Posts in Culinary
Leah McGrath, RD, LDN; Leia Flure, MS, RD, LDN; Kim Melton, RD; Lucía de Rueda Aramburu, RD, MSc.; Matt Jacobs, MA, RD, LD, NSCA-CPT and Sophie Medlin, RD

I started BUD in 2014 at a time when it felt like there was a lot of negativity and criticism about dietitians. I regularly saw groups/social media accounts and pages, individuals and the media accusing dietitians of lacking integrity. Having been a dietitian for almost two decades at that point I knew that our profession deserved better treatment and a more positive space to encourage each other and celebrate our accomplishments.

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Cristel Moubarak, 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.

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Jonathan Valdez, MBA, RDN, CSG, CDN, CCM, ACE-CPT

What are you passionate about in dietetics?

The growing job opportunities, the various areas a RDN can work, and that the respect for our knowledge is growing (I wish it was faster).

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Drew Hemler, MS, RD, CDN

I work in multiple areas of practice, which is why I love this wonderful profession. I currently work in private practice (telehealth, community nutrition, and food product consulting), academia (higher education), and communications & events management (U.S. state-level A.N.D. affiliate).

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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.  

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Jenna Amos, RD

I started off as a clinical dietitian in a subacute care facility but quickly realized I did not find it rewarding.  Soon after, I started as a retail dietitian working for a grocery store chain.  I loved the exposure to the food industry and how much I learned about products, what was driving customers’ choices and then being able to positively influence food choices right at the point of purchase.  That brought me to my current position at siggi’s dairy.

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