Rosie Schwartz, RD




for something nutrishus

I have followed many of Rosie's posts in the past as she has a strong voice for our profession. She was recently named as an awesome Canadian dietitian that needs to be followed, so I figured it was about time I featured her on the series! Rosie is a trailblazer for many of us in private practice and media and I'm sure you'll enjoy learning more about her and her career.

Why did you become a RD?

It was fate – a long story way before nutrition was a hot topic. I somehow ended up in the nutrition program at the University of Toronto and had planned to transfer out until I fell in love with the idea of combining science with my passion for good food.

What area of dietetics do you work in?

Private practice, nutrition communications including writing and consulting.

How would you explain what you do? 

I try to enlighten people as to what healthy eating is all about, whether in my counselling practice or in my nutrition writing or other media work.

What are your ‘typical’ daily/weekly tasks? 

My typical tasks can vary greatly from my regular nutrition counselling sessions to the nutrition columns that I currently write for various publications or freelance pieces for a variety of audiences and responding to the media which could include TV or radio interviews. I'm also active in social media and have a website where my posts might vary from clarifying myths and nutrition basics to rants and recipes.

What has been your career path? 

My career path has been a very long one! I was one of the first to start a private practice in Canada over 40 years ago. There were three of us that started at the same time. I started doing regular media gigs including TV and radio just a few years after I started in private practice. I had regular spots on national TV shows back in the 80s and had my first book, The Enlightened Eater, published back in 1987. I started a weekly newspaper column with the same name in the Ottawa Citizen in 1991 (which I had nightmares about writing!). It was syndicated across Canada for a number of years. I also had a weekly TV column on CBC Morning for a number of years. The National Post also carried my Enlightened Eater column for a number of years as well. I’ve had regular magazine columns.

Through the years, I’ve been a consultant and spokesperson (to food companies and the Heart and Stroke Foundation) as well as an advocate about various nutrition issues including successfully fighting the approval of the fake fat Olestra in Canada.

I’m also a speaker for both the general public as well as for various professionals groups which has taken me across Canada, the U.S., Europe and even on the high seas aboard cruise ships.

My writing contacts also led me into doing travel and food writing as well.

What advanced education or special training do you have? 

As for advance education or a special training, I have learned on the job! I've also depended on networking and colleagues over the years. I was one of the founding members of the consulting dietitians group as those of us in private practice at the time were quite isolated.

In an ideal world, what does the industry look like 5 years from now? 

In an ideal world, registered dietitians would be recognized as the experts and all these "nutritionists" peddling nutrition misinformation and selling worthless supplements would have disappeared!

What are you passionate about in dietetics? 

Fighting misinformation is definitely a passion as is enlightening people that nutritious fare should be delicious.

What is your favourite meal? 

A marinated heirloom tomato and basil sauce (from my garden) with a fruity extra virgin olive oil, over pasta.

What tip(s) would you give to our readers? 

As for advice for dietitians, aim for the stars, be true to yourself and love what you do and if you follow these rules, you will remain passionate about your career.

More about Rosie:

Website: Enlightened Eater by Rosie Schwartz

Facebook: Enlightened Eater

Twitter: @RosieSchwartz

LinkedIn: Rosie Schwartz

Instagram: @rosieschwartz

Thanks Rosie!