April 26, 2022 • 50 mins
Nutritionalist. Food police. Dietician. Registered dietitian nutritionists endure a lot of misunderstandings about their job title and what they do. In this episode, we make it easy to understand the roles RDNs play in our daily lives, including working with patients in hospitals, engaging shoppers at the grocery store level, building the school lunch menu, influencing menus at chain restaurants and more. We discuss how the National Peanut Board promotes peanuts to this important group through exciting programs like Certified Peanut Pro, ambassadors, harvest tours, retail outreach, and what the future of the profession looks like. Our episode features RDNs Sherry Coleman Collins of NPB, Lyndi Wieand of Weis Markets and Rhea Napeek Bartlett from agency Fleishman Hillard, and chef Patrick McDonnell and Virginia peanut farmers Jeffrey and Stephanie Pope.
Show Notes:
Bryan, M. A., Evans, Y., Morishita, C., Midamba, N., & Moreno, M. (2020). Parental perceptions of the internet and social media as a source of pediatric health information. Academic Pediatrics, 20(1), 31–38. https://doi.org/10.1016/j.acap.2019.09.009
Is social media changing the doctor-patient relationship? American Academy of Family Physicians . (2018, June 8). Retrieved April 21, 2022, from https://www.aafp.org/news/practice-professional-issues/20180608commsurveys.html
Surani, Z., Hirani, R., Elias, A., Quisenberry, L., Varon, J., Surani, S., & Surani, S. (2017). Social media usage among health care providers. BMC Research Notes, 10(1). https://doi.org/10.1186/s13104-017-2993-y
Music attribution: Dream Allegory by One Man Book
https://creativecommons.org/licenses/by-nc-nd/4.0/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Lindsay Stevens (00:05):
Hi, welcome to the peanut Podcast. I'm Lindsay
Stevens.
Lauren Highfill Williams (00:08):
And I'm Lauren Highfill Williams.
First off, thank you to all ofthose who completed our podcasts
survey that we sent outrecently. Your feedback is
always welcome. And weappreciate hearing what's most
valuable to you, and ways we canimprove the podcast.
Lindsay Stevens (00:23):
We're also excited to share with you that
we've made some awesomeimprovements to our website. So
if you go to National Peanutboard.org/podcast, you'll see we
have all of our episodes andabout page where you can learn
about the show and take a lookat this shows calendar and even
learn a bit a little bit aboutthe people who are working
behind the scenes. We also havesome information about our
(00:44):
episodes on there, and you'reable to see who we're speaking
to gain additional resources ifyou want more info about a
certain topic, and you can evenread an article that recaps the
episode.
Lauren Highfill Williams (00:53):
Yes, so excited about those
improvements. So you can nerdout as much as you want on on
the topics that we have. So nowback to the matter at hand.
Today we are talking about theunknown hero or lesser known
heroes of the food industry.
Registered Dietician
Lindsay Stevens (01:10):
We are going to be giving you a little rundown
about what an RD is, how theyinfluence consumers and how and
why NPB markets to them. We'realso going to talk a little bit
about the future of being an RD.
So we have a lot of informationto cover. So let's get into it.
Lauren Highfill Williams (01:28):
The food police, RD, dietitian
nutritionist there are so manydifferent names registered
dietitians are called some ofthem are more right than others.
But what does being a registereddietician really mean? And what
do they actually do? Well,according to the Academy of
Nutrition and Dietetics rd ends,our nutrition and dietetics
(01:49):
professionals who translate thescience of food and how it
functions in our bodies intopractical solutions for healthy
living.
Lindsay Stevens (01:57):
So if you're a little science averse like me,
that probably didn't fare much.
In fact, I actually had togoogle it dietetics wise, which
for those interested it's afancy way of saying the study of
diets and how it affects yourhealth. To clear things up a
little more. National Peanutboard is registered dietician
nutritionist Sherry ColemanCollins is here to explain.
Sherry Coleman Collins (02:20):
At its core, it's really based on the
idea of translating the latestguidelines and science of human
nutrition into actionableinformation for consumers and
clients and patients andorganizations. You know, it's
really taking what the latestresearch is telling us about how
we should eat and what we shouldeat and turning it into
information that people can useto make better decisions for
(02:42):
themselves or for their familiesor for their customers.
Lauren Highfill William (02:47):
Another important thing to know about
our audience is the extensivebackground and training they
have to undergo in order to getcertified here's Sherry,
Sherry Coleman Colli (02:56):
Registered dietitian is a healthcare
professional, right. So they'rea science trained healthcare
professional who's completed atleast a bachelor's degree in
nutrition and that is actuallygoing to be a changing
requirement and registereddietitians are going to have to
have a master's in the comingyears. So either in a in the
field of nutrition or in asimilar field of study, like
(03:18):
like health sciences, and hasalso completed 1200 hours
approximately 1200 hours ofsupervised practice, and then a
registered dieticiannutritionist has to pass a
national registration exam, andalso complete continuing
education credits every year inorder to maintain that
registration. And then lastly, aregistered dietitian
nutritionist has to be licensedin the state in which they
(03:40):
practice if that state haslicensure in most state and
states do require licensure. Soyou know, registered dietitians
are trained in the field ofhuman nutrition as a science,
and they have the most extensiveand reliable training in our
field.
Lauren Highfill Williams (03:57):
To add to what Sherry said, over half
of RDNs hold a graduate degree,and 24% of RDNs hold one or more
specialty certifications. Beyondtheir education though, an RDN's
purpose is centered on people.
Rhea Napeek Bartlett is aregistered dietician currently
working with NPB's partneragency FleishmanHillard.
Rhea Bartlett (04:18):
If there was one thing that I wanted the just the
general consumer to know aboutdietitians is that we are
educated trained professionals,who are who can serve as
counselors and teachers when itcomes to how food relates to
your body. So, most you know,dietitians aren't going to push
(04:42):
specific, you know, supplementsor crazy diets. We're basically
taught you know that the humanbody has different needs and
individual individualized needsand it's our job as dietitians
to kind of find to meet Theconsumer where they are. So I
(05:03):
would say that dietitians arethe nutrition experts, we have
been trained, educated and haveworked hard to get those
credentials. And a lot of ushave that passion and that
expertise that we want to sharewith the public and we want to
be able to help improve, youknow, public health.
Lauren Highfill Williams (05:24):
It's fascinating to learn about all
the settings in which RDNs canwork. And just because a
dietitian starts off working inone field, doesn't mean they'll
stay there, here sharing withjust some of the settings RDNs
can work in.
Sherry Coleman Collins (05:37):
So I'm gonna, I'm gonna try to be
succinct but there are so manydifferent places where
registered dietitian,nutritionists work, I often say
that anywhere people eat,there's an opportunity for a
registered dietician,nutritionist. So our field is
super broad, and it touchespeople at every stage of their
lives. You know, many peoplealready think of audience and
healthcare settings, right, likehospitals and outpatient
(05:59):
clinics. And that's definitelytrue. And you know, we work with
patients managing and recoveringfrom conditions like heart
disease, and cancer and kidneydisease all the time. We work
with people who have diabetes inall of those settings. But we
also work in areas like schoolnutrition, like I did before I
joined the National Peanutboard, helping to ensure that
students who participate in theNational School Meals programs
(06:20):
are nourished, so they can learnand grow. And some dietitians
work in public health situationsand in government and in
programs like the SupplementalNutrition Assistance Program,
which is called Snap and somepeople may be familiar with it
being called the food stampprogram. It's called Snap now,
registered dieticians work inthe WIC program, so women,
(06:40):
infant and children programshelping to ensure that at risk
women and children have thenutrition that they need. And
then audience also work in areaslike the food industry and
restaurants and in retailsettings with those who want to
make and sell all kinds of foodsfor customers. And then last but
not at all least, you know, someregistered dietitians, working
(07:01):
really novel areas like sportsnutrition with amateur
collegiate and professionalathletes, even with Olympians,
right. And then others work inprivate practice and might
specialize in very specificareas like weight management, or
women's health orgastrointestinal disease or
eating disorders or foodallergies. There are just so
many different areas wheredietitians can work and many
(07:22):
choose specialty areas andspecific types of clients that
they want to work in. And then Imean one other area that don't
want to miss his culinarynutrition. So many dietitians
are now working with food in youknow really in research and
development of novel andinteresting ways to bring
together the culinary aspects offood with the science of
(07:44):
nutrition.
Lauren Highfill Williams (07:45):
One area where NPB works with RDS is
in school nutrition. Many schoolnutrition directors are also
dietitians, and they have tobalance serving 1000s of meals
every day that are nutritious,affordable, and that kids will
actually like we know thatpeanut butter fits perfectly
here. But at the same time foodallergies come up as an issue
often in the school settings.
Most RDS who work in schoolsknow that peanuts and other
(08:08):
allergens can be safely servedthere. But they often have
questions about how to do this.
And NPB has provided many expertresources to help in this area
over the years. And we've gottengreat feedback on them from
school rds. And we recentlylaunched an online one stop shop
for RDS and others in the schoolcommunity called peanuts in
(08:30):
schools.org.
Sherry Coleman Collins (08:32):
you know, so in the area of school
nutrition, I would say that, youknow, the school nutrition
program is really a complicatedprogram. Some people think it
should be really simple, right?
It's not as simple as justfeeding your kids at home.
School Nutrition requires aspecific skill that registered
dieticians really can bring thatis unique, you know, recognizing
that the school nutritionprogram is governed by national
(08:53):
standards, both for nutritionand for financial and and food
safety areas, right? So theRegistered Dietician
nutritionist who works in schoolnutrition balances, so many
different aspects of ourtraining, from managing people
to managing programs andmanaging food safety, and then
(09:13):
also managing special diets,right. So food allergies is one
gray area. Of course, it's myarea of expertise and specialty,
and many school nutritionprofessionals are working in
schools where they're managingthat issue, and it's
complicated. And fortunately wehave great resources for them at
peanut allergy facts.org andhopefully that's a resource that
(09:35):
school nutrition professionalsknow about and are using.
Lauren Highfill William (09:40):
Another type of RDN that we've had
experience working with is aretail dietitian. These are RDS
who work primarily for grocerystores. They're often in charge
of corporate and employeewellness programs in store
customer education, onlineevents and more. One of my
favorite ways that we've seenpeanut butter used by retail rds
(10:00):
is when the rd hosted a kid'scooking class using a few of our
recipes and peanut buttersamples, it was so awesome to
see pictures of the kids havinga blast making their snacks. And
learning that peanut butter notonly tastes good, but has
nutritional benefits as well.
Rhea talks more about the roleof the retail rd,
Rhea Bartlett (10:19):
Generally speaking, registered dieticians
will enter the professionbecause they want to educate and
guide and promote the health ofconsumers and clients and the
general public. So there's justthat that just inherent desire
to help people be better interms of their well being and
their health. But retail RDS arein a really unique position
(10:42):
because they're in a place wherethey can interact directly with
consumers at very key decisionmaking moments. And so we're
talking about, you know, whenconsumers are at the store
shopping for the groceries,these retail dieticians are
there, when they're think whenconsumers are planning or
thinking about what mealsthey're going to make these
retail retail dietitians Are youknow, available. And a lot of
(11:06):
times you know, retail dietitianprograms are offering nutrition
education so they're in contactwith consumers and the consumers
actively seeking out you know,information about specific
ingredients or, you know,specific recipes or how to eat
for heart health or how to eatfor diabetes. So retail
dietitians are just they'remeeting the consumer where they
(11:29):
are at very critical momentswhen the consumer needs to make
decisions about what they'regoing to buy and what they're
going to eat. And in that case,you know, retail dietitians are
just really valuable in theirroles.
Lauren Highfill Williams (11:43):
Lyndi Weiand is a retail rd who works
with Weis markets, a largeregional grocery store chain,
here's a little about what shedoes.
Lyndi Wieand (11:53):
My favorite part of my job is that I am able to
now that we're able to meet inperson, again, since COVID is a
little bit slowing down,hopefully. But my favorite part
of my job is when I'm able totake somebody around the store.
And especially if we're in anutrition consultation, I
usually leave about 10-15minutes at the end to take them
through the aisles and reallyjust help them read a food label
(12:15):
help them find items that aregoing to be beneficial for their
specific health needs. And goover that with them. I find a
lot of times when people maybeget discharged from a hospital
or they see an outpatientdietitian in different setting,
they get the information butthen they don't really have the
opportunity to understand it. Some being in the grocery store
(12:35):
really allows the consumer toget hands on with it and really
be able to have their knowledgejust increase in a much more
tangible way versus just havinga piece of paper handed to them.
Lindsay Stevens (12:51):
There's a ton of ways RDS can influence
consumers. This can be done byworking with supermarkets or
directly with the consumer whenless or no one is in research
and development of menus for alltypes of restaurants.
Sherry Coleman Colli (13:03):
Hopefully, by the time you finish listening
to this, you will recognize thatregistered dietician
nutritionists are working behindthe scenes in so many areas. And
I think that you know, a lot ofpeople don't realize that RDNs
work in industry right in thefood industry, in research and
development helping to createmore nutritious options in all
(13:25):
of their favorite categories offoods. So whether it's in
snacking, or cereals or otherareas, you know, dietitians are
working alongside theircolleagues in research and
development to make sure thatthose foods are more nutritious.
And then the other area that Ithink that people are often
surprised about is in foodservice. So when you think about
quick service or fast food oreven sit down restaurants, you
(13:48):
know, registered dieticians areoften working in in those areas
too behind the scenes to helpcreate menus that are more
nutritious for children and foradults so that whether you want
to choose something that's alittle more of a splurge or you
want to choose something that'shealthier wherever you go,
hopefully you'll be able to findsomething that fits your needs
that day.
Lindsay Stevens (14:09):
Many restaurants these days are
updating their menus to be morehealth conscious. Patrick
McDonnell is the senior partnerat McDonnell kinder and
Associates, a consulting companythat specializes in foodservice
and retail industries centeredaround food. NPB has worked with
Patrick and his team for manyyears to keep peanuts top of
mind for many developers. Here'sPatrick on how COVID has made
(14:30):
RDS roles more crucial as arelates to the nutritional
quality of food on menus.
Patrick McDonnell (14:36):
It's I think it's become even more critical
and part of that has been goingthrough COVID and realization
that immunity and nutrition havea lot to do with with that how
your body combats things. Andalthough there's no silver
bullet, I've had a lot of peopleasking me you know what, what
(15:00):
What would you do? How do you dothat? And our focus has been on
nutrition for a while, as Isaid, a long while, but more
centered, and I think in thelast 10 years, you're hearing
terms like paleo diet, glutenfree, keto, a lot of buzzwords a
(15:22):
lot of different diets that havekind of come into the, into the
end into this because consumerssight. They want to know what
they're eating is good for them.
They want to know, especiallythe younger people, is it
better? They're more concernedabout what they're putting into
their bodies. So it's got a veryfirm place, and especially as I
(15:43):
said, after COVID or duringCOVID, a much higher focus on on
immunity and am I am I doing theright things? Responsibility.
We're not running around, youknow, eating 3000 calories a
day, or 4000 calories a day liketo a ski team member. But we are
(16:04):
really focusing in on am I doingthe right thing. So with with,
we're working with CaraHarbstreet. She's part of our
team. She's based out of KansasCity, also an athlete. She works
with special diets. But it'smore from a perspective of can I
(16:28):
make this food tastes great, andstill hit the the all the
buttons that I need to hit asfar as her discipline goes with
nutrition, and calories andsodium, etc.
Lauren Highfill Will (16:44):
consulting with Cara as an RD ensures that
the menu items Patrick and histeam create for foodservice
clients offer a nutritionalbenefit that customers can feel
good about.
Patrick McDonnell (16:54):
Well, we it's allowed us to do more projects
is when when companies come tous on the consulting side, but
also on the restaurant side anda hotel side, when they come to
us. It's starting to appearuppermost on as part of the
development project. Hey, ifyou're going to do these, can
(17:14):
you assure us that we're goingin the right direction? Are we
being responsible with the fatand sodium? Or are we basically
throwing a gut bomb out therethat that's going to eventually
put somebody into some kind ofcatharsis, you know? So I'll
give you one example. We have amajor group out of Dallas,
(17:35):
Texas, it's come to us and isrelaunching an idea. As far as
as their menus go, and it's acomplete revamp. We're doing
keto. We've done paleo as partof the process, and also gluten
free. They want those options onthe menu and not just as Oh,
(17:57):
yeah, let's throw this in likethey used to do with vegetarian.
Okay, yeah, we have vegetarianoption, let's throw every
vegetable in the kitchen thatwe've got on a plate, steam it,
send it out. Now, they'reactually developing great
tasting. They want us to developgreat tasting options. And it's
not just you know, the sort ofplant fare type of approach.
(18:19):
It's meat substitute kind ofidea. It's much more than that.
That's a great idea. It's a goodstarting point. But you've
really got to approach the wholeplate and not just rely on one
component to put across whatthey're expecting and what the
consumer is expecting.
Lindsay Stevens (18:38):
As Patrick mentioned, it's important to
make the nutritious meals heCara in the team create also
tastes delicious and fit withinthe set price range. Luckily for
them, peanuts are a fit. Here'sSherry with more on why peanuts
are a great fit for rds.
Sherry Coleman Collins (18:52):
Well, there are very few foods that I
would say are as incredible aspeanuts when it comes to
promoting healthy habits amongconsumers, right? So no matter
the life stage or age, peanutsoffer something to the eater.
They're nutritious and versatileand affordable and delicious.
That's a package you just can'texpect from so many other tasty
food options. It's you know,it's sort of the trifecta. I
(19:13):
always say a food you know, it'snutritious and affordable and
delicious. And we just don't seethat in so many other foods. And
as nutrition experts, we'realways looking for ways to make
healthy eating easier, moreaffordable and more craveable
and peanuts make that simple forboth consumers and dietitian.
Lindsay Stevens (19:32):
Like Sherry said, peanuts are affordable,
convenient and nutritious.
recipe development is alsosomething that almost all art
use do. Lyndi from Weis marketsays peanuts and peanut butter
are a great addition to thoserecipes.
Lyndi Wieand (19:45):
I like to use peanuts and peanut butter and a
lot of our recipes, especiallyduring our cooking classes or
our social media videos. Andthen when I'm able to get the
coupons and samples I like tobring them to health fairs or
community events or reallyanywhere Feel free to share
them, or just have themavailable outside my office for
consumers to walk by and grab acoupon and grab a sample.
Lauren Highfill Williams (20:07):
So from a farmer's perspective, why
exactly does NPB market rds? Andhow does it affect you as a
farmer? Jeffrey And StephaniePope are fourth generation
peanut farmers in Dreweryville,Virginia. Jeffrey also is a
former NPB chairman. Severaltimes over the past few years,
the Popes have graciously hostedharvest tours on their farm,
(20:28):
something we'll get into more alittle later. So they have
firsthand experience workingwith and educating RDS about
peanuts during these tours.
Here's Jeffrey on hisunderstanding of dieticians, and
why it's important to reach thataudience.
Jeffrey Pope (20:43):
So having worked in the peanut industry, you
know, I feel like I have apretty good idea of dieticians
and their purpose and the way welike to see them benefit us I
guess, as producers, and, youknow, to grow crops such as
peanuts, we rely on people tospeak their praises, right, and
(21:03):
to validate those praises. So weneed the good benefits of
peanuts to be validated, andthen scream to the masses. So we
can increase production so thatwe can raise prices so we can
sell what we grow. So that'show, as a producer, I think all
of us would, would view andrelate to dieticians, as they
(21:28):
fit into the grand scheme ofthings is, we see them right how
they benefit us in theproduction world. So that's
mainly how we interact with andbecome accustomed to and
familiar with dieticians.
Lauren Highfill Williams (21:45):
Like Jeffrey said, having rds sing
the praises of peanuts supportsour ultimate goal of increasing
consumption. In turn sellingmore peanuts. Rhea from
FleishmanHillard shares moreabout why RDS are an important
audience for peanuts to reach.
Rhea Bartlett (22:00):
So registered dieticians are a valuable
audience for the peanut industryfor a few reasons. First,
registered dieticians recognizethe importance of the nutrients
that come from the foods we eat.
And dietitians typically have avery deep understanding of how
those nutrients affect ourhealth status and our well being
so they're trained they'recredentialed health
(22:22):
professionals that can providecredible and sound guidance on
what and how to eat for optimalhealth. Secondly, registered
dieticians very often work insettings that put them in direct
contact with consumers. So thiscan be in hospital settings,
outpatient settings, counselingsettings, nutrition education
classes, or events and in ourlocal grocery stores. So in this
(22:45):
sense, dietitians are inpositions where they can
directly influence whatconsumers understand about their
food choices, which then alsoinfluence what consumers choose
to eat, what they choose todrink and what they choose to,
to buy and to cook for theirfamilies.
Lauren Highfill Williams (23:05):
So we have the why we reach out to
this audience. But how do wemake sure peanuts are top of
mind for rds? While we do a lotof activations in different
areas. One of my favorites isthrough the farm tour during
harvest season. Many of ourlisteners are familiar with how
peanuts are grown and harvested.
But if you can go way back intothe memory vault like me to
remember your first time on apeanut field. One of my favorite
(23:26):
memories is meeting a person whoactually grows the food that I
eat and talking to them in themiddle of the field. You also
can't beat the earthy aroma of afreshly dug peanut field. For
RDS who have never seen a peanutfield and possibly not ever been
on any farm. The experiencecreates similar memories that
stay with them for life, andignites a passion to share all
(23:49):
the great things they sawgrowers they met. In fact, they
learned about peanuts. Stephanietalks about what she's seen in
her experience as a host ofthese tours.
Stephanie Pope (24:01):
Bringing the Registered Dieticians to the
farm for me, it's important toexpose them to all aspects of
farming, to show them and to getthem to understand what it
really takes to put a crop inthe ground and bring it to
harvest and to show them a valueadded product. There's a lot of
(24:22):
sweat and tears that goes intoproducing a crop to bring it to
fruition. And I don't think thatthe everyday consumers really
understand that until you cansee it and feel it and touch it.
And these tours it gives themthe opportunity to be able to
(24:42):
see a lot of different aspectsand which peanuts can be used in
your meals every day frombreakfast to lunch, dinner
snacks. And I think there hasalways been in my opinion, a
kind of tunnel vision withconsumers when it comes to
peanuts because It's mostlypeanut butter. And with events
(25:03):
like this, you get opened up tonew products such as peanut
hummus and peanuts in yoursalad. And it's showing them how
to incorporate peanuts on a dayto day basis, and I think it's
important for people who havealternative lifestyles and that
need a plant based protein. Thiswill help them expand their
(25:24):
horizons and put peanuts on awhole other level.
Lindsay Stevens (25:29):
Going back to what was discussed earlier about
retail rds, we have a program atNPB that is specifically
targeted to this audience.
FleishmanHillard leads thisprogram for NPB and Rhea works
regularly audit. Here she iswith an overview of the program.
Rhea Bartlett (25:44):
Our retail rd program is basically our goal is
to inspire dietetic or retaildieticians to think about
peanuts in their work. And so,you know, that includes thinking
of us when it comes to resourcesor recipes or in store
(26:05):
activations. And we really justwant retail dieticians to view
the National Peanut board and usas a place where they can come
for tools as the resource theycan come to when they need
something. So for us what thisbasically looks like is a year
long engagement with the varioustouch points. Two examples of
this include quarterly toolkits.
So every quarter, we put pulltogether a variety of really
(26:30):
relevant information to theseason. So for example, if it's
the holiday season, we'repulling together, you know how
to be healthy for the holidaysor holidays specific recipes, we
want to be relevant. And we'resharing these this information
with retail RDS on top of thingslike samples, coupons, and other
nutrition handouts. So we sendthis quarterly to make sure that
(26:53):
we're staying top of mind withretail rds, the other thing we
do is we do promote the peanutpro certified program with
retail Artis just giving themthat chance to, to take
advantage of continuingeducation to give them maybe
some of the information theynever thought when it came to
(27:14):
peanuts and giving them more ofthat background information on
it. So we do have those varioustouch points. And our goal
really with them is to maketheir jobs easier by arming them
with the different assets theyneed. When they're when retail
RDs are working with shoppers,we're wanting retail RDS to have
(27:36):
all the assets and all theinformation they need to help
educate their consumers and theshoppers when they're whether
they're in store or teaching aclass or doing any other
activations. And some of thesuccess we've seen actually, is
we've been able to connect andbuild with built relationships
(27:59):
with retail dieticians fromdifferent stores. Specifically,
I wanted to just call out, youknow, these types of touch
points have allowed us to builda relationship with Weis
markets, and Jyndi Weiand who isalso on this podcast. So there's
been some great opportunitiesthere. In terms of our
(28:20):
successes, in terms oflearnings, I want to say that,
you know, this year we're reallyworking on making the materials
a little bit more turnkey, fordieticians, so that they don't
have to work so hard to figureout what to do with the
resources or how to use them.
were wanting to give themspecific ideas, or call out
(28:42):
specific activations and makeall the materials as like, grab
and go as possible to supportthe work that they're doing.
Lauren Highfill Williams (28:52):
Lyndi is one of the RDS who partners
with NPB through the retail rdprogram. Here's Lyndi on her
experience.
Lyndi Wieand (28:59):
Yeah, so my team has been fortunate to be able to
partner with National Peanutboard for a couple of years now.
So we've used a lot of resourcesfrom their website. We've done a
lot of recipes in our cookingclasses in the last two years. I
get the retail toolkits sent tome every quarter. And when
they're able to send samples andcoupons then I also like to
(29:22):
provide those to my consumers ortake them out to the community
when I'm able to. And I alsocompleted the peanut pro
certification training. So Ithought that that was a pretty
great opportunity to learn moreabout it and how to really just
spread the word to ourconsumers.
Lauren Highfill Williams (29:38):
We also reach and engage RDs more
broadly, like through the annualNational Conference of the
Academy of Nutrition andDietetics called FNCE where we
exhibit with our friends at thepeanut Institute. working again
with FleishmanHillard we have apeanut pros certification
course. This is a continuingeducation program for registered
dietitians. the program consistsof 8, 15 minute on demand
(30:02):
webinar modules that RDs cancomplete at their own preference
and pace. Rhea has helped bringthis program to life. Here she
is with more.
Rhea Bartlett (30:12):
So the peanut pro Certification Program is a
completely online self paceprogram specifically for
dietitians. Granted, anyone cantake it, but dietitians will
probably have the greatestappreciation for it. The program
provides eight on demandwebinars that equate to two
(30:34):
continuing education units. Sowhen when a dietitian completes
this program, they earn thestatus of being peanut pro
certified. And there's a verycute logo that comes along with
that certification, veryadorable. And so this program
has it covers, you know, theeight modules cover a variety of
(30:55):
different topics from just kindof your peanut nutrition 101.
And then it goes into veryspecific topics like peanut
allergies, the history of peanutfarming, and a variety of
different topics. And so it's apretty wide range of nutrition
information and, you know, foodinformation and a variety of
just different information fromthese modules. So those are
(31:20):
available online right now. Butthis spring, we have four new
topics coming. So after June, Iwant to say the entire peanut
pro Certification Program willprovide three continuing
education units for free toregistered dieticians and the
(31:41):
new topics are great. I'm gonnago ahead and just say all of
them because I think they're allwonderful. We have peanut butter
across diverse cuisines, we havethe role of peanuts in
supporting health and nutritionequity. We have the culinary
applications of different formsof peanuts and peanuts for
healthy aging. So a lot of goodstuff coming out this spring,
(32:03):
new information, another freecontinuing education unit for
dieticians, very cool stuff.
Lauren Highfill Williams (32:09):
If you'd like to become a peanut
pro yourself, or to share itwith your audiences, you can
find a link to the program inthe show notes. In addition to
our retail rd program, NPB alsohas a health ambassador program
that began around 2017. Ourhealth ambassadors are made up
of rds and wellness influencerswho have reached and engagement
(32:30):
with their peers and consumers.
The program is divided up intothree to four mailings spread
out throughout the year. Eachmailing focuses on different key
messages that RDS can promoteabout peanuts. Here's Sherry
with more.
Sherry Coleman Collins (32:43):
We love our registered dietician,
nutritionist friends, and so wehave a health ambassador program
that's not exclusive forregistered dieticians. But the
majority of the participants areregistered dietitians. And that
program is really geared towardhelping those folks understand
why peanuts are so delicious,why they're so nutritious and
how they can work for theirclients, regardless of what age
(33:06):
and stage they're in. We alsofeature all kinds of great
products. So we like to send outnew and novel products that
feature peanuts and peanutbutter in in ways that maybe
they're not familiar with,right. So we pair it with
education and promotionalmaterials, so that dieticians
can easily translate those intomessages for social media, and
(33:26):
for their clients one on one andthen for their larger audience
if they're working with themedia.
Lauren Highfill Williams (33:31):
In the past, we've had health
Ambassador boxes that focus onplant forward lifestyles,
building a balanced bento box,and peanuts and diabetes. We did
a really fun activity around theholidays last year that centered
on baking with peanuts. Weincluded peanuts, peanut butter
and powdered peanut butter, arecipe card for triple peanut
(33:51):
butter cookies, and a customapron. We also had an
interactive element and hosted abake along where ambassadors
join Sherry on Instagram Live.
So follow along, chat and makethe cookies together. All while
learning about the uses andbenefits of peanuts. Through all
of these programs NPB's intentis to provide a multitude of
ways for us to connect with RDSso that we're able to reach more
(34:13):
and keep peanuts top of mind.
Lindsay Stevens (34:19):
If you've been paying attention, you may have
noticed how the job of an RDconsists of a lot of in person
interaction, which it does. Atits core dieticians work with
people not food. So how are theyable to operate during stay at
home mandates and socialdistancing? Well, social media
became a huge tool for RDS toleverage. Here's Lyndi on how
her social media use changedduring COVID.
Lyndi Wieand (34:42):
So we are doing recipe videos all the time and
we were doing we're doingFacebook Lives. We're doing
Instagram lives. So before COVIDWe weren't doing any of that. So
we had to kind of reimagine howwe can promote our services and
promote our nutritioninformation in a in a new way.
So social media has definitelyin the presence has certainly
(35:03):
increased.
Lindsay Stevens (35:05):
Social media has become a place for RDS to
reach potential clients andconsumers. The ease of being
able to post advice and have itimmediately available to a wide
audience allows RDS to reachmore people than ever before.
Leveraging Social media isbecoming a standard practice to
according to a study of morethan 4000 physicians by the
social media site quantica MD65% of physicians use some form
(35:30):
of social media for professionalreasons. And this number is
increasing. Rhea fromFleishmanHillard talks about
this evolving power of socialmedia for dieticians
Rhea Bartlett (35:39):
when I started working more in public
relations, I didn't realize howmany dietitians were on social
media and how frequently theywere posting and how many big
major rd influences wereinfluencers were out there. I
honestly think I was superoblivious to it and didn't
realize that it you know, thatrds, were reaching out on social
(36:02):
media platforms, I think my mybrain was so focused on being in
the community setting, that Ididn't necessarily see the
potential until more recently,where I was like, okay, there
are dieticians out here,posting, you know, really great
information. There are peopleout here really representing the
(36:22):
profession, you know, and, youknow, sharing the information
that that they have with justwidely, it's great.
Lindsay Stevens (36:34):
It's one thing to post information online, it's
another for people to believeit. One cross sectional survey
of parents of children zero to18 years old that we're seeing
in clinics and inpatient medicalunits focused on how relevant
health information on socialmedia is. 68% of parents use
social media for healthinformation. Another survey
conducted on behalf of theAmerican Osteopathic Association
(36:56):
asked questions about socialmedia use in the sharing of
health information. Of the 2204US adults surveyed 551 were ages
18 to 24, and were categorizedas millennials by the AOA 32% of
people took a health relatedaction based on information they
found on social media. That samesurvey also saw 15% of parents
(37:17):
with children under the age of18 have self diagnose a health
concern based on informationthey found on social media. But
what if the health claims theyrun online aren't true? Well,
that's a problem we're currentlyfacing.
Rhea Bartlett (37:29):
I've been on social media and have seen, you
know, misinformation, and Ithought to myself, Oh, my gosh,
I wish I could correct this or Iwish I could speak up, you know,
and say something about it. I'mnot that public on social media
platforms. I don't have a verypublic account. But um, so I
definitely think there, thereare a lot of dietitians who are
(37:51):
wanting to make sure thatthere's credible information out
there on social media. And Ithink I want to say that, you
know, that is a motivatingfactor in in how much dieticians
on social platforms are growing.
But I definitely think there isalso just that general change
in, in how we interact andsocial media platforms are
(38:14):
becoming more and more popular,and they're growing and they're
changing. And dietitians arejust finding really creative
ways to use, you know, Instagramstories and a real the TIC TOCs
to share the information theyhave and make it interesting and
engaging and reaching, you know,the younger audience even with
(38:34):
really cool information. So Ithink it's a little bit of both.
Lindsay Stevens (38:41):
So yes, putting healthcare information on social
media makes it more widelyavailable, and perhaps in a way
makes health care moreaccessible. But that means
there's also opportunity formisinformation to spread
rapidly. Or these can combat thespread through resourceful and
informative ways on their socialmedia platforms. On a brighter
note, the rd industry isexperiencing rapid growth. As
(39:02):
more companies and industriesrecognize the benefits of
working with rds, the morespaces RDS are able to enter.
Here's Rhea with more on thisgrowth.
Rhea Bartlett (39:11):
From what I've seen, dieticians are entering
new spaces. I want to say thatwhen I was in college and just
becoming a dietitian, I thoughtyou know, dietitians only work
in hospital clinical settings.
And that's it. But as time haspassed, I've seen dieticians in
more and more spaces that arenot medical and not clinical. So
(39:34):
I'm seeing that RDS areincreasingly where consumers are
spending their time so we'retalking about where they're
working, where they're playing,where they're learning and where
they're shopping. And so when itcomes to brands or organizations
that want to work withdieticians, I would say, you
know, it's important to considerwhere do dietitians are and to
(39:58):
take advantage of those touchpoints. And to kind of, you
know, make sure you're workingwith the dieticians who are most
in touch with the audienceyou're trying to reach.
Lindsay Stevens (40:15):
Sherry also shares Rhea's optimism about the
role and influence of rds in thefuture.
Sherry Coleman Collins (40:21):
Well, you know, I think that there's
nothing but growth ahead forregistered dietician,
nutritionist. And you know, wealready know that there's a
shortage of dietitians, thereare more opportunities out there
right now than there aredietitians ready to fill those
positions. So I think we'regoing to continue to see
registered dieticians in theclinical settings that they've
traditionally been traditionallybeen in, but we're gonna see
(40:42):
them growing in opportunities inall other areas as well. And I
think as that happens, thenthere'll become more
opportunities for brands and forfolks like National Peanut board
and all of the peanut industryto engage registered dieticians
with products and with messagesand information that can help
their clients make betterchoices, whether they're at the
(41:05):
grocery store, or they're there,or they're in a restaurant or
they're there, unfortunately,might find themselves in a
hospital,
Lindsay Stevens (41:12):
not only will RDS be in demand for the new
development of post COVID,health kick menus, but they'll
also be needed in a couple ofyears from now, as menus and
trends continue to evolve.
Here's Patrick.
Patrick McDonnell (41:23):
I think it's like you know, it's like any,
any approach where you can bringin an expert who makes you
better and stronger. That's thereason that we brought Cara in
it was you know, if we can addnutrition, if we can add origin,
calories, fat, sodium, towhatever we're developing,
(41:47):
that's an added plus for the forour customers or clients,
whether they asked for it ornot. It also keeps us on the on
the right line, if we'redeveloping 30 menu items for a
hotel chain, that are going toget folded into three 400
locations. There are consumerswho are coming in there who
(42:11):
would like to know what they'regetting. And if they can put
just put a even a footnoteunderneath the recipe items
saying these are the caloriesthis is the sodium. And then you
know, the consumer then feelsthat there's being there's a
responsible approach to the menudevelopment also, but also to
(42:31):
their experience. I think theexpectation is look after me,
I'm giving you my money I'mtrusting you look after me. So
Cara has has been a veryimportant part of that we did a
big project for a major hotelchain, where we developed 85
menu items for a breakfastprogram that was going out to
three 400 hotels, an internalwebsite, able to download,
(42:58):
create their menus, and Cara didall the nutritional development
on every one of them. So any,any change GM at that hotel who
decided that it was going to usethat particular program had that
information on hand and couldalso make an informed decision
about what he or she was puttingon their menu. It's behind the
(43:20):
scenes, but it's really, reallyimportant.
Lauren Highfill Williams (43:26):
As we wrap up for today, we hope that
you've gained a betterunderstanding and appreciation
for the behind the scenes powerand influence of registered
dieticians, and maybe been alittle inspired about how you
can engage with this importantgroup yourself. From what's on
the school lunch menu toproducts you choose at the
grocery store. There are veryfew places where registered
(43:47):
dieticians aren't when it comesto food. And we need to keep
peanuts a top choice for thesenutrition pros. So Lindsay,
today's topic is one that youweren't as familiar with as many
of our previous episodes. Sowhat interesting thing did you
learn from this experience?
Lindsay Stevens (44:05):
Yeah, so I kind of have two things that I
thought were super interesting.
The first is when I was talkingto Sherry for this episode, I
like learned about like theextensive training that
dietitians have to go through inorder to become one and I had no
idea like I I like compared itto like it like a doctor with
the amount of like recent like,clinical hours and stuff like
that, like it was just a lotmore intense and a lot more kind
(44:29):
of well rounded nine, I thoughtit would be. And then also the
other thing was that I had noidea they were in as many places
as they could be so like, Imean, when you think about it,
it makes total sense. Like whylike hospitals and like places
like that would need a dietitianbut it is less, you know, top of
mind to be like oh like researchand development for menus and
(44:50):
stuff like that. So I thought itwas really interesting to learn
about that. So
Lauren Highfill Williams (44:56):
yeah, I think those are both really
great points. and justrecognizing, like you said the
over 1000 hours or something ofpractical work that dieticians
have to go through really putsinto perspective. You know,
those ads you might see onlineof like the comma certified
nutrition, something something,you know, online in two months.
(45:20):
If it's nutrition expert likein, you know, a totally
different light when it'sactually true when we're talking
about those registereddieticians.
Lindsay Stevens (45:29):
Yeah. So Lauren, this isn't you're a lot
more familiar with this topic,since this is, you know, more
your domain. But I was wonderingif, you know, at the end, we
talked a little bit about aboutthe social media use if you have
ever used social media to getmedical advice for your
children, as mentioned.
Lauren Highfill Williams (45:51):
I'm definitely part of, you know,
like some Facebook mom groupswhere there's all kinds of
craziness going on, and those inthose private groups, but I
think having the privilege ofworking with Sherry and some
other registered dieticians, andnutrition pros over the years, I
know what to look for to makesure that the information is
(46:16):
coming from a trustworthysource, you know, digging a
little and not just takingsomebody's posts online or
comment in a Facebook group.
taking that and applying it tomy to my own life. And I've been
able to provide some help. And Iwouldn't say nutrition advice,
but what I know from my work andworking with peanuts, when when
(46:39):
my other moms have questionsspecifically maybe about
introducing commonly allergenicfoods like peanuts, I can chime
in and say, well, here's whatthe latest research shows. And
here are the guidelines. Yeah,I'm not taking anything anybody
says in a mom group. That facevalue for sure.
Lindsay Stevens (47:04):
Well, so thank you so much for your your two
cents on the medical advice onsocial media. So I thought
today, we would switch it upfrom a joke and maybe I'd ask
you a little peanut triviaquestion and see if you can get
it right. All right. So Lauren,this is knowledge that you would
probably use in your everydaylife. And so I'm, you know,
(47:27):
expecting an exception hereexact answer. Not anything. Oh,
nothing. So.
Lauren Highfill Williams (47:35):
Oh my gosh, so much pressure. Okay.
Lindsay Stevens (47:38):
How far was the furthest peanut ever thrown? Oh,
Lauren Highfill Williams (47:41):
my gosh. Here I am. thinking really
hard. Facts. I know. How far wasthe furthest peanut ever thrown?
Or what was the furthest apeanut has ever been thrown? I
guess it's the moregrammatically correct way to say
it.
By a human,I assume it wasn't specified.
But I'm going with Yes. Okay.
(48:02):
I'm just thinkinglike, you know, loading up a
tennis ball launcher with.
Lindsay Stevens (48:08):
I don't think it was that intent.
Lauren Highfill Williams (48:11):
I'm gonna say like 20 feet. Let's do
21 feet. And eight inches.
There's an exact number for you.
Lindsay Stevens (48:21):
out about 100 to it. It's 104.4 feet. Oh, my
gosh, I know.
Lauren Highfill Williams (48:28):
I need some validation that that was
actually a human person. Thatseems really far.
Lindsay Stevens (48:33):
Not I mean, I feel like context would be nice,
but I don't have it for you atthis. Yeah. All right. But you
know, we actually did a peanutjuggling challenge with so with
our, our partnership with the18. We ended up you know, seeing
so I'm a big soccer fan. AndLandon Donovan, and Jordan
(48:55):
Morris. We were Landon Donovanis a former US Great. Well, he
still is great, but he's formerUS men's team player, Jordan
Morris currently on the teamgoing to the World Cup. And we
gave them a peanut to see howmany times they could juggle it
like with their feet, you know?
Oh, okay. And they got threebetween them. So Wow. Let's say
we'll see we have a jugglingcontest going on. So we'll see
(49:15):
if that is is broken if thatrecord is broken, but who knows
he might have a new record toquestion you on.
Lauren Highfill Williams (49:24):
Yeah, there we go. That's exciting.
All right. Well, thank youeverybody. Today for joining us
for our discussion aboutregistered dieticians. Check out
the show notes for lots of linksthat we mentioned on the show
and more info. And you can alsogo to National Peanut
board.org/podcast. And I wouldalso like to recognize and thank
(49:47):
a couple of additional NPDstaffers to help us with the
podcast. Demarquine Houston isour engineer and sound designer.
And Darby Johnson is ourreporter. So look forward to
seeing you next time.
Lindsay Stevens (50:00):
Thanks for listening
Hi, welcome to the peanut Podcast. I'm Lindsay
Stevens.
Lauren Highfill Williams (00:08):
And I'm Lauren Highfill Williams.
First off, thank you to all ofthose who completed our podcasts
survey that we sent outrecently. Your feedback is
always welcome. And weappreciate hearing what's most
valuable to you, and ways we canimprove the podcast.
Lindsay Stevens (00:23):
We're also excited to share with you that
we've made some awesomeimprovements to our website. So
if you go to National Peanutboard.org/podcast, you'll see we
have all of our episodes andabout page where you can learn
about the show and take a lookat this shows calendar and even
learn a bit a little bit aboutthe people who are working
behind the scenes. We also havesome information about our
(00:44):
episodes on there, and you'reable to see who we're speaking
to gain additional resources ifyou want more info about a
certain topic, and you can evenread an article that recaps the
episode.
Lauren Highfill Williams (00:53):
Yes, so excited about those
improvements. So you can nerdout as much as you want on on
the topics that we have. So nowback to the matter at hand.
Today we are talking about theunknown hero or lesser known
heroes of the food industry.
Registered Dietician
Lindsay Stevens (01:10):
We are going to be giving you a little rundown
about what an RD is, how theyinfluence consumers and how and
why NPB markets to them. We'realso going to talk a little bit
about the future of being an RD.
So we have a lot of informationto cover. So let's get into it.
Lauren Highfill Williams (01:28):
The food police, RD, dietitian
nutritionist there are so manydifferent names registered
dietitians are called some ofthem are more right than others.
But what does being a registereddietician really mean? And what
do they actually do? Well,according to the Academy of
Nutrition and Dietetics rd ends,our nutrition and dietetics
(01:49):
professionals who translate thescience of food and how it
functions in our bodies intopractical solutions for healthy
living.
Lindsay Stevens (01:57):
So if you're a little science averse like me,
that probably didn't fare much.
In fact, I actually had togoogle it dietetics wise, which
for those interested it's afancy way of saying the study of
diets and how it affects yourhealth. To clear things up a
little more. National Peanutboard is registered dietician
nutritionist Sherry ColemanCollins is here to explain.
Sherry Coleman Collins (02:20):
At its core, it's really based on the
idea of translating the latestguidelines and science of human
nutrition into actionableinformation for consumers and
clients and patients andorganizations. You know, it's
really taking what the latestresearch is telling us about how
we should eat and what we shouldeat and turning it into
information that people can useto make better decisions for
(02:42):
themselves or for their familiesor for their customers.
Lauren Highfill William (02:47):
Another important thing to know about
our audience is the extensivebackground and training they
have to undergo in order to getcertified here's Sherry,
Sherry Coleman Colli (02:56):
Registered dietitian is a healthcare
professional, right. So they'rea science trained healthcare
professional who's completed atleast a bachelor's degree in
nutrition and that is actuallygoing to be a changing
requirement and registereddietitians are going to have to
have a master's in the comingyears. So either in a in the
field of nutrition or in asimilar field of study, like
(03:18):
like health sciences, and hasalso completed 1200 hours
approximately 1200 hours ofsupervised practice, and then a
registered dieticiannutritionist has to pass a
national registration exam, andalso complete continuing
education credits every year inorder to maintain that
registration. And then lastly, aregistered dietitian
nutritionist has to be licensedin the state in which they
(03:40):
practice if that state haslicensure in most state and
states do require licensure. Soyou know, registered dietitians
are trained in the field ofhuman nutrition as a science,
and they have the most extensiveand reliable training in our
field.
Lauren Highfill Williams (03:57):
To add to what Sherry said, over half
of RDNs hold a graduate degree,and 24% of RDNs hold one or more
specialty certifications. Beyondtheir education though, an RDN's
purpose is centered on people.
Rhea Napeek Bartlett is aregistered dietician currently
working with NPB's partneragency FleishmanHillard.
Rhea Bartlett (04:18):
If there was one thing that I wanted the just the
general consumer to know aboutdietitians is that we are
educated trained professionals,who are who can serve as
counselors and teachers when itcomes to how food relates to
your body. So, most you know,dietitians aren't going to push
(04:42):
specific, you know, supplementsor crazy diets. We're basically
taught you know that the humanbody has different needs and
individual individualized needsand it's our job as dietitians
to kind of find to meet Theconsumer where they are. So I
(05:03):
would say that dietitians arethe nutrition experts, we have
been trained, educated and haveworked hard to get those
credentials. And a lot of ushave that passion and that
expertise that we want to sharewith the public and we want to
be able to help improve, youknow, public health.
Lauren Highfill Williams (05:24):
It's fascinating to learn about all
the settings in which RDNs canwork. And just because a
dietitian starts off working inone field, doesn't mean they'll
stay there, here sharing withjust some of the settings RDNs
can work in.
Sherry Coleman Collins (05:37):
So I'm gonna, I'm gonna try to be
succinct but there are so manydifferent places where
registered dietitian,nutritionists work, I often say
that anywhere people eat,there's an opportunity for a
registered dietician,nutritionist. So our field is
super broad, and it touchespeople at every stage of their
lives. You know, many peoplealready think of audience and
healthcare settings, right, likehospitals and outpatient
(05:59):
clinics. And that's definitelytrue. And you know, we work with
patients managing and recoveringfrom conditions like heart
disease, and cancer and kidneydisease all the time. We work
with people who have diabetes inall of those settings. But we
also work in areas like schoolnutrition, like I did before I
joined the National Peanutboard, helping to ensure that
students who participate in theNational School Meals programs
(06:20):
are nourished, so they can learnand grow. And some dietitians
work in public health situationsand in government and in
programs like the SupplementalNutrition Assistance Program,
which is called Snap and somepeople may be familiar with it
being called the food stampprogram. It's called Snap now,
registered dieticians work inthe WIC program, so women,
(06:40):
infant and children programshelping to ensure that at risk
women and children have thenutrition that they need. And
then audience also work in areaslike the food industry and
restaurants and in retailsettings with those who want to
make and sell all kinds of foodsfor customers. And then last but
not at all least, you know, someregistered dietitians, working
(07:01):
really novel areas like sportsnutrition with amateur
collegiate and professionalathletes, even with Olympians,
right. And then others work inprivate practice and might
specialize in very specificareas like weight management, or
women's health orgastrointestinal disease or
eating disorders or foodallergies. There are just so
many different areas wheredietitians can work and many
(07:22):
choose specialty areas andspecific types of clients that
they want to work in. And then Imean one other area that don't
want to miss his culinarynutrition. So many dietitians
are now working with food in youknow really in research and
development of novel andinteresting ways to bring
together the culinary aspects offood with the science of
(07:44):
nutrition.
Lauren Highfill Williams (07:45):
One area where NPB works with RDS is
in school nutrition. Many schoolnutrition directors are also
dietitians, and they have tobalance serving 1000s of meals
every day that are nutritious,affordable, and that kids will
actually like we know thatpeanut butter fits perfectly
here. But at the same time foodallergies come up as an issue
often in the school settings.
Most RDS who work in schoolsknow that peanuts and other
(08:08):
allergens can be safely servedthere. But they often have
questions about how to do this.
And NPB has provided many expertresources to help in this area
over the years. And we've gottengreat feedback on them from
school rds. And we recentlylaunched an online one stop shop
for RDS and others in the schoolcommunity called peanuts in
(08:30):
schools.org.
Sherry Coleman Collins (08:32):
you know, so in the area of school
nutrition, I would say that, youknow, the school nutrition
program is really a complicatedprogram. Some people think it
should be really simple, right?
It's not as simple as justfeeding your kids at home.
School Nutrition requires aspecific skill that registered
dieticians really can bring thatis unique, you know, recognizing
that the school nutritionprogram is governed by national
(08:53):
standards, both for nutritionand for financial and and food
safety areas, right? So theRegistered Dietician
nutritionist who works in schoolnutrition balances, so many
different aspects of ourtraining, from managing people
to managing programs andmanaging food safety, and then
(09:13):
also managing special diets,right. So food allergies is one
gray area. Of course, it's myarea of expertise and specialty,
and many school nutritionprofessionals are working in
schools where they're managingthat issue, and it's
complicated. And fortunately wehave great resources for them at
peanut allergy facts.org andhopefully that's a resource that
(09:35):
school nutrition professionalsknow about and are using.
Lauren Highfill William (09:40):
Another type of RDN that we've had
experience working with is aretail dietitian. These are RDS
who work primarily for grocerystores. They're often in charge
of corporate and employeewellness programs in store
customer education, onlineevents and more. One of my
favorite ways that we've seenpeanut butter used by retail rds
(10:00):
is when the rd hosted a kid'scooking class using a few of our
recipes and peanut buttersamples, it was so awesome to
see pictures of the kids havinga blast making their snacks. And
learning that peanut butter notonly tastes good, but has
nutritional benefits as well.
Rhea talks more about the roleof the retail rd,
Rhea Bartlett (10:19):
Generally speaking, registered dieticians
will enter the professionbecause they want to educate and
guide and promote the health ofconsumers and clients and the
general public. So there's justthat that just inherent desire
to help people be better interms of their well being and
their health. But retail RDS arein a really unique position
(10:42):
because they're in a place wherethey can interact directly with
consumers at very key decisionmaking moments. And so we're
talking about, you know, whenconsumers are at the store
shopping for the groceries,these retail dieticians are
there, when they're think whenconsumers are planning or
thinking about what mealsthey're going to make these
retail retail dietitians Are youknow, available. And a lot of
(11:06):
times you know, retail dietitianprograms are offering nutrition
education so they're in contactwith consumers and the consumers
actively seeking out you know,information about specific
ingredients or, you know,specific recipes or how to eat
for heart health or how to eatfor diabetes. So retail
dietitians are just they'remeeting the consumer where they
(11:29):
are at very critical momentswhen the consumer needs to make
decisions about what they'regoing to buy and what they're
going to eat. And in that case,you know, retail dietitians are
just really valuable in theirroles.
Lauren Highfill Williams (11:43):
Lyndi Weiand is a retail rd who works
with Weis markets, a largeregional grocery store chain,
here's a little about what shedoes.
Lyndi Wieand (11:53):
My favorite part of my job is that I am able to
now that we're able to meet inperson, again, since COVID is a
little bit slowing down,hopefully. But my favorite part
of my job is when I'm able totake somebody around the store.
And especially if we're in anutrition consultation, I
usually leave about 10-15minutes at the end to take them
through the aisles and reallyjust help them read a food label
(12:15):
help them find items that aregoing to be beneficial for their
specific health needs. And goover that with them. I find a
lot of times when people maybeget discharged from a hospital
or they see an outpatientdietitian in different setting,
they get the information butthen they don't really have the
opportunity to understand it. Some being in the grocery store
(12:35):
really allows the consumer toget hands on with it and really
be able to have their knowledgejust increase in a much more
tangible way versus just havinga piece of paper handed to them.
Lindsay Stevens (12:51):
There's a ton of ways RDS can influence
consumers. This can be done byworking with supermarkets or
directly with the consumer whenless or no one is in research
and development of menus for alltypes of restaurants.
Sherry Coleman Colli (13:03):
Hopefully, by the time you finish listening
to this, you will recognize thatregistered dietician
nutritionists are working behindthe scenes in so many areas. And
I think that you know, a lot ofpeople don't realize that RDNs
work in industry right in thefood industry, in research and
development helping to createmore nutritious options in all
(13:25):
of their favorite categories offoods. So whether it's in
snacking, or cereals or otherareas, you know, dietitians are
working alongside theircolleagues in research and
development to make sure thatthose foods are more nutritious.
And then the other area that Ithink that people are often
surprised about is in foodservice. So when you think about
quick service or fast food oreven sit down restaurants, you
(13:48):
know, registered dieticians areoften working in in those areas
too behind the scenes to helpcreate menus that are more
nutritious for children and foradults so that whether you want
to choose something that's alittle more of a splurge or you
want to choose something that'shealthier wherever you go,
hopefully you'll be able to findsomething that fits your needs
that day.
Lindsay Stevens (14:09):
Many restaurants these days are
updating their menus to be morehealth conscious. Patrick
McDonnell is the senior partnerat McDonnell kinder and
Associates, a consulting companythat specializes in foodservice
and retail industries centeredaround food. NPB has worked with
Patrick and his team for manyyears to keep peanuts top of
mind for many developers. Here'sPatrick on how COVID has made
(14:30):
RDS roles more crucial as arelates to the nutritional
quality of food on menus.
Patrick McDonnell (14:36):
It's I think it's become even more critical
and part of that has been goingthrough COVID and realization
that immunity and nutrition havea lot to do with with that how
your body combats things. Andalthough there's no silver
bullet, I've had a lot of peopleasking me you know what, what
(15:00):
What would you do? How do you dothat? And our focus has been on
nutrition for a while, as Isaid, a long while, but more
centered, and I think in thelast 10 years, you're hearing
terms like paleo diet, glutenfree, keto, a lot of buzzwords a
(15:22):
lot of different diets that havekind of come into the, into the
end into this because consumerssight. They want to know what
they're eating is good for them.
They want to know, especiallythe younger people, is it
better? They're more concernedabout what they're putting into
their bodies. So it's got a veryfirm place, and especially as I
(15:43):
said, after COVID or duringCOVID, a much higher focus on on
immunity and am I am I doing theright things? Responsibility.
We're not running around, youknow, eating 3000 calories a
day, or 4000 calories a day liketo a ski team member. But we are
(16:04):
really focusing in on am I doingthe right thing. So with with,
we're working with CaraHarbstreet. She's part of our
team. She's based out of KansasCity, also an athlete. She works
with special diets. But it'smore from a perspective of can I
(16:28):
make this food tastes great, andstill hit the the all the
buttons that I need to hit asfar as her discipline goes with
nutrition, and calories andsodium, etc.
Lauren Highfill Will (16:44):
consulting with Cara as an RD ensures that
the menu items Patrick and histeam create for foodservice
clients offer a nutritionalbenefit that customers can feel
good about.
Patrick McDonnell (16:54):
Well, we it's allowed us to do more projects
is when when companies come tous on the consulting side, but
also on the restaurant side anda hotel side, when they come to
us. It's starting to appearuppermost on as part of the
development project. Hey, ifyou're going to do these, can
(17:14):
you assure us that we're goingin the right direction? Are we
being responsible with the fatand sodium? Or are we basically
throwing a gut bomb out therethat that's going to eventually
put somebody into some kind ofcatharsis, you know? So I'll
give you one example. We have amajor group out of Dallas,
(17:35):
Texas, it's come to us and isrelaunching an idea. As far as
as their menus go, and it's acomplete revamp. We're doing
keto. We've done paleo as partof the process, and also gluten
free. They want those options onthe menu and not just as Oh,
(17:57):
yeah, let's throw this in likethey used to do with vegetarian.
Okay, yeah, we have vegetarianoption, let's throw every
vegetable in the kitchen thatwe've got on a plate, steam it,
send it out. Now, they'reactually developing great
tasting. They want us to developgreat tasting options. And it's
not just you know, the sort ofplant fare type of approach.
(18:19):
It's meat substitute kind ofidea. It's much more than that.
That's a great idea. It's a goodstarting point. But you've
really got to approach the wholeplate and not just rely on one
component to put across whatthey're expecting and what the
consumer is expecting.
Lindsay Stevens (18:38):
As Patrick mentioned, it's important to
make the nutritious meals heCara in the team create also
tastes delicious and fit withinthe set price range. Luckily for
them, peanuts are a fit. Here'sSherry with more on why peanuts
are a great fit for rds.
Sherry Coleman Collins (18:52):
Well, there are very few foods that I
would say are as incredible aspeanuts when it comes to
promoting healthy habits amongconsumers, right? So no matter
the life stage or age, peanutsoffer something to the eater.
They're nutritious and versatileand affordable and delicious.
That's a package you just can'texpect from so many other tasty
food options. It's you know,it's sort of the trifecta. I
(19:13):
always say a food you know, it'snutritious and affordable and
delicious. And we just don't seethat in so many other foods. And
as nutrition experts, we'realways looking for ways to make
healthy eating easier, moreaffordable and more craveable
and peanuts make that simple forboth consumers and dietitian.
Lindsay Stevens (19:32):
Like Sherry said, peanuts are affordable,
convenient and nutritious.
recipe development is alsosomething that almost all art
use do. Lyndi from Weis marketsays peanuts and peanut butter
are a great addition to thoserecipes.
Lyndi Wieand (19:45):
I like to use peanuts and peanut butter and a
lot of our recipes, especiallyduring our cooking classes or
our social media videos. Andthen when I'm able to get the
coupons and samples I like tobring them to health fairs or
community events or reallyanywhere Feel free to share
them, or just have themavailable outside my office for
consumers to walk by and grab acoupon and grab a sample.
Lauren Highfill Williams (20:07):
So from a farmer's perspective, why
exactly does NPB market rds? Andhow does it affect you as a
farmer? Jeffrey And StephaniePope are fourth generation
peanut farmers in Dreweryville,Virginia. Jeffrey also is a
former NPB chairman. Severaltimes over the past few years,
the Popes have graciously hostedharvest tours on their farm,
(20:28):
something we'll get into more alittle later. So they have
firsthand experience workingwith and educating RDS about
peanuts during these tours.
Here's Jeffrey on hisunderstanding of dieticians, and
why it's important to reach thataudience.
Jeffrey Pope (20:43):
So having worked in the peanut industry, you
know, I feel like I have apretty good idea of dieticians
and their purpose and the way welike to see them benefit us I
guess, as producers, and, youknow, to grow crops such as
peanuts, we rely on people tospeak their praises, right, and
(21:03):
to validate those praises. So weneed the good benefits of
peanuts to be validated, andthen scream to the masses. So we
can increase production so thatwe can raise prices so we can
sell what we grow. So that'show, as a producer, I think all
of us would, would view andrelate to dieticians, as they
(21:28):
fit into the grand scheme ofthings is, we see them right how
they benefit us in theproduction world. So that's
mainly how we interact with andbecome accustomed to and
familiar with dieticians.
Lauren Highfill Williams (21:45):
Like Jeffrey said, having rds sing
the praises of peanuts supportsour ultimate goal of increasing
consumption. In turn sellingmore peanuts. Rhea from
FleishmanHillard shares moreabout why RDS are an important
audience for peanuts to reach.
Rhea Bartlett (22:00):
So registered dieticians are a valuable
audience for the peanut industryfor a few reasons. First,
registered dieticians recognizethe importance of the nutrients
that come from the foods we eat.
And dietitians typically have avery deep understanding of how
those nutrients affect ourhealth status and our well being
so they're trained they'recredentialed health
(22:22):
professionals that can providecredible and sound guidance on
what and how to eat for optimalhealth. Secondly, registered
dieticians very often work insettings that put them in direct
contact with consumers. So thiscan be in hospital settings,
outpatient settings, counselingsettings, nutrition education
classes, or events and in ourlocal grocery stores. So in this
(22:45):
sense, dietitians are inpositions where they can
directly influence whatconsumers understand about their
food choices, which then alsoinfluence what consumers choose
to eat, what they choose todrink and what they choose to,
to buy and to cook for theirfamilies.
Lauren Highfill Williams (23:05):
So we have the why we reach out to
this audience. But how do wemake sure peanuts are top of
mind for rds? While we do a lotof activations in different
areas. One of my favorites isthrough the farm tour during
harvest season. Many of ourlisteners are familiar with how
peanuts are grown and harvested.
But if you can go way back intothe memory vault like me to
remember your first time on apeanut field. One of my favorite
(23:26):
memories is meeting a person whoactually grows the food that I
eat and talking to them in themiddle of the field. You also
can't beat the earthy aroma of afreshly dug peanut field. For
RDS who have never seen a peanutfield and possibly not ever been
on any farm. The experiencecreates similar memories that
stay with them for life, andignites a passion to share all
(23:49):
the great things they sawgrowers they met. In fact, they
learned about peanuts. Stephanietalks about what she's seen in
her experience as a host ofthese tours.
Stephanie Pope (24:01):
Bringing the Registered Dieticians to the
farm for me, it's important toexpose them to all aspects of
farming, to show them and to getthem to understand what it
really takes to put a crop inthe ground and bring it to
harvest and to show them a valueadded product. There's a lot of
(24:22):
sweat and tears that goes intoproducing a crop to bring it to
fruition. And I don't think thatthe everyday consumers really
understand that until you cansee it and feel it and touch it.
And these tours it gives themthe opportunity to be able to
(24:42):
see a lot of different aspectsand which peanuts can be used in
your meals every day frombreakfast to lunch, dinner
snacks. And I think there hasalways been in my opinion, a
kind of tunnel vision withconsumers when it comes to
peanuts because It's mostlypeanut butter. And with events
(25:03):
like this, you get opened up tonew products such as peanut
hummus and peanuts in yoursalad. And it's showing them how
to incorporate peanuts on a dayto day basis, and I think it's
important for people who havealternative lifestyles and that
need a plant based protein. Thiswill help them expand their
(25:24):
horizons and put peanuts on awhole other level.
Lindsay Stevens (25:29):
Going back to what was discussed earlier about
retail rds, we have a program atNPB that is specifically
targeted to this audience.
FleishmanHillard leads thisprogram for NPB and Rhea works
regularly audit. Here she iswith an overview of the program.
Rhea Bartlett (25:44):
Our retail rd program is basically our goal is
to inspire dietetic or retaildieticians to think about
peanuts in their work. And so,you know, that includes thinking
of us when it comes to resourcesor recipes or in store
(26:05):
activations. And we really justwant retail dieticians to view
the National Peanut board and usas a place where they can come
for tools as the resource theycan come to when they need
something. So for us what thisbasically looks like is a year
long engagement with the varioustouch points. Two examples of
this include quarterly toolkits.
So every quarter, we put pulltogether a variety of really
(26:30):
relevant information to theseason. So for example, if it's
the holiday season, we'repulling together, you know how
to be healthy for the holidaysor holidays specific recipes, we
want to be relevant. And we'resharing these this information
with retail RDS on top of thingslike samples, coupons, and other
nutrition handouts. So we sendthis quarterly to make sure that
(26:53):
we're staying top of mind withretail rds, the other thing we
do is we do promote the peanutpro certified program with
retail Artis just giving themthat chance to, to take
advantage of continuingeducation to give them maybe
some of the information theynever thought when it came to
(27:14):
peanuts and giving them more ofthat background information on
it. So we do have those varioustouch points. And our goal
really with them is to maketheir jobs easier by arming them
with the different assets theyneed. When they're when retail
RDs are working with shoppers,we're wanting retail RDS to have
(27:36):
all the assets and all theinformation they need to help
educate their consumers and theshoppers when they're whether
they're in store or teaching aclass or doing any other
activations. And some of thesuccess we've seen actually, is
we've been able to connect andbuild with built relationships
(27:59):
with retail dieticians fromdifferent stores. Specifically,
I wanted to just call out, youknow, these types of touch
points have allowed us to builda relationship with Weis
markets, and Jyndi Weiand who isalso on this podcast. So there's
been some great opportunitiesthere. In terms of our
(28:20):
successes, in terms oflearnings, I want to say that,
you know, this year we're reallyworking on making the materials
a little bit more turnkey, fordieticians, so that they don't
have to work so hard to figureout what to do with the
resources or how to use them.
were wanting to give themspecific ideas, or call out
(28:42):
specific activations and makeall the materials as like, grab
and go as possible to supportthe work that they're doing.
Lauren Highfill Williams (28:52):
Lyndi is one of the RDS who partners
with NPB through the retail rdprogram. Here's Lyndi on her
experience.
Lyndi Wieand (28:59):
Yeah, so my team has been fortunate to be able to
partner with National Peanutboard for a couple of years now.
So we've used a lot of resourcesfrom their website. We've done a
lot of recipes in our cookingclasses in the last two years. I
get the retail toolkits sent tome every quarter. And when
they're able to send samples andcoupons then I also like to
(29:22):
provide those to my consumers ortake them out to the community
when I'm able to. And I alsocompleted the peanut pro
certification training. So Ithought that that was a pretty
great opportunity to learn moreabout it and how to really just
spread the word to ourconsumers.
Lauren Highfill Williams (29:38):
We also reach and engage RDs more
broadly, like through the annualNational Conference of the
Academy of Nutrition andDietetics called FNCE where we
exhibit with our friends at thepeanut Institute. working again
with FleishmanHillard we have apeanut pros certification
course. This is a continuingeducation program for registered
dietitians. the program consistsof 8, 15 minute on demand
(30:02):
webinar modules that RDs cancomplete at their own preference
and pace. Rhea has helped bringthis program to life. Here she
is with more.
Rhea Bartlett (30:12):
So the peanut pro Certification Program is a
completely online self paceprogram specifically for
dietitians. Granted, anyone cantake it, but dietitians will
probably have the greatestappreciation for it. The program
provides eight on demandwebinars that equate to two
(30:34):
continuing education units. Sowhen when a dietitian completes
this program, they earn thestatus of being peanut pro
certified. And there's a verycute logo that comes along with
that certification, veryadorable. And so this program
has it covers, you know, theeight modules cover a variety of
(30:55):
different topics from just kindof your peanut nutrition 101.
And then it goes into veryspecific topics like peanut
allergies, the history of peanutfarming, and a variety of
different topics. And so it's apretty wide range of nutrition
information and, you know, foodinformation and a variety of
just different information fromthese modules. So those are
(31:20):
available online right now. Butthis spring, we have four new
topics coming. So after June, Iwant to say the entire peanut
pro Certification Program willprovide three continuing
education units for free toregistered dieticians and the
(31:41):
new topics are great. I'm gonnago ahead and just say all of
them because I think they're allwonderful. We have peanut butter
across diverse cuisines, we havethe role of peanuts in
supporting health and nutritionequity. We have the culinary
applications of different formsof peanuts and peanuts for
healthy aging. So a lot of goodstuff coming out this spring,
(32:03):
new information, another freecontinuing education unit for
dieticians, very cool stuff.
Lauren Highfill Williams (32:09):
If you'd like to become a peanut
pro yourself, or to share itwith your audiences, you can
find a link to the program inthe show notes. In addition to
our retail rd program, NPB alsohas a health ambassador program
that began around 2017. Ourhealth ambassadors are made up
of rds and wellness influencerswho have reached and engagement
(32:30):
with their peers and consumers.
The program is divided up intothree to four mailings spread
out throughout the year. Eachmailing focuses on different key
messages that RDS can promoteabout peanuts. Here's Sherry
with more.
Sherry Coleman Collins (32:43):
We love our registered dietician,
nutritionist friends, and so wehave a health ambassador program
that's not exclusive forregistered dieticians. But the
majority of the participants areregistered dietitians. And that
program is really geared towardhelping those folks understand
why peanuts are so delicious,why they're so nutritious and
how they can work for theirclients, regardless of what age
(33:06):
and stage they're in. We alsofeature all kinds of great
products. So we like to send outnew and novel products that
feature peanuts and peanutbutter in in ways that maybe
they're not familiar with,right. So we pair it with
education and promotionalmaterials, so that dieticians
can easily translate those intomessages for social media, and
(33:26):
for their clients one on one andthen for their larger audience
if they're working with themedia.
Lauren Highfill Williams (33:31):
In the past, we've had health
Ambassador boxes that focus onplant forward lifestyles,
building a balanced bento box,and peanuts and diabetes. We did
a really fun activity around theholidays last year that centered
on baking with peanuts. Weincluded peanuts, peanut butter
and powdered peanut butter, arecipe card for triple peanut
(33:51):
butter cookies, and a customapron. We also had an
interactive element and hosted abake along where ambassadors
join Sherry on Instagram Live.
So follow along, chat and makethe cookies together. All while
learning about the uses andbenefits of peanuts. Through all
of these programs NPB's intentis to provide a multitude of
ways for us to connect with RDSso that we're able to reach more
(34:13):
and keep peanuts top of mind.
Lindsay Stevens (34:19):
If you've been paying attention, you may have
noticed how the job of an RDconsists of a lot of in person
interaction, which it does. Atits core dieticians work with
people not food. So how are theyable to operate during stay at
home mandates and socialdistancing? Well, social media
became a huge tool for RDS toleverage. Here's Lyndi on how
her social media use changedduring COVID.
Lyndi Wieand (34:42):
So we are doing recipe videos all the time and
we were doing we're doingFacebook Lives. We're doing
Instagram lives. So before COVIDWe weren't doing any of that. So
we had to kind of reimagine howwe can promote our services and
promote our nutritioninformation in a in a new way.
So social media has definitelyin the presence has certainly
(35:03):
increased.
Lindsay Stevens (35:05):
Social media has become a place for RDS to
reach potential clients andconsumers. The ease of being
able to post advice and have itimmediately available to a wide
audience allows RDS to reachmore people than ever before.
Leveraging Social media isbecoming a standard practice to
according to a study of morethan 4000 physicians by the
social media site quantica MD65% of physicians use some form
(35:30):
of social media for professionalreasons. And this number is
increasing. Rhea fromFleishmanHillard talks about
this evolving power of socialmedia for dieticians
Rhea Bartlett (35:39):
when I started working more in public
relations, I didn't realize howmany dietitians were on social
media and how frequently theywere posting and how many big
major rd influences wereinfluencers were out there. I
honestly think I was superoblivious to it and didn't
realize that it you know, thatrds, were reaching out on social
(36:02):
media platforms, I think my mybrain was so focused on being in
the community setting, that Ididn't necessarily see the
potential until more recently,where I was like, okay, there
are dieticians out here,posting, you know, really great
information. There are peopleout here really representing the
(36:22):
profession, you know, and, youknow, sharing the information
that that they have with justwidely, it's great.
Lindsay Stevens (36:34):
It's one thing to post information online, it's
another for people to believeit. One cross sectional survey
of parents of children zero to18 years old that we're seeing
in clinics and inpatient medicalunits focused on how relevant
health information on socialmedia is. 68% of parents use
social media for healthinformation. Another survey
conducted on behalf of theAmerican Osteopathic Association
(36:56):
asked questions about socialmedia use in the sharing of
health information. Of the 2204US adults surveyed 551 were ages
18 to 24, and were categorizedas millennials by the AOA 32% of
people took a health relatedaction based on information they
found on social media. That samesurvey also saw 15% of parents
(37:17):
with children under the age of18 have self diagnose a health
concern based on informationthey found on social media. But
what if the health claims theyrun online aren't true? Well,
that's a problem we're currentlyfacing.
Rhea Bartlett (37:29):
I've been on social media and have seen, you
know, misinformation, and Ithought to myself, Oh, my gosh,
I wish I could correct this or Iwish I could speak up, you know,
and say something about it. I'mnot that public on social media
platforms. I don't have a verypublic account. But um, so I
definitely think there, thereare a lot of dietitians who are
(37:51):
wanting to make sure thatthere's credible information out
there on social media. And Ithink I want to say that, you
know, that is a motivatingfactor in in how much dieticians
on social platforms are growing.
But I definitely think there isalso just that general change
in, in how we interact andsocial media platforms are
(38:14):
becoming more and more popular,and they're growing and they're
changing. And dietitians arejust finding really creative
ways to use, you know, Instagramstories and a real the TIC TOCs
to share the information theyhave and make it interesting and
engaging and reaching, you know,the younger audience even with
(38:34):
really cool information. So Ithink it's a little bit of both.
Lindsay Stevens (38:41):
So yes, putting healthcare information on social
media makes it more widelyavailable, and perhaps in a way
makes health care moreaccessible. But that means
there's also opportunity formisinformation to spread
rapidly. Or these can combat thespread through resourceful and
informative ways on their socialmedia platforms. On a brighter
note, the rd industry isexperiencing rapid growth. As
(39:02):
more companies and industriesrecognize the benefits of
working with rds, the morespaces RDS are able to enter.
Here's Rhea with more on thisgrowth.
Rhea Bartlett (39:11):
From what I've seen, dieticians are entering
new spaces. I want to say thatwhen I was in college and just
becoming a dietitian, I thoughtyou know, dietitians only work
in hospital clinical settings.
And that's it. But as time haspassed, I've seen dieticians in
more and more spaces that arenot medical and not clinical. So
(39:34):
I'm seeing that RDS areincreasingly where consumers are
spending their time so we'retalking about where they're
working, where they're playing,where they're learning and where
they're shopping. And so when itcomes to brands or organizations
that want to work withdieticians, I would say, you
know, it's important to considerwhere do dietitians are and to
(39:58):
take advantage of those touchpoints. And to kind of, you
know, make sure you're workingwith the dieticians who are most
in touch with the audienceyou're trying to reach.
Lindsay Stevens (40:15):
Sherry also shares Rhea's optimism about the
role and influence of rds in thefuture.
Sherry Coleman Collins (40:21):
Well, you know, I think that there's
nothing but growth ahead forregistered dietician,
nutritionist. And you know, wealready know that there's a
shortage of dietitians, thereare more opportunities out there
right now than there aredietitians ready to fill those
positions. So I think we'regoing to continue to see
registered dieticians in theclinical settings that they've
traditionally been traditionallybeen in, but we're gonna see
(40:42):
them growing in opportunities inall other areas as well. And I
think as that happens, thenthere'll become more
opportunities for brands and forfolks like National Peanut board
and all of the peanut industryto engage registered dieticians
with products and with messagesand information that can help
their clients make betterchoices, whether they're at the
(41:05):
grocery store, or they're there,or they're in a restaurant or
they're there, unfortunately,might find themselves in a
hospital,
Lindsay Stevens (41:12):
not only will RDS be in demand for the new
development of post COVID,health kick menus, but they'll
also be needed in a couple ofyears from now, as menus and
trends continue to evolve.
Here's Patrick.
Patrick McDonnell (41:23):
I think it's like you know, it's like any,
any approach where you can bringin an expert who makes you
better and stronger. That's thereason that we brought Cara in
it was you know, if we can addnutrition, if we can add origin,
calories, fat, sodium, towhatever we're developing,
(41:47):
that's an added plus for the forour customers or clients,
whether they asked for it ornot. It also keeps us on the on
the right line, if we'redeveloping 30 menu items for a
hotel chain, that are going toget folded into three 400
locations. There are consumerswho are coming in there who
(42:11):
would like to know what they'regetting. And if they can put
just put a even a footnoteunderneath the recipe items
saying these are the caloriesthis is the sodium. And then you
know, the consumer then feelsthat there's being there's a
responsible approach to the menudevelopment also, but also to
(42:31):
their experience. I think theexpectation is look after me,
I'm giving you my money I'mtrusting you look after me. So
Cara has has been a veryimportant part of that we did a
big project for a major hotelchain, where we developed 85
menu items for a breakfastprogram that was going out to
three 400 hotels, an internalwebsite, able to download,
(42:58):
create their menus, and Cara didall the nutritional development
on every one of them. So any,any change GM at that hotel who
decided that it was going to usethat particular program had that
information on hand and couldalso make an informed decision
about what he or she was puttingon their menu. It's behind the
(43:20):
scenes, but it's really, reallyimportant.
Lauren Highfill Williams (43:26):
As we wrap up for today, we hope that
you've gained a betterunderstanding and appreciation
for the behind the scenes powerand influence of registered
dieticians, and maybe been alittle inspired about how you
can engage with this importantgroup yourself. From what's on
the school lunch menu toproducts you choose at the
grocery store. There are veryfew places where registered
(43:47):
dieticians aren't when it comesto food. And we need to keep
peanuts a top choice for thesenutrition pros. So Lindsay,
today's topic is one that youweren't as familiar with as many
of our previous episodes. Sowhat interesting thing did you
learn from this experience?
Lindsay Stevens (44:05):
Yeah, so I kind of have two things that I
thought were super interesting.
The first is when I was talkingto Sherry for this episode, I
like learned about like theextensive training that
dietitians have to go through inorder to become one and I had no
idea like I I like compared itto like it like a doctor with
the amount of like recent like,clinical hours and stuff like
that, like it was just a lotmore intense and a lot more kind
(44:29):
of well rounded nine, I thoughtit would be. And then also the
other thing was that I had noidea they were in as many places
as they could be so like, Imean, when you think about it,
it makes total sense. Like whylike hospitals and like places
like that would need a dietitianbut it is less, you know, top of
mind to be like oh like researchand development for menus and
(44:50):
stuff like that. So I thought itwas really interesting to learn
about that. So
Lauren Highfill Williams (44:56):
yeah, I think those are both really
great points. and justrecognizing, like you said the
over 1000 hours or something ofpractical work that dieticians
have to go through really putsinto perspective. You know,
those ads you might see onlineof like the comma certified
nutrition, something something,you know, online in two months.
(45:20):
If it's nutrition expert likein, you know, a totally
different light when it'sactually true when we're talking
about those registereddieticians.
Lindsay Stevens (45:29):
Yeah. So Lauren, this isn't you're a lot
more familiar with this topic,since this is, you know, more
your domain. But I was wonderingif, you know, at the end, we
talked a little bit about aboutthe social media use if you have
ever used social media to getmedical advice for your
children, as mentioned.
Lauren Highfill Williams (45:51):
I'm definitely part of, you know,
like some Facebook mom groupswhere there's all kinds of
craziness going on, and those inthose private groups, but I
think having the privilege ofworking with Sherry and some
other registered dieticians, andnutrition pros over the years, I
know what to look for to makesure that the information is
(46:16):
coming from a trustworthysource, you know, digging a
little and not just takingsomebody's posts online or
comment in a Facebook group.
taking that and applying it tomy to my own life. And I've been
able to provide some help. And Iwouldn't say nutrition advice,
but what I know from my work andworking with peanuts, when when
(46:39):
my other moms have questionsspecifically maybe about
introducing commonly allergenicfoods like peanuts, I can chime
in and say, well, here's whatthe latest research shows. And
here are the guidelines. Yeah,I'm not taking anything anybody
says in a mom group. That facevalue for sure.
Lindsay Stevens (47:04):
Well, so thank you so much for your your two
cents on the medical advice onsocial media. So I thought
today, we would switch it upfrom a joke and maybe I'd ask
you a little peanut triviaquestion and see if you can get
it right. All right. So Lauren,this is knowledge that you would
probably use in your everydaylife. And so I'm, you know,
(47:27):
expecting an exception hereexact answer. Not anything. Oh,
nothing. So.
Lauren Highfill Williams (47:35):
Oh my gosh, so much pressure. Okay.
Lindsay Stevens (47:38):
How far was the furthest peanut ever thrown? Oh,
Lauren Highfill Williams (47:41):
my gosh. Here I am. thinking really
hard. Facts. I know. How far wasthe furthest peanut ever thrown?
Or what was the furthest apeanut has ever been thrown? I
guess it's the moregrammatically correct way to say
it.
By a human,I assume it wasn't specified.
But I'm going with Yes. Okay.
(48:02):
I'm just thinkinglike, you know, loading up a
tennis ball launcher with.
Lindsay Stevens (48:08):
I don't think it was that intent.
Lauren Highfill Williams (48:11):
I'm gonna say like 20 feet. Let's do
21 feet. And eight inches.
There's an exact number for you.
Lindsay Stevens (48:21):
out about 100 to it. It's 104.4 feet. Oh, my
gosh, I know.
Lauren Highfill Williams (48:28):
I need some validation that that was
actually a human person. Thatseems really far.
Lindsay Stevens (48:33):
Not I mean, I feel like context would be nice,
but I don't have it for you atthis. Yeah. All right. But you
know, we actually did a peanutjuggling challenge with so with
our, our partnership with the18. We ended up you know, seeing
so I'm a big soccer fan. AndLandon Donovan, and Jordan
(48:55):
Morris. We were Landon Donovanis a former US Great. Well, he
still is great, but he's formerUS men's team player, Jordan
Morris currently on the teamgoing to the World Cup. And we
gave them a peanut to see howmany times they could juggle it
like with their feet, you know?
Oh, okay. And they got threebetween them. So Wow. Let's say
we'll see we have a jugglingcontest going on. So we'll see
(49:15):
if that is is broken if thatrecord is broken, but who knows
he might have a new record toquestion you on.
Lauren Highfill Williams (49:24):
Yeah, there we go. That's exciting.
All right. Well, thank youeverybody. Today for joining us
for our discussion aboutregistered dieticians. Check out
the show notes for lots of linksthat we mentioned on the show
and more info. And you can alsogo to National Peanut
board.org/podcast. And I wouldalso like to recognize and thank
(49:47):
a couple of additional NPDstaffers to help us with the
podcast. Demarquine Houston isour engineer and sound designer.
And Darby Johnson is ourreporter. So look forward to
seeing you next time.
Lindsay Stevens (50:00):
Thanks for listening
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