Episode 12: So You Became a Dietitian - Now What?
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Episode Transcript
Participant #1:
I'm Emily and I'm Hannah. We are best friends and dietitians. We have a goal of challenging nutrition, misinformation and fitness trends with an evidencebased approach. Each episode we will dish up our thoughts about the latest facts on a popular health related topic. We're the upbeat dietitians.
Participant #1:
Hi, everyone. Hi, guys. Welcome back in today's episode, we're going to be discussing the different fields of Dietetics. So we briefly touched on this in episode two, and we kind of discussed what an Rd is and practice and that sort of thing. But today we're going to try to break it down further, discuss all the different fields and what they kind of entail. And we hope to get a whole variety of guests who can talk a lot more about all these different fields. But for the time being, we're going to just kind of touch on them. So that way, if any Rd to be listening or any one of the RDS are listening, you can kind of see what all you can do with our credentials. Yeah, we're really excited. Dicetics is a very diverse field in terms of what you can do. And it's really awesome to see all the ways dietitians are changing people's lives in these different areas because I think going into diet headaches, I thought there was only, like, clinical food service, community and sports. I didn't think there was anything else. Yeah, honestly, me too. I didn't even really know much about community, so I'll probably have to take that one off by going in. I think it was like clinical. Yeah. That was my first rotation for my internship. Community was that I had no idea what took back to that. I mean, I knew about, like, Wick, I guess, which we'll get to more about what it does entail, but that was about it.
Participant #1:
Oh, I think Hannah mentioned that all these require an Rd credential, so you must go through the proper education, pass the exam, continue education, all that jazz in the document. Episode two has all the Deeps on what you got to do to get those credentials. Yes, those credits. I like that better than credentials was gross. I did not like that. It was a good effort. I tried. We all know at this point that I'm not good at making fun phrases or abbreviations. I tried too hard. I love whenever you try today at my other job, I said, Hold the candle to something, and it made no sense. Like, you know, like the phrase like you hold a candle. You don't hold a candle to her like that kind of thing. See, I can't even explain what it means. I said it in such a wrong way. Everyone was like, what are you talking about? I know. Hold your horses. Wait, is it like you can't compare to her? I was just going to say you don't compare to that person. Yeah. So I definitely didn't say it in that way. But that's what it means. You can't hold the candle. I forget what instance I used to, but it was something had to do with, like, comparing people or anything. The effort was there. It's one of my fun quirks, I guess. Okay. Anyway, so let's dive into the biggest one first, which is clinical. That is a big chunk of what a lot of digitians do do.
Participant #1:
Okay. So in the field of clinical, it's kind of like broken down into sub categories. I guess. So. Inpatient is probably one of the most popular, and that includes when RDS are in the hospital setting and they check in with patients who are staying at the hospital, they help with, like, tube feeding, parental nutrition. They might do, like a diabetes education for a patient, if that's requested by either the patient or the doctor, trying to think what else would also be really do during our clinical rotations.
Participant #1:
This kind of bleeds into outpatient. I had sometimes group education, but that was with patients who were impatient and became outpatient. So I guess that's not really impatient. But there was a really big dialysis lap at where I was at, which is really cool. Yeah. And for a second I was like, do people come in for that? No, it was inpatient patients that were staying in the hospital, and they rotate in and out and go during their designated days. It's a lot of like Hannah said, the people are in the hospital, they're staying there. They don't return to their homes until they're discharged. And there's a lot that goes on because there's a big supplement portion of impatient, because oftentimes people are experiencing wounds or trauma or whatnot they might need to be increasing their calories and protein. And the dietitians play a big part in helping supplements. Also, dieticians play a big role in acting as a liaison between the food service kitchen portion of the hospital with the rest of the staff, mostly nursing staff. Since nurses are kind of the number one go to when you need information about a patient. But this is important to note, because dietitians are not the same thing as dietary. Dietitians work a lot with the medical, nutrition therapy, the treatment and prevention of diseases. The most food handling I've seen with the dietitian is with supplements when they give someone a supplement, but they're not the ones making the food, they're not preparing it. They have to do with the menu oftentimes, unless they do work specifically in food service. But if it's just a clinical inpatient Rd, there's nothing to do with the menu or the food or how it's prepared or when it gets delivered or any of that kind of stuff. Yeah. And hospitals are doing a really great job of increasing their kitchen staff to have, like, catering associates and people who actually come up and talk to people about their menus and what they're ordering and answer any questions they have. So there are those go to people. And I guess it's really just familiarizing yourself with the staff and not assuming that the dietitian also is going to go down and make all your food. Yeah. So little tip. If you're staying in the hospital for any reason, don't claim the dietitian for your gross food. It's not our fault. No. There is a lot of charting involved with being an inpatient dietitian. There are some days and I'm only speaking from experience for like three months as an intern. So I just want to put that out there. But when I was an intern, there were days. I was very active on the floor and seeing a lot of a lot of patients. So there's just some days where patients who don't need to be seen one on one is just a lot of charting. So it's really different day to day. But that could be a good thing if you are someone who likes a lot of variety, and if you don't want to specialize is when you're in patient, you'll see so many different kinds of disease States, and everyone has different needs, unique needs. So that can be a really good position for someone who gets bored doing the same thing over and over again. Yes. I think that was a pretty good summary of inpatient Dietetics in a clinical setting. Going off of that is there's outpatient. And this is when an individual isn't staying inside a hospital, but they might be going to services associated with the hospital. And this is kind of like if you have like I was talking about in my clinicals, I would help teach a weekly cardiac class to patients who were in the hospital for various cardiac conditions, and they were referred to our program by their doctor, and we would educate them on various cardiac associated topics, mostly around, like saturated unsaturated fat fiber salt stuff like that. Yeah. So this is actually what I do. I am classified as a clinical dietitian, but I'm not in the hospital. I'm in a part of the hospital but not on the actual campus. And I work at an outpatient weight management facility. So patients who are looking to work on their weight management, usually weight loss come to us, and they often do get a referral from a doctor. It's often how it starts as they're talking to a doctor about how they've been struggling with their weight, and the doctor sends them to us. But they can also just walk in the door, or I guess they have to call and schedule. They can just walk in the door, but they can also just schedule an appointment with us if they don't see a doctor through that certain hospital or whatever. But along without patient weight management, which again is what I do, there's all kinds of different specialties that outpatient can include, such as like renal. So patients who are in dialysis and they come to the dialysis clinic and the Rd is there to help counsel them there. Pediatrics is a big one oncology, especially at my hospital that I work through. There's a Ginormous cancer center. And there's I think, like, five or six RDS, like, when the patients are there for chemo or just check ups or whatever. The RDS will go and talk to them about their struggles, often with appetite and that sort of thing Cardiology, like Emily mentioned, those are really the biggest ones. I'd say, for outpatient facilities. And we have to say that when you're in the hospital, too, there's, like, different specialties there. So usually at most hospitals, like, each floor has a different specialty. So, like at mine when I was an intern at the hospital, like, one was, I think, ICU, so, like, traumas and that sort of thing. And that's where a lot of tube feeding calculations often are taking place because those patients can't usually eat on their own because they have a lot of trauma going on. I'm trying to think of the other one. There's, like a general one, usually, which is like if they have the flu or something like that dehydration whatever one was like, what was it Med surge that was called when they just had surgery. That was another big one. So that one's often again, a lot of supplementation trying to get their protein needs up. I think that's the biggest one. Did you have any other ones at your hospital, Emily? So I had the privilege of working at I think it was the biggest it was it is the biggest trauma hospital on the south side of Chicago, which is really cool. So it's called Advocate Chris Medical Center, and it was huge. It was, I think, two or three different buildings, and they were all connected. And we had either twelve week rotation and it got cut off because of COVID. But every single week would be in a different unit. And we had a renal unit. We had peeds, we had neonatal, we had cardiac, we had general medicine, we had rehab, we had trauma, we had surgical trauma. We had all these different transplants, like we had a cardio transplant, kidney transplant, lung transplant. And then we also had a psych unit, which was a lot of eating disorders, depression, anxiety and stuff like that. So it was really cool because there were so many different areas of medicine that I got to work with. And it was also so cool because another big one, neurological. One of my favorite ones was like, neurological ICU, all that brain stuff, mostly seizures.
Participant #1:
It was really cool because dietitians play such a big part in all these different units. And people might not realize that. But it's really cool because if you want to be a dietitian, you have the opportunity to work potentially in one of these areas. And then if you want to learn more about Dietetics, you'll know that dietitians play a part in the treatment care team. I don't think that's the right trick. Multi team. Yeah. Did you ever go to, like, rounds when you were an intern in clinical? Yeah. I would like that. Rounds were an intense time. They were the doctor would go through patients so fast and you have to chime in if you had advice or whatever. Yeah. I always was so blown away because at my hospital, most of the nurses did rounds, and their nurse manager ran it. And I understand a lot of it is passed down from the previous nurse who was working that shift. So a lot of the information they didn't have to look up, but they shout out to nurses. They knew so much information, like we had asked them random. It wasn't random. It made sense with their care plan. But all these different types of questions and they had the answer like, oh, have you gotten this lap test done or what did this test say? What is their feeding too? Great stuff like that, right. It was really called them. We would call the nurse if we were just had a quick question about, like, a 2ft raise up like that. And they always just knew the answer right there. Almost always. It's kind of crazy. It's impressive. I could barely keep patient straight when I was doing impatient. I know. I have, like, ten or 20 new ones every single day. Yeah. I mean, they also probably work in the same unit, so that probably helps a little bit if you tend to see the same people or, like, you're aware you've heard about some people, but still impressive. Yeah. I really like rounds a lot, too, because it really puts an emphasis on the teamwork portion of clinical, because if we needed to make any changes, most everyone you needed to talk to was there. Yeah. Pharmacy, nursing
Participant #1:
doctor. Of course, it was cool. It was cool. Yeah. Go team, go team.
Participant #1:
Okay. The next one I don't know much about. I've never experienced long term care before as a dietitian. So, Emily, I would just love to hear your experience with long term care. Yes. My last rotation was in long term care, and this is another component of clinical. It's not in a hospital setting. Yeah. Long term care facilities have become very popular over time with the increased need for them and also the increased availability of independent and assisted living. But I did my last rotation at one of them, and it's very different from clinical. At least I thought it was in the sense that it was very much so more you're giving advice to them or you're making recommendations, but they can really choose to do whatever they want, which I guess is pretty.
Participant #1:
I mean, I can tell you how many calories to eat, but if you would do whatever you want, that's on you. Yeah. It was very much had a palliative care feel to it, but it wasn't palliative because they were doing decently. Fine. So another common thing, I said, palliative. Another very common theme with long term care is palliative care and Hospice. Hospice is when an individual is deemed to have less than six months to live. And they put on this Hospice plan that is basically meant to become more symptom management and helping them become more comfortable. And it's really about emphasizing the patient's needs and whatever they want so that they're the most comfortable we can make them during their end of life. Palliative is not. I don't think there's a set like there isn't a requirement for how long they're expected to continue living, but it has the same ideology where it's very much symptom management. We don't know how much we can do to treat a condition, but we really want to emphasize the patient's desires and needs,
Participant #1:
at least if the loan term care auto was at it's very low key, very chill. I would hope so. There shouldn't be, like, strict dietary rules for someone who is in their 90s and lived their best life already. Yeah. Most of the conditions we saw were diabetes complications and steopathic complications. Just a lot of falls and broken bones and diabetes issues. That really makes sense. Is there a lot of, like, hypertension kind of stuff or not really at all. Okay. There was a decent hearthole. A lot of them had a lot of overlap. They kind of all had, like, the same. And again, my job with obesity. It's a similar thing, too. A lot of the complications are similar villages. I guess it's better word. Yeah. Something I really liked about my place is we had an independent living center, an assisted living center, and then we called the health care, and it was kind of like a mini hospital feel where someone really wasn't doing well. They were put there. And when I worked, so I actually went to the same place for my food management and long term care food management. I worked a lot more with the independent and assisted living patients, or I guess, residents we call them. And when I work long term care, I worked a lot more with the health care patients because they normally needed that nutrition assistance. Yeah.
Participant #1:
Interesting. There are a lot of jobs in long term care. I do know that there are really are. Yeah. So if that's a passion of yours, the opportunities are there. Okay. So that is the gist with clinical Dietetics. I mean, the big three are inpatient outpatient long term care. That's kind of where it really stands. There's just so many different sub species subspecialties out of species back at it with the wrong words. It's funny because I'm really into grammar. I like, need correct grammar, but I can never get, like, words right for some reason. And I don't know why. What an interesting struggle. I know my life really isn't that hard, if that's what I'm dealing with. I'm really into grammar. I really am. I love grammar. Like I would talk about commas with you all day long if you wanted to. In my other life, I think I'm going to be an English teacher. I'm not kidding. I love talking about grammar. Anyway.
Participant #1:
The more, you know, I know this is also really learning more about me today. Okay. The next field we want to discuss is community and public health. So Emily and I both touched on this a little bit as well during our internship time, but not so much after that. I really enjoyed my community rotation, and I would have loved to work there. But I just weren't any jobs in that, to be honest, after I graduated, but I really enjoyed it. So I actually did all of my rotations in the same healthcare system that I work at now. And they also have community RDS as well. And they have this really cool community garden. It was the coolest thing they had, like a farmer kind of lady who worked at it. She was a farmer. So she ran all the greenhouse stuff, like the plants and making sure they grew and everything. And then the dietitian worked at the greenhouse as well. And there was like a cooking, like a kitchen in there. And so she would do the cooking demonstrations and classes about how to use more homegrown fruits and vegetables, that sort of thing. So I just loved that rotation. That was super duper fun. Along with her the greenhouse dietitian. There was also a couple of others who would, like, go to the homeless shelters and teach healthy eating on a budget, that sort of thing. So that one was really fulfilling. I really liked that rotation a lot. It was cool. Yeah, I Unfortunately, did not have the opportunity to do my community rotation in person because of Kovid. So my entire Wick rotation was virtual. I did have the opportunity to work with their farmers market when I was an undergrad. And that was really cool because one of the benefits of WIC is if you're eligible, you can get these farmers market checks where you can spend amount of money on the fresh produce there. And that was really fun opportunity, because one, I love farmers markets. And two, it was really cool to see all these people coming in to getting their checks and getting really excited about where they can use their checks at. So that was a really awesome component of it. It's pretty cool. They actually had a farmers market as well at my hospital at the garden. It's a community garden or greenhouse. And so it's kind of the same thing where, like, certain members of the community who were what's the word I'm looking for? Eligible low income. Yeah, more eligible. They would be able to get, like, these little vouchers and they could spend them at the farmer's market for the produce that the farmer and the Rd grew themselves. It's pretty cool. Yeah. Very fun. Okay. Next one is consulting, and this one, I don't have experience with it all. Do you so kind of speaking from what we have heard or what we have researched? Well, I guess I might have experience. Maybe I do nutrition clinic rotation, and we worked a lot with the Benedictine school and athletes, so people would like email us for consultations. Maybe I do have experience in this. Yeah. And it was really a nice resource for the staff and athletes because we were all learning how to do more individual consultations, group consultations. And they have free access to us anytime. That's a really cool program with the staff. And I really liked working with the athletes as well, because sports are cool.
Participant #1:
Am saying these things. You've got your hashtags. I've got my messed up. I know common phrases. It's okay. But another component that was this was also during so it was all virtual. But we worked with the West Chicago School Public school district, and we created this isn't really consulting, but it is the school component of nutrition, where we would create fun activities and research little videos and stuff like that to show to elementary and middle schoolers, which was really cool to be able to teach them about all these fun nutrition topics. And I've never really created educational handouts for that age group for those age groups. Yeah, that was really fun to do. That is fun. So other ways you can be a consulting dietitian is like, I guess what I've most commonly seen is like businesses will hire them to come and present to the staff of the business for, like, healthy eating. I don't know, like meal planning, that kind of stuff. And a lot of businesses have incentives where if you meet your health goals, your insurance rates improve or like, you get a bonus, that kind of thing. I get health bonus. I don't really know exactly. But that is another common consulting gig. Yeah. Consulting is really cool because you can kind of be hired on wherever people might need you. And it really leaves a lot of room for creativity because you might have any experience with that group of people. And you kind of got to do your research and prepare the best you can to figure out what your target group is going to already know what you want them to know, right? Like it could be like a group of accountants, or it could be like a Church. I don't know. It could be like literally anything. Yeah, it's cool. So then the next section of Dietetics is in the food and nutrition business industry. And this is very much so when an individual might represent a business or a food company and they might produce social media for it, they might go to different sites and advertise different products and work in more of a sales component. And they also might work as an ambassador where they go to different conferences. And this can be not only nutrition conferences, but also associated
Participant #1:
specialties. I know, apparently it's common for dietitians to go to dentistry conferences. I didn't know this, but I was talking to someone and apparently they went to all these dentistry conferences. Wow, the dentist loved it. I guess you're like oral health. I mean, what if someone doesn't have teeth, maybe or something like that or Dysphasia? I don't know how much Dysphasia has to do with dentistry, because that's more of, like a swallowing. I don't know. Dentist on for a guest. I don't know any dentist, do you? Only my own. But I don't think, actually, I do know a student. I'll talk to her anyway. Stay tuned. We're going to ring a dentistry student if you're listed in. Check your email.
Participant #1:
Yeah. This is a really cool component, because it's much more that business, maybe even PR aspect, where you're really representing the company and doing specific tasks for them. Yeah. I think I was like that working for, like, the example I gave you earlier was like silk, like the soy milk company. I think that'd be cool to work for them and run their website, like, write blog posts. That kind of thing would be super fun. Pretty neat. Hey, Silt, if you're listening
Participant #1:
to Hannah on Instagram. Thanks, girl. Anyone want me to show up for you? Just let me know. I'll let you know. I never actually don't tell. Soak this. I've never actually had their products before. Really regular dairy. I guess that's true. You're fine. I have. They're really good. I like them, and they're a big name. So I figured I still want to collab all. I'm sure I'd like them. Yeah.
Participant #1:
Okay. Next category or next field is food service. So we did say that RDS aren't the one making the menu if you're an inpatient Rd, but there are RDS that often do work within the food service portion of a hospital or other industries, too, like schools and long term care as well. For example, where I interned at the hospital, the manager over all of the staff. There was actually a dietitian, and she helped as well with menu creation and a lot of just like, what's the word I'm looking for? Like the flow of how the food went from the seller to the hospital transportation. Yeah. And like how the food went from the hospital to the patient's room. Like, the whole flow of like, there's a word for that I can't think of, but basically they really run the big picture stuff and the day to day stuff as well. Yeah. Another really cool component of food service is catering. I think catering events are so fun, especially when they're feed that's something really cool that a dietitian can play a big part of because they're really focused on making sure the necessary food groups and nutrient requirements are there but still making it a fun experience to eat the food, to try new types of food. The decoration part is really fun. I really enjoy that. And setting it all up is really cool. Yeah. That was one of my favorite projects when I was an intern. Oh, what did you do? It was pretty cool. It was just for a meeting. I think for a bunch of doctors, I had, like, a late night, like, monthly meeting or whatever. And I don't think it was very themed. So that kind of stump. It wasn't, like, super exciting. It was at a very small. Okay. I'll back up during my clinical or excuse me, food certification. I did part of it, like a really tiny sub hospital, part of a big hospital. And so it was like a very tiny facility. There's probably five doctors, doctors there. And it was just, like, a basic, like, I think we did, like, some kind of beef and some mashed potatoes, maybe. So it wasn't that exciting. But it can be very exciting if you have a bigger facility that you're working for at the hospital as well. They have, like, this giant catering center where they host, like, really big events sometimes. So I didn't get to cater there because that'd probably be a hot mess. But those do exist. If you're more into planning actual big events, mine is not that cool. Yeah. I feel like food service oftentimes also gets a bad rep and dice. And most people are like, I don't ever want to work in food service. You'll never catch me making a sandwich. I know. But I think with the right facility and the right company and the right staff, that might be a lot to ask for, since there's so many different factors. Show me that workplace, it can be a really fun experience and place to work. And I know some people that are really into food service, so don't knock it till you try. It's very different from working in your fast food high school job. It is than it is being a dietitian for it. If you're into management, that's like, a lot of what it usually is. So if you're a leadership kind of person, that could be a great role for you. Yeah. And it's fun making menus. Yeah, that too. If you like doing that, that can be pretty cool. There's the whole issue with budgeting. But normally, in my experience, like, executive chefs deal with that. And I was like, I know I'm supposed to learn budgeting, but budgeting is just all the fees and that stuff. I realized I forgot, like, almost all the calculations from the Rd exam. I was looking at a practice question. I'm, like, I would have known this so well two months ago, probably somewhere in our brain. I'm never going to use that again. I hope so. It doesn't really matter if it is or not. I can look up if I have to have my binders. True. Well, speaking of management, along with food service, you can also just be a manager over RDS really anywhere. So, like, for example, again, my boss where I work as a manager and she oversees all of the clinical dietitians inpatient and outpatient. So again, she doesn't do a lot of medical therapy or nutrition therapy or anything. But if you're into more of a leadership role, that could be a really good place for you. Yeah. And you still get I guess she does touch on that kind of stuff. Like she has to look at all their charts and things and make sure they're accurately treating the patients. But she doesn't do that as much day to day. There's a lot more obviously management stuff. Yeah. I think it really depends on the person what they're looking for, because some people really like that patient interaction, whereas others would rather be more coming from more of a managerial standpoint. Yeah. And she fights fires like that kind of stuff. Like if there are issues with patience, she's not a firefighter. That's what you're laughing about. She doesn't like on the weekend.
Participant #1:
What was that like, punching it? Dad, if you're listening, Emily needs taught what a firefighter does. So please get in contact. I know he's listening. So I'm going to have him contact you about one fire. I just like the term punches fires ever. All I'll ask him and I'll tell you what he says. Cool. Let us all know. Okay. Yeah. Dad, if you're listening, we'll have you as a guest. I think that'd be good. I don't know what a firefighter and Rd can discuss as a mutual thing. We'll figure it out sometimes, like dietitians are consulted to speak with firefighters and like police officers. Cool. Moving on from fighting fires with your fists. Anyway, where were we? The next area of dashboards we want to talk about is research and education. And I don't know why I didn't think of this when I was coming to Undergrad because we had nutrition professors. I guess I just never thought dietitians went on to become professors, even though I don't know if I say it's common, but it's like a lot of them were so you can get that PhD become a doctor in your associate field. A lot of dieticians we know were directors of our Didactic program. They were kind of big continuing lecturers in our program as well. They really can play a big component into the education portion, where they just really if you're really into the education portion, teaching could be a really great route for you. And then Additionally, if you're really into the research portion because the science is forever changing and there's always stuff we don't know right now, there's so much research going on, and it's going to just keep going on because there's always new stuff to learn. So that's a really fun component of Dietetics as well. Yeah. And so many fields, too, for research. Like, you could literally research anything you probably wanted to in terms of nutrition. Yeah. People specialize in something so specific, and then they spend the rest of their lives focusing on that. Which is pretty cool. I don't know, but I'd like that. But no, I'm thinking of, like, doctor lady who, like her thing is protein at breakfast. That's like her thing. She probably does every single day. Yeah, she knows what she's talking about. So that's really cool. Actually, I don't know if I shouldn't speculate. What does a PhD Rd make? Do you think it depends on how long you've been doing it and that kind of stuff, I think a lot. I'm not a professor, obviously. But based off my creepy, we're not going to say creepy resourceful, FBI skill. Okay. A lot of public universities do post how much employees make, the more, you know, and I think it really depends on how long you've been working there. What your position is in the Department, what your involvement is with involvement, involvement, involvement. You really held a candle with that one
Participant #1:
that was on purpose. By the way, I'll roller coaster. I'm so sorry. It really depends on all these different factors on how much you get paid tenured stuff like that. Yeah, but I don't think there's as much as a pay discrepancy like University nutrition professors compared to other departments as there is in, say, clinical or the medical field. Yeah. Which is a touchy subject. Yes. Exactly. Not going to go further into that. No, it's good to be noted. Yeah. Just choose your job based on what your motivators are. If it's money, choose wisely. If it's satisfaction, choose wisely because it varies greatly on as a dietitian, what you could be getting paid on what you're doing. It's such a wide range. Yeah. So moving on the next portion, we're almost to the end. I'm sure there's more areas that we didn't think of, but these are the ones we can think of at the moment is sports nutrition, which Hannah and I kind of know a decent amount of about because we did volunteer so much at Purdue with their sports nutrition staff. Yeah. So a different area. Sports nutrition is collegiate, obviously, with, like, College and University students. The growth of the collegiate dietitians has grown exponentially over the past 15 years. It's insane how much that field has grown, which is really good, because athletes should be working with sports dietitians because eating is a huge part of healing your body, being able to balance student life and athlete life. Stuff like that. The next portion of sports nutrition is your professional lead. This is like the NBA, the NFL, the NHL. The really the biggest professional League I've seen is NFL. I don't know. Don't quote me on this. I think almost every NFL team has a sports dietitian. You're right. I'm going to Google it, but that's a really big portion of sports dietitian. Big component of sports nutrition that a lot of sports dietitians go into. And then the next component is a really cool one. It's tactical, and this is working with our armed forces, and this is really I think it's very different compared to your other sports nutrition settings, because I don't want to say it's more laid back, but it doesn't have as rigorous of a schedule. From what I've heard from other tactical dietitians I've talked to, we can break one on if you guys would like, let us know, but it's really cool because they work similarly in the sense that when someone gets deployed, they act like that's game day and they're always training to prepare for that. That's what I've learned, which is very interesting and a very long game day. So the new behind that is so interesting to me, and it's a little bit more than four quarters, that's for sure. Yeah. It lasts, like more than 4 hours of a day. And the last section is my personal favorite, the Olympics, because I love the Olympics. You love the Olympics. I do. And it's really cool because there are so many sports dietitians working in all these different facilities throughout the US. Specifically, I don't really know other Olympic facilities what other countries are doing, but I assume it's probably something similar and that's really awesome because they're working with Olympians. So that's so cool to me. That's so cool. That's, like, elite. Did you find the answer? Unfortunately, the answer that I first saw drew me away from looking any further. It says every team is supposed to have nutritionist. And so I saw that and got turned off. It stopped looking. Every team is supposed to have a nutritionist that was on Reddit. So of course. Okay, what is your source? I know on a really great resource is Cpsda, which is collegiate and Professional Sports Dietitians Association. Shout out to them. And I think on their page they have a lot of the NFL dietitians listed. You can check that out, and it lists their names and everything, which is super cool. And you can learn about who's working with what teams and whatnot don't go bother them, though. Don't be a crazy fan where you bother the staff about information that is not your business. I feel preaching coming on. I might just keep it at that, because if you're questioning if this is appropriate to ask to a staff member, in the sense of is this information something that I should know or I should feel okay or comfortable asking if you're already asking that, don't do it. Yeah, they're really awesome people. But
Participant #1:
okay, our final one is one of our other favorites, obviously, as we're currently doing this, making this whole podcast thing, and that is private practice. So this can include so many different things as a dietitian. It's like endless opportunities. This can include, like, obviously, podcasting can be like one portion of it. But like having a YouTube channel in general, usually it involves seeing clients on your own versus what I'm currently doing at my other job, which is where the patients come to me through a health care facility. This is where you do your own thing's. Clients come to you to work with you or whatever your specialty is. And it's really awesome because people can develop these types of niches for their practice, where they get really great at working with a specific type of client. And it turns into kind of being able to refer individuals to other dietitians based on what they're looking for, which is something so cool, especially with the technological world we're living in. There are so many dietitians out there, and I'll offer something slightly different and discuss kind of figure out how they can benefit you. And you could also just follow them because you find them interesting. Hopefully you find us interesting. We think we're hilarious and full of good information, but yeah, you're right. It can be so specific, which is super cool. There are these out there who only see clients who are women in their 40s who have PCOS. It can be so specific, which is really neat because they get so good at that one thing that they are a great person to work with. If you have that specific disease state or whatever that they're working with. Exactly. I thought on one more area. Yeah. Tv dietitian. Yeah. It's like on the news and stuff. Yeah. I guess it's more mainstream media, I guess. But I could not tell you how to get into this because I do not know how people get into this, but there are like, Good Morning America Dietitians or ABC News dietitians. I believe it. And I really don't know much about what they do, but I know a lot of them. I think at least once I met at Fancy. They wrote books and stuff, and then they would present regularly on the Associated News station, which is very cool if you're really into public speaking presentations, cooking demo is a big thing that could be for you.
Participant #1:
Nightmare. That would be like being on live TV. It's not just like a group of ten people watching you make some pasta. It's like the freaking country can watch you. I hate that'll be my nightmare. Pretty cool, though, if you do like that kind of stuff. Yeah. Definitely. Very cool. Yeah. It's so cool. How like you can take any say that you like as a hobby and merge it with nutrition and make that a job. That's what's so cool about being a dietitian. Yeah, definitely. You said that I'm thinking of others there's, like food photography. Dietitians. They're just insanely good at food photography. I'm always blown away. And that's kind of what their entire mantra is that they post on social media. They have oftentimes recipe books because all their pictures look bomb. And that's really cool. I really like what you said. It's like you can find a hobby of yours that you're really good at and mix it in. This doesn't even just have to be Dietetics. This can be whatever major you're focusing on, if you think go to College, whatever your primary interest is for a career path in finding something that you're really good at and what you enjoy and merging it with what you do to make income or just like your career in general, finding a way to be successful at that. Yeah. That's like the dream is to obviously make money doing something that you really like to do, not say it's, monetize. All your hobbies is another conversation. Don't do it to the point where you don't like your hobbies anymore because you need to do something for fun, know your boundaries with yourself, what you're willing to do for that. Okay. I think that's all of our fields, right? Yeah, definitely. At this moment. Okay. One more. We'll let you guys know. Dm us comment on our posts what types of dietitians you want to hear from? Because there are so many different types. And between Hannah and I'd say we know a decent amount of them. We know all the dietician. We can split our way into anyone's. Dm trying to say we know a decent amount of types of dieticians, and we are open to making new friends as well. So let us know who you want to hear from, what specialties or different areas you want to hear from more, and we can bring them on here and also answer any questions you have. We can make a component of that our Instagram where you submit questions you want us to ask. I like that idea. And then we can ask our guests. Okay. I love it. Okay. Bonus question today. This is a tough one. I'm excited. Question is, is cheesecake actually really a pie? And so I thought to kick this off, we should while we're live, look up the definition of a pie. I like how this is how all of our bonus questions now start. I know we look for the definition. We're, like, done this. I want to just say before I even look anything up. I'm going to say yes, because I don't think cheesecake is a cake. I'm thinking ice cream cake now, and I wouldn't say ice cream cake is a cake. What's a cake definition? That's like a baked good, because cheesecake is baked. That's true. Hi. I found it says a baked dish of fruit or meat and vegetables with a top and base of pastry. So I guess cheesecake doesn't have a top. It doesn't have to like pumpkin pie, for example. That's true. But it's not usually dairy based is the thing. Although I guess like a cream pie like that's a pie. Yeah, but I think the big thing, the pie is more general where it's like any baked dish with a filling that has a top and more so base of a pastry. Is pizza a pie, isn't it?
Participant #1:
Pizza is a pie
Participant #1:
established. Okay, moving on to cheesecake. Is that a pie? I really don't know, because it's not mainly fruit, meat or vegetable. Based on this definition from Oxford languages, I'm looking up what a cake is now like is cheesecake, even a cake? Miriam Webster says that pie is a dessert consisting of a filling as a fruit or custard. That's kind of more dairy in a pastry shell or top of the pastry or both. It doesn't have to have the topping. It can but doesn't have to have the top, but it's like a filling. So the cheesecake part is that a filling? I think that's the question. I think that's the question. The determining question.
Participant #1:
Okay, what's the cake definition? Because I think that's what differentiates it is. I didn't like the one I found. Hold on, hold on. I did not like this one.
Participant #1:
There's so many. Why does Miriam Weather do this? Why is there a verb? Oh, caking or getting caked? Okay, what does that mean? When you take something like with dust or you like
Participant #1:
hacking. So Miriam Webster says a bread like food made from a dough or batter that is usually fried or baked in a small, flat shape and is often on leaven or sweet baked food made from a dough or thick batter, usually containing flour and sugar and often shortening eggs in a raising agent isn't supposed to say rising. Well, it's not like a dough or batter. No, that's all I was thinking is like the cake is talking a lot more about the components, and it's really emphasizing the dough. So it's definitely not a cake. So it has to be a pie. I think of cheesecake filling as a filling. So why don't they call it cheese pie? That sounds disgusting. Cheesecake sounds better. I feel like it's been normalized. So you don't really think anything of cheesecake, but we could change it. Today we start seeing cheese pie. I was going to catch on just from two Midwestern dietitians on a weird podcast, but we'll try our best to
Participant #1:
what is it? Give peace a chance we can do give Cheese pie a chance.
Participant #1:
That's the episode name? No, that would never make any sense. No.
Participant #1:
Give cheese by a chance. I definitely like that answer. I think it's more of a pie than it is. A K
Participant #1:
who labeled that. Give me their contact information. I bet they're long gone, but give me some of their relatives. I think it's been around for a while. Let's Google that how long has cheesecake.
Participant #1:
I just want to give you guys 4000 years. 4000 years. Wait, it says it was mentioned by a Greek physician. Oh, then yeah. The creator is like, the history of cheesecake. All right, we're going down a rabbit hole. Oh, my gosh. I've learned so much. I know. When was the first cheesecake made? 776 BC? Oh, my gosh, it's funny. It was served to athletes during the first Olympic Games. Oh, my gosh, we're coming full circle.
Participant #1:
I promise. I did not know this when I picked the question. I just randomly picked one. It's having fun. But the oldest written cheesecake recipe is credited to writer Athenius and dates back to 230 Ad. Well, seven is six BC is before Ad, right? Yeah. Yes. So the economy. Why is cheesecake been around so long? Were they really into cheese? Was it like a cream Cheeseburg? You think? I don't know how long cream cheese. How long has cream cheese been around?
Participant #1:
I have so many questions. Cream cheese has been around since, like the 1800. So I wonder what she's thinking. It was made of DC. I see stuff about pasteurized cheese, but that's still in the 1900s. Oh, it says Ricotta. That's what the traditional Greek cheesecake was made with. How long has Ricotta been around?
Participant #1:
Oh, yeah, that one has been around since the Bronze Age, which I guess is like a long time ago. Okay, so it says cream cheesecake. Cream cheese cheesecake is what Americans typically think of, but it can be very different. Oh, my gosh. I'm quoting this website. It says cheesecake is technically a pie, not a cake. Okay, there we go. Our thoughts are, although I think this is a blog, so we're still citing it. Yeah. So there you go, folks. Wow. Took a turn. My Google history is now spicier than ever. I want to just say that when we started off our Googling process, I Googled. Why didn't people named cheesecake or cheesecake? And this is where we are. Okay. Okay. Good luck to this. Yeah.
Participant #1:
Okay. Verdict is it? No, I looked up. Who named cheesecake? I don't think that's better.
Participant #1:
It was the dietitian at the Olympics in 776 BC. She's the fifth
Participant #1:
dietitian. They did it all back then. They did the medical stuff. They did the nutrition stuff. They were doing tube fees and vaccines at the same time.
Participant #1:
So versatile. And they were inventing cheesecake. Oh, man. So they were doing right. They are food science three, too. Yeah, man, they better got paid real good for that.
Participant #1:
Okay. I think that's enough about cheese pie. Oh, okay. Thank you guys so much for listening. We hope you learned something about Dietetic. Smells like cheesecake. As always, our goal is to a little bit more than what you may have thought you would have learned. Yes, exactly. But yeah. Okay. Thanks for tuning in today and stay tuned for next week for a new episode. Yeah. See you next week. All right. Bye bye.
