At age 17, Ortiz joined the military and is a medic in the Nebraska Army National Guard. A career in nursing felt like an obvious choice until she realized how many patients have chronic illnesses that could have been prevented. “My focus shifted from the acute side of health care to overall wellness and chronic illness prevention,” she says. “It wasn’t until I took my first college nutrition course that I started to understand the substantive role nutrition plays in general wellness and disease prevention.”

While in graduate school, Ortiz participated in a study abroad opportunity in Zambia. Focusing on food security, health and nutrition, the students in the University of Nebraska-Lincoln and University of Mississippi partnership spent the summer working with the Copperbelt University School of Medicine in Ndola, Zambia. “As a Mexican-American who focuses on Spanish-speaking populations and rarely has to think about micronutrient deficiencies, I took this opportunity to move out of my comfort zone and learn about an entirely different context and culture in a country in the throes of a nutrition transition,” Ortiz says.

In 2015, Ortiz began working with the Nebraska Extension as an assistant in the Nutrition Education Program, supporting mainly Spanish-speaking families with limited resources. About four years later, she joined the Omaha VA Medical Center’s MOVE! Weight Management Program as a clinical dietitian, encouraging healthful eating and physical activity for veterans. Then came the COVID-19 pandemic.

“My career path changed once again when the pandemic hit,” Ortiz says. “I worked with the state of Nebraska’s COVID Response Team while being activated with the Nebraska Army National Guard. We assisted the state by providing COVID testing to populations throughout Nebraska. Shortly after, I accepted a position with Nomi Health to continue the efforts of rapid COVID response across the country.”

So much of Ortiz’s life and career experiences helped her thrive in Nomi Health’s field operations department, including operational knowledge acquired while serving in the National Guard and adaptability skills developed while working in community nutrition. Now, as the company expands its health care services, Ortiz is taking on a new role as senior operations analyst. “I hope to contribute to the design of new programs that address overall wellness and health care improvement initiatives,” she says. “As an RDN, I want to emphasize prevention and treatment measures for Type 2 diabetes, heart disease and obesity, especially for underserved and minority communities.”

This sentiment has spanned Ortiz’s work thus far. “All of my work has been community-based and focused on leaving communities better off than when we began our collaborative exchange,” she says. “Although there have been times in my professional life where I felt that I was wasting time because I was not focusing all my efforts on becoming the best dietitian and nutrition expert possible, I have realized that I must experience different settings and cultures to offer the best and most comprehensive services in nutrition and health care.”

At the New York City Department for the Aging, Goykadosh works fully remote as a consultant dietitian for the Virtual Smart Living Initiative grant. “The grant takes a holistic approach to address the nutritional, social and mental health needs of older New Yorkers,” she explains. “We provide individual and group counseling. Once a month, we conduct live cooking demos where we show how to prepare healthy, easy and low-cost recipes.”

The Virtual Smart Living Initiative grant allows for innovation, creativity and planning in developing lesson plans and curriculums. “Resourcefulness is especially important in this type of work,” Goykadosh says. “Examples include being aware of different nutrition-related apps and tools, recipes for diverse populations and nutrition-related items that can be provided to participants to help them practice healthier eating.”

During counseling sessions and cooking demonstrations, Goykadosh focuses on ways to make food more flavorful while still being nutritious. For example, she offers clients who have hypertension ideas for salt substitutes that don’t sacrifice flavor. “When clients learn and experience that healthful eating can be just as delicious as eating other foods, we knock down one common barrier toward healthy eating,” Goykadosh says.

Although the COVID-19 pandemic presented challenges, Goykadosh made the most of the virtual work experience, finding unique opportunities. “During sessions, I may have clients go to their kitchen and pull out some foods that they commonly eat so we can discuss them,” she says. “At times, clients tell me the type and brands of foods they eat and within a few moments, I can pull up the item with a nutrition label and share my screen with the client to review the nutrition label together. Using my mouse to enlarge the screen, which is particularly helpful for older adults who may not read smaller font as easily, I can point out which nutrients they may want to limit and which they may want to aim for more of.”

Due to the pandemic, many older adults are socially isolated which can lead to depression. The nutrition education and counseling that Goykadosh provides not only helps clients to improve their eating, but also serves as a social connection through real-time video interaction. “Since our services are entirely virtual, I find it particularly rewarding to be able to connect with older adults all over New York City,” Goykadosh says. “I enjoy connecting with people from different backgrounds, as this may not have been possible if the services were in-person.”

The Virtual Smart Living Initiative grant has another component, called “Do More, Feel Better,” in which trained coaches provide intervention to older adults with depression. “Being in a depressed state impacts one’s health, food choices and well-being,” Goykadosh explains. “We utilize a holistic approach toward health, screening older adults for depression and then referring them to ‘Do More, Feel Better.’ I feel lucky to play a role in improving not only the nutritional health, but their mental health as well.”

Henderiks gravitated toward media, specifically television, where she made regular on-air appearances and served as editorial contributor for ABC’s Good Morning America. “From my first local TV appearance, I knew this was going to be the medium for me to share my knowledge and skills with a lot of people at one time,” she says.

As host of the show Fresh to Frozen and Back, available on Roku, Amazon Fire TV and Altice, Henderiks uses her expertise as a registered dietitian and chef to create recipes with fresh and simple ingredients. “My audience is home cooks and families who want to improve nutrition at home,” Henderiks says. “I believe simplicity is key. The first step to healthier eating is to try to eat as close to nature as possible.”

Henderiks finds joy in cooking for family and friends, and also in volunteering and working with nonprofit organizations including Autism Speaks, Warriors in Motion, the Boomer Esiason Foundation and the Jon Bon Jovi Soul Foundation, for which she serves as resident guest chef for JBJ Soul Kitchen, a nonprofit community restaurant. “I’ve created the seasonal guest chef five-course fundraising dinner series for JBJ Soul Kitchen,” Henderiks says. “I’m proud to say I’ve consistently participated over the past several years in master chef fundraisers.”

Beyond her TV show and volunteer work, Henderiks does catering and is a private chef. “The positive feedback I receive is that organizations, TV shows and individuals all love my passion for cooking,” she says. “The lasting impressions and solid relationships speak for themselves.”

A true inspiration to fellow nutrition and dietetics professionals and students, Henderiks imparts this encouraging advice: “Follow your passion and never give up. Volunteer and give back as much as you can to organizations that mean something to you. Strive to be one of the go-to experts in nutrition!”

In 2017, Roberts retired from the Marine Corps to earn a graduate degree and complete his internship. Now, he’s the owner and CEO of Top Nutrition & Performance, LLC, in Belleville, Ill. “I always knew I would open my own facility to serve the local community and build up the dietetics profession in the sports world,” Roberts says.

Roberts is an athlete, too, naturally transitioning into obstacle course racing, which he notes is similar to Marine Corps training. He also has trained for ultra-races and cycling and triathlon competitions, putting his nutrition education into practice. “I sought out certifications through USA Triathlon, USA Track and Field, Ironman University and the American Council on Exercise to provide science-based coaching methods with my evidence-based nutrition,” Roberts says.

Some of Roberts’ clients are endurance athletes who are training and competing in running, cycling and triathlon events. “I write all the training for them and help with their daily nutrition, as well as sports nutrition,” he says. Other clients are members of the community, often adults who took up running and cycling without a coach. “Many are easily influenced by social media and mixed messages from bloggers and running or cycling stores,” Roberts says. “These individuals try nutrition practices that are not beneficial for them in the long run and will often over train or train through injuries they sustained from training too much or too hard. As a coach and dietitian, I do my best to educate the public on safe practices.”

That includes the high school students on his triathlon team, which he began coaching in the spring of 2019. “USA Triathlon influenced me to create an opportunity for local high school athletes to get involved in triathlon,” Roberts says.

In all his interactions as a registered dietitian, Roberts helps people establish a healthy relationship with food using an open-minded and understanding approach. “A lot of people have tried so many diets that they have unrealistic and confusing beliefs about food and nutrition,” Roberts says. “I explain to people that food is connected to our very identity — it’s in our memories, holidays and traditions, religions and ideological beliefs. It helps to understand where a person is coming from; when you understand someone, you are in a better position to provide them the help they want.”

For 32 years, Brenda Richardson, MA, RDN, LD, FAND, has provided nutrition services to a diverse group of people age 50 and older. But her journey began in college when she took a nutrition course that ignited her passion to become a registered dietitian nutritionist.

After earning an undergraduate degree in dietetics and institution administration from Western Kentucky University in Bowling Green, Ky., Richardson was selected for an internship at Walter Reed Army Medical Center in Washington, D.C. Later, she served as the RDN at several military acute-care facilities and then became the hospital chief of clinical dietetics at Ft. Campbell, Ky.

Richardson left active duty to work as the coordinator of food procurement and nutrition education for the Jefferson County School System in Louisville. “Working with schools, the foodservice staff and children was such a wonderful opportunity,” she recalls.

In 1987, Richardson was offered a role serving a different population in long-term care. “While I enjoyed working in acute care and schools, I gravitated toward working as a consultant to skilled nursing facilities,” she says. “I loved seeing the actual impact food, nutrition and dining has in prevention and management of malnutrition and in overall quality of life for each resident.”

Richardson not only is a consultant for independent living, assisted living and nursing facilities, but also works with food manufacturers and distributors on product development of dietary supplements for the aging population.

Additionally, Richardson volunteers with organizations including the Academy of Nutrition and Dietetics, American Healthcare Association, Pioneer Network and Leading Age, providing education and training to their members and collaborating on regulatory reviews.

“I love working with my colleagues in demonstrating the value of nutrition for healthy aging,” she says. “It is so rewarding to see improvements in person-centered care, prevention and management of malnutrition and other chronic diseases, and the positive impact nutrition has in the daily lives of individuals.”

In 2019, after being nominated by the Dietetics in Health Care Communities dietetic practice group and Indiana Academy of Nutrition and Dietetics, Richardson received the Lenna Frances Cooper Memorial Lecture Award. “This is such a prestigious honor in that it represents Cooper’s legacy and her leadership in the field of nutrition and dietetics,” she says. “Her legacy has enabled me to practice in the profession through evidence-based nutrition to improve lives. I am honored and humbled.”

Stella Hall Cash, MEd, MS, FAND, didn’t follow a traditional career path to be where she is today: senior advisor to the President of Michigan State University and provost for international engagement.

Thinking back to 1958, Cash admits she didn’t even know what a dietitian does when her high school home economics teacher suggested she become one. “In that era, the routes to a professional career were somewhat limited for women,” she recalls.

Cash earned an undergraduate degree in dietetics and a master’s degree in education before pausing her dream to raise a family. When her husband was recruited for a food science position at MSU, Cash was hired as “part of the package,” serving as an academic advisor for dietetics students.

“I was a spousal hire, but by the time I found out what that meant, I had completed the experience requirements to become an RD, passed the RD Exam and was director of the didactic program in dietetics at MSU,” she says. “What mattered was what I had done with this opportunity.”

Several other opportunities arose for Cash during her more than 25 years as the director of dietetics at MSU: a TV cooking show with her daughter; working with the food industry, commodity groups and government agencies; and establishing Food Creations Inc. “For years, on behalf of Kellogg, I went to St. Jude’s Hospital to work with some very sick children,” Cash recalls. “I would never have had this opportunity had I not been a dietitian.”

Within months of retiring from MSU, Cash returned to establish a sports nutrition program and later was asked to be the interim vice president and executive director of the MSU Alumni Association. “With MSU having one of the largest dietetics programs in the country, this role allowed me to interact with many of my former students,” Cash notes.

Because of Cash’s prominence in the community, Sparrow Health System recruited her for a new position in strategic community partnerships. As vice president of development and strategic partnerships, Cash recalls, “my second most impactful project was convincing Sparrow leadership that we needed to take health care to the most disadvantaged in our community.”

In recognition of contributions to the profession, Cash received the 2019 Marjorie Hulsizer Copher Award, the Academy’s highest honor. “I have read about Copher’s life and the previous recipients, and I could not be more honored,” she says.

Cash acknowledges those who have been influential during her career. “So many leaders, the President of MSU and CEO of Sparrow, my colleagues and family encouraged and gave me confidence to pursue new challenges,” she says. “With the investment from others comes the responsibility, privilege and honor to support and provide opportunities for new dietitians.”

“Because of the increased emphasis on the relationship between health and food, specifically on disease prevention through improved dietary habits, I saw a dire need for dietitians to address the growing epidemic of obesity, diabetes, hypertension and heart disease that plagues our society,” she says. “As a dietitian, I believe I’m improving quality of life in communities, one person at a time.”

Hall does it all, with five jobs that keep her busy and constantly learning. As an acute care clinical dietitian at Southern Regional Medical Center in Riverdale, Ga., Hall provides nutrition care for hospitalized patients and is a preceptor for dietetic interns. When she’s not at the medical center, Hall is a consultant to three businesses, providing expertise in the areas of family medicine, behavioral health and worksite wellness.

“I provide medical nutrition therapy and nutrition counseling for patients at South DeKalb Family Physician, LLC, in Decatur, Ga., where the emphasis is on disease prevention and management of chronic conditions such as obesity, high blood pressure and diabetes,” she says.

With the DeKalb Community Service Board, Hall provides one-on-one consultations with clients who have developmental or mental health challenges as well as conditions such as elevated blood sugar, blood pressure or cholesterol, physical inactivity and nutrition-related side effects of medication. Hall also teaches nutrition classes that focus on introducing new foods, healthy recipes and physical activity.

“As the link between diet and mental health strengthens,” Hall says, “it is imperative that we consider the relationship between what we eat and our brain and overall health.”

Through CareATC, Inc., Hall provides nutrition counseling and medical nutrition therapy to people enrolled in a worksite wellness program. In this role, she also leads group education classes and food demos to teach people how nutrition can help prevent, manage and even reverse some chronic diseases.

Most recently, Hall launched her own nutrition consulting business: Nina’s Nutritional Values, LLC. She says her mission is to ensure that people have the skills, knowledge and confidence needed to achieve their diet and health goals.

“It’s very important that each client views our relationship as a partnership or therapeutic alliance,” Hall says. “As a result, the client is more apt to believe that he or she can make healthy changes.”

“It was around the time when my appearance seemed to matter more than ever to me,” Moskovitz says. “At first, I started researching all the ways I could eat healthier and lose weight. What started as probably not the healthiest relationship with food and weight turned into a passion to help others find themselves and appreciate their bodies.”

After several years as an employee and in the nutrition and dietetics profession, Moskovitz realized she didn’t thrive under someone else’s management — she knew private practice was her calling. In 2013, Moskovitz started her own practice and never looked back. “It was a lot harder than I imagined, but it is truly the most rewarding feeling to not only counsel clients and help them live happier, healthier lives, but also mentor other dietitians in my area of practice to pursue their dreams,” she says.

As founding dietitian and CEO of The NY Nutrition Group in New York City, Moskovitz has several roles: counseling clients who want to lose weight and build muscle as well as those with eating disorders, digestion issues, infertility, women’s health issues or hormonal imbalance; providing meal planning, nutrition coaching and medical nutrition therapy; building a successful business; and mentoring other like-minded registered dietitian nutritionists who are interested in opening a private practice.

“The rewards are endless,” Moskovitz says. “From clients telling me how much I helped them — or, even better, changed their lives — to the dietitians I work with and see learn and grow within my practice. Just to help people in general is a never-ending reward.”

In 2018, after having gone through a tough time with fertility, Moskovitz welcomed twin boys. “To date, nothing has changed my perspective about nutrition and weight more,” she says. “I’ve never had more respect and appreciation for my body and what sound nutrition can do.”

Tell us about your work. Who is your audience? What need does this work help serve?

I am a Dietitian/Manager with Mercy LIFE (Living Independently For Elders). LIFE programs are what PACE programs are called in PA. I am the Dietitian/Manager at Valley View, a group home where 36 deaf elderly people reside. The Interdisciplinary Team (IDT) comes to Valley View to provide care for these elderly folks whom we refer to as participants. I am the person responsible for everything that has to do with food and nutrition, including performing nutrition assessments, managing the kitchen, ordering the food, ensuring that the food service and kitchen is in compliance with regulations, troubleshooting issues that come up regarding food or nutrition, doing payroll for the kitchen staff member who reports to me, etc. And (since we are a small facility), I also help out in the kitchen, re-stock the food, etc. as needed. Valley View is unique because the majority of the 36 participants are deaf as well as the majority of the Staff who care for them. The work that I (and the other members of the Mercy LIFE IDT) perform enables these participants to live as independently as possible in their home. Since the participants mostly communicate using American Sign Language (ASL), it is wonderful that they can be cared for by staff who are either deaf themselves, or can communicate with ASL. If it wasn’t for Valley View, many of these participants would likely be living in long-term care facilities where few, if any, people know ASL. I imagine they would feel quite isolated there.

What inspired you to undertake this work or project? Include when and how you became involved.

It is truly amazing how I became involved in working with the deaf. First, some background information: In addition to being a dietitian, I teach part-time at Delaware County Community College as an adjunct instructor (at that time, I also worked as a full-time clinical dietitian at a long-term care facility). In 2014, I accepted a temporary position at the college as the executive administrator to the interim dean of Allied Health, Emergency Services and Nursing. As part of this position, I was also the coordinator of the Nurse Aide Program. One day, I received a phone call that Mercy LIFE recently had begun a LIFE program at Valley View, and Mercy LIFE required all of the first line caregivers at Valley to become Nurse Aides by completing an accredited course and passing the test so they could be placed on Pennsylvania’s Nurse Aide Registry. To make a long story short, I had to collaborate with many people (including the PA Dept. of Education, Mercy LIFE and various people at the college ), but the result of the collaboration was that a unique and beautiful thing happened: As far as I know, this is the first time a group of deaf first line caregivers successfully completed a Nurse Aide Program at a college, passed both the skills component and the written component of the exam, and are now on the PA Registry as Nurse Aides! As the coordinator, I worked very closely with the students (especially the first cohort to go through the program). I did not know ASL and communicated mostly through an interpreter or by writing notes. I truly enjoyed working with these students, and we developed a great working relationship. As the first cohort was finishing their clinical rotations, my temporary position at the college was completed. I was accepted back at the long-term care facility where I previously worked. Then a surprising thing happened: A position opened for a Dietitian/Manager at Valley View. I excitedly interviewed for the position and was offered the job. Needless to say I was thrilled beyond belief at the prospect of working with these colleagues whom I got to know so well at the college!

What do you personally find most rewarding about your efforts?

It is very rewarding to be able to learn ASL and to communicate with my colleagues and the participants in their heart language! I am still in the process of learning ASL and am learning primarily by immersion. I have been at Valley View for about 16 months now, and every day either a colleague or participant teaches me a new sign! Everyone is so accepting, patient and helpful! For the first time in my life, I am a minority (a hearing person in a deaf world)! I love the irony… and I didn’t even realize it until I was working there about six months! At home, I study ASL flashcards and also use the internet to learn new signs. It is rewarding to be able to conduct a nutrition assessment in sign language, or to have a simple conversation with one of my colleagues. It is rewarding to speak ASL to the participants who are both blind and deaf (I have learned to sign into their hands so they can feel the signs)!

What are the most important values you demonstrate in your work?

Compassion is one of the values that I demonstrate. When a participant is unhappy with the food or has a suggestion for the menu, I like to listen to them and troubleshoot with them. Dietetics is a helping profession, and I really feel that at Valley View!

What about food, diet, nutrition or health drew you to this field?

I was interested in food and nutrition from a young age. My mother enjoyed cooking and serving a wide variety of foods from different areas of the world. We had our own garden and fresh vegetables were often a part of our meal. I was heavy as a child and my mother made sure that I ate healthy, and she enrolled me in dance class. It worked! Not only did I slim down as I grew up, I became a dietitian to help others!

“I felt most welcomed into the fold when I was invited to be recognized as a Champion of Change by the Obama White House in 2011 for my volunteer work with Chefs Move to Schools,” Berdan says. “Through this recognition, and a meeting with [White House chef] Sam Kass and [Under Secretary of Agriculture] Kevin Concannon in Washington, D.C., I realized the potential to make a change was great.”

A few years later, the Culinary Institute of America, Berdan’s culinary alma mater, launched the Healthy Kids Collaborative initiative to support school nutrition programs. “I am happy to be involved with this national collaborative leadership initiative in which we work to enhance the culinary culture of school meal programs,” Berdan says.

In 2018, Berdan accepted the role of nutrition services supervisor at Spokane Public Schools to shape menus for the district. “As a consultant, I was able to reach school cooks across the country and influence the direction of meal program menus,” he recalls. “But working directly in a school system for nutrition services is the ultimate way to make positive changes in the way public school children are nourished.”

Berdan is able to show ways school meals can be enhanced. “Nutrition, food and hospitality have the potential to work in harmony to serve our nation’s students,” he says. “Working hard with attention to detail on how we present food to our customers can result in high-quality meals and dining experiences.”

Berdan describes school nutrition as “the perfect line of work for dietitians,” one that brings together aspects of health, diet and food. “The time period in grades K–12 is an opportunity to help young people develop good eating habits for life,” he says. “Those of us in child nutrition can work together to provide great quality meals and exceed the expectations of our customers, all while nourishing bodies and minds of the next generation.”

Having lived with Type 1 diabetes for 50 years, Ann L. Albright, PhD, RDN, has an intimate understanding of the difficult journey people with diabetes often face. As a child, Albright learned from her mother, a registered nurse, how to manage her diabetes and live life to the fullest. “Back then, we didn’t have any of the tools or technology we have now,” Albright recalls. “I’ve lived with Type 1 diabetes for most of my life and can tell you: It is very challenging and, at times, scary. It shouldn’t be as hard as it is.”

As a PhD student, Albright decided to pursue exercise science and devoted her work specifically to diabetes. “I wanted to help those with diabetes feel good and lead active, healthy lives,” she says. “Subsequently, I added nutrition to my field of study, since both nutrition and physical activity are critical for diabetes care and Type 2 diabetes prevention.”

After completing a postdoctoral research fellowship, Albright became a registered dietitian, leading the diabetes program at the California Department of Health while working part-time in a county clinic. Albright then served as a senior advisor to the U.S. Surgeon General and the Secretary of Health and Human Services, a role she chose as a way to help more people.

Fast-forward to the coalescence of Albright’s experience as a researcher, clinician and public health professional: serving as the director of the Centers for Disease Control and Prevention’s Division of Diabetes Translation. “In this role, I am incredibly fortunate to work with a fantastic team and partners all over the world who inspire me daily,” she says. “In all the work I do, my hope is to make the journey easier and better for others with and at-risk for diabetes and their loved ones.”

Diabetes patient education and tools haven’t always been widely available or easy to understand, but Albright and her team at the CDC are working to change this in the United States and around the world. In recognition of her inspiring career and dedication to diabetes prevention and treatment, Albright was named the recipient of the Academy’s 2018 Lenna Frances Cooper Memorial Lecture Award.

“I am very grateful and humbled that my peers felt I am worthy of this prestigious award,” says Albright. “I share this award with my family and my team at CDC.”

A career in education wasn’t initially the plan for Judith A. Gilbride, PhD, RDN, CDN, FAND. Growing up, Gilbride developed a love for food, nurtured by her father, a chef, who prepared what she refers to as “special adult-kid foods,” such as squab and lobster tea sandwiches.

In her undergraduate studies at Framingham State College, she was required to follow a dual curriculum within the home economics education division including teaching and dietetics. “There was no space for choosing elective courses,” she recalls. “As a senior, I struggled to teach 7th and 8th graders clothing and textiles along with nutrition and health. My resolve for pursuing a dietetic internship and a career in nutrition and health became even stronger from my experience as a student teacher.”

Despite early struggles, teaching has remained a substantial part of Gilbride’s life: from teaching assistant to lecturer, instructor, assistant professor, associate professor — and now, as a professor in the Department of Nutrition and Food Studies at New York University. Gilbride works with undergraduate and graduate students, as well as interns and alumni who live and work in New York and all over the United States and the world.

“Most rewarding has been the accomplishments of my students and watching them grow and find their special niche,” she says. “In particular, I take great pride in watching undergraduate and doctoral students grow and flourish through the acquisition of new knowledge and real-world experiences.” Her advice to students and professionals entering the workforce — or in any stage of their career: “Each position should offer new challenges and the opportunity to succeed.”

And succeed, she has. Beyond her work at NYU, Gilbride has served the Academy of Nutrition and Dietetics in positions ranging from committee member to House of Delegates speaker and president. She received a Medallion Award in 1997 and is the recipient of the 2018 Marjorie Hulsizer Copher Award, the highest honor the Academy bestows on a member.

“The Copher Award represents the pinnacle for serving the nutrition and dietetics profession and I am truly honored,” says Gilbride. “Based on Marjorie Hulsizer Copher’s pioneering leadership and an examination of our history as a profession, it is up to all of us to ‘touch and change’ the narrative today and tomorrow.”

Now, Collazo-Colón is a clinical dietitian in the High Intensity Psychiatric Unit at the Central Alabama Veterans Health Care System in Tuskegee, Ala. She is responsible for the Mental Health Residential Rehabilitation Treatment Program, which includes the Domiciliary Care for Homeless Veterans Program and Psychosocial Residential Rehabilitation Treatment Program — services that assist veterans experiencing issues such as illness, addictive behavior, post-traumatic stress disorder and emotional problems. In 2014, Collazo-Colón collaborated on the Veteran’s Garden Project, designed to provide educational and therapeutic benefits to patients. To introduce nutrition basics, classes include container gardening, healthy kitchen sessions using produce grown in the garden, anti-inflammatory nutrition and a diabetes group, which educates veterans on using food to control illness and chronic pain.

“The garden not only helps patients who have different comorbidities, but also those who have been rejected by society for drug abuse, alcoholism or serious mental disorders,” says Collazo-Colón. “It encourages them to stay active and well.”

As part of the project, veterans can grow plants from seeds, harvest crops and eat the fresh produce, which helps fulfill some nutritional deficiencies. Patients also learn about foods’ nutritional value, possible health benefits and farming fundamentals.

“I was inspired by the nobility of the project and the effort and satisfaction shown by the participants in the garden,” Collazo-Colón recalls. “This led me to adopt the project as my own and coordinate resources to make it grow.”

Since its start, the Veteran’s Garden Project has produced up to 300 pounds per month of fresh produce and donated more than 1,000 pounds of food to local schools, churches and shelters. “This experience has been very rewarding for participants because, other than sharing fruits, vegetables, flowers and herbs, they recognize the nutritional value and healing properties of the produce they are giving to others,” says Collazo-Colón.

The project has been rewarding for Collazo-Colón, too, for somewhat different reasons. “Personally, the most rewarding aspect of this effort is the capacity for giving back,” she says. “My patients receive nutritional knowledge and gardening skills, and the community receives produce harvested with the passion and dedication of the patients who are trying to transform their lives.”

Toby Amidor, MS, RD, CDN, is owner of Toby Amidor Nutrition and author of The Healthy Meal Prep Cookbook (Rockridge Press 2017). Joy Bauer, MS, RD, CDN, is the founder of Nourish Snacks and the health and nutrition expert on The Today Show. Janet Helm, MS, RD, blogs at NutritionUnplugged.com and is author of “Ethical and Legal Issues Related to Blogging and Social Media” (2013) Journal of the Academy of Nutrition and Dietetics, 113 (5), pp. 688-690; and co-author of the Academy’s practice paper “Social Media and the Dietetics Practitioner: Opportunities, Challenges and Best Practices.” Ginny Messina, MPH, RD, is founder of theveganrd.com and co-author of Vegan for Life (Da Capo Lifelong Books 2011). Danielle Omar, MS, RDN, is a cookbook author, founder of FoodConfidence.com and 2017-18 Chair-elect of the Dietitians in Integrative and Functional Medicine dietetic practice group. Angel Planells, MS, RD, CD, is an Academy Media Spokesperson and owner of ACP Nutrition. Nicole Rodriguez, RDN, NASM-CPT is founder of EnjoyFoodEnjoyLife.com. Elisa Zied, MS, CDN, is an author, speaker and former Academy Media Spokesperson who blogs about food, fitness and fiction at ElisaZied.com.

What social media platforms do you use? What are the benefits of using social media?

TOBY: Facebook for both a personal profile and fan page. The personal profile is more for my dietetic circle and the fan page are for everyone else. I make announcements (like the release of a cookbook or talk I’m giving), post my personal blog posts, share important nutrition info, and share my own content that I write for about five national publications. I also use Twitter to share this content, and I try to participate when I can in Twitter chats or lead them whenever possible. On Instagram, I share my articles, food pics and other fun info about who I am and my healthy living lifestyle. I’m not as active on Pinterest but I have a nice following. I share recipes, some of my media content, and I manage a few shared boards that have become popular including, RD friends and Healthy Recipe Group Board. My friends and followers can get reliable, up-to-date information in the world of nutrition, and I can showcase my talents to whomever is checking me out and perhaps consider hiring me.

JOY: I use Twitter, Facebook and Instagram to share different kinds of content — recipes, research summaries, television segments or to address current headlines. Each channel works well for different purposes—Twitter is great for short, fun nuggets and is a bit more transient than Facebook, which is invaluable for building an engaged community. Most recently, I’ve found that photos and video really boost my posts across the board, too. Social media is a place where practitioners can share health information with literally millions of people. It doesn’t cost anyone anything—it’s free for everyone—and the exchange goes both ways. When I am engaging with my base, not only am I building my numbers (and of course, my reach and impact) but I am understanding what my followers want to learn more about. Social media is one of the best go-to resources for developing content strategy. My followers tell me either directly or through their conversations exactly what issues or trends they’re curious or confused about, and a lot of those topics will end up in a Woman’s Day article or in a segment on The TODAY Show.

JANET: I’m active on Twitter, Instagram and Facebook, including a personal account and professional page that I use to promote my blog posts on Nutrition Unplugged or share relevant articles to my community. I primarily use Twitter to stay tuned into breaking news, monitor topics and connect with colleagues or others I admire. To me, social media is one of the best ways to stay current on issues and trends, make connections and promote a business or point of view.

GINNY: Twitter, Facebook and Instagram. I use twitter most often since I find that, for my particular content, it has the greatest reach. My work is aimed at ensuring that vegans and others eating plant-based diets have access to evidence-based information that will help them meet nutrient needs and choose health-promoting diets. Social media is essential for bringing that information to the public. I use social media to invite followers to read my blog and my books, but also to directly share information about vegan nutrition.

DANIELLE: Facebook, Twitter, Pinterest and Instagram. I am active on each of these platforms, but Facebook is definitely my jam. It’s where I like to connect with my online community and drives most of my engagement. Twitter and Instagram are great for brand awareness, but my community is not as active there, so I’m not. I use Pinterest more as a search engine and a way to drive traffic to my website for list building. I use social media to connect with my clients and community and to share information that I know would be relevant to them. It’s a tool to express yourself, illustrate your expertise, and build a community around your brand, practice or program.

ANGEL: I use Facebook, Twitter, LinkedIn and Instagram and occasionally dabble on Snapchat, Periscope and Pinterest. LinkedIn is a great platform for networking, showcasing your latest work and keeping up with others. I visit it a few times per week to post, read career-focused articles, like or share content from others and update my online resume. I also love taking pictures with my smartphone and Instagram is a fun platform to use. Twitter is great way to stay informed on food and nutrition articles, while Facebook allows me to keep up with friends and colleagues. Literally everyone on social media is an expert in eating, so you will see lots of content on here – both good and bad. There is a lot of noise, and dietitians can exert our influence for good by putting out evidenced-based content. My personal feeling is that if we do not put out there, someone else will.

NICOLE: I use Twitter and Instagram. Twitter seems to be best vehicle to share and discover evidence-based information, and I enjoy the platform for interacting with my peers. Dietitians truly support one another on Instagram and we’ve created a strong sense of community there. Moreover, it’s a great place to raise my visibility in my geographic community. Ideally, the public benefits from having a trusted, trained, and evidence-based group of professionals to whom they can easily turn for nutrition information. In a saturated space, it’s crucial for the RD to engage and increasingly become recognized as the nutrition authority.

ELISA: I use Facebook, Twitter and Instagram. I love Facebook, especially for promoting monthly fitness challenges to my small but highly-engaged private Facebook group. I use Twitter to share articles and blog posts and to engage with others about politics. I also use Instagram, although less and less for nutrition related content. Social media is great for connecting with other health professionals and organizations and being exposed to timely articles, books and other professional and consumer resources. It’s also a good way to learn other opinions or perspectives of issues you care about. It helps us get out of our bubbles and be exposed to others’ views and ideas.

If a peer criticizes your content, how do you keep the conversation productive? Do you have any favorite phrases or language that you recommend?

TOBY: If it’s a respectful conversation, then I will engage in an intelligent conversation, however if someone has a tone where they are speaking down to me, are negative, are attacking, or just plain rude, I won’t respond. I don’t answer my own kids when they speak to me that way, and I won’t answer anyone else who won’t show me the respect I deserve as an individual. Sometimes, however, I find that readers have a mindset that they are looking to start an all-out fight with me, then I ignore completely. It’s not ever worth the aggravation to engage with someone who doesn’t even read or listen.

JOY: I have learned to have a thick skin! That said, I’m fortunate that I don’t see a lot of negativity on my feeds, but when I do, I thoughtfully address it with a specific study or report, or when there is no concrete body of evidence, I draw upon anecdotal experiences from when I was a clinician. As a rule, I always respond to antagonistic comments with kindness and respect while explaining my position. As dietitians, we need to deliver the goods with rationale, and also in a way that is open-minded, classy and appropriate. And more often than not, if someone is really being obnoxious, my followers will come to my defense and shut down the nastiness for me. Phew!

JANET: I try not to engage. I won’t get into public arguments that drag on with multiple tweets back and forth. I may correct any misstatements but then I let it go. You won’t change the mind of the person lashing out. The biggest audience is everyone else “overhearing” your argument, so that’s what you need to keep in mind.

GINNY: If a comment is mean-spirited or just nasty, I prefer to ignore it. I also prefer to ignore people who are determined to believe something about me that isn’t true. If it’s a polite disagreement, I always respond and explain my reasons for sharing the content. I don’t think very many social media discussions are productive beyond a few exchanges, so I will usually end my participation pretty quickly, usually by thanking the person for sharing their perspective. If they’ve changed my mind about something, or presented me with a different way of thinking about it, I will of course, gratefully acknowledge that.

DANIELLE: Keeping personal bias and opinions aside and referring back to the science whenever possible is usually going to work in your favor. I don’t recommend taking the situation personally or getting overly passionate about it. Many of these comments are made by people who have ulterior motives, and it’s much too easy to get caught in the crossfire. When a conversation becomes an argument, everyone loses. Know when to walk away.

ANGEL: Before responding, I ask myself: Who is the person? Do they have a general intrigue or are they being a troll? What is their point? Is it an actual query or are they just being condescending? Is the question or comment valid? I try to be open minded and respectful throughout the process, even though it is difficult. If we engage in smear tactics or a tit-for-tat on social media, then we give up the high road and open ourselves up to more scrutiny from fellow colleagues, as well as the public. You can always agree to disagree and move on, but keeping the communication respectful gives yourself and the profession a good face—and may actually lead to connecting with people later.

NICOLE: Respect is the name of the game! Phrases such as “it’s my understanding that…” followed by cited information is appropriate on most any platform. Be genuine and conscientious of language that can be misconstrued as passive-aggressive.

ELISA: Over 22 years as a dietitian, I’ve learned to develop a thick skin. While negative interactions with others (professionals or consumers) have been rare, I’ve learned that some wish to attack rather than engage. While I’ve learned to ignore what I have deemed to be unfairly critical, unfounded attacks on my credibility, on occasion I have engaged if I sensed the critic was open to hearing me out and responding diplomatically and without malice. I always try to look for the good in others and try to stay positive when addressing different topics. I really try to listen and hear out others’ opinions. No one knows everything — and people can take the same science-based information and interpret it differently.

Where is the line between constructive dialogue and counterproductive engagement?

TOBY: When someone is spoken down to, especially in a public forum, that is where I draw the line—whether I agree with the person speaking or not. First and foremost, RDNs are all trying to have people eat healthier and lead healthier lives, and we need to respect each other just for taking that initiative. However, I will not tolerate working, interviewing, speaking with anyone who is disrespectful, insulting, or the like. There is a professionally friendly way to do it, and then there is just plain mean and degrading. There is no room in this profession for mean, nasty people and I don’t care how smart or popular they are. I make it a point to minimize contact with these folks- they are just not worth my time.

JANET: In my opinion, the approach some RDNs are taking – no matter how well-intentioned – is flawed. I know they believe science is on their side and they’re fueled by emotion, but it’s a form of cyber-bullying. It’s not civil or professional. Too often the conversation goes beyond the message and starts to attack the messenger. That’s at the heart of this issue to me. Stay focused on the message – advance your point of view with facts, but don’t undermine the intelligence, ethics or professionalism of someone you don’t agree with. If you believe incorrect information was shared at a professional meeting, contact the organization to make a complaint. Don’t publicly shame the speaker. Post information on the topic online without your critique of the individual, contact the speaker privately and suggest a different speaker for future meeting. There are other, more professional and productive actions.

GINNY: Constructive discourse shares perspectives that are backed by some kind of legitimate reasoning. Destructive engagement tends to be driven more by emotions or uninformed assumptions. I think it’s always easy to spot which is which.

DANIELLE: Destructive engagement occurs at the point in which the other side is unwilling to hear anything that doesn’t agree with their point of view, when the facts just simply don’t matter, and it becomes personal.

ANGEL: The moment you post a message on social media is the moment you can potentially upset someone. Being in a news article or promoting your views in the public eye means you have to accept a certain amount of scrutiny. With that said, I live by the golden rule: “Treat others how you would like to be treated.” I will gladly have a conversation with anyone even if they disagree with my stance. We are all playing on the same team and disagreements happen but we all need to be civil and respectful of with our own unique backgrounds and perspectives. If a person is being rude or condescending, I’m not going to engage with them. I will tell them “thank you for your comments, I appreciate them, let’s just agree to disagree and move on.” Keep to the high road.

NICOLE: After tweeting positively about learning from the Frito-Lay RD at a FNCE breakfast, my account was attacked from a few different angles. I took the opportunity to go to bat for our seat at the industry table. When some of the offending parties began using nonsensical GIFs and declined to take me up on my offer to chat respectfully offline, I disengaged. Stand your ground and defend your viewpoint. If the engagement takes a mean-spirited or personal turn, or becomes repetitive, the discourse is no longer constructive.

ELISA: There’s a fine line between having conviction for your position and being mean and insulting towards others who have different thoughts or views. I will only engage with others who are respectful and open-minded.

What do you do if you don’t agree with a peer’s content on social media?

TOBY: If it’s just another perspective that perhaps I don’t share, then I respect their point of view. However, if it is complete misinformation then I approach them in professional fashion privately—never in a public forum. RDs are a family, and as most family members don’t all agree it’s still important to show each individual the respect they deserve. I would hope someone would approach me if any of my info is incorrect (and it does happen on occasion, even with careful research), but I try to show the same respect when approaching someone else too. I never put them down, or talk down to them as we all do make mistakes and I am always happy to talk it through with them or to guide them to the right person to discuss the issue. (That is one benefit of knowing a lot of people in the world of nutrition!) Sometimes I will also approach a mutual friend to see what the best approach to take with the individual might be. Having an outsider look in can help guide me in making the most appropriate decision, being careful to always be professional.

JOY: I’m not an attacker and so I’ll typically lay low. To me, it is a much better use of my time and energy to work on my own positive messaging and create fresh, relevant content for my audience. We should be using social media to build others up—not tear them down. Plus that kind of negativity is less likely to be successful. If I genuinely felt a dietitian was giving dangerous information, I would contact them privately.

JANET: If I see misinformation from a professional peer on social media, I may respond openly to that individual on social media, but I rarely do that. I have sent private messages or I have simply shared science-based information on the topic proactively in social media or on my blog, Nutrition Unplugged, without calling out the individual specifically. I’m more likely to correct misinformation online from non-credentialed nutritionists, which I think is a much bigger problem, than that of a colleague.

GINNY: If I perceive an agenda behind the misinformation, such as an attempt to discredit vegan diets, I’m quicker to correct it publicly. If it’s an honest mistake, particularly from a colleague, I’m more likely to correct it behind the scenes. It’s always helpful to start by pointing out areas where you and the person are in agreement. Or maybe to express appreciation for the intent behind the information they are sharing. It also helps to assume that the misinformation is simply a mistake. If I want to correct something that a health professional has said, I might say that there is a “common misunderstanding” about the topic. Or sometimes I’ll simply say that I want to offer a different perspective based on my own reading of the research. For pervasive misinformation that crops up again and again, I’m most likely to address it through a blog post that focuses on the misinformation, rather than on the people who are sharing it.

DANIELLE: I rarely get involved in correcting my peers. I do not believe it’s my place to do so, particularly if the post has nothing to do with me or my brand. However, there have been times I’ve felt strongly that a peer has gotten something wrong, and in those instances I’ve commented on the post, spoken to the person directly, or engaged in private dialogue. At what point would I get involved? If the peer was speaking to MY audience, on MY page or within MY community – then I would definitely correct the person in a respectful manner. As DIFM Chair Elect, I tend to be a little more sensitive towards misinformation aimed at functional and integrative nutrition. My experience is that most generalizations and characterizations about FN are usually made by RDs (or other health professionals) who have little training or experience working in this practice area, and are not well versed in the latest research.

ANGEL: The situation depends on the type of interactions that are seen. If [the misinformation] reflects poorly on the profession, I definitely will reach out. If it slightly irritating, I might send a brief private message but then move on. Also, I like to give everyone the benefit of the doubt. Perhaps it was a misquote (which happens all of the time), the interviewer had an agenda (which also happens all of the time) or there was a space limitation and the quote was used out of context. If I reach out to a colleague, I first thank them for their efforts (I know how difficult it can be to put yourself out there) and offer a question or query with the hopes of having some dialogue. I would do this with a phone call, email or direct message and not in the public view of social media. Dear so-and-so, thank you for taking part in the article on this topic. I found your comment about this intriguing. Where did you find this data or point? It is my understanding that… etc… I would love to chat with you about it. In the end, we all need to be open to questions and being able to have professional conversations, but I would refrain from doing this on social media. No one wants to be criticized or scrutinized in public.

NICOLE: It’s not my job to regulate another professional’s dissemination of information. Thankfully, occasions of misinforming the public are rare within my virtual RD community. I personally do my best to create an online presence that’s fun, approachable, and shame-free – with science-based viewpoints sprinkled in when appropriate. Rather than correct someone else’s content, I utilize my own space to educate the public based on fact.

ELISA: I prefer to be non-confrontational in life and in my work. If I see misinformation from a professional peer, I seldom directly respond. On occasion, I might ask a question for clarification so I understand their rationale, but more often than not, I use blogs and articles to promote sound, science-based information to consumers. No matter what, I try to be diplomatic in my social media posts, blogs, articles, interviews and all communications in pursuit of providing accurate and useful information to consumers and to maintain good working relationships with my peers.

How can peers support each other and encourage professional civility?

TOBY: I don’t agree with engaging a full-on fight online—it just fuels the fire—or with bad mouthing anyone (the bully or person getting bullied) in a public forum. However, if an individual within the profession crosses the line after being asked numerous times to change behavior, then the Academy has an ethics board and issues like this can be brought to their attention. I think this needs to be done only in an extreme circumstance.

JOY: It is disheartening to see dietitians argue on public forums. It belittles our profession and is confusing to audiences who trust our expertise. It is inevitable that dietitians will have different perspectives, experiences and opinions, and so we need to be respectful and correspond privately and appropriately. As health professionals, we need to keep in mind that there are many ways to get to the finish line, and at the end of the day we all share the same goal of helping people live healthy, happy and fulfilling lives.

JANET: Twitter has become combative and it’s now quite common to see celebrities and politicians involved in public spats that can get quite ugly. We shouldn’t fall into that trap. We need to rise above this. We’re better than that. The Pledge of Professional Civility is a perfect reminder of the Academy’s Code of Ethics that should guide the behavior of everyone in our profession. Sure, the cyber-bullying goes both ways and victims have also been perpetrators. The pledge should not be viewed as silencing either side – and we shouldn’t be lining up on sides. Professional civility goes way beyond specific food systems issues that have been the source of some of the recent online spats. The topic is almost irrelevant. It’s the approach that needs to change. I wrote about this issue on my blog: United We Stand, Divided We Fall as Dietitians. Let’s agree to disagree on certain topics, but let’s be respectful and open to learn from each other.

GINNY: It’s important to stand up for anyone who is being bullied. The best way is to simply interject a statement of support into the discussion. When I am in control of the discussion — on my own Facebook page, for example — I don’t hesitate to delete and block if someone is bullying or slandering a colleague or anyone else. I can’t do a lot about social media in general, but I can stamp out bullying in my own little corner of that world.

DANIELLE: As dietitians, we agree to a professional Code of Ethics. When a peer is consistently and blatantly participating in tactics that violate these principles, they should be reported. No matter what the issue, policing each other and choosing sides will not encourage professional civility. I think the Pledge of Professional Civility is a great way to help get everyone on the same page, but in general, civility is born from character, not pledges or petitions.

ANGEL: When see troll-like behavior on social media and, especially from fellow RDNs, NDTRs for dietetics students, it is disappointing and upsetting. My personal feeling is that we are an organization of individuals who all want to see the improvement of our nation’s health through food and nutrition. Food & Nutrition Magazine launched a Pledge of Professional Civility and I signed it. I didn’t have to sign it in order to be civil and respectful to all of the members of our profession, but I support it strongly.

NICOLE: Always start from a place of gratitude – literally. I’ll either begin or conclude such an interaction with “thank you for stopping by!” or “appreciate your viewpoint” while restating my case. I’m passionate about some hot-button issues and am cognizant of the need for civility in persuading others to listen to my views.

ELISA: I don’t practice or condone the public airing of grievances among colleagues. Some things should be addressed privately. I’m all for respectful sharing of information, and for learning from others (especially those who have a specific expertise). The best we can do as nutrition experts is to support one another, to celebrate those who engage well with colleagues and consumers, and to share our opinions based on nutritional science (whether they’re popular or not) with others in a confident, respectful way. It is also crucial to listen to others’ opinions and ideas, even if they differ from your own. Doing so might help you better understand where they’re coming from if not help you learn something new or even change your view.

Maybe that’s because she landed in the dietetics field after an unplanned meeting with an influential professor in college. “Through a series of unexpected twists and turns, I ended up in the academic office of a dietetics professor who was so dynamic, she decided I should be a dietitian,” recalls Derelian, who entered college as a drama major. “She explained to me that everything I had done up to that point was in direct line to becoming a dietitian. I have never looked back.”

As a professor of nutrition at California Polytechnic State University, Derelian teaches students from freshmen to seniors in classes such as food law and nutrition education and communications. “I teach future nutrition professionals, and I love it,” she says.

Derelian describes her most rewarding career moments as “bundles” — there’s the student bundle, which includes past pupils reaching out years later to say she helped them become successful professionals. And the colleague bundle, which Derelian describes as working with “beacons in the profession.” “I have been rewarded by being able to work with some of the greatest in our field,” Derelian says.

Another bundle is lifelong learning — having a career that requires constant exploration and being able to study law. Lastly, there’s the bundle of “sharing in the respect of being in a ‘helping’ profession.” “We as dietitians are respected and admired,” Derelian says. “I know I chose a calling that brings honor.”

“The need is clear: Every school day, more than 14 million children in the U.S. eat school breakfast, and more than 30 million children eat school lunch,” Hayes says. “The majority of these students live in low-income homes and are eligible for free or reduced-price school meals.”

As president of Nutrition for the Future Inc., in Bozeman, Mont., Hayes leads educational presentations for groups ranging from lunchroom servers to school superintendents throughout the country and in Canada. “I talk to anyone who will listen about the importance of school meals that rock for smart brains, strong bodies and super behavior,” she says.

Understanding that some people have an outdated and inaccurate view of school meals, Hayes uses social media (@SchoolMealsThatRock) to showcase outstanding school districts and nutrition professionals. “Lunch ladies and food dudes have some of the most important jobs in our country,” she says. “I try hard to make certain they get the recognition, support and training they deserve.”

And Hayes isn’t stopping there. “I am planning to devote my ‘retirement’ to improving school eating environments,” she says. “My inspiration is quite simple: I believe that no child should go hungry in America.”

But it wasn’t until the end of World War II when discount merchandising truly took off, fueled largely by consumers seeking bargains in the face of rising prices and demand for goods after wartime shortages. In the 1960s, four major players entered the space and would continue to dominate for decades: Kmart, Woolco, Target and Walmart.

While these discount retailers are viewed more as department stores, food-specific discount operations have emerged and generally fall into two categories: box stores, which sell few perishables and a limited amount of brands and product lines; and warehouse, which sell the manufacturer’s brands at discount wholesale, a moderate amount of product lines but few assortments of goods. Both of these models offer very low prices,few services and a bare-bones atmosphere.

Today, many communities have a mix of grocery store models, from upscale establishments with onsite bars, cafes and restaurants to deeply discounted retailers from all over the world. With all these retailers selling similar foods, more or less, competition is fierce.

According to a 2015 Retail Industry Report by Mazzone & Associates, supercenters, dollar stores and warehouse clubs gained a greater share of the food retailing market as consumers sought out convenience, lower cost and the ability to buy in bulk. In addition, lower-income consumers are forgoing premium goods and stock up on discounted foods instead.

Another way discount retailers win over shoppers is by offering store brands, aka private labels, which help keep cost down. German retailer Lidl found a way to also satisfy consumer demand for healthful, fresh foods, organic produce and all-natural products; its private-label items are free from MSG, trans fat and synthetic colors, and it includes a variety of organic and gluten-free options, such as produce, meat, dairy and packaged goods.

How Supermarkets are Competing

In an attempt to attract new customers, retain existing customers and foster loyalty, many supermarket chains offer discounts and promotions, such as coupons and weekly sales. Some also offer on-site amenities, such as cash machines, movie rentals and coffee shops. However, these tactics may ultimately cause profits to idle or fall.

Generic or off-brand products that were once seen as subpar by some now present an opportunity for retailers to provide value and quality at a lower cost. In 2016, the retailers Costco, Kroger and Trader Joe’s were among the top five vendors of private-label food and beverages in the United States. Customers view these “store brands” as valuable and trusted alternatives to more expensive national brands.

Another attempt to compete is through mergers and acquisitions. Top retail operators buy smaller competitors or merge with larger supermarket chains, which allows the companies to maintain profitability while lowering per-unit costs. On June 16, 2017, Amazon made headlines around the world for its $13.7 billion purchase of Whole Foods Market, an acquisition that caused other grocery chains’ stocks to plunge as much as 17 percent that day.

In the increasingly cutthroat grocery industry, some retailers have saved money and cut costs by keeping employee wages low through salary freezing. Other vendors have implemented self-checkout aisles to reduce their number of employees altogether.

The Future Landscape of Grocery Shopping

Discount retail locations may be smaller than traditional grocery stores, with fewer aisles and a more minimal design, but their competitive edge and consumer appeal are undeniable. Mainstream supermarkets may need to close stores, restructure, cut costs and reallocate dollars to remain viable.

In addition, the world continues to shift to a more technological society, with robust e-commerce and digital grocery stores like AmazonFresh. Online grocery sales are estimated to reach $100 billion by 2025, so innovation is necessary. Supermarkets may introduce mobile apps and advanced point of sale systems, such as self-checkout kiosks, to replace workers and cut wage costs.

Despite the fact that only 40 percent of households shopped at deep-discount retailers in 2016, which is much lower than supermarkets and mass merchandisers, the amount of trips to these retailers rose by 2.8 percent. This indicates there are significant opportunities for discount retailing to continue growing in years to come.

Fast-forward to college, when Jayne studied nutrition, theater and journalism at Pennsylvania State University. During her senior year, Jayne was hired by Public Broadcasting Service as a writer and producer for the children’s show “What’s In the News,” an opportunity that proved she could work in the entertainment industry.

Jayne moved to New York City, where she could pursue both a career in children’s entertainment and the registered dietitian credential. In 2006, the nutrition-focused show Jump with Jill debuted as a free street performance in Central Park.

To further develop the show, Jayne drew from her experience fronting a rock band, making Jump with Jill a music-based approach to nutrition education for kids in kindergarten through 6th grade. She later transformed the show into a full-fledged program by creating educational materials, including activity sheets, cafeteria posters and interactive music videos.

In its 10 years, Jump with Jill has been performed thousands of times in the U.S., Canada and Europe, and has received recognition in the form of Emmy Award nominations, Grammy nomination consideration and an invitation to meet then First Lady Michelle Obama at the White House.

“I’m doing exactly what I was put on this earth to do,” Jayne says. “I’m a born entertainer and use those skills to be an activist for better nutrition.”

At the age of 7, Mascha Davis and her family became political refugees, fleeing the former Soviet Union and settling in the United States. Shaped by this experience and having traveled while growing up, Davis was drawn to helping people in impoverished areas. She earned a master’s degree in public health and became a registered dietitian, working in a clinical setting until 2010.

That is when Davis pursued a long-held dream of working abroad — first in Switzerland, then in Africa, where she worked in international development and humanitarian aid. For five years, Davis worked with nonprofit organizations in South Sudan, Chad, Darfur, Ethiopia and Gabon.

Spending most of 2015 in South Sudan, her tasks ranged from coordinating delivery of aid supplies, managing and training staff, and performing nutritional assessments. “We were running nutrition centers that treated about 2,000 malnourished children each week,” Davis says. “It was difficult and frustrating at times, but it was one of the most impactful experiences I have ever had.”

While living in a remote area of Chad, Davis and her staff implemented long-term development projects in local villages. In Darfur, she focused primarily on developing nutrition projects for the prevention of malnutrition.

“Living and working in some of the least developed countries in the world has been very humbling and has opened my eyes to the importance of those in our profession using their expertise to impact the lives of people around the globe,” Davis says. “We have the capacity to make a huge difference.”

In 2016, Davis returned to the United States and launched her private practice, Nomadista Nutrition, in Los Angeles. She continues to work with the United States Healthful Food Council, Satellite Healthcare and several nonprofit groups.

“I believe every single one of us has a role to play in making a positive influence on the world,” Davis says. “It’s up to each of us to discover what that role is and to take action.”

Active listening and operating in a “no-judgment zone” are fundamental work values that Weiner has developed. After all, she says, “putting people down for not following a health professional’s advice doesn’t lead to positive and long-term lifestyle changes.” Instead, Weiner tailors her approach to “meet clients where they are in their personal health journey.”

Weiner also shares her expertise with organizations, including Marjorie’s Fund, Project REAL, The Betes Organization and DiabetesSisters. In 2016 at the American Association of Diabetes Educators’ Annual Conference, Weiner and the CEO of DiabetesSisters co-presented a section of the report “Women & Diabetes: 10 Relevant Health Topics for Women Living with Diabetes,” which she co-authored.

“Talking about topics like pregnancy and menopause, and providing the educational material free of charge, will help make a difference in so many lives,” says Weiner. “As a proud contributor and advisor to DiabetesSisters, I promote selfworth of women, so they can improve their health outcomes and feel great about themselves at the same time. These achievements fill my heart with gratitude and inspire me to do more to help this organization reach more women and their families.”

Weiner’s accomplishments have earned her numerous awards, including the 2015 AADE Diabetes Educator of the Year and the 2016 Dare to Dream Award from the Diabetes Research Institute Foundation.