed) ‘internet gurus.’
Read MoreI just want other dietitians to know that it’s okay to be different & follow your heart with your career path. If you don’t like a certain area, like say, clinical or food service, then don’t do it! Lean into what you enjoy and what you’re naturally good at. Play to those strengths & start setting yourself apart. The world is your oyster, and your career options are only limited by your own imagination.
Read MoreThe best part of being a dietitian is how the days and weeks vary so greatly. I generally spend a few days a week at the practice touching base with patients, mixed up with consulting for industry, corporate work such as canteen audits and nutrition assessments for employee wellness, consumer education with nutrition workshops and presentations, managing media requests, and now and then some more academic writing and literature reviews.
Read MoreI found out my Junior year at Binghamton that the profession “Registered Dietitian” existed and that was a “wow moment” for me. I knew what I wanted to do so I immediately signed up for as many science prerequisites that would fit into my schedule and I did not let myself get intimidated, even by organic chemistry! My diverse nutrition background includes clinical, teaching, research, wellness and private practice.
Read MoreIt’s funny how things come full circle sometimes. Today, I am a Principal Nutrition Scientist at a large global food manufacturing company. I spend a great deal of time collaborating with my global nutrition science colleagues, which not only allows me to share and receive nutrition knowledge across many borders, but also satisfies my interest in working with people from different cultures and backgrounds. Although my Spanish skills are definitely not what they used to be, I have many global colleagues with which to practice.
Read MoreFirst I decided I wanted to do a Science Degree with a major in Nutrition. Then in my third year of my science degree, I decided I wanted to be an RD because I wanted to be part of a regulated, standardized network. In particular, I wanted prospective employers to have confidence that I was competent in Nutritional Science and becoming an RD was an excellent way to achieve that.
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