[00:00:00] Libby: Welcome to the Dietitian Boss podcast. I'm Libby Rothschild, creator of Dietitian Boss. After almost four years of sitting in my dimly lit windowless clinical office, I had enough. I wanted to feel like my work mattered, so I did something about it. I created a [00:00:20] program that empowers dietitians and nutritionists to create their own private practice from scratch, following my proprietary system.
[00:00:27] Libby: Before I did this, I had a private practice of my own while working a full time job. And I learned a lot about building relationships, marketing, and sales. And I'm so excited to be able to share my proprietary framework with [00:00:40] you. Welcome to today's episode. All about trends impacting our profession as registered dietitians.
[00:00:50] Libby: Understanding the trends and what's going on can help you stay ahead and thrive in our evolving fields of dietetics. You can also build confidence as a dietitian [00:01:00] when you are promoting your services and working with clients. So the first trend that I want to talk about today, and we've got six trends that I've compiled for you includes personalized nutrition.
[00:01:12] Libby: Now, you might already be familiar with what that means. Personalized nutrition has been a trend for a while now, and it [00:01:20] includes a shift towards revolutionizing our field. So, instead of this one size fits all advice, we as dieticians are now crafting a Dietary plans or meal prescriptions tailored to individual genetic, metabolic and lifestyle factors.
[00:01:35] Libby: If you're not already doing this, it's something I want you to think about. Now we've had [00:01:40] previous episodes. We've discussed examples of how to do this and tools you can use to create a personalized nutrition experience, but keep in mind that clients and patients. Are looking for this and when it comes to education and branding yourself, the more that you can feel confident in talking about what it means to personalize your approach, the more that you can create yourself as an [00:02:00] expert.
[00:02:01] Libby: The benefits of personalized nutrition include enhanced health outcomes. So personalized plans are more effective in addressing specific health conditions like diabetes or heart disease or any other conditions as well, IBS, IBD. For example, a dietician like you, you might tailor a certain dietary plan, like a [00:02:20] diabetic client based plan based on their genetic predisposition to insulin resistance.
[00:02:25] Libby: And so that's something that I want you to think about when you are working with clients. And improved adherence can also happen because custom meal plans that align with clients preferences and routines can increase their likelihood to stick with the diet. So let me give you an example. [00:02:40] There's genetic tests.
[00:02:40] Libby: It says, Well, Which can help, you might not have access to these, but I want you to be aware of genetic tests that can help you create accurate recommendations, metabolic tests, RMR, that's resting metabolic rate, and those tests can help you determine calorie needs based on individual metabolism, wearables, like Tracking physical activity and sleep patterns.
[00:02:59] Libby: You might be already [00:03:00] working with clients. That might be a question you can ask in your assessment, or if you are doing meal plans can be a question you're asking them Fitbit or Apple watch, and that might help you adjust nutritional advice, even if they're using their phone to track steps, et cetera.
[00:03:13] Libby: That can be something that you can help. Customize your recommendations. And that leads to the last example, which would be [00:03:20] apps, right? Like my fitness pal, you can hate it or love it, but that can help with monitoring intake and making data driven decisions, as well as if they have any apps on their phone that track their steps or anything that they're already doing or that they're comfortable doing.
[00:03:33] Libby: Because again, you want to meet your clients and your patients with where they are to give. Personalized nutrition recommendations. [00:03:40] Another tip I want to give you is when you're doing your nutrition assessment, you want to be asking questions that are going to help them have better adherence and help them be included in part of the process when you're making nutrition recommendations.
[00:03:52] Libby: So anytime that you're able to ask them about their cultural preferences and you can ask them about what their likes and dislikes [00:04:00] are and the more information that you can get when they're willing. The more you can create a personalized nutrition plan. This doesn't happen overnight. It's going to require that you build trust and that you're working on your counseling style and asking open ended questions so that your patients feel comfortable sharing this information with you.
[00:04:15] Libby: Now, the second trend you might not be surprised includes plant based diets. So plant based [00:04:20] eating is. Getting traction for the health and environmental benefits. And I feel like this trend has been around for years. It has become more and more popular. And we as dietitians play a key role in guiding clients through the shift, whether they want to incorporate some plant based meals, most plant based meals, or all plant based meals.
[00:04:37] Libby: The benefits of plant based diets include reducing [00:04:40] the risk of cardiovascular disease. And for example, plant based diets, as you know, they're rich in fruits and vegetables, can lower blood pressure and improve heart health and also the environment, right? So reducing meat consumption helps lower greenhouse gas emissions and conserve natural resources.
[00:04:55] Libby: And even something like a meatless Monday can help. Encourage more plant based [00:05:00] meals. That's something that you can ask your clients when you're doing assessments, right? When you're doing those initial assessment or questions, you can ask them when you're consulting and when you're having conversations.
[00:05:10] Libby: Examples can include recipes so you can share recipes that are plant based like lentil soup or chickpea salad and highlight plant based ingredients and meal [00:05:20] planning. You can introduce strategies, again like I mentioned Meatless Monday, to ease clients into plant based lifestyles. And Whole Grains recommend using quinoa and brown rice as a meal base.
[00:05:29] Libby: Instead of an animal product, even if they're just doing this occasionally and then snacking, you can suggest nuts and seeds and fresh fruits for healthy plant based snacks. The third [00:05:40] trend is my favorite trend and that's technology and nutrition counseling. And that means technology, as you know, is enhancing how dietitians like us deliver nutrition counseling, making it more personalized and accessible.
[00:05:52] Libby: And the benefits are that telehealth, it can expand your reach and it's very helpful for people when it comes to accessibility. [00:06:00] So you can support your clients in remote or underserved areas and for folks that aren't as mobile or they have kids. kids and they're busy at home, you can make what you do more accessible and more comfortable.
[00:06:12] Libby: You can also get real time feedback with apps. So wearables provide instant updates that can help you adjust your nutrition plans more [00:06:20] dynamically if you're including apps into your nutrition practice, into how you're practicing your counseling. And examples can include telehealth platforms. You know, we're a big fan of practice better, and we've had a Then on air, we talked about them a lot.
[00:06:34] Libby: We are an affiliate with practice better, and we'd love that EMR. And there are also, of course, other [00:06:40] tools that are other EMRs that can help you with their virtual consultations, such as healthy there's data analytics. So you can leverage data from apps that can help you refine your recommendations based on very detailed, intricate tracking.
[00:06:54] Libby: And then there's educational tools. So staying updated on new technologies and participating in industry webinars and [00:07:00] online courses can help you focus. It's on digital health tools. Now there's a lot of great tools like that you can use. I really like eat love. There's that clean life. So keep in mind that there are tools that are free and low cost, but spending some time getting used to these tools will help you stay ahead and will help you maintain your [00:07:20] relevance when it comes to the expanding field of dietetics.
[00:07:23] Libby: The fourth trend is something that I believe the Academy of Nutrition and Dietetics is really getting behind and that's cultural competence. So that means that cultural competence is crucial in providing effective nutrition services to diverse populations. And we talk about cultural competence a lot.
[00:07:38] Libby: We've had a lot of guests. So [00:07:40] it's really important that you understand cultural perspectives of your clients to help build trust and ensure that dietary advice does respect your clients, cultural beliefs and practices. And that's going to help with adherence. So examples can include enrolling in online courses, maybe some offered by the Academy of [00:08:00] nutrition and dietetics on cultural competence in our membership called the library.
[00:08:03] Libby: We actually have resources and webinars. so much for joining us. That are led by facilitators and diversity and inclusion that help you learn more about cultural competence. So we provide those tools as well. Resources you can using culturally appropriate educational materials and adapted communication styles to align [00:08:20] with your client's cultural preferences is really important and that's going to take some studying and learning about what cultural appropriate materials will work for your population.
[00:08:28] Libby: And then community engagement. So volunteering and working within diverse communities can help you gain practical cultural insights. So I want you to take a moment and think if you have in the past, volunteered or worked [00:08:40] in culturally diverse communities, maybe you did during your dietetic internship, maybe you have a position per diem, part time or full time right now.
[00:08:46] Libby: That allows you to have access to diverse communities. And what have you learned from those communities and what are areas or gaps that you might be able to brush up on in terms of reading up on resources or learning what materials can help you [00:09:00] adapt your communication style to help. People more. The next trend would be sustainability and ethics, and there's an increased focus on sustainability and ethical practices in food choice and dietitians.
[00:09:12] Libby: We are guiding clients through more sustainable eating practices that benefit both health and the planet. And that's really exciting. [00:09:20] So plant based would align well with that. And so advocating for incorporating more plant based meals and explaining their environmental benefits can be helpful depending on your population.
[00:09:31] Libby: And then there's food waste reduction, offering practical tips on meal planning and proper food storage and creative use of leftovers. We talked all about that with our guest [00:09:40] Evita as well, very recently. And then local produce, when you recommend buying from a farmer's market and using seasonal produce.
[00:09:47] Libby: That can reduce carbon footprint and finally ethical sourcing. So for clients who consume animal products, you can suggest options like free range or grass fed meats to support humane farming practices. [00:10:00] Great example that I like for sustainability and ethics and food systems would be Dr. Marion Nestle and any of her books and her blog that I believe she still comes out with on a very regular basis.
[00:10:10] Libby: Now, finally, the last example would be interdisciplinary collaboration. And that's my. Second most favorite trend because dietitians, we are healthcare professionals who are [00:10:20] increasingly collaborating with other healthcare professionals to provide comprehensive care. And the more that we can collaborate, we can get our names out there.
[00:10:27] Libby: We can be seen as experts. Among the interdisciplinary team, the more that we can impact and help our patient population. And so that's really beneficial for the role of a dietitian. So when it comes to comprehensive [00:10:40] care, we work with doctors and nurses to allow for a holistic approach, addressing all aspects of patient care and efficiency.
[00:10:46] Libby: Collaborating does improve communication and can reduce errors and enhance patient adherence. Examples include team meetings, so engaging in regular interdisciplinary meetings to discuss patient cases and integrate nutritional advice, and then [00:11:00] clear communication using simple jargon free language to explain dietary recommendations to colleagues.
[00:11:05] Libby: So if you are working in an interdisciplinary setting, maybe it's clinical. You want to think, are people understanding the way that you're explaining things? And if you're working in a private practice, Maybe insurance and you're getting referrals. You want to do the same thing. You want to make sure that the folks you're working with can [00:11:20] understand you and that can take some reflection and asking some open ended questions.
[00:11:23] Libby: And then finally, education. You want to offer to provide training on the importance of nutrition and the overall patient care. So for those of you that have been following my journey, this is how I put it. Pretty much got started interdisciplinary collaboration. I taught medical residents at dental residents [00:11:40] and pediatric residents about nutritional science, and I taught them the importance of nutrition counseling, motivational interviewing, and all about chronic disease and nutrition.
[00:11:50] Libby: And my goal was to educate the interdisciplinary teams so that they could see nutrition as a key role and we could work together more. And I had research that was [00:12:00] in the middle of being published, although it didn't finish getting published and I led, I taught every single week for years. To me, it's really important because the role of the dietitian can be seen more and honored and valued when we're seen as a part of the team.
[00:12:12] Libby: So I want you to reflect on the six trends and ask yourself, which one stood out the most to you? Which one are you the most excited about or invested in? I [00:12:20] shared my top favorites. So remember that those trends that I shared are personalized nutrition, plant based diets, And tech, nutrition, competency, sustainability, and interdisciplinary collaboration.
[00:12:32] Libby: So embracing these trends can help you create a positive impact in your client's health and wellbeing, as well as promote yourself and help you position [00:12:40] yourself as an expert. Oh, I want you to think about getting support so that you can take these trends and grow your brand as a dietitian and grow your business and create more impact.
[00:12:51] Libby: I want to invite you to join the library. Looking for support to grow your dietitian business or even get started. I invite you to [00:13:00] join the library. Our monthly affordable membership that shows you exactly what to do every step of the way so that you can create the business of your dreams. Not sure if it's the right time.
[00:13:10] Libby: The membership gives you an option to go at your own pace. We have modules, a road map to show you exactly what to do and monthly live calls as well [00:13:20] as new content that we released. Every single month based on requests inside of the library. We have four stages of business. So whether you come in getting started or you want to enter the membership and grow or scale your business, we have the appropriate resources for you and our team, including myself available to answer your questions, head on over to dietitianboss.
[00:13:39] Libby: com [00:13:40] and check out the library today. We'd love to see you there.
