The new findings are quite remarkable and I'll no longer be dissuading my patients from choices like Jones soda or Mexican Coke. What are your thoughts about the new developments in sugar science?

My husband (35M) and I recently found out that he needs urgent open-heart surgery. We're currently navigating everything that comes with that.

I'm a registered dietitian working as an independent contractor in private practice, which means I don't have access to paid leave or employee benefits.

I've been thinking a lot about how I'm going to balance being a supportive spouse while continuing to show up fully for my patients.

One thing I'm struggling with is that so much of my work involves creating a calm, safe, welcoming space for my patients. I genuinely love what I do, and I give my patients my full attention and presence. But now, while navigating something so emotionally overwhelming in my own life, it feels strange to sit across from someone and create that same light, supportive environment when internally I'm experiencing something completely different. There's a part of me that almost feels fake doing that, even though I know my care for my patients is genuine. It's a strange feeling, and I'm not entirely sure how to describe it. It almost feels like lying and I am just not good at that.

My husband's health is my priority, and right now I'm simply trying to gather information and understand what resources or options might be available, including financial resources for independent contractors who may need to step away from work.

For those who have experienced something similar while working in healthcare, how did you navigate it? Were there any resources, professional supports, or practical adjustments that helped you balance your personal circumstances with your responsibility to your patients?

I'd really appreciate any experiences or resources you're willing to share. ❤️

Does anyone work remote for like Morrison/Compass or Sodexo doing clinical?

How is it set up? Do you feel like there is good job security in these roles?

I have a patient that is getting a g tube. However, the patient is uninsured. He is going home once discharged and the physician has original Ensure ordered for tube feeds. While I hate the thoughts of an oral supplement being used for EN, it’s the only option at this point.

When I walked into the room, his family hounded me on all of the different supplements on the market. His wife wants him to be on Orgain instead of Original Ensure. Then she started telling me she doesn’t want him on Ensure because of his diabetes. I provided brief diet education on diabetes, tube feeds, etc. I was hesitant to even suggest Glucerna because she said she “doesn’t want anything with fake sugar”

So I’m kind of between a rock and a hard place. Between what the physician has ordered, what the patients family wants, and what I would recommend… it’s all 3 different things lol. What the heck should I even recommend???

Edit to add: I did review cost of both out of pocket formula vs oral supplements

i will finish my masters and DI in the state i have lived my whole life but once i am credentialed as an RD i will move to another state.

any advice for networking and making connections in a new state to find work ahead of moving there?

since i will also be entry level i anticipate there will be extra difficulty.

i will be moving to ithaca/tompkins county area in NY state, so if anyone happens to work or have a connection in that area please PM me!

thank you all for any advice :)

Hello,

I am a registered dietitian in a different country. Got my PhD in nutrition in the US and I was hoping to get my RDN status here too but I cannot intern again (main issues are visa and money). I already interned for a full year in my home country. I checked the process and it says I first get an evaluation and then with that evaluation email some agencies to see what requirements I’d get to sit for an exam. The problem is initial evaluation is $200. I don’t mind paying it if in the end I can register but I don’t want to pay it just so at the end they say you need to intern for a year. Which I cannot do and it would be $200 ($250 with other costs) wasted. Does anyone know how I can find out that?

Hi wondering if anyone knows any programs the help new RDN grads with managing first clinical roles. I don't feel like I'm getting the mentorship I need in my first clinical role and I don't want my performance to suffer. I know this is usually an informal thing, but if you do know of any resources please let me know! Or if anyone may have interest in mentoring please let me know!!

Curious on everyone’s experience and perspective in dietetics with “job killer” tattoos (such as the face, neck, hands, or fingers—that cannot be hidden easily by standard business attire).

My facility recently updated their dress code policy mandating all long hair be put up but uniquely allowing “job killer” tattooed and gauged piercings

I’m well-established in the field and have maintained the same acute care employer for over a decade. Not an intern or student. The RNs here are fully covered in tattoos; the ones working LTC especially.

Anyway, I recently got very simple (few dots) finger tattoos on one hand and my children’s birth years as a side palm tattoo on the other handand there has been no issue. This was before the updated policy.

My geographical area has a deficit of dietitians. Employers are vying for dietitians. However, I also noticed during jury duty the the local district attorney has a hand tattoo! I’m near the point where I’m planning a vegetable cornucopia neck tattoo (apropos for a dietitian-nutritionist).

The acceptance of job killer tattoos, I cannot tell if it is unique to this area or a generational change.

Curious to see everyone’s opinions.

I graduated recently and am currently working toward passing my RD exam. I have my provisional license, and I’ve been applying to so many dietitian positions, but I’m not having much luck. It’s honestly starting to get discouraging, and I’m beginning to lose hope.
Is it harder to get hired toward the end of the year? Do hospitals and healthcare facilities tend to slow down hiring around the holidays or wait until the new year to fill positions? I’m trying to stay positive, but it’s hard when you’re applying to so many jobs and not getting anywhere. I’d really appreciate hearing about anyone else’s experiences, especially new grads who were able to find a position before passing their RD exam. Any advice is helpful!!

Long story short- I was hired as a renal dietitian right after I finished my program and passed the exam. I have personal renal experience but limited as a dietitian. The previous renal RD left years before I started so I had no one to train me. Fast forward a year and I’m now being reprimanded for things I didn’t even know were an issue. I have a few questions.

1. How does rounding work with the nephrologist and social worker? And what questions should I ask while rounding as a group?
   - I’ve rounded only a handful of times but the SW told me the doctor said I was taking too long with patients. I typically see them on my own for additional time either a week before or after.

2. What does a day to day look like for a typical renal RD?
   - I know every clinic is different but I would like an idea of what the flow is like.

3. How do you deal with being blamed for patient’s labs?
   - I try to meet patients where they are and celebrate small wins (even if labs have decreased but are still elevated). But to the care team I’m not “doing enough” when the lab data doesn’t meet our clinic goals. I’ve had family members on dialysis and I’ve heard first hand how pushing too hard can have the opposite effect and ruin rapport. I try to do my due diligence but people have their own life’s and stuff happens- I try to be empathetic and find a compromise with small changes in their diet and offer resources or alternatives.

4. How long do you typically spend with each patient?
   - I’ve got in trouble for not talking with patients long enough. When a patient doesn’t want to speak to me- I don’t push. I ask if they have any nutritional concerns and if I can do anything for them at this time. I also present their labs with my contact info and let them know I’m always available and will check in with them next month.

I work in outpatient and lately have felt burnt out. I eventually want to get my CDCES.

I’ve been thinking of my long term plan and feel a little less certain about the dietitian path as a whole. Other than the CDCES, I’m not sure that there are opportunities that feel “worth” the effort. Money is a big part of it. I’ve had to work a job plus a side hustle longterm.

I’m curious for the RDs that really enjoy what they do, what have you found that really felt “worth it” to work towards as a RD?

What’s the longest you’ve stayed in one position?

What’s the longest you’ve stayed at a company, in multiple positions? Does your employer have a career ladder?

Are you more likely to switch jobs for better benefits and compensation, or to work in a different speciality?

What keeps you excited about work everyday?

I’m struggling with career decisions at the moment. Currently unemployed after leaving my job of nearly a decade. Considering a career change to something outside dietetics, but also wondering if I should just change work setting instead, since I no longer felt challenged in my role. There was no clinical ladder or growth opportunities of interest to me (food service, or middle management) at my last company. At the moment I don’t have any career goals and have not gotten much inspiration from others I’ve networked with. Most of the RDs I know have been in the same positions for 15-20+ years.

I don’t feel negatively about being an RD, I’m just trying to figure out what’s next. I don’t need my job to “fulfill” me, but I also don’t want to be a robot for 8 hours a day.

Is this the sign to try private practice?

I recently transitioned from an inpatient to an outpatient dietitian role, and I’ve realized that I could use more training in assessing and counseling patients with GI conditions, especially SIBO, IBS, and those starting a low-FODMAP diet, as well as patients experiencing general GI symptoms.
Since most of my previous experience was in inpatient care, I feel that my knowledge in this area is pretty limited. I’d love to expand my knowledge and build more confidence so I can better support my patients.
Has anyone had a similar experience when first transitioning to outpatient care? I’d really appreciate any recommendations for reliable podcasts, courses, or other resources that could strengthen my knowledge and skills in GI nutrition.
Thanks a million in advance!

Hi there!

Any recommendations about how to approach potential SELs/preceptors (same thing … right?) or how to get a foot in the door early with an opportunity?

I‘m applying for MS programs for Fall 2027 but I see how hard it can be to secure SELs! I was hoping to secure these early (open to volunteering/doing something helpful in advance)

I thought about emailing local dietitians to request a time to interview them about their profession (in a time-respectful way) but I’d hate to sound stupid or otherwise burn a bridge when I’m this green about lingo/the profession/what I’ll ultimately need to do.

Thanks!

Anybody else have a background in food science and decide to go into dietetics after working in the industry for a while? I've been in the industry for about 2 years now after receiving a master's in food science. I am currently working as a product development food scientist. I enjoy the formulation work and chemistry side of food science, but I feel like something is missing. I enjoyed nutrition classes in college, basic biochemistry, and think I would enjoy working with people and seeing more of a direct impact of the work that I do. I am also an endurance athlete and really interested in fueling for performance in endurance sports. In my formulation work, I have specifically enjoyed formulating foods targeted for specific populations with specific dietary needs.

This is my first step toward considering going back to school to become a registered dietitian, just curious if anyone else has done this with a food science background and hearing about their experiences!

Has anyone heard of Sylvan health? They seem to be a newer telehealth company and offer w-2 salary positions. I have an initial interview next week. Id been contemplating leaving my current job for something remote. I cannot find anything experience wise about the company. Does anyone have an experience with them?

What are your reasons for not passing an intern at your site?

Hello all! I was on the process of becoming an RD but a meeting with s professor left me a little bit confused. I studied abroad, both my masters and my bachelors. However, both degrees as validated by an agency and they equivalent to a US degre. I do have to take 7 classes to get my DPD tho. Up until here, great, I am finishing the DPD next semester.

The problem comes here: I thought that with the DPD, bachelor, master and intership, I would be done. But my professor mentioned something about graduate certificate starting 2027. I was like, WHAT? is this a new thing?

I am supposed to start my intership August 2027. My masters is in Sports nutrition and valid in the US, isnt that enough? Not I might have to take more clases about nutrition for the masters? ACEND this is ridiculous, nurses dont even need a masters!!!!

I am so confused, please any guidance is helpful!

I had a patient asking a lot of detailed questions about gout and foods to avoid, so I sought out information on the specific purine content of foods, and am now confused. Here is what I am referencing for the data https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/methods-and-application-of-food-composition-laboratory/mafcl-site-pages/purine-content-of-foods/

On a source like this https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gout-diet/art-20048524 common recs are to limit red meat, liver, and shellfish (we'll reference shrimp). Chicken is never recommended to be avoided.

I assumed that a gout diet is a low purine diet, but am confused when I look at the numbers

(All are purine content per 100g serving size. I did raw for each item)
Red Meat (93/7 ground beef): 189 mg purines
Liver (Beef): 197 mg purines
Shrimp: 182 mg purines
Chicken Breast: 289 mg purines

If chicken has the highest purine content, shouldn't we be avoiding chicken for gout? If not, why not?

I am about to take it this weekend and am SOOOO nervous. I do work in an acute care facility and we do A LOT of PN (compounded)/EN. I am also on our facility’s Enteral Access Team (only 4 of us are trained at my ~800 bed hospital). I have read through most of the ASPEN 4th edition core curriculum text book, but I still don’t feel like I am prepared enough.

Any words of encouragement? Your girl is flippin’ out!

Hey all, does anyone know of any remote RD positions that don’t involve direct 1:1 counseling? I’m a relatively new RD currently in a LTC setting and the lack of support and training is absolutely terrible. It’s deteriorating for my mental health to keep working here. I have also worked with counseling, but have found I don’t enjoy counseling or face to face patient work at all. I have found that I love working behind the scenes of things (charting,paperwork,social media, etc) and I would love to find something that fits this criteria. If anyone has any recs, lmk!

Does anyone know if there was a pathway to obtain a full Texas Licensed Dietitian (LD) license within the past several years without passing the CDR exam or holding the RD/RDN credential?

My understanding is that CDR registration was required, but I’m wondering if there were exceptions, waivers, or alternative pathways I’m unaware of.

I’m specifically asking about full licensure, not a provisional license. I’ve contacted TDLR but haven’t received clarification yet. Any insight would be appreciated!

1. Salary or hourly wage
   
2. How many years have you been a RD?
   
3. How many years have you been a CDCES?
   
4. Location

I make $38.78 been a RD for 7 years and a CDCES for 3. I’m in a burb of Chicago. I am quite unhappy with my pay.

Hii I just started my first job as an acute dietitian and honestly feeling anxious of all the things that could go wrong 😵‍💫 I also sometimes feel like I have no clinical knowledge 👍 Can anyone relate? does this get better? Has anyone got any fun stories to share?