Nutrition Entrepreneurs Ventures Winter 2023-2024

Ventures

WINTER 2023-2024 | VOLUME LII | NUMBER 3

In This Issue: Note From the Editor ������������������������������ 2 Letter from the Chair ������������������������������ 3 Inclusive Nutrition: Addressing Diverse Dietary Needs for Better Health ������������������������ 4 Diverse Approaches to Wellness: How Cultural Competency Enhances Nutrition Practice ������������������������������������� 5 Building a Supportive Community: The Key to Advancing in Your Career ������������������6 What Is Weight-Inclusive Care? ����� 7 Product Reviews ��������������������������������������� 8 Dietitian Licensure Compact Update ������������������������������������� 8 How to Win at Running an Insurance-Based Practice �����������������9 How to Ditch Dietitian Dissatisfaction by Building Your Media Business, Your Reputation and Your Bank Account ������������������������ 10 Get Inspired with the NE Spring Summit �������������������������������11 Spring Summit 2024 Schedule ��������12 Spring Summit 2024 Speakers ��������13

Root for Each Other and We All Grow

Take Action to Help Pass The Medical Nutrition Therapy Act �������14 Diversity Corner ���������������������������������������15 Upcoming Webinars and Masterminds ����������������������������������� 16

Ventures WINTER 2023-2024

Note From the Editor L E DA M E D I N A RDN, LDN, CDCES NEWSLETTER EDITOR

EDITOR Leda Medina, RDN, LDN, CDCES

INCOMING EDITOR Amy Brownstein, MS, RDN

EDITORIAL BOARD 2023-2024 Lauri Egan, RDN, CPT Jessica Oswald, MS, RDN/LD Leah Tsui, MS, RDN Stephanie Dorfman, MS, RD 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. © 2024 Nutrition Entrepreneurs.

All rights reserved.

WE WELCOME FEEDBACK FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR: Leda Medina, RDN, LDN, CDCES newsletter@nedpg.org

SUBSCRIPTION INFORMATION OR QUESTIONS: Email NEadmin@NEdpg.org

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As we welcome the new year with open arms, it's the perfect time to reflect on our journey and set the stage for growth and collaboration. In the spirit of unity and collective success, let's make 2024 a year where we "Root for Each Other and We All Grow."

The analogy of roots is profound in our field. Just as a plant draws nourishment from its roots to thrive, we, too, can flourish by supporting one another. This sense of community is not just about shared goals, it's about recognizing that our success is intertwined. When one of us flourishes, we all benefit.

Building a supportive network is essential for any entrepreneur, and in the nutrition industry, where science meets innovation, collaboration can lead to groundbreaking achievements. Let's break down the barriers that might keep us isolated and embrace the idea that together we can achieve more.

First, let's prioritize knowledgesharing. As nutrition professionals, our collective wisdom is our greatest asset. Whether it's new research findings, innovative recipes or effective business strategies, let's commit to sharing our insights. By fostering an environment of openness and generosity, we empower each other to reach new heights in our ventures.

Secondly, let's celebrate each other's successes. In a competitive market, it's easy to forget that someone else's triumph doesn't diminish our own potential. By celebrating the achievements of our peers, we foster a culture of encouragement. This positive energy boosts morale and creates

a ripple effect of inspiration that motivates us all to strive for excellence.

Moreover, let's be mindful of the challenges our fellow entrepreneurs face. The journey to success is rarely smooth, and a listening ear or a helping hand can make a significant difference. By offering support during tough times, we strengthen the bonds of our community and ensure that no one feels alone in an entrepreneurial endeavor.

As we embark on this new year, let's sow the seeds of collaboration and watch our collective garden flourish.

By actively rooting for each other, we create an ecosystem where every nutrition entrepreneur can thrive. Together, we can overcome obstacles, innovate with purpose and elevate the entire dietetics industry.

In the spirit of "Root for Each Other and We All Grow,” let's make 2024 a year of shared success and growth. Here's to a year of collaboration, celebration and collective achievement.

Wishing you a prosperous and fulfilling new year!

Leda Medina, RDN, LDN, CDCES, is the founder of Dietitianyourway.com,

an online directory of Registered Dietitian Nutritionists with the goal to help RDNs thrive in their businesses.

When she isn’t working to help our communities’ health one dietitian at a time, she is spending time with her English bulldog, Capone, in sunny Florida. She is always excited to connect over a cup of coffee with fellow RDNs.

Letter from the Chair J E S S I CA OSWA L D MS, RDN/LD CHAIR

This is my third “Letter from the Chair” for Ventures. It’s both difficult and easy to write these letters. This one seems especially hard because I am writing it at the end of October 2023 and you’ll be reading it at the beginning of 2024. How do I write a “letter from the chair” that feels like it should be uplifting and encouraging for the new year, but I’m writing at a time when everything feels chaotic?

So, for this “letter from the chair,” I turned to my books and reflected on what it means to “root for each other.”

I’ve always loved reading and I’ll read almost anything, so I was pretty sure I’d be able to find some inspiration to write about. I was not wrong.

As I stared at my books, the first book that caught my attention was Becoming by Michelle Obama. I knew she had some inspiration for us about what it means to root for each other and she did not disappoint. One of the pages I tagged had the following to say: “For every door that’s been opened to me, I’ve tried to open my door to others. And here is what I have to say, finally, let’s invite one another in.

Maybe then we can begin to fear less, to make fewer wrong assumptions, to let go of the biases and stereotypes that unnecessarily divide us. Maybe we can better embrace the ways we are the same. It’s not about being perfect.

It’s not about where you get yourself in the end. There’s power in allowing yourself to be known and heard, in owning your unique story, in using your authentic voice. And there’s grace in being willing to know and hear others.

This, for me, is how we become.”

quote - we have to let each other in and be willing to hear others while also being authentic to ourselves.

The next book that caught my attention probably only did so because it is one of my favorites. My Grandmother Asked Me To Tell You She’s Sorry by Fredrik Backman is a story that will make you laugh and cry. It’s a story about the right to be different, with words of wisdom from a grandmother sprinkled throughout the pages. There are two thoughts that I pulled from this book.

The first quote touches on forgiveness: “Elsa decides that even if people she likes have been sh*ts on earlier occasions, she has to learn to carry on liking them. You’d quickly run out of people if you had to disqualify all those who at some point have been sh*ts.” The next quote speaks to the fact that we all have different thoughts: “One day at a time. One dream at a time. And one could say it’s right and one could say it’s wrong. And probably both would be right. Because life is both complicated and simple.

Which is why there are cookies.”

These three quotes, to me, sum up what it means to root for each other. We have to be willing to be

our authentic selves while also being willing to listen to others. We have to be open to forgiving and we have to be understanding that not everyone will agree with us (which is why there are cookies).

We must also be willing to root for ourselves, so I’ll leave you with this nugget of wisdom from another favorite book, The House On The Cerulean Sea by TJ Klune: “We should always make time for the things we like. If we don’t, we might forget how to be happy.”

Jessica Oswald, MS, RDN/LD, is a dietitian living in Fort Worth.

Her primary dietitian role is as a pediatric dietitian at a small hospital for children with developmental disabilities. Jessica also owns her own business, Friendly Nutrition, which has recently gone through a change in direction and is now focusing on meal planning.

Jessica is obsessed with Peloton (yes, it’s a problem). You can find her on the leaderboard as @Go_JesO_Go.

That short sentence toward the beginning of that quote, “Let’s invite one another in,” speaks directly to what we have to do to be able to root for each other. We have to let each other in. Shutting people out doesn’t help us grow. Don’t get me wrong; there are absolutely times when you may need to shut someone out but that’s not what I mean. It’s all in that

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Inclusive Nutrition: Addressing Diverse Dietary Needs for Better Health A N D R EA M AS S O P RA M OS MCN IDEA LIAISON

What do you think of when you hear inclusive nutrition?

Are you thinking of food, the people or the health condition one may have? It concerns all of the above. Inclusivity refers to the practice or policy of providing equal access to opportunities and resources for people who might otherwise be excluded or marginalized.

When I think of inclusive nutrition, I think of the various cultures and lifestyles of communities and how they can adapt. For example, how does a culture that is accustomed to frying almost everything adapt when diagnosed with metabolic syndrome?

Or imagine teaching a food and nutrition workshop with multicultural students keeping inclusivity in mind.

Let’s explore these examples to better understand how dietitians can engage with clients of different cultural backgrounds in an interactive and inclusive session.

Client A has high blood pressure, diabetes and high cholesterol - not uncommon in the person’s culture. Client A sees a Registered Dietitian and is told “your diet must be changed”. Together, they review options. The suggestions are to replace fried fish with grilled salmon, fried chicken with grilled chicken breast, and candied sweet potatoes with brown rice. Client A is feeling confused and angry because cultural foods have been replaced. This happens too often when the culture is not understood or explored prior to suggesting food options. We as nutrition professionals must meet the clients where they are and take baby steps to better health. Perhaps a more favorable option could be using the same type of fish from the person’s country and steaming it using herbs and spices from the cultural heritage. Instead of fried chicken, how about oven-fried using panko breadcrumbs, and replacing the candied yams with mashed yams with a sprinkle of cinnamon? Client A still has familiar foods from the culture, but a healthier option that is not a drastic change or turn-off to the client.

Client B is a group of elementary students who are being taught how to keep their bodies healthy at an early age. “We couldn’t find a more finicky group of clients, those who are picky eaters, 'difficult to please, who eats a limited variety of foods and/or required food prepared in specific ways',” as stated by Elsevier, (Eating Behaviors, Vol 11, Issue 4, December 2010, pages 253-257). In this case, we are dealing with students of different backgrounds.

How do we demonstrate inclusivity?

One way is to cook a meal together.

Create a workshop with different stations and give students a station to oversee. Doing this gives the students input, suggestions and creativity.

Students also learn nutrition pros

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and cons. We may include chickpeas on the menu which are versatile and used throughout various cultures.

Some examples include the Indian/ Caribbean culture where chickpeas are used in a salad, or mashed and seasoned with curry to create channa.

In the Latin culture, chickpeas are known as garbanzo beans and are often made as a stew in a tomato sauce eaten with rice. Lastly, a dish of chickpeas and spinach is a traditional Purim food in the Jewish culture within both Sephardic and Ashkenazi communities. This clearly shows how the same food item is prepared differently across many cultures.

Both client examples reveal insight into the client’s background by easily having an engaging and inclusive conversation resulting in inclusive nutrition.

TAKEAWAYS: y Meet people where they are; taking giant steps can deter them. y Do your research and learn about your client’s culture before you sit with the person. y People want to be included and stay true to their cultural heritage. y Many cultures are more alike than you know. The willingness to learn is all that is needed. y Discussions and activities allow you to learn more about the client(s). This can be fun rather than stressful.

Andrea Massop Ramos, MCN - founder and CEO of Healthy FRIENDZ Nutritio LLC. When not working, she can be found traveling abroad, gardening, playing tennis or salsa dancing. Special family time is spent with her five grandchildren.

Diverse Approaches to Wellness: How Cultural Competency Enhances Nutrition Practice SHANNON MCMAHON MS, RDN, LD DIRECTOR OF COMMUNICATIONS

We live in a culturally diverse world.

To effectively support our clients and help them create the positive change they seek, we need to understand who they are. The authentic conversations fostered through cultural competence provide the framework to approach care from a wholeperson perspective including physical, mental, emotional and social health.

But what is cultural competence?

Cultural competence is the acknowledgment and validation of who a person is. We achieve cultural competence through the understanding and application of knowledge about another culture (cultural knowledge), being open to changing one’s attitude toward a culture (cultural awareness) and understanding that the differences between cultures do not make one better than another (cultural sensitivity).

How do we achieve cultural competence? The first step in our journey to cultural competence is cultural knowledge, or having some knowledge about another culture. For example, knowing about a culture’s language, religious practices, values and beliefs can help us increase our cultural knowledge. Increasing your knowledge of a culture can be as simple as trying a new food, listening to music, visiting cultural centers and markets, or celebrating holidays with someone of a different culture.

Cultural awareness is the acknowledgment of our own culture’s characteristics and influence on our own behavior. Taking this step toward self-awareness helps us understand and appreciate how our own culture influences our beliefs, behavior and interactions with others. Reflection is a great way to learn about ourselves and our culture. Begin by looking at the

things you cannot change, such as age, gender, ethnicity, race and language.

Then think back to the historical, political, sociocultural and economic events that you have experienced in your lifetime. Now, think about how the things you cannot change and the events you have experienced have impacted your life. This could influence your education, where you live, family status, religion, work experience and even your hobbies and interests. Understanding how the events in your life “make” you helps us see how the events in someone else’s life can shape who that person is.

To develop our cultural sensitivity, we take the information and insight we have gained from our cultural knowledge and awareness to recognize and understand the differences that exist between cultures.

These differences are not necessarily good or bad, nor do they make one culture right or wrong. Cultural sensitivity is vital to the practice of cultural competence. Since we can’t possibly know everything about every culture, cultural sensitivity is the tool that allows us to have a respectful and open dialogue about cultural differences.

Only once we have acquired the tools and skills developed in the first three stages, can we utilize this new awareness and perspective to work competently across cultures. Through cultural competence we can meet clients where they are, so they feel respected and understood and, in turn, help us guide them to create achievable and realistic goals. All this increases client engagement and adherence to recommendations, which results in positive client outcomes.

Shannon McMahon, MS, RDN, LD, has been educating future RDs through the University of Alabama’s online BS and DPD program since 2012. When Shannon is not grading, advising or updating course content, she enjoys belly dancing, reading, Pilates, hiking, skiing, and pretty much anything else that will get her outside!

Shannon also enjoys traveling and has lived in six states, 11 cities, three countries and one US territory.

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Building a Supportive Community: The Key to Advancing in Your Career K I M B E R LY M A RS H MS, RD NOMINATING COMMITTEE

Being an entrepreneur can be overwhelming and lonely. If you are a solopreneur, you wear all the hats and have to make all the decisions.

As dietitians, we are collaborators and, often, perfectionists; we like to know what works for others and the “best” way of doing something.

I recently joined a group of local dietitians working together on marketing. As we discussed our respective budgets for this venture, some mentioned “wasted “money on different advertising avenues that made their budgets limited. I realized I had also previously spent money on those same things with little result.

All of us are already members of a local RD Facebook group. What if I had shared my experience there to warn others? Or if I had asked others before I spent, so someone could warn me?

This group has provided enormous value as I’ve tried to start my private practice. Monthly coffee chats, people sharing what is happening in reimbursement in our state, and encouraging posts have helped me along the way. I recently posted that one of the major insurance providers had opened credentialing for RDs in our state. People previously shared how they had successfully appealed to be credentialed. By sharing, we made the experience better.

In most aspects of your business as a dietitian entrepreneur, there are people who have gone before you that you can learn from. See what mistakes they made and fast-track past them. Take their wisdom. Paid coaching and masterminds can be great for getting the “been there, done that” advice from those ahead of you in the business game.

Similarly, you can also find dietitians who are at the same point of the entrepreneur journey as you. These

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fellow RDs can be great sources of accountability, brainstorming and troubleshooting on the go. It’s also just great to connect with people who understand what you are going through.

Both of these types of communities are also important for building connections to expand your network. We all know it isn’t what you know but who you know.

Maybe someone in your community can connect you to a great mentor, a great client, a great paid opportunity, etc.

Not sure where to start? Nutrition Entrepreneurs hosts monthly mastermind sessions included with your membership, with breakout rooms to discuss more specific topics. The NE HUB is a great place to ask questions

and connect with RDs. Check out your state affiliate or Facebook for groups of local RDs. Or just reach out to an RD that does what you want to do and ask that person to mentor you.

Kimberly Marsh, MS, RD, blogger at lowiodinedietitian.com.

Kim loves to be outdoors, just not camping. While not very good at any of these, she enjoys hiking, mountain biking, skiing, paddleboarding, and in general appreciating our beautiful world.

Luckily, her home in Colorado affords ample opportunities for these activities.

What Is Weight-Inclusive Care?

J E S S I CA K E L LY RDN, LDN DIRECTOR OF SPONSORSHIP

H EAT H E R R U DA L AVAG E RDN, LDN CPE COORDINATOR

I (Jessica) attended an amazing presentation at FNCE® that inspired this article topic. The presentation was called: “The Struggle Is Real: Providing Weight-Inclusive Care in a WeightCentric World.” Wow, isn’t that the truth; it truly can be a struggle! We want to stay firm and practice what we believe in, but it can be hard when clients come to us seeking weight loss. How do we provide weight-inclusive care while still respecting the client’s autonomy? If you have ever wondered how to navigate these interactions, continue reading to learn some tips and best practices for providing weight-inclusive care in a weight-focused world.

First and foremost, weight-inclusive care means reducing the focus on weight. If you are practicing in a physical location, limit weigh-ins whenever possible. If obtaining a weight is required, weigh the client privately, and offer your reasoning for requiring a weight. Always allow the client to deny being weighed.

This can be a simple conversation.

You should always ask permission before discussing weight.

Your clients may find these “Weight-Neutral Healthcare Cards” at More-Love.org helpful.

Something else I enjoyed learning more about was healthism. Healthism is the idea that a person’s health is entirely that person’s responsibility.

This unnecessarily places a moral importance on maintaining good health. Remember: weight is not a behavior; it is an outcome! Also, there are folks who will never be privileged enough to achieve optimal health.

Weight-inclusive care includes removing morality associated with weight changes. We should encourage and respect our clients’ autonomy and use motivational interviewing to provide the best client-centered care we can.

diet industry, your clients likely believe that weight loss will help them achieve the love, belonging, acceptance, health and happiness they seek. From a weight-inclusive RD’s perspective, a better relationship between food and body can do these same things.

This also resonated with me: never provide interventions based on body size. If your schooling was anything like mine, reducing body size was a major emphasis for improving health.

But health (or lack of) can come in all shapes and sizes. As a rule, we should screen all clients (no matter their sizes) for an eating disorder or disordered eating. The SCOFF or the EAT-26 are simple screening tools to start with.

Here are a few questions to ask your clients to get them thinking.

Furthermore, we can improve our clients' outcomes by encouraging and helping them recognize the non-weight-related benefits of improving their eating patterns and relationship with food. These benefits include (but are surely not limited to) less stress, improved mental health, more energy, better sleep, better digestion and improved focus.

y Would you follow the “XYZ lifestyle” if it caused weight gain?

Given our current culture, the chance of never again having a client who wants to lose weight is very unlikely.

So, what is the best way to respond when a client comes to us looking for weight loss? Start by validating the client’s desire for weight loss and assuring the person that the person is not alone in having this feeling or desire, especially in the society we live in. “Of course you want to lose weight!” Next, we can unpack the client’s why. Why does the person want to lose weight? Why is weight loss important to this person? Frequent responses include wanting to improve health, body image or acceptance.

This is where I (Heather) like to introduce weight-inclusive care, as long as the client consents -“If it is OK with you, I’d like to share with you how we can begin to work on your goals with or without weight loss.” Thanks to the 200-billion-dollar weight-loss and

y Why does weight loss feel important? y What are you hoping weight loss will bring you? y What if you made healthsupporting changes, saw labs improved and had more energy, but didn’t lose weight?

y What has dieting in the past been like for you? Was it sustainable?

Were you able to keep the weight off for more than two years?

More than anything, we want to emphasize the client’s autonomy. An example of how to express that could be: y “Now you know a little more about how I can be most helpful, but whether or not you decide to work with me is entirely up to you.” y “You have complete body autonomy.

I think we can work toward your health goals with or without weight loss, but if weight loss, at any cost, is your primary focus, I am probably not the right fit.”

If you are interested in learning even more about weight-inclusive care, we encourage you to check out Weightinclusivenutrition.com or Intuitiveeating.org for great educational materials and resources.

SOURCE: “The Struggle Is Real: Providing WeightInclusive Care in a Weight-Centric World.” Presenters: Dawn Clifford, PhD, RD; Karen Mauldin, PhD, RD; Tara Lovinger, MS, RD. October 10, 2023.

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Product Reviews Title: The Complete Recipe Writing Guide Author: Raeanne Sarazen, MA, RDN, FAND Date: 2023 Publisher: The Academy of Nutrition and Dietetics Price: The Complete Recipe Writing Guide is available to the public for $49.99 and Academy members for $42.99 Review: I am a recipe rebel. I rarely follow a recipe from start to finish, as it is written.

I have hundreds of cookbooks, and I read through them as if they were novels, browsing through the pictures and the pages, always thinking about how to add my own touch. I also cook like my grandmother did, adding a little of this and that, rarely making the same thing the same way.

For those reasons, when I work with brands and they hire me to do recipe development, it's a challenge for me

to carefully weigh and measure each ingredient and clearly explain the directions so that others can replicate the dish I'm sharing. And for that reason, The Complete Recipe Writing Guide

by Raeanne Sarazen, MA, RDN, FAND, is a welcomed resource that will surely stand out in any collection of cookbooks, because this is not just a cookbook.

This book took Sarazen five years to create, and it embodies everything you would want to know about recipe development, including writing, testing, analyzing and styling a recipe. As an author myself, I felt a sense of overwhelm even as I read through its table of contents! Although a different chef could have written a similar book, what makes this text stand out is that it was written by a Registered Dietitian Nutritionist who is also a classically trained chef.

Therefore, this book includes a wealth of her nutrition knowledge. You'll find cooking and baking substitutes that are not just culinary swaps, but they're also swaps that are nutritionally equivalent.

Moreover, each chapter underwent a thorough peer-review process, ensuring the highest level of accuracy and quality.

Sarazen's 20 years of expertise as a

clinical dietitian helped her to translate evidence-based nutrition guidelines for health-related conditions into recipes that could please the palate as well as address wellness goals.

Sprinkled throughout the book are %E2%80%9CQuick Tips%E2%80%9D from culinary professionals to provide realistic insight including media tips and sage advice. (My tip is on page 340!)

You'll also find conversion tables, food safety instructions, recipe writing and testing guidelines, plus seven hours of Continuing Professional Education (CPE) credits are offered, expiring December 31, 2025. So, whether you are a food content creator, healthcare professional, food writer, chef, dietitian or recipe writer, you will find value in this book.

My only regret is that I can't share all of the rich details of this book because of space constraints, but I hope you'll pick up a copy and savor its contents.

Reviewer: Bonnie TaubDix, MA, RDN, CDN Title: Nutrition Consultant, Media Dietitian and Author Affiliation: BTD Nutrition Consultants, LLC

Dietitian Licensure Compact Update D R . CAT H E R I N E C H R I ST I E CHAIR OF CONSUMER PROTECTION AND LICENSURE SUBCOMMITTEE OF THE ACADEMY

The formation of a licensure compact is one of the goals of the Academy and the Consumer Protection and Licensure Subcommittee. Many dietitians currently practice across state lines and must obtain licenses in every state where they practice. This process is very time-consuming and expensive. The purpose of the Compact is to facilitate the interstate practice of dietetics with the goal of improving public access to dietetics services. The Compact preserves the regulatory authority of states to protect public health and safety through the current system of state licensure while also providing for licensure portability through a

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Compact Privilege granted to qualifying professionals. The following information comes from the proposed compact language. The Compact is designed to achieve the following objectives:

y Support relocating active military members and their spouses

y Increase public access to dietetics services

y Vest all member states with the authority to hold a Licensed Dietitian accountable for meeting all state practice laws in the state in which the patient is located at the time of care

y Provide opportunities for interstate practice by Licensed Dietitians who meet uniform requirements y Eliminate the necessity for licenses in multiple states y Reduce administrative burden on member states and licensees y Enhance the states’ ability to protect the public’s health and safety y Encourage the cooperation of member states in regulating multistate practice of Licensed Dietitians

y Enhance the exchange of licensure, investigative and disciplinary information among member states

The Academy and the Consumer Protection and Licensure Subcommittee will continue to work with the Council of State Governments and its National Center for Interstate Compacts to facilitate the Dietitian Licensure Compact.

Stay tuned for more information as it develops! More information here: compacts.csg.org/compact-updates/ the-interstate-compact-for-dietitians/

How to Win at Running an Insurance-Based Practice AMY PLANO RD, MS, CDE, CDN GUEST AUTHOR

For over 15 years, I have been successfully accepting insurance in my private practice. And while I have no regrets, I would be lying if I told you accepting insurance has been all rainbows, unicorns and pink glitter.

A dietitian can dream, can’t she?

That being said, there are common mistakes I see dietitians make. All of which are avoidable. Therefore, as a reimbursement expert, I thought it would be helpful to provide you with my most important tips for both newbies (welcome!) and seasoned dietitians for winning in your insurance-based practices.

Mindset is everything. I get it.

Accepting insurance can feel overwhelming. But think about all the hard things you have accomplished on your path to becoming a Registered Dietitian. During the second week of my internship, I was asked casually by my preceptor to formulate how to piggyback the fat on a TPN for a baby in the NICU. At the time, I didn’t have an answer on the spot. But with the right preparation and focus, I figured it out.

Accepting insurance is no different.

Don’t let the fear of the unknown stop you from making a significant impact on the lives of your patients. You are the nutrition expert. They NEED you.

Will it be challenging? Yes. Will your efforts be worthwhile? Absolutely.

Impact. Accepting insurance in your practice increases your patient's access to nutrition professionals.

This allows you to serve the people who need your services, not just the ones who can afford them. Plus, when RDs bill nutrition services under the preventive side of the patient’s insurance, many patients have unlimited visits with minimal out-of-pocket costs.

However, despite all this, things don’t always go the way we plan. And there is no denying it; accepting insurance can be frustrating. But it is critical you constantly remind yourself of the massive influence your services can have. By your accepting insurance, patients have increased access to evidence-based medical nutrition therapy (MNT) from a nutrition professional. If that isn’t winning; then I am not sure what is.

Temper your expectations. When it comes to the credentialing process, dietitians are notorious for secondguessing themselves. Therefore, being realistic about how long it will take can be important for your mental health. While this time is influenced by many factors, on average it takes about four to six months to become an in-network provider with most insurance companies. So knowing what to expect can save you a ton of unnecessary stress. Ultimately, by knowing what to expect, you can be more efficient with your time. Rather than worry about your applications, you can instead channel your energy to other important aspects of your business like marketing, networking and creating your systems.

Complacency. No matter what stage of business you are in, a solid marketing plan for your insurancebased practice is critical to your long-term success. However, I have seen many new and experienced dietitians become complacent in their marketing efforts. Some RDs get lucky. They put in a nominal amount of effort toward marketing and in return immediately experience a rapid influx of new insurance-based patients. While this is exciting, without a consistent, marketing strategy and continued networking, the“well” can quickly dry up. Therefore, marketing should never be viewed as a onetime event. It should be something you are always doing at intentional intervals. The continued success of your practice depends on it.

Don’t be afraid to seek support. The Academy of Nutrition and Dietetics website has extensive resources readily available to its members under the “career” tab. Use them! In addition, every Wednesday from 3:00-4:00 p.m., The Academy hosts office hours to answer your questions on payment and reimbursement. If you are an insurance-based dietitian, it’s completely normal to have (lots of) questions. You don’t have to spin your wheels. Instead, take advantage of all these available resources.

Running an insurance-based practice can be hard work. But with the right mindset, knowledge and resources, your ability to make an impact is limitless.

REFERENCES: The Academy of Nutrition and Dietetics payment resources. Accessed on October 23, 2023, at eatrightpro.org/career/payment.

Amy Plano, The Reimbursement Dietitian, RD, MS, CDE, CDN, is a successful private-practice dietitian passionate about helping dietitians create a profitable nutrition private practice using an insured-based model. Together with her husband, Marc Plano, she runs the profitable The Plano Program, a health and wellness-based center in Orange, Connecticut. Through her coaching programs, online resources and seminars, she teaches dietitians exactly how to use health insurance to make money in their nutrition practices.

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How to Ditch Dietitian Dissatisfaction by Building Your Media Business, Your Reputation and Your Bank Account B O N N I E TAU B D I X MA, RDN, CDN GUEST AUTHOR

You might believe that confidence is an innate trait, but let me tell you, that's far from the truth. I was once the shy kid who wouldn't dare raise a hand in school, someone who struggled to envision a path to success. It took a shift in mindset to completely alter the course of my career.

who express feeling overworked, overwhelmed, burnt-out, disrespected and underpaid. This disillusionment may arise from various factors, including competition from other health professionals, insurance industry policies, the gender makeup of the profession and a lack of public understanding regarding the rigorous path to becoming a dietitian.

Adding to the challenge, unqualified nutrition "influencers" with louder voices and less expertise are dominating the media landscape, capitalizing on their social media savvy and hunger for fame to gain attention and financial reward.

During my career, I built my nutrition consulting business by building my reputation as a trusted resource for media, brands and private clients. As my company grew, my professional, personal and financial benefits skyrocketed as well. My goal was to strike a harmonious balance between my work life and home life, where both realms brought a blend of satisfaction and excitement without either side dominating the other.

Years ago, when I was a spokesperson for the Academy of Nutrition and Dietetics, it was emphasized over and over again that we needed to let people know what RDs do and why they are the nutrition experts.

In every interview I did, I made sure that “registered dietitian” was written next to my name. Yet, I couldn’t even count how many times people asked me what the letters “RD” stood for or if I had to go to college to become a dietitian. I was called everything from nutritionalist to dietrician to food-police, but after many years, as my media career and confidence evolved, things finally changed. Or at least I thought they changed.

Despite my expectations that most others in the field shared my sentiments, I’ve encountered dietitians

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When I started my media training business and launched my course, as well as an Instagram account dedicated to coaching RDs, I was surprised at how most of those I connected with lacked confidence.

They were capable of reciting the Krebs Cycle, but they were afraid to step in front of a camera. They could calculate a month’s meal plan but they didn’t know how to plan a social media campaign. They could describe details on how to support the immune system, but they lacked self-support for their own abilities.

The reality is, to work with media and be media, you don’t have to quit your day job. Media appearances can be strategically scheduled to complement your regular work hours: You can write stories after work, do TV interviews on early morning shows

before work, record podcasts during down time, partner with brands and design recipes for them from your kitchen … the opportunities are endless.

Eventually, these "extras" can evolve into full-time activities that offer the flexibility and salary you deserve.

Don’t let fear and self-doubt obstruct your path, and don't compare your behind-the-scenes life to others' highlight reels, especially when you're forging your own unique journey. More importantly, the objective here is not just media coverage; it's a transformation of your career. Imagine having the ability to shape your schedule, set your price, and redirect the nutrition conversation away from the unqualified “influencers” and toward your messages.

You possess knowledge and credibility that no one else can replicate. With basic training, confidence building and actionable steps, you can become a media maven, getting your name in bylines and your voice on air. It's your moment to step up to the plate!

Bonnie TaubDix, MA, RDN, CDN, is an acclaimed author, Registered Dietitian Nutritionist and media personality, celebrated for her book "Read It Before You Eat It – Taking You from Label to Table" and her website BetterThanDieting.com. A revered voice in nutrition, Bonnie's expertise has been showcased in thousands of publications. Over the past decade she’s dedicated herself to coaching other dietitians through her media training and courses, empowering them to excel in the spotlight. Away from the limelight, she takes pleasure in creating heartwarming dishes that bring her family together. Bonnie's passion for food and communication is the heartbeat of her professional journey.

Get Inspired with the NE Spring Summit!

NE Spring Summit is a one-of-a-kind virtual event that delivers in incredible ways. Designed entirely by nutrition entrepreneurs for nutrition entrepreneurs! We understand your unique needs at all stages of business which means you’ll find the information you’ve been craving.

The Spring Summit Committee has meticulously selected topics, content and speakers to provide a well-rounded experience. Our intention is to Inspire you to take your business to the next level!

HIGHLIGHTS

PRICING

y 10 sessions with interactive live Q&As. y Opportunities to meet and engage with other RDN entrepreneurs.

EARLY BIRD PRICE

REGULAR PRICE

MEMBERS

$60

$75

y Virtual networking event with breakout rooms for more engaging interactions.

NON-MEMBERS

$125

$140

y Community boards to discuss all sorts of nutrition-related topics.

STUDENT MEMBER

$20

$30

STUDENT NON-MEMBERS

$50

$60

y Chat boards during the Live Q&A sessions. y Flexibility to attend the event in real time or watch recorded sessions as your schedule allows. y Earn 10+ CPEUs. y Cost-effective event, as low as $6.00 per CPEU, plus no travel expenses.

CALL FOR EXHIBITORS!

Early-bird pricing closes Friday, February 9, 2024, midnight ET. Registration at the regular price will be open through the start of the event.

Do you want to

showcase your products or services at the 2024 Virtual Spring Summit where we are expecting 250+ attendees this year? Purchase a booth and be part of our exciting Passport Contest which incentivizes attendees to visit your booth, host your own “Spotlight Session” and be included in the Whova schedule and interact with attendees.

Don't wait! Limited spots available. Please see nedpg.org/exhibitor/ for more information.

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Spring Summit 2024 Schedule ALL TIMES ARE IN EASTERN STANDARD TIME MONDAY, MARCH 4TH Noon

Jessica Setnick, MS, RD, CEDS-C

1:00 pm 2:15 pm

Opening Session - Speaking Outside the Lines: How I Turned Being Myself Into a Dream Career Visit the Virtual Exhibit Hall

Wan Na Chun, MPH, RDN, CPT

Creating Compelling Video Content for Dietitian Entrepreneurs

3:30-7:30 pm

Exhibitor Spotlights

7:30 pm and later

Attendee Meetups TUESDAY, MARCH 5TH

Before Noon

Attendee Meetups

Noon

Rochelle Inwood, MS, RD, ACSM EP-C

Creating Impactful Nutrition Courses From Concept to Completion

1:00 pm

Emily Tills, MS, RDN, CDN

Creating Better Connection and Understanding with Clients for Improved Outcomes

2:15 pm

Debbie Bellenger, MA

Expanding Into Corporate Wellness - What You Need to Know

3:30-7:30 pm

Exhibitor Spotlights

7:30 pm and later

Attendee Meetups WEDNESDAY, MARCH 6TH

Before Noon

Attendee Meetups

Noon

Networking Event

2:15 pm

Rita Ester

Technical Tips & SEO Until You Can Hire a Virtual Assistant

3:30-7:30 pm

Exhibitor Spotlights

7:30 pm and later

Attendee Meetups THURSDAY, MARCH 7TH

Before Noon

Attendee Meetups

Noon

Jessica Panetta, MA, RDN

Digital Dietitian Entrepreneurs: Excelling as Online Freelance Dietitians

1:00 pm

Alissa Rumsey, MS, RD, CDN, CSCS

Finding Your Voice: How to Create an Authentic, Effective & Engaging Online Presence

2:15 pm

Adam K. Lax, RDN, LDN

Emotional Intelligence: 5 Ways of Being, Creating Business Success and Authenticity

3:15 pm

Sohailla Digsby, RDN, LD

Closing Session - Create Work-Life Satisfaction: Dress-Shoes, Sneakers and Slippers

* Schedule subject to change. For the most up-to-date information visit nedpg.org/springsummit. **The last 15-20 minutes of sessions will be devoted to Q&A. 12 | nedpg.org

Spring Summit 2024 Speakers

Debbie Bellenger

Wan Na Chun

Sohailla Digsby

Expanding Into Corporate Wellness What You Need to Know

Creating Compelling Video Content for Dietitian Entrepreneurs

Closing Session - Create WorkLife Satisfaction: Dress-Shoes, Sneakers and Slippers

MA

MPH, RDN, CPT

Rita Ester

RDN, LD

Rochelle Inwood

Technical Tips & SEO Until You Can Hire a Virtual Assistant

MS, RD, ACSM EP-C

Creating Impactful Nutrition Courses From Concept to Completion

Adam Lax

Jessica Panetta MA, RDN

MS, RD, CDN, CSCS

Emotional Intelligence: 5 Ways of Being, Creating Business Success and Authenticity

Digital Dietitian Entrepreneurs: Excelling as Online Freelance Dietitians

Finding Your Voice: How to Create an Authentic, Effective & Engaging Online Presence

RDN, LDN

Jessica Setnick

Alissa Rumsey

Emily Tills

MS, RD, CEDS-C

MS, RDN, CDN

Speaking Outside the Lines: How I Turned Being Myself Into a Dream Career

Creating Better Connection and Understanding with Clients for Improved Outcomes

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POLICY ADVOCACY CORNER

Take Action to Help Pass The Medical Nutrition Therapy Act S U SA N A DA M S MS, RD, LDN, FAND POLICY ADVOCACY LEADER

Policy Advocacy Corner Would you like to be reimbursed for expanded MNT for your clients who are Medicare-eligible? “Wait,” you say, “I thought Medicare Part B only covered diabetes and renal disease.”

Currently, you are correct, but what if you could help all your Medicareeligible clients with expanded MNT coverage that potentially could cover prediabetes, obesity, hypertension, dyslipidemia, malnutrition, eating disorders, cancer, gastrointestinal disease including celiac disease, HIV/ AIDS, cardiovascular disease and other diseases related to unintentional weight loss? Imagine how many clients you could help! Talk about a win-win situation. How could this expanded MNT coverage become a possibility?

Expanded Medicare MNT coverage could happen if Congress would pass the Medical Nutrition Therapy Act. Senators Susan Collins (Maine), Senator Gary Peters (Michigan), Representative Robin Kelly (Illinois) and Representative, Jen Kiggans (Virginia) recently introduced the Medical Nutrition Therapy Act, which would expand coverage of medical nutrition therapy (MNT) in Medicare Part B beyond diabetes and renal disease to include all those medical conditions listed above.

The MNT Act would also authorize the Secretary of Health to expand coverage to other disease states, and would allow nurse practitioners, physician assistants, clinical nurse specialists and psychologists to refer their patients for MNT. Yes, refer their patients to the Registered Dietitian Nutritionist (RDN or RD).

The Medical Nutrition Therapy Act is a long time coming and would not only help our Medicare-eligible patients and clients but would help those that need this help the most, such as minority populations who have higher

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incidences of chronic disease due to socioeconomic inequality and reduced access to health care, healthful foods and safe places to be active. Our Medicare clients need this help, and expanded access to MNT is the help they need, now more than ever.

Just a quick Google search reveals that, as of October 2021, the total Medicare enrollment is 63,964,675 individuals; this includes Original Medicare enrollment and Medicare Advantage and Other Health Plans. That is a large number of potential clients to help and potentially grow your business.

How can you help make the Medical Nutrition Therapy Act a reality? Urge your members of Congress to support the Medical Nutrition Therapy Act! Contact your senator or representative.

The Academy makes it easy for you!

It takes less than a minute to send an Action Alert. Go to: eatrightpro. org/action-center and in a click or two, your message will be on its way.

After you make your voice heard, let others know by posting your action on social media and, while you are at

it, consider making a donation to the AND PAC (Political Action Committee) at eatrightpro.org/advocacy/takeaction/political-action-committee.

Together we can have a seat at the table. Our future depends on the actions that our Congress takes to move MNT and other health issues. Let your voice be heard.

Susan Adams, MS, RD, LDN, FAND, is a registered dietitian who consults with assisted living accounts, and an educator at La Salle University in Philadelphia, Pennsylvania, 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. Susan loves potatoes and has never met a potato that she didn’t like.

DIVERSITY CORNER M A N J U K A R KA R E MS, RDN, LDN, CLT, FAND

Manju is a North Carolina-based, private-practice dietitian who specializes in gut health and food sensitivities. Her career has had multiple paths, evolving based on community needs and as she realized her true passions.

Q: How has your background enhanced your dietetic practice?

A: I completed my bachelor’s degree in India. When I moved to the U.S., I worked as a researcher to help pay for graduate school and obtain the RD credential. From research, I learned various transferable skills to take to my first dietitian role at a community hospital where I learned from colleagues. My experiences with graduate school and my introductory dietitian role at the community hospital paved the way for my involvement with the Academy of Nutrition and Dietetics and fueled my passion for helping other dietitians and dietitians-to-be, particularly with increasing diversity in the field.

Q: What is your definition of diversity and why is it important in the dietetics fields?

Q: How do you challenge and promote sensitivity and inclusion in the dietetics field?

A: I strive to increase diversity in dietetics through involvement with the Academy of Nutrition and Dietetics Foundation. I challenge nutrition providers to be more culturally attuned to help with clients.

I embody cultural humility in my private practice through a willingness to be open to, and ask about, new ideas and different experiences.

A: I feel diversity is vital for dietetics, as food is an intimate experience that touches all areas of life. Food is used for happy or sad, good or bad, singular or plural, community or individual moments. So much of life is centered around food. And because of this intimate connection with food, representation matters.

Clients must see people who talk, look, move and eat like them.

Q: How has diversity helped you in your job role?

Q: How do you encourage people to honor the uniqueness of each individual?

Q: What is one tip you have for others to be more culturally sensitive/aware?

To me, diversity is not just about culture and ethnicity. It encompasses so much more and considers each person's uniqueness and the person’s life experiences. I encourage dietitians to start the conversation with someone by asking what the person wants to be called. This avoids misunderstanding and creates a welcoming space.

A: Recognition of a need for greater representation in my community propelled me to start my private practice. Through my own business, I provide culturally competent care and address the lack of diversity that can exist in the gut health and allergy space.

A: I encourage other dietitians to be involved in their communities to grow professionally and enact change. If you want to see something change, you have to get in the arena. You cannot sit on the sidelines and just talk about it. Keep learning and be open to new things that come your way.I recommend saying “yes” to opportunities to help you grow.

Q: How would having more diversity in dietetics providers improve our field?

A: I believe the dietetics workforce must mimic the population so that individuals can maintain cultural practices while seeking nutrition support. I have volunteered with numerous organizations in my community, including my children’s schools and Cooking Matters, where I provided nutrition education. My work with the schools evolved into a board position and I was later inducted into the hall of fame for Cooking Matters.

Both volunteer positions allowed me to continue engaging with the community while honing in on my interests and pursuing full-time employment.

Ultimately, my community engagement helped establish a word-of-mouth referral stream for my private practice.

INTERVIEWED BY:

A M Y B ROWN ST E I N MS, RDN INCOMING EDITOR Amy Brownstein, MS, RDN is a private-practice dietitian and consultant. She is passionate about translating nutrition science into tangible, digestible information and recommendations. Amy is an outdoor enthusiast, spending most of her time biking, hiking or running.

When she’s not outside, she enjoys baking and trying natural wines.

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Ventures

WINTER 2023-2024 | VOLUME LII | NUMBER 3

6301 Snidercrest Rd Mason, OH 45040

Upcoming Webinars and Masterminds

HALFIE HOUR Speaker: Dr. Emma Fogt, EdD, MBA, MS, RDN Wednesday, January 10, 2024 12:30-1 p.m. ET

BETTER SYSTEMS FOR EFFICIENCY Speaker: Ingrid Knight, RD, LDN and Anna Binder, RD Tuesday, January 23, 2024 1:00 p.m. ET

MASTERMIND PILOT SESSION Wednesday, February 21, 2024 Noon to 1 p.m. ET

BRINGING A BOOK IDEA TO LIFE: THE PROCESS, PAIN AND PERKS OF PUBLISHING Speaker: Hillary Wright, MEd, RDN, LDN Thursday, February 22, 2024 1:00 p.m. ET

WEBINAR PANEL: HONORING CULTURE WITHIN YOUR PRACTICE FOR CAREER GROWTH Alexandra C. Sanchez, MS, RD, LDN Jessica Swift Harrell, MSC, Chef, RDN, LD, IFNCP Fern Gale Estrow, MS, CDN Tuesday, February 6, 2024 1:00 pm ET

NUTRITION AND DIET THERAPY FOR IBD Speaker: Kelly Issokson, MS, RDN, CNSC Monday, March 11, 2024 1:00 p.m. ET

HALFIE HOUR Speaker: Lisa Jones, MA, RDN, LDN, FAND Wednesday March 20, 2024 12:30-1 p.m. ET