Journalist Maggie Moon, MS, RD, writes about exciting careers in dietetics and nutrition. You’ll find insight from a number of experts in the field. Have a look at “Opportunity’s Knocking.”

Just wanted to let you know about a professional development opportunity. 

eMindful will be hosting a 10-month Certificate Program entitled Mindful Eating for Health Care Professionals. The program will feature two teachers from Duke Integrative Medicine: Dr. Ruth Wolever and Jennifer Davis, M.S., L.P.C. Jennifer provides health psychology services for multiple programs at the Duke Center for Living, including Duke Executive Health Program, Cardiac and Pulmonary Rehabilitation Programs, and the Getting on Track Weight Management Program.  Ruth Wolever, Ph.D., is a clinical health psychologist and Director of Research for Duke Integrative Medicine, and has been a principal investigator in NIH-funded Mindful Eating research for the past 10 years.

The course meets monthly for 10 months inside eMindful’s live, interactive, online classroom where both teachers and students can see, hear, and interact with each other.  21 (possibly 24) continuing education credit hours are available and a Certification of Completion will be provided at the conclusion of the program.  Course outline is available.

Based on the outline and my interaction with another RD who has participated in the training previously, I think it will be good.  Also, they are offering a discount when I refer people.  You just use code “CTRD“.  The full program is regularly priced at $550, but if you use the discount code, you may attend at the reduced price of $299.  If you don’t wish to make the 10-month commitment, you may take any of the individual classes at a discounted rate of $39… just use the discount code “CTRD” to receive a reduction from the regular $89 per class price.
 
Lastly, this program grants me $25 for every person who signs up using the CTRD code.  I will donate all of that money to the American Dietetic Association Foundation scholarship fund.  (I shared this message with some of my Connecticut colleagues on 1/7/10 and informed them that all donations will go to CDA’s scholarship fund.)
 
Looking forward to your thoughts.
 
Sincerely,
Milton
 
PS Share with anyone you wish: physicians, nurses, and other dietitians/DTRs in your network.  

Leah Greenbaum

. . . Answers the question, “Why dietetics?”

The first dish Chef told us to make in Skills (at the Culinary Institute of America) was asparagus and hollandaise sauce.   We peeled asparagus, blanched them green, and shocked them in ice water.  To make the rich sauce, I reduced vinegar with peppercorns and whisked in egg yolks, clarified butter, lemon juice, salt and pepper. I poured sauce and sprinkled parsley on the asparagus spears gently arranged on a warm plate.

I gained 15 pounds during my first three months away at school.  Was it worth gaining weight so fast?  And what about the executives, country club regulars and restaurant diners who would be eating the food I prepared in this manner?           

In professional culinary arts, foods are building blocks for engineering palaces on the plate: gifts in luxurious and edible wrappings sealed with butter and truffle oil.  Vegetables are colorful garnish.  Restaurant chefs don’t worry about calories, saturated fat, and absent fiber.

Though I mastered the manipulation of food, it was only after my training when I appreciated that aesthetic, nutrition and satisfaction were not mutually exclusive goals for food.  When we enjoy food, we want to eat more of it.  And we taste meals, not nutrients. We need to enjoy food and comprehend that its intake maintains bodily processes and cellular functions necessary for life.

My professional chef practice lacked a vital ingredient.  So, I studied clinical nutrition at NYU’s Steinhardt School of Education. From my new clinical foundation, I burned with questions: why are so many Americans obese?  Why do so many children get  type II diabetes?   Why do we eat less than half of the fiber and 60% of the iron we need?  How can we believe our beloved French fries are really vegetables?  We embrace everyday foods cooked with industrial ingredients and unrecognizable chemicals like trans fats.  Why?   Why is fat free salad dressing popular when we know that fat improves the absorption of nutrients from vegetables and makes them taste better?

I care about eating nutritious food because I know that what people eat can help them live happier, healthier and more productive lives. We can eat in a balanced way and enjoy flavor with satisfaction and maximum nutritional benefit. I understand the social implications of a nation hooked on fast food. Excessive caloric intake has vast ramifications for future generations.  As a nation, we can choose what we eat and consume food in harmony with our ecology. Food does not have to be an enemy.  It shouldn’t be something we passively consume. Our history of habit, reinforced by instant gratification, convenience, and the needs of the food industry, determines what we eat.  Desperately, we need professionals to help us make better food choices.  Our bodies, bank accounts and planet will thank us.

Jenny Westerkamp is the co-founder of All Access Internships, a website dedicated to filling the needs of the dietetics student community. She recently graduated from her dietetic internship at Massachusetts General Hospital. In July 2009, she was the recipient of the American Dietetic Association Nutrition Entrepreneurs Professional Development Dietetic Student Award. She has an interest in sports nutrition, nutrition communications, writing, and social media. In October, she and her business partner, Katie Hamm, will be offering webinars and coaching services to dietetics students applying for dietetic internships. Jenny enjoys writing on her blog “Trendy Nutrition”, which can be found at jennywesterkamp.com.

 Q: What lead you to a career in dietetics?
A: I really loved science and started college as a biology major, but switched to dietetics because I wanted a way to apply the science. Furthermore, poor nutrition is an enormous problem in our nation, so I wanted to be a part of the solution. Also, I think this is a growing field with a lot of potential to make a difference.

Q:  What do you plan to do when you have your RD?
A:  I’d like to continue to expand All Access Internships, practice sports nutrition, write a book, and be on Oprah someday!
 
Q:  What lead you to launching All Access Internships?
A: Katie and I became friends through the ADA Student Community of Interest. We had very similar interests and kept in touch via e-mail, sharing advice about being a dietetics student. Then, she came to me in April 2008 with an idea to start a website on dietetic internships. We agreed that this was a need that had to be filled. The match rate was so low (It is even lower now, at 50% this past computer matching round.), and students were not prepared for the application process. Plus, the internship experience itself was a huge question mark. We wanted to change all of that, so we offered a ton of tips and resources, along with testimonials from past interns, about what life is like as a dietetic intern–all for free. Now, we are taking that a step further this year by offering a premium membership to users who want to gain a competitive edge in the application process and also one-on-one advising/coaching with Katie and me.

Marsha has a unique background that some of you might find interesting. Have a look:

Q: On her background and work?

A: I originally went into dietetics as an attempt at “dietitian, heal thyself.”  I had struggled with body image for much of my childhood and ended up developing an eating disorder.  I worked initially as a clinical dietitian, then pursued a career in nutrition communications because of my interest in writing.  In that career, I became associated with Green Mountain at Fox Run, a women’s healthy weight retreat that was founded by Thelma Wayler, RD, in 1973.  Thelma was a pioneer in the non-diet approach to healthy weights. With my personal history of struggle in this area, I was instantly attracted to Green Mountain’s approach, and have spent the last 22 years working to help the women who come to Green Mountain end eating and weight struggles and start taking care of themselves so they can live the lives they desire.

A: I graduated with a B.S. in Home Economics with a focus on Nutrition, then did a dietetic internship at Indiana University-Purdue University in Indianapolis.  I worked for several years as a clinical dietitian in renal nutrition and nutrition support, but discovered my true calling in nutrition communications.  I received a M.S. from Boston University in that field, then worked for several years in public relations in New York City.  At Green Mountain, I have served as nutrition director and program director.  Today, I am primarily responsible for our communications, writing our blog, website articles and newsletters and developing recipes.

Q: Her ideal client?

A: The ideal client for Green Mountain at Fox Run  is the woman who wants to learn how to take care of herself while continuing to enjoy her life.  At Green Mountain, she can begin to

I asked Karen, a prolific food and nutrition writer, to tell me a bit about her career path and why she chose journalism.

Karen says:

Being a dietitian is my third career. So by my third time around, I figured it was pretty important to get it right. That’s why I didn’t follow the traditional dietitian route by working for a hospital or starting my own private practice. While I loved nutrition counseling, it seemed to leave out what I was best at – writing.

Instead, I decided my real calling was to become a food and nutrition writer. But without any training in journalism, my friends and family were skeptical to say the least. Still, when I want something I’m probably the most driven person around. So I chipped away at it from the bottom up (and when I say the bottom I mean writing for my daughter’s kindergarten newsletter). Just goes to show what a ton of motivation and hard work will do.
 
Ironically, my lack of training is what pushes me most. Because I don’t have a degree in journalism or haven’t worked on the staff of a magazine or newspaper, I know that my competition is tough. But I do have one advantage. As a dietitian I have the training to translate complex science into accurate, easy to understand information for my readers. No journalism degree can do that.

Follow her at  http://twitter.com/KarenAnselRD.

American Dietetic Association’s Top Ten Reasons Why Consulting with a Registered Dietitian Can Benefit You

You have diabetes, cardiovascular problems or high blood pressure. An RD serves as an integral part of your health-care team by helping you safely change your eating plan without compromising taste or nutrition.

You are thinking of having or have had gastric bypass surgery. Since your stomach can only manage small servings, it’s a challenge to get the right amount of nutrients in your body. An RD will work with you and your physician to develop an eating plan for your new needs.

You have digestive problems. A registered dietitian will work with your physician to help fine-tune your diet so you are not aggravating your condition with fried foods, too much caffeine or carbonation.

You’re pregnant or trying to get pregnant. A registered dietitian can help make sure you get nutrients like folate, especially during the first three months of pregnancy, lowering your newborn’s risk for neural tube or spinal cord defects.

You need guidance and confidence for breastfeeding your baby. A registered dietitian can help make sure you’re getting enough iron, vitamin D, fluoride and B vitamins for you and your little one.

Your teenager has issues with food and eating healthfully. A registered dietitian can assist with eating disorders like anorexia, bulimia and overweight issues.

You need to gain or lose weight. A registered dietitian can suggest additional calorie sources for healthy weight gain or a restricted-calorie eating plan plus regular physical activity for weight loss while still eating all your favorite foods.

You’re caring for an aging parent. A registered dietitian can help with food or drug interaction, proper hydration, special diets for hypertension and changing taste buds as you age.

You want to eat smarter. A registered dietitian can help you sort through misinformation; learn how to read labels at the supermarket; discover that healthy cooking is inexpensive, learn how to eat out without ruining your eating plan and how to resist workplace temptations.

You want to improve your performance in sports. A registered dietitian can help you set goals to achieve results — whether you’re running a marathon, skiing or jogging with your dog.

To locate a registered dietitian in your area, visit the American Dietetic Association at www.eatright.org/.

After meeting for years on anonymous and secret Web sites, pro-anorexia groups are now moving to more public forums like Facebook.

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