1. What has been your path through dietetics? How did you get to where you are today professionally?
I’ve known since high school I wanted to be an RD. I love food, cooking and how what we eat impacts our life and health. My path was long and convoluted. I studied Nutrition and Wellness in college, however, my degree was not AND accredited so I went back to school online to receive my didactic verification statement then attended a distance internship. It took a lot of perseverance to connect with RDs in different areas of practice to set up my own practicums and rotations. Without my mentors, I would have never obtained my credential. I am forever grateful. This is one reason I volunteer on NVAND’s board and precept interns and students.
2. Tell us more about your career and what you enjoy most about your work.
I started my RD career as a clinical RD at INOVA Fair Oaks and with people with mental health conditions and eating disorders at Dominion Hospital as well as a consultant outpatient RD. After several years, I found my niche in renal nutrition working almost 7 years for Davita. One of my favorite parts of my position is creating recipes. My entire nutrition philosophy is based not on restricting the diet but being intentional about how we can get the most nutrition, flavor and enjoyment out of foods that fuel, nourish and protect our body and health. Currently, I am serving as “Chief Domestic Engineer” for my household as I experience the privilege of caring for my 10 month baby girl full time. It is amazing to see her excitement for the world and life. I am having so much fun introducing foods with baby led weaning-she is such a little “foodie” like her parents and enjoys almost everything she is served.
3. What do you believe to be emerging trends in the field of nutrition and dietetics, and how can other RDNs prepare and future RDNs best prepare for these changes?
Intuitive eating and baby led weaning are two major interests and trends currently. I have always been fascinated with the microbiome and how our gut health impacts our entire body, mind and immune system. Cultural and traditional diets in addition to the Mediterranean diet and how the culinary and gardening aspect are a huge part of the benefit of these diets has always been a passion of mine while expanding my mind to diversity.
4. What have you learned through your experience as an RDN, and what else would you consider valuable in sharing with NVAND members?
There are so many directions nutrition and dietetics can lead you as an RD. It is important to remember your “why” and where your passion lies. I believe when we let this genuinely shine through, our clients and patients really benefit more than always having the “right answer” or exact meal plan. I really worried about that as a student and young RD but now I realize we have the most impact when we help guide our clients and patients to live their best lives with intentional, sustainable, enjoyable nutrition and movement.
5. Please share any pieces of advice that you have for future RDN’s entering the profession on how they can make the field of nutrition and dietetics more inclusive.
I always think when working with clients- “How can I help you find a way to prepare and include the foods you enjoy in a way that powers your body and preserves your health?” I am really passionate about helping people find the joy of cooking and including the most nutrition in their diet. I really believe when we take some time to plan our meals with intention and use fresh ingredients, we are able to have long term benefits. The more we get back to local foods and traditional roots the better our health and the health of our planet.
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