Shraddha Chaubey, MS, RDN, CDN, LDN
Shraddha is the new incoming President of the CT Academy of Nutrition and Dietetics
What inspired you to become a RDN?
My grandfather was an Ayurvedic practitioner (the world’s oldest alternative medicine). I grew up watching him treat his patients with homemade herbal mixtures and provide diet prescriptions and food recipes as healing medicine.
Where do you work now and where have you worked in the past?
Currently, I have my private practice (nutripledge.com). In the past, I have worked in various settings as a food management dietitian with Morison’s company, a clinical dietitian in several hospitals, and worked as a renal dietitian in a dialysis clinic.
What is your favorite recipe/food?
I enjoy all kinds of Indian foods. My favorite food is chat (street fast food in India).
How is food related to your culture?
No doubt there is a relationship between culture and food. Food is more than just a means of survival. It constructs our identity, culture, and society. What we prepare and how we prepare, serve and eat conveys cultural inspiration, sentiments, and essence
What is your #1 tip for improving one’s diet?
Go vegetarian for a healthier you, environment, and planet.
What is one item that is always in your pantry?
I always keep probiotic yogurt cups handy for a convenient snacking and pairing up with meals.
What is your go -to exercise routine?
I enjoy walking with my lovely dog, Tiger.
If stranded on island-what one food or beverage you would want an unlimited supply of?
Chana (Black gram or Bengal gram) belongs to the chickpea family. The story behind chana is that when Emperor Aurangzeb imprisoned king Shah Janha, he was asked to choose just one food for life, and he opted for chana. This versatile legume can be pounded into flour (besan), split into daal (soup), cooked as curry, and its leaves can be cooked as saag (green vegetable). This legume is high in protein, and fiber and low in carbohydrates, making it ideal for weight management, blood sugar control, and healthy digestion due to its high fiber content. It is also high in iron and other wide range of vitamins and minerals, including immune boosting and energy-producing trace mineral manganese. This choice was practical from both a culinary and health perspective
What is the best part of your job?
Private practice gives me the flexibility to balance my work, life, and family.
What is your favorite part of being a CT AND Member?
I am very grateful for all the professional network and support from fellow dietitians and leaders. It has helped me tremendously build my professional career in the area.
Where do you want to see the RDN/NDTR profession in 10 years?
I hope we will have a more diverse profession to help build a healthier community, a healthier nation, and a healthier world.
Anything else you would like to add?
I am humbled and honored to serve as President of the Connecticut Academy of Nutrition and Dietetics for 2022-23. Please feel free to reach out to me personally for any questions, concerns, or comments you may have to help improve our profession and organization.
