March 3, 2025 • 48 mins
The journey of a dietitian is often filled with aspirations of helping others while navigating the challenging waters of private practice. In our latest episode, join hosts Leonila Campos and Naz Maduro, both registered dietitians, as they explore the dual worlds of nutrition and entrepreneurship. This engaging conversation reveals the complexities of running a private practice, highlighting crucial factors such as the business side of dietetics, cultural relevance, and the personal struggles faced by practitioners.
Naz shares her experiences and her recent work, *Latino Nutrition: The Easy Weight Loss Guide for Latinos*, a book designed to empower the Latino community through easy-to-follow nutritional advice. Both hosts delve into the importance of cultural competence in dietetics, emphasizing that comprehensive resources for underserved communities are essential for improving health literacy. As they navigate through the realities of private practice, they share hard-learned lessons about the financial pressures, emotional resilience, and necessary marketing strategies for success.
With an emphasis on diversifying income sources and understanding the complexities of insurance billing, this episode serves as both an eye-opener and a guide for aspiring dietitians. Listeners will walk away with actionable insights and a deeper understanding of the commitment involved in building a sustainable nutrition business, all while staying true to their passion for food and health. Don’t miss this insightful discussion and be sure to tune in for practical advice that can help shape your dietetic career!
Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.com
My YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey everybody, thank you so much for joining me today
in the Simple NutritionInsights Podcast.
I am your host, leonila Campos,registered Dietitian, and today
I have a special guest, nazMaduro, who is also a Registered
Dietitian and a friend, and Iam really excited to have her in
my podcast.
Today's episode is a little bitdifferent from the other ones,
(00:22):
where I usually talk about somekind of nutrition tips, but we
wanted to do this episode moreso around business and like what
it really takes to be a privatepractice dietitian, all the
things that go into it.
So, yeah, welcome Naz.
I'm so excited to have youtoday.
Speaker 2 (00:41):
Thank you for inviting me.
Yeah, I am excited to be hereas well, and it's definitely
something new to me.
This is my first ever podcast,so yeah, let's see how this goes
.
Speaker 1 (00:56):
Yeah, absolutely, you are pretty calm, which is great
Sometimes I get.
I remember when I first startedmy podcast this is a little bit
over a year ago, in like midJanuary, and I had been wanting
to do a podcast for a long time.
But you know, we get impostersyndrome and we have like these
(01:19):
eight type personality where,like I need to have ABCD and
like be ready.
But I had another dietitiancolleague, kim Terapelli, who
started her podcast and she waslike yeah, you know, it's not
that complicated, you cantotally do it.
And so the following week Isaid you know what?
I'm just going to go for it anddo it.
And it has been amazing.
(01:40):
You know, I started with likeone podcast every week.
I started with one podcastevery week and then slowly I
increased it to two episodes aweek and then more so later in
the year.
Last year I decided to do anepisode in English and an
episode in Spanish.
So that has been great.
So, yeah, but tell us a littlebit about yourself and where
(02:04):
you're located, and in your booktoo, because you're an author.
So that's pretty amazing.
Speaker 2 (02:10):
Yes, so well, I'm in very hot, sunny Florida right
now and it's actually it's hotin my room.
My AC went off this morning, soyeah, not so exciting, so I'm
trying to keep it calm so Idon't sweat too much, because
it's definitely hot in here.
(02:32):
So yeah, I'm in Florida and I'ma registered dietitian.
I've been a dietitian for over10 years now Closer, it's been
over 10 years, but in privatepractice, 10 years for sure.
I started my practice out ofNew York City.
That's where I grew up.
I was actually born in theDominican Republic and then I
(02:56):
came to the US at the age of 10and I grew up in New York City,
which is so great Like.
Now that I moved out, Irealized how much of a great,
how great that city is forcreating a career and having a
lot of exposure to differentthings, different people, very
(03:18):
smart people.
I got the luxury of workingwith a lot of great other
dietitians and other people whoare not even in dietetics
doctors, other business people.
So yeah, I've been a dietitianfor 10 years out of New York
City.
I have my office in New York.
I have my office here inFlorida, specifically in Miami,
(03:38):
but soon to be moved to BocaRaton, which is a lot closer to
where I live.
Speaker 1 (03:44):
So yeah, yeah, that is crazy how and it's been for
me I'll be a dietitian for nineyears.
Speaker 2 (03:53):
in March, and it's crazy to think like, wow, it's
been that long.
Yes, right, I feel oldsometimes.
Speaker 1 (04:03):
Like, how the hell did that happen, right?
You're like, oh yeah, thatdefinitely happened.
But it's amazing to see, too,that you have been able to write
a book, right, and I'll makesure to add the link in the show
notes.
So if you know it's an amazingbook, check it out.
But tell us about your book andlike, maybe, the reasons why
(04:24):
you decided to create the book.
Speaker 2 (04:27):
Yes, so the book is called Latino Nutrition the Easy
Weight Loss Guide for Latinos.
So it's a book that is verynear and dear to my heart,
because when I think ofresources for this community,
there's not a lot out there andthe resources that are out there
(04:47):
are not really from registereddietitians.
They're like, usually, otherpeople that write but they don't
have the same expertise asdietitians and I wanted to make
sure that it was somethingrelevant for the people that I
typically see, which is thepeople who don't have a lot of
health literacy.
So it had to be something thatwas easy to understand, like if
(05:10):
you were five years old.
So my book it's recipes, sothere's a lot of Latino recipe.
It's a recipe book that alsoteaches you how to create your
own meal plan that is culturallyrelevant.
It's very illustrated, heavilyillustrated.
It's not your typical recipebook where you have a picture
(05:30):
and you have the instructionsand the directions.
A lot of our directions are notjust written but they're drawn
Like.
I had a designer design thebook because I wanted to make
sure that somebody could look atthe process of creating the
recipe and know, without evenreading, what they're supposed
(05:52):
to do, and we accomplished it.
I had a really talented artisthelping me create this book and
my social media manager whohelped me create the recipes and
then myself really put it alltogether into this way.
(06:12):
That makes sense for people towant to start eating healthy
without leaving their culture,the cultural foods aside, and
really make it sustainable, findsomething that they could
implement in their lives.
And the great thing is that thebook is both in English and in
Spanish.
It's available on Amazon in allplatforms.
(06:33):
It's available for Kindle.
You know you have all theoptions that you want available
there.
So the reason that I wrote thebook.
Also, it was because I was in aperiod of my life where I was
not motivated to be anentrepreneur and the book kept
me going.
(06:54):
It was a passion project ofmine.
More than anything, I was notlooking to make any money on it,
and I told you this before.
It was not a strategy for money.
It was a strategy for twothings to keep me going and to
branding.
For branding, because I reallywant to be known as the Spanish
(07:14):
speaking Latina dietitian whohelps people lose weight in a
healthy way, not your typicalway that you diet based approach
.
Diet based approach.
It's really with a plan.
Speaker 1 (07:27):
That's kind of my slogan create a plan, not a diet
, because it can't be done thatit's um, it's so amazing to see
that we we get up into theseprojects, the personal projects,
to keep us going by especiallybeing private practice
dietitians or business owners,because we know that it's so
difficult, and I think one ofthe reasons why we decided to do
(07:48):
this podcast is that not a lotof people talk about these.
It is so hard to keep going attimes when you're like, oh my
gosh, everything that I'm doingis not giving me the results
right, and it could be fordifferent reasons, but I think
going into private practiceright, it's something that you
really have to love, but alsounderstand that it's not going
(08:10):
to be easy, right, it's not likeyour eight to five job that you
go in, you do the work and youcome home and you forget about
everything else.
No, you're going to be workingafter 5 pm.
You're going to be working onthe weekends right, because
you're not only the dietitian inyour private practice, you are
the business owner, you are thetax person, you are the
administrator.
(08:31):
You have all these roles right.
And so I think, either for ourRDTVs right, or for dietitians
that are thinking about privatepractice, being able to
understand that right, not toonly listen to all these
beautiful things about you'regoing to make this X amount of
money and you're going to havethe freedom and the flexibility,
you also have to understandwhat it really takes, right?
(08:54):
You've been, naz.
You've been in private practicelonger than I have, so I'm sure
you can share.
Speaker 2 (09:00):
Yeah, when I started, I always wanted to be in
private practice.
I never thought of myself asbeing a dietitian working
anywhere else but in my ownpractice.
So I knew that was what Iwanted.
So I kind of started it veryearly on.
You know, two, three monthsbefore I passed my test, I began
to work with a GI doctor underhis private practice with the
(09:20):
idea of growing my practice, andthat was his consensus that we
had, that I was going of growingmy practice.
And that was his consensus thatwe had, that I was going to
grow my practice.
So I really had his help interms of, you know, putting in
the resources, the staff and, ofcourse, getting a cut of
anything that I was going tomake.
But I was going to beresponsible for growing it.
(09:42):
I was going to be out doing mymarketing.
He would teach me so many waysof like how to market myself and
my practice.
And you know that's how we tookoff, since three months before
he kind of hired me, trained meand I say trained me with quote
unquote, because it was notsomething that he necessarily
(10:03):
trained me how to do things.
I kind of just saw him do itand replicate what he was doing
and for covid and in new yorkcity we were all at home for
many, many, many months.
I think it was really like thisyear or a year that we were at
home.
I wanted to do telehealth andthat was kind of the time that I
(10:25):
decided to go solo, in partways with the GI doctor, because
I wanted to be telehealth andyou know the only way that I was
going to be able to do thatbecause he wanted me to go to.
You know, part of ourpartnership was to go into the
office Because, honestly, newYork City City, that works
really well because people havepeople want to be in the office,
(10:47):
people want to see you inperson, especially back then
where telehealth was such a newthing and it was really hard.
It was really really hard forour communities to kind of even
understand how to put the videoon their phone.
I was like, no, I going to tryto do this and that's part ways.
And that's how I went solo andI'll tell you it's been
(11:11):
rewarding.
I definitely have grown thisthing more than I could ever
imagine, but the risks are highand I tell RD2Bs or just
dietitians who want to go intoprivate practice, this is not a
walk.
You're going to be investedmentally, financially,
(11:31):
emotionally and as your lifechanged.
You have to accommodatesometimes your life around this
thing, because it's a baby andit doesn't be you.
It's up to you to grow thisthing from being a baby to a
toddler to eventually an adultand you're gonna have those
(11:51):
teenage years that are gonna beso hard that you would wish you
want to stay, uh, sometimes in aw-2 job because the risks are
high, especially in healthcare.
It's a risky business becauseit's very highly regulated.
(12:11):
We're in a very regulatedindustry.
It's not like we're opening upa laundromat and that's it.
We have to make sure our complywith all these laws and we know
them all of a sudden, becauseyou kind of have.
You're responsible immediatelyafter you open your doors.
You're responsible to know itall, otherwise you are at risk
(12:34):
of being penalized because youdidn't know but you were
supposed to know, and that'sreally hard when you're starting
out.
So, yeah, yeah, you're startingout.
Speaker 1 (12:42):
So, yeah, yeah, you're absolutely correct.
I give you props for going soloin 2019, when it was like you
know just when, during COVIDtime, because it was so unknown,
we don't know what's going tohappen.
And it's so interesting becausethat's when I, at the end of
2019, that's when I decided tocreate my corporation or my
(13:03):
company to go into priorpractice.
Same thing as you right, I waslike I want, when I decided to
create my corporation or mycompany, to go into prior
practice.
Same thing as you right.
I was like I want to be able tohelp more people, help my
community, and I know the onlyway that I can do it right is to
go and like open my business.
And I think I was moreconservative because I didn't
(13:25):
know what was going to happen.
I opened it in 2019 and the ideawas like okay, 2020, I'll start
doing my marketing and myoutreach.
And then everything closed andI was like, oh my gosh, should I
still do it or should I just bein the background working on
things and still continue towork at the dialysis clinic?
(13:46):
Because that's where I wasworking at that time and I
hesitated so much and I said youknow what, I'm just going to
work in the background, stillhave my job just to supplement
that income.
And that's when I decided todeal with the insurances and
just that process, to like dealwith the insurances and just
that process.
That process usually thecredentialing and contracting
(14:06):
usually takes three to sixmonths but that, you know, for
some insurances took me like awhole year because it was, you
know, pandemic time, so thingsgot lost and it was chaos.
But yeah, it's so interestingto see just remember what the
process is of like starting yourbusiness and growing it and
(14:28):
then being in that time frameover, like what am I doing right
?
Like is this worth it?
Speaker 2 (14:31):
yeah, because you do get to that point where you
question yourself yeah, all ofthat you know you, like I said,
you're going to get testedmentally, emotionally,
financially, spiritually, allways, and as your life changes
it becomes like you have tounderstand your why very clearly
to keep doing this, becauseit's not easy.
(14:54):
Like, for example, I startedwhen I was 20.
I literally turned 21 in myfirst RD job and I was like how
am I seeing kids?
I just turned 21.
You know, I remember thinkingabout this.
But if I were to start now, at30, it will be totally different
.
My risk tolerance is much lessnow because I have a lot I have
(15:16):
a mortgage I have.
I want kids.
You know, I have all thesethings that I have planned for
my own personal life that maynot fit for the type of business
that I want now, that I havenow and that back then I wanted.
So I was way more risk, biggerrisk taker back when I was in my
(15:37):
20s and now because mypriorities were different.
So if you're a mom out thereour D2B who is thinking about
this, that's important to startthinking about it because again,
it's another child that you'regoing to give birth to and if
you want to keep it for a longtime, you're going to have to
(15:59):
invest a lot of your time, yourenergy, your emotions into it.
The good things that we have alot more community, I feel, in
this space than when I started.
There was like not everything.
Every information out there waslike doctor based, like these
are the codes you got to be likethey're not the same as RD
(16:20):
codes.
That's why I got so like.
I lost so much money when Istarted.
I was living with my mom, sothank goodness.
But again, the money that I'velost for the first five years is
crazy and I worked other jobsbefore I went in full-time in my
(16:40):
private practice.
So that's another thing.
You can grow these things aslittle or as big as you want.
I think all RDs should bebusiness owners to some capacity
, whether that is just takingself-pay or just commercial
insurance, just one insurance.
You don't even have to go intoMedicaid or Medicare if you
(17:01):
don't want to open that can ofworms, because it's part of
growing your brand, it's part ofgrowing your income, it's part
of creating legacy.
Tax-wise it's beneficial.
I see the benefits of having abusiness.
Speaker 1 (17:21):
Everybody should be a business owner, not necessarily
own right, yeah, it's sointeresting, in a way funny,
what you said about losing money.
I think it's part of being abusiness owner.
Right, you're going to losemoney.
I definitely lost a lot ofmoney.
Uh, starting and like not eitherbilling wrong or like seeing
(17:42):
somebody for like so manysessions and then the insurance
was like no, we're not covering.
And you're like, shoot, what doI do now?
Like I can't ask the patient topay because that's that was on
my end, that was my fault.
So you just eat the cost andyou tell the patient you don't
know why your insurance is notgoing to cover.
Give them the option if theywant to continue.
(18:02):
Or you know you eat the costessentially.
But yeah, I've lost so muchmoney and sometimes you know,
because I remember my why Iasked you like why I wanted to
open my business and helping.
You know the underservedpopulation, and sometimes you're
not keeping them pro bono andyou're just losing, right, and
(18:23):
you're like, well, I can'treally do this for everybody
because I'll be probably brokeif I don't charge anybody.
So you do have like theseconflicting situations where you
want to help but you cannot getpaid right To help everybody
because you're still a businessowner.
Speaker 2 (18:41):
Already a profession that doesn't have a lot of
economic opportunity, becauseour profession is great and we
do so many great things, but wesimply just don't get paid well,
that's one of the reasons why Ihad to leave New York, because
I hated it At the beginning Idid.
I was like I got to get out ofthis place, especially coming
(19:02):
out of COVID and being at home.
All this time it was not thecity that I grew up with.
Now it's becoming a little bitlike that and it's still the
greatest city in the world, Ithink for many reasons.
Financially, I had to leave ahighly taxed state to a state
(19:22):
that could save me more on taxes.
Like when I graduated in 2017,the average home in Long Island
was $384,000.
That's kind of like the pricerange.
2024, it's over $700,000.
And the average in Long Islandis kind of like the suburbs in
(19:45):
New York, which was closer towhere I lived in Queens.
The average dietitian salary inNew York City in 2017 was
$63,000.
And 2024, $75,000.
The big gap between can youactually afford a home in New
York?
It's like before it was hard,like you kind of had to have a
(20:08):
partner to have the secondsalary to be able to do the down
payment for a $384,000 home.
Now the gap is you have to jumpfrom a $75,000 to over $700,000
home in Long Island.
So I had to leave.
(20:29):
I had to move out of New Yorkto be able to buy my first place
and even then you know we'reright now in 2025.
Interest rates are high, homeprices are high.
It's not like Florida is cheapanymore.
We just have better taxes.
You can save more on taxes,that's it.
It's not like Florida is cheapanymore.
We just have better taxes.
You can save more on taxes,that's it.
It's not cheap here.
(20:49):
So you know, these are thethings that, as you get older,
you have to begin to think aboutwhere you live, what are the
economic opportunities you havethere and the profession that
you're in.
We are, unfortunately, in aprofession that doesn't pay well
.
We work a lot and if you don'tbecome an owner or a manager
(21:12):
outside of dietetics, you know,like a manager of a program or
something, you're probably notgoing to make enough to sustain
just enough money to have afamily and a home, which is the
basics in my view.
Speaker 1 (21:28):
Right, it's frustrating in a way, right,
because, well, now, even more sofor the new dietitians that
have to have a master's right,and yet they're like, well, we
might not consider that as inyour salary, but you know, we
almost have as much schooling asa doctor, right, because we
have, now we're gonna have amaster's degree by that's six
(21:51):
years, and then we have to do aninternship which is 1200 hours
of of supervised practice, right, so we have this, such higher
education, but, yeah, the, thesalary is not matching, right?
Sometimes it's so crazy andfrustrating to see that, like
when I'm just browsing LinkedInor Indeed and they're like a
(22:14):
dietitian position and they wantto pay them $20.
And I'm like, are you kiddingme?
Like that's below what oureducation means, right?
So it is so definitelyfrustrating to see that that you
know we should be compensatedbetter because of our expertise.
We are specialists, right?
Speaker 2 (22:35):
Yes, and we know our stuff.
I mean the problem withnutrition.
It's like the Wild West ofwellness.
It's like the Wild West ofwellness, you know, like if you
open your mouth and you reallyhave somebody contradicting you
around anything.
So, because we all eat as humanbeings, we all have an
experience with nutrition, weall have an opinion about it and
(22:57):
we live in an attention-seekingsociety.
Now, like, if you have, if youare an influencer let's just put
it like that and you have theattention of a hundred people
and I am a doctor or a dieticianand only have the attention of
50 people.
Who do you think you are goingto listen to the attention
(23:18):
seeking person?
So that's, that has created alot more problems than solutions
in our space.
I think now we have to also begreat at communicating.
Do things like this, which ispodcasting, or you know, it's
just.
You know, in our space it'svery difficult.
I find it difficult because,again, it's a wild west of
(23:41):
wellness and you're going tohave a lot of negative comments
or I.
I'm not ready for that.
I already have enough mentalthings that I have to deal with
with the business, and then ontop of that, you put social
media and people's comments thatyou know very deep inside of
(24:01):
you.
If you get a negative commentwhich I haven't, thank god, but
I haven't been out there, youknow very deep inside of you.
If you get a negative commentwhich I haven't, thank God, but
I haven't been out there, youknow like here's the sexiest
thing that could ever happen.
I don't do that.
So you know.
I think that the newergenerations have to really think
about this when they want toget into a career like ours,
(24:24):
because if you need to be a goodcommunicator, you need to try
to grab attention.
If you want to be in business ordo private practice, like we do
and we see patients, we don'thave to do all these attention
seeking things because you know,thank goodness, insurance still
pays for our services.
(24:45):
It's not going to be a lot.
But the way that I see it,scaling this is by grabbing
attention from hundreds ofpeople and have them, you know,
buy something for me.
That's really how I see it as ascale.
I don't see the business ofinsurance being easily scalable
(25:07):
because every year since I havestarted this 10, again, I've
been doing this for 10 yearswe've seen a reduction in
coverage and or payments 3%.
This year we got a pay cut fromMedicare.
I don't see it being veryscalable personally long term.
(25:27):
Having other dietitians underyour practice, I just think
it'll be really financiallydifficult.
I think as a solo provider good, but having more dietitians
long term it's hard because youknow you're at the mercy of the
government for a lot of thesethings.
Speaker 1 (25:48):
Yeah, it's definitely a lot of things to consider,
right, and keep in mind, andit's not to scare anybody, right
?
But I think it's important tounderstand what it really goes
behind the scenes and, like thethings that we have to do day
after day.
We just don't only see peopleand build insurance and you're
going to get paid, right.
(26:09):
There's so many technicalitiesthat you have to go through and
they might pay, they might notpay right, or they might have a
copay or whatever the case maybe, and so all those things
matter, but I think, at the endof the day, right, being able to
still provide services for ourcommunities and those people
(26:29):
that are reaching out, sometimesthat's all you need to keep you
going.
Speaker 2 (26:33):
At times, too, or knowing like, wow, I'm making a
difference, right, this personis seeing a change in their
health and like they're gettingbetter, and so sometimes that's
all you need, right to to keep,to keep you going and you know
what I'm doing now just to keepme going, also financially,
because, you know, I feel likeit's important to talk about
(26:55):
this because for young people,one of the things that they're
struggling with the most and I Iinclude myself is having
economic opportunity for thingsthat say our parents have the
option to buy a house with theirsalary or have kids and have
(27:16):
money to have kids.
Things like that.
People my age and I mean my ageand people you know I'm in my
20s and people in their 20s justhave a big struggle and I think
people younger than me feeltoday like hopeless and that is
not a good feeling because thenyou're not going to try.
(27:37):
If you feel hopeless, you'renot going to try.
I don't feel hopeless.
I feel we need to diversify asbusiness owners.
I don't see my private practicein the future to be my only
source of income.
I need to learn other stuff,you know, like the market, how
does um, the stock market works?
How could I if this thing, if,if nasma, their nutrition,
(28:02):
doesn't grow to be somethingsellable in the future?
If I cannot sell it for likeanything, at least I have this
retirement account by the timeI'm 60 or 65, at least I'm gonna
have a good living.
You know, like things like that, that you have to have to begin
to learn that.
I did not learn in school.
My parents, of course, did notlearn, because they're
(28:25):
immigrants, so I had to learnthis myself to try to create
this safety net for myself,because I know, I am very aware
that I chose the hardest path,which is entrepreneurship, and
it's hard.
So every business owner needsto begin to diversify and look
at their portfolio of howthey're going to be making money
(28:48):
now and in the future, becausewe can't keep doing this forever
.
I think private practice atsome point needs to either be
sold or it needs to be closed,because I can't see patients
until I'm, you know, 70 yearsold, at the same rate that I'm
seeing patients patients now.
Speaker 1 (29:11):
Right, yeah, I think that is a really good point to
remember.
And when you see these othersuccessful business owners,
right, and just successfulpeople in general, they are
spending or not spending,investing.
They are investing in themarket.
They're investing in, likedifferent things, right, because
that is what's going to helpthem when they retire, right, or
(29:31):
that investment is going togrow, passively grow, and so,
which is something, first of all, these are things that we don't
learn in our undergrad, right,as dietitians, we don't learn
private practice or business atall.
I decided to go back and get mymaster's in business
administration, right, so I knowsome of those things, but it
(29:51):
wasn't to the point where I feltcomfortable, right, to be like
oh you know, this is what youknow, what I need to do, and so
if you're not in, you don't havethat business background, right
, it's definitely a little bitmore difficult, not to say
impossible, because there's somuch information.
You can even take classes atcommunity colleges to help you
with like business.
But I think investing isdefinitely something that we
(30:15):
should all do at a younger ageand I love that.
You mentioned, right, that thisis not something that we learn
from our parents, because ourparents and, just like your
parents, my mom is, you know,immigrant too, and so that's not
something that we learned.
She is a business owner, though,like she's always been, she's
always had a business.
So I think that's part of why Iwanted to become my own
(30:37):
business owner, because she'salways had some kind of business
right A salon, a barber shop.
I mean, this woman, she's soresourceful.
So I think it's amazing youknow that to see that from
someone that didn't finishelementary school right.
So just having that ingrainedright and like just
(30:57):
understanding like, hey, we areresourceful, we can make it
right, like whatever you need todo.
Speaker 2 (31:03):
I think immigrants are the risk takers because they
don't have the when they comehere.
They don't have the same accessto corporate america like we
have.
Like I could potentially, youknow, go back and say business
school and try to work incorporate america.
I have, I speak, I know theculture, I have chances to get
(31:27):
to that.
Our parents did not, so the onlychance that they had to really
take care of their family was tobe resourceful and to be risk
takers and to open up businessesthat could allow them to take
care of their family, and that'sall they care they didn't care
about.
(31:47):
Okay, when I'm 60, I need tohave enough money because they
can't.
You know like now I am my momand my dad's bouquet.
You know like I am the personthat needs to take care of them,
which it's hard for me, youknow, because I am also figuring
things out in this economy.
So I think now, taking the goodthing that came out of all of
(32:09):
that you know that risk-takingability that they had, and
combine it with the knowledgethat you have now and make it
much more impactful for yourlife, for the future of your
kids' lives, and really break alot of barriers that people our
generation and not from ourbackground really are trying to
do.
I genuinely think people aretrying to, you know, break a lot
(32:33):
of cycles and break a lot ofbarriers, because they know
there's got to be a better way.
Speaker 1 (32:37):
Right, yeah, I definitely agree 100% of the
time.
You know, I didn't ask you thisquestion at the beginning, but
because nutrition is somethingthat we don't really see in our
culture, right?
Nobody knows what a dietitianis.
Why, like what made you want tobe a dietitian?
Speaker 2 (32:57):
I was a nursing major when I started because I have
family members who are in thehealthcare field field and I
kind of always wanted I wantedto do a career, a major that
will lead to a career.
Like I didn't want to dopolitical science, like I
couldn't connect that with acareer, so it had to be
something that kind of wascertified, lead to a very clear
(33:21):
path.
So nursing sounded great andthen I started my clinicals,
which is kind of second part ofnursing that you're like really
at the hospital, and I hated it.
Every nurse, I have to sayevery nurse at the hospital I
was, I was.
I hated it, so that made mehate it even more.
(33:42):
Then I kind of had to thinkwhat else can I do?
My mom had bakeries andrestaurants when I was growing
up so I was good at food.
I did not want to be a baker, Ididn't want to cook for a
(34:04):
living.
I thought that was a very hardjob but I was good at it.
So I went to Google and I'mlike I literally Google food
healthcare job or it wassomething like professions that
you can do if you're really goodat cooking.
So a nutritionist came at that.
(34:24):
A dietician really came as oneof those options and I began to
Google it and I really did adeep dive research on dietetics
before I switched, because itwas a big thing, you know, like
I needed to make sure this wassomething that I thought I
wanted to do.
So that's kind of how ithappened.
I searched about it and then Isaw there was a dietitian in my
(34:48):
neighborhood that had a privatepractice, and then I reached out
to her.
I volunteered at her office,which I still talk to her to
this day, and I tell her listen,you are the person I look up to
all the time because I wantedto have something like you have
practice.
And again, taking thatbackground from my mom, who was
(35:09):
a business owner and I wanted todo that and combining that with
a career, that's really whatdrove me to nutrition.
And then I began to like it, asI began to, you know, explore
more and be more hands-on.
But it was not like, oh, I'vealways wanted to be a dietitian
because I never, ever saw anutritionist or dietitian in my
(35:31):
life and I should have, butnever, you know, because that
was not a thing.
Speaker 1 (35:39):
Yeah, it's so wild, right, and even until this day,
you would think that peoplemight know more about
nutritionists, dietitians whichis not essentially the same.
I did a presentation for acompany around the holidays and
obviously introduced myself andI said, who here knows what a
(35:59):
dietitian is?
Zero, nobody knew.
And I was like, oh my God, thisis horrible.
But then I said, okay, howabout who knows what a dietician
is?
Zero, nobody knew.
And I was like, oh my god, it'shorrible, yeah.
But then I said, okay, howabout who knows what a
nutritionist is?
So people knew more what thatwas.
Speaker 2 (36:11):
But it's probably not very correctly because they I
think people think we just givethat and give a handout, because
that's honestly, that's whatyou get at the hospital.
You, you get a handout, but youknow we don't do that.
Fyi, if you're listening,that's not all we do and in fact
, a lot of the good dieticiansprobably won't do that.
(36:33):
So, yeah, it also comes down tolike also our background In our
culture.
That's not a thing, that's notsomething that our parents grew
up with.
You just eat, you know, andrice and beans or whatever we
have, and that's you.
Don't think about it too much.
Speaker 1 (36:52):
Yeah, yeah.
The reason why I went intodietetics is because my grandma.
So she has diabetes, right.
She would always come home fromher appointments frustrated,
right, because they were.
First of all, they didn't talkin her language, spanish.
She understood a little bit ofEnglish, but they would always
(37:12):
tell her well, you just need tostop eating beans, rice and
tortillas because of herdiabetes.
And so she would be frustratedby saying, well, what am I going
to eat?
That's all I can eat.
You know, I grew up eatingthese foods.
So in my mind I was like thatis wrong, like there has to be a
way to teach people, right,teach the community, that they
(37:33):
can still eat these foods and behealthy, right, be balanced.
So I looked into, like,nutrition, diabetes, and I
forgot what else.
And, yeah, as soon as I gotinto that, um, that undergrad
program, I loved it and you knowit's great.
It has its ups and downs, but Ithink I don't know.
I love what I do as a dietitian, I love my career, um, and yeah
(37:59):
me too.
Speaker 2 (38:00):
I think we just you just gotta be creative in this
career.
That's all you need, becausethe sky is the limit.
And going back to new york, newyork allowed me to dream big
because in it's like in thiscity you're really, you have way
more options.
I find that where I live incourt, there's not a lot of
(38:21):
options.
It's limited and limiting here,whereas in New York I never had
that feeling.
I felt like, okay, if thisdoesn't work out, I'll go and do
this.
There was never a shortage ofdoctors that I could talk to,
and if I got on the Internet tolook for a job because I tell
you this doesn't work out, I geta job.
And that's the great thing, bythe way, about being, I felt, at
(38:44):
least as a dietician.
If this thing doesn't work out,I can get another job Like I've
never found, like it being adifficulty ever.
And again, I think this may bewhere you're at, located In New
York, you just not have thatissue.
You have a lot more jobs, a lotmore opportunities.
(39:06):
If your whole thing privatepractice doesn't work out, you
have this license that is sovalued and you know it's up to
you to take it where you want totake it, that's how I do it.
Speaker 1 (39:19):
Yeah, absolutely.
You have the education rightand that nobody's going to take
that away from you right?
You did all the heavy lifting,all the work, and you're going
to find a job right.
Like you said, if your priorpractice doesn't work out, you
can always find a different path.
And the other amazing thing,too, right, is that now there's
so many dietitian jobs right,and positions that are so
(39:42):
interesting right Like marketing, or like working for another
food company or whatever Like.
There are so many other areas,too, that might be of interest.
Speaker 2 (39:52):
Yeah, I think now, way more than before, you can be
very creative.
Like I say, I'm into sportsnutrition now, and when I was, I
thought sports nutrition and Ilearned this after I became a
dietitian which, how did I notknow this before?
I thought sports nutrition wassomehow this fat loss thing.
(40:15):
Like weight loss, fat loss thing, and that's it, you know.
And then I saw all these otherdietitians working for teams
like the Yankees and, you know,the national football team or
whatever.
You know, like I was, like thisis the coolest job.
I mean, like I want that jobright.
Unfortunately you don't getpaid.
Well, that's one of theshittiest paying jobs, dietetics
(40:39):
but it's cool.
I mean, you definitely have.
I think you would have a greatexperience.
If you're young, I feel likethat would be a job I would have
had like to have when I was inmy 20s because I could have
afforded to not get paid, youknow and this sounds horrible to
even say, because I think youshould not get paid 25 bucks an
(41:00):
hour, like as dietitian, and alot of these jobs are $25 an
hour, you know, because you'reworking for this big, amazing
organization.
But you know, I think that'sstill a cool job.
So there are so manyinteresting things that you can
(41:20):
do now as a dietitian, but itdepends on where you're at in
life Corporate.
There's a lot of corporateopportunities.
I like more the business sideof nutrition more than anything
now, because that's where I seemore potential for growth and
not just being doing the samething doing the same thing.
(41:41):
Marketing is a big one.
I don't love it.
I think it depends on from whatlens I see it.
There's a lot of healthcarestartups now that are popping up
, like you know, like you saidat the beginning, some of these
big companies.
I saw a job the other day froma big telehealth company that
they were looking for adietitian management position to
(42:05):
manage a team of 15 dietitians.
But you didn't have to seepatients, like you were the
manager, you were just going tomanage.
Like okay, that is aninteresting job, but the pay was
$65,000.
I'm like how am I going to be amanager of 15 dietitians and
get paid $65,000?
This is of 15 dietitians andget paid 65.
This is again we're going backto the low pay issue that we've
(42:28):
had in our profession.
Speaker 1 (42:30):
Yeah, that is wild because you are in a management
position.
Speaker 2 (42:34):
And one thing I have learned being in a management
position, like me, as a privatepractice owner, I have five,
four dietitians I would not have.
I am not going to hire anybodyuntil I can overpay them.
This is kind of my mentality,because I have great talent.
The dietitians that I had.
They were so talented and Ireally enjoyed the work that
(42:58):
they did and I could close myeyes and have them see the
patients and I trusted them.
But unfortunately I cannot paythem adequately in New York City
because it's expensive.
New York City is expensive andthe insurance didn't pay me
enough to pay that.
So, going back to what I saidat the beginning, if you want to
(43:24):
have good talent, you have tobe able to offer them at least
the very least adequate pay orownership.
That's the other route that Iwould potentially consider.
Give them some ownership of thecompany so they can actually,
if you want them to behave likeowners, make them owners, you
know, give them a percentage ofit so they can also get the
(43:47):
dividends of the revenue fromwhatever you make at the end of
the year.
So I don't know.
That's what I think now.
If I ever hire dietitians, I'llmake them owners or overpay
them.
Speaker 1 (44:01):
Right, yeah, you're absolutely right.
I think compensating themadequately right one helps them,
helps us to keep them right,but they also see it as like
okay, they are compensating mefor what I'm actually value,
right, they're valuing me and myexpertise.
So, okay, naz, I know we'vebeen chatting up, but what do
(44:21):
you think?
What are some final thoughts,final tips that you would want
to give out in terms of businessor life in general?
Speaker 2 (44:30):
Diversify.
I think that's the really key.
Once you start making a littlebit of money whether you are a
W-2 employee or business ownerbegin to diversify your pool of
income so that when somethingcrazy happens, you're not get
too much affected.
I feel like it's harder to lose$100 than to make $100.
(44:53):
It feels harder.
So, in order for you to not getthat mental stress, you want to
diversify once you have achance to do it?
Speaker 1 (45:05):
Yeah, absolutely, and I know, at least here in Fresno
, where I'm at, there arecommunity groups like, for
example, I'm part of the CentralValley Women's Community and
they have so many free workshopson how to invest or how to
diversify.
Sometimes, like I mentioned,the community colleges, they
might have that.
Or, if you work for a corporatejob, they usually have someone
(45:29):
that works for them, likeBenefitWise and 401k and
investing.
If you have no idea what thatis, sometimes companies match
you and you have to takeadvantage of that.
So, you know, look into thosethings, and this goes for
anybody, not just dietitians,just anybody that has a
corporate job.
If your company is matching you, take advantage of that.
That's free money.
Speaker 2 (45:50):
So, um and yeah, I also think to add on to that for
savings.
I'm a big fan of it, so I usethings like Acorn, which is an
app that takes money out of yourcheck every week, out of your
account every week, and matchesyour whatever dollar amount to
(46:16):
your investments.
For savings a big one you setit and forget it.
So forced saving is a big oneyou set it and forget it.
1k If you're a W-2, I thinkhaving a little private practice
on the side is a way todiversify.
If you're an employee, ifyou're a business owner looking
into the stock market perhaps,or the acorns, or just really
(46:39):
diving into other businesses,like I have my book that's one
way to diversify.
I might not be making much ofit, but who knows?
Speaker 1 (46:46):
Right.
Speaker 2 (46:46):
So things like that are going to eventually help you
balance things out.
When one asset class is notworking well, you can at least
rely on the other.
Speaker 1 (46:58):
Right, yeah, absolutely.
There's a saying don't put allyour eggs in one basket.
I think some financial umpeople might say but awesome,
thank you so much, nas.
Yeah, for this episode.
I'm sure we'll be doing one inspanish about nutrition or
something but absolutely wherecan the listeners find you?
(47:19):
Where can they?
They know more about you.
Speaker 2 (47:22):
Yeah, so I'm on Instagram as nasmaduronutrition
and my website nasmadurocom.
Speaker 1 (47:31):
Awesome.
I'll make sure to add all thatin the show notes and then a
link to your book.
Again, thank you so much forthis amazing episode To all the
listeners.
Stay safe and stay strong.
I will talk to you and see yousoon.
Bye-bye for now.
Hey everybody, thank you so much for joining me today
in the Simple NutritionInsights Podcast.
I am your host, leonila Campos,registered Dietitian, and today
I have a special guest, nazMaduro, who is also a Registered
Dietitian and a friend, and Iam really excited to have her in
my podcast.
Today's episode is a little bitdifferent from the other ones,
(00:22):
where I usually talk about somekind of nutrition tips, but we
wanted to do this episode moreso around business and like what
it really takes to be a privatepractice dietitian, all the
things that go into it.
So, yeah, welcome Naz.
I'm so excited to have youtoday.
Speaker 2 (00:41):
Thank you for inviting me.
Yeah, I am excited to be hereas well, and it's definitely
something new to me.
This is my first ever podcast,so yeah, let's see how this goes
.
Speaker 1 (00:56):
Yeah, absolutely, you are pretty calm, which is great
Sometimes I get.
I remember when I first startedmy podcast this is a little bit
over a year ago, in like midJanuary, and I had been wanting
to do a podcast for a long time.
But you know, we get impostersyndrome and we have like these
(01:19):
eight type personality where,like I need to have ABCD and
like be ready.
But I had another dietitiancolleague, kim Terapelli, who
started her podcast and she waslike yeah, you know, it's not
that complicated, you cantotally do it.
And so the following week Isaid you know what?
I'm just going to go for it anddo it.
And it has been amazing.
(01:40):
You know, I started with likeone podcast every week.
I started with one podcastevery week and then slowly I
increased it to two episodes aweek and then more so later in
the year.
Last year I decided to do anepisode in English and an
episode in Spanish.
So that has been great.
So, yeah, but tell us a littlebit about yourself and where
(02:04):
you're located, and in your booktoo, because you're an author.
So that's pretty amazing.
Speaker 2 (02:10):
Yes, so well, I'm in very hot, sunny Florida right
now and it's actually it's hotin my room.
My AC went off this morning, soyeah, not so exciting, so I'm
trying to keep it calm so Idon't sweat too much, because
it's definitely hot in here.
(02:32):
So yeah, I'm in Florida and I'ma registered dietitian.
I've been a dietitian for over10 years now Closer, it's been
over 10 years, but in privatepractice, 10 years for sure.
I started my practice out ofNew York City.
That's where I grew up.
I was actually born in theDominican Republic and then I
(02:56):
came to the US at the age of 10and I grew up in New York City,
which is so great Like.
Now that I moved out, Irealized how much of a great,
how great that city is forcreating a career and having a
lot of exposure to differentthings, different people, very
(03:18):
smart people.
I got the luxury of workingwith a lot of great other
dietitians and other people whoare not even in dietetics
doctors, other business people.
So yeah, I've been a dietitianfor 10 years out of New York
City.
I have my office in New York.
I have my office here inFlorida, specifically in Miami,
(03:38):
but soon to be moved to BocaRaton, which is a lot closer to
where I live.
Speaker 1 (03:44):
So yeah, yeah, that is crazy how and it's been for
me I'll be a dietitian for nineyears.
Speaker 2 (03:53):
in March, and it's crazy to think like, wow, it's
been that long.
Yes, right, I feel oldsometimes.
Speaker 1 (04:03):
Like, how the hell did that happen, right?
You're like, oh yeah, thatdefinitely happened.
But it's amazing to see, too,that you have been able to write
a book, right, and I'll makesure to add the link in the show
notes.
So if you know it's an amazingbook, check it out.
But tell us about your book andlike, maybe, the reasons why
(04:24):
you decided to create the book.
Speaker 2 (04:27):
Yes, so the book is called Latino Nutrition the Easy
Weight Loss Guide for Latinos.
So it's a book that is verynear and dear to my heart,
because when I think ofresources for this community,
there's not a lot out there andthe resources that are out there
(04:47):
are not really from registereddietitians.
They're like, usually, otherpeople that write but they don't
have the same expertise asdietitians and I wanted to make
sure that it was somethingrelevant for the people that I
typically see, which is thepeople who don't have a lot of
health literacy.
So it had to be something thatwas easy to understand, like if
(05:10):
you were five years old.
So my book it's recipes, sothere's a lot of Latino recipe.
It's a recipe book that alsoteaches you how to create your
own meal plan that is culturallyrelevant.
It's very illustrated, heavilyillustrated.
It's not your typical recipebook where you have a picture
(05:30):
and you have the instructionsand the directions.
A lot of our directions are notjust written but they're drawn
Like.
I had a designer design thebook because I wanted to make
sure that somebody could look atthe process of creating the
recipe and know, without evenreading, what they're supposed
(05:52):
to do, and we accomplished it.
I had a really talented artisthelping me create this book and
my social media manager whohelped me create the recipes and
then myself really put it alltogether into this way.
(06:12):
That makes sense for people towant to start eating healthy
without leaving their culture,the cultural foods aside, and
really make it sustainable, findsomething that they could
implement in their lives.
And the great thing is that thebook is both in English and in
Spanish.
It's available on Amazon in allplatforms.
(06:33):
It's available for Kindle.
You know you have all theoptions that you want available
there.
So the reason that I wrote thebook.
Also, it was because I was in aperiod of my life where I was
not motivated to be anentrepreneur and the book kept
me going.
(06:54):
It was a passion project ofmine.
More than anything, I was notlooking to make any money on it,
and I told you this before.
It was not a strategy for money.
It was a strategy for twothings to keep me going and to
branding.
For branding, because I reallywant to be known as the Spanish
(07:14):
speaking Latina dietitian whohelps people lose weight in a
healthy way, not your typicalway that you diet based approach
.
Diet based approach.
It's really with a plan.
Speaker 1 (07:27):
That's kind of my slogan create a plan, not a diet
, because it can't be done thatit's um, it's so amazing to see
that we we get up into theseprojects, the personal projects,
to keep us going by especiallybeing private practice
dietitians or business owners,because we know that it's so
difficult, and I think one ofthe reasons why we decided to do
(07:48):
this podcast is that not a lotof people talk about these.
It is so hard to keep going attimes when you're like, oh my
gosh, everything that I'm doingis not giving me the results
right, and it could be fordifferent reasons, but I think
going into private practiceright, it's something that you
really have to love, but alsounderstand that it's not going
(08:10):
to be easy, right, it's not likeyour eight to five job that you
go in, you do the work and youcome home and you forget about
everything else.
No, you're going to be workingafter 5 pm.
You're going to be working onthe weekends right, because
you're not only the dietitian inyour private practice, you are
the business owner, you are thetax person, you are the
administrator.
(08:31):
You have all these roles right.
And so I think, either for ourRDTVs right, or for dietitians
that are thinking about privatepractice, being able to
understand that right, not toonly listen to all these
beautiful things about you'regoing to make this X amount of
money and you're going to havethe freedom and the flexibility,
you also have to understandwhat it really takes, right?
(08:54):
You've been, naz.
You've been in private practicelonger than I have, so I'm sure
you can share.
Speaker 2 (09:00):
Yeah, when I started, I always wanted to be in
private practice.
I never thought of myself asbeing a dietitian working
anywhere else but in my ownpractice.
So I knew that was what Iwanted.
So I kind of started it veryearly on.
You know, two, three monthsbefore I passed my test, I began
to work with a GI doctor underhis private practice with the
(09:20):
idea of growing my practice, andthat was his consensus that we
had, that I was going of growingmy practice.
And that was his consensus thatwe had, that I was going to
grow my practice.
So I really had his help interms of, you know, putting in
the resources, the staff and, ofcourse, getting a cut of
anything that I was going tomake.
But I was going to beresponsible for growing it.
(09:42):
I was going to be out doing mymarketing.
He would teach me so many waysof like how to market myself and
my practice.
And you know that's how we tookoff, since three months before
he kind of hired me, trained meand I say trained me with quote
unquote, because it was notsomething that he necessarily
(10:03):
trained me how to do things.
I kind of just saw him do itand replicate what he was doing
and for covid and in new yorkcity we were all at home for
many, many, many months.
I think it was really like thisyear or a year that we were at
home.
I wanted to do telehealth andthat was kind of the time that I
(10:25):
decided to go solo, in partways with the GI doctor, because
I wanted to be telehealth andyou know the only way that I was
going to be able to do thatbecause he wanted me to go to.
You know, part of ourpartnership was to go into the
office Because, honestly, newYork City City, that works
really well because people havepeople want to be in the office,
(10:47):
people want to see you inperson, especially back then
where telehealth was such a newthing and it was really hard.
It was really really hard forour communities to kind of even
understand how to put the videoon their phone.
I was like, no, I going to tryto do this and that's part ways.
And that's how I went solo andI'll tell you it's been
(11:11):
rewarding.
I definitely have grown thisthing more than I could ever
imagine, but the risks are highand I tell RD2Bs or just
dietitians who want to go intoprivate practice, this is not a
walk.
You're going to be investedmentally, financially,
(11:31):
emotionally and as your lifechanged.
You have to accommodatesometimes your life around this
thing, because it's a baby andit doesn't be you.
It's up to you to grow thisthing from being a baby to a
toddler to eventually an adultand you're gonna have those
(11:51):
teenage years that are gonna beso hard that you would wish you
want to stay, uh, sometimes in aw-2 job because the risks are
high, especially in healthcare.
It's a risky business becauseit's very highly regulated.
(12:11):
We're in a very regulatedindustry.
It's not like we're opening upa laundromat and that's it.
We have to make sure our complywith all these laws and we know
them all of a sudden, becauseyou kind of have.
You're responsible immediatelyafter you open your doors.
You're responsible to know itall, otherwise you are at risk
(12:34):
of being penalized because youdidn't know but you were
supposed to know, and that'sreally hard when you're starting
out.
So, yeah, yeah, you're startingout.
Speaker 1 (12:42):
So, yeah, yeah, you're absolutely correct.
I give you props for going soloin 2019, when it was like you
know just when, during COVIDtime, because it was so unknown,
we don't know what's going tohappen.
And it's so interesting becausethat's when I, at the end of
2019, that's when I decided tocreate my corporation or my
(13:03):
company to go into priorpractice.
Same thing as you right, I waslike I want, when I decided to
create my corporation or mycompany, to go into prior
practice.
Same thing as you right.
I was like I want to be able tohelp more people, help my
community, and I know the onlyway that I can do it right is to
go and like open my business.
And I think I was moreconservative because I didn't
(13:25):
know what was going to happen.
I opened it in 2019 and the ideawas like okay, 2020, I'll start
doing my marketing and myoutreach.
And then everything closed andI was like, oh my gosh, should I
still do it or should I just bein the background working on
things and still continue towork at the dialysis clinic?
(13:46):
Because that's where I wasworking at that time and I
hesitated so much and I said youknow what, I'm just going to
work in the background, stillhave my job just to supplement
that income.
And that's when I decided todeal with the insurances and
just that process, to like dealwith the insurances and just
that process.
That process usually thecredentialing and contracting
(14:06):
usually takes three to sixmonths but that, you know, for
some insurances took me like awhole year because it was, you
know, pandemic time, so thingsgot lost and it was chaos.
But yeah, it's so interestingto see just remember what the
process is of like starting yourbusiness and growing it and
(14:28):
then being in that time frameover, like what am I doing right
?
Like is this worth it?
Speaker 2 (14:31):
yeah, because you do get to that point where you
question yourself yeah, all ofthat you know you, like I said,
you're going to get testedmentally, emotionally,
financially, spiritually, allways, and as your life changes
it becomes like you have tounderstand your why very clearly
to keep doing this, becauseit's not easy.
(14:54):
Like, for example, I startedwhen I was 20.
I literally turned 21 in myfirst RD job and I was like how
am I seeing kids?
I just turned 21.
You know, I remember thinkingabout this.
But if I were to start now, at30, it will be totally different
.
My risk tolerance is much lessnow because I have a lot I have
(15:16):
a mortgage I have.
I want kids.
You know, I have all thesethings that I have planned for
my own personal life that maynot fit for the type of business
that I want now, that I havenow and that back then I wanted.
So I was way more risk, biggerrisk taker back when I was in my
(15:37):
20s and now because mypriorities were different.
So if you're a mom out thereour D2B who is thinking about
this, that's important to startthinking about it because again,
it's another child that you'regoing to give birth to and if
you want to keep it for a longtime, you're going to have to
(15:59):
invest a lot of your time, yourenergy, your emotions into it.
The good things that we have alot more community, I feel, in
this space than when I started.
There was like not everything.
Every information out there waslike doctor based, like these
are the codes you got to be likethey're not the same as RD
(16:20):
codes.
That's why I got so like.
I lost so much money when Istarted.
I was living with my mom, sothank goodness.
But again, the money that I'velost for the first five years is
crazy and I worked other jobsbefore I went in full-time in my
(16:40):
private practice.
So that's another thing.
You can grow these things aslittle or as big as you want.
I think all RDs should bebusiness owners to some capacity
, whether that is just takingself-pay or just commercial
insurance, just one insurance.
You don't even have to go intoMedicaid or Medicare if you
(17:01):
don't want to open that can ofworms, because it's part of
growing your brand, it's part ofgrowing your income, it's part
of creating legacy.
Tax-wise it's beneficial.
I see the benefits of having abusiness.
Speaker 1 (17:21):
Everybody should be a business owner, not necessarily
own right, yeah, it's sointeresting, in a way funny,
what you said about losing money.
I think it's part of being abusiness owner.
Right, you're going to losemoney.
I definitely lost a lot ofmoney.
Uh, starting and like not eitherbilling wrong or like seeing
(17:42):
somebody for like so manysessions and then the insurance
was like no, we're not covering.
And you're like, shoot, what doI do now?
Like I can't ask the patient topay because that's that was on
my end, that was my fault.
So you just eat the cost andyou tell the patient you don't
know why your insurance is notgoing to cover.
Give them the option if theywant to continue.
(18:02):
Or you know you eat the costessentially.
But yeah, I've lost so muchmoney and sometimes you know,
because I remember my why Iasked you like why I wanted to
open my business and helping.
You know the underservedpopulation, and sometimes you're
not keeping them pro bono andyou're just losing, right, and
(18:23):
you're like, well, I can'treally do this for everybody
because I'll be probably brokeif I don't charge anybody.
So you do have like theseconflicting situations where you
want to help but you cannot getpaid right To help everybody
because you're still a businessowner.
Speaker 2 (18:41):
Already a profession that doesn't have a lot of
economic opportunity, becauseour profession is great and we
do so many great things, but wesimply just don't get paid well,
that's one of the reasons why Ihad to leave New York, because
I hated it At the beginning Idid.
I was like I got to get out ofthis place, especially coming
(19:02):
out of COVID and being at home.
All this time it was not thecity that I grew up with.
Now it's becoming a little bitlike that and it's still the
greatest city in the world, Ithink for many reasons.
Financially, I had to leave ahighly taxed state to a state
(19:22):
that could save me more on taxes.
Like when I graduated in 2017,the average home in Long Island
was $384,000.
That's kind of like the pricerange.
2024, it's over $700,000.
And the average in Long Islandis kind of like the suburbs in
(19:45):
New York, which was closer towhere I lived in Queens.
The average dietitian salary inNew York City in 2017 was
$63,000.
And 2024, $75,000.
The big gap between can youactually afford a home in New
York?
It's like before it was hard,like you kind of had to have a
(20:08):
partner to have the secondsalary to be able to do the down
payment for a $384,000 home.
Now the gap is you have to jumpfrom a $75,000 to over $700,000
home in Long Island.
So I had to leave.
(20:29):
I had to move out of New Yorkto be able to buy my first place
and even then you know we'reright now in 2025.
Interest rates are high, homeprices are high.
It's not like Florida is cheapanymore.
We just have better taxes.
You can save more on taxes,that's it.
It's not like Florida is cheapanymore.
We just have better taxes.
You can save more on taxes,that's it.
It's not cheap here.
(20:49):
So you know, these are thethings that, as you get older,
you have to begin to think aboutwhere you live, what are the
economic opportunities you havethere and the profession that
you're in.
We are, unfortunately, in aprofession that doesn't pay well
.
We work a lot and if you don'tbecome an owner or a manager
(21:12):
outside of dietetics, you know,like a manager of a program or
something, you're probably notgoing to make enough to sustain
just enough money to have afamily and a home, which is the
basics in my view.
Speaker 1 (21:28):
Right, it's frustrating in a way, right,
because, well, now, even more sofor the new dietitians that
have to have a master's right,and yet they're like, well, we
might not consider that as inyour salary, but you know, we
almost have as much schooling asa doctor, right, because we
have, now we're gonna have amaster's degree by that's six
(21:51):
years, and then we have to do aninternship which is 1200 hours
of of supervised practice, right, so we have this, such higher
education, but, yeah, the, thesalary is not matching, right?
Sometimes it's so crazy andfrustrating to see that, like
when I'm just browsing LinkedInor Indeed and they're like a
(22:14):
dietitian position and they wantto pay them $20.
And I'm like, are you kiddingme?
Like that's below what oureducation means, right?
So it is so definitelyfrustrating to see that that you
know we should be compensatedbetter because of our expertise.
We are specialists, right?
Speaker 2 (22:35):
Yes, and we know our stuff.
I mean the problem withnutrition.
It's like the Wild West ofwellness.
It's like the Wild West ofwellness, you know, like if you
open your mouth and you reallyhave somebody contradicting you
around anything.
So, because we all eat as humanbeings, we all have an
experience with nutrition, weall have an opinion about it and
(22:57):
we live in an attention-seekingsociety.
Now, like, if you have, if youare an influencer let's just put
it like that and you have theattention of a hundred people
and I am a doctor or a dieticianand only have the attention of
50 people.
Who do you think you are goingto listen to the attention
(23:18):
seeking person?
So that's, that has created alot more problems than solutions
in our space.
I think now we have to also begreat at communicating.
Do things like this, which ispodcasting, or you know, it's
just.
You know, in our space it'svery difficult.
I find it difficult because,again, it's a wild west of
(23:41):
wellness and you're going tohave a lot of negative comments
or I.
I'm not ready for that.
I already have enough mentalthings that I have to deal with
with the business, and then ontop of that, you put social
media and people's comments thatyou know very deep inside of
(24:01):
you.
If you get a negative commentwhich I haven't, thank god, but
I haven't been out there, youknow very deep inside of you.
If you get a negative commentwhich I haven't, thank God, but
I haven't been out there, youknow like here's the sexiest
thing that could ever happen.
I don't do that.
So you know.
I think that the newergenerations have to really think
about this when they want toget into a career like ours,
(24:24):
because if you need to be a goodcommunicator, you need to try
to grab attention.
If you want to be in business ordo private practice, like we do
and we see patients, we don'thave to do all these attention
seeking things because you know,thank goodness, insurance still
pays for our services.
(24:45):
It's not going to be a lot.
But the way that I see it,scaling this is by grabbing
attention from hundreds ofpeople and have them, you know,
buy something for me.
That's really how I see it as ascale.
I don't see the business ofinsurance being easily scalable
(25:07):
because every year since I havestarted this 10, again, I've
been doing this for 10 yearswe've seen a reduction in
coverage and or payments 3%.
This year we got a pay cut fromMedicare.
I don't see it being veryscalable personally long term.
(25:27):
Having other dietitians underyour practice, I just think
it'll be really financiallydifficult.
I think as a solo provider good, but having more dietitians
long term it's hard because youknow you're at the mercy of the
government for a lot of thesethings.
Speaker 1 (25:48):
Yeah, it's definitely a lot of things to consider,
right, and keep in mind, andit's not to scare anybody, right
?
But I think it's important tounderstand what it really goes
behind the scenes and, like thethings that we have to do day
after day.
We just don't only see peopleand build insurance and you're
going to get paid, right.
(26:09):
There's so many technicalitiesthat you have to go through and
they might pay, they might notpay right, or they might have a
copay or whatever the case maybe, and so all those things
matter, but I think, at the endof the day, right, being able to
still provide services for ourcommunities and those people
(26:29):
that are reaching out, sometimesthat's all you need to keep you
going.
Speaker 2 (26:33):
At times, too, or knowing like, wow, I'm making a
difference, right, this personis seeing a change in their
health and like they're gettingbetter, and so sometimes that's
all you need, right to to keep,to keep you going and you know
what I'm doing now just to keepme going, also financially,
because, you know, I feel likeit's important to talk about
(26:55):
this because for young people,one of the things that they're
struggling with the most and I Iinclude myself is having
economic opportunity for thingsthat say our parents have the
option to buy a house with theirsalary or have kids and have
(27:16):
money to have kids.
Things like that.
People my age and I mean my ageand people you know I'm in my
20s and people in their 20s justhave a big struggle and I think
people younger than me feeltoday like hopeless and that is
not a good feeling because thenyou're not going to try.
(27:37):
If you feel hopeless, you'renot going to try.
I don't feel hopeless.
I feel we need to diversify asbusiness owners.
I don't see my private practicein the future to be my only
source of income.
I need to learn other stuff,you know, like the market, how
does um, the stock market works?
How could I if this thing, if,if nasma, their nutrition,
(28:02):
doesn't grow to be somethingsellable in the future?
If I cannot sell it for likeanything, at least I have this
retirement account by the timeI'm 60 or 65, at least I'm gonna
have a good living.
You know, like things like that, that you have to have to begin
to learn that.
I did not learn in school.
My parents, of course, did notlearn, because they're
(28:25):
immigrants, so I had to learnthis myself to try to create
this safety net for myself,because I know, I am very aware
that I chose the hardest path,which is entrepreneurship, and
it's hard.
So every business owner needsto begin to diversify and look
at their portfolio of howthey're going to be making money
(28:48):
now and in the future, becausewe can't keep doing this forever
.
I think private practice atsome point needs to either be
sold or it needs to be closed,because I can't see patients
until I'm, you know, 70 yearsold, at the same rate that I'm
seeing patients patients now.
Speaker 1 (29:11):
Right, yeah, I think that is a really good point to
remember.
And when you see these othersuccessful business owners,
right, and just successfulpeople in general, they are
spending or not spending,investing.
They are investing in themarket.
They're investing in, likedifferent things, right, because
that is what's going to helpthem when they retire, right, or
(29:31):
that investment is going togrow, passively grow, and so,
which is something, first of all, these are things that we don't
learn in our undergrad, right,as dietitians, we don't learn
private practice or business atall.
I decided to go back and get mymaster's in business
administration, right, so I knowsome of those things, but it
(29:51):
wasn't to the point where I feltcomfortable, right, to be like
oh you know, this is what youknow, what I need to do, and so
if you're not in, you don't havethat business background, right
, it's definitely a little bitmore difficult, not to say
impossible, because there's somuch information.
You can even take classes atcommunity colleges to help you
with like business.
But I think investing isdefinitely something that we
(30:15):
should all do at a younger ageand I love that.
You mentioned, right, that thisis not something that we learn
from our parents, because ourparents and, just like your
parents, my mom is, you know,immigrant too, and so that's not
something that we learned.
She is a business owner, though,like she's always been, she's
always had a business.
So I think that's part of why Iwanted to become my own
(30:37):
business owner, because she'salways had some kind of business
right A salon, a barber shop.
I mean, this woman, she's soresourceful.
So I think it's amazing youknow that to see that from
someone that didn't finishelementary school right.
So just having that ingrainedright and like just
(30:57):
understanding like, hey, we areresourceful, we can make it
right, like whatever you need todo.
Speaker 2 (31:03):
I think immigrants are the risk takers because they
don't have the when they comehere.
They don't have the same accessto corporate america like we
have.
Like I could potentially, youknow, go back and say business
school and try to work incorporate america.
I have, I speak, I know theculture, I have chances to get
(31:27):
to that.
Our parents did not, so the onlychance that they had to really
take care of their family was tobe resourceful and to be risk
takers and to open up businessesthat could allow them to take
care of their family, and that'sall they care they didn't care
about.
(31:47):
Okay, when I'm 60, I need tohave enough money because they
can't.
You know like now I am my momand my dad's bouquet.
You know like I am the personthat needs to take care of them,
which it's hard for me, youknow, because I am also figuring
things out in this economy.
So I think now, taking the goodthing that came out of all of
(32:09):
that you know that risk-takingability that they had, and
combine it with the knowledgethat you have now and make it
much more impactful for yourlife, for the future of your
kids' lives, and really break alot of barriers that people our
generation and not from ourbackground really are trying to
do.
I genuinely think people aretrying to, you know, break a lot
(32:33):
of cycles and break a lot ofbarriers, because they know
there's got to be a better way.
Speaker 1 (32:37):
Right, yeah, I definitely agree 100% of the
time.
You know, I didn't ask you thisquestion at the beginning, but
because nutrition is somethingthat we don't really see in our
culture, right?
Nobody knows what a dietitianis.
Why, like what made you want tobe a dietitian?
Speaker 2 (32:57):
I was a nursing major when I started because I have
family members who are in thehealthcare field field and I
kind of always wanted I wantedto do a career, a major that
will lead to a career.
Like I didn't want to dopolitical science, like I
couldn't connect that with acareer, so it had to be
something that kind of wascertified, lead to a very clear
(33:21):
path.
So nursing sounded great andthen I started my clinicals,
which is kind of second part ofnursing that you're like really
at the hospital, and I hated it.
Every nurse, I have to sayevery nurse at the hospital I
was, I was.
I hated it, so that made mehate it even more.
(33:42):
Then I kind of had to thinkwhat else can I do?
My mom had bakeries andrestaurants when I was growing
up so I was good at food.
I did not want to be a baker, Ididn't want to cook for a
(34:04):
living.
I thought that was a very hardjob but I was good at it.
So I went to Google and I'mlike I literally Google food
healthcare job or it wassomething like professions that
you can do if you're really goodat cooking.
So a nutritionist came at that.
(34:24):
A dietician really came as oneof those options and I began to
Google it and I really did adeep dive research on dietetics
before I switched, because itwas a big thing, you know, like
I needed to make sure this wassomething that I thought I
wanted to do.
So that's kind of how ithappened.
I searched about it and then Isaw there was a dietitian in my
(34:48):
neighborhood that had a privatepractice, and then I reached out
to her.
I volunteered at her office,which I still talk to her to
this day, and I tell her listen,you are the person I look up to
all the time because I wantedto have something like you have
practice.
And again, taking thatbackground from my mom, who was
(35:09):
a business owner and I wanted todo that and combining that with
a career, that's really whatdrove me to nutrition.
And then I began to like it, asI began to, you know, explore
more and be more hands-on.
But it was not like, oh, I'vealways wanted to be a dietitian
because I never, ever saw anutritionist or dietitian in my
(35:31):
life and I should have, butnever, you know, because that
was not a thing.
Speaker 1 (35:39):
Yeah, it's so wild, right, and even until this day,
you would think that peoplemight know more about
nutritionists, dietitians whichis not essentially the same.
I did a presentation for acompany around the holidays and
obviously introduced myself andI said, who here knows what a
(35:59):
dietitian is?
Zero, nobody knew.
And I was like, oh my God, thisis horrible.
But then I said, okay, howabout who knows what a dietician
is?
Zero, nobody knew.
And I was like, oh my god, it'shorrible, yeah.
But then I said, okay, howabout who knows what a
nutritionist is?
So people knew more what thatwas.
Speaker 2 (36:11):
But it's probably not very correctly because they I
think people think we just givethat and give a handout, because
that's honestly, that's whatyou get at the hospital.
You, you get a handout, but youknow we don't do that.
Fyi, if you're listening,that's not all we do and in fact
, a lot of the good dieticiansprobably won't do that.
(36:33):
So, yeah, it also comes down tolike also our background In our
culture.
That's not a thing, that's notsomething that our parents grew
up with.
You just eat, you know, andrice and beans or whatever we
have, and that's you.
Don't think about it too much.
Speaker 1 (36:52):
Yeah, yeah.
The reason why I went intodietetics is because my grandma.
So she has diabetes, right.
She would always come home fromher appointments frustrated,
right, because they were.
First of all, they didn't talkin her language, spanish.
She understood a little bit ofEnglish, but they would always
(37:12):
tell her well, you just need tostop eating beans, rice and
tortillas because of herdiabetes.
And so she would be frustratedby saying, well, what am I going
to eat?
That's all I can eat.
You know, I grew up eatingthese foods.
So in my mind I was like thatis wrong, like there has to be a
way to teach people, right,teach the community, that they
(37:33):
can still eat these foods and behealthy, right, be balanced.
So I looked into, like,nutrition, diabetes, and I
forgot what else.
And, yeah, as soon as I gotinto that, um, that undergrad
program, I loved it and you knowit's great.
It has its ups and downs, but Ithink I don't know.
I love what I do as a dietitian, I love my career, um, and yeah
(37:59):
me too.
Speaker 2 (38:00):
I think we just you just gotta be creative in this
career.
That's all you need, becausethe sky is the limit.
And going back to new york, newyork allowed me to dream big
because in it's like in thiscity you're really, you have way
more options.
I find that where I live incourt, there's not a lot of
(38:21):
options.
It's limited and limiting here,whereas in New York I never had
that feeling.
I felt like, okay, if thisdoesn't work out, I'll go and do
this.
There was never a shortage ofdoctors that I could talk to,
and if I got on the Internet tolook for a job because I tell
you this doesn't work out, I geta job.
And that's the great thing, bythe way, about being, I felt, at
(38:44):
least as a dietician.
If this thing doesn't work out,I can get another job Like I've
never found, like it being adifficulty ever.
And again, I think this may bewhere you're at, located In New
York, you just not have thatissue.
You have a lot more jobs, a lotmore opportunities.
(39:06):
If your whole thing privatepractice doesn't work out, you
have this license that is sovalued and you know it's up to
you to take it where you want totake it, that's how I do it.
Speaker 1 (39:19):
Yeah, absolutely.
You have the education rightand that nobody's going to take
that away from you right?
You did all the heavy lifting,all the work, and you're going
to find a job right.
Like you said, if your priorpractice doesn't work out, you
can always find a different path.
And the other amazing thing,too, right, is that now there's
so many dietitian jobs right,and positions that are so
(39:42):
interesting right Like marketing, or like working for another
food company or whatever Like.
There are so many other areas,too, that might be of interest.
Speaker 2 (39:52):
Yeah, I think now, way more than before, you can be
very creative.
Like I say, I'm into sportsnutrition now, and when I was, I
thought sports nutrition and Ilearned this after I became a
dietitian which, how did I notknow this before?
I thought sports nutrition wassomehow this fat loss thing.
(40:15):
Like weight loss, fat loss thing, and that's it, you know.
And then I saw all these otherdietitians working for teams
like the Yankees and, you know,the national football team or
whatever.
You know, like I was, like thisis the coolest job.
I mean, like I want that jobright.
Unfortunately you don't getpaid.
Well, that's one of theshittiest paying jobs, dietetics
(40:39):
but it's cool.
I mean, you definitely have.
I think you would have a greatexperience.
If you're young, I feel likethat would be a job I would have
had like to have when I was inmy 20s because I could have
afforded to not get paid, youknow and this sounds horrible to
even say, because I think youshould not get paid 25 bucks an
(41:00):
hour, like as dietitian, and alot of these jobs are $25 an
hour, you know, because you'reworking for this big, amazing
organization.
But you know, I think that'sstill a cool job.
So there are so manyinteresting things that you can
(41:20):
do now as a dietitian, but itdepends on where you're at in
life Corporate.
There's a lot of corporateopportunities.
I like more the business sideof nutrition more than anything
now, because that's where I seemore potential for growth and
not just being doing the samething doing the same thing.
(41:41):
Marketing is a big one.
I don't love it.
I think it depends on from whatlens I see it.
There's a lot of healthcarestartups now that are popping up
, like you know, like you saidat the beginning, some of these
big companies.
I saw a job the other day froma big telehealth company that
they were looking for adietitian management position to
(42:05):
manage a team of 15 dietitians.
But you didn't have to seepatients, like you were the
manager, you were just going tomanage.
Like okay, that is aninteresting job, but the pay was
$65,000.
I'm like how am I going to be amanager of 15 dietitians and
get paid $65,000?
This is of 15 dietitians andget paid 65.
This is again we're going backto the low pay issue that we've
(42:28):
had in our profession.
Speaker 1 (42:30):
Yeah, that is wild because you are in a management
position.
Speaker 2 (42:34):
And one thing I have learned being in a management
position, like me, as a privatepractice owner, I have five,
four dietitians I would not have.
I am not going to hire anybodyuntil I can overpay them.
This is kind of my mentality,because I have great talent.
The dietitians that I had.
They were so talented and Ireally enjoyed the work that
(42:58):
they did and I could close myeyes and have them see the
patients and I trusted them.
But unfortunately I cannot paythem adequately in New York City
because it's expensive.
New York City is expensive andthe insurance didn't pay me
enough to pay that.
So, going back to what I saidat the beginning, if you want to
(43:24):
have good talent, you have tobe able to offer them at least
the very least adequate pay orownership.
That's the other route that Iwould potentially consider.
Give them some ownership of thecompany so they can actually,
if you want them to behave likeowners, make them owners, you
know, give them a percentage ofit so they can also get the
(43:47):
dividends of the revenue fromwhatever you make at the end of
the year.
So I don't know.
That's what I think now.
If I ever hire dietitians, I'llmake them owners or overpay
them.
Speaker 1 (44:01):
Right, yeah, you're absolutely right.
I think compensating themadequately right one helps them,
helps us to keep them right,but they also see it as like
okay, they are compensating mefor what I'm actually value,
right, they're valuing me and myexpertise.
So, okay, naz, I know we'vebeen chatting up, but what do
(44:21):
you think?
What are some final thoughts,final tips that you would want
to give out in terms of businessor life in general?
Speaker 2 (44:30):
Diversify.
I think that's the really key.
Once you start making a littlebit of money whether you are a
W-2 employee or business ownerbegin to diversify your pool of
income so that when somethingcrazy happens, you're not get
too much affected.
I feel like it's harder to lose$100 than to make $100.
(44:53):
It feels harder.
So, in order for you to not getthat mental stress, you want to
diversify once you have achance to do it?
Speaker 1 (45:05):
Yeah, absolutely, and I know, at least here in Fresno
, where I'm at, there arecommunity groups like, for
example, I'm part of the CentralValley Women's Community and
they have so many free workshopson how to invest or how to
diversify.
Sometimes, like I mentioned,the community colleges, they
might have that.
Or, if you work for a corporatejob, they usually have someone
(45:29):
that works for them, likeBenefitWise and 401k and
investing.
If you have no idea what thatis, sometimes companies match
you and you have to takeadvantage of that.
So, you know, look into thosethings, and this goes for
anybody, not just dietitians,just anybody that has a
corporate job.
If your company is matching you, take advantage of that.
That's free money.
Speaker 2 (45:50):
So, um and yeah, I also think to add on to that for
savings.
I'm a big fan of it, so I usethings like Acorn, which is an
app that takes money out of yourcheck every week, out of your
account every week, and matchesyour whatever dollar amount to
(46:16):
your investments.
For savings a big one you setit and forget it.
So forced saving is a big oneyou set it and forget it.
1k If you're a W-2, I thinkhaving a little private practice
on the side is a way todiversify.
If you're an employee, ifyou're a business owner looking
into the stock market perhaps,or the acorns, or just really
(46:39):
diving into other businesses,like I have my book that's one
way to diversify.
I might not be making much ofit, but who knows?
Speaker 1 (46:46):
Right.
Speaker 2 (46:46):
So things like that are going to eventually help you
balance things out.
When one asset class is notworking well, you can at least
rely on the other.
Speaker 1 (46:58):
Right, yeah, absolutely.
There's a saying don't put allyour eggs in one basket.
I think some financial umpeople might say but awesome,
thank you so much, nas.
Yeah, for this episode.
I'm sure we'll be doing one inspanish about nutrition or
something but absolutely wherecan the listeners find you?
(47:19):
Where can they?
They know more about you.
Speaker 2 (47:22):
Yeah, so I'm on Instagram as nasmaduronutrition
and my website nasmadurocom.
Speaker 1 (47:31):
Awesome.
I'll make sure to add all thatin the show notes and then a
link to your book.
Again, thank you so much forthis amazing episode To all the
listeners.
Stay safe and stay strong.
I will talk to you and see yousoon.
Bye-bye for now.
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