Cristel Moubarak, RD
for something nutrishus
Cristel is another fabulous dietitian that I've actually met in person! She and I contribute to the Dietitians of Canada Brand Initiative and she's also a strong advocate for the profession and helping people understand what dietitians are capable of. Cristel recently made the change to full-time entrepreneur which is always an exciting step when you love what you do and have been doing it on the side or in your 'spare' time. I read about the success of her cooking classes/camps and am so happy to see that, as food literacy is so important these days. She and I share a lot of similar philosophies regarding inspiring others, diets, and healthier versions for healthier lives.
Why did you become a RD?
I loved the multi-faceted aspects of the profession in which it is evidence-based, involves closely working with people, and offers a flexible career-path to participate in a variety of dimensions of its growing field. I wanted to help people discover a healthier version of themselves and live better. My desire to become a dietitian stemmed not only from wanting to consult with and advise a diverse clientele, but also to inspire a difference in my community.
What area of dietetics do you work in?
I work in private practice as a food-focused, intuitive eating and body positivity advocate.
How would you explain what you do?
My goal is to help others create a peaceful and nurturing relationship with their food and body through group nutrition education, hands-on cooking classes, grocery tours, and one-on-one counselling & coaching sessions.
What are your ‘typical’ daily/weekly tasks?
It is always variable - at this time it consists of the following:
- Organizing my schedule and creating a priority list based on urgency vs. importance
- Planning and goal-setting for projects & events
- Counselling & coaching clients in-person and virtually
- Preparing for speaking engagements & presentations
- Mentoring prospective & current dietetics students
- Creating and taking photos of recipes and meal prep
- Creating and scheduling social media posts for Facebook & Instagram
- Attending events & developing meaningful relationships
- Volunteering with Dietitians of Canada
What has been your career path?
I started my career in clinical nutrition as a casual dietitian, then advanced to a managerial position in foodservice management & business administration, and now I am full-time in my own business, nutriFoodie, as a private practice dietitian.
What advanced education or special training do you have?
I have pursued additional education in motivational interviewing to better equip myself with tools to help clients with their behavioural change.
In an ideal world, what does the industry look like 5 years from now?
Having more funding for dietitians to be working in every facility, and organization, being a standard service covered under all extended health care plans, and for everyone to know what a dietitian does, in just as much clarity as knowing what a physician’s role is!
What misinformation about RDs would you like to clear up?
- That they don’t need to lie about or hide their food when dietitians are around
- That we’re not perfect either, and we are all fighting our own battles
- That dietitians are not just about “diets” despite that being in our title
- That “diets” are not equal to “weight loss” - diet-related choices are just foods you choose to eat, and may be for a medical nutrition treatment purpose
What is your favourite meal?
SUSHI! I love getting spicy salmon sashimi, gomae and the rainbow roll. Otherwise, if I make it at home, it’s usually a variety of vegetarian rolls.
What tip(s) would you give to our readers?
If you are in BC, and want access to an RD at no additional cost, call 8-1-1 (HealthLink BC) for telehealth support, counselling & education.
More about Cristel: