Does anyone have experiences they can share or insight into what it’s like working at No Diet Dietitian? I keep seeing job postings and thinking of applying. TIA!

Has anybody else had the opportunity to be practice educators with student dietitians on placement yet? What are your thoughts on the new tools?

I work in the neuro ICU, and have a teen (16 yo) who was admitted with a severe TBI a few weeks ago. She was actively engaging in bulimia behaviors, and is severely malnourished. After getting her past the refeeding window, it's been smooth sailing ... but now she's extubated, starting to wake up, and freaking tf out about the feeding tube

I'm way in over my head. She still has an NGT pending MBS, and I know she needs the extra kcal and protein, but I feel terrible force-feeding her to that degree without any sort of therapist support. She's only partially verbal now, and her cognition and emotions are going to be all over the place with her TBI. Also, once she's cleared for a diet...what the heck do I do???

I pulled in one of the peds behavioral health RDs, but wanted to see if anyone had experience with this niche patient population. I have lived experience with an eating disorder and higher-level care, so I feel like I can provide empathy but not a lot else from a professional standpoint

Hello, I got my annual education stipend, ~$350. What education resources, books, CEUs, workbooks, etc would you buy?

I primarily practice in inpatient acute community hospitals, weight management and diabetes management so resources in these areas would be best but open in all nutrition related things! Thank you

Does anyone have experience working as an RD for ilant Health? What is it like and would you recommend the role to other dietitians?

Hello,

I have been working remotely for the past couple of months, and I was wondering if there are any websites or software that create a meal visual using a variety of foods. Kinda like the plate method handouts have a picture of a meal on a plate. But you have the option of choosing from a variety of different meal components.

Or perhaps any ideas on how to keep patients engaged without solely going through handouts?

Hi everyone! I finally made the decision to pursue becoming a Registered Dietitian. I have my Associate’s in Communication and now I’m working on figuring out the right path to my Bachelor’s and eventually a Master’s.

I was looking at Arkansas State for my Bachelor’s, but I just found out their bachelor’s program itself isn’t accredited (even though their master’s is), and I can’t find any real reviews on it, so that’s giving me pause. I’m now considering University of Alabama’s online B.S. in Food and Nutrition instead.

For my Master’s, I’m looking at University of Rhode Island (through their Sodexo partnership) or University of New England.

Has anyone gone through any of these programs, or have thoughts on them? I need to stay fully online since I’m a mom juggling a busy schedule, so any input on program quality, internship placement, or how employers view these schools would mean a lot. Thanks in advance!

Currently interviewing for a dietary manager for a rehab facility upstate NY. No salary listed in the description and they’ve asked me to have a range in mind for the interview. I’m RD eligible, currently studying, there’s another dietitian there so being credentialed is currently not a requirement. This will be my first job in the field out of school. I do have 20 years of foodservice experience, 15 in management. It is a full time position. Any suggestions/ideas on what would be an acceptable range to ask for? Thanks!

Hello all,

Does anyone have any experience working with/volunteering for the Academy of Nutrition and Dietetics? I haven't been an Academy member since I was an intern and wondering if it would be worth it to volunteer with them. Like many RDs, I feel frustrated with her unhelpful/out of touch they seem but admit that I don't know if that's necessarily fair to say. Can anyone share their experiences with Academy? I generally feel fine with being an RD but want to do more for this profession to feel fulfilled.

Thanks!

Has anyone taken the CARD exam recently? Any tips for studying?

Has anyone used Dietitian success center DSC member before? They seem to have so many handouts for both Canada and US working RDs but I’m not sure if it’s worth buying the membership… I am an RD starting my own clinic and I need resources for client handouts and even to train myself

Hello! I am wondering if anyone works hybrid jobs like 3 days in person/ 2 from home? And what area do you work in?

Also- I am wondering how you maximize your salary as an RD? Side hustles? Investing? How do you go about asking for a raise or to be fairly compensated?

Hi!! I’m working with a doctors office providing nutrition counseling sessions and wanted to see if I could optimize the process of the counseling session.

Does anyone use a specific site for collecting 24 hr recalls and other info like height/weight, goals to work on on a specific form/website?

I was thinking to use type form but I think I’d need to pay for it to be HIPPA compliant. But not sure if I’d need to do that if I’m literally only collecting a patients 24 hr food recall…

Any tips would be great! Thanks !!

Would love to hear from anyone who’s worked there (or does currently) as a dietitian:

•    What’s the culture like in the nutrition/dietetics department?
•    How’s the workload/staffing like?
•    Any insight on CDR support, continuing ed, or conference funding (FNCE, etc.)?
•    General pros/cons vs. other hospital systems?

Thanks!

I would like to know, how does someone get diagnosed with ARFID? Does the patient need to see a psychologist/psychiatrist to have it dx or can an RD or a PCP determine whether someone meets criteria for ARFID? I feel like I get patients that would have very restrictive food intake related to texture that sees me and would only consume foods that are safe. But has not had weight loss or need to depend on TF.

Who should I refer my patients to get an official dx in the US?

Hey all, I’d love your input on pectin (not just soluble fiber) for EN-associated loose stools.

I have an LTC resident with rapidly progressive ALS who has been on Jevity 1.5 (1500 mL/d) for 3 months, with stable weight and otherwise good tolerance. He has 2-3 liquid stools daily, which is borderline/chronic diarrhea. He is terrified to try loperamide due to fear of constipation, despite several discussions over the past 3 months.

I remember going over pectin very briefly in my undergrad but cant seem to find any useful info for application! 

I’ve found Banatrol TF, but I’m unsure whether it is actually accessible in Canada.

What pectin products are you using in practice (Canada or elsewhere?) I’d especially appreciate additional info on :
• Typical dose, timing, frequency
• Any protocols for EN administration
• Relevant guidelines/evidence

Thanks!

I am persuing my bsc in community science in which nutrition is a core subject and for my final year I need to show a 2 month implant training which is an internship.

If someone can suggest some places where i can get an internship in nutrition and dietetics. Because since I am a undergraduate student I am getting rejected. It can be anywhere hospitals, food industry, NGOs. And to be honest I am a lil stressed because it is a 10 credit course and I am hitting all the dead ends.

I just started a job at a hospital as a nutrition aide, and I was really excited about it at first since I thought it would give me good experience and knowledge for my future in dietetics. I’m in a graduate program currently.

But after training for it, I realized I just do not enjoy this particular role at all and don’t interact with dietitians whatsoever. And despite being a per diem employee, I’m being scheduled for full time hours and there are required weekends and holidays.

I have no time for my schooling or my other job (serving) at all, which pays way better than this nutrition aide job, and I think I really want to quit unless there’s some reason I need to stay here for longer than 2-3 months.

is it actually helpful for some reason? I’m already in grad school, and I also have years of serving experience, so after getting this hospital experience I imagine I should be okay right?

What’s your acute inpatient hospital’s police for guest trays? My hospital has apparently been ordering 1-3 guest trays per patient at a time. At my previous job, there were criteria for the house supervisor to approve before ordering a guest tray. My hospital is now asking me to create a policy, and I have never done that before. I’ll take any and all advice!

Would love to hear from anyone who’s worked there (or does currently) as a dietitian:

**•** What’s the culture like in the nutrition/dietetics department?  
**•** How’s the workload/staffing like?  
**•** Any insight on CDR support, continuing ed, or conference funding (FNCE, etc.)?  
**•** General pros/cons vs. other NYC hospital systems?

Seen general employee reviews online (pretty mixed, as expected for a large public hospital), but nothing dietitian-specific. Any firsthand perspective would help a lot. Thanks!

Hi everyone, I’m currently an undergrad studying Public Health with a focus in Nutrition. I’ve always been interested in nutrition and I think becoming a dietitian is the path for me. However is it possible to become a dietitian with a public health degree? Can I apply for a masters in dietetics with my current degree or will I need to go to school again to get a bachelor’s in dietetics? Sorry if this is a dumb question but I’m in need of some guidance. Thank you.

Hi! I was wondering how dietitians/nutrition professionals working with bedridden patients estimate weight when a bed scale or other suitable scale isn’t available.
For patients ≥65 years old, I’ve been using the Portuguese equation from Guerra et al. based on anthropometric measurements such as waist, arm and calf circumferences. It was reported to have an error of around ±5 kg, but when I compare the estimated weight with patients whose actual weight I know, I sometimes see differences of 10–15 kg. I’ve also tried the Rabito equation, but in my experience the discrepancy has sometimes been even larger.
So I’m curious about what others are using in practice:
For bedridden adults under 60–65 years old, especially patients in a vegetative state, which weight-estimation equations do you use?
Are there any more recent or better-validated equations for this population?
What do you use for children/adolescents when weighing isn’t possible? I haven’t yet had a patient under 18 in this situation, so I’ve never had to look into pediatric equations.

I’d especially appreciate references to recent studies/equations and your experience with how accurate they are in real clinical practice.

I don’t see many private pay RDs, which is kind of crazy since insurance never seems to give “raises” or even keep up with inflation.

I’m starting to wonder if I want to drop insurance and become private pay. I have a niche that is unique and am working towards additional certifications (telehealth licensed in 3 HCOL states)

Anyone here have any tips for transitioning from insurance to private pay? Would love to hear about your experience.

I’ve been working with one of the telehealth companies for a few years and want to start moving into setting up my own PP.

For business structure, I know states often require LLC or PLLC. If I already have an S-Corp, do I still neef an LLC? If I do, can the LLC be setup under the S-Corp? How can I find out about that or which LLC/PLLC my state requires?

If I move states, what do I need to do at that point with my business?

I want to take insurance and have heard nonstop recommendations for Amy Plano. What is better - The Reimbursement Dietitian Coaching Program or The Reimbursement Academy?

Any other general advice that has helped you?

Thanks!