Christopher Tuttle MS, RD, CDN
Chris is one of the featured speakers at the CT Academy of Nutrition and Dietetics Spring Webinar Series
What inspired you to become a RDN?
My love for nutrition began early on. As a kid I was diagnosed with hypoglycemia and had to learn to eat balanced meals in regular intervals throughout the day. From an early age I noticed a significant difference in how I felt based on what I ate. I was drawn to proteins, complex carbs, fruits, and vegetables and strayed away from junk food.
My next push towards nutrition was from racing motocross. I raced motocross from ages 10-21 years old and became very serious competitively. My parents hired a trainer who educated me about the importance of nutrition and physical performance. He formulated a balanced food plan for me to follow with four feeds per day. I noticed a substantial difference in my physical performance. I was fascinated. During this time he had me lift weights in a “crossfit” style fashion. By age 13 my body responded quickly to the nutrition and weight training program. I noticed more definition and muscularity after a few months. This is when I started reading about nutrition on my own.
After motocross I wanted to pursue competitive bodybuilding after I saw how fast my body changed with weights and nutrition when I was only 13. At first, I intended to major in exercise science and become a strength coach but quickly changed my major to nutrition. From that point forward it was full throttle to become a Dietitian. It was one of the best decisions of my life.
Where do you work now and where have you worked in the past?
I currently work for myself at home with my wife Alexia running an online Nutrition coaching business, Tuttle Nutrition. I started this business about 10 years ago and it has grown to have international reach. Right out of my internship I worked at Johnson Memorial Hospital and the Hospital of Central Connecticut as a Clinical Dietitian for about 4.5 years before working full time for myself.
What is your favorite recipe/food?
This is a tough one since I enjoy just about everything except pasta and pizza. Yes, I am aware this could be considered strange.
How is food related to your culture?
N/A
General tip for improving diet?
Take small steps in changing dietary habits over time. Do not take approaches that are unsustainable and fall to extremes. Dietary strategies should be approached based on long term adherence.
If stranded on island-what one food or beverage you would want an unlimited supply of?
This is a tough one! I would probably choose Salmon!
What is the best part of your job?
This is an easy one, changing people’s lives. There is nothing better than making an everlasting change in someone’s life for the better. I do love helping my competitors win but nothing like changing someone’s life through proper nutrition and exercise.
Where do you want to see the RDN/NDTR profession in 10 years?
I would like the profession to become more mainstream and respected in the public eye. Most people do not understand the difference between a “nutritionist” and a Registered Dietitian. I think this stems from so many people giving nutrition advice and writing nutrition plans who are not qualified.
Anything else you would like to add?
Check out my webinar for the CT Academy of Nutrition and Dietetics spring webinar series entitled “Bodybuilding, Nutrition and Lab Values. What to Expect” To Register, use this link: https://forms.gle/sNB9FxyNbW8TcU3h9
