Ventures Spring 2016 by Mitchell Graphics

Ventures Enterprising News & Ideas for Nutrition Entrepreneurs

Things to Do

to Get What You Really Want Penny Wilson, PhD, RDN, CSSD, LD Chair

“If you want to have more, you have to become more. For things to get better, you have to get better. For things to improve, you have to improve. If you grow, everything grows for you.” - Jim Rohn I heard this quote a couple of years ago listening to a Darren Hardy audiobook. I had to stop, back up and listen to it a couple of times. Huh? I have to become more to get more? What does that mean? As I continued listening, I got it. You aren’t the same person you were five years ago. Hopefully. You aren’t the same person you were when you graduated from high school, or the same person you were when you started your dietetics program. You’ve learned a lot. You’ve met a lot of people. You completed your internship and passed your RDN exam. If you look back on the person you were when you started your RDN program, do you recognize yourself? What would you tell yourself now that you wish you’d known then? Looking forward, who do you want to be one year, three or five years from now? What kind of life do you want to have? What do you want your business to be like? As Jim Rohn said,“If you want to have more, you have to become more.” Who do you have to become to live the life and have the business you want? How do you even figure this out? Below are four steps you can use to start changing and getting what you really want. “The secret of change is to focus all of your energy, not on fighting the old, but on building the new.” - Socrates

1st

Spring 2016 Volume XXXII Number 4 Embracing Change: How to Make Sure Your Business is Always Evolving

In This Issue: Four Things to Do to Get What You Really Want ��1 Newsletter Editor Letter ��2 Beyond Traditional Media: Videos, Podcasts, and Self-Publishing ��3

You have to embrace that this means you have to change. If you aren’t ready to change, then change won’t happen. Mandy Hale said,“Change can be scary, but you know what’s scarier? Allowing fear to stop you from growing, evolving, and progressing.” First, get ready and excited about changing.

Feeling Stuck? Change it Up! ��4

2nd

Visualize who you want to be and the life you want to have. Get as detailed as you can. Think about who you are, what your life is like, and what your business will be like in the future. This applies whether you work for someone else or you have your own business. What do you want your work to be like? Write all this down. Be detailed. And, write it like it is already reality. Writing it down helps you get more detailed about what you want.

Changing in Business ��7

3rd

Figure out what you have to do to achieve the life you came up with in the last step. Which classes do you need to take? What skills do you need to develop? What do you need to stop doing? Often, there are things that we need to stop doing to become whom we want to become.

Are You Ready to Be an Author? Try Self-Publishing! ��15

Does Your Vision for 2016 Include Embracing Change? ��19

th “Just Do It!” Prioritize the things you

need to do and start working through your list. Stop a few times a year to reevaluate and be sure you’re on track and don’t need to adjust. Be sure what you planned is still what you want, and that the skills you thought you need are still relevant. or scary, remember,“If nothing ever changed, there’d be no butterflies.” ~ Unknown

Dr. Penny Wilson is a Registered and Licensed Dietitian and a Board Certified Specialist in Sports Dietetics. She helps women with IBS learn to control their symptoms so they can live a normal life.Through her private practice - Eating for Performance - Penny uses integrative and functional nutrition to address her clients’ needs. She was the dietitian for the Houston Rockets and the

Delegates’ Corner ��5 A 5 Year Review ��5 Members on the Move ��6 More Results from the Member Survey ��7 My Mother, My Husband and the Saleswoman Who Dressed Me ��9 “Rigatoni Bolognese, Please” ��11 Don’t Just Embrace the Change, Be the Change ��12 Listen Up! Use Customer Feedback to Help Evolve Your Business ��13 I Hate Changing ��14

Product Review ��16 As They Say, If You Don’t Move Forward, You Will Be Left Behind. ��17 Grow by Embracing Change ��18

New Technology: What Do I Need? ��20 How NE Inspired My Changing Business Vision ��21 The Importance of Venturing Outside of Dietetics ��23 Mini Meetings �� Back Cover Webinars �� Back Cover

Sugar Land Skeeters. In addition to her work with athletes, Penny taught sports nutrition at the University of Houston for six years. Penny is a professional member of the National Speakers Association.

Ventures EDITOR Kara Lydon, RDN, LDN, RYT

INCOMING EDITOR Alexandra Caspero, MA, RD, CLT

EDITORIAL BOARD, 2014-2015 Kara Lydon, RDN, LDN, RYT Alexandra Caspero, MA, RD, CLT Chere Bork, MS, RDN, LN Penny Wilson, PHD, RDN, LD Lauri Egan, RDN, CPT Sarah Koszyk, MA, RDN The newsletter pertains to the Nutrition Entrepreneurs Dietetic Practice Group of the Academy of Nutrition and Dietetics and reproduction rights are reserved. Publication

Newsletter EDITOR LETTER Kara Lydon, RD, LDN, RYT Newsletter Editor “What will make or break your entrepreneurial journey is the ability to think like a scientist.” - Pamela Slim

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. © 2015 Nutrition Entrepreneurs. All rights reserved.

When I think about embracing change, trying new things and taking risks as an entrepreneur, I think about the above quote from Pamela Slim, author of Body of Work: Finding the Thread That Ties Your Story Together. What Pamela means here is that you need to think about your business as a series of experiments - developing a working hypothesis, testing it, observing it, getting curious, asking questions, tweaking, adjusting, etc. until you are content. When you view your business in this light, embracing change suddenly becomes intriguing, interesting and stimulating, and not at all daunting. Failures are viewed as opportunities to learn and adjust, rather than the end of the world.

WE WELCOME INPUT FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR:

Now, I’m by no means a mad scientist but I do try to think of this quote when incorporating a new venture in my business - whether it’s trying my hand at video marketing via YouTube or writing an e-book. It’s all a test. And like any good experiment, it’s a process.

Kara Lydon, RDN, LDN, RYT 140 Arborway Unit #5 Jamaica Plain, MA 02130

SUBSCRIPTION INFORMATION NE members’ Ventures subscription year runs from June through May. Non-Academy members may purchase a one-year (five issues) subscription by sending a $40 check payable to Academy-DPG 30 to: Nutrition Entrepreneurs 6301 Snidercrest Rd. Mason, OH 45040

ADDRESS CHANGES AND MISSING ISSUES 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 or call (513) 972-4668.

Take my video marketing, for example. I started on YouTube last year with Mindful Monday videos, a series which started on my blog as a way to inspire mindfulness and holistic living. I thought that the videos would get a lot of traction and engagement since my Mindful Monday blog posts always receive the most comments. But my hypothesis was proven wrong. No one was commenting on or even liking the videos. But the important thing here is that I observed what was happening and adjusted accordingly. I went back to my blog and asked my followers if they preferred the written posts or the videos, and as I had observed, they replied that they preferred to read the content. So, I tweaked my video strategy and started a new YouTube series around my Community Supported Agriculture (CSA) box. I’m still experimenting with YouTube but it’s important that I don’t view these experiences as failures, but instead as opportunities to learn and grow. I hope that the articles in this issue of Ventures inspire you to think like a scientist and embrace change, try new things, test new hypotheses, and make sure your business is always evolving.

Kara Lydon, RD, LDN, RYT, The Foodie Dietitian, is a nationally recognized food and nutrition expert and yoga teacher based in Boston, Massachusetts. Kara offers nutrition coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development and nutrition communications and marketing. Kara is also a speaker, spokesperson, and writer and has recently contributed to TODAY Food, Food Network’s Healthy Eats, Eating Well, and Yoga Journal. Her food and healthy living blog, The Foodie Dietitian (www. karalydon.com/blog), features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into lives, and has been featured on TODAY, Prevention, SHAPE, SELF, and Buzzfeed.

CLAIM THE SPOTLIGHT!

Beyond Traditional Media: Videos, Podcasts and Self-Publishing Linda Eck Mills, MBA, RDN, LDN, FADA Secretary Again, in 2015, NE presented a fantastic spotlight session at FNCE®. Julie Beyer, MA, RDN, and Melissa Joy Dobbins, MS, RDN, CDE, presented the session that was moderated by Dr. Jo Lichten, Sunday to kick off the educational sessions. If you missed this session, here are some take-away points. Dietitians need to branch out and be more visible in order to have an impact as the nutrition expert. Traditional TV, radio and print opportunities are shrinking while digital ones are expanding. Consider what makes you unique, what your story is, what you are interested or passionate about, and what resonates for you in order to determine three topics you feel confident with. Next, produce a YouTube video, radio podcast or write a book to share your knowledge.

YOUTUBE – Digital media is taking over traditional media and dietitians need to utilize digital media to get their message out. YouTube requires on-camera skills; food, props and other visuals to enhance the message – and a clear, concise, compelling message. The tools needed to start include a video camera, a DSLR or a smartphone that can record video, a selfie stick, tripod, lavalier microphone, and natural light. Editing software and royalty-free music complete the list of tools. To be successful, remember content with value and relevance to the audience and shorter in length are key. YOU are the secret ingredient in the formula for success.

PODCAST – Podcasts are typically audio

share it. The skills needed include defining your topic and target audience; creating clear, concise and compelling messages; learning the recording, producing and hosting site technology; and creating a launch strategy which includes promotion, marketing and monetizing.

WRITING – When looking to write a book, remember that health and fitness is a $60 billion business and we are the nutrition experts. It’s vital we become better communicators and let the public know what we do and how we do it. Newspapers, websites, blogging and books are all avenues to explore. What you write about should answer a need: what people are telling you to write about, what you know the best, topics that are debated in public and professional circles, and current trends. Writers need to consider the goals and objectives of the piece they are writing and the intended audience. They need to be organized and detail-oriented when writing a book since this involves not only the content, but the design of the book and cover art.

As the owner of Dynamic Communication Services, Linda S.Eck Mills, MBA, RDN, LDN, FADA, gives others “Confidence” as a career coach, freelance writer and international speaker. She partners with coaching clients to get them from where they are to where they want to be with their careers - and guarantees to keep an audience involved, even after lunch, or you don’t pay her speaking fee, only the travel expenses! She is also responsible for 38 secure and community correctional facilities in 11 states across the country as the full-time corporate dietitian for Community Education Centers and she directs and teaches in a dietary manager program. Linda has published over 200 articles and authored, co-authored or contributed to ten books, including Flavorful Fortified Food – Recipes to Enrich Life and Food First! Enhancing the Nutritional Value of Meals with Fortified Food. Contact her at Linda@dycomserv.com

SELF-PUBLISHING – There are a number of cost benefits to self-publishing. There is no need for a large financial investment and it is much quicker to go from concept to completion. You keep more of the profits if you sell it yourself instead of giving traditional publishing houses 80-90% of the cover price. Want to learn more? This session is part of the FNCE® recording library available through the Academy. Registered dietitians are uniquely qualified to translate complex nutrition information into meaningful tips and advice for the public, and if we’re not part of the conversation, we cannot be part of the solution.

media files (typically audio, but can also be video) that people can subscribe to through iTunes, via RSS feeds or other software applications. Podcasts provide “on-demand” content that allows you to build trust with your audience, share credible nutrition information and resources, and gain valuable exposure for your brand and the dietetics profession, and make a difference. Similarly to the operation of a YouTube channel, you create the content, record it, produce it and

FEELING STUCK?

Change it Up! Chere Bork, MS, RDN Past Chair Making big changes is something we all have to do sometimes! If you need to change it up, consider these five essential factors for significant and sustainable change.

You get what you desire. Desire is described in terms of passion - a very strong wanting and a great urgency for something to either change or to have a new result. Desire can work both ways: a desire for the end result, or a desire for the “absence” of the problem or current situation. Ask yourself: What do I do when I feel scared? How do I dump my doubt?

WILLINGNESS

Source: Adopted from Thomas Leonard, Coachville.com

Willingness in terms of being open, not only to the change but also open to changing your behaviors, attitudes, sources of energy, assumptions and physical and intangible environments.

Two RDNs Who Changed It Up Successfully

Ask yourself: What is the worst that could happen? Whom will this change impact?

READINESS Are you ready and prepared for what is needed to effect the change? If you are ready, you are more likely to do something significant. You can be ready, but not willing.

ABLENESS Do you have sufficient power, strength, skill, creativity, talent and resources to accomplish this change? Many RDNs are willing to make changes to be successful and they are ready for it but lack the means (“ableness”) to get there. Ask yourself: Who can help me? What do I need to have in place to be okay about this change? How will I make this work?

HAVINGNESS Havingness is being able to expect, accept and handle your success. Think of the lottery winner who blows millions in a couple of years. Many RDNs have a “set point” that limits their abilities to be wildly successful. Ask yourself: What will it cost me not to do it? How do I celebrate success?

DESIRE

Faye Berger Mitchell, RDN, LDN, owned a thriving private practice. She was not seeking change, rather, change found her. She was dragging her feet on making changes to her website, and a series of family events forced her to take a sabbatical. Her last patient before her sabbatical cemented her decision that she needed a new direction and Foodie on Campus, LLC was born (www. Foodieoncampus.com). To create this big change, she learned as much as she could about blogging and social media, and contacted many colleagues. I asked her what it would’ve cost her if she had not changed.“It actually cost me to change. I completely cut off an income flow to start a new venture with no income.” What did you do when you felt scared? “I felt scared almost every day. Much of what I am doing is uncharted territory for me. When I am faced with something unfamiliar, I have this deer-in-the-headlights response and fear kicks in. I have learned to embrace it as part of my process. I will walk away, take some breaths, distract myself and return fully focused to give it my all.” I asked Faye what she learned.“I learned I am very creative and think way differently than a lot of other people. I also have learned that if someone tells me ‘that will not work,’ I am much more determined to make it work.”

Emma Fogt, MBA, MS, RDN, LDN, FAND, had a successful pediatric practice for 10 years and was a nutrition consultant for Dietz and Watson. In 2012, she closed her practice and rebranded as Emma Fogt, LLC (www. emmafogt.com), and co-wrote a book called Having Your All, How Self Care Leads to an Energized, Effective and Empowered Life. She rebranded herself as “Expert Nutrition for Personal, Corporate and Professional Success.” I asked her what it would’ve cost her if she had not changed.“The pediatric practice was perfect at that time in my life when I needed work life fit. But I know my strengths are teambuilding, teaching, creativity and leading. I am happy to have a new business that honored these skills.” What did she do when she felt scared? Over a span of two years she hired three NE coaches and formed two Mastermind Groups to share her doubts and successes. I asked Emma what she learned.“I learned that the answer to your future is in yourself, that change is a journey, and that the road can be bumpy – and there is no reward without risk or adversity.” What she learned most was “having your ALL” does exist, life comes in stages, and if our work supports our values, passion and authenticity through life - what more can we ask for? Parting words from John Cage, a US composer, “I don’t understand why people are frightened of new ideas. I’m frightened of the old ones.” You have one life to live; just imagine it was one you loved!

Chere, aka the “Energy Igniter” and a Law of Attraction Facilitator, gives registered dietitian nutritionists a boost of confidence to live the lives they have always wanted - no regrets allowed! She helps RDNs find clarity so that they can be the best business owners they can be; Chere works with them to develop a game plan to make it all happen. She also knocks audiences off their seats as a national dietetic state meeting speaker. Want a life that you truly love? I would love to hear what you have manifested in your life! Please share with me. Email me Chere@ChereBork.com or call 952-937-5697.

DELEGATES’ CORNER

MANAGING Change Lisa Jones, MA, RDN, LDN, FAND HOD Delegate

“The entrepreneur always searches for change, responds to it, and exploits it as an opportunity.” Peter Drucker Spring is the perfect time of year to think about and embrace change as we watch nature change and come to life again. Embracing change is essential if our profession is going to evolve and improve, and just about every initiative our profession is considering will require some type of change. As your delegate, I receive weekly communication from the house leadership team regarding these initiatives, and the more we can do to educate our members and others on what is happening to our profession, the easier it will be to manage these changes proactively. Here are five keys to managing change:

1. Remember that change is everywhere Change is all around our profession. If we didn’t undergo change, we would be at a considerable disadvantage. Change is often synonymous with keeping up with the times and maintaining industry relevance.

2. Ask for help when needed Most of us are not the “Long Island Medium” and don’t have the innate ability to read minds. Make sure you are vocal about your needs and how your business colleagues and NE can appropriately support you.

3. Think evolution, not revolution Change is rarely introduced to tear everything down and reinvent the wheel. Most changes are initiated in order to improve and build on Academy results, or to simply make our profession better.

4. Make stress management a habit If you are not someone who runs toward change, make sure you have a healthy stress release. Whether it’s going to the gym, taking a walk with a friend, or simply doing meditation, try to make stress management part of your daily schedule whenever possible.

5. Be forgiving and more tolerant Change can be difficult and people are bound to make mistakes. Be forgiving and lenient with others (and yourself) during these times as we all experience change in different ways. Understanding change is essential toward improving our profession and ourselves. Make an effort to seek out opportunities for change, as you never know what benefits may flow from it. Using these keys will help you to manage change and remind yourself that the process is normal, and change can be a beautiful thing.

5 Year

Review

Carlene Thomas, RDN, LD Director of PR and Marketing Once or twice a year I head back to my alma mater to talk to dietetics students. The professor always says it’s totally fine if I use my slides from last year…but I never can. What I wrote a year ago about my business is never still true! And an even better test of time: when I do my yearly blog review of what’s happened in the past year in my life and business, all I can think to myself is bless your heart for the big victories I had that year. A year later, they seem like I was thinking so small. Evolution at its best. In the years since becoming a dietitian, how I define myself and how I define what I do are constantly evolving. I think, being only five years into business, that this is totally acceptable but also pretty scary. As someone who decided in high school to become a dietitian, I clearly like to plan things out. I like to have a direction to work toward, a vision of what I see happening. And to end up starting a business right after being credentialed kind of changed everything in the best and most terrifying way possible. Not exactly how I planned things out, but one of the best things to ever happen to me. Surviving in the business world means you MUST change. Stagnation will cause you to be left behind. Refusing to accept new technology or new possible revenue streams for your business to explore means YOU are the one stopping yourself and your business from being the best it can be. In year one of business I had lots of little contracts that, quite frankly, I did not like or was not interested in. It taught me survival, hustle, boot-strapping and how to be grateful (those contracts kept the business going). With each passing year I cut things from the project list until growth was completely focused on my business and the contracts I chose therein. And yet, even within the past year, that has radically changed to something I never, ever would have expected or dreamed. The other night my husband looked at me and asked me what we thought the goal or end game should be with this business. And I just laughed. Because what I THOUGHT was the big goal has already been completed this year. It’s already happening - and making my goals evolve to think bigger than what I thought was unobtainable for at least a few years is mind-blowing. The short answer is, I don’t really know!

I look forward to hearing from you! Please contact me with your feedback, comments and concerns.

So as a reflection after five years, starting a business really is all about embracing change and how you choose to react to it. Maybe even more so than your business vision or what you think your plan is. And that’s a student presentation slide that will probably be permanent in my alma mater talk from now on.

Lisa Ann Jones, MA, RDN, LDN, FAND, is a Philadelphia-based registered dietitian and nutrition communications consultant. In addition to her NE Delegate role, Lisa is currently serving as the chair of the Academy’s Consumer Protection and Licensure Subcommittee. She has previously held several other leadership roles including past-president of the Pennsylvania Academy of Nutrition and Dietetics. In 2014, Lisa was recognized as Outstanding Dietitian of the Year by the Pennsylvania Academy. Lisa can be reached at mobiledietitian@aol.com.

Carlene is the founder of Healthfully Ever After LLC and is known for her work in the wedding world as the author of The Wedding Wellness Workbook: Your Nutrition How-To Before “I Do. Carlene also works in recipe development and food styling. She has been featured in Huffington Post Weddings, BRIDES magazine, Virginia Living, Food and Nutrition Magazine and more. In the dietetics world Carlene has served on the Virginia Academy of Nutrition and Dietetics executive board for three years and is now entering her role as president-elect.

MEMBERS

Move

Ellen Glovsky, PhD, RD, LDN, is a Motivational Interviewing trainer and nutrition therapist. Dr. Glovsky provides MI training workshops and coaching for health professionals, helping them be more effective agents of change with patients and colleagues. Contact her to arrange a workshop or coaching in MI for you or your organization! www.trainingwithdrellen. com. Dr. Glovsky’s book, Wellness, Not Weight: Health At Every Size and Motivational Interviewing, was recently published and is available at www.wellnessnotweight.org. Jill Jayne, MS, RD, has launched a new Jump with Jill album designed for an upper elementary audience. Boom! is a heart-pumping, genre-hopping concept album that is the latest setlist for the world’s only rock & roll nutrition show. The new songs cover exercise, handwashing, fiber, trying new foods, and mindful eating. Get your copy on iTunes, Amazon or the Jump with Jill store at www.jumpwithjill.com.

Dianne Rishikof, MS, RDN, LDN, has created a supplement line: Health Takes Guts. There are several blends, including supplements for healing the gut, ADHD and a superior multivitamin and antiinflammatory blend containing ten powerful anti-oxidants. More information at: www.diannerishikof.com/supplements/ or www.miramix.com/brands/health-takes-guts/.

on the

Maree Ferguson, MBA, PhD, RD, FAND, director of Dietitian Connection, has launched a new ebook with Melanie McGrice: Marketing for Success: Secrets to Help Dietitians Stand Out from the Crowd. This book is for all dietitians and is designed to help you market yourself and your products/services. Motivating, practical and packed with realistic advice, this is your guide to help you stand out from the crowd. Only $9.99, available at www.dietitianconnection.com/products. Jill Nussinow, MS, RDN, released her fourth cookbook, Vegan Under Pressure, in January 2016 (Houghton, Mifflin, Harcout). This 300-page book contains 175 recipes and 16 color photos. It’s for sale in all the usual places. Jill is a vegetarian, vegan and pressure cooking expert. She has been teaching people about the joys of eating fast, easy and tasty plantbased meals cooked in the pressure cooker for the past twenty years. Her website is www. theveggiequeen.com. Barbara Spalding, MA, MS, RDN, CDN, recently participated in a medical mission trip to Kerala and Bangalore in southern India to help spread awareness of breast cancer, and provide a message of hope and empowerment that having breast cancer is not a death sentence but is merely an obstacle that can coexist with the way you lead your life. Barbara spoke with medical staff and patients about nutrition and breast cancer survivorship. www.secondactkitchen. com.

Rebecca Lewis, MS, RD, joined HelloFresh (www.hellofresh.com), a meal-kit delivery company, as the head dietitian/nutrition manager, developing nutritional goals for all recipes. She manages a team of chefs, ensuring every recipe has a complete nutritional profile, and serves as a media spokesperson. HelloFresh is the only meal-kit delivery company with an RDN on staff, and Rebecca is on a mission to make it easy for people to eat tasty, nutritious meals from scratch at home. Digna Cassens, MHA, RDN, CLT, completed her Certified LEAP Therapist in September 2015 and is accepting referrals in the high and low desert areas in California. She continues to provide wellness, weight and BP management and provide consultation to long-termcare communities, accepting short-term management and survey "turnaround.” She is writing two more books and is available for seminars and workshops. Her most popular seminar on using Food First is still sought after. www.nutritionmanagementsystems.org. Marlene Koch, RDN, and New York Times best-selling author, is EAT LOVE delighted to announce the fourth book in her award-winning Eat What You Love cookbook series. Eat What You Love Quick and Easy: Great Tasting Recipes Low in Sugar, Fat and Calories debuted on QVC in January and features 180 crave-worthy familyfriendly recipes with healthy cooking tips, diabetic food exchanges and gluten-free and sweetening options. Available everywhere books are sold. For more information and recipes, visit www.marlenekoch.com. what you

GREAT RECIPES LOW IN SUGAR, FAT, AND CALORIES From New York Times Bestselling Author M A R L E N E KO C H

MORE RESULTS from the Member Survey Niki Strealy, RDN, LD Director of Member Services

Would you like to see NE offer continuing education articles (CEUs) in the Ventures newsletter?  6% No  58% Yes  39% I don’t care either way (Note: Due to membership input, the NE Executive Committee is working hard to achieve this goal for the 2016-2017 fiscal year.)

Which webinar topics are you most interested in? HERE ARE THE TOP SIX:  B USINESS TOPICS – taxes, insurance, marketing, negotiating, incorporating your business, managing benefits as an entrepreneur

 W EBSITEs - design, promotion, etc.  D ETERMINING FEES for private practice, speaking, publishing, etc.

 S OCIAL MEDIA - how to use Twitter, Facebook, Pinterest, etc. in your business

 L EGAL ISSUES - branding, patents, trademarks, etc.

 P RIVATE PRACTICE - advanced (growing business to next level) Any questions or would like a copy of the Member Survey? Contact MemberServices@ NEdpg.org

Niki Strealy is also known as The Diarrhea Dietitian, from the title of her self-published book. She fell in love with NE when she joined on a whim in 2009. Reading Ventures and meeting NE members at FNCE® inspired her to launch her private practice, Strategic Nutrition, LLC, and become an NE mentor. She enjoys working with clients with gastrointestinal diseases and disorders, empowering them to make positive changes to live a happy and rewarding life. You can connect with Niki on Facebook, Twitter @DiarrheaRD and LinkedIn.

Changing

IN BUSINESS David Orozco, MS, RDN, LD Incoming Director of Member Services

Embracing change can be a very overwhelming and scary proposition, yet when it comes to owning a business, change is a constant one can rely on. I see entrepreneurialism in three stages:

Starting a business  I dea, service or product  B reaking out of one’s comfort zone  S tarting small, focused and visionary

Maintaining a business  B usiness location  F inances  Time management  M anagement - clients, employees

Growing a business  M arketing  S ocial media  H iring  Vision  A nd much more... All three stages are all equally important and can help guide how one handles new opportunities. Change = challenge = opportunities waiting to be taken. It is a new door that opens, paving the way for huge dividends in the long-run. Embracing change means accepting that it will happen, being present with that challenge, and learning from it. What does this mean in relation to evolving or starting one’s business? It means understanding the fundamentals of entrepreneurialism - seeing a void and filling it with a unique service, idea or product. It’s the old adage: “necessity is the mother of invention.” Yet the idea of leaving a cushy job and paycheck

can be daunting, and it is! Stepping out of one’s comfort zone can be tough yet an incredible learning and invigorating experience! For example, we know physicians have difficulties providing nutrition and wellness care to their patients, and they have little time and expertise. A nutrition private practice fills that void. Of course a business doesn’t just start out with tons of clients knocking down one’s door. It’s a process that includes adapting to change.

Starting a business may require someone to supplement one’s income by taking odd jobs in corporate wellness, coaching and education, odd contract work here and there, or other consulting gigs. As the business grows, one will need to adapt to change and think about narrowing the practice over time. That’s the beauty of entrepreneurialism. The landscape changes and there is always a brighter future. It’s like a new birthday present all the time; one only has to build the patience to see it through. The key is to be visionary, but live in the present and be aware of one’s passions, opportunities and resources. I keep in mind the three “C’s” to a rewarding life:  CONSISTENCY - working smart and staying the course  C HALLENGE - adapting to change and soaring  C ONSCIOUSNESS - being aware, mindful and present. The glue of all three. Embrace change because you never know what opportunity will come around that corner!

David is a Registered Dietitian Nutritionist with a Master’s in health science from Georgia State University. He holds certifications as a Health Fitness Specialist from the American College of Sports Medicine, Certified Intuitive Eating Counselor, Certified Quit Smart® smoking cessation counselor, and is fluent in Spanish. David owns td wellness, llc, a nutrition and health consulting business, providing solutions for healthy living to individuals, the food and restaurant industry, and various organizations and corporations. David is a spin instructor, loves to mountain bike and hike, and has been practicing Aikido for over 25 years.

nice to meet you, we’re KIND

Since our founding in 2004, we’ve been on a mission to make the world a little kinder, one snack and act at a time. What began with just eight snack varieties has grown to more than forty, all made with delicious, wholesome ingredients – like whole nuts and whole grains. All of our snacks are gluten-free and do not contain genetically engineered ingredients, added sugar alcohols or artificial ingredients.

we’re all about doing the KIND thing

Kindness has been part of our DNA since day one. Through our social efforts, the KIND Movement and #kindawesome program, we aim to inspire communities to spread and celebrate kindness through acts big and small. To join our community, please visit kindmovement.com.

health & wellness

At KIND, our heritage has been built on making wholesome snacks to help promote a healthy lifestyle. As dietitians, you have devoted your days to educating healthy eating and we love that. We agree nutrition is essential to improving health, which is why we want to highlight important dietary topics for our community, like the below examples. We applaud the work you do every day and will keep our promise of creating snacks you can feel good about eating and recommending.

MY MOTHER, MY HUSBAND and the Saleswoman Who Dressed Me Jacqueline Marcus, MS, RDN, LDN, CNS, FADA, FAND Treasurer Financial inspirers, all. Goal setters, too. Their values? ECONOMY, SENSIBILITY and FORESIGHT. Notables concur.

ECONOMY. Mother was a first-generation American of Eastern European ancestry. She was one of five children raised in a frugal home. With only a high school education, Mother lived the typical post-World War II life of canned vegetables, Shake-and-Bake, Jell-O and iconic Hostess products. Pocketbooks were tucked into hiding places with pennies, silver dollars and sometimes rubber-banded wads of single bills. Somehow, there was always a little money for my insignificant wants. That was until I was nine when my father died and my mother returned to work to support us. I never felt slighted. I was dressed inexpensively yet fashionably, had pretty nifty school supplies, and studied art and dance after school. I barely took vacations, didn’t drive (my mother needed the car), and attended college on scholarships, grants and loans. My mother’s implicit advice taught me the value of ECONOMY—to save for the future. “You can make positive deposits in your own economy every day by reading and listening to powerful, positive, life-changing content and by associating with encouraging and hopebuilding people”. - Zig Ziglar*

SENSIBILITY. My husband is a CPA and runs two businesses. He’s my co-entrepreneur who entered the front door to oversee our family as I exited the back door to travel, speak, attend meetings, etc. Contrary to my upbringing, my husband was raised in a family where he was the only son and treated

royally! He took vacations, drove a cute red sports car, and was financed for college. When senior family business members passed away, my husband rose to the helm. That’s where his financial expertise paid off—the same financial acumen that he applies to our family. If I have financial questions, he is the man. My husband has helped guide my business, Jacqueline B. Marcus and Associates Food and Nutrition Consulting, throughout its existence. His advice to me was, “If you want to spend money, you need to earn it” and “Don’t spend money that you don’t have.” My husband’s axioms taught me the value of SENSIBILITY—to be levelheaded about financial decisions. “The hardest thing about being a leader is demonstrating or showing vulnerability... When the leader demonstrates vulnerability and sensibility, and brings people together, the team wins”. - Howard Schultz*

FORESIGHT. When I began my second career in food and nutrition (my first was in communications), I used to “pretend shop.” I’d visit stores that I couldn’t afford; peruse racks to inspire my creative, entrepreneurial spirit; and occasionally try on garments for fun. My saleswoman claimed I missed my makebelieve stage growing up because I always selected fanciful clothing. She was right. Growing up was hard with a widowed mother. I really didn’t have daydream time. I was too busy in reality mode earning top grades to get ahead. Eventually I saved enough money to purchase one of my adored outfits. My saleswoman’s lofty advice taught me the value of FORESIGHT—to dream big! “Success is about dedication. You may not be where you want to be or do what you want to do when you're on the journey. But you've got to be willing to have vision and foresight that leads you to an incredible end”. - Usher*

How do these values of ECONOMY, SENSIBILITY and FORESIGHT relate to my position as NE Treasurer and YOU? As an NE EC voting member, I use these values when evaluating prospective resources, opportunities for change, growth potential, goal formulation, and success assessment. I am cost-cutting, prudent and visionary when need be—especially with your money! Whose values inspire you? *Source: http://www.brainyquote.com. Accessed November 16th, 2015.

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND, is president/owner of Jacqueline B. Marcus and Associates Food and Nutrition Consulting in Highland Park, Illinois. Jacqueline is a prolific speaker, writer and consultant who specializes in the interrelationships of nutrition, food science and the culinary arts as they affect taste throughout the lifecycle. As a former food magazine writer, editor and photo stylist with degrees from Northern Illinois University in consumer science and instructional technology, Jacqueline aspired to work for the Chicago Tribune as a food editor. Not having an inspirational mentor, Jacqueline returned to NIU for a degree in food science and nutrition, first as student-at-large to meet the science perquisites. Three years later with a thesis and Master’s degree - but no internship - Jacqueline joined the first community-based hospital wellness program in the country as a food and nutrition educator. Five years later, Jacqueline began her private practice as a Second Career Dietitian, and the long and winding years that followed all contributed to her multi-faceted approach to nutrition, food science and the culinary arts today.

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䴀甀氀琀椀瀀氀攀䄀搀瘀愀渀琀愀最攀猀

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䈀氀漀漀搀䜀氀甀挀漀猀攀䌀漀渀琀爀漀氀

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䈀攀氀氀礀䘀愀琀刀攀搀甀挀琀椀漀渀

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“Rigatoni Bolognese, Please” Krista Ulatowski, MPH, RDN Incoming Director of PR and Marketing During my PR agency days, my managers espoused the mantra “embrace change.” I was rated on my ability to do just that – to accept and adapt to change. Given the fast-moving pace of agency life, I had to do a 180 if the client wanted to take a different direction with tomorrow’s already-approved press release. Or, I had to bring a new client contact up-to-speed when a current contact departed for another company. Would I gel with this new contact as well as the last one? At my first PR gig, I had a new manager within my first two days of employment. I amassed seven manager changes over the course of the next few months. You get the idea. Change is constant. In those days, I felt as though I rolled with the punches quite well. “You look calm,” my colleagues would say. “How are you doing with all of the changes around here?” Me: “Fine!” Ho-hum. Fast forward a few years, however, and I find myself getting pretty comfortable with my routines. Can you relate? And when those routines are tousled up a bit, I get tousled up a bit. In my business life, I find myself getting edgy if I can’t hunker down at the coffee shop for a few hours every weekend. I want to strategize about my website redesign and want to wait until it is “perfect” (no such thing) before going live, instead of just tweaking (ahem, changing) little things on the site as I go. We all like doing things a certain way and this is likely why so many of us have taken the entrepreneur route.

But the odd thing is that I never used to do either. Why is it hard to embrace change as we age? A recent post on Lifehacker called out that change is tough because “our brains expect certain things to stay the same.” Relationship and family therapist Roger S. Gil noted within the piece, “Whether good or bad, children tend to adjust better to change since they don't have as much ‘legacy material’ to overcome when encountering change. As we age and our brains become less plastic, we encounter more difficulties processing changes because our paradigms are more ingrained.” In chatting with my roommate about this, she nodded along when I lamented that I’m more resistant to change as I age. She then blurted out: “Just wait ‘til you’re 50.” I froze. Oh no! Immediately an image of me as a hermit flashed before my eyes. But then it quickly vanished. I know darn well that I will never be a hermit. And to prove it, I will order rigatoni Bolognese at the neighborhood Italian restaurant next time instead of my tried-and-true calamari. How will you embrace change? Here are a few suggestions for those of us who struggle with this one:

scared or feel uncertain. Then…breathe. The severity of your reaction should lessen with time.

Embrace your inner flexitarian. You’re an entrepreneur. You are used to adapting, changing and growing. Use the skills you’ve amassed thus far in your career and/or personal life to guide you through your next expected or unexpected change.

Use change to your advantage. What have you learned by embracing change? Are you landing in a different, unexpected place as a result of trying something new? Is the change an improvement over where you have been? Own it and make it work for you! After all… shift happens!

Krista Ulatowski, MPH, RDN, owner of KUcumber Nutrition Communications, creates and implements marketing, communications and public relations programs for RDNs, health and wellness professionals, and food and beverage companies. Prior to becoming a dietitian, Krista spent 10 years in the world of advertising and PR, working at national firms based in Minneapolis and Seattle. Her clients were major names in the grocery, healthcare, medical device, consumer and technology industries. Connect with Krista on Twitter, Facebook, her blog and LinkedIn.

Change your attitude toward change. How do you feel when you hear the word change? Do you cringe? Shrink? Cower? Or instead, do you think, “Yes! Opportunity to grow! Explore! Try new things!” We may not be able to control situations but we can control how we react to them. And it’s okay to go nuts or be

Similarly, change rears its challenging head in our personal lives. I tense up when change in my personal life is fast and furious. Moves, relationships, friendships, family, health, environment…all prone to change! How many of us order the same foods at our favorite restaurants? How many of us prepare similar foods for ourselves daily? I do both!

DON’T JUST

Embrace the Change,

BE THE CHANGE Megan Ware, RD Incoming Director of Sponsorship While embracing change is important, if you find yourself in the position of always having to accept and conform to changes taking place around you, you are probably behind the curve. To achieve the highest level of success as an entrepreneur, you have to aim to be a creator of change. It’s much easier to follow and stick to the status quo than to break free and create your own path, product or method. Following the norm may help you get by for the time being, but think of the most successful entrepreneurs you know. Did they follow the status quo or create change? As consumers, we want new, novel ideas and products. New is exciting! This is why the diet industry is so successful. Developing the latest, greatest diet pill or shake can make a company millions of dollars whether it actually works or not. Consumers hold out hope that this new diet or pill will be the missing link or the quick fix they’ve been looking for for a lifetime. As practitioners or business owners, we want things to stay the same. We want steady, stable, predictable and safe. We want a steady flow of income, a stable economy and safe investments. This is a major conflict of interest with what the consumer desires and the reason why many businesses fail or become irrelevant. The consumer wants a new product but you keep providing the same old thing out of habit or the misconception of safety that comes with avoiding change.

You have to be relevant to be successful in our industry. This means consistently coming up with new ideas or new ways to share those ideas. Preaching the same old low-fat, low-cholesterol, calorie-restrictive diet you learned about 20 years ago just isn’t relevant now. Journalist David McRaney coined the phrase “the illusion of asymmetric insight” to explain why we like to stick to what we know: “The illusion of asymmetric insight makes it seem as though you know everyone else far better than they know you, and not only that, but you know them better than they know themselves. You believe the same thing about groups of which you are a member. As a whole, your group understands outsiders better than outsiders understand your group and you understand the group better than its members know the group to which they belong.” We tend to surround ourselves with people of similar beliefs because new or conflicting information can be taxing on our brains. When everyone around you agrees, it’s easier to deny that conflicting opinions, new theories or practices are correct or better. This is where you’ve got to check your ego at the door. Of course you are smart. You are a registered dietitian and entrepreneur! But you do not know everything. You won’t have the best idea or method in all aspects of entrepreneurship and it’s OK to embrace that and learn from others, even if they appear to have a conflicting opinion up front. On the other side of that coin, do not be afraid to be the first of your kind. Just because other people are not doing it (yet!), does not mean it cannot be done.

“It is not the strongest or the most intelligent who will survive but those who can best manage change.” - Charles Darwin

Megan Ware is the owner of Nutrition Awareness, based out of Orlando, Florida, a nutrition consulting business specializing in weight management, sports nutrition and eating for performance. She has researched and written over 50 articles on the health benefits of various foods and has been quoted or featured in media outlets like Today’s Dietitian, Entrepreneur Magazine, US News & World Report, Prevention, Huffington Post, LIVESTRONG.com and Sirius XM Satellite Radio’s Doctor Radio. Megan loves teaching her clients and other RDs about what strength training can do to transform the body (don’t be scared of the heavy weights, ladies!). Check out her “before and after” picture on her website, www.orlandodietitian.com.

LISTEN UP! Use Customer Feedback to Help Evolve Your Business Lindsey Pine, MS, RD, CSSD, CLT Mentor Program Coordinator Novelist Louis L’Amour wrote in his novel, The Lonely Men, “Even those who fancy themselves the most progressive will fight against other kinds of progress, for each of us is convinced that our way is the best way.” Is our way always the right way? Do businesses always know what trends are up-and-coming and do they know better than their customers? Not always. There may be very simple ways to evolve your business that would make the experience exponentially more positive for your clients and create greater loyalty to you. How do you find out what those ways are? ASK THEM! Customer-focused service is essential to companies such as Disney and Amazon, so why not to your nutrition business too? Asking customers for their input about your business can give you great insight into ideas that you may have never thought of!

SOCIAL MEDIA: Get creative with Instagram, Facebook, Periscope or other trending social media avenues. Run a contest in which users give you suggestions in the comments box to be entered into a prize drawing.

SURVEYS: Free, anonymous, online

GOOGLE ALERT: Google Alert can be

surveys are simple to set up on sites like surveymonkey.com. While it would be great if customers filled out surveys out of the kindness of their hearts, it usually helps your response rate if you can raffle off a prize such as a gift card or even a free session with you. Or, offer a small discount on future services to each person who fills out the survey. Don’t forget to make your survey as short and concise as possible.

set up to email you every time your name is mentioned online.

EXIT INTERVIEW: If you have an office, load an exit survey onto a tablet and ask each client to complete it on his/her way out the door.

EMAIL: Ask clients what they’d like to see you offer. Since email is not anonymous, some clients may not want to give you criticism. Instead of asking for the good and the bad, ask what they would like to see you offer or what would make their experiences more enjoyable.

SUGGESTION BOX: Old-fashioned, but customers like them because they can remain anonymous. Use something cute, stylish or imaginative to draw their attention over to the box.

GOOGLE ANALYTICS: It’s always nice to find customer feedback without actually having to ask. By checking out which pages on your site are the most viewed, you may be able to tell where you should focus your activities. Maybe you think everyone wants to know about heart disease when in fact most people are reading about vegetarianism on your website. Don’t get stuck in a time warp because you are too proud to leave your ego aside. Customers have a lot to say! Listen to them and be open to their ideas and suggestions to reap the rewards.

Lindsey is the dietitian for USC Hospitality in Los Angeles, the owner of Tasty Balance Nutrition and the vice chair for the National Association of College & Nutrition Foodservices Pacific Region Nutrition & Wellness Committee. In addition to a Master’s degree in nutritional science, Lindsey also graduated with degrees in culinary arts and hospitality & tourism management. In her spare time, Lindsey loves fitness, traveling and Disney theme parks.

iHATE changing… Joanne Larsen, MS, RD, LD Website Coordinator

Computers. Wait - this is not about embracing change? You would think having worked in technology since 1989 I would be more amenable to upgrading computers. Computers are so inexpensive that upgrading every two years seems a no-brainer. But taking a week off (Christmas to New Year’s) to reinstall software and transfer files before abandoning old faithful is not my idea of fun. Yes, I love the hottest tech gadgets, but hate migrating programs and files from my current computer to a new one is time-consuming. Yes, I have tried most options for a Windows machine.

You Macintosh users are laughing now, aren't you? LAPLINK: Having used Laplink eons ago when the transfer was using a crossover cable from old computer to new, Laplink now uses an Ethernet cable similar to the Ethernet cable you use to connect to your computer to your Internet modem or a USB cable. Wasn't painless, but it has improved because PC Mover actually moves software applications. Wow! It will text or email you when it is done with migrating files from old to new computers. Wake me up when it's over, please. www.laplink.com/index.php/individuals/ pcmover-for-windows/feature-overview THE CLOUD: Do you have enough storage room on either DropBox or Google Drive for 200+ GB of files? While I pay Google's annual $5 fee for extra storage (mostly photos in Picasa), it also covers Google Drive file storage. Other Cloud options are iDrive that costs $44.62 for 1 TB (terabyte) of space; it will back up your computer (Windows or Mac), phone (Android or Apple) and tablet. www.idrive.com/online-backup-features iDrive will even do incremental backups when just parts of files change and store multiple versions of a file – yesterday’s, last week’s, etc. While I don't get why, it will

also backup your Facebook and Instagram accounts. Here is PC Magazine’s review of cloud storage options: www.pcmag.com/ article2/0,2817,2413556,00.asp and pay attention to the storage limits and cost per year. Disclosure: I have never used iDrive for backup. BACKUP DRIVES: My favorite. With three backup drives (one is 3 TB), this is a simple option under my security. The backup drives store the actual files from my laptop, not images. I have not found image backup software to be accurate enough to recover. Granted it takes time to transfer gigabytes of files, but the new computer usually does that overnight or in real time depending on the speed of your computer's processor. Seagate makes great backup drives and I have two. If you have other successful file transfer options, please list them on the Nutrition Entrepreneurs EML (electronic mailing list) and refer to this article which will be on www.nedpg.org/memberpage/newsletterarchives after logging in with your Academy username and password. Before you recycle your old computer, remember to erase the hard drive with software designed to write over the hard drive seven times with gibberish. PC World has some free recommendations: www.pcworld. com/article/254509/free_tools_ to_wipe_your_drives_securely. html. This is the only sure-fire way no data can be recovered. Your computer stores the location of files in the FAT (file allocation table) in the outer edge of the hard drive. The actual data in the file is scattered around your hard drive in chunks. So when you delete a file, all you did was erase the file location in the FAT. The file can still be recovered until your computer stores a new file in the same area of your hard drive and writes over the file's FAT. Sneaky. Can't hardly wait for my new laptop to arrive all shiny and...empty.

DISCLOSURE: I have no financial relationship with any of the companies listed in this article.

Joanne Larsen, MS, RD, LD, techie entrepreneur, has worked at four technology companies. As owner of Nutritional Data Services, a consulting B2B company, she develops websites, software and phone apps, markets health products, and creates web content. Since 1989, she has designed nutrition software for consumers and dietitians. Starting in 1995, she created web-based software and nutrition content including Ask the Dietitian® at www.dietitian.com, launched in July 1995. Since 2000, she has developed nutrition apps for smart phones. As editor for the Academy, she created the Nutrition Care Manual, a web-based nutrition practices manual. In 2010, Joanne acquired NAT (Nutrition Analysis Tool), free diet-analysis software, from the University of Illinois which she completely re-developed and launched in February 2015. In September 2010, Joanne’s article, “Ownership of Copyrighted Materials,” commissioned by the Academy’s Ethics Committee, was published in the Journal of the American Dietetic Association.

Are You Ready to Be an Author?

Try Self-Publishing! Julie Beyer, MA, RD Authors and Writers Specialty Group Chair “Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what? Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” Mark Victor Hansen Certainly, having a passion for writing and possessing a compelling writing style are essential to becoming a successful author, but when you self-publish, you will not only be writing your book, you will be managing other aspects of the document including design, editing and the business aspects of the process. Do you have the personality traits essential to success in the selfpublishing business? Here is a checklist:

MOTIVATION TO ACHIEVE. Are you willing to work hard to achieve your goal? Do you have a track record of taking on difficult tasks and completing them despite unexpected obstacles? Do you find satisfaction in conquering new challenges? If you answered “yes” to those questions, then you have a great start toward success as a self-publisher.

of the value of self-publishing is the potential for a quick turnaround from concept to finished product. Don’t waste valuable time hunting for resources or writing without the roadmap of an outline.

SUSTAINABLE POSITIVE ATTITUDE. It is easy to be enthusiastic about a project in the beginning. Fresh ideas often create a natural momentum that can fuel you, making the first part of a project seem effortless. The test comes when that initial euphoria fades and your manuscript is only half-finished. At this point you need to nurture your will to finish the project. One way to keep yourself motivated is to make a list of how you will benefit from your project. Are you looking forward to seeing your name on the cover of a real book? Are you writing something that has the potential to help a lot of people? Are you hoping to use your book as evidence of your expertise in a field in which you need to generate more business? Keeping your mission fresh in your mind can invigorate your desire to complete your book project.

HUMILITY AND EAGERNESS TO LEARN. Confidence in your ability

who is able to prioritize and schedule your own tasks? Do you have the passion and energy level it takes to overcome writer’s block and other forms of procrastination? If you want to write a book without having an agent or publisher cracking a whip, you will need to be the master of your own vision, creating weekly or daily objectives that will help you achieve your goal of being a published author.

to succeed is one thing; arrogance is another. If you want to make it through this process, you must have an open mind to the ideas of others and the willingness to learn about new processes. One of the best things I did before I wrote my first book was enroll in a course at a local community college to learn more about word processing and document design. I also sought the advice of other authors in my field. One person even agreed to mentor me through my first few writing projects.

ORGANIZED. Even if you are not

REALISTIC EXPECTATIONS. There

INDEPENDENT. Are you a self-starter

naturally organized, it is critical to your success to have some system for ordering your ideas, as well as tracking your tasks. Part

point you need to stop, praise yourself for finishing the project and move on. The beauty of self-publishing is that you can print a limited edition, review this first printing, and make modifications in time for your second printing. Source: Article adapted from You CAN Write a Book: The NoNonsense Guide to Self-Publishing by Julie Beyer, MA, RDN

Julie Beyer is the owner of NutraConsults, LLC, a nutrition education and communication company. A dual graduate of Michigan State University with a master’s degree in health communications, she currently serves on the faculty of the University of Phoenix. Julie is a dynamic nutrition educator and expert on interstitial cystitis, providing wellness and nutrition education to individuals and groups using a tapestry of communication techniques. Realizing that dietitians were quickly losing their share of the nutrition education pie to self-anointed celebrity "experts," Julie intensified her mission to nurture the communication skills of dietitians so they can shout to the world that THEY are the nutrition experts. In addition to You CAN Write a Book: The No-Nonsense Guide to Self-Publishing, Julie has written three books about the puzzling bladder disorder interstitial cystitis, including a reference guide for nutritionists, Interstitial Cystitis: A Guide for Nutrition Educators.

is no such thing as perfection. No matter how much work you put into your book, there is always more you can do. At some

Product

REVIEWS

Customized Nutrition Newsletters Creator: Yvette Quantz, RD, CSSD, LDN Price: Varies depending on package Address: 2111 West Pinhook Road Lafayette, LA 70505 Phone: 1-866-823-5812 Do you want to start an email marketing campaign but just can’t seem to find the time or motivation to get started? Or do you consistently struggle to come up with content for an upcoming newsletter? Yvette Quantz, RD, CSSD, LDN, created Customized Nutrition Newsletters to make it easy for RDs to get started with an email marketing campaign, streamlining the entire process and basically doing all the work for you. Want to send out a springthemed e-blast? You’re covered, whether your niche is weight loss, intuitive eating, sports nutrition or eating disorders. Customized Nutrition Newsletters offers several tiers of packages, from one newsletter per quarter, one per month, two per month or unlimited. I like that there are no contracts and no cancellation fees. All the newsletters can be customized with your logo and a personal message from you, with the option to add content to fit your niche and philosophy. If you can click and type, you can create a beautiful, information-packed newsletter in under 20 minutes. You can select a pre-themed newsletter like The Organic Issue or build your own with individual articles like “Basic Facts about Sugar.” You can then choose a recipe and quote, add in information about your business as well as your own intro and logo. If you’ve been dragging your feet over creating a newsletter or just want to spend less time on email marketing, CNN is a great solution. Reviewer: Megan Ware, RDN, LD Title: Personal Nutrition Consultant Affiliation: Nutrition Awareness Phone: 740-359-6391

Visual Veggies RD Practice Exam 6 Version: 6.8.9

Portion Perfection

Owner/ Author: Ryan T. Hartz, MS, RD, CSSD

Price: $83.80

Price: $179.99 for download or CD-ROM Web: www.visualveggies.com Required equipment: Mac (OS X 10.7 or later) or Windows (Vista, 7, 8 and 10). File size is 31 MB, memory required is 42 MB. When you’re a dietetic student, you know that graduation is just the beginning, and that the RD exam will be the most important test you take. Effectively preparing for the RD exam involves more than just absorbing as much information as possible. It’s important to study in a way that mimics the actual test experience. The Visual Veggies RD Practice Exam accomplishes both goals. It uses questions that are comparable to those on the actual exam, in a timed format to help you acclimate to the pressure of the real computerbased exam. Since it’s also a learning tool, the software tells you immediately if you answered correctly or incorrectly and offers additional information about the question’s topic. (You also have the option to retake missed questions later.) Select exams by topic domain or subdomain, take short tests of random questions, or get the full practice experience by taking a full-length 2.5-hour test with up to 145 random questions. A fantastic resource for RDNs-to-be! Reviewer:

Carrie Dennett, MPH, RDN, CD

Title: Registered Dietitian Nutritionist and Nutrition Writer Website:

www.nutritionbycarrie.com

Phone:

206-601-8537

Author:

Amanda Clark, Adv APD

Address: Great Ideas in Nutrition Cnr Dutton Street & Marine Parade Coolangatta QLD 4225 Australia Phone:

+ 61-07-5536-6400

In the world of meal plans and plate methods, I always knew that I and my patients needed something that bridged the gap, something that was both as flexible as the Healthy Plate and as guided as a meal plan. The Portion Perfection products fill that gap! Amanda Clark, an Advanced Accredited Practicing Dietitian (or Adv APD, Australia’s equivalent of an advanced practice RDN), has entered the meal plan universe with a line of products and publications that include books, recipes and dishware. Her philosophy is to keep meal planning and weight loss simple and straightforward. The international editions of the Portion Perfection books and Menu Plan are large, colorful and easy to read with a clean layout and smooth delineations between sections. Each of the items can work on its own, or the entire product line can be purchased for a complete package of ideas and suggestions for meal planning. Portion Perfection International explains the correlation between increasing portion size and increasing waistlines and includes information about calculating BMI, calorie levels, and the categorizations used in rest of the book. The bulk of the book is devoted to using photos and easy-to-read charts showing options for meals and snacks. Foods are given categories such as “Low GI” or “Add Ons” and the portion sizes and number of servings needed to complete a balanced and healthy meal or snack. Where Portion Perfection really ups the ante is empowering the reader to include her/his favorite foods or recipes and how to include them, using basic nutrition, calorie, fat, etc. guidelines. For example, there are criteria listed to find out if a favorite cereal can fit into the plan. There are also guidelines, calorie limits, and portion suggestions for men, women and children.

As they say,

if you don’t move forward, you will be left behind Rosanne Rust, MS, RDN, LDN Technology and Social Media Specialty Group Chair “Progress is impossible without change, and those who cannot change their minds cannot change anything.” - George Bernard Shaw

Pictures show the foods on the actual plate that can be purchased through Portion Perfection. The rim of the plate gives mindful eating reminders to slow down, enjoy and appreciate your meal. Portion Perfection for Bariatrics takes the concepts from the original and applies them to the specific nutrition and portion needs of the bariatric patient. The accompanying plate is smaller and even has a circle to represent how small food should be chopped. The menu planning guide has four weeks of recipes, meals and snack ideas, and suggestions/ recommendations on substitutions, including modifications for those on a gluten-free diet. The Portion Perfection system really is a total package, incorporating mindful eating, portion size and meal planning. Both the bariatric and standard could be invaluable tools for those RDNs like myself who are not fans of meal planning. Readers and users, however, may find some of the Australian terms for foods confusing - and it does take a while to get oriented to the system and substitutions, but using these tools in conjunction with coaching from an RDN could make this an ideal program to lose weight healthfully. Reviewer: Theresa M. Moutafis, MA, RD, LDN, CLC, CDE Title: Community Nutritionist/Breastfeeding Coordinator; Coach Affiliation: Brookside Community Health Center; Nutrimom Phone: 315-730-1858

It always amazes me how many people are averse to change. Change is a huge part of being entrepreneurial. Most entrepreneurs take risks, and are used to making quick decisions when Plan A doesn't work out. Entrepreneurs are also generally working within industries that are continually in flux - whether due to financial stability or to the advancement of technology itself. Change, however, is synonymous with innovation, and innovation is generally part of progress. According to Merriam Webster, innovation is defined as “the act or process of introducing new ideas, devices, or methods.” Technology is a huge part of our everyday lives. It can change so quickly and continuously; it can be pretty overwhelming at times. So what do you do?

BABY STEPS. While the world around us may be changing at record speed, we can choose the pace in which we make our own decisions about how and when to change our business methods. It’s best to hone in on one area at a time. If you feel behind in social media, just choose two platforms to focus on. If your marketing materials (business cards, postcards, etc.) need a facelift, just focus on that one thing. If your equipment is getting old, set a goal to upgrade and learn how to use the newer technology most effectively.

REVIEW YOUR BUSINESS PLAN. It’s a good idea to take a look

twice a year. Then you can choose to update your products/services, modify your marketing plan or fill any other gaps.

IT’S OKAY TO FAIL. Yep, that’s what I said. Fail. Sometimes we are too hard on ourselves, and the me-centeredness of social media often gives a false impression that successful people are on target, 24/7 all year long, and have never failed at anything. Not true. As risk-taking entrepreneurs, you have to fail in order to learn what works and what doesn’t. Sometimes you may try something out that just isn’t working. It’s okay to have a few months or even a whole year of backpeddling to help bring you where you need to go.

DON’T COMPARE. We are also programmed to be “on” 24/7. But guess what? You may want to have a life too. What works for one may not be the best plan for another. It’s not just about your business, it’s also about your life. Whether you also want to travel or enjoy family obligations, it’s up to each of you to figure out what the best balancing act is for your work and your life. Change is sometimes difficult, but I encourage you to embrace it and look for the positive outcomes it brings.

Rosanne is owner of Rust Nutrition Services at www. rustnutrition.com. She began freelance writing in 1994 and created her virtual nutrition practice in 2000, and has over 25 years of experience. She received her Bachelor of Science degree in dietetics from Indiana University of Pennsylvania in 1985, and her Master of Science degree in clinical nutrition from the University of Pittsburgh in 1991. As a nutrition communications consultant, she translates nutrition data into wellreasoned dietary advice so people can enjoy eating for good health. Her work includes developing social media strategies, freelance writing, and blogging at Chewthefacts.com. She is co-author of several books in the For Dummies series including DASH Diet For Dummies®, Hypertension Cookbook For Dummies®, Calorie Counter Journal For Dummies® and the Glycemic Index Cookbook for Dummies®.

at what’s working and what isn’t at least

Grow Rebecca Bitzer, MS, RD, LD Private Practice Specialty Group Chair

Embracing change to keep your business cutting edge is essential for success in private practice; otherwise, you may become obsolete. I am the Queen of Change. I am easily bored and pretty consistently looking for new challenges. Being adaptable and looking for better ways to do things is key to business. You can fight change and stay stuck and miserable - or embrace change and move forward. Learn to love change. Being flexible, learning, growing and taking calculated risks are unavoidable if you want to be successful. Here are some ways that I have embraced change to help grow my private practice.  A lways search for ways to make things better. Running a successful business requires keeping current clients happy while attracting new clients to allow for growth. Even if growth is not a priority, you still need to attract new clients to replace the ones who “graduate” from your services. Make changes, but be sure to communicate and document all changes made with your team and anyone else involved. For example, we have a communication board/calendar in our office, we send out weekly email updates to our team and we send out monthly electronic newsletters to our clients.  K eep a policy and procedure manual to document the tasks required by each team member. Checklists work well for daily, weekly, monthly and quarterly tasks so you can be most efficient.  S treamline your systems. Take a look at each task required of your team members, and figure out how it can be done more efficiently. Stay focused. Weekly and monthly meetings with various team members keep us on target to meet our goals.

by embracing change...

Yes, goal setting is also key to success and growth. I am a big believer in “if you don’t write it down and commit to it, it will rarely get done.”

 E mbrace technology. Use excellent billing and scheduling software so you can keep track of the health of your business. Keep track of your numbers and be aware of trends and make timely adjustments.  P ay close attention to any insurance policy and procedure changes. I try to stay current, and as soon as I learn something new, I work to find a better way to help our clients and team. This is especially important with all the changes in the economy and the healthcare industry over the last decade and for helping to forecast the future.  Think about any problems/challenges your clients have and how you can help them solve those problems. You might need to make adjustments in terms of what you offer/specialize in order to meet the needs of your clients, which may require additional training for your team.  Think about “problems” that your team may be struggling with and figure out how you can help. Here are some of our recent solutions:  We needed strong admin staff so we put into place a lead student position and training protocols.  We were drowning in paperwork so we converted to Electronic Health Record and designed templates for efficiency and quality assurance.

 We needed someone to coordinate our social media, so we appointed someone to help us stay organized and focused.  We needed someone to keep up with the billing changes so we appointed someone to be the billing manager and set up procedures and checklists. All of these changes take a lot of work but the more time and energy you put into changing and evolving, the better. Also, the more problems that you solve, the more empowered you will be to look proactively at the next challenge.

Rebecca Bitzer, MS, RD/LD, CEDRD, is an award-winning Registered Dietitian who is both a seasoned nutrition counselor and successful business owner. Rebecca's passion includes empowering clients, Registered Dietitians and nutrition interns. She employs six Registered Dietitians and six nutrition interns in her private practice Rebecca Bitzer, MS, RD & Associates. In 2011, Rebecca launched the Empowered Eating program (www.empoweredeatingblog.com), designed to provide hope for people struggling with eating disorders. She is on the leadership committee for SCAN’s DEED sub-unit and is excited to be the Private Practice Specialty Group Chair of NE. In 2014, Rebecca co-authored a workbook for Registered Dietitians called Welcome to the REBELution: Seven Steps to Creating the Nutrition Counseling Practice of Your Dreams. In 2015, Rebecca co-authored a workbook for clients titled Taste the Sweet Rebellion: REBEL Against Diets.

Does Your Vision for 2016

Include Embracing Change? Melissa Dobbins, MS, RDN, CDE Speakers and Media Specialty Group Chair As I’m writing this article, 2015 is coming to an end and I’m taking some time off to enjoy the holidays with my family. In addition to wrapping some Christmas gifts, I’m wrapping up my work for the year, which includes creating my vision for the new year. Although I’m grateful for a very busy, very successful year, I have a different vision of what success will look like for me in 2016. If my business is going to continue growing and evolving, I need to be intentional about my vision for the new year. And I’m encouraging you to do the same. By the time you read this, 2016 will be under way, but it’s never too late to take a step back and reevaluate your plan of work. In fact, you should be doing this on a regular basis to make sure you’re embracing the changes necessary to be successful.

Out with the old and in with the new:

in the hand is NOT worth two in the bush if it keeps you from reaching higher.

Is it time to let go of certain clients or projects that don’t meet your needs or fit into your priorities anymore? I created a No list on my whiteboard in an effort to remind myself that it’s not only okay to say no, it’s necessary to say no in order to carve out time for more important work.

Create time for creativity:

It can be so difficult to let go of the “known” and embrace the “unknown” – but remember this: when one door closes, another one opens. By being proactive and closing that “old” door yourself (instead of waiting for someone else to close it), you can be all the more ready for those new doors to open.

Keep your eye on the prize: Instead of filling up your calendar with miscellaneous projects just because it’s work you “can do” or the work brings in income, try to focus more of your efforts on what you find most rewarding and fulfilling – and find ways to monetize that work. It takes courage and persistence, but if you’re brave enough to focus most of your efforts on your top priorities, you will be more successful. A bird

Making time for creativity allows you to brainstorm new ways to build and leverage your brand. This can breathe life into your projects and provide some wind beneath your wings! Try blocking out your schedule for large chunks of time on a regular basis and devote that time to only creating new ideas. As always, I wish you much success in your career and I hope these tips will help support you in the coming year and beyond!

Melissa is the CEO of Sound Bites, Inc., where she promotes ‘sound science, smart nutrition and good food’. She is known as the Guilt-Free RD – “because food shouldn’t make you feel bad!” TM. Her primary focus is on media training workshops and coaching for dietitians, and her blog (www. SoundBitesRD.com/blog) shares free tips and resources to help dietitians enhance their communication skills and gain more visibility, influence and success. For the public, Melissa has her Food for Thought blog and her Sound Bites Podcast which delves into the science, psychology and strategies behind good food and nutrition.

New Technology:

What Do I Need? Allison Stevens Schaaf, MS, RD, LD Nominating Committee Member Whether an upgraded website, new accounting software, or a fancier email marketing system, staying up-to-date with technology can be constant. I have an online product, basically requiring constant technology change and evolution. I’ve made several “upgrades” this year, the most significant being a recent decision to switch from Mailchimp to Infusionsoft. I’ve also hopped on board with newer technologies like Periscope and Leadpages. New technology is exciting and should create efficiencies and save time and/or generate more income. But with so many options out there, it’s important to determine if the upgrade will benefit you and your business. In order to determine whether an upgrade is right for me, I ask myself the following:

1. What benefit does it offer above what I am currently using? Just because someone else loves the product, the benefits may not apply to you and your business. So be very specific about the benefits to your business.

2. What drawbacks does it have to what I am currently using? For drawbacks, ask people you know currently using the product. I always ask specifically about the customer support.

3. What is the cost and time involved? Ask others how long the software or app takes to learn and if you’ll need to hire outside consultants to help with the integration. In terms of cost, keep in mind any cost savings. For example, if it’s creating efficiencies, this may mean less time spent on certain tasks, which is a cost savings. If it’s somehow generating more income, it may pay for itself in the long term.

4. Will this technology get me closer to my #1 goal? I always have one main goal I am focusing on in my business. If the new technology will distract from this goal, rather than contribute, I’ll likely skip.

5. Will this upgrade be essential within the next year? Timing is important. If I need the technology within one year, I’ll often make the transition sooner so that I have time to adapt, although I may wait to purchase during one of my “slower” seasons to avoid feeling overwhelmed. If it’s something I know I’ll need further down the road, but not within the year, I’ll wait. In two years, there will be a host of new options available!

6. What’s the worst-case scenario? Anytime a decision is causing anxiety, I put things into perspective by asking myself, “What is the worst-case scenario?” Anxiety usually goes down when I think through to the very worst that can happen. In this example, I’m asking what’s the worst thing that could happen if I make this decision? Sometimes it’s just a small amount of money lost and if it doesn’t work, I can go back to the old version. Other times, it’s more complex. Hopefully this line of questioning helps you narrow down which upgrades you need to make and eliminate those that are unnecessary.

Chef Allison Stevens Schaaf, MS, RD, LD, is the founder of www.PrepDish.com, an online meal planning service that sends weekly meal plans to a subscriber’s inbox. The meal plans include a grocery list and instructions for spending two to three hours prepping weekly meals ahead of time. Connect with Allison on social media: @PrepDish on IG, Twitter, FB & Periscope.

GUEST ARTICLE

A CASE STUDY IN CHANGE:

How NE Inspired My Changing Business Vision Kristina Todini Student Newsletter Editor Even before beginning my studies to become a dietitian, I knew owning my own business was my ultimate dream career…but that’s just what it was, a dream. Many RDNs told me owning a nutrition business could only come after many years of experience - and a cookie-cutter private practice is the only option for someone wanting to work outside clinical, community or food service. Although I love many aspects of these areas of dietetics, I envision more for myself and my business. I want to combine my love of writing, design, global health and foods from around the world, but didn’t see how these topics could be molded together. Not until I met the inspiring RDNs in Nutrition Entrepreneurs, that is. After becoming a member during my undergraduate studies and founding the student newsletter The Network, I was awarded the 2015 Nutrition Entrepreneurs Professional Development Student Award and was honored to work alongside the NE Executive Committee at FNCE® this past October. The RDNs I met were varied; some were in private practice, as I expected, but others were paving their own paths. From bloggers, photographers, media stars and fitness instructors, each NE member had a unique business vision. Whether it was culinary, consulting, agriculture or RDNs in supermarkets, the advice they gave all had one common thread: Do what you love and the business will come.

Carlene Thomas, RDN, who said, “Why wait? Start now! Don’t wait for everything to be perfect; it never will be. You will evolve to be exactly what you need to be as you keep going.” I began implementing this mindset the moment I got home: I wrote down goals, revamped my blog to better fit my vision, and began opening myself to new opportunities. Within a month I began to see the results: I was featured as a blogger for Food & Nutrition Magazine and a volunteer position evolved into paid work. My business’s first paycheck! As I continue to cross off goals, I’m constantly creating new ones and none of this could have happened if I hadn’t been inspired by the NE members and learned to embrace this mindset change. As I inch closer to finishing my internship and gaining those coveted credentials, I realize I’m at the start of my journey and am learning to enjoy each step. Nutrition Entrepreneurs has been an amazing resource along the way—from monthly tip-sharing Twitter chats, informationpacked EMLs, to connecting at mini-

meetings, NE has sparked my creativity and drive to give this business dream a real shot. What I’ve learned comes down to this: Learn to adapt to change, keep going even when facing doubt, continue to seek ways to better yourself…and the rest will fall into place. Thanks to Nutrition Entrepreneurs for the amazing opportunity; it was a gamechanging experience and I am thrilled to see what the future holds!

Kristina Todini is a dietetic intern at Napa State Hospital in Napa, California, and the 2015 winner of the Nutrition Entrepreneurs Professional Development Dietetic Student Award. She serves as a legislative ambassador and Education Council student representative for the California Academy of Nutrition & Dietetics, as well as serving as the editor of Nutrition Entrepreneurs’ student newsletter, The Network. She is a Food & Nutrition Magazine blogger and writes about food and travel at www.ForkInTheRoad.co.

After a long weekend of speakers, panels, parties and entirely too much food, I left the conference with a lot more than I came with—and it wasn’t just the swag. I had a mind full of ideas and enough motivation and inspiration to last the year. One of the best pieces of advice I received was from

MARCH IS CAFFEINE AWARENESS MONTH

KNOW YOUR CAFFEINE HOW DOES AMERICA CONSUME CAFFEINE?

CAFFEINE FACTS

•

WHAT IS CAFFEINE & WHERE CAN IT BE FOUND?

Mean Daily Caffeine Intake from Beverages in the U.S.

98% of caffeine in the American diet comes from beverage sources.

Caffeine is one of the most sought-after pick-me-ups in the world known for its stimulating effects.

•

Caffeine (1,3,7-trimethylxanthine or C8H10N4O2) is a bitter alkaloid found naturally occurring in the leaves, seeds and fruits of more than 60 plants worldwide. Examples of naturally occurring caffeine in plants include cola nuts, guarana berries, and yerba mate.

•

85% of the U.S. population report consuming a caffeinated beverage daily. The average amount of caffeine consumed daily is about 165 mg.

•

Caffeine consumption generally increases with age up until about 60 years of age,

Caffeine can also be synthetically manufactured and added to products. Examples of where synthetic caffeine may be found include soft drinks, energy drinks, dietary supplements, and medications.

after which it begins tapering off.

•

Coffee: 105mg Tea: 28mg Carbonated Soft Drinks: 28mg Energy Drinks: 3mg Total: ~165mg

17%

Energy drinks account for approximately 2% of daily caffeine intake in the general

Whether naturally occurring, synthetic, or a combination of both, caffeine may be encountered several times throughout the day, which is why it is important to monitor caffeine from all sources.

64%

17%

population.

Sources: U.S. Dietary Guidelines 2015; Fulgoni, 2015; Mitchell 2014

KNOW YOUR CAFFEINE 400

400 mg FDA, Health Canada and EFSA’s opinion on safe moderate daily consumption for healthy adults

415

330

CAFFEINE (mg)

300

Typical servings of caffeine <100 mg 210

200

180

160

150

115 95

100

76 47

20 ﬂ oz CoffeeHouse Coffee

16 ﬂ oz CoffeeHouse Coffee

2 ﬂ oz Energy Shot

8 ﬂ oz CoffeeHouse Coffee

16 ﬂ oz Typical Energy Drink

2 ﬂ oz Double Espresso Shot

20 ﬂ oz Cola Max

8 ﬂ oz HomeBrewed Coffee

20 ﬂ oz Dewey Soda

8.4 ﬂ oz 20 ﬂ oz Diet Red Bull ® Cola Energy Drink

8 ﬂ oz Black Tea

12 ﬂ oz Diet Cola

34 12 ﬂ oz Cola

Sources: USDA Nutrient Database, independent company websites.

HOW MUCH CAFFEINE IS SAFE TO CONSUME? ADULTS

400 mg per day from all sources consumed throughout the day is safe for healthy adults in the general population, except pregnant women. Single doses of caffeine up to 200 mg from all sources are safe for the general healthy adult population, even when consumed less than two hours prior to intense physical exercise under normal environmental conditions. Single doses of 100 mg of caffeine may affect sleep duration and patterns in some adults, particularly when consumed close to bedtime. Sources: U.S. Dietary Guidelines 2015; EFSA 2015; Health Canada 2015

MANAGING CAFFEINE INTAKE Individuals should consider all sources of dietary caffeine. Caffeine is not a replacement for rest, and the importance of sufficient sleep should also be considered. Caffeine may not be for everyone, and some populations should consider limiting their intake of caffeine from all sources including:

CAFFEINE-SENSITIVE PERSONS Sensitivity levels vary from person to person, and some people may be sensitive to caffeine. Caffeine-sensitive people should limit their consumption of caffeine-containing products of any kind.

PREGNANT AND NURSING WOMEN Doctors generally advise women to reduce their

caffeine consumption during pregnancy and lactation. Pregnant and nursing mothers should consider limiting all dietary sources of caffeine.

CHILDREN Children should limit caffeine from all sources due to their lower body weights.

PREPARED BY: Red Bull North America, 2016 • www.redbull.com • MORE INFO. CONTACT: Becki Holmes, MS, RDN • becki.holmes@us.redbull.com

The Importance of Venturing Outside of Dietetics Sarah Koszyk, MA, RDN Chair-Elect Yes. You read the title correctly. This article has nothing to do with dietetics. While Iâ&#x20AC;&#x2122;m a huge fan and advocate of our industry, there are many other industries we can learn from to enhance our careers. Therefore, the importance of venturing outside of dietetics to gain knowledge and skills is imperative to growing our profession. For example, take a look at some of the daily duties we may have from social media, bookkeeping, writing, speaking, educating and more. Some dietitians may offer courses teaching these topics, which I always support. However, sometimes we need to go outside of our existing community and network with other people to increase our expertise. You can outsource products, services and educational courses from graphic designers, lawyers, bookkeepers, marketing specialists and more.

In addition to using outside sources for education, you can also build a stronger networking community of referrals and resources when looking at industries besides dietetics. Another example - if you know a personal trainer, you can refer your clients, friends and family to him/her. On the flipside, that personal trainer can refer people to you as the go-to dietitian. The relationship can be a win-win situation.

within your community who share your interests. Check out your local small business association or chamber of commerce for their events.

3. Volunteer or attend fundraisers. You can meet people from all industries while working for something with a cause that you believe in.

Increasing knowledge and skills and enhancing our referral list are two very important reasons for networking with other industries. Here are three tips on how to network outside of dietetics.

REMEMBER: when networking in any industry, always remember to show interest in others, get to know their stories, and follow up with a second date to truly build a long-term relationship. Enjoy your mingling.

1. Join a group.

Sarah Koszyk is a San Francisco-based nutrition coach specializing in adult and pediatric weight management and sports nutrition. Her blog: Family. Food. Fiesta. focuses on delicious, healthy recipes for the entire family, including health tips and videos of kids cooking in the kitchen: www.sarahkoszyk.com. Sarah also writes monthly articles for multiple companies including NutritionJobs, ExerciseJobs, UltraRunning magazine and more. Connect with Sarah on Twitter, Instagram, or Pinterest: @SarahKoszykRD, Facebook: /FamilyFoodFiesta.

Join a networking or educational group. Start to explore professional associations that sound interesting to you. Want to practice your speaking? Join Toastmasters.

2. A ttend local meetings or events. Use www.meetup.com to find people

Quality

is our Secret Ingredient

Whatâ&#x20AC;&#x2122;s the one product delivered on every Sysco truck? Peace of mind. We enforce strict standards and procedures for all of our products as if we were feeding our own family. For you, serving the freshest, safest most consistent quality food means a successful business with satisfied customers. For Sysco, it means keeping our promise to you. For more information about Sysco, Quality Assurance and becoming a customer, visit www.sysco.com.

Ventures

www.nedpg.org

Enterprising News & Ideas for Nutrition Entrepreneurs

Kara Lydon, RDN, LDN, RYT 140 Arborway Unit #5 Jamaica Plain, MA 02130

Mini MEETINGS DC Mini Meeting, December 3, 2015 In the busy month of December the dietitians at Rebecca Bitzer, MS, RD & Associates hosted a NE mini-meeting at their office in Greenbelt, MD. There was a great turnout of 15 RDs and three nutrition students. As ice-breakers, Dana Magee led the name game and Rebecca Bitzer led the 60-second huddle. Both seemed to work very well. We asked Jan Patenaude to skype in from Hawaii to give some entrepreneurial inspiration that was well received. Her main message was to always remember “What problem are you helping your clients solve?” We also provided information about a sports nutrition workshop that Nancy Clark will be leading in our geographical area. The resulting discussion seemed to inspire all who attended. We already have several people volunteering to organize our next meeting.

Philadelphia Mini Meeting, November 4, 2015 Twenty NE members met at the Restaurant School at Walnut Hill College in the heart of Philadelphia for the second NE-PA Mini Meeting this year. We were honored to have an interactive and hands-on presentation delivered by Chris Cline, president of Cline Marketing & Communications, on the “Key Ingredients to Spice up Your Presentation.” Emma Fogt presented some points from “Building a Career through Public Speaking,” an article by Lori Zanteson in Today’s Dietitian (2014). Overall, NE members had a very delicious event!

Upcoming

Webinars & Twitter Chats WEBINARS APRIL: Copyrights and Trademarks MAY: Corporate Wellness Speaker Panel and Q & A

MAY: Insurance Reimbursement For more details on upcoming webinars, please visit https://nedpg.org/store/webinars

TWITTER CHATS APRIL: Hosted by REBECCA BITZER. TOPIC: An RDN survival guide: Your essentials for everyday business and beyond.

MAY: Hosted by CHERE BORK. TOPIC: Spring into success! How to take your big idea and make it a successful reality.