Ashlee Linares-Gaffer, MS, RDN; Kathryn Lawson, MS, RDN; Haley Hickman, MS, RD

In an ideal world, the profession of dietetics would increase in diversity substantially, particularly on the basis of gender, race and ethnicity. We would have dietetics professionals available to serve and relate to all American residents, and to lead nutrition-focused businesses that meet the needs of consumers. The healthcare industry would acknowledge the value that dietitians play in healthcare in every state; dietitians would be eligible for reimbursement for a robust list of disease prevention and management services and dietitians would be able to write diet and nutrition-related orders in all clinical facilities.

Dan Fenyvesi M.S. R.D.

My first job after graduate school and getting my RD was with a public health clinic in Oakland. I found that after that job it wasn’t too hard to get employment, and jobs with other clinics, retreat centers, and colleges followed. In 2014 I received the Fulbright Scholar Grant to work in Nicaragua, that was also a big milestone for me and has allowed me to work on branching out to more international work.

Wendy Kaplan, MS, RDN, CDN

I found out my Junior year at Binghamton that the profession “Registered Dietitian” existed and that was a “wow moment” for me. I knew what I wanted to do so I immediately signed up for as many science prerequisites that would fit into my schedule and I did not let myself get intimidated, even by organic chemistry! My diverse nutrition background includes clinical, teaching, research, wellness and private practice.

interviews