Suvosree Chatterjee M.Sc., RDN, CD-N, CDE/CDCES
2021-2020 CT Academy of Nutrition and Dietetics Membership Co-Chair and Diversity Liaison
Where were you born/where did you grow up?
I was born and raised in the state of West Bengal, India.
What inspired you to become a RDN?
When I was in 9th grade I loved studying Biology / Life Science. My favorite chapter was Digestion of food. Usually, students do not like that chapter as one has to remember the names of different enzymes, and their functions. But, I was so fortunate that I had a great Biology teacher who made my learning more interesting. Whenever I was eating food I tried to figure out which nutrient I was eating rather than what food I was eating. I started figuring out its digestion process. At that age, I had not yet realized that I was exploring what would later be the stream of science I grew to love — Nutrition. My love for Nutrition inspired me to become an RDN.
Where do you work now and where have you worked in the past?
At present, I work for the State of CT, Department of Mental Health and Addiction Services. I have versatile experience working in the field of Dietetics. In the past, I worked as a Diabetes Health Coach (RD, CDE) for a Fortune 500 company – Centene. Before that, I worked for ECHN as a Diabetes Educator for the outpatient Diabetes Clinic and also as a Clinical Dietitian for the Rehab unit. I started working as a Home Care and Hospice Dietitian when I first came to CT. I had experience working as a Private Practice Dietitian in MA. I worked as a pediatric Dietitian in PANB, MA affiliated with Boston Children’s Hospital. Prior to that, I worked as a community Dietitian. My first job was as a Clinical Nutrition Specialist at Women and Infants Hospital, RI. I have wonderful experience working as a Dietetic intern with Sodexo south coast hospitals group, 800 bed acute care facility.
International Experience: Before coming to US, I was working as a Dietitian in the field of Extension with Government of India. In this job I used to go to the rural areas where the farm families were and had to educate them about Nutrition and focus on Empowerment of the Rural Women through Nutrition. I had extensive experience working as a Dietitian in Health Clubs and obesity clinics in India.
What is your favorite recipe/food?
I love Fruits!
How is food related to your culture?
Food is an important part of my culture. We Indians are foodies! You cannot imagine any Indian festival without food. If you visit any Indian household, they will not leave you without offering food. Even if you visit someone for 2 minutes, you will be offered ‘Tea’ for sure. Hospitality starts with food and drinks. Every household loves making fresh meals every day for their families. The staple foods for an Indian household are Rice and/or Roti (wheat bread looks like Tortilla) with lots of vegetables and dal (legumes). Non-vegetarians eat Meat (Hindus do not eat Beef) – mutton or chicken, fish, eggs. Vegetarians eat Paneer (a type of cottage cheese that you can cook), different beans, Curd (yogurt) etc. Everyone loves Sweets (cookies made from milk products as well as plant products). Food is an integral part of our lives. When a baby is born, families express their happiness by exchanging Sweets. After birth, at the age of 6 months when the baby first starts eating solid food we celebrate that with family, friends and relatives. It is called ‘Annaprashan’- the first Rice eating ceremony. Family and friends are invited for a full course lunch/Dinner. We celebrate Birthdays with traditional dishes as well. One special traditional birthday recipe is ‘Paayesh / Kheer’ – it is milk and rice pudding with dry fruits and a dash of cardamom powder. This is considered very auspicious. Our marriages are celebrated with different lavish food items. If you want to taste authentic Indian dishes please attend an Indian marriage ceremony. Food is an integral part of our marriages. A variety of traditional foods are sent to the Grooms family from the Bride’s and vice versa. Here, I want to let you know that our Indian marriages take place for 3 days. Some parts of India celebrate it for longer. The bride’s family feeds guests on the first day of marriage and the groom’s family throws the party on the third day during the reception. Family and friends are usually invited for these 3 days and relish sumptuous Indian cuisines. When there is a death in the family, we invite family and friends and serve them full course meal for lunch /dinner and pray for peace for the departed soul. During New Year (New Year in Hindu calendar falls in a different time than Gregorian calendar) every household cooks traditional Indian dishes. The traditional Indian diet offers foods from five different tastes – pungent/ bitter, bland, spicy, sour and sweet. In any occasion, whether it is gaiety or grief, food is an inseparable part of our lives and culture.
General tip for improving diet?
Follow My Plate concept, drink adequate water, exercise regularly, sound sleep for 8 hours a day, and last but not the least, reduce your stress and be happy!
If stranded on island-what one food or beverage you would want an unlimited supply of?
Fruits & nuts and drinking water.
What is the best part of your job?
The best part of my job is — knowing and understanding different people from diverse backgrounds and helping them help themselves.
Where do you want to see the RDN/NDTR profession in 10 years?
I want to see the profession of Dietetics becomes well recognized Clinically, Socially and Economically in 10 years. Additionally, I would like to see more diverse leaders in the field of Dietetics in the next 10 years.
Anything else you would like to add?
I love my profession as a Dietitian. I feel proud of what I do every day. Being a Dietitian, I can bring joy and happiness to thousands of people and touch their hearts through compassion, care, and love. This is the most amazing gift that I get from my profession. Being a Dietitian, an active member of the Academy of Nutrition and Dietetics and a Board of Director of the CT AND, I would like to invite my fellow Dietitians to join the Academy, share their skills and expertise, increase diversity and become advocates of our profession, and leaders in the field of Dietetics.
Charlene M. Russell-Tucker, M.S.M., RDN, Past President of the CT Academy of Nutrition and Dietetics 2019-2020
What inspired you to become a RDN?
I had a passion for helping people acquire the knowledge to be healthy through healthy eating. Additionally, I had a high school teacher who helped unlock my passion.
Where do you work now and where have you worked in the past?
Chief Operating Officer, Connecticut State Department of Education. She also serves as the Division Chief for the Department’s Office of Student Supports and Organizational Effectiveness.
Adjunct Faculty, Albertus Magnus College, Division of Professional and Graduate Studies
Previous employment positions:
Previously served as Associate Commissioner of Education and Bureau Chief within the Connecticut State Department of Education overseeing a portfolio of programs and services that included student health, nutrition and safety, adult education, special education, after school, and magnet and charter schools. My early career involved serving as a Head Start Nutritionist.
Past and Current Board Involvement:
CAND (Previously Connecticut Dietetic Association), President, (2003-2004); past co-chair Minority Recruitment and Retention Committee
National Association for Child and Adult Care Food Program Professionals, Past President and Northeast Regional Director
Co-chair of the Connecticut General Assembly Committee on Children Strategic Action Group on Chronic Absence
Expert Panel Member on the National Academies of Science, Engineering and Medicine Committee: Review of WIC Food Packages – Improving Balance and Choice (2015-2017) and Child and Adult Care Food Program: Aligning Dietary Guidance for All (2009-2010)
Board member – the Child Health and Development Institute, The Children’s Fund of Connecticut and the University of Saint Joseph Women Leadership Center Steering Committee
What is your favorite recipe/food?
I enjoy a variety of foods.
General tip for improving diet?
Enjoy a variety of foods and always maintain balance.
If stranded on island-what one food or beverage you would want an unlimited supply of?
Unlimited supply of nuts and fizzy and still water
What is the best part of your job?
Leading and influencing statewide policy that positively impacts the over half million students in Connecticut’s public education system.
Where do you want to see the CT AND and profession in 10 years?
As the leading advocate of the dietetic profession in Connecticut, the members of the Connecticut Academy of Nutrition and Dietetics (CT AND) are its greatest asset. The Registered Dietitian Nutritionists (RDNs), Nutrition and Dietetic Technicians, Registered (NDTRs), and retirees of the profession provide leadership in diverse areas of practice and therefore, possess the ability to wield extensive influence.
By further developing a cohesive message, aligning and leveraging our collective talents, mentoring, coaching and sponsoring our students as well as our colleagues newest to the profession, tapping into the innovative mindset of students and the wisdom of our retirees, the CT AND will be positioned to utilize our collective voice to achieve collective impact.
As the 2019-2020 President with an extraordinarily diverse Board of Directors, The CT AND will continue to grow its members and build our Connecticut Academy as a robust and thriving entity that brings value to both its members and the public in the promotion of optimal nutrition, health, and well-being. Our diversity is our strength!
