Ventures
WI N T E R 2022 | VO LU M E X L I X | N U M B E R 3
In This Issue: We Don’t Need a Stage � � � � �� � � � � � � � � � � � � � � � 2 Change Agents Change The World � � � 3 Volunteering as a Means of Self-Care? � � � � � � � � � � � � � � � � � � � �� � � � � � � � � � � � � � � �4 Nutrition Entrepreneurs CAN Make a Difference � � � � � � � � � � � � � � � � � � � � � � � � � � � � 5 Meet Funky Town Fridge � � � � � � � � � � � � � � � � � � 6 You Can Advocate for Your Profession! � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �8 Giving Back To the Latinx Community � � � � � � � � � � � �� � � � � � � � � � � � � � � 9 Advocacy in Sports Dietetics: Q&A with Amy Freel � � � � � � � � �� � � � � � � � � � � � � � 10 Sustainability: Let’s Go Green � � � � � � � � � � � � 12 Product Reviews � � � � � � � � � � � � � �� � � � � � � � � � � � � � � 13 Connecting the Dots for Success: Preceptor and Intern Perspectives � � � � 14 Giving Back Through Research � � � � � � � � � 15 How Dietitians Pay It Forward: Various Acts of Kindness Recalls by RDNs � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 16
Pay It Forward:
Humor for Hunger � � � � � � � � � � � � �� � � � � � � � � � � � � � � 18
C H A N G E T H E WO R L D
NE DPG 2022 Spring Summit � � � � � � � � � � � � � 19 Upcoming NE Webinars � � � �� � � � � � � � � � � � � � 20
Ventures WINTER 2022
We Don’t Need a Stage J E S S I CA B EA R DS L E Y
EDITOR
Jessica Beardsley, MS, RD, LDN
INCOMING EDITOR
Meagan Nielsen, MS, RDN, CSSD, LDN
EDITORIAL BOARD 2021-2022
Nicole Rodriguez, RDN, NASM-CPT Amanda Sauceda, MS, RDN, CLT Cathy D’Orazio, MS, RDN, LDN Lauri Egan, RDN, CPT Jessica Oswald, MS, RDN, LD/N Stephanie Dorfman, MS, RDN The newsletter pertains to the Nutrition Entrepreneurs Dietetic Practice Group of the Academy of Nutrition and Dietetics and reproduction rights are reserved. Publication of an advertisement in the Ventures newsletter should not be considered as an endorsement of the product or advertiser by the DPG. Viewpoints and statements in this newsletter do not necessarily reflect policies and/or positions of the Academy of Nutrition and Dietetics. © 2022 Nutrition Entrepreneurs. All rights reserved.
WE WELCOME INPUT FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR:
Jessica Beardsley, MS, RD, LDN newsletter@nedpg.org
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Email NEadmin@NEdpg.org
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If you have a change of address, please contact the Academy with your new address information. If you missed an issue, email Lauri Egan at NEadmin@NEdpg.org Enjoying our new layout? Snap a selfie with this magazine in a fun place and post it to IG or Facebook with #VenturesNEwhere
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MS, RD, LDN NEWSLETTER EDITOR
I grew up as a pastor’s kid. As a Presbyterian minister, my dad would stand at the pulpit and preach to a (mostly) captive audience every Sunday. I used to think that only people with that kind of “stage” had the power to influence people and make change. While it helps to have a captive audience to hear our message, we wield our true power by consistently and passionately taking steps toward change. Hearing a great sermon or speech can be motivating and enlightening but the real change comes in the form of action. This edition of Ventures illustrates how NE dietitians take action. We are amazing advocates for our profession, our community, our
clients, our environment and our next generation of RDs. Together we have a lot of power to make things better. Consider taking time this new year to find your “thing” and take action. Let’s change the world. Jessica Beardsley, MS, RD, LDN, owns a private practice in Chapel Hill, North Carolina, where she specializes in intuitive eating and sports nutrition. Her idea of a perfect birthday involves running a half-marathon followed by beer and good food. When Jessica isn't running or providing nutrition counseling, she's probably dancing in the kitchen with her kids or jumping on the trampoline.
Change Agents Change The World A M A N DA SAU C E DA MS, RDN, CLT CHAIR
Imagine a Slinky at the precipice of a set of stairs. All it takes is one little push for that Slinky to slink fluidly down the steps. That first little push is all the energy a Slinky needs to get going and once it does, it will keep going until it reaches the end of the stairs. That first burst of energy is kind of like a change agent. A change agent is someone who helps to bring about change or transformation. We can become change agents when we are volunteering, working in advocacy, researching, speaking and mentoring.
As the chair of NE I am trying to be a change agent for our membership, trying to get that first burst of energy going. To be honest, sometimes this feels effortless (that’s due in large part to the amazing board that we have) and then there are other times it takes a lot of effort to get things going (like when I am trying to navigate the ins and outs of the Academy). The beautiful part about being a change agent is that the initial push can help inspire people to bring their own energy and gifts to the mix. Just like a Slinky going down the stairs, everyone can come together to make meaningful change within their organizations. Not sure what steps to take? The first step is to identify something that would benefit from a change.
One of the easiest ways to see where you can act as a change agent is to start with something you are passionate about. It could be something small or big. Then find people who can also add their gifts and energy to the mix. Together we can change the world! Amanda Sauceda, MS, RDN, CLT, loves pizza. She has a running list of her favorite places and places that she wants to try. Her number-one pizza place used to be a luggage room in the golden days of Hollywood and has a fermented sourdough crust that is to die for.
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Volunteering as a Means of Self-Care? K R I ST I CO U G H L I N MS, RDN INCOMING DIRECTOR OF MEETINGS
Volunteering is often thought to be synonymous with altruism, meaning you do something without expecting a benefit in return. However, volunteering actually goes beyond helping others without personal gain. This does not mean that when you help someone it is coming from a place of selfishness; rather, think of volunteering as a win-win situation. When you volunteer, it is an opportunity to make a positive impact in someone else’s life. At the same time, you develop interpersonal skills, such as listening, compassion and empathy. This is because you have a front-row seat to experience other people and view their problems in a new light. Judgment often falls to the wayside as you realize the issues they face are different from what you originally thought, in turn, offering an opportunity to learn compassion. In light of this information, volunteering can be considered a form of self-care. While self-care is primarily focused on oneself, it is important to remember that too much of a good thing can be a bad thing. Relating it back to nutrition, it is similar to the consequences of ingesting large amounts of vitamin C in a short period of time. Your digestive tract is likely to be upset by the nutrient that is typically considered to be a benefit. The same can be said for self-care. If you become too inwardly focused, it can closely mirror self-involvement; therefore, volunteering is a great antidote. Here are some ways to volunteer and give back in your community:
WORK WITH A LOCAL NONPROFIT ALIGNED WITH YOUR BELIEFS AND VALUES.
In 2016, I moved to a new community. As a way to meet people, get involved and give back, I decided to take a position with a local nonprofit focused on establishing a dedicated space for kids. It was great to fill my cup while helping in a meaningful way.
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DONATE ITEMS TO A LOCAL SHELTER OR RESCUE.
This can be done without spending your money. For your next birthday, consider requesting donations for your favorite charity. Recently a family member had a birthday and asked for items to donate to the local animal shelter. We all gave dog food, blankets and other requested items and it turned out to be a fun way to celebrate the day.
SIGN UP TO REGULARLY VOLUNTEER AT A LOCAL NONPROFIT.
Around the holidays, shelters and food banks will often see an influx of volunteers. However, they are in need of help year-round. Consider finding a nonprofit that is in need of regular volunteers, either weekly or monthly; your consistency in helping is valued. If you are not able to physically help at the center, ask for ways that you can help at home. You can also ask for a wish list of needed items and gather community members to donate the new or used items. After the Paradise, California, fires we had several families relocate to our town. A neighbor obtained a list of needed items and coordinated gathering donations from the community.
PARTICIPATE IN A MENTORING PROGRAM.
One way to give back as a mentor is to work with at-risk groups which would benefit from a positive influence in their lives. By being a mentor, you can help kids, youths and young adults navigate difficult times and guide them as they consider their futures.
FOSTER CATS, DOGS OR OTHER ANIMALS.
If you enjoy a hands-on, fully invested way to give back, consider fostering animals until they get a forever home. This especially helps rescues and shelters when they’ve met capacity limits. Whatever you decide to do, consider your strengths and passions as a way to determine the opportunity that best suits your life. Find an organization that would benefit from your skills and get involved. As you help others, you also help yourself. Let volunteering be a form of self-care. Kristi Coughlin, MS, RDN, loves spreading happiness with her business Bring About Happy by creating uplifting products inspired by former private-practice clients. In her spare time, she can be found with her family by the lake, traveling or enjoying her favorite food - pizza!
Nutrition Entrepreneurs CAN Make a Difference Y VE TT E Q UA N T Z RDN, LDN NOMINATING COMMITTEE
"What do you want to be when you grow up?" Since I was the oldest grandchild, this seemed to be the number-one conversation starter among my grandparents, aunts and uncles. While my answer changed as much as I did from the age of five to 25, the core message stayed the same: "I want to help people." I share this because, since becoming a dietitian 20 years ago, I've had the honor of talking with students and fellow dietitians worldwide. At some point, the question arises: "Why did you want to be a dietitian?" The answer is almost always the same, "I want to help people." There's no doubt the dietitian I was 20 years ago is different from who I am today. However, regardless of how I've changed, the desire to help people has remained constant. As a nutrition entrepreneur, there are days I ask myself, "Am I helping enough people? Am I contributing to a healthier community around which I live?" The truth is, the answer was not always a yes. Sure, I was helping clients who could afford private nutrition sessions. I was also helping my colleagues create stronger connections with their clients with ready-to-use content and inspirational cards. Still, I knew I could do more. A few years ago, I started working for Ochsner's Eat Fit Acadiana program. As a nonprofit initiative of Ochsner Health System, Eat Fit is designed to help the community live their healthiest, strongest lives. Our team of dietitians works with restaurants, markets and other foodservice establishments while also connecting with our local community, serving as a resource for all things wellness. I loved educating people on how to eat well when dining out and on the road. However, I knew many people struggled with food insecurity. How could I help more
people eat well and feel better? That's when it hit me. I observed the direct impact the pantry donations made on someone in my community. Change can start with me. Donating with intention during my kid's school food drive would result in someone else receiving nutrient-dense food. Increasing access and availability to more nutrient-dense food is a big step in creating a healthier community. As a dietitian working with my local media, I could share this message with others. And you can do the same. Using your professional education and media platforms, share how people can donate with more intention and with healthier foods. Educate your community as to why the items being sent to your local food bank matter. Let others know we each play a role in building healthier, stronger communities.
Here are additional tools and resources to inspire your next food drive: y Feeding America y Food Dignity Movement fooddignitymovement.org y Food Dignity Podcast: Best Donations for a Food Drive And remember, we all can nourish and fuel a healthier community. From the words we feed each other to the food we share - what we give matters.
A few ideas for donations include: y Brown rice, quinoa, wholewheat pasta or raw oats y Beans and lentils y Canned tuna or salmon y Natural peanut butter y Low-sodium soups y No-added-salt vegetables y No-added-sugar fruit y Powdered milk y Plant-based oils such as olive oil, grapeseed and avocado y Low-sodium seasoning, dried herbs and spices Download the free Eat Fit App to access the Eat Fit Donation Pantry List to encourage people in your community to donate healthier, more nutritious foods. Things to consider when spreading your message: y Avoid jumbo-size products y Avoid glass containers y Avoid donating expired products y Call your local food bank and ask if it needs anything specific
Yvette Quantz, RDN, LDN, will never turn down an invitation to connect over coffee. Serving as NE's Nominating Committee chair, she's driven to do work that matters. She enjoys the diversity of her career and currently serves as the marketing dietitian for Ochsner's Eat Fit Acadiana, as well as the founder of Customized Nutrition Newsletters, Foodspirations, and a part time-private practice, Food Therapy. When not supporting her clients, colleagues or community, she's watching Netflix dramas. After 16 years of marriage, her husband is still perplexed at this irony. As a dietitian, she reminds him it's called balance.
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Meet Funky Town Fridge: A Community Fridge in Fort Worth, Texas J E S S I CA OSWA L D MS, RDN, LD DIRECTOR OF COMMUNICATIONS
We’re living in unprecedented times. Even if you’re tired of the word unprecedented (I know I am), there are no other words to describe what our world has been like for the past 18+ months: global pandemic, historic election, record-breaking weather events and a social justice movement with global impact. In the midst of all this, there were amazing humans paying it forward and making a real impact. Kendra Richardson is the founder of Funky Town Fridge (FTF) and I had the opportunity to chat with her about her entrepreneurial spirit and the creation of FTF.
Tell me a little bit about yourself. Kendra Richardson: I’m a former educator. Before this year [2021], I taught high school. I was the president of the local chapter of the NAACP. I have my own hair company - a natural hair-care line - and I am the founder of Funky Town Fridge.
Tell me more about FTF. What is it? What does it do? When did it start? KR: FTF is a community solidarity fridge. It officially started operating on September 26, 2020. The fridges are placed outside of buildings and they are accessible 24/7. Anybody can put food into the fridge and anybody can take food out of the fridge. There are no questions asked. There are no requirements. It’s not policed.
Where did you come up with the idea? KR: Instagram! During the height of the George Floyd protests and the Breonna Taylor murder, I decided to take time to think through and reflect on what would be impactful, sustainable, here for years to come, and create material change. We can say that we are fighting for economic justice and environmental justice but
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what does that look like? What do we want this world that we’re fighting and protesting for to look like? So, I was scrolling through Instagram and once I saw [the concept of a community fridge], it just clicked and everything else aligned.
We can say that we are fighting for economic justice and environmental justice but what does that look like?
How do you decide where the fridges go? KR: I know these neighborhoods because I’ve grown up in them. They haven’t changed. They’re all-black neighborhoods. They don’t have grocery stores. They don’t have resources. People don’t have cars. They don’t have money. The fridges go where they are needed the most.
What is the biggest difference between FTF and other nonprofits that provide food? KR: Everything. We’re not a nonprofit. We’re an LLC. We are for the community, operated by the community, protected, maintained and loved by the community. Every resource that we get, we give straight back to the community. We do more work than just the community fridges. We were doing work during the winter storm. We do other mutual-aid work. Ultimately, the biggest difference is that we are instilling in the community that it’s up to us to take care of each other.
How can people get involved?
We are instilling in the community that it’s up to us to take care of each other.
Tell me more about the work that you were doing during the winter storm. KR: We just started putting people into teams and mobilizing. If people could make phone calls, they did. If people could accept donations and organize them, they did. If people could give donations, they did. We took hot meals to the homeless camps around town and single-parent households. We got word of some kids who didn’t have food so we gathered groceries and took them food. It wasn’t a set operation. Things needed to be done so we figured out where we could fit in and help.
KR: Volunteer. Fundraise. Fill the fridge.
How can people fundraise? KR: It’s harder to fundraise because we are an LLC. When the need arises for money, we ask and people give. If we get extra money, we’ll do mutualaid work. I’ll be honest; I haven’t figured out money yet. I have a bookkeeper. We have a Patreon. We’re selling t-shirts. We monetize our social media platforms. This is a business at this point. We try to keep our expenses down and keep money in our pockets.
How can dietitians help? KR: We want to start a cooking show. We want to promote healthy and nutritious lifestyles. We need recipes. We need valuable purposeful information that we can give out. We need information on the nutritional value of foods, what they do, how they can help.
FTF isn’t the only community fridge. There are fridges in Atlanta, Houston, Dallas, New Orleans and Austin. There might be one in your community. Jessica Oswald, MS, RDN/LD, is the owner of a private practice specializing in intuitive eating and meal planning. She’s also the clinical dietitian at a pediatric rehab hospital for children with developmental disabilities. Jessica enjoys cooking, reading, and training for the occasional half-marathon. She’s also a proud cat mom; ask her about that time she crawled under a car to rescue a kitten.
Kendra Richardson is a Fort Worth, Texas native and she loves this city. Prior to starting Funky Town Fridge, Kendra was a high school teacher and the founder of a natural hair care line called “Cocoa Butter Queen.” Kendra and Funky Town Fridge are on a mission to combat hunger, empower communities and reduce food waste.
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You Can Advocate for Your Profession! S U SA N A DA M S MS, RD, LDN, FAND NOMINATING COMMITTEE
Advocacy can mean several things, starting with Webster’s definition of advocacy as “the act or process of supporting a cause or proposal: the act or process of advocating.” The synonyms include: promotion, campaigning for, championing, recommendation of a thought, idea or product. This definition makes it seem as though we all advocate for what we believe in, perhaps on a daily basis. We are all advocates. We all have limited time in our days and might desire to advocate for various subjects; however, there simply isn’t enough time or energy to do it all. When faced with this dilemma, I suggest focusing on advocating for what is most important to you. One of the most important areas of my life is my profession (after my family, of course). I choose to advocate for the health and wellness of my clients and residents through promotion of the profession of dietitians and other nutrition practitioners. For me, it is important to advocate for the licensure of RDNs in my home state. I have served on the licensure task force in my state for five years, and while working within this task force I have learned more about public policy, licensure and the role of the RDN than I ever thought possible. You may be thinking, “I don’t know enough about public policy and licensure to get involved advocating for this area” or “I couldn’t talk to my representative; I wouldn’t know what to say.” I felt the same way. After a while the butterflies left my stomach and I found myself explaining to a state representative or senator (or anyone else) how RDNs are uniquely positioned to help others through nutrition. In order to explain this simple truth, I had to reach out, not only to my elected officials but to
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other RDNs to gather their stories so that my stories represented many voices. I found myself in the role of champion for my profession and the people we serve. Advocating for what I believed in forced me to learn more about it. Advocating helped me be a better professional and leader.
Advocating helped me be a better professional and leader.
Along the way I found the resources at the Academy’s Advocacy Page most helpful (eatrightpro.org/advocacy). You can start out small and send an Action Alert, which takes about five minutes. What a rush it is to receive an email from a U.S. Senator’s office that thanks me for taking the time to respond with my thoughts
and concerns. There are plenty of opportunities available to make your voices heard. The more we reach out, the stronger our voices, and our profession will be better leveraged to do what it does best – help others. By helping others, we help ourselves. Consider taking the leap and advocate for what you believe in. Susan Adams, MS, RD, LDN, FAND, is a registered dietitian who consults with assisted living accounts and an educator who specializes in educating the next generation of nutrition professionals. She believes that food and nutrition heal others and enjoys helping the next generation and the greatest generation. She enjoys cooking, walking, her family, and her Silky Terrier Tucker, and a good glass of red wine.
Giving Back To The Latinx Community L E DA M E D I N A RDN, LDN POLICY ADVOCACY LEADER
Over the last year, I developed a platform called Latina Nutritionista. I help the Latinx community thrive by helping them quit chronic dieting, honor their health, and embrace their bodies, culture and authentic selves. The entire reason for this project was to help dismantle the stereotypical, diet-culture trends which tend to villainize ethnic foods and bodies. After seeing this throughout my career in dietetics, I wanted to do something about it. It is my passion project, but it is also a way that I pay it forward to Latinas who struggle with their body images and diet culture as I once did.
I remember having a mentor in college who helped me through the journey of becoming a dietitian. She was a Latina, a dietitian and a professor at a top university. As a first-generation college student and a child of immigrants this meant the world to me. Later through my platform I connected with an RD-to-be who was also Latina and first-generation college student like myself. As a mentor for her I paid it forward to the next
generation of Latina dietitians. Along this journey of helping my mentee, I gained a friend and a colleague. Sometimes we forget how far we have come along in our dietetic careers. We may take for granted our learning experiences and the many people who have helped us get to where we are today. I hope this inspires you to pay it forward to others who may be going through the same challenges you once faced in your career.
Leda Medina, RDN, LDN, is the proud owner of LatinaNutritionista.com, a blog dedicated to help the Latinx community quit chronic dieting, honor their health and embrace their cultures and bodies. In her spare time, you can find her in the kitchen whipping up a new recipe or cooking a meal for her all-time best friend, Capone, her English bulldog.
DEFINITION OF LATINX
( M E R R I A M - W E B ST E R )
: of, relating to, or marked by Latin American heritage - used as a gender-neutral alternative to Latino or Latina
In the process of supporting the Latinx community I have gained friends and colleagues. It has opened up a world of networks that I did not belong to before my platform. These dietitians support one another, understand each other and are always willing to help. Through the power of social media, Latina Nutritionista was listed on PopSugar’s “8 Latinx Nutritionists and Dietitians Fighting Dieting Myths on Instagram.” It was amazing to see how many other dietitians were fighting the same battle. I have been an RD for seven years, but I had not met anyone with the same mindset or background until I started Latina Nutritionista. I am genuinely grateful for these professional relationships as they have helped me continue to grow on a personal level as well as on a business level.
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Advocacy in Sports Dietetics: Q&A with Amy Freel M EAGA N N I E LS E N MS, RDN, CSSD, LDN INCOMING NEWSLETTER EDITOR
Amy Freel is the executive director for the Collegiate and Professional Sports Dietitians Association (CPSDA). Amy was one of the founding members for CPSDA in 2010 and was awarded the CPSDA Excellence Award in 2016. Amy additionally served as the first registered dietitian as an Ad Hoc member of the NCAA Committee on Competitive Safeguards and Medical Aspects of Sports (CSMAS) for two years. Previously Amy spent six years at Indiana University developing a comprehensive nutrition program geared toward improving the training, performance and recovery of Indiana's student-athletes. As the senior assistant athletic director for sport medicine and sport performance she oversaw sports medicine, sports nutrition and sport psychology services for the Hoosier athletes. Prior to Indiana, Amy spent ten years building the same program at Virginia Tech. Amy was the fifth full-time sports RD in collegiate athletics and has been passionate about creating full-time sports RD positions in college and professional programs.
Tell me what it means to advocate for sports dietetics. Amy Freel: Advocacy is about education. Figure out how to educate people who have a lack of information or knowledge regarding what we’re capable of doing and how dietitians can be integrated within an already-established team. Advocacy is the way you present dietitians and the value that they bring. Change your education message based on whom you’re speaking
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with – knowing what their triggers are. For example: athletic directors are focused on the health and safety of the athletes, while coaches want to keep injuries down. Know what your different messaging points are based on what drives whomever you’re talking to and what his or her mission is.
Advocacy is the way you present dietitians and the value that they bring.
Tell us how you came to your work in advocacy. AF: It started when I was working in the collegiate setting in the early 2000s. I attended meetings and realized that I was part of a very small group of sports dietitians working in the full-time collegiate arena. We decided we needed to advocate for sports dietitians as being the nutrition experts within the collegiate, professional and tactical areas. We needed to educate, inform and advocate to athletic directors, strength and conditioning coaches, team physicians, chief medical officers, and athletic trainers about what a sports dietitian can do. We also needed to convey what value sports dietitians bring to the table that other practitioners within the department aren’t able to provide. We wanted to show that sports dietitians are the authorities in nutrition and that area shouldn’t fall under someone else. Honestly, early on we were fighting for nutrition as being a valuable component within the fueling and recovery of athletes!
What have you seen change over the course of your career due to your advocacy efforts? AF: A lot has changed in a short amount of time. It’s been a fun journey to see the types of jobs that have evolved because of our advocacy effort, the changes in NCAA bylaws, and other things that are crucial for allowing sports dietitians to help athletes to fuel and recover as best as they possibly can. See a nice timeline of these bylaw changes at sportsrd.org/cpsda-advocacy. The crazy thing is when the fruit, nut and bagel rule was created, these were just supposed to be examples of what could be provided to athletes. But the NCAA made the bylaw very cut and dry to the point that you couldn’t even provide peanut butter. You could only provide crushed peanuts! When deregulation happened in 2014, budgets expanded fast. This led to a staffing shortage, which then led to restructuring sports dietitian jobs - to not only provide meals but also MNT, counseling and other valuable services.
What advice would you give as to how and where to start when advocating for our profession? AF: Go back to what your passion is. What ONE thing can you really start to advocate for? A lot of people try to advocate for the big picture, but that makes it hard to see progress. Choose a smaller item and start the process. Do your homework: find out why it hasn’t changed, what has been the struggle, what has been tried in the past and what has been the rebuttal. Get the history to find out why something has been established (why it’s been that way). If others have attempted to change it in the past, what has been the pushback? Have conversations with your colleagues. Explain your passion to them and ask how they see it. Are there enough people onboard with how you see it, or can they shine some light onto a different perspective? A narrow-focused
advocacy is much better than a broadfocused one because it’s hard to have action items when the focus is too broad. Figure out whom to target: sometimes you need to work together with parallel organizations/individuals to get the ultimate well-rounded advocacy piece.
What is one “call to action” for RDs to drive further success for either themselves or our career as a whole? AF: Most people don’t understand what a dietitian does. Break it down. Describe your education and convey what you bring to the table with your credential(s).
A narrow-focused advocacy is much better than a broad-focused one
You must be passionate to continue to advocate for change. It’s so amazing when you can even make small strides in the advocacy effort.
Meagan Nielsen, MS, RDN, CSSD, LDN, is a sports dietitian, private practice owner, and is the team dietitian for USA Weightlifting. In her free time, she enjoys picking up heavy things and then putting them back down (AKA training/ competing in powerlifting).
Let's Get Social HOW DO YOU GIVE BACK TO YOUR COMMUNITY?
@Leatsuinutrition
HOW DO YOU GIVE BACK TO THE NUTRITION PROFESSION?
Love doing cooking demos with high school students who have varying kitchen skills!
Saying yes whenever possible to students who need to interview an RDN for a class @understandingnutrition
LEAH TSUI
JESSICA SETNICK
By conducting research on new areas of diet therapy to explore! i.e., COVID patients.
I volunteer with Cooking Matters!!! @the.sharper.dietitian SARAH HARPER
@nerdandnutrition ANNIE QURAT-UL-AIN ARSHAD
R E YOU SHAR GHTS U T H O U S! WITH
FOLLOW US!
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Serving on the EC (Executive Committee) of a DPG and precepting interns. @chewsing_kidneys BROOKE NAKASHIMA
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Sustainability: Let’s Go Green A N D R EA M AS S O P RA M OS MCN NOMINATING COMMITTEE
What do you do with your apple core, eggshells and coffee grinds when you are done with them? Probably the common response is: throw them out. In my household we practice composting. First we collect compostable items like banana peels, orange rinds, or skins of any fruits or vegetables, and then we take them to our compost bin in the backyard. We add shredded leaves, newspaper, twigs, dirt and pure horse manure. These components mixed with water and sun are the recipe for quality fertilizer for our garden or yard. A great way to pay it forward to our environment is to go green and promote sustainable actions. Sustainability is when you are not causing harm to the environment or depleting natural resources, therefore maintaining longevity for our ecological future. Composting is a part of environmental sustainability.
By utilizing natural food waste we are harnessing the nutrients of food as it breaks down into soil and follows the circle of life. Healthy soil and compost promote nutrient-rich foods and flourishing plants. When pesticides or fertilizers are used on the garden, the soil is robbed of its nutrients and eventually the soil will no longer be able to produce - this is not sustainable. It will take years of mixing in natural nutrients for the soil to produce again. Going green is when you intentionally choose environmentally friendly products that will not cause harm. For example, instead of using plastic straws that take 200 years to decompose, you can use edible straws or marine biodegradable straws that will break down in 58 days. Reducing waste is when you use items until they can no longer be used. Let’s use food as an example. When you use an orange, lime or lemon, once you have used the juice, you can use the skin as a rind for flavor in a recipe or dry the skin out for a few days in the sun and use the dried skin to make tea. This is using the fruit fully until there is nothing else to use, therefore reducing food waste. Whether it’s sustainability, going green or reducing waste, these contribute to the health of our environment and the betterment of all living organisms. Consider what you can do to pay it forward and sustain our world. Andrea Ramos, MCN, Founder and CEO of Healthy FRIENDZ Nutrition LLC. Through interactive programs, it helps families with health concerns improve the quality of life with fresh foods, customized for ethnicity and cultural heritage. Andrea is passionate about children, mentoring and giving back to our communities. She believes children will learn through interaction and they are excited to take the lessons home to teach the family.
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TIPS FROM NE TO SUPPORT SUSTAINABILITY: y Bring reusable or cloth bags to the grocery store y Turn off your computer at night y Install low-flow toilets and showers y Prioritize energy-efficient appliances and light bulbs y Go digital to avoid printing on paper y Utilize public transport, bike or walk if able y Use a rain barrel to water your lawn and garden y Go paperless with your banking and pay all bills online y Put your thermostat on a timer to avoid unnecessary use y Repurpose old towels to make cleaning rags instead of using paper towels y Carry a reusable water bottle with you y Choose the cold water setting to wash your laundry y Reuse printed-on paper by using the back for scratch paper
Product Reviews Title: Roll a Recipe Authors: Roberta Schwartz Wennik, MS, RDN
Title: Basic and Advanced Culinary Nutrition
Date: 2020
Certification Programs
Publisher: Labyrinth Publishing Works
Authors: Chef Abbie Gellman, MS, RD, CDN; Chef Julie Harrington Lopez
Price: $14.99
Date: 2021
What’s for dinner? What should I bring as an appetizer? How often do you ask yourself questions like these? Roberta Wennik’s book, Roll a Recipe, has the answer.
Publisher: Culinary Nutrition Studio
Roberta suggests you treat picking out what you are going to have for dinner like a game. Just roll some dice and let the recipe guide you. The book has four different meal categories with six different recipes, but with the concept of rolling for your ingredients, it offers hundreds of different variations on those 24 recipes. This is more than a cookbook; it is a new way to think about cooking. I love the way each recipe is set up the same so it is easy to follow. The idea of using dice to help pick the ingredients gives it a surprise element, and the way Roberta walks you through how the recipes work is so simple. Having the book in PDF form makes it easy to fill in the spaces for the recipe you are using, and then easily delete it for next time - ingenious. I will be recommending this book to my clients, especially those with families trying to get kids involved with cooking. The recipes don’t focus on exact nutrients. Using Roberta’s methods can help everyone try different ingredients and combinations that may not be in their normal routines. Reviewer: Tamara Hoffman, RD, LDN Title: Registered Dietitian Affiliation: Unbeetable Nutrition and Wellness
Price: B asic - 36 CEUs, $647 Advanced - 17 CEUs, $497 Basic + Advanced- 53 CEUs, $997 This course was eggxactly what I needed to improve my culinary skills. From braising to knife cuts to sautéing, the course gave me confidence to continue with recipe development and cooking demonstrations that I do on a regular basis. I especially liked the homework to keep participants accountable for skills and information they learned. The course was prerecorded and was self-paced. Participants could log in on their own schedules and were given roughly 15 weeks to finish both the basic and advanced culinary classes. Coursework included watching videos, trialling recipes, and uploading pictures or videos of the dishes made. The advanced class included reading research articles, watching video demos and completing MNT (medical nutrition therapy) case studies on various conditions where dishes needed to be modified. A “food forward” approach was used in each case study to modify diets - adding new foods to replace ingredients that may need to be eliminated (e.g. gluten) or reduced (e.g. saturated fat). Topics included gastrointestinal health, cancer, diabetes, cardiovascular, autoimmune, senior care and food allergies. Chefs Abbie and Julie were engaging and responsive to questions and provided encouragement and feedback to everyone involved. For the expertise provided and number of CPEUs, it is well worth the money! Reviewer: Lisa Andrews, MEd, RD, LD Title: Owner/Consultant Affiliation: Sound Bites Nutrition, LLC
Title: The Complete Healthy Eating Cookbook: Fuss-Free Recipes and Flexible Meal Plans for Healthier Living Authors: Lauren O’Connor, MS, RDN Date: 2021 Publisher: Rockridge Press Price: $19.99 (Paperback) How many times do you find a recipe online and immediately click “skip to recipe,” bypassing the backstory at the beginning? The Complete Healthy Eating Cookbook takes the fluff out of cooking and delivers you straight to the recipe with a quick, witty intro on each page. “Fuss-free” absolutely holds its meaning in this easy-to-follow cookbook! You’ll find 170 pages packed to the brim with useful recipes and ingredient hacks. The recipes are accessible and simply written, with limited ingredients to make following along as easy as 1-2-3. Each recipe also contains a brief statement of the nutrition facts for those concerned about calories, macro- or micronutrients. In addition to the ease of reading provided by the cookbook portion, the book also contains tons of helpful information on the fundamentals of nutrition. The cookbook begins with a discussion on lifestyle changes to promote wellness, followed up by a breakdown of the importance and role of the macronutrients. You can even find suggested meal plans and shopping lists, making meal planning simple and hassle-free. Overall, this book is a great resource for clients who are looking to start their health journeys but need some guidance on the basics. This simple-touse cookbook teaches the importance of proper nutrition, while providing step-by-step instructions to encourage the readers’ health journeys. Reviewer: Aubrey Redd, MS, RDN Title: Owner & Registered Dietitian Affiliation: Aubrey Redd Nutrition LLC nedpg.org | 13
Connecting the Dots for Success: Preceptor and Intern Perspectives CA RO L S LOA N RDN, FAND GUEST AUTHOR
The opportunity to become a preceptor started when I was invited to speak to dietetic students at a local university about careers in dietetics. I was inspired when these students realized there are other job opportunities besides traditional clinical and public health positions for early-career RDNs. As a preceptor I work with interns for their “Business Entrepreneurial'' rotation. They have assisted me in my practice: developing recipes, in-service programs, research documents and more. Sharing knowledge, experiences, frustrations and successes has been life-changing. My tips to other preceptors: set your personal opinions aside, ask for feedback from your students, provide constructive and positive evaluations, and be willing to adapt to each interns’ needs. The COVID-19 pandemic made the past 18 months challenging for me professionally, so I can only imagine the impact it had on students. Two interns shared their perspectives with me.
What has been your biggest challenge this year as an intern trying to complete your rotations? Faith Rousey: It has been a challenge to move beyond the computer screen. Many tasks and planned experiences are now tied to completing material virtually, rather than stepping into the shoes of your preceptor to get the “real life” experience. It has felt like completing homework assignments instead of learning how to perform job responsibilities in my rotation. I learn by doing, so I value any opportunity to participate in the hands-on work of the RDN. I am actively relearning my public speaking skills! I did not realize how much I regressed in this area during the pandemic until I stood in front of a class for the first time this fall.
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If you could change one aspect of your internship, what would it be? Faith Rousey: I would love to see a greater emphasis on business and marketing. Entrepreneurship is becoming more popular with dietitians. Whether or not an intern chooses to start a business, we need to help them develop their confidence and “go-getter” attitude. This helps RDNs to advocate for themselves and prove their worth in any realm of nutrition and dietetics. Imposter syndrome is wildly common in this field and creating opportunities for interns to find their voices is invaluable to their success. As a fitness trainer I learned how to market, sell and retain clients. These skills will allow me to be more influential and confident in my work as a dietitian. It would be meaningful to have hands-on experience selling a product or service during an internship to help develop business, finance and marketing skills. Josie Ortiz: The change I would make is to be the only intern with my preceptor. Rotations where I was the only intern present were more positive and productive. One such rotation in school nutrition was a wonderful and educational experience - I found a new interest in food service that I did not have before.
Carol Sloan, RDN, FAND, is health research director for California Walnuts. Her proudest professional moment is when her daughter, Kelly Sloan, MS, RDN, became a colleague.
Faith Rousey is a CSULB graduate student and dietetic intern. She enjoys all things fitness and sports. Her dream is to travel the world and try new foods of every culture.
Josie Ortiz is a CSUSB dietetic intern, ISPP Program. She enjoys spending time with her family and teaching her twin girls everything about nutrition. She loves reading, museums and beautiful sunsets on the beach.
Giving Back Through Research KAT E RAGS DA L E MS, RD, LDN, CNSC GUEST AUTHOR
I confess it wasn’t my first intent to get into research. After a few years as a clinical dietitian, I chose to simultaneously pursue a graduate degree. A capstone project was a graduation requirement - similar to a thesis and involving research and implementation. Prior to graduate school, my entire career was in clinical dietetics and I struggled to determine a public health nutrition project I could complete in that setting. At the same time, a few of my clinical RD colleagues had suggested starting a food insecurity committee to address the needs of this population when hospitalized. We had seen the implications of food insecurity in the clinical setting and were determined to create interventions that could better serve the population. After five years of clinical nutrition and a position in the medical intensive care unit (MICU) during the COVID pandemic, I was at the brink of burnout. No, that’s an understatement - I was completely burned out. Toast, crispy, fried, you name it, that described me. It is kind of like burnt popcorn; you smell it before you see it so you open a few windows to get fresh air in … and I desperately needed some fresh air. My research project gave me an opportunity to do something completely different from my everyday work. I could make a difference in a new way and provide resources to a population that desperately needed them. Although the burnout for clinical nutrition was evident, my passion for the field of nutrition persisted. I completed a pilot screen food insecurity research study that involved both patients and nursing staff. I dove headfirst into educating staff, preparing materials, reviewing charts - and by the end of the pilot study I was energized.
This process taught me a few things: I could learn new things and broaden my current scope of practice. I could think of others’ needs over my own personal or professional gain. I could give back to those who truly needed it in my own community. While my project is complete, my passion remains ignited and I would like to expand the project I started. I only answered two questions in my research, and as research goes, when one question is answered, a few more populate. But isn’t that how life works? The more we learn, the more we realize we don’t know. This research opportunity transformed the way I practice as a clinician. My self-esteem and confidence in my knowledge and ability to help others soared. The experience allowed me to foster old professional connections while synergistically expanding my network. While it’s an experience I never anticipated, I am grateful for the opportunity. I encourage you to consider research as a way to pay it forward. Remember: y This doesn’t mean you have to switch careers and become a researcher (or maybe it does!). y Perhaps you commit to reading an article once a month and utilizing the research gleaned into your private practice counseling sessions. y Are there more resources needed among your clients or patient population? Have you considered completing a needs assessment to determine the best fit? y Maybe as a nutrition instructor you continue to update your course every year with a new journal article that better reflects the latest evidence. y Are you in a Mastermind group or work in supervision with fellow RDs? What better way to stay engaged in research than to hold a journal club where everyone can read, assess, interpret and analyze the findings together?
Investing in research can help foster social and professional networking connections, increase clinician confidence, and provide opportunities to improve the health of your communities. Consider reaching out to your local or state RDs who are interested in diving into answering some of those questions as well, and maybe you’ll find yourself amidst a new research project. Kate Ragsdale, MS, RDN, LDN, CNSC, is the owner of Kate Ragsdale RDN, LLC, and is a GI oncology dietitian at Duke Cancer Institute. When not working at her full-time job or launching her private practice on the side, you can find her hiking in Umstead State Park or watching a movie series with her new husband.
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How Dietitians Pay It Forward: Various Acts of Kindness Recalls by RDNs TO BY A M I D O R MS, RD, CDN, FAND GUEST AUTHOR
I certainly feel lucky to be a registered dietitian nutritionist (RDN). Not only do RDNs help others live healthier lives, but they also love helping each other. In my own experience I fondly remember
numerous RDN mentors at my dietetic internship who took the time to help teach and guide me, specifically Sharon Schlenker Silverman and Vicki Haken during my internship in the 1990s. I have since made it a priority in my own career to interview RDNs in media stories; promote their books, podcasts and other services; and to showcase
dietitians as the experts in food and nutrition. I know I am not the only one with these experiences and values, so I turned to RDNs to find out who were the influencers in their career and how RDNs have paid it forward. I hope this article serves as both motivation and inspiration for dietitians in every stage of their careers.
RDNS WHO REMEMBER ACTS OF KINDNESS
Below are some fond memories from RDNs who recall other RDNs who helped and influenced them early in their careers.
JOURNALISM ADVICE
AN ALMOST-RDN DROPOUT
“When I was working at my first job after completing my dietetic internship, I had aspirations of working in broadcast news. I was a fan of Carolyn O’Neil at CNN; she was a trailblazer as the first registered dietitian to be a reporter and host her own TV show on a national news network. I was considering a graduate degree but was uncertain what and where to study to advance my goals. So, I thought I had nothing to lose by writing Carolyn a letter. A few weeks later I got a call from Carolyn. She spoke with me for an hour with advice on advancing my education and the pros and cons of working in broadcast news. She suggested getting a degree that would make me a specialist rather than a generalist. I took her advice and rather than studying broadcast journalism I studied nutrition communication at Tufts University. She also suggested I apply for a summer internship at CNN. At first my application was denied; then Carolyn arranged for me to intern in her department for the summer. After completing the CNN internship and graduating from Tufts, I was hired as a medical producer in CNN’s New York Bureau. Carolyn’s generosity and role modeling changed the course of my career, and I am forever grateful.”
“When I was about halfway through with my degree to become a dietitian, I dropped out due to a major family event. After missing a semester I felt that there was no way for me to get back into school. My professor in the program, who was a dietitian as well, went out of her way to encourage me. She helped me face each one of my doubts one at a time and personally made sure I enrolled back in school. If it weren’t for her I might not have become a dietitian! Now, I regularly mentor at least one dietetic student per quarter. Many of these interns have gone on to do amazing things, and have been very successful and happy in their practices as dietitians. That feels full circle from my experience as a young student and I hope to continue to provide encouragement and pay it forward!
PATRICIA BANNAN, MS, RDN
SHARON PALMER, MSFS, RDN
THE PLANT-POWERED DIETITIAN
AUTHOR OF FROM BURNOUT TO BALANCE
EXTRA ENCOURAGEMENT ALWAYS HELPS “When I was in grad school, I had a professor who wrote a regular column for the Pittsburgh Post Gazette. When I moved to another town several years later, I phoned her about pitching to our local newspaper. She gave me some great advice and encouragement, and I’ll always remember her saying “They’ll always change your title, so don’t sweat it.” Sometimes it’s just that extra encouragement that we need to move forward with a new venture!” ROSANNE RUST, MS, RDN
OWNER RUST NUTRITION COMMUNICATIONS SERVICES, BLOGGER AND BOOK AUTHOR.
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SMALL OPPORTUNITIES LEAD TO BIGGER ONES “As a 25-year-old dietetic intern, I was asked, along with my roommate, Alicia Brown Jerome, to help Neva Cochran host her husband's work Christmas party. We went and partyhosted and from that night on, Neva has been my advocate, opening up more doors than I can count to connections, contracts and opportunities. I always tell students and interns “go out of your way and say yes to everything" because you never know where it might lead!” AMY GOODSON
NUTRITION COMMUNICATIONS CONSULTANT AND SPORTS DIETITIAN
RDNS WHO PAY IT FORWARD
There are many RDNs who mentor and encourage students and those early in their careers. Here are some accounts of RDNs who make it their mission to pay it forward.
FROM INTERNS TO NEW HIRES
TIMING IS EVERYTHING
“As I write this, I'm helping an intern by giving her feedback on her resume and cover letter. I keep in touch with many of my interns and have hired several after they graduated. By reviewing resumes, cover letters, offer letters and providing insights, I have helped them land their first jobs. I've coached them through how to approach a first counseling session, providing examples on forms, pricing, outreach letters or templates that improve efficiency. It's especially rewarding to mentor long-term those who've gone the extra mile in their internship.”
“Don't be afraid to reach out to RDs you don't know about mentorship. Sometimes the stars align and you can end up discovering a new path you weren't even aware of. For example, a nutrition student looking for volunteer hours and experience in pediatric nutrition went out on a limb and contacted me recently about mentorship. The timing was right for me, and she found she was surprised by how much she liked the entrepreneurial aspect of the work. In fact, she brought so much creativity, enthusiasm and dedication to her volunteer work that once she had fulfilled her requirements, I hired her on as a part of my team.”
MELISSA HALAS, MA, RDN, CDE
CEO OF SUPERKIDSNUTRITION
RESUMES AND COVER LETTERS “As a new grad I struggled with how to present my diverse experiences, and address gaps in my employment as I applied to different jobs. I found it hard to find real-life examples of dietitians' resumes and cover letters to reference, and most RDs I reached out to were hesitant to share theirs. Years later, after various RD roles, I decided to share my resumes and cover letters to help new grads in the same situation as I had been in. I compiled all the job applications that got me interviews into a helpful reference document with templates and job application tips. This has helped dozens of new grads during their own job hunting process.” BRI BELL, RD
BLOGGER AND SEO EXPERT
MALINA MALKANI, MS, RDN, CDN
CREATOR OF SOLVE PICKY EATING AND AUTHOR OF SIMPLE & SAFE BABYLED WEANING
With over 20 years experience in the food and nutrition industry, Toby Amidor, MS, RD, CDN, FAND, is a Wall Street Journal best-selling cookbook author, spokesperson, speaker and recipe developer who believes that healthy and wholesome food can also be appetizing and delicious. Toby is the founder of Toby Amidor Nutrition, PC, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. In 2018, Toby was awarded by the Academy of Nutrition and Dietetics the coveted Media Excellence Award.
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Humor for Hunger L I SA A N D R EWS MED, RD, LD GUEST AUTHOR
HUMOR ME
I can still remember when I first understood what a pun was. I was about nine years old. My siblings and I collected these silly stickers called “Wacky Packs”- similar to baseball cards, but for word nerds.
The stickers were designed as parodies of popular household products. One of my favorites was a joke about Mr. Clean. The graphic was “Mrs. Klean” and the tagline said, “will wipe up the floor with Mr. Klean if she can find him.” Another one was “Bar-Kist” (AKA “Starkist”) for people who drink like a fish. Perhaps not the most appropriate kid humor, but we always got a kick out of them. My father was a jokester and I inherited his humor.
HOW IT STARTED
About five years ago, I was in a popular clothing store. One of the summer tees said, “breakfast, lunch, dinner” with images of a doughnut, a slice of pizza and a taco. My first instinct was, “this is neither cute nor funny.” It’s not that I don’t eat these foods now and then. I just didn’t get the point in promoting three meals of processed food. I like tees that promote food in a fun way. I want a t-shirt that I’m comfortable wearing around my teenage girls that doesn't offend others. I started to think - maybe I could make my own T-shirts?
I RUN ON PUNS
I don’t have many artistic talents but do have a “weigh” with words. The first pun I made was “Peas romaine seeded,” which came to me during a flight. I could picture peas, lettuce and a slice of watermelon. I met with a graphic designer who helped me get my idea into a design. I ordered 25 shirts and sent them to dietitians, friends and family members. The puns kept coming. Next was “This.
Is. The Wurst,” in honor of the divisive election of 2016. I also created “Eat, drink and be dairy” t-shirts for the Dairy Council and they bought them for their staff! I was so egg-cited!
PAYING IT FORWARD
After two years of selling tees in a few shops and farmers’ markets, I really wanted a way to give back. I’ve always been passionate about fighting food insecurity and supporting nutrition education in populations that don’t always have access. From this, “Lettuce beet hunger” was born. Lettuce beet hunger is meant to “take a bite” out of food insecurity. My 30+ designs are also on mugs, totes, notecards and infant onesies. A portion of each purchase of food-pun swag supports those with food insecurity by providing food access, programs and nutrition education in the Cincinnati area.
PEAS AND TANKS
My goal is to continue to grow Lettuce beet hunger through collaboration with other RDs and food companies. I’ve partnered with a large soup kitchen in Cincinnati and designed two tees, one of which was used for a fundraiser for Hurricane Ida victims. I’ve also collaborated with Clancy Cash Harrison for her Food Dignity project and recently cobranded a tee with Computrition. Lettuce keep the fun in food and continue to pay it forward. Lisa Andrews, MEd, RD, LD, is the Owner of Sound Bites Nutrition in Cincinnati where she spends thyme freelance writing, doing cooking demos, teaching and counseling clients. When she’s not at work or with family, she’s thinking up her next food pun.
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NE DPG 2022 SPRING SUMMIT
Save the Dates! MARCH 4 TH & 11 TH , 2022
Be inspired, make meaningful connections and gain the confidence you need to start or grow your business in 2022. WHY THIS SUMMIT IS FOR YOU:
Early bird registration ends January 31st NEdpg.org/SpringSummit
• Attend from anywhere - it’s virtual! • Featuring 12 thriving nutrition entrepreneurs • Access pre-recorded sessions a week in advance • 30-minute sessions • Interactive live Q&A with presenters • Kick-off networking event • Opportunity to meet and engage with other RDN entrepreneurs • 6 + CPEUs
COST: EARLY BIRD STANDARD Student Members
Free
Free
Student Non-Members $10
$20
Members
$35
$50
Non-Members
$55
$75
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Ventures
W I N T E R 2 0 2 2 | VO LU M E X L I X | N U M B E R 3
6301 Snidercrest Rd Mason, OH 45040
Don’t Miss These NE Webinars Side Hustle Opportunities for Dietitians January 12 at 3 p.m. EST Katie Dodd, MS, RDN, CSG, LD, FAND
Do You Need to Gut-Check Your Communications on the Gut Microbiome? Navigating the Latest Science and New Lexicon Related to Gut Health and Biotics. January 26 at 1 p.m. EST Miguel Freitas, PhD, vice-president, health and scientific affairs at Danone North America, and Kristie Leigh, RDN, senior manager, scientific affairs at Danone North America
You Are Not an Impostor: Taming Feelings of Insecurity and Impostor Syndrome February 7 at 12 noon EST Matthew Landry, PhD, RDN
Crash Course in Cultural Competence in Dietetics Practice* March 29 at 12 noon EST Monica Auslander Moreno, MS, RD, LD/N *Joint webinar with Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN)
Interested In Speaking?
We’re accepting speaker proposals for April and May. Email Allison Koch, Director of Member Services, at memberservices@nedpg.org today to learn more and submit your proposal.
