What’s The Difference Between A Registered Dietitian And A Nutritionist?
Dietetics (noun): the scientific study of nutrition as it relates to health
A Registered Dietitian (RD) is the industry expert of the food and nutrition world. We’re basically science nerds with an enthusiasm for wholesome foods, a vast knowledge of how our bodies utilize nutrients, and a passion for improving people’s health and overall lives.
Not only are dietitians food/nutrition enthusiasts, but, more importantly, we have the training and hard-earned credentials to qualify us as the authority on nutrition. In fact, dietitians are the only nutrition professional licensed and legally able to give nutrition prescriptions. We work with individuals in all stages of health—from disease management (i.e. diabetes, IBS, eating disorders, Crohn’s, hypertension, etc.) to prevention— in a variety of settings, from clinical and academia, to corporate wellness and private practice.
The process of adding “RD” letters behind your name is quite rigorous: nutrition and dietetics programs require courses in biochemistry, anatomy and physiology, medical nutrition therapy, food science, business, statistics, ecology, food management, nutrition counseling, organic chemistry and medical terminology— all in all, the coursework is similar to that of a pre-med student.
Beyond the classroom, graduates must complete a 1200-hour dietetic internship before qualifying to sit for the national registration exam. Upon passing, RD’s earn continuing education units (CEU’s) to maintain their status, as well as obtain licensure (in 47 states) to legally practice. This licensing ensures practitioners abide by professional and ethical standards, in the interest of protecting public health.
The “nutritionist” title lacks regulation and can be used by anyone regardless of education, training, or experience. Some nutritionists receive general nutrition training through online certificate programs, while others are self-proclaimed nutritionists. While registered dietitians are, by proxy, nutritionists, nutritionists are not registered dietitians.
In terms of guiding the population to a healthier place, there’s plenty of room at the table for non-RD professionals (such as health coaches, nutrition educators, and general health enthusiasts) wanting to promote healthy living resources to otherwise healthy individuals. We’re certainly “in the corner” of those who are passionate about encouraging healthy lifestyles; however, when placing your health in someone else’s hands, our advice is to be intentional in determining that individual’s training, qualifications, and expertise. Make sure the practitioner you entrust your health to is qualified to do so and will provide the quality of care you deserve.
A Registered Dietitian (RD) is the industry expert of the food and nutrition world. We’re basically science nerds with an enthusiasm for wholesome foods, a vast knowledge of how our bodies utilize nutrients, and a passion for improving people’s health and overall lives.
Not only are dietitians food/nutrition enthusiasts, but, more importantly, we have the training and hard-earned credentials to qualify us as the authority on nutrition. In fact, dietitians are the only nutrition professional licensed and legally able to give nutrition prescriptions. We work with individuals in all stages of health—from disease management (i.e. diabetes, IBS, eating disorders, Crohn’s, hypertension, etc.) to prevention— in a variety of settings, from clinical and academia, to corporate wellness and private practice.
The process of adding “RD” letters behind your name is quite rigorous: nutrition and dietetics programs require courses in biochemistry, anatomy and physiology, medical nutrition therapy, food science, business, statistics, ecology, food management, nutrition counseling, organic chemistry and medical terminology— all in all, the coursework is similar to that of a pre-med student.
Beyond the classroom, graduates must complete a 1200-hour dietetic internship before qualifying to sit for the national registration exam. Upon passing, RD’s earn continuing education units (CEU’s) to maintain their status, as well as obtain licensure (in 47 states) to legally practice. This licensing ensures practitioners abide by professional and ethical standards, in the interest of protecting public health.
The “nutritionist” title lacks regulation and can be used by anyone regardless of education, training, or experience. Some nutritionists receive general nutrition training through online certificate programs, while others are self-proclaimed nutritionists. While registered dietitians are, by proxy, nutritionists, nutritionists are not registered dietitians.
In terms of guiding the population to a healthier place, there’s plenty of room at the table for non-RD professionals (such as health coaches, nutrition educators, and general health enthusiasts) wanting to promote healthy living resources to otherwise healthy individuals. We’re certainly “in the corner” of those who are passionate about encouraging healthy lifestyles; however, when placing your health in someone else’s hands, our advice is to be intentional in determining that individual’s training, qualifications, and expertise. Make sure the practitioner you entrust your health to is qualified to do so and will provide the quality of care you deserve.
Why did you decide to become a RD?
A lifelong fascination with nutrition science, the human body, and general health fueled my journey into the dietetics profession. The path by which I became a dietician, however, was anything but typical.
In April 2012—ten months into my one-year term as Miss Louisiana—the Louisiana Dietetic Association (LDA) requested that I address our state legislators at their annual conference. I intended to utilize my firsthand exposure to the obesity epidemic, gained during my travels throughout the state, to speak on that health crisis and communicate the need for legislative support. Moments before stepping up to the podium, however, I learned no politicians would be present, and that my audience would be made up exclusively of registered dietitians. I mentally redrafted my message as I took to the podium, and shared what I had recently witnessed in schools and hospitals around Louisiana.
As Miss Louisiana, I spent considerable time in schools speaking on the value of eating nutritious foods, as well as advocating the importance of exercise through the Governor’s Council on Physical Fitness. It became clear to me that the youth obesity epidemic affected students’ social, academic, and physical qualities of life. During this period, I also spent time traveling with patients to their hospital treatments on Pilots for Patients missions, in addition to making weekly visits to children in hospitals. Over time, I came to realize that, though overweight school children might not be confined to hospital beds, their health risks were comparable to those faced by the patients I visited.
After sharing these stories and concerns with the hundreds of dietitians I addressed at the LDA conference, I underscored how we must continue doing everything in our power to resolve this health crisis. I emphasized the moral imperative we face to not only improve the health status of hospitalized children, who are never given the choice between sickness and health, but to also be proactive about “choosing health” for our schoolchildren.
After the address, a dietitian approached me and shared that she recognized my compassion for others and enthusiasm for nutrition. She encouraged me to pursue RD credentials and to consider becoming a spokesperson for the Academy of Nutrition and Dietetics. Having already obtained a communications degree, this singular exchange caused me to rewrite the very blueprint of my life and future career. Rather than pursuing a Master of Arts in Communication at Johns Hopkins that fall, I launched myself wholeheartedly into the rigors of studying nutrition and dietetics; never once have I looked back.
I live for the moments my clients have epiphanies around how simple and enjoyable eating well can be. It's a thrill any time I witness a child pull a vegetable from the soil to taste a “real carrot” for the first time or hear a client’s hit his/her newest weight loss milestone. My job is to connect the dots for confused consumers on fact versus nutrition myth and inspire them to nourish their bodies, minds, and spirits. It's incredibly rewarding to work in this profession--I love what I do!
In April 2012—ten months into my one-year term as Miss Louisiana—the Louisiana Dietetic Association (LDA) requested that I address our state legislators at their annual conference. I intended to utilize my firsthand exposure to the obesity epidemic, gained during my travels throughout the state, to speak on that health crisis and communicate the need for legislative support. Moments before stepping up to the podium, however, I learned no politicians would be present, and that my audience would be made up exclusively of registered dietitians. I mentally redrafted my message as I took to the podium, and shared what I had recently witnessed in schools and hospitals around Louisiana.
As Miss Louisiana, I spent considerable time in schools speaking on the value of eating nutritious foods, as well as advocating the importance of exercise through the Governor’s Council on Physical Fitness. It became clear to me that the youth obesity epidemic affected students’ social, academic, and physical qualities of life. During this period, I also spent time traveling with patients to their hospital treatments on Pilots for Patients missions, in addition to making weekly visits to children in hospitals. Over time, I came to realize that, though overweight school children might not be confined to hospital beds, their health risks were comparable to those faced by the patients I visited.
After sharing these stories and concerns with the hundreds of dietitians I addressed at the LDA conference, I underscored how we must continue doing everything in our power to resolve this health crisis. I emphasized the moral imperative we face to not only improve the health status of hospitalized children, who are never given the choice between sickness and health, but to also be proactive about “choosing health” for our schoolchildren.
After the address, a dietitian approached me and shared that she recognized my compassion for others and enthusiasm for nutrition. She encouraged me to pursue RD credentials and to consider becoming a spokesperson for the Academy of Nutrition and Dietetics. Having already obtained a communications degree, this singular exchange caused me to rewrite the very blueprint of my life and future career. Rather than pursuing a Master of Arts in Communication at Johns Hopkins that fall, I launched myself wholeheartedly into the rigors of studying nutrition and dietetics; never once have I looked back.
I live for the moments my clients have epiphanies around how simple and enjoyable eating well can be. It's a thrill any time I witness a child pull a vegetable from the soil to taste a “real carrot” for the first time or hear a client’s hit his/her newest weight loss milestone. My job is to connect the dots for confused consumers on fact versus nutrition myth and inspire them to nourish their bodies, minds, and spirits. It's incredibly rewarding to work in this profession--I love what I do!
Why beets?
What’s not to love about beets? They’re rich in color, full of pun-potential, and contain loads of antioxidants that fight free-radicals, a phenomenon known as “beet-boxing”... It’s true, we’re a bit obsessed with these edible little gems.
Beets taste pleasantly earthy and sweet and are pretty, inside and out — their vibrant color ups the aesthetic of any dish and can potentially improve blood pressure, brain function, athletic stamina! Whether you juice ‘em, roast ‘em, pickle ‘em or toss the greens in a salad,beets are nutritional powerhouses.
Beet-haters say they taste “like dirt” or— our favorite—“like the basement.” Our theory? Most of you had horrible first-experiences with canned beets (something even we'd turn away!). Ipso facto, a generation that considers beets their veggie-nemesis is born.
Our icon is the beet because it’s our mission to reintroduce them in palate-pleasing ways and, ultimately, grow a new generation of beet-lovin’ people. A lofty aim, we know— the last person to try and make you eat dirt was your big brother. But helping people discover how to embrace beets in their diet--while it may be the ultimate challenge-- is our best barometer of upgrading people’s health.
Give a man beets, and he may (or may not) eat for a day. Teach a man to love beets, and you lengthen his lifespan.
It’s time we make peace with beets, once and for all (and maybe drop a beet or two).
Beets taste pleasantly earthy and sweet and are pretty, inside and out — their vibrant color ups the aesthetic of any dish and can potentially improve blood pressure, brain function, athletic stamina! Whether you juice ‘em, roast ‘em, pickle ‘em or toss the greens in a salad,beets are nutritional powerhouses.
Beet-haters say they taste “like dirt” or— our favorite—“like the basement.” Our theory? Most of you had horrible first-experiences with canned beets (something even we'd turn away!). Ipso facto, a generation that considers beets their veggie-nemesis is born.
Our icon is the beet because it’s our mission to reintroduce them in palate-pleasing ways and, ultimately, grow a new generation of beet-lovin’ people. A lofty aim, we know— the last person to try and make you eat dirt was your big brother. But helping people discover how to embrace beets in their diet--while it may be the ultimate challenge-- is our best barometer of upgrading people’s health.
Give a man beets, and he may (or may not) eat for a day. Teach a man to love beets, and you lengthen his lifespan.
It’s time we make peace with beets, once and for all (and maybe drop a beet or two).
What are your favorite health and nutrition resources?
We get our fill of health information and stay up-to-date on the latest from countless sources, but here are some favorites:
- Huffpost Healthy Living: http://www.huffingtonpost.com/healthy-living/
- New York Times Well Blog: http://well.blogs.nytimes.com/
- The Chalkboard Magazine: http://thechalkboardmag.com/
- Furthermore Equinox Blog: http://furthermore.equinox.com/
- Eat Right http://www.eatright.org/
What do you eat?
I eat food. Real food. Mostly plants, nuts & seeds, eggs, yogurt, whole grains, a good bit of fish, healthy doses of tea, coffee (sometimes black, other times not), and red wine, mostly lean meat, but also the occasional slice or two of bacon on lazy Saturdays. I can’t live without ripe avocado smudged over toast with flakey sea salt and red pepper, preferably on a slice of sourdough straight from my oven— quickest meal ever! I also love prosciutto on artisanal pizza with gobs of fresh mozzarella topped with peppery arugula and finished with balsamic reduction.
The truth is, even as a dietitian, I’m not “perfect”. While I do put to practice every tenet espoused here on HWH, I too partake in delivery pizza from time to time. Or a slice of pie. Or (fill in the blank with any “bad”-yet-crazy-good food you can think of.) I crave just as much as the next person. But I make sure to enjoy mindfully, try not overdo portions, and get right back to eating the healthy foods I love the next meal. Like life, food is a balancing act. And sometimes, to balance requires a healthy dose of chocolate.
The truth is, even as a dietitian, I’m not “perfect”. While I do put to practice every tenet espoused here on HWH, I too partake in delivery pizza from time to time. Or a slice of pie. Or (fill in the blank with any “bad”-yet-crazy-good food you can think of.) I crave just as much as the next person. But I make sure to enjoy mindfully, try not overdo portions, and get right back to eating the healthy foods I love the next meal. Like life, food is a balancing act. And sometimes, to balance requires a healthy dose of chocolate.
Do you accept insurance? What pay forms are accepted?
HWH is completely fee for service. While we do not directly accept insurance, we can provide you a superbill to file on your insurance for reimbursement. We accept cash, check, and credit/debit cards, and payments can be made installments.
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