Sheridan Stringer RD, LDN
WOMEN & INFANTS HOSPITAL
for something nutrishus
Sheridan reminds us of some core skills that dietitians require - listening and cooking. As you get to know individuals and teams in this series, it’s interesting to see similarities in some responses. Like others, Sheridan points out that we’re not the food police, nor are we only focused on weight loss; we tend to spend lots of time battling fad diets however. We also enjoy food, all kinds of food, so the answers to the favourite meal question may surprise you.
Why did you become a RD?
I became an RD after taking home economics in high school. I had a big interest in both cooking and health and once I took a nutrition course my freshman year of college and loved it, I knew I wanted to go into dietetics.
What area of dietetics do you work in?
I work in both an inpatient setting and outpatient clinic. My inpatient setting includes seeing oncology patients, high risk maternity, diabetics and patients admitted with GI (Gastrointestinal) conditions. My outpatient clinic includes seeing all GI conditions including IBS, Crohn’s disease, Celiac disease, non-alcoholic fatty liver disease, diabetes, GERD and gastroparesis patients.
How would you explain what you do?
I focus on goal oriented behavior and what small healthy changes to incorporate daily that can make a big difference over time.
What are your ‘typical’ daily/weekly tasks?
I screen for inpatients at risk and see them/educate them. I do 1 hour consultations with outpatients. I precept interns. I do in-services for diet aids. I follow outpatients on TPN (Total Parenteral Nutrition).
What has been your career path?
I went to the University of Connecticut, completed my Sodexo internship at South Coast and then landed my job at Women & Infants’ Hospital in Providence, RI.
What advanced education or special training do you have?
In the past I have received my certification as a Certified Nutrition Support Clinician and am going to renew my certification in the upcoming year.
In an ideal world, what does the industry look like 5 years from now?
Focusing on the importance of gut health and an overall healthy lifestyles instead of just weight loss.
What misinformation about RDs would you like to clear up?
That we are food police!! It’s OK to include sweets and treats in your diet as long as you are still eating all of the nutritious stuff.
What would you like people to know about RDs?
We are passionate about not only healthy eating but making food taste good too!
What are challenges you encounter as a RD?
We can’t go home with clients at the end of the day and it is ultimately their decision to make changes in what they are doing.
What do people think that you do for a living?
Teach about healthy eating.
What are you passionate about in dietetics?
Gut health, diabetes, making goals and sticking to them.
What makes RDs unique/different from other nutrition/wellness professionals?
We have been trained to look at the research behind what we are recommending and not just going with the biggest fad diet at the time.
What is your favourite meal?
Pistachio crusted salmon over a kale and Brussel sprout salad with avocado dressing OR mac and cheese!
What tip(s) would you give to our readers?
Never be judgmental with a patient. They can see right through that and you’ll have a hard time gaining their trust in you. Just be a good support system and LISTEN.
Anything else you’d like to add that you feel would be valuable:
Make sure you spend time looking at recipes, new trends, ways to easily prepare meals and how patients can increase their vegetable intake.
More about Sheridan: