Joey Quinlan, MSH, RD, LD/N, FAND

The industry is as wide open as it has ever bene.  A dietitian can do so much now from nutrigenomics to social media and marketing consulting.  For my area of management, I see a lot of the new generation of dietitians wanting to grow beyond the nutrition department.  I think you will see more RDs in senior management and executive positions with multi-department responsibilities and executive positions other than food and nutrition. 

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Tara Milhem, RD

I started as a health coach and yoga instructor, then became a blogger and influencer, and then a RD over an 8 year span of time. I started when I was 17. Between graduating school and beginning my Dietetic Internship (DI), I took a 3 year hiatus to focus on blogging and building my business which has now served as a jumpstart to my career as a dietitian. 

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Jordan Hostetler RD, LDN

I work as a clinical dietitian in a long term care facility. I initially started working with the elderly as I have always had a soft spot in my heart for the older population as they are just as vulnerable as children; all they truly want is someone to talk to and someone to listen.

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Wendimere Reilly, RDN

I work in a doctor’s office providing the Medicare Annual Wellness Visit. Additionally, I provide MNT (Medical Nutrition Therapy) for Diabetes and Chronic Kidney Disease. These services are covered under insurance. For a small fee any of our patients can see the dietitian, so I am highly involved in providing nutritional interventions for those with chronic diseases. I also teach classes and am working closely with our medical director to design an integrative functional medicine program for our office.

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Danielle Penick, MS, RD, CNSC, LDN

I work for a national insurance company and have the benefit of working from home. I am able to collaborate with people who have an interest in working with an RD in many different capacities such as managing their diabetes, cholesterol, high blood pressure, healthy eating, weight loss, among many other comorbidities or eating issues

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Aimee Takamura RDN, LDN

I spend a good deal of time working with our culinary team to make sure the food we’re serving is varied, seasonal, and creative. I make an effort to ensure we cater to as many food preferences as possible (vegetarian, vegan, avoiding dairy, for example). Other than that, each day is totally different.

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