On Being the First

On Being the First - Food & Nutrition Magazine - Stone Soup
Photo courtesy of Luis Gonzalez

Much is said about the importance of representation and emulating role models that look like you. I’m here to tell you that if you don’t see that person when you look around, then it’s up to you to be the first and pave the way for others.

I was born in Havana, Cuba, and immigrated to the United States when I was 10 years old.On Being the First - 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.

Luis Gonzalez
Luis Gonzalez, MS, RDN is an Account Coordinator at Eat Well Global, a highly specialized strategic communication consultancy on a mission to empower global change agents in food and nutrition. Prior to this role, Luis spent years working in the areas of clinical nutrition and food service management. Luis is also the owner of LG Photography, LLC where he combines his passion for nutrition and photography to showcase the natural beauty of food. Luis received his undergraduate degree and M.S. in Nutrition and Dietetics from Florida International University and completed a Graduate Certificate in Food Writing and Photography from the University of South Florida, St. Petersburg.

Luis is active in the profession and is the current Chair-Elect of the Latinos and Hispanics in Nutrition and Dietetics MIG, as well as a member of Cultures of Gender and Age, Food and Culinary Professionals, and Nutrition Entrepreneurs.