Quinoa is a naturally gluten free grain packed with protein, fiber, and other essential nutrients. If you’re cooking quinoa for the first time, you might be wondering if it needs to be rinsed before cooking. If so, read on for all the details on how to do that correctly!
What is saponin?
Saponins, get their name because they lather up in water, like soap suds. The herb soapwort is one of the most concentrated sources of saponins and sometimes used to make a natural cleanser.
Saponin is a natural substance found on quinoa that can be removed by rinsing. Saponin has a subtle unpleasant bitter taste. By rinsing quinoa before cooking, it removes saponins, therefore removing the bitterness.
Are saponins safe?
Saponins are phytochemicals made by plants as a method of natural pest control. The bitter taste of these compounds makes the plant less palatable to birds, insects, and humans.
Rinsing quinoa just removes that bitterness, making quinoa more enjoyable.
Health benefits of quinoa
Pronounced KEEN-wah, quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
One cup (185 grams) of cooked quinoa, provides:
Protein: 8 grams
Fiber: 5 grams
Manganese: 58% of the recommended daily allowance (RDA)
Magnesium: 30% of the RDA
Phosphorus: 28% of the RDA
Folate: 19% of the RDA
Copper: 18% of the RDA
Iron: 15% of the RDA
Zinc: 13% of the RDA
Potassium 9% of the RDA
Fun fact: There are over 1,800 varieties of quinoa, but the three main types you’ll find in the grocery store are white, red, and black.
It’s a very important month for dietitians – It’s National Nutrition Month! Every month dietitians work hard in various settings to help educate how to make healthy eating taste delicious! March is a little extra special.
This post is sponsored by the Healthy Family Project in collaboration with Mission for Nutrition. Thank you for supporting brands that make this blog possible!
National Nutrition Month
National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits.
This year’s theme is Personalize Your Plate. There is no one-size-fits-all approach to nutrition and health. We are all unique with different bodies, goals, backgrounds, and tastes! And a Registered Dietitian Nutritionist can tailor a healthful eating plan that is as special as you are.
Misson for Nutrition
As you may know, I am the host of Food Rx with the Healthy Family Project. Healthy Family Project is celebrating their third annual Misson for Nutrition, a month-long digital and shopper-focused program that highlights the importance and value of meal planning to make healthy choices with an element that gives back to Feeding America® food banks.
Each year, retail dietitians a kit with the tools to celebrate the month with shoppers in a big way. Want a sneak peek inside? I had fun unboxing the toolkit.
Retail dietitians using the hashtag #missionfornutrition or submitting their events to Healthy Family Project are entered to win a $1,000 continued education scholarship. Past winners have utilized the scholarship to attend retail dietitian-focused trade shows, workshops, and conferences.
Mission for Nutrition Event Ideas:
Host a Facebook Live share a new recipe, nutrition tips, etc.
If you are a dietitian and have a virtual cooking class or demo coming up, please add your class to our lineup here! Healthy Family Project will be adding this calendar to our Mission for Nutrition homepage so that families can easily access it.
Find out how to connect with your local retail dietitian
Join in on March 11th for a Twitter Chat!
Join the March 11 #MissionforNutrition Twitter Party! At 4 pm ET on March 11, Healthy Family Project will be talking about all things meal prep, swapping recipes and hacks, and giving away prizes. Everyone is welcome to join and no RSVP is needed. Simply hop on the #MissionforNutrition hashtag and have fun! Follow Health Family Project on Twitter.
Separate facts and fiction about farm-raised salmon and learn how the Norwegian aquaculture industry sets the standard for high-quality, safe, and sustainably farmed salmon.
This post is sponsored by the Norwegian Seafood Council. Thank you for supporting brands that make this blog possible!
I had an incredible opportunity last year to travel to Norway to learn first hand about seafood from Norway. As a dietitian and a chef, I am invested in learning about where our food comes from and the sustainability practices behind them to create a thriving future for the next generation.
Sustainability has been one of the main objectives of the Norwegian fishing industry, committed producing seafood in a safe, controlled, and sustainable manner with strict regulations.
Get the facts about farm-raised salmon from Norway
Farm-raised salmon from Norway is raised in its natural habitat and not a cramped pool of fish swimming on top of each other. The ratio of the pens in the fjord is 97.5% water to 2.5% salmon.
Farm-raised salmon from Norway is able to have much more control to prevent disease and mortality.
Seafood from Norway is all about sustainability. Since fishing had been part of their heritage for more than 2,000 years, taking care of the sea for the next generation is part of their culture.
Seafood from Norway is shipped fresh or frozen! (really, however, the customer wants it!)
Why origin matters
There are a lot of choices out there when it comes to seafood – both wild and farmed. Salmon is really one of the most popular species in the US and there are a number of species available with different characteristics.
The origin of the seafood, as every country has completely different practices.
How to identify seafood from Norway
According to the USDA, Country of Origin Labeling (COOL) is a consumer labeling law that requires retailers (grocery stores and supermarkets) to identify the country of origin on certain foods, including wild-caught fish, farm-raised fish, and shellfish.
It will clearly be listed that the seafood is from Norway or you can look for the Seafood From Norway seal.
Our group in Norway with safety gear to check out the Fjords.
Why eat more fish
Seafood helps build healthy hearts. Omega-3 fatty acids help reduce high blood pressure and high cholesterol levels, lowering the risk of heart disease.
Storing fresh salmon
Fresh salmon can last up to two days if stored close to 32 degrees, rather than up to one day at the typical home refrigerator temperature of 40 degrees. Place the fish in a zipper-lock bag on ice in a bowl (or cover it with ice packs) and place it at the back of the fridge, where it’s coldest.
How to freeze salmon
If you want to freeze raw salmon, pat it dry, and wrap it tightly in plastic wrap, place it in an airtight container and freeze it. Make sure to label it with the date and use it within three months.
Cooking Tips
Skin side up or skin side down?
First of all—skin is tasty! So when you’re cooking salmon, keep that skin on. It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.
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Do you cook with lamb? If you are new to cooking with lamb try starting with ground lamb and this Greek-Style Lamb Pita with Tzatziki Sauce. Lamb offers a protein-packed, flavorful alternative to the typical protein sources, like beef, chicken or turkey.
I had the wonderful opportunity to travel to the Goldring Center for Culinary Medicine at Tulane University a few months ago. When I was there, I was immersed with information, learning all about pasture-raised lamb, butchery, and cooking techniques for lamb with Nourish with Lamb.
Instead of being called a rancher, those who raise lamb are known as Shepards. Have you ever cooked with or prepared lamb? Lamb might seem intimidating if you’ve never worked with before, but this lean protein pairs well with global flavors and can be used in a variety of dishes.
Ground lamb is typically made from the shoulder and is incredibly moist and flavorful. Lamb is delicious in meatloaf, shepherd’s pie, tacos, casseroles, stews, lamb burgers, or in this case meatballs for pitas.
Did you know?
Lean lamb is a source of healthy, unsaturated fats. Nearly 40% of the fat in lean lamb is heart-healthy monounsaturated fat. On average, a 3-ounce serving of lamb is lean and has only 150 calories. Lean cuts include the leg and loin.
The 2015 Dietary Guidelines gives special recognition to the Mediterranean dietary pattern for its healthful eating approach. Lamb is a staple protein in a healthy Mediterranean-style diet, particularly in Greek cuisine. Lamb is nutrient-rich and on average, it’s an excellent source of protein, vitamin B12, niacin, zinc, and selenium and a good source of iron and riboflavin.
This pita with tzatziki sauce is a way to start on the path to a Mediterranean-style diet.
6 ounces plain Greek yogurt 1/2 cup seedless cucumber, peeled and finely chopped 1 tablespoon fresh dill, finely chopped 1 teaspoon red wine vinegar salt, to taste
For the Lamb Meatballs:
1 pound ground lamb 3 cloves garlic, minced 1/4 cup onion, finely chopped 2 tablespoons fresh parsley, chopped 1 tablespoon lemon zest 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper, or more if more heat is desired
For the Pitas:
4 whole grain pita pockets, warmed 1/2 cup grape tomatoes, halved 1/2 cup seedless cucumber, chopped 2 cups lettuce, chopped
Instructions
For the Tzatziki Sauce: In a small bowl, combine yogurt, cucumber, dill, and red wine vinegar. Season with salt, to taste. Set aside.
For the Meatballs: Preheat the oven to 400°F. Place a wire rack on a sheet pan. Set aside. In a large bowl, combine lamb, garlic, parsley, lemon zest, salt, pepper, and cayenne pepper. Mix well to combine. Form small meatballs and place on the wire rack. Bake for 20-30 minutes or until internal temperature reaches 165°F. (cook time will vary depending on how large the meatballs are)
To assemble: In a pita pocket stuff pockets with lettuce, cucumber, and tomatoes. Add a smear of Tzatziki sauce and 3-4 meatballs per pita.
Notes
Meal prep tip: Make a double batch of these meatballs and freeze for later.
Keywords: lamb, sauce, Tzatziki, Greek
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Tell me your favorite ways you cook with lamb! Drop a comment below or tag me on Instagram.
February is Heart Health Month and oats have a stellar reputation for their heart health benefit. Do you know the difference between each variety of oats?
Fiber’s role in heart health
Dietary fiber can help improve blood cholesterol levels and lower your risk of heart disease, stroke, obesity and even type 2 diabetes.
The American Heart Association recommends that at least half of the grains you eat be whole grains. Eating whole grains (like oats) are consistently associated with a reduced risk of chronic disease, including cardiovascular disease. Whole grain oats and oat bran can help lower blood cholesterol thanks to the power of beta-glucan – a soluble fiber, largely unique to oats, that basically tells your liver to pull LDL cholesterol out of the blood. Then, it binds to some of the cholesterol in your gut, keeping it from ever reaching your bloodstream.
You head to the grocery store to pick up oats, and there are so many options. Steel-cut oats, rolled oats, old-fashioned oats – what’s the difference?
Steel Cut Oats
Steel-cut oats, also known as Irish or Scottish oats, are oats that are processed by chopping the whole oat groat into several pieces. This type of oatmeal takes the longest to cook. Why? Because the outside layer of the whole grain, the bran, is fully intact. A longer cook time penetrates through the bran creating tender, yet a chewy texture that retains much of its shape even after cooking.
Don’t have time in the morning to cook steel-cut oats? I don’t blame you! Prepare them in advance by cooking them over the stovetop, in a crockpot, or Instant Pot. Or try my frozen muffin tin method.
Rolled oats, also known as old-fashioned oats, are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.
Rolled oats cook faster than steel-cut oats. They absorb more liquid and hold their shape well during cooking. With their faster cook time, enjoy a bowl of warm oatmeal in the morning or use in recipes like muffins, granola, pancakes, or other baked good recipes.
Quick oats, also known as minute oats or instant oats are rolled oats and that are steamed for even longer. As the most processed type of oat, instant oatmeal cooks in seconds and has a smooth, creamy, and soft consistency and mild flavor.
Quick cook more quickly than steel-cut or rolled oats, but retain less of their texture, and often cook up mushy. Plus, be mindful of the multiple varieties of quick oats in the shelf. Tip: Opt for the quick oats in the canister vs. the individual packets. Not only will you save money, but often the packets contain disodium phosphate (aka. salt), to help them swell even faster in the microwave, whereas the canister contains just the oats. Additionally, the packets contain added sugar, if choosing the flavored varieties.
Consuming uncooked oats, like overnight oats that are soaked in milk or yogurt to soften, contain resistant starch. Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut.
The John Hopkins Patient Guide to Diabetes notes that “When starches are digested they typically break down into glucose. Because resistant starch is not digested in the small intestine, it doesn’t raise glucose. Gut health is improved as fermentation in the large intestine makes more good bacteria and less bad bacteria in the gut. Healthy gut bacteria can improve glycemic control. Other benefits of resistant starch include increased feeling of fullness, treatment and prevention of constipation, decrease in cholesterol, and lower risk of colon cancer. Resistant starch is fermented slowly so it causes less gas than other fibers.”
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Happy National Registered Dietitian Day. As we wrap up this informational series of becoming a Registered Dietitian (Part One, Part Two) to celebrate National Nutrition Month, stay tuned the rest of the month for guest RD’s to share their stories.
It is a special day for Registered Dietitians. March 11th is National Registered Dietitian Day!!
As the nation’s food and nutrition experts, registered dietitian nutritionists are committed to improving the health of their patients and community. Registered Dietitian Nutritionist Day commemorates the dedication of RDNs as advocates for advancing the nutritional status of Americans and people around the world.
The title of this post should really be, “Life as a Registered Dietitian”. This is my first time celebrating this holiday and I am very excited.
The doors have really opened up for a career in dietetics over the years.
Employment opportunities RDs or RDNs work in a wide variety of settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. Many work environments, particularly those in medical and health-care settings, require that an individual be credentialed as an RD or RDN.
RDs or RDNs work in:
Hospitals, clinics or other health-care facilities, educating patients about nutrition and administering medical nutrition therapy as part of the health-care team. They may also manage the foodservice operations in these settings, or schools, daycare centers or correctional facilities, overseeing everything from food purchasing and preparation to managing staff.
Sports nutrition and corporate well ness programs, educating clients about the connection between food, fitness and health.
Food and nutrition-related business and industries, working in communications, consumer affairs, public relations, marketing, product development or consulting with chefs in restaurants and culinary schools.
Private practice, working under contract with healthcare or food companies, or in their own business. RDs or RDNs work with foodservice or restaurant managers, food vendors and distributors, athletes, nursing home residents or company employees.
Community and public health settings, teaching, monitoring and advising the public and helping improve quality of life through healthy eating habits.
Universities and medical centers, teaching physician’s assistants, nurses, dietetics students, dentists and others about the sophisticated science of food and nutrition.
Research areas in food and pharmaceutical companies, universities and hospitals directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public.
(source)
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Throughout my dietetic internship I really grew professionally. It helped me find my niche in the dietetics world. Just like any field someone knows someone, so it is always good to network and make long lasting relationships. Meeting so many professionals in the field with new preceptors almost weekly opened so many doors and opportunities.
For myself personally, I knew the clinical environment was just not for me. While I liked the action in the hospital, I wasn’t able to utilize my culinary training like I would have liked to. I looked for other options when I was applying for my first job as a Registered Dietitian.
I am now using my Registered Dietitian certification and culinary degree in so many ways.
As you many know, if you are a consistent reader of RDelicious Kitchen, I am a Supermarket RD for a grocery chain in the northeast. This job is more than I could have even dreamed of. What’s a better place to provide nutrition education, than the place they shop for all of their food! As a Supermarket RD, I provide FREE nutrition services to the customers, employees, and the community – like nutrition education classes, seminars, presentations, consultations, grocery store tours, adult cooking classes, kids cooking classes, plus so much more! Every month I provide a calendar of events for customers to participate in. Customers and employees are able to sign up for individual appointments at any time and their is no limit to how many times they are allowed to come, which is amazing, because often times insurance may only cover 2-3 visits with a RD.
I really get to showcase my culinary training by teaching many cooking classes for adults and kids. It’s an awesome way to introduce new healthy foods to customers that they may not have seen before or too scared to try themselves. For example, one of my classes I recently used the whole grain teff, and not one person in my class had even heard about it before. Plus, I help customers learn new cooking techniques that they can utilize in their own kitchens. This is one of my favorite things to do at work.
Since I work in a grocery store full time, I like to share with my readers here what my latest “Supermarket RD Pick” is to introduce even more people to healthier choices found right in your grocery store.
Along with working as a Supermarket RD, I also work as a personal chef and recently started culinary nutrition consulting work on the side, and of course writing here at RDelicious Kitchen!
Connect with me on Linkedin!
Interested in becoming a Registered Dietitian or already on your way? Hope this mini series was helpful! Don’t hesitate to reach out if you have any questions: email – [email protected]
Stay tuned for the rest of this month as some guest RD’s will be sharing their stories! Disclosure: I received permission by the Academy of Nutrition and Dietetics for use of NNM logo.
Becoming a Registered Dietitian: Part One covered Steps 1 & 2 of becoming a Registered Dietitian, about college courses and the dietetic internship you must complete in order to be eligible to take the RD Exam. In case you missed it, stop there first.
Today is all about Step 3 – Study materials to help prepare you to pass the RD exam. While completing the dietetic internship you learn so much, you really need to study to be fully prepared to take the RD exam.
The exam is broken up into 4 domains: Food & Nutrition Sciences, Nutrition Care, Management of Food & Nutrition, and Foodservice Systems.
The exam is always taken at a test center that must follow the regulations of the exam. It is computerized and you are provided with a calculator and a mini white board to work out answers.
The questions are not in any specific order. The exam gives a minimum of 125 questions. Out of those 125 questions, 100 of them count toward the exam and 25 of them are testing for future RD exam questions. I personally, did not like knowing this. When I got to a particularly hard questions I second guessed if it was a real question or a question for future exam that wasn’t counting toward my exam.
Also, 125 exam questions is the minimum. You could get up to 145 exam questions. As you are taking the exam it is being monitored of the difficulty level. If the examinee receives more difficult questions throughout, fewer questions are needed to be answered correctly to pass the exam. Personally, I had all 145 questions.
The exam has a time limit set for 2.5 hours. You must answer each question to move on to the next one. The exam times out once the 2.5 hours are up.
The exam costs $200 dollars. If you happen to not pass the first time, you unfortunately have to wait 6 weeks to take the exam again.
Before you take the exam, you have to fully prepare yourself. There are various study materials out there to utilize. I want to share the ones I have used and other resources that are available.
Jean Inman’s Study Guide
You could go to her two day seminar to go through all the material in full detail, or you can purchase the materials to study at home. While it’s a little pricy at $385, I believe it was 100% worth it and I valued this guide the most and felt like it prepared me the best.
The study materials include:
• Detailed, comprehensive Study Manual following CDR study guidelines, covering all Domains. We do all the research, so your time is spent studying, not searching for information!
• All lectures on CD. Listen as you study the Manual. Because most of what is discussed is printed for you in the Manual, note-taking will be minimized. Your time can be spent learning.
• Over 1000 sample test questions.
• Tips on how to study and how to take the computerized test.
• Individual support provided by mail, phone or e-mail. If you have questions after you have studied a section.
The study materials are very in depth covering the nitty-gritty details that will appear on the exam. I would listen to the CDs in the car or on my iPod and go for a walk. [Side note: An embarrassing moment happened when I just put my iPod on shuffle before teaching a spin class. On the the tracks from the study guide came on and was talking about anthocyanins and the gym go-ers were a tad confused. lol] Visual Veggies
Get the experience you need to prepare yourself for the Registration Exam for Dietitians. The RD Practice Exam is a multiple-choice quiz application that closely resembles the actual RD Exam. The practice exams contain questions comparable to what is asked on the actual exam. All exam domains and their subcategories are included with many questions in each. The practice exams are timed tests to simulate the pressure of test-taking with limited time. Beyond the actual exam, the RD Practice Exam provides immediate feedback on whether the selected answer is correct or incorrect. Plus, a detailed description for each question explains more about the topic for a full learning experience.
I really loved Visual Veggies. It was great to have a structure like the how the RD exam would be – a timed series of questions. While Jean Inman’s practice questions had an answer key to the questions, I preferred Visual Veggies practice tests, because it had an explanation for each question you got incorrect.
What is also great, is that you can download the software to your computer, iPad, iPhone, or iPhone touch so you can easily study on the go!
The practice exams also give you a breakdown of how you did with the questions from each domain. This was a big help to see which areas I was strong in and other areas that I was weak in and needed to study more. The software can take an average of all of your exams taken to give you an overall average in each domain as well. ** Other study materials my fellow RD friends have used: materials from EatRight.org, RDstudy.com, RD Exam Secrets Study Guide. I have not personally used any of these. If you have used any of these before, please share what you liked/didn’t like about these study materials.
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Tips for studying and taking the exam:
1. Give yourself a timeline.
I scheduled my exam the second my paperwork went through for completing my dietetic internship. Knowing when I was taking the exam, I scheduled the days I would study and planned what domains I would cover each of those days. 2. Get out of the house.
Studying at home, I would often get distracted. I became Starbucks best customers during those weeks of studying. I would be more focused when I was studying elsewhere. Plus, the perk was a a treat to a latte. 3. Practice!
Yes, you may have majority of the material memorized, but make sure you are able to apply the information to answer the exam questions. I personally felt the exam questions were great prep to apply the information studied. 4. Don’t overstudy.
Often times, overstudying can lead to second guessing the answers. Which brings to the next tip. 5. Be confident!
Be confident in your answers. What took me awhile to get used to, was that you had to answer the question to move forward to the next questions, and not able to go back to any questions. I would get super anxious about this, but remember you don’t have to get a perfect score. The questions I noticed I was taking a little too long on, I would try to eliminate as many wrong answers as I could and make an educated guess. 6. Celebrate!!!!
You just passed the RD exam. Congrats on becoming a Registered Dietitian. It is am amazing feeling after passing the exam. All the hard work feels like it has truly paid off! Disclosure: I received permission by the Academy of Nutrition and Dietetics for use of NNM logo. I was provided the Visual Veggies software for free. All thoughts and opinions are my own.
Join Julie at RDelicious Kitchen as she shares the steps in order to become a Registered Dietitian and her journey to becoming a RD.
Happy National Nutrition Month. In case you missed it, stop over to my blog post earlier this week to learn about what National Nutrition Month is and the difference between a Registered Dietitian and a Nutritionist.
So, how to you become a Registered Dietitian?
Every Registered Dietitian needs to complete the following in order to get those little RD credential letters after your name. [Step One] Complete a set of course accredited by the Academy of Nutrition & Dietetics (AND). [Step Two] Complete a dietetic internship, also accredited by the Academy of Nutrition & Dietetics. [Step Three] Study, study, study, and pass the RD exam! [Step Four] Continue to learn and keep up with the latest research with continuing education credits.
Today, we are going to learn a little more about steps 1 & 2. Step One: Complete a set of course approved by the Academy of Nutrition & Dietetics (AND).
In order to move on to step two of completing a dietetic internship, you must complete at least a bachelor’s degree and ACEND-accredited coursework requirements (Didactic Program in Dietetics).
Now, where some colleges have nutrition courses, they may not be accredited by AND or cover the required materials to move on to completing a dietetic internship. Be sure to research schools before applying.
Find accredited nutrition programs here:
Step Two: Complete a dietetic internship, also accredited by the Academy of Nutrition & Dietetics.
After you complete all of the undergraduate course work, the next step is to apply to a dietetic internship, and get accepted!
AND provides another portal for you to see the various internship programs here:
Dietetic Internship programs are very competitive, so it is important to keep your GPA up during undergraduate course work and be involved in various activities and volunteer experiences as much as possible.
There is a common application called DICAS (Dietetic Internship Central Application Services) to upload all of your prerequisite course, resume, volunteer experience, etc.
You are able to apply to as many programs as you choose, but then you are ranked according to your application and matched to one of the internships that you applied to. For a better understanding of the matching system click here.
Often schools will also hold interviews for the applicants they are interested in.
Currently all DIs must provide at least 1200 hours of supervised practice. This is usually completed in 8-24 months depending on the availability of a part-time schedule or requirement of graduate credit. Individuals completing the program who are verified by the program director are eligible to write the CDR registration examination for dietitians. Read in more detail of the coursework completed during a dietetic internship here.
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“When you grow up, what do you want to be?” How many times were you asked that when you were younger. I don’t think many children really raise their hand and say Registered Dietitian, myself included.
I remember being a senior in high school with so many different ideas of what I wanted to do for a career. I just remember feeling so stressed with the feeling at 17 years old deciding what I wanted to do for the rest of my life.
I actually started at Cabrini College with a major in Health Promotion. Honestly, part of my interest there was that I could play field hockey, but as I was attending Cabrini, I realized that this school and this major was not for me. I still wanted to be in the health field, but unsure where.
Cabrini Field Hockey team photo
Step One:
The next year, I transferred to Johnson & Wales University where I can say it was one of the best decisions of my life. For work, I recently spoke to a high school about going to culinary school and then how to become a Registered Dietitian after. I was reminiscing of all of the amazing classes and opportunities I had there that really made me grow in the profession as a Registered Dietitian.
Going to culinary school is not as the traditional route of undergraduate course studies that many nutrition students take in order to become a Registered Dietitian.
At Johnson & Wales you must complete an Associate’s Degree in Culinary Arts before going into the Bachelor’s Degree of Culinary Nutrition that contains the accredited DPD classes.
My first day at Johnson & Wales!
The Associate’s Degree in Culinary Arts really covered all the basics of cooking skills, techniques, various cuisines, and cooking methods with classes like:
Then you have to apply to the Bachelor’s Degree for Culinary Nutrition at Johnson & Wales where you continue to take culinary classes, but with a heavy nutrition focus and cover all the academic nutrition courses accredited by AND as well.
(^ that was actually one of my Chefs when I was attending JWU!)
Some of the Culinary Nutrition classes include:
These classes were so valuable. I use so much of the material I learned from JWU today. With a degree in Culinary Nutrition, it really opens up so many doors for different careers in nutrition.
After completing JWU, I actually didn’t go on right away into a dietetic internship program. During the application process during my senior year at JWU, I ended up needing surgery and took a full trimester off from classes. I then had to finish my courses during the that summer after graduation.
I feel like taking the year off before applying was actually a blessing in disguise. It gave me time to really research and figure out that I definitely wanted to take the next steps to become a Registered Dietitian. I worked to save money and really improved my resume with more volunteer hours and various experiences to strengthen my application. Without that extra oomph, would I have gotten in if I applied right out of JWU?.. We will never know! Step Two:
I was accepted to the College of Saint Elizabeth for my dietetic internship!
By completing my dietetic internship at the College of Saint Elizabeth, I completed 1200 + hours of supervised practice in many different areas including: food service management, medical surgical inpatient care, enteral/parenteral nutrition, developmental care, school food service, diabetes outpatient care, renal outpatient care, community nutrition, long term care, and corporate wellness.
The 3 dietetic coordinators at CSE were absolutely amazing. They all had different areas of specialties which I really felt like brought the whole program full circle in helping prepare the students for success.
With covering so many hours of the dietetic internship, I was able to experience so many setting of where a dietitian can work and what dietitians do in these various settings. I learned a SO much more than what a text book could ever provide. I am a much better learner hands-on and this is exactly what the dietetic internship is.
With being exposed to so many setting of what a dietitian can do, also helped me figure out what I wanted for my career as a Registered Dietitian. Personally, for me I knew clinical wasn’t the setting that I was looking for long term. As I found it rewarding, I just think being in hospitals myself for various reasons, I wasn’t particularly fond of the environment.
While the dietetic internship prepared me a lot .. there was still A LOT of studying needed to be done before taking the RD exam. So stay tuned! Coming up: Becoming a Registered Dietitian: Part Two – Study tools and materials for the RD exam Becoming a Registered Dietitian: Part Three – My experience as a Registered Dietitian
Disclosure: I received permission by the Academy of Nutrition and Dietetics for use of NNM logo.
Happy National Nutrition Month! Tune in all month for nutrition themed posts including: steps to becoming a RD, my personal journey to becoming a RD, featured RDs sharing their stories, plus nutritious recipes and more!
National Nutrition Month is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2015 is “Bite into a Healthy Lifestyle,” which encourages everyone to adopt eating and physical activity plans that are focused on consuming fewer calories, making informed food choices and getting daily exercise in order to achieve and maintain a healthy weight, reduce the risk of chronic disease and promote overall health. (source)
This year celebrating National Nutrition month is a little extra special. This is the first National Nutrition month I am celebrating as a Registered Dietitian! Time flies when you are having fun.
This month I thought it would be a lot of fun to share my experiences of becoming a Registered Dietitian and feature other fellow RD’s as well.
Throughout my first year as a Registered Dietitian, I cannot even count the number of times I explained what the difference between a Registered Dietitian and a Nutritionist is.
The general populations is often confused about the difference between a “nutritionist” and a dietitian, but it is not accurate to use these terms interchangeably. Some registered dietitians (RDs) may refer to themselves as nutritionists, possibly to simplify things for someone less familiar with the term dietitian, but not all nutritionists are RDs.
The title nutritionist could be an array of different things. It is not a recognized credential and the definition can even vary from state to state. In certain cases, one may call themselves a nutritionist and may have some nutrition education and even obtained a bachelor’s degree in nutrition, but did not complete a dietetic internship and pass the RD exam. While others can still call themselves a nutritionist as well by taking a nutrition course without real pertinent education or training in the field of nutrition.
A Registered Dietitian has met specific academic requirements set forth by the Commission of Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics (AND). The credential RD (registered dietitian) is nationally-recognized, legally protected, professional title and it can only be used by those who are authorized by the CDR.
Bottom Line: Registered Dietitians are the nutrition experts through their unique education and experiences with continuing education furthering their knowledge after passing the RD exam.
For the next couple of weeks, I will share my journey how I completed each step of becoming a Registered Dietitian. Stay tuned!
Want your story heard? E-mail [email protected] to be included in this series!
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