What inspired you to become a RDN/NDTR?
Originally, I wanted to become a journalist since I was the editor for my high school newspaper. Because of my interest in science and cooking, my guidance counselor suggested a career in dietetics. After researching different college programs, it seemed like a good career path and the rest is history! I still was able to do some journalism, writing for a local newspaper for a number of years on nutrition related topics. I always think about writing a book and it may still happen!
Where do you work now and where have you worked in the past?
I currently work as an independent nutrition consultant for a number of wellness programs. Over the years, I have worked in many healthcare environments including hospitals, psychiatric care, and nursing homes. I also taught in a 4 year dietetics program and am a Professor Emerita, Marymount College of Fordham University. While living in New York, one of my favorite positions in addition to teaching was that of Consultant Nutritionist for several colleges including the State University of New York at New Paltz, Marist College and Vassar College.
I have also been active throughout my career on both state and local dietetic association boards. Previous positions held in NY include NYSDA Newsletter Editor, WRDA President, MHDA President, and MHDA Membership Chair. Since moving to Connecticut, I held the position of Public Relations Co-Chair working on launching our new website and our social media outlets. I currently remain on the committee.
What is your favorite recipe/food?
I tend to change favorites, but love making Salmon en Papillote. I wrap julienne carrots, zucchini, sliced precooked potatoes, dill, butter, olive oil and top with salmon in parchment paper and bake. It is a great recipe to prep ahead for dinner guests; you just put it in the oven and it is ready in 20 minutes. It is my go to dinner for Christmas Eve. Of course, my family and guests are impressed with the presentation and the nutritional value of the meal.
General tip for improving diet?
You don’t have to make changes all at once, because change can be overwhelming. Set your goals by using the SMART method, making them Specific, Measurable, Achievable, Relevant and Timely. In general, it never hurts to incorporate a variety of fruits and vegetables into your daily intake and try to cook at home as often as possible!
If stranded on island-what one food or beverage you would want an unlimited supply of?
Bananas! I wouldn’t need any utensils and they have a great nutritional profile.
What is the best part of your job?
Interacting with clients and students both on a group and individual basis. There is so much to learn from them that challenge you to keep current in the profession. I would hate to see robots taking over our jobs, although online programs without interaction have already become available.
Where do you want to see the RDN/NDTR profession in 10 years?
Without question, to be acknowledged as the experts in the field of nutrition and seeing our credentials recognized and respected by the general public, as well as by other professionals. I hope to see more alliances with other professional health organizations, both domestically and globally working together on promoting good nutrition as it relates to one’s overall health.