Preparing food has always brought me lots of pleasure. I never get tired of looking through cookbooks, experimenting with new recipes, trying out new foods or roaming through the supermarket.

I grew up playing outdoors and being part of various sports teams. As I grew older and more competitive, I noticed how food influenced how I performed as an athlete. I started reading more about nutrition and signed up for an introductory nutrition course during my freshman year of college.

My professor was a registered dietitian, and radiated so much passion about food, nutrition, and fitness, that I swiveled my career path towards becoming a registered dietitian. However, I noticed when I entered my dietetics classes, that I looked quite different from most students.

I was the only ethnically diverse student in my classes during undergraduate, graduate school and during my dietetic internship. The most common question I was asked, was “Where are you from?” Sometimes I would respond Washington D.C., or other times I would say I’m from America, but I knew they were really asking about my ethnicity, to which my response has always been, “I am half Persian and half Austrian.” This would always surprise people, and no one could ever correctly guess I was of mixed heritage.

My mom was born in Austria and my father in Iran. They met in Austria and moved to the U.S. before my brother and I were born. They exposed us to their own traditional cultural foods, and I grew up eating a fusion of Iranian and Austrian dishes.

I remember never having a taste for school cafeteria food, so I always requested my mom pack me lunch. She typically would pack me leftovers from dinner, such as a kuku sabzi, a Persian egg and herb frittata, salad olivieh, a Persian salad made of eggs, potatoes and pickles or schnitzel with dartoffelsalat, a customary Austrian dish of fried breaded chicken and potato salad.

At times, I felt embarrassed about my meals, and would hide these from my peers to avoid the dreaded question of, “Ew, what is that?” However, over time, and once I became a credentialed RD, I realized my unique background allowed me to connect more deeply with others from different cultures.

I encouraged my clients to share what they grew up eating and what foods were customary to their unique upbringing. I developed nutrition recommendations for my clients that included traditional staples from their heritage culture. These experiences and my dual heritage background empowered me to encourage my clients and other RDs to proudly share their unique cultural foods, to stop feeling embarrassed, but instead embrace our differences and increase cultural awareness in the field of dietetics.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

I was born in Havana, Cuba, and immigrated to the United States when I was 10 years old. As the oldest sibling, I was the first in my family to graduate from a U.S.-based university. While I attended Florida International University in Miami, Fl, I was surrounded by people who looked and spoke like me. Most students, professors and eventually preceptors and patients were from otherwise underrepresented communities in the U.S. I looked around and I saw myself; this environment felt like home and I thrived.

It wasn’t until I began venturing outside of Miami that I realized just how underrepresented non-white registered dietitian nutritionists were. To my disbelief, even in major cities like Chicago, where I currently reside, and New York City, RDNs of color continue to be underrepresented.

When I decided to seek new career opportunities in communications and food photography, it was no surprise that I couldn’t readily find RDNs to emulate. If you find yourself in a similar situation, then I have some guidance to share to help you be the first and bring others along:

1. Don’t wait for others. You can’t wait for others to give you permission if you’re going to create something new. If it were an easy decision to make, others would have done it already. Research your new idea and run, don’t walk.
2. Fail and ask for help. It is ok to not know everything, but you need to be open to help from others. You don’t need to get all the information from one place either; take bits and pieces from various sources to grow your knowledge and expertise. Fail, learn, and succeed by seeking new opportunities.
3. Network! Network! Network! This may be number three on the list, but it just might be the most important. No one gets anywhere in life without networking. Networking is not a what-can-you-do-for-me transaction; networking is about building genuine relationships. You can connect with professionals on LinkedIn or go up to someone new at a virtual or in-person conference; most will be willing to answer your questions. Always be kind and remember to respect everyone’s time.
4. Pay it forward. Throughout your journey, don’t forget to help others like you to rise. Use your platform, however big or small, to answer questions and be a mentor to others.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

Being born and raised in Michigan, in the suburbs of Detroit, by strong, smart and “old-school” Filipino parents was a unique, messy and, in hindsight,  beautiful experience. Where I grew up there were not many people that looked like me, nor did anyone really know about the Philippines. So trying to explain my heritage was always tricky.

The school lunches that my family would pack for me made me the subject of many jokes. “What is that?” “What is that smell?” “Why don’t you have a sandwich?” Today, I would do anything to have homemade chicken adobo with jasmine rice, pancit or ramen for lunch. But in those moments of being teased about my food and culture, it made me feel embarrassed, but it also made me stronger. It reminded me that food is more than just fuel. It is culture and traditions. It is nourishment, celebrations, family and love. If you know a Filipino person, you know that they will feed you any chance they get.

My “Why” for Becoming a Registered Dietitian

My dad was a brilliant, hard-working surgeon. He took great care of his patients and our family. He was fun, witty and had the best laugh, but didn’t take care of himself enough. He always wanted me to be a doctor. Always. Unfortunately, he passed away from a stroke secondary to diabetes when I was 13 years old.

When I went to Michigan State University (Go Green!) for my undergraduate degrees, I started off pre-med with the plan to follow in his footsteps like he wanted. After taking my first nutrition class and meeting with my advisor, I changed my mind. I realized the significant role nutrition can play in helping people live longer, happier and healthier lives. I thought, if I could help prevent a child from losing a parent so young like I did, then being a dietitian is what I want to do.

Throughout my career, I have dealt with judgment and discrimination for being a woman, being Asian or both. I always remind myself of the things that my parents taught me: to listen to my gut; have courage and be kind; stay open to learning; work hard; and use my voice even if it shakes.

As an RD spokesperson for many years and most recently a National Media Spokesperson for the Academy of Nutrition and Dietetics, I am so proud to be a voice and represent as an Asian-American dietitian. I never saw many people like me on TV or on the news or being highlighted in positive ways. Now I get to be that for my kids and others. I think my dad would be proud of me.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

After some research, I found out that to receive the credential of registered dietitian nutritionist in the United States I would have to go through undergraduate schooling and an internship program all over again. I couldn’t understand it and refused to go back to re-do an undergraduate degree. In my heart, that was stepping backward and therefore I opted for the Ph.D. program in nutrition at the Loma Linda University in California. I was enjoying every moment and thought this was it until six months in I received news that my younger brother in Florida, who was only 22 years old and my only family in the US, was diagnosed with stage 4 cancer. My husband and I decided to move to Florida to take care of him.

With mental and emotional trauma accompanied by financial stress then, I had to start working outside my field to make ends meet for my family and to be there for my brother. Long story short, it took me 15 years long to come out of the responsibilities and to feel secure in every way to pursue my dream of working in the field of nutrition and dietetics. The entire time in the back of my mind I was thinking of how I can get back to what I love!

In 2016, after many thoughts, I decided to take a step back to move forward and got enrolled in a dietetic and nutrition coordinated bachelor’s program. I was able to complete the program with a 4.0 grade point average achieving one more bachelor’s degree in 2017 and winning the Florida State Academy of Nutrition and Dietetics, Outstanding Student of the Year Award.

With my work ethic and passion for nutrition, I got hired as an intern and now work as regional dietitian in clinical and patient services for Morrison Healthcare. My specialization and expertise in plant-based nutrition led me to be highly involved with the Vegetarian Nutrition Dietetic Practice Group and I served as the Florida Academy coordinator and diversity liaison for two years. At present, I am a part of the executive committee fulfilling the role of treasurer. I have also been involved with the Commission on Dietetic Registration on different projects contributing to our profession.

What I learned with my journey is to never doubt and believe in yourself. If you put your mind to what you love, you have got to succeed. Life is challenging — don’t give up. Perseverance and alacrity are the keys to personal success and satisfaction.  The world is always beautiful and giving around us — it is the attitude that makes or breaks us. Therefore, it is not necessary to always move forward for success, sometimes taking a step back can result in a leap of success forward, which I learned with my journey. I am very glad for our fellow dietitians who don’t have to go through the challenges that we professionals from different countries have to experience in order to achieve our dreams!

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

I’ve always recognized the important role nutrition plays in chronic disease prevention and health promotion, but the past few years of my education and training have highlighted the fact that my wellness as a Black woman is not a priority to many practitioners in the field.

In December 2017, I presented the results of a survey I conducted as part of my capstone project for my master’s degree. While my research included participants from a diverse group of racial and ethnic backgrounds to closely mirror the demographic makeup of the American population, the rest of the students in my class presented projects where over 90 percent of their participants identified as white. I recall many of them laughing at the homogeneity of their sample and quickly moving to the next slide in their presentation, almost as if it were an insignificant afterthought. During such  moments, I was not only hyperaware that I was the sole Black student in the room, but I was seemingly the only one who cared about conducting an inclusive survey. With yet another microaggression, one student thanked me for adding some diversity to his research by being the only Black participant in his survey.

My experience is not unexpected given the racial distribution and inequalities that exist within the Academy of Nutrition of Dietetics leadership and the dietetics profession as a whole. According to the Commission on Dietetic Registration Registry Statistics, less than 3 percent of RDNs are Black, and while there seems to be a push by the Academy to increase diversity and inclusion, there are still gaps in practice. I’ve noticed a theme from the classroom to the exam room in this field. There’s not only a disproportionate number of white students and instructors in dietetic programs, but there’s also a disproportionate amount of white RDNs seeing patients in the hospital who are juxtaposed next to people of color stacking trays in the sub-basement kitchen; this is clear institutionalized racism.

As I’m completing rotations in my dietetic internship, these trends start to take toll on my morale. My passion for healthcare occasionally morphs into disappointment over the blatant racial inequities that are being perpetuated in this profession. Every role in health care and in the hospital is essential, but we cannot talk about diversity and inclusion when the conversation on nutrition is being dominated by white RDNs in the clinics, classrooms and conferences.

Nevertheless, there have been gains over the years of my training, and I do recognize that a number of white RDNs are taking the time to learn and grow when it comes to addressing social injustice within the profession. Notably, there are RDNs in my circle that have made the following efforts to combat this problem:

1. Bringing up the lack of diversity and inclusion in dietetics during meetings instead of staying silent on the matter.
2. Making simple yet meaningful statements, such as “I support you” and backing it up with an action plan to increase diversity, equity and inclusion in their programs and/or workforce.
3. Increasing BIPOC representation on program advisory boards and in leadership roles.
4. Creating presentations and/or webinars that include a diverse group of people in images.
5. Participating in diversity, equity and inclusion training on topics related to BIPOC and LGBTQ+ populations.
6. Demonstrating the same level of compassion and care to all patients, clients, students, etc.

These efforts show that ally-ship is most effective when it is not solely performative. Amplifying the marginalized voices of BIPOC and LGBTQ+ stakeholders strengthens the profession and brings a more holistic approach to the practice of nutrition and dietetics; it does not go unnoticed.

Overall, I think there are still strides to be made to truly improve diversity, equity and inclusion in our occupation, including lowering the educational and training costs to pursue this career path to avoid further gate-keeping privilege, but it’s promising that many RDNs are trying to make meaningful change. It’s time for all Academy constituents to be represented in spite of the profession’s demographic distribution, and that evolution starts with each one of us.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

As a young high school graduate, I was excited but also nervous about my future. The economic and social situation in my country was not stable and an opportunity to travel to the United States had presented itself. When I read about the dietetics career on my new university’s website, I realized that my dreams of helping people through nutrition would finally come true. With the help of my family, I finished all the paperwork.

As an international student, there are restrictions to working off-campus but this did not dissuade me from doing volunteer work and gaining experience working on campus. Fortunately, I had a very special professor who was also an international student in college. He was very supportive of me and could relate to my struggles. I also was very involved with the international student office, which helped me with things like taxes, insurance, driver’s license and general advice.

During my senior year, the pressure of getting into a dietetic internship was stronger than ever. I decided to apply for the pre-select Aramark dietetic internship, which meant I had to have all the paperwork ready by February 1 instead of the usual deadline of April. All of my hard work paid off when I got an email saying I was accepted into the Aramark dietetic internship. I applied to be placed at a hospital in Kentucky.

As an international student I not only had to apply for my internship, I also had to complete the paperwork for my optional practical training. The practical training is a year after graduation, that international students often use to find a job that will later sponsor you with a work visa. I decided to use this year to do my unpaid dietetic internship.

During the summer after graduation I received a call from the internship director saying that due to COVID-19 the hospital in Kentucky was not going to take interns, and that I needed to relocate to Texas to continue the program. Thankfully, I had some family in Houston that took me in and in a short amount of time, I moved my whole life to Texas.

The internship was an amazing experience that took me out of my comfort zone, allowed me to help real patients and learn about leadership. I was lucky enough to have preceptors that were extremely helpful and I can consider mentors. About halfway through the program I contacted the immigration office from the hospital. My boss also helped me by reaching out to other registered dietitian nutritionists in the hospital system, and eventually I got an interview. A few weeks after my interview I received a call from the recruiter telling me that they wanted to offer me a job! I was in complete shock. I could not believe she was saying that to me and I was so happy, especially since going back to my country was very dangerous.

After I finished my internship in May 2021, I started studying for my RDN exam right away and on June 11 I passed. For me, passing the exam was the knot that tied it all together. I am finally and registered dietitian! However, my journey continues as I work on my visa paperwork.

Being an international student gives extra challenges to the process of becoming an RDN and it isn’t very common to see international students following the path of becoming an RDN in the U.S. I share my story because maybe I can help guide other students on what steps to take.

Here are some pieces of advice and encouragement:

1. Do not let your status stop you from gaining experience and networking in the field of dietetics.
2. Reach out for help and advice. People wants to help you succeed!
3. Use your resources. Take advantage of what you have (international office, immigration human resources, student associations, professors, etc.)
4. Be prepared. Getting paperwork done ahead is very helpful since a lot of paperwork (e.g. driver license) can take longer for international students.
5. Always do your best because people notice!

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

Since I was young, I’ve dreamt big. I wanted to find a new experience in a new world, so I flew abroad to America to pursue my bachelor’s degree in dietetics and to embark on my journey toward becoming a registered dietitian nutritionist. My whole life has revolved around nutrition and I believe the food we eat impacts our quality of life. Healthy eating is a big part of my life.

I moved away from Malaysia to New Jersey, to take my didactic programs in dietetics courses at Rutgers University. When I left my home country, I was only 19 years old.  You could say I was a greenhorn to everything! Where do I even begin? The weather? The people? The school? The difference in cultures? The food? Coming from a humid and tropical country, you can imagine how drastic the weather change was for me. In 2017, I experienced snow for the first time ever and I’ll never forget the snowstorms.

The exposure to various cultures in New Jersey was quite an overwhelming experience at first, especially because I was not accustomed to the casual way people spoke. It was one challenge I did not know I would have to overcome.

I travelled to California and a few other states during my summer and winter breaks and realized every state has a vibe of its own. I developed a sense that people on the West Coast are much more approachable than those on the East Coast — maybe it has something to do with the brisk weather. East Coast people are not afraid to speak what they think, and it took me some time to get used to this. Now I’m comfortable with the hustle way of life and the sense of urgency that comes with living here. It is bizarre how much I have adapted coming from a much smaller city, Kuala Lumpur.

My biggest personal challenge was moving here without much support. Embarking on this journey alone and having to depend solely on myself taught me greater independence and how to be resilient. Making friends is not the difficult part, as I think I am pretty easy going, but maintaining friendships is another story. I am sure part of this is due to the “temporary” status of an international student, but it is also a challenge to develop a relationship with people you didn’t grow up with. Unfortunately, I do not have the opportunity to spend time with family and childhood friends here. Therefore, it was an isolating experience at the beginning, though I do not regret it because I learned so much about myself. This time led me to question myself, my aspirations and future career goals.

I came here mostly to further my education, but I will always be a student of life. There is so much I have learned the last four years outside of academia and I am constantly challenging my perspectives and evolving.

All that said, being an international student is not an easy path. My overall college experience has been positive, and I enjoy being a student at Rutgers. The American education system is much different from the Cambridge education system, which I am more accustomed to. I find the American education system’s multidisciplinary approach to be more holistic. As I progressed into my senior year, I really appreciated that the education system and courses value overall balance and not just theoretical work. It pushed me to challenge my limitations and dive deep in my pursuit of becoming a registered dietitian nutritionist.

I do not plan on returning to Malaysia after graduation because I will be applying for dietetic internships in the United States. I am hoping that I will land an internship program of my choice with an emphasis on clinical nutrition, as this is the field I am most interested in.

Throughout my childhood, my mother taught me to always give back to others and this had shaped me into the person I am today. It is why I am pursuing a career in the medical field. I aspire to become an RDN because I want to inspire others to obtain good nutrition within their means. I believe everyone has the right to good health. However, I realize it may not be accessible to everyone and this motivates me to help alleviate health disparities that exist.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

Dietitians Changed My Life

I suffer from Crohn’s disease, lupus and postural orthostatic tachycardia syndrome, among other illnesses, and rely on a feeding tube for my daily nutrition. I owe my team of registered dietitian nutritionists my life. Not only did they believe in me, they also encouraged me. I went from being malnourished and scared to nourished and hopeful. I got a feeding tube — instead of parenteral nutrition — and slowly got my life back.

Even though I had to give up my job as a journalist, the journey into nutrition support gave me a new perspective on what I needed in my future. I decided to pursue a career in dietetics.

Navigating College as a Disabled, Minority Student

Applying to schools when you are disabled and a minority is no easy task. I needed a school that understood my limitations. For instance, that I may need emergency surgery due to a bowel obstruction, or a feeding tube mishap.

I was lucky to find Kansas State University and its Master of Science and Didactic Program in Dietetics distance program. I also had the fortune of finding mentors along the way that understood me. I owe much of my academic successes to Dr. Linda Yarrow, who encourages and guides me in the right direction.

The problem is how hard it was to find this program. Once I did, I still had to make space for myself. Most of my classmates are white and able-bodied. Why aren’t there more disabled students? What about disabled racial minority students? I think this might happen because there aren’t systems in place to help us find these schools. It took me months of searching. I lost money in applications and hours of talking to advisors. I found a school that worked for me, but not everyone has that luxury.

Digging Deep for Change

Being disabled and Latinx is hard, but it should not stop me from becoming a registered dietitian nutritionist.

So, what can we do? I suggest that we first think of what is missing in our schools. Are there resources for minority groups? Are there student organizations minority students can talk to? Begin by questioning those in charge, and they will have no other choice but to hear you.

I had the opportunity to find a group of women that are also a minority in the field of dietetics thanks to the Academy of Nutrition and Dietetics’ Women’s Health Dietetic Practice Group Diversity Award. They inspired me to talk about these issues and potential solutions. I know I have to focus on the why behind the lack of opportunities and accessibility for disabled minority students. Are schools unwilling to look at these populations? Are disabled racial minority students not applying to schools because of socioeconomic restraints? Is dietetics perceived as an unapproachable profession in our communities? If we break down the why, we can begin to find solutions.

Finally, I want to finish off by saying that the who in these situations matters. If I look hard, I can find people with similar problems, and together we could strive to make a place for ourselves. But are we working together to help other minority groups? Do we ourselves have certain prejudices? Fighting the fight for inclusion and representation means fighting it together.

Yes, I am disabled. Yes, I am Latinx and an immigrant. I’m also a future RDN. And I am not alone. The academic structure that I feel left us behind will change, but it requires work, and it needs our voices of advocacy.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

I started college as an intern in the petroleum industry. I had a scholarship with Texaco and really enjoyed the work. Unfortunately, I missed building relationships with people and felt I was getting too intimate with my TI-86 calculator (which I still have it today).  I met my future mentor who was a sports psychologist and decided to seek a dual bachelor’s in Exercise and Sports Science and Psychology with a goal of eventually obtaining a PhD in sports psychology.

My focus for my master’s degree would be in nutrition. I moved to New York City where I took my DPD courses at New York University and obtained my Master of Science in Nutrition and Exercise Physiology at Teachers College, Columbia University. I had no idea that the profession had a high percentage of women in it — like lots of women. This was never an issue for me as I feel all of us want to help out the persons we are working with, the only difference is that I am doing it as a multi-racial male.

The goal of pursuing a PhD in sports psychology never came to be, as life got in the way (getting married, having a child and residing in an expensive city). I thought my first job would be in sports dietetics. I had no idea that working with geriatrics would be in my future. My second job after my internship was with the Veterans Health Administration where I had the honor and privilege of serving those who have served for nearly 11 years.

I moved to Seattle, WA in 2011 and began volunteering within the profession  shortly afterwards. I’ve had the opportunity to lead at the district level (Seattle), the state level (Washington State) and national level with the Cultures of Gender and Age Member Interest Group (formerly National Organization of Men in Nutrition) where one of our goals is to recruit and retain men in the profession.

It’s hard to believe, but this is my fifth year of serving as national media spokesperson. It is a truly humbling feeling to represent our members and see our quotes go around locally, nationally and internationally.  I also recognize that having a name like Angel creates an assumption that I am a female so it gets a little weird when a bald, tan man walks into the room or picks up the phone!

The demographics of this country have changed so much and so has our profession. I am the vice president for a nutrition consulting company and the people that we are interviewing and hiring appears to be like the United Nations — they come from all around the world. But we all need to have some patience as change takes time. The demographics of the profession are what they are, and we can’t snap our fingers and expect to see America’s demographic makeup in our profession overnight. It would be silly for me to expect to have 49% men when our profession is close to 5%. The same concept applies when it comes to persons of color.

Ultimately, no matter our gender, race, ethnicity or background, the biggest impediment will be making sure we have adequate internship spots and scholarship/financial aid assistance for all potential RDNs and NDTRs as the cost of education has skyrocketed.

I feel the most effective way for us to move the profession forward is to go into the trenches and recruit and make dietetics an option for everyone — kids want to be lawyers and doctors, why can’t we get out there and make them say, “I want to be a dietitian” too?

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

For individuals with disabilities like myself, it can feel like we are forced to exist in an inaccessible society that is constantly working against us. For instance, did you know businesses can say they are accessible simply because they have a ramp, even if it’s on the backside of the building and leading to stairs? I have been publicly harassed more times than I can count for using handicap parking spots (though I have a license plate), simply because I’m young and don’t “look” disabled. I have also been called a “faker” when using my wheelchair because I can move my legs. Disability doesn’t discriminate like people do — it affects young and old, rich and poor and everyone in between.

I’ve been in and out of medical buildings since birth — that’s 30 years of invaluable experience! I have dealt with incredible people who make situations bearable and people who are cold and unsympathetic and make situations worse. The medical field was where I had the most experience, so it made sense to me to choose it as my career.

I wanted to be one of the “good ones,” to help ease a patients’ minds and hearts, so I became a dietitian. Nutrition is an incredibly important part of life for every single person regardless of health, age or socioeconomic status, and one that, surprisingly, many people know so little about. A few months ago, five years into my career, I finally achieved my dream of working in the neonatal ICU and can truly say I love going to work every day. I have been tasked with helping premature babies grow outside of the womb as well as they would have inside the womb. It is incredibly tough, but so rewarding!

Working in healthcare, you might assume the culture is much more accepting of people with disabilities compared to “the outside world,” given their level of exposure to it. You would, however, be sadly mistaken. During my five years as an RDN, I have been routinely questioned regarding my ability to do my job and have been asked why I’m working simply because I do things sitting down, as if sitting lowers my IQ. I have had to self-advocate for reasonable accommodations that often never came and I’ve had physicians call me out in front of an entire unit to question my ability to speak with a patient simply because I’m in a wheelchair.

I believe employers should seek out employees with disabilities! As an individual with a disability, I have a motivation and drive to prove myself, and I am extremely hard-working. I have a unique perspective that is vital to quality healthcare and I am a creative problem solver because of a lifetime of having to adapt to an inaccessible world. Individuals with disabilities may have to do things a little differently, but we can do them just as well (if not better).

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

A majority of professors and peers in the nutrition and science department of Dominican University helped me become a trailblazer for the future students with disabilities who want to pursue a career in dietetics. It is unfortunate that some peers and professors were less supportive, mistaking my speech difference for intellectual disability.

Despite my hard work and determination, I did not achieve my goal of becoming an RDN because I did not match to an internship even though I went through two match processes. I attempted to become a nutrition and dietetic technician, registered, taking the exam four times but scoring 27 each time. Though I did not become an RDN or NDTR, I still believe I can be effective and impactful by teaching peers with and without disabilities how to live a healthy life based on science through writing and speaking on topics of basic nutrition and environmental issues.

There are specific nutrition concerns for people with disabilities. One issue includes trying to eat healthy on a limited food budget because some people with disabilities are on government assistance. Another challenge in working with young people with disabilities are picky eaters because they cannot consume certain textures. Others deal with chronic constipation. Dietitians may consider combining a high fiber diet along with a healthy use of laxatives as part of their bowel program.

Weight also is more difficult to manage because not every person with a physical disability needs more calories or as many as a non-disabled person. Dietitians may make the mistake that every person with a disability is going through a healing process, so they may make diet plans with higher calories. Most people with disabilities require fewer calories because they may be wheelchair users or other folks may require the assistance of other mobility devices and may be less active than many non-disabled individuals.

I think RDNs would benefit from partnering with occupational therapists to learn how to better support folks with physical or intellectual disabilities in learning adaptive healthy cooking. I urge dietitians to volunteer with adaptive sports organizations to learn how to support clients with a disability in becoming more physically active.

If diversity and disability etiquette was widely taught for allied health professionals, I believe it would improve the standard of care for millions of individuals and would show clients that their providers, including RDNs have taken the time to personalize their care.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

I believe that my culture and my ability to speak Spanish have been key factors in my ability to grow professionally in directions I love. This year alone has been extraordinary! I became a doctor in clinical nutrition, a fellow of the Academy and received heart-warming awards such as the greater tri-county dietitian of the year award from my peers at the South Florida Academy of Nutrition and Dietetics.

On a personal note, as a mother of a half-Black, half-Latino 4-year-old, I feel that he stands out and raising him represents unique challenges. But I am up for such challenges and I hope his uniqueness might help him as much as my own uniqueness has helped me.

In terms of struggles, I have faced some of the same issues many others in my culture have faced. I only have my sister living near me; thus childcare is difficult, especially if there is an unexpected change in my schedule. Financial struggles are frequent in my culture, as there is often less family support available. If my parents lived here, since they are both professionals, they could have helped me more financially during my undergraduate program and my internship. This is why I believe it is important to provide minority students and interns with more scholarship opportunities.

It was also lucky that I decided to take a year off and work with a cruise line in between completing my bachelor’s and starting my master’s degree. Otherwise, I  believe I would not have had enough previous work experience to qualify for my internship since I was only able to work on campus during my undergraduate degree. I believe there are many individuals with the extraordinary potential to be a great RDN, but who may not have all of the qualifications to be competitive in the internship application process, which may partly be due to an inability to work off campus during their undergraduate studies. It is also very likely that many individuals do not apply to an internship because paying thousands of dollars in tuition, in addition to working an unpaid internship is simply not feasible for some Black individuals, Hispanic individuals and other minorities.

Finally, I want to thank all those who embrace me and my culture. The first step to increase the diversity in our profession is to give ourselves the opportunity to get to know others who are different from us.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

I have 14 years of community nutrition experience at the Women Infants and Children program. Starting at the WIC program as a clerk during undergraduate schooling positioned me to be promoted to a WIC nutritionist once I graduated.

I will share four nuggets of wisdom on how I live and thrive as a community RDN:

My first nugget of wisdom for students: Volunteer, apply for an entry-level position and increase your network while still in school so once you graduate you have the experience and connection for your promotion. Working for the WIC program afforded me opportunities to complete my dietetic internship, work in the Nutrition Education Department, to receive my Certified Lactation Educator, or CLE, certificate and to co-create a motherhood and breastfeeding brand, CinnaMoms, for Black/African American WIC families.

Nugget of wisdom number two:  “If it does not exist, create it.” As co-creator of CinnaMoms, I was able to identify a gap in breastfeeding support for our Black/African American families, which led to the formation of this amazing brand. Established in 2015, CinnaMoms was recently awarded the 2021 United States Department of Agriculture WIC Special Innovation grant. The benefits of being a RDN is that there are so many ways for us to make an impact!

Not only did I co-create CinnaMoms, but I also established our WIC health and racial equity portfolio. Remember tip number two? Yes, after completing my master’s program and hearing the stories of our CinnaMoms, I discovered a gap in WIC’s role in addressing diversity, equity and inclusion. In 2019, I became my WIC local agency’s first Health Equity Manager. It has been so rewarding supporting our approximately 600 staff members on their health and racial equity journeys.

As Health Equity Manager, I have been afforded the opportunity to represent WIC at the local, state and national levels. In this role, I have worked with departments, organizations and workgroups in advancing health equity such as the Public Health Foundation Enterprises, or PHFE WIC Council on Racial Equity, or C.O.R.E, Heluna Health Workplace Inclusion Initiative, Los Angeles County, California WIC Association, California Department of Public Health and the National WIC Association.

Nugget of wisdom number three:  Get involved.  I am an introverted extrovert but my mentors encouraged me to get involved early in my career and it has paid off. In 2021 I received one of the highest honors of my RDN career, the California Academy of Nutrition and Dietetics Excellence in Community Dietetics award!

That leads me to nugget number 4: Share your journey! Do not be afraid to share your lived and learned experiences because you never know who you will inspire or encourage. In 2007, when I changed my major to nutrition, I did not think fourteen years later I would be where I am, let alone have accomplished the things I have accomplished.

Allow me to close with one of my greatest accomplishments, earning my doctorate degree and becoming Dr. Jackson, a first-generation college graduate. Yes, the graduate from Los Angeles Unified School District who was raised in the 16-block radius of South Central LA, became Dr. Jackson. The sky is not the limit rather the starting line. I look forward to continuing my journey, breaking generational barriers, reimagining community nutrition and defying the odds.

Whew, that’s a lot! Yes, I’ve done a lot and I’ve been through a lot. So as you read this, I will be practicing self- care. In the words of Audre Lorde, “Self-care is not self-indulgence rather a revolutionary act.”

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.

I have been reading a lot of articles lately on African American RDNs, and it has been my pleasure to see a spotlight on us. I too know what it’s like to go to an RDN meeting and be the only African American, or one of few. It doesn’t bother me to stand out anymore. I guess I’m used to it. In fact, it makes me want to make sure children of color get exposed to me as a professional. Also, I naturally find myself being the social butterfly in the room. I love people, I love to help and that’s the main reason I do what I do.

A few instances in my career stand out and I’d like to share:

One instance happened on a company retreat when one of my managers (a white lady) told me she was glad I was there, because being a Black dietitian meant I could tell people about eating chitterlings. I was speechless and I really didn’t know how to respond. She assumed that because I’m African American I must eat chitterlings. To each their own, but I don’t even like chitterlings. That was such a stereotypical comment; it was very hurtful. I didn’t address it with her but even to this day I wish I would have.

The next instance occurred a few years later when I was sitting in a work meeting and a manager (a white male) compared some employees to monkeys. I was the only African American in the room and that comment really disturbed me. This time I did address it and he reassured me he was not racist and made every attempt to be friendly with me after that. Though he seemed nice and did apologize for his verbiage, it still hurt.

Racism is real and I pray that we keep educating ourselves to look at people as people, not just their color. We are so much more than the color of our skin.

As an African American RDN, I have found it difficult to climb the corporate ladder. I have applied for management and supervisory positions but have not had the opportunity to shine even though I believe I have the education, experience and personality – it’s still not enough. I now plan to get my master’s degree in hopes that it will give employers one less reason to say “no.”

Overall, my experience as an African American RDN has been great and I have worked with some amazing people. One of my colleagues – now retired – had the best sense of humor. One day she said, “Look at our picture, Kim. We look like twins; you’re Ebony and I’m Ivory.” I laughed so hard on the inside. The comment was spot on for her humor and it came from a good place.

Sometimes, we get so caught up in race, but we should realize that at the end of the day, we are just people. Yes, we come in different shades, but as the saying goes: if we are cut, we all bleed the same color.

Let’s stop hurting each other and love one another. When you see me, I don’t want you to see just my color, I want you to see the educated, strong and confident woman I am, who is going to help you lead a healthier life through food and nutrition.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

In high school, I was always a good student. I graduated as one of the top students in my class, yet I only had one meeting with my school counselor. The meeting was for her to tell me that my GPA was one of the top in my class — no mention of college, scholarships, the ACT — nothing.

Being a first-generation college student, I had no guidance or help. My cousin and I enrolled at MSU with limited resources, one typewriter and no meal plan. I survived freshman year eating peanut butter and jelly sandwiches, an occasional grilled cheese from the cafeteria, meals from my cousin’s mom and the occasional Wendy’s Jr. Bacon Cheeseburger and fries — a luxury when I could scrape up $2.12.

In college, my goal was to become a physical therapist. PT school didn’t initially require an undergraduate degree, but that changed during the spring of my freshman year. I was extremely focused on finishing my undergraduate degree in four years, since I was paying my way through college with money earned working and from student loans.

I remember it like it was yesterday: I went through my undergraduate course catalog and highlighted in pink the classes I’d taken to decide what I would major in; low and behold, food, nutrition and dietetics came out on top. I didn’t even know what a registered dietitian was when I was younger. At that point, my goal was not to become an RD but to graduate in four years with a degree and make sure I didn’t take on any extra debt. Therefore, I know I am in this field because I am supposed to be — divine intervention.

Internship

When I started as a food, nutrition and dietetics major, one thing was evident: I was in a major that lacked Black students, Black professors and Black professionals. I was the only Black student in my undergraduate and graduate programs. When I started my internship rotations, I hoped I would finally meet a Black RD or an RD of color. That did not happen.

I met many Black foodservice professionals, many who said they were in school to become an RD at one point, but it didn’t work out. They told me the two common reasons for not finishing were the expense of an internship and not passing the RD exam.

During my foodservice rotations, there was a common theme; most of the staff (cooks, mid-level managers or supervisors) were Black. Being with the foodservice staff offered me comfort because I had people around me who I could identify with on some level. I was often encouraged by Black foodservice staff members. They would tell me to make sure I finish school and become an RD because, like me, they had not seen a Black RD either. They always inspired me and, when times were tough or I was frustrated, I held tight to their encouragement and thought about the many Black foodservice workers I had met along the way who were looking to me to become the first Black RD they knew. I talk about this all the time, but to put it down on paper makes me emotional. I am so grateful for their support.

I pushed forward and committed to becoming an RD so that other BIPOC students like me would have someone to look up to. There was no representation for me, so I wanted to ensure that I could be representation for others. As a professional with almost 20 years of experience, it is still hard to find mentors on the next level who look like me and who I identify with.

Based on what I learned in my undergraduate and graduate programs, much of what I grew up eating was considered unhealthy. This was frustrating because I was a student but also on a path to learn how to be healthier. I understand now that you can’t teach a person away from their culture. I believe more cultural humility is needed in the field of nutrition and dietetics.

Finally, Black RDs Do Exist!

After six years of school and an internship, I discovered that Black dietitians do exist! I applied and interviewed for a prn RD position and met a beautiful Black woman. Not only was she a registered dietitian, but she was the first Black RD I had ever seen — it was hard to believe and I almost cried that day. I thought to myself, “It’s all good now.”

But, not so fast. As my professional career started to take off, I began to see more microaggressions. I recall being in a meeting with my intern and the person I was meeting with walked past me and started to speak with my white intern. I said to him, “I am the RD,” and he looked as if he had seen a ghost. He gave no apology, just a look that I interpreted as, “Are you kidding me? You are the RD?”

At another job, I was able to assist in hiring a new dietitian, which I was excited about. I was managing a large group of clients as a consultant, a group which I helped grow so much we needed to hire someone. I met the candidate we were considering and my boss wanted my opinion of her, but before I could even say my thoughts, my boss said, “She’s so pretty. Blonde hair and blue eyes… she will look good in front of the clients.”

This was a gut punch because not only was I highly capable, I had proven my capabilities through the growth and retainment of business. At that point in my career, I understood the need to be stoic and keep my cool. Her comment made me think that my boss intended for the new hire to be out front with clients and have me in the background. I asked my boss, “When did blonde hair and blue eyes become skills?” She replied with utter silence.

At another job, I was frequently berated by a white RD in a position of power. I had to walk away and bite my tongue multiple times because I believed if I acted the way she did, I wouldn’t have a job. When I spoke up and questioned this person’s poor treatment of me and other employees, she deemed me as having an “attitude.”

Having “an attitude” seemed to be her preferred word whenever I had a question or provided input that she did not agree with. My white counterparts could do the same, but I never heard her tell them they had an attitude. I left that position with my integrity intact and in good standing with the organization.

As a Black RD, I’ve been in situations where I felt I had to go above and beyond to make the people around me feel comfortable. I felt that voicing my opinion was seen as threatening, but not saying anything made me feel like I was abandoning my values and not standing up for what is right. These experiences taught me that silence is never an option. For anyone who may be going through something like this, I’d like to share a quote by Bell Hooks: “Sometimes people try to destroy you, precisely because they recognize your power — not because they don’t see it, but because they see it and they don’t want it to exist.”

The Journey Continues! 

I am here!

Let me be clear, I have had some wonderful experiences as an RD and I love what I do. I have been blessed to work with and for some phenomenal folks and be part of some great things in diverse settings. I am a member of the Academy; I volunteer and work hard to support my professional organization and the future is bright for our profession. The unfortunate instances that I have experienced have taught me some lifelong lessons. But most importantly, they taught me who I don’t want to be.

Over the past few weeks, I have been able to listen to other RDs both older and younger than me, and it sounds like we are having some of the same conversations today that were had 20 years ago. While I am encouraged by the conversations, the needle must keep moving and at a faster pace than ever. I’ve stayed in this profession because I know it is my duty to make a difference in people’s lives. All RDs should work toward diversity and inclusion; it’s not just the responsibility of BIPOC dietitians.

Most of the dietitians I see on television, at conferences and as subject matter experts are white women. I believe people need to be able to identify with the person they are learning from. Therefore, representation matters, especially to me as a Black mother of four Black children. Representation shapes how others view us and how we view ourselves and our possibilities. See us.

If there is no diversity at the forefront and in leadership, how will the nutrition and health gap for people of color ever close? Nutrition and health is for everyone, not just a particular segment of the population. Nutrition programs and low-income areas often don’t have RDs who mirror the communities they serve. In my experience, there has been a lack of diverse subject matter experts in high-level positions to strategize on programming, create educational materials and to offer grant-writing support.

For program implementation and “boots on the ground,” I feel there is a perception that the BIPOC RD (with the same experience as their white colleagues) is better off in the supporting role. Although we only make up a small percentage of RDs, we are experts in this field and more of us should be at the forefront of leading this uphill fight for better nutrition and health for all. We are not just “boots on the ground,” and we are not only the supporting cast.

Representation matters, not just because we are Black, but because we are just as professional, smart, devoted and capable of doing the job. The Academy of Nutrition and Dietetics’ mission is to have a world where all people thrive through the transformative power of food and nutrition. By no means do I speak for all Black registered dietitians, but we are here, we are needed and we want to thrive!

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

I first learned about the role of a registered dietitian nutritionist because of the preventative health conditions dominating my family’s quality of life and longevity and decided I wanted to become one. I also knew that many of my family members experienced health care disparities and racial injustices because they are Black and lived in a low-socioeconomic area where there was a lack of quality health care. These types of experiences also inspired me to become the co-founder of EatWell Exchange, Inc., a 501(c)(3) nonprofit organization that specializes in nutrition education and accessibility of healthful foods in low-socioeconomic communities with a focus on culture.

Representation matters!

Only 2.9 percent of all dietitians are African American. So many times, patients and clients are told to eat unfamiliar foods that are not part of their culture or upbringing. When dietitians do this, the patient or client may leave the office and not follow the recommendations. And if that happens, when the patient or client returns for a follow-up, it may appear that the goal is not met and unfortunately this might cause the dietitian to condemn them as being noncompliant.

Dietitians need to understand that they must meet patients and clients where they are and eliminate food and body shaming. This helps to build  rapport and trust with the patient or client, allowing yourself cultural sensitivity and awareness. Allow room for cultural sensitivity and awareness. Please understand that you can never become culturally competent if you do not share the same values and practices of someone with a different upbringing and culture, and that is OK!

If dietitians are not culturally sensitive, the nutrition information will never reach the communities and ethnic groups that need it the most, which means hope and trust in dietitians will be lost. It also is important to have a diverse group of dietitians so patients and clients can learn information from someone that looks like them and someone who understands different barriers that affect attitudes or motivations to eat healthfully.

My Experience as an RDN

I have experienced the highs and lows of becoming a dietitian and earning my credentials as a dietitian of color. I have been the recipient of ignorant racial comments and statements from other dietitians and health care professionals for more than five years:

1. Starting with my undergraduate experience, when dietetics students called the Black students in our classes a “gang” because we stuck together to support each other when no one would socialize with us.
2. Then there are microaggressive, small offensive comments. For example, while I was holding a physician’s white grandson and socializing with a group of professionals, my manager says to me “I bet that white baby is wondering why this black girl is holding me”. Later I had to explain to my manager that her comments are unacceptable and would not be tolerated.
3. My current full-time job includes teaching diabetes classes in a rural city that is predominately white. I cannot count on my fingers the type of comments said towards me that includes an expression of surprise, doubting my ability to educate a class and educate them about diabetes. A few comments that come to mind include “ you speak too loud” or “you sound funny” or the expression on their face as I walk into the lobby and they are beyond shocked to see that I am African American during our first introduction.

How do we fix both the health disparities, lack of Black dietitians and the horrible microaggressive racial attitudes we experience in our field every day?

Be honest and truthful with yourself about how you view other cultures and people who do not look like you. Be aware of your own biases and stereotypes. Most importantly, be uncomfortable. Do not sweep this under the rug and make it into something that it is not just so you can feel comfortable.

Allow yourself to be culturally sensitive and experience cultural humility. Ask a Black dietitian if they are truly OK, but also do your own research and be proactive in making the change within yourself and within Black communities. Be aware that unless you are Black in this country you will never fully relate to our experiences in the nutrition field and in society.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

It didn’t take me long to decide to get my master’s degree in nutrition. I called home and explained to my mother that I was leaving my dream job as an actor/dancer to pursue a career as a registered dietitian nutritionist. She was proud of me and gave me her blessing. Six months later, my mother passed away suddenly and unexpectedly from heart failure as a complication of Type 2 diabetes.

After my mother passed away, I thought long and hard about what I could’ve done to help her. I knew she had diabetes, but she didn’t let on that her heart was failing. Looking back now, I see the signs: shortness of breath, edema and fatigue. I wondered why her physician hadn’t pushed her more and how the health care system failed her. Why did my mother die of a preventable disease? I can’t know for sure, but based on the town I grew up in ⁠— the town where my mother still lived — systemic racism and implicit bias played a factor in why my mother was underserved by the health care community.

If there was any doubt about being an RDN, it was cleared up pretty quickly as I tried to wrap my head around my mother’s death. My immediate thought was, “Why is it that so many in our community die of a preventable disease?” I was instantly mad that my mother became a statistic, adding to the number of African Americans who lose their battle with heart disease. I made a commitment that one of my goals as an RDN would be to provide prevention education and nutrition counseling to the Black community to help put an end to this public health crisis.

Once I began graduate school, I found that most of my peers didn’t share my viewpoints on nutrition. Overall, the school I went to was very diverse, but I was the only Black person in my coordinated dietetics program. Not only were my experience-driven, racially sensitive comments met with resistance during class discussions, I also was dismissed as a peer by my classmates who were predominately white. I found myself frequently questioning if I made the right decision to head into this field. Even as I write this, I’m honestly not sure if I made the right choice.

Throughout my education, I felt a disconnect with what I was learning in school and the practical application of dietetics in various socioeconomic and cultural populations. I can name several instances in school in which my experiences as a Black person were very apparent. One instance from my advanced concepts in research class stands out: A group was presenting on the best way to provide nutrition for children who are picky eaters. The predominate viewpoint of the class was to raise children to become intuitive eaters. This eating style encourages the parent or caregiver to choose what food to serve at meal and snack times but allows the child to decide how much to eat of the foods offered.

In my opinion, many low-income families cannot raise intuitive eaters because, given their financial restraints, they simply need to make sure their children are fed. I’ve worked with families who aren’t sure when they will have their next meal. In fact, many low-income families rely on school breakfast and lunch programs to feed their children. I responded during the discussion that I believe intuitive eating is a very privileged way of thinking about food, and I was quickly met with backlash from the white majority. I let it drop, since I was the only one holding this sentiment.

That wasn’t the only time this clique of girls went out of their way to exclude me. I would frequently arrive early to sit outside of the classroom and wait for the current class to let out. This same group of girls would walk past me and sit down at the other end of the hallway like I didn’t exist. They couldn’t even bother to say hello. I literally called my father one day and cried when they did this to me. My father responded, “Suck it up. Later for these white girls who won’t accept you. You’re there to get an education, not make friends.” I stopped showing up for class early.

My entire education was fraught with instances such as these, both from a select few professors and groups of my peers. Despite all of it, I stayed focused, graduated and subsequently passed my registration examination. Now, instead of classmates, I’m dealing with interviewers and hiring managers who may or may not harbor unconscious bias toward African Americans.

One day, after receiving a string of rejection letters, I was granted an in-person interview at a prestigious hospital here in California. I was elated, but I knew the interview, which was scheduled to last two hours, would be difficult. I prepared by brushing up on my medical nutrition therapy, reviewing tube feed calculations and testing myself with several case studies. I was ready for this interview.

I showed up to the interview 30 minutes early and checked in. The senior administrative assistant greeted me and led me into my first interview with the associate director. This woman was a petite blonde who looked at me with apprehension. I shook her hand, sat down and confidently began to answer her interview questions. About five minutes into the 30-minute interview, she told me that I didn’t have enough experience and that she would be seeing other candidates who were more experienced than I was. I sat there thinking to myself, “You called me in for this interview. I applied and my resume made it through the hiring software, through human resources, through the administrative assistant who placed me in this chair. You had my resume before I walked in. If I didn’t have enough experience, why bring me in to interview?”

For the next 25 minutes, she continued to question why I would be a good fit for the job given my lack of experience. I almost cried. Instead, I explained that my work ethic and dedication to the job would prove why I was the right candidate for the position. However, sitting there, I already felt as though she had written me off. And as I waited for my next interview, I saw her leaving the hospital laughing with a friend as if my interview hadn’t even happened.

I was upset that there are people who can go through life, not even having a second thought about a moment like the one that just occurred. For me, that 30-minute time span played over and over in my head, and unfortunately, it was like so many other moments I experienced while interviewing to become a clinical dietitian. Should I have taken the time to take down my long, gorgeous braids to style my hair into a more “acceptable” hair style for the workplace? Did she have an implicit, unconscious bias against Black people? I don’t know, but studies suggest that when faced with equally qualified African American and white applicants, employers tend to favor one.

With approximately 2.6 percent of RDNs and less than 6 percent of physicians and surgeons in the U.S. identifying as Black, it is interesting to me that a qualified candidate like myself would have such a difficult time trying to enter the health care field. These percentages are problematic at least for the Black population because, historically, there is a level of mistrust between Black communities and health care institutions and professionals. Research suggests that, put simply, people of color often receive less care — and often worse care — than white Americans. Reasons include lower rates of health coverage, communication barriers and racial stereotyping.

Eliminating systemic racism and implicit bias in health care will require increased representation of people of color as health care providers and more education about racial bias. Without starting here, the cycle of disparity is perpetuated.

Interestingly enough, as I’m writing this, I still haven’t been offered a clinical dietitian job even with my master’s degree and after completing 1,200 hours of supervised practice. I still question which is worse: the implicit bias I faced as an actor or the implicit bias I continue to face as an RDN.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

I never understood what it was like to be disadvantaged as a nutrition student and professional until my senior year of college. During that year, I realized other RDNs and dietetics educators don’t necessarily see me and value me the way my professors did at Oakwood University.

During my senior year, we held a program meeting with other HBCUs and dietetic internship programs where Dr. Evelyn Crayton, former president of the Academy, spoke about the challenges of passing the RDN exam. This event showed me that most of the people who had challenges with the exam were Black people and people of color. At that moment, I began worry — would I also struggle to pass the exam? Was my Black education enough, or would I have to go to a predominantly white university to be enough?

These questions plagued my mind for a while until I started my graduate program and coordinated internship at Loma Linda University. At Loma Linda University, I became even more exposed to the lack of diversity in dietetics. Yes, there were Black people in my program, but we were the minority. We were even a minority at the entire university.

My experience at Loma Linda University taught me so much about what people thought of me, versus how I needed to see myself as a Black student and future professional. There were times when I struggled to feel valued as a future RDN and I even wondered if I was smart enough.

On social media, I saw so many non-Black and white dietitians who had private practices and thousands of followers, compared to Black dietitians who were just as good. Seeing those things made me wonder if I would ever make it in this field. A lot of these feelings were rooted in my financial insecurity, academic struggles and lack of opportunity I experienced as a Black person.

I saw many students in my program who were able to pay for their education with their savings or outside family help. Meanwhile, I struggled to make ends meet, even with the addition of financial aid. When I experienced academic struggles, I often felt that people thought I wasn’t studying enough or paying attention, when honestly I needed more time or a different perspective with certain concepts. I can’t tell you how many times Black people are looked at as lazy or unmotivated when they experience academic difficulty. Nevertheless, I chose to seek community and connections with friends who were Black, people of color and even a few non-Black friends who didn’t see me for my color, but instead as a human being. I received encouragement from my family members and friends, and ultimately, I was able to overcome my struggles.

Today, I sit here as a proud graduate because I chose to see myself as successful, motivated and good enough. I believe that we have to do better as an Academy to make African Americans, Black people and all people of color feel valued. We need more financial support for Black people because — let’s be honest — most of us do not have the funds to pursue this type of career. We need to see more African American and Black practitioners in hospitals, outpatient centers, private practice, community work and foodservice.

It is not enough to just say “Black lives matter” but not take action by hiring Black people or giving them a seat at the table to be a leader.

In the future, I would love to be able to mentor new Black dietitians and future RDNs because, by seeing me, they can see themselves making it. Had it not been for my HBCU experience and getting to know and connect with other Black dietitians who have been successful, I’m not sure I would have made it this far today.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

This moment also highlighted the chasm between how the events of the last few weeks had impacted me versus those who don’t look like me, who haven’t lived my experience as a Black woman. Doing media interviews is part of my job. I’ve done more than I can count. But this one was different.

I was torn about writing this piece. Unlike my usual features, I couldn’t simply pore through recent studies on the effect of some food or nutrients on a condition and write up the results. This one would be personal and I was conflicted for several reasons:

• One: I am private. I don’t like talking about myself.
• Two: It requires heavy emotional labor. Recalling personal traumas  — no matter how small — is unpleasant. This, combined with the ongoing civil unrest in this country during a pandemic, all while meeting work deadlines and getting enough sleep? It’s a tall order.
• Three: A fear of being tokenized and judged.

Ultimately, I decided to write this blog post because maybe it can help. And I appreciate the opportunity to share my perspective and ideas to move forward. This is the part of my lived experience that I’m willing to share. There will be similarities between what I write and others’ experiences, but we all have different stories to tell.

Becoming a dietitian

I started college as a chemical engineering major at Georgia Tech. After my first summer internship and earning a full scholarship to stay the course, I realized engineering was not for me. My advisor, who knew I was way more passionate about food, science and working with people than I could ever be about thermodynamics, introduced me to the idea of becoming a registered dietitian nutritionist.

I had never even heard of the career option.

So, I called a consulting Black RDN who told me to come see what she did. I did. I was sold. She and I are still in touch today and I pay it forward by mentoring, hosting interns, answering questions, writing letters of reference for scholarships, dietetic internships and graduate programs and simply being a listening ear for students today.

Life today as a Black dietitian

I am often the only Black person or person of color on a team, on a trip or in a room. This doesn’t make me uncomfortable; I’m used to it. But that doesn’t make it OK.

And I can’t ignore the questions that sometimes surface.

Although I know I am well-qualified to be there, I often wonder if I’m the box someone needed to check to say they have a “diverse” group.

On a press trip last spring, I finally got to meet one of my online RDN friends in real life and reconnect with one another. This was the first time I’d been on a trip with two other Black RDNs. And it was the direct result of someone on the PR team making the decision to invite all three of us — not just one. This event stands out because it’s an outlier. But what if it were the norm?

Because, you see, these meetings are where growth happens, where partnerships are born and when our colleagues get to know us. Leaving people of color out not only misses a chance for connections but continues to build a profession that doesn’t include diverse voices or reflect the communities we serve.

These seemingly small, fleeting questions and countless microaggressions can make it challenging for some to continue. Knowing you might not be accepted because you look different or having to work twice as hard to get to the same position can be taxing.

But we do it anyway.

I do because I am passionate about food and nutrition and helping others. It fills me up to see a woman smile after discovering that she doesn’t have to give up her favorite foods to be “healthy.” I’m clear that it’s part of my purpose.

I stay because I regularly get calls from women looking specifically to work with a Black woman. In dealing with something as personal as food, being able to relate to one another is critical.

To be clear, I have had amazing opportunities and love what I do. I was fortunate to have an incredible undergraduate program. I’ve worked as an outpatient dietitian in diabetes and cardiovascular nutrition, as a corporate dietitian for a national restaurant chain and as the sole RDN in worksite wellness at the Centers for Disease Control and Prevention. And I currently run my food and nutrition communications business that I love waking up to every day.

And the last few weeks have been both eye-opening and confusing. The new attention to systemic racism and expressed intent to even the playing field thanks to the #AmplifyMelanatedVoices challenge started by RDN Jessica Wilson, has come with a swell of activity. This is great on the one hand but still leaves me to question why it took a social media challenge to make it a priority.

Know that Black dietitians in the online space might be inundated right now. From explosive social media growth to a deluge of offers to collaborate, be on podcasts and requests to use our work — these past few weeks have been nothing short of overwhelming. And while I can appreciate the rush to action, sustainable change takes time. It is not a sprint.

Commit to action for the long term — not just through the current news cycle.

Taking action

Over the past few weeks, I’ve had friends reach out asking what they can do. I don’t have the answers. There are lots of resources already available.

And remember, we don’t need to be saved. Instead, we welcome authentic support and allies.

But ever the pragmatist, I’ll end with some ideas on moving forward beyond a statement or lovely graphic that checks a box.

Commit to taking a second look.

• Seek to understand systemic racism and recognize how it shows up.
• Check your privilege. Acknowledge and become more aware of implicit or overt bias to open up new possibilities.
• Explore where and how you can help even the playing field. It’s easy to make decisions from our own bubbles that may not reflect the realities of the world.

Be an active ally.

• Evaluate your circles. If you are in a position of influence — recruiting; organizing events, webinars and panels; or hiring influencers for a campaign — take a moment to review your roster and organizational charts. Are you including diverse voices?
• Offer corrections. If you see that a person of color is being overlooked or offered a lower fee for services, speak up. It’s not comfortable, but it’s the kind of work that must be done to achieve equality.

I won’t pretend that this list is comprehensive. It is far from it. I am not an expert in this, but I hope it helps.

Though you won’t ever be able to truly understand what it’s like to walk in my shoes, you can stand up when you see injustices and find ways to support and amplify the work that people of color are already doing.

Remember, ignoring an issue doesn’t mean it’s not real. It’s just dealt with in a different way.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

Growing up in Memphis, Tenn., I was never a minority in academic classes or social circles in the schools I attended or neighborhoods I lived in. I also had a diverse group of teachers and coaches. Although I was aware that leaving the city for college would be a major change and expose me to different cultures, I was excited to learn about nutrition and the world away from home.

Attending a predominantly white institution unfortunately allowed me to experience things firsthand that I had only read about in history books. I was in a small English class and one of my classmates stated they had never seen a Black person in “real life” until they came to college. Talk about shocking.

Considering this, it’s no surprise that being a student (especially at this particular university) during the election of the nation’s first Black president came with some disheartening circumstances. There were students on campus who had probably never been taught Black history or were simply racist. The blatant racism my friends and I experienced during that time was disgusting. There were pictures of monkeys with Barack Obama’s name hanging on dorm rooms and an incident a couple of years later during which students vandalized the Black Culture Center by covering the grass with cotton balls in reference to slaves picking cotton. There was actual discussion among white students negating the need for a Black Culture Center stating, “there’s no White Culture Center.”

Even with these things, I went to class and was required to perform just as well as other students. Despite the mentally taxing racist antics surrounding me, I showed up. As a BIPOC student, I didn’t get to have excuses as to why I couldn’t perform. Doing so would evoke the stereotype that Black people are lazy and always looking for a handout. And whether we have to or not, it always feels like we are representing all Blacks when it’s just us in the room. Can you imagine how exhausting that is? To be the spokesperson for an entire race?

When I applied for the coordinated program during undergrad, I was told my GPA was too low and that I could apply again next year — but they could not guarantee I’d be selected. I was close friends with a white student who got into the program, and she confessed that she had the same GPA as me. I never want to be given anything because of my race, but I would like to be treated fairly. Instead of being given the necessary tools to improve my chances of acceptance, I felt as if I was told something to get me out the door.

After transferring schools, I made many friends in my major and I even found a mentor, Patricia Prince-Griffin, who helped me tremendously. I definitely know this happened for a reason; I was in the perfect place to complete my degree and go on to my internship. I was fortunate to have great faculty at this university who provided ample support and were very encouraging and helpful. I had a mostly positive internship experience as well. I know this is not always the case, based on discussions with other people of color who recently completed internships, so I am very grateful. However, I shouldn’t have to be one of the lucky ones. Bullying, gaslighting and undervaluing Black students is unacceptable.

Another incident occurred in graduate school when a professor stated that Black men have a higher rate of human immunodeficiency virus, or HIV, because they don’t believe in wearing condoms. Instead of diving into the legitimate reasons — socioeconomic issues, access to health care, overall systemic racism — she chose to make an offensive remark about an entire race of men. As a student, it was very awkward to be put in these types of situations by someone you are supposed to be learning from. Not only was I angry, I was embarrassed that everyone in class now thinks the reason Black men have higher rates of HIV is due to an assumed condom preference. I often reflect on this and regret not speaking up because saying something could have made a student after me have a better experience. However, it shouldn’t only be the responsibility of a Black student — everyone should have been offended by that statement.

It is vital that professors and preceptors are aware of their own implicit bias and how things can be perceived as or are racist. Representation is important and, unfortunately, there are few BIPOC RDNs and even fewer professors, DPD directors and internship directors. As students, we receive most of our education from people we don’t naturally identify with.

I believe it is equally important for others to have similar experiences for personal and professional growth. Most of the time, we serve clients and patients that come from different backgrounds than we do. Similar to how ethics is a required competency for RDNs, cultural competencies also should be required for all RDNs. I hope that during these times, people will gain an understanding of systemic issues that affect their clients or patients, students and colleagues so that the profession, and the world, can take a step in the right direction.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession.