Happy Registered Dietitian Nutritionist Day! In honor of this special day during National Nutrition Month I’ve connected with Registered Dietitian’s in various areas of dietetic careers to share what they do and why they love being Registered Dietitians!
Are you thinking about becoming a Registered Dietitian? I shared my journey and the steps to becoming a Registered Dietitian in a three-part series. To learn more read Part 1, Part 2, and Part 3. Never hesitate to reach out if you have any other questions! I am always happy to help!
The field of dietetics has drastically grown over the years. A job as a Registered Dietitian is not just limited to a clinical setting anymore. There are so many options to explore.
I’m excited to share these wonderful Registered Dietitians today to celebrate Registered Dietitian Day! I mean, we have our own holiday.. we are kind of a big deal.
Where did you complete your nutrition education and dietetic internship?
I went a little different of a route than most dietetic students. I completed my Bachelor degree in Culinary Nutrition, Concentrations in Leadership Studies and Biology at Johnson & Wales University. I LOVED culinary school. Then I completed my dietetic internship at the College of Saint Elizabeth in NJ.
What is your job title? What do you do?
Sometimes I feel like I have an identity crisis when I answer this question. Like many entrepreneurial dietitians, I wear many hats!
I own my own business Julie Harrington Consulting LLC, as a Culinary Nutrition Consultant. I work with like-minded brands developing new recipes, creating recipe videos, freelance writing, and media/spokesperson work. My passion is educating about nutrition through food! My blog and social media feature nourishing recipes with creative culinary ideas to help everyone cook a little more in their kitchens.
I also work at Living Plate LLC, a nutrition education and counseling center, as their Culinary Nutrition Programs Coordinator. There I wear many hats too! I teach interactive hands-on cooking classes, give community and corporate wellness presentations, as well as providing nutrition counseling. I work a lot behind the scenes creating content and materials for Living Plate Pro, nutrition education programming that incorporates food experience to share with other RD’s.
I am also serving a two-year term on the executive committee for Nutrition Entrepreneurs DPG group as the newsletter editor.
Describe a day in the life of your job as a Registered Dietitian.
There is no typical day for me! I am at Living Plate Monday-Thursday, but my hours always vary due to different cooking classes, presentations, and events. A day could be spent creating new recipes, taking photos and creating videos. Or I can be parked at my computer writing articles, editing photos, etc. I love that my career takes me in so many directions. It’s something new every day!
What is your favorite part of your job?
I love connecting with people and sharing my passion for cooking to help them create a healthier relationship with food. The hands-on cooking classes are my absolute favorite to teach because I can just see clients confidence building and I can help them break barriers to help them continue to reach their health goals through the food they are eating.
Through my consulting business, I have met some awesome colleagues that I’ve had the pleasure to work and collaborate with.
What is your favorite food?
Ask me this question tomorrow and I will probably give you a different answer. Right now, I cannot go a day without citrus. I’ve been loving cara cara oranges, blood oranges, grapefruit, and sumo mandarins. Also, my meal prep has been including quiches weekly. There are just so many combinations you can create!
Connect with Julie:
Website | Twitter | Instagram | Facebook | Pinterest
Where did you complete your nutrition education and dietetic internship?
I completed my Bachelor of Science in Nutrition and Dietetics along with my combined MS-DI program at the University of Rhode Island.
What is your job title? What do you do?
I’m currently a Health & Wellness Specialist at KIND Snacks and previously was a Registered Dietitian/Outpatient Oncology Nutrition Coordinator at Northern Westchester Hospital. While working in the hospital, in addition to providing medical nutrition therapy, I spent a lot of time understanding how my patients eat and make food decisions. Much of that process stemmed from their understanding of food labels, individual lifestyles, and perceptions of healthful foods and nutrients. This provided a clearer line of sight into ways I can introduce wholesome, simple food and snack options to improve their overall diet quality. One brand that always rose to the top of my list, that I ate and purchased myself, was KIND Snacks. I had always envisioned transitioning to work within a food company where I could help encourage positive change to a broader audience and one that already prioritized health and nutrition, which led to my interest in working with KIND. I reached out to introduce myself, share my love for the brand and seek opportunities and shortly after was grateful to become their first in-house dietitian!
Describe a day in the life of your job as a Registered Dietitian.
There is no typical day at the KIND office which allows my days to be very versatile and rewarding! My work focuses on supporting our new product and nutrition education initiatives and I’ve worked closely on past projects like KIND’s efforts to redefine healthy on the policy front. I also engage with registered dietitians within our Nutrition Collective, which is our external network of nutrition professionals. I also provide strategic nutrition counsel to our internal Marketing and Product Innovation teams and help develop nutrition and health-focused messaging related to our snacks.
What is your favorite part of your job?
I love connecting and engaging with like-minded professionals in the field through our Nutrition Collective. I also enjoy serving as a nutrition media spokesperson to educate our community about KIND’s health initiatives, position on specific nutrition-related topics and the introduction of new products within our portfolio.
What is your favorite food?
I grew up in an Italian household so I love my carbs…pasta, olive bread, whole grains like farro – I love them all!
Connect with Steph:
Twitter | Instagram | LinkedIn
Where did you complete your nutrition education and dietetic internship?
I completed my BS in nutrition with a minor in exercise physiology at the University of Connecticut and my dietetic internship and MS in Nutrition with a concentration in exercise physiology at the University at Buffalo.
What is your job title? What do you do?
While I was the first dietitian to work with the University at Buffalo athletes after passing the RD exam and while completing my Masters, my first job out of grad school was as a full-time professor at Bucks County Community College outside of Philadelphia. I still teach there, though this is my first year, not full time as my business has expanded. I struggle to give myself just one job title! If it had to be one, it’s the owner of Kelly Jones Nutrition, LLC, but I would describe myself as a speaker and consultant in the area of sports nutrition.
Describe a day in the life of your job as a Registered Dietitian.
Every day is different which is what I love about what I do! In the fall and spring, I have a lot of seminars to plan for and provide to sports teams during non-traditional hours in the evenings and on Saturday mornings. During the week, some days I am doing a corporate wellness or community seminar before heading to wellness meetings at a large athletic club, where I created and maintain nutrition and medical fitness programming. Other days, I am reading research studies so that I can write and update sports nutrition continuing education articles or consulting on nutrition communications content for USA Swimming or a couple of food companies I work with. More recently I’ve been spending a lot of time prepping catering menus and educational materials for the Philadelphia Phillies organization. I also do virtual counseling with athletes and created, along with Heather Caplan, run an online nutrition course for active women.
What is your favorite part of your job?
The variety and quantity of people I am able to reach through the variety of services I provide. It’s so exciting to me knowing that media segments, articles an just the nutrition messaging I consult on reaches mass amounts of people so they are provided with valid nutrition information. I also love being able to educate active females on ditching diets and properly fueling their bodies.
What is your favorite food?
Hard question for a foodie! I would have to say my buckwheat oat pancakes right now, but the buffalo cauliflower at Front Street Cafe in Philadelphia is something I’ll really crave on occasion!
Connect with Kelly:
Website | Blog | Twitter | Instagram | Facebook
Where did you complete your nutrition education and dietetic internship?
I completed my BS in Dietetics at SUNY Oneonta and Dietetic Internship at Northwell Health in Long Island, NY.
What is your job title? What do you do?
I am the Director of Wellness at CulinArt Group, a dining services provider, where I oversee the development and management of all wellness and sustainability programs. I’m also the owner of KH Nutrition Services, a private nutrition counseling and consulting practice business. I work both one-on-one and in groups to provide coaching in the areas of intuitive eating and sports nutrition.
Describe a day in the life of your job as a Registered Dietitian.
I work in a corporate setting where no two days are alike! I oversee a team of regional Registered Dietitians and some days might be spent drafting or editing a nutrition newsletter, working to develop a lesson plan for a lunch-and-learn or providing nutritional analysis on some of our latest culinary creations. I love collaborating with our chefs to create delicious, well-balanced meals for our guests. After my corporate workday ends, several nights a week I also meet virtually with clients, write or develop recipes for my blog.
What is your favorite part of your job?
As an RD who loves food and teaches an intuitive eating approach, I love helping people ditch diets and rediscover a happy, balanced way to eat and move their bodies.
What is your favorite food?
These days, pregnancy has me craving all types of cereal. Life cereal and peanut butter Puffins have been my favorites lately!
Connect with Kim:
Where did you complete your nutrition education and dietetic internship?
I graduated from Bastyr University in Seattle with my MS in nutrition/dietetics. It is such a great program – a rigorous didactic program that focuses on a whole food approach to nutrition. I got to take extra classes about supplements, whole food cooking, eating disorders and gardening. I did my internship at the Edward Hines Jr VA Hospital in Chicago. That was also a fantastic program – very clinical and fast-paced. I learned so much.
What is your job title? What do you do?
I’m a spokesperson for the Academy of Nutrition and Dietetics and I also run my blog at Champagne Nutrition. I spend a lot of time researching, writing and developing nutrition talks. I specialize in talking about alcohol and how it can fit into a healthy diet, vegetarianism, oncology nutrition and social media.
I work full time for a very cool company called Arivale in Seattle. We’re a scientific wellness company and I get to combine analyzing my client’s blood labs and genetics to help them make changes that lead to healthier lives.
Describe a day in the life of your job as a Registered Dietitian.
I’m on the phone with reporters or blogging early in the mornings and on the weekends. I love this work so it’s really a joy to put in the extra hours. During the weekdays, you can find me at Arivale on the phone talking to my clients, leading my team, and working on all the projects that come up in a start-up. It’s fun! I do spend a lot of time at my computer so in my free time I cook a lot developing my recipes and I do as much yoga as I can to stretch out.
What is your favorite part of your job?
I love knowing the truth about the science of nutrition and then using behavior change with my clients to help them make changes they can stick to long-term. I also love that I get to write about nutrition so much – that combines two of my life’s passions.
What is your favorite food?
I’m a big pizza person. I’m a vegetarian so I’ll add pineapple, mushrooms, broccoli, spinach, tomato, basil, bell peppers – all the veggies!
Connect with Ginger:
Website | Twitter | Instagram | Facebook | Pinterest
Where did you complete your nutrition education and dietetic internship?
I completed my undergrad in dietetics at Michigan State University and completed my dietetic internship through the Aramark distance dietetic program in Chicago.
What is your job title? What do you do?
I’m a Chicago-based, dietitian, recipe developer, and nutrition communications consultant! I used to work in corporate America and took a break to strengthen my nutrition counseling skills and focus on creating recipes with various foods and drinks on behalf of different brands.
Describe a day in the life of your job as a Registered Dietitian.
My typical day varies! On some days I see clients in person and virtually, which means I’m on the computer for most of the day. Other days I’m in the kitchen making recipes and taking pictures, oh and not to mention cleaning up the big mess I just made! I enjoy the flexibility but at the same time I’ve got to say setting a routine for certain days helps keep the productivity up!
What is your favorite part of your job?
My favorite part of my job is helping someone achieve their nutrition goals and making a recipe that makes what seemed like a typical boring vegetable into something fun people will want to make in their own kitchens!
What is your favorite food?
Anything pumpkin related, but especially pumpkin ravioli!
Connect with Maggie:
Website | Twitter | Instagram | Facebook
Where did you complete your nutrition education and dietetic internship?
I completed my didactic coursework at Boston University and then my dietetic internship at VCU Health in Richmond, VA.
What is your job title? What do you do?
I am currently the Nutrition Communication Lead at siggi’s diary. My job is multifaceted but generally speaking, I assist the marketing team with a focus on all nutrition communications. As part of this, I work with the RD community to create content that best meets their needs and supports their work through our ambassador programs and our siggi’s sessions online education portal. Previously, I was a retail RD for ShopRite. That role gave me a great foundation in the food industry and marketing, which helped guide me to my current job!
Describe a day in the life of your job as a Registered Dietitian.
My typical tasks vary greatly, especially depending on the time of year. I project manage various initiatives, such as siggi’s sessions and retail RD demo kits. During busy conference season, I spend a lot of my time prepping for conferences and then traveling to and attending the events. However, I am always communicating with RDs to provide educational materials, demo kits or yogurt to support their work! I get to meet and “e-meet” so many RDs and other health professionals all the time-it really gives me an appreciation for the work this community accomplishes.
What is your favorite part of your job?
I love being able to support the RD community but also spread the word about a food and brand I really stand behind. It is so fun to see the company grow and develop and since we are such a small company, to have a hand in all of that.
What is your favorite food?
Peanut butter (especially on siggi’s No Added Sugar Banana Cinnamon)!
Connect with Jenna and siggi’s:
Website | Twitter | Instagram | Facebook | Pinterest
Where did you complete your nutrition education and dietetic internship?
I received my undergraduate degree in Food and Nutrition from the University of Maine at Orono and completed my dietetic internship at New England Deaconess Hospital in Boston. I also earned my master’s degree at Boston University.
What is your job title? What do you do?
I am a Holistic Cannabis Practitioner and Culinary Nutritionist at Jannabis Wellness. I help people who suffer from pain, anxiety, insomnia, autoimmune disorders, cancer, and other debilitating conditions find relief using medical marijuana. I made this career change when my dad found relief from his pain using cannabis. I realized that the stigma surrounding marijuana and lack of education was preventing people from finding much-needed relief.
My career has taken me from cardiac rehab to nutrition software sales, to consulting dietitian for the US Senate Restaurants and Boston Harbor Hotel, to cookbook author, blogger, podcaster, recipe developer, and media spokesperson to business owner. All of these jobs prepared me to start my business as a holistic cannabis consultant.
Describe a day in the life of your job as a Registered Dietitian.
The nice thing about owning my own business is I can make my own schedule and do things that are important to me. My day may start with a yoga or TRX class at my local YMCA. When I return to my home office I dig in and respond to emails and social media posts. I may see a client or two, work on my website or a Powerpoint presentation for an upcoming talk, fulfill online orders for my Jannabis Wellness CBD products, plan my next cannabis education gathering that I host monthly for Ellementa, or do outreach/marketing for my business.
If I have an intern working with me we may do any of these things or do research on medical benefits of cannabis, create and test a recipe, or work on content for my website. Right now, I need to fit in some studying time for an online end of life doula class that I am taking through UVM. Never a dull moment!
What is your favorite part of your job?
The flexibility! I can make my own hours, and include time to be involved in my community and church, exercise, and walk my mini dachshund!
What is your favorite food?
Of course, I can’t pick just one! Avocados, dark chocolate, cheese, nuts, and red wine top the list.
Connect with Janice:
Website | Twitter | Instagram | Facebook | Linkedin
Where did you complete your nutrition education and dietetic internship?
I completed my undergraduate work at Penn State University (studied Nutritional Sciences). After completing my BS, I entered into the Dietetic Internship program through The College of Saint Elizabeth (with some pretty sweet people 😉 )
What is your job title? What do you do?
I currently work in private practice part-time alongside a psychiatrist. I work with a lot of clients that suffer from anxiety, depression, ADD, and those who are looking to optimize their lives. We discuss those foods and behaviors that can contribute to and exacerbate symptoms. In addition, we cover foods that can help stabilize mood and blood sugar and improve energy and performance. Many of my clients have crazy busy schedules rarely make time for good nutrition. It’s my job to help them overcome obstacles and barriers to find ways to make health a priority but not a hassle. My approach with each client differs depending on his or her goals, lifestyle and situation. Some clients don’t have time to prepare food, so we work together to find healthy options at nearby restaurants or even use meal delivery services to guarantee they’ll have a wholesome meal accessible. I’m often using motivational interviewing to elicit behavior change and develop a healthier relationship with food.
My previous experience includes clinical dietetics, fitness training and personal involvement in the bodybuilding industry. Throughout my journey of nutrition approaches, in addition to overcoming personal struggles that surfaced through my experiences, I’ve adapted a more holistic, intuitive eating approach. Rather than giving diet plans with an end date, cutting out food groups or counting macros and calories, I focus on the underlying reasons we all want better health and weight loss. We want to feel good. Rather than deprivation and willpower, we focus on nutrition that feeds our body and spirit.
Describe a day in the life of your job as a Registered Dietitian.
I’m in a transition period between personal training and private practice dietetics so I tend to be all over the place. I have 8-10 training clients I train throughout the week. The other bulk of my time is spent at our office seeing patients or working remotely doing phone call/skype sessions.
What is your favorite part of your job?
Watching my clients improve. When they give me feedback like “I have more energy to play with my kids” or “I’ve been sleeping so much better” or “I’ve never felt so good” it is extremely rewarding. To be able to impact the health and quality of life of others is why I do what I do.
What is your favorite food?
Hmmmm I don’t know if I have one FAVORITE food. I love peanut butter, dark chocolate, and avocados , and kombucha – not really a food but 🙂
Connect with Lauren:
Website | Instagram | Facebook
Where did you complete your nutrition education and dietetic internship?
I completed my bachelor’s degree at San Francisco State University and my dietetic internship at the California Department of State Hospitals.
What is your job title? What do you do?
I wear many hats. By day I am on the national nutrition team for Bon Appetit Management Company, a large foodservice company with a focus on sustainability. By night I run the global food, recipe, and travel blog Fork in The Road and also do freelance food photography and writing.
Describe a day in the life of your job as a Registered Dietitian.
At my full-time job, I work from a home office but often travel to our accounts across the country to work with chefs to ensure menus have up-to-date and accurate nutrition and allergen information. With Fork in the Road, I am testing and photographing recipes, researching and writing blog content, and learning (by trial and error) about creating a content-based blog and business.
What is your favorite part of your job?
I love the variety of what I do, but the common thread is nutrition and food communications. I love communicating about delicious and healthy foods through writing, speaking, and creating visual content. I am very lucky to do this every day.
What is your favorite food?
That’s a very hard question to answer, but the food that makes me do a happy dance every time I know I’m going to eat it is pasta. Right now I’m a sucker for anything with bucatini or orecchiette.
Connect with Kristina:
Website | Twitter | Instagram | Facebook | Pinterest
Where did you complete your nutrition education and dietetic internship?
I received my Bachelor of Science degree from Rutgers University and completed my dietetic internship at the College of Saint Elizabeth.
What is your job title? What do you do?
My current full-time job is working in private practice as a Registered Dietitian. I provide nutritional counseling/Medical Nutrition Therapy.
Describe a day in the life of your job as a Registered Dietitian.
A typical day in the office consists of meeting with clients 1-on-1 to guide them to better manage their health ailments and often to establish a more balanced and healthier relationship with food. During their hourlong visit, we discuss their goals and discuss recommendations for them to work on before our next visit together.
What is your favorite part of your job?
My favorite part of my job is helping clients discover new foods and new ways to make themselves feel better/live better by eating in a more nutritionally-balanced manner. When my clients realize they don’t have to follow any restrictive diets in order to have personal success, it feels great helping them realize they can maintain a healthy lifestyle without sacrificing the foods they love!
What is your favorite food?
A cheeseburger! In moderation, of course 😉
Connect with Nikki:
Where did you complete your nutrition education and dietetic internship?
This is my second career—I studied legal studies and sociology as an undergrad. Once I figured out I wanted to be a dietitian, I went back to grad school at the University of Illinois at Chicago. I participated in the coordinated program, so my dietetic internship was included with the coursework.
What is your job title? What do you do?
I’m a recipe developer and registered dietitian in private practice. I write recipes and take photos for food brands and farmers. I also author a food blog called The Grateful Grazer. Owning my own recipe development business is a pretty big shift from my days as a clinical dietitian. (I started my RD career at an integrative cancer treatment center.) I’m continually amazed by all of the opportunities out there for us dietitians!
Describe a day in the life of your job as a Registered Dietitian.
Every day is so different, which I love. I put the most energy into cooking, testing recipes, taking photos, and writing blog or social media posts. There’s also a lot of administrative work. (Not always my favorite but necessary to run a business!)
What is your favorite part of your job?
I love when I can spend the entire day in the kitchen. I get into this creative flow when I’m cooking and photographing. It doesn’t feel like work, and I feel so lucky to do what I do.
What is your favorite food?
There’s no way I can pick just one! I’m always seeking out seasonal fruits and veggies because I think they taste the best. I’m also a big fan of simple, comfort food dishes like pasta, curry, and tacos. And anything with avocado.
Connect with Steph:
Website | Twitter | Instagram | Facebook | Pinterest
Where did you complete your nutrition education and dietetic internship?
Undergrad: University of Delaware Dietetic Internship: College of Saint Elizabeth Current: Masters of Science in Nutrition College of Saint Elizabeth
What is your job title? What do you do?
Eurest Senior Wellness Coordinator at Horizon Blue Cross Blue Shield New Jersey. I serve a dual role. I manage the day to day food service cafe (we call it a marketplace) operations while working with the food service team to serve up delicious, nutritious and fun features for employees. I also serve as the wellness nutrition professional onsite and meet with Horizon employees for individual counseling to discuss their personal wellness goals. I work alongside the onsite health coach and fitness professionals to execute wellness programming such as weight loss challenges. I implement wellness presentations and organize food samplings in the marketplace for employees to try new and nutritious foods.
Describe a day in the life of your job as a Registered Dietitian.
Every single day is different! One day I can be bagging delicious bakers kettle chips prior to starting our lunch rush in the cafe and the next day I am being interviewed as the Nutrition Professional for a Horizon BCBS website article.
What is your favorite part of your job?
I love being recognized as a nutrition professional and knowing that our profession is up and coming and in such high demand.
What is your favorite food?
EVERYTHING 🙂 I could honestly eat pizza or pasta all day every day, but I absolutely love olives and hummus.
Where did you complete your nutrition education and dietetic internship?
What is your job title? What do you do?
Describe a day in the life of your job as a Registered Dietitian.
What is your favorite part of your job?
What is your favorite food?
Connect with Jenna:
Healthy Made Easy
Website | Twitter | Instagram | Facebook
Off Season Athlete
Website | Twitter | Instagram | Facebook
Where did you complete your nutrition education and dietetic internship?
What is your job title? What do you do?
Previous to becoming a business owner, I worked in a hospital and had the great benefit of working all jobs in the department including diet clerk, diet tech, clinical dietitian (for about 10 minutes!), kitchen supervisor, and special events/catering supervisor. After leaving the hospital, I became the first RDN hired at the North Texas Food Bank where I was the Nutrition Education Manager and also Events Coordinator. Next, I headed to the land of retail grocery where I was the Sales Manager for HEB/Central Market. I started my culinary nutrition communications agency 16 years ago and haven’t looked back since!
My business has three main silos:
Communications: Marketing and PR strategy, relationship cultivation, and a strong focus on the customer experience are services that I provide routinely for my clients. I also do quite a bit of standard spokesperson work (speaking, writing, content development, social media, etc.). In 2016, I added RDN coaching to my menu of services and have loved seeing my clients excel in their own businesses. This brings me a tremendous sense of personal gratification.
Large and small scale event management and production for food, wine, health and wellness engagement: My team and I execute everything from one on one cooking demonstrations to four-day food and wine festivals. I’m also one of the co-founders of Blog Brulee, an invitation-only, experiential weekend shared among a small, intimate number of healthy food bloggers and RD bloggers.
Culinary Services: This includes recipe and cookbook development for brands, collaborating with chefs to change or improve menus and advising long-term and start-up companies on the importance of culinary nutrition, training, and nutrition analysis.
Describe a day in the life of your job as a Registered Dietitian.
Every day is different and that’s why I love it.
For example, this morning started off with a 2018 Planning call with my fellow Blog Brulee founders, followed by an email response to a reporter on deadline. I’m also prepping for a new coaching client and will spend the remainder of the day working on eight different day events for a client that will happen in the month of April.
I also sent out my weekly billing. (I maintain all of my own billing—I’m a big believer in seeing what goes in and what goes out of the business from a financial aspect). Oh, and I need to enter a few CEU’s into my Portfolio before May 31!
What is your favorite part of your job?
What is your favorite food?
Connect with Robin:
Website | Blog | Twitter | Instagram | Facebook
Where did you complete your nutrition education and dietetic internship?
What is your job title? What do you do?
I’m currently the owner of Street Smart Nutrition, where I work as a private practice dietitian. I help people rediscover joy in eating deeply nourishing meals without restriction or fear. This means I use intuitive eating, Health at Every Size (HAES), and a weight-neutral approach to support the clients I counsel. Currently, I focus on sports nutrition to support athletes of all ages as well as diabetes (Type 1, Type 2, and pre-diabetes). I also maintain the Street Smart Nutrition Blog, where I share simple, delicious recipes as well as information about intuitive eating, food, and culinary topics.
Describe a day in the life of your job as a Registered Dietitian.
Every day is something different! I usually see a handful of clients, then spend the rest of the time competing for freelancing or consulting projects, planning new courses or virtual services, or participating in community events. I also make appearances as a speaker for various corporate wellness and nutrition- or health-focused events, as well as being an active volunteer with the Kansas Academy of Nutrition and Dietetics (KSAND) and the Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group (SCAN DPG). I occasionally work evenings and weekends, but that gives me the flexibility to come into the office late or plan a mid-week day off. While there is no such thing as a typical day, I really enjoy the lack of routine because there is always something that gives purpose to my day and leaves me feeling fulfilled and proud when I lock my office door each night.
What is your favorite part of your job?
What is your favorite food?
Connect with Cara:
Website | Twitter | Instagram | Facebook | Pinterest
Are you a Registered Dietitian? Say hi and comment below sharing a little about yourself and what you do!
Or
Give a shoutout to your favorite Registered Dietitian or a positive experience you’ve had with a Registered Dietitian.