Hi wondering if anyone knows any programs the help new RDN grads with managing first clinical roles. I don't feel like I'm getting the mentorship I need in my first clinical role and I don't want my performance to suffer. I know this is usually an informal thing, but if you do know of any resources please let me know! Or if anyone may have interest in mentoring please let me know!!

Curious on everyone’s experience and perspective in dietetics with “job killer” tattoos (such as the face, neck, hands, or fingers—that cannot be hidden easily by standard business attire).

My facility recently updated their dress code policy mandating all long hair be put up but uniquely allowing “job killer” tattooed and gauged piercings

I’m well-established in the field and have maintained the same acute care employer for over a decade. Not an intern or student. The RNs here are fully covered in tattoos; the ones working LTC especially.

Anyway, I recently got very simple (few dots) finger tattoos on one hand and my children’s birth years as a side palm tattoo on the other handand there has been no issue. This was before the updated policy.

My geographical area has a deficit of dietitians. Employers are vying for dietitians. However, I also noticed during jury duty the the local district attorney has a hand tattoo! I’m near the point where I’m planning a vegetable cornucopia neck tattoo (apropos for a dietitian-nutritionist).

The acceptance of job killer tattoos, I cannot tell if it is unique to this area or a generational change.

Curious to see everyone’s opinions.

Long story short- I was hired as a renal dietitian right after I finished my program and passed the exam. I have personal renal experience but limited as a dietitian. The previous renal RD left years before I started so I had no one to train me. Fast forward a year and I’m now being reprimanded for things I didn’t even know were an issue. I have a few questions.

1. How does rounding work with the nephrologist and social worker? And what questions should I ask while rounding as a group?
   - I’ve rounded only a handful of times but the SW told me the doctor said I was taking too long with patients. I typically see them on my own for additional time either a week before or after.

2. What does a day to day look like for a typical renal RD?
   - I know every clinic is different but I would like an idea of what the flow is like.

3. How do you deal with being blamed for patient’s labs?
   - I try to meet patients where they are and celebrate small wins (even if labs have decreased but are still elevated). But to the care team I’m not “doing enough” when the lab data doesn’t meet our clinic goals. I’ve had family members on dialysis and I’ve heard first hand how pushing too hard can have the opposite effect and ruin rapport. I try to do my due diligence but people have their own life’s and stuff happens- I try to be empathetic and find a compromise with small changes in their diet and offer resources or alternatives.

4. How long do you typically spend with each patient?
   - I’ve got in trouble for not talking with patients long enough. When a patient doesn’t want to speak to me- I don’t push. I ask if they have any nutritional concerns and if I can do anything for them at this time. I also present their labs with my contact info and let them know I’m always available and will check in with them next month.

I graduated recently and am currently working toward passing my RD exam. I have my provisional license, and I’ve been applying to so many dietitian positions, but I’m not having much luck. It’s honestly starting to get discouraging, and I’m beginning to lose hope.
Is it harder to get hired toward the end of the year? Do hospitals and healthcare facilities tend to slow down hiring around the holidays or wait until the new year to fill positions? I’m trying to stay positive, but it’s hard when you’re applying to so many jobs and not getting anywhere. I’d really appreciate hearing about anyone else’s experiences, especially new grads who were able to find a position before passing their RD exam. Any advice is helpful!!

What do people do with patients on medium-long term TPN who cannot have lipid due to allergies (tree nut and legume) and are only allowed water and meds orally?

I’ve seen reference to a couple of teaspoons of various oils e.g sunflower. The MD has agreed to the minimum amount required to avoid EFAD.

Do people also need to have a source of DHA/EPA if their intake of LA/ALA is the bare minimum? Since the conversion of ALA to DHA/EPA is not very efficient?

I work in outpatient and lately have felt burnt out. I eventually want to get my CDCES.

I’ve been thinking of my long term plan and feel a little less certain about the dietitian path as a whole. Other than the CDCES, I’m not sure that there are opportunities that feel “worth” the effort. Money is a big part of it. I’ve had to work a job plus a side hustle longterm.

I’m curious for the RDs that really enjoy what they do, what have you found that really felt “worth it” to work towards as a RD?

What’s the longest you’ve stayed in one position?

What’s the longest you’ve stayed at a company, in multiple positions? Does your employer have a career ladder?

Are you more likely to switch jobs for better benefits and compensation, or to work in a different speciality?

What keeps you excited about work everyday?

I’m struggling with career decisions at the moment. Currently unemployed after leaving my job of nearly a decade. Considering a career change to something outside dietetics, but also wondering if I should just change work setting instead, since I no longer felt challenged in my role. There was no clinical ladder or growth opportunities of interest to me (food service, or middle management) at my last company. At the moment I don’t have any career goals and have not gotten much inspiration from others I’ve networked with. Most of the RDs I know have been in the same positions for 15-20+ years.

I don’t feel negatively about being an RD, I’m just trying to figure out what’s next. I don’t need my job to “fulfill” me, but I also don’t want to be a robot for 8 hours a day.

Is this the sign to try private practice?

I recently transitioned from an inpatient to an outpatient dietitian role, and I’ve realized that I could use more training in assessing and counseling patients with GI conditions, especially SIBO, IBS, and those starting a low-FODMAP diet, as well as patients experiencing general GI symptoms.
Since most of my previous experience was in inpatient care, I feel that my knowledge in this area is pretty limited. I’d love to expand my knowledge and build more confidence so I can better support my patients.
Has anyone had a similar experience when first transitioning to outpatient care? I’d really appreciate any recommendations for reliable podcasts, courses, or other resources that could strengthen my knowledge and skills in GI nutrition.
Thanks a million in advance!

Hi there!

Any recommendations about how to approach potential SELs/preceptors (same thing … right?) or how to get a foot in the door early with an opportunity?

I‘m applying for MS programs for Fall 2027 but I see how hard it can be to secure SELs! I was hoping to secure these early (open to volunteering/doing something helpful in advance)

I thought about emailing local dietitians to request a time to interview them about their profession (in a time-respectful way) but I’d hate to sound stupid or otherwise burn a bridge when I’m this green about lingo/the profession/what I’ll ultimately need to do.

Thanks!

Anybody else have a background in food science and decide to go into dietetics after working in the industry for a while? I've been in the industry for about 2 years now after receiving a master's in food science. I am currently working as a product development food scientist. I enjoy the formulation work and chemistry side of food science, but I feel like something is missing. I enjoyed nutrition classes in college, basic biochemistry, and think I would enjoy working with people and seeing more of a direct impact of the work that I do. I am also an endurance athlete and really interested in fueling for performance in endurance sports. In my formulation work, I have specifically enjoyed formulating foods targeted for specific populations with specific dietary needs.

This is my first step toward considering going back to school to become a registered dietitian, just curious if anyone else has done this with a food science background and hearing about their experiences!

Has anyone heard of Sylvan health? They seem to be a newer telehealth company and offer w-2 salary positions. I have an initial interview next week. Id been contemplating leaving my current job for something remote. I cannot find anything experience wise about the company. Does anyone have an experience with them?

What are your reasons for not passing an intern at your site?

Hello all! I was on the process of becoming an RD but a meeting with s professor left me a little bit confused. I studied abroad, both my masters and my bachelors. However, both degrees as validated by an agency and they equivalent to a US degre. I do have to take 7 classes to get my DPD tho. Up until here, great, I am finishing the DPD next semester.

The problem comes here: I thought that with the DPD, bachelor, master and intership, I would be done. But my professor mentioned something about graduate certificate starting 2027. I was like, WHAT? is this a new thing?

I am supposed to start my intership August 2027. My masters is in Sports nutrition and valid in the US, isnt that enough? Not I might have to take more clases about nutrition for the masters? ACEND this is ridiculous, nurses dont even need a masters!!!!

I am so confused, please any guidance is helpful!

I had a patient asking a lot of detailed questions about gout and foods to avoid, so I sought out information on the specific purine content of foods, and am now confused. Here is what I am referencing for the data https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/methods-and-application-of-food-composition-laboratory/mafcl-site-pages/purine-content-of-foods/

On a source like this https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gout-diet/art-20048524 common recs are to limit red meat, liver, and shellfish (we'll reference shrimp). Chicken is never recommended to be avoided.

I assumed that a gout diet is a low purine diet, but am confused when I look at the numbers

(All are purine content per 100g serving size. I did raw for each item)
Red Meat (93/7 ground beef): 189 mg purines
Liver (Beef): 197 mg purines
Shrimp: 182 mg purines
Chicken Breast: 289 mg purines

If chicken has the highest purine content, shouldn't we be avoiding chicken for gout? If not, why not?

I am about to take it this weekend and am SOOOO nervous. I do work in an acute care facility and we do A LOT of PN (compounded)/EN. I am also on our facility’s Enteral Access Team (only 4 of us are trained at my ~800 bed hospital). I have read through most of the ASPEN 4th edition core curriculum text book, but I still don’t feel like I am prepared enough.

Any words of encouragement? Your girl is flippin’ out!

Does anyone know if there was a pathway to obtain a full Texas Licensed Dietitian (LD) license within the past several years without passing the CDR exam or holding the RD/RDN credential?

My understanding is that CDR registration was required, but I’m wondering if there were exceptions, waivers, or alternative pathways I’m unaware of.

I’m specifically asking about full licensure, not a provisional license. I’ve contacted TDLR but haven’t received clarification yet. Any insight would be appreciated!

Hey all, does anyone know of any remote RD positions that don’t involve direct 1:1 counseling? I’m a relatively new RD currently in a LTC setting and the lack of support and training is absolutely terrible. It’s deteriorating for my mental health to keep working here. I have also worked with counseling, but have found I don’t enjoy counseling or face to face patient work at all. I have found that I love working behind the scenes of things (charting,paperwork,social media, etc) and I would love to find something that fits this criteria. If anyone has any recs, lmk!

1. Salary or hourly wage
   
2. How many years have you been a RD?
   
3. How many years have you been a CDCES?
   
4. Location

I make $38.78 been a RD for 7 years and a CDCES for 3. I’m in a burb of Chicago. I am quite unhappy with my pay.

Hii I just started my first job as an acute dietitian and honestly feeling anxious of all the things that could go wrong 😵‍💫 I also sometimes feel like I have no clinical knowledge 👍 Can anyone relate? does this get better? Has anyone got any fun stories to share?

I just cover myself and my HMO premium will actually be going down by ~9%/$9 each paycheck starting in 2027, with no change in deductible ($0 deductible) or out-of-pocket max. Copays for most visit types and prescriptions will be increasing nominally though by $10 to $20.

Heavily considering learning and taking on NICU but I love adult critical care and currently cover a 20 bed ICU. For people who went from practicing with adults to babies, how was the transition? Were you still able to keep your adult skill set while managing both? Advice appreciated!

Anyone else experiencing a sudden drop in bookings? Like very sudden. From full to crickets in the last month. I take mostly insurance based clients who pay little to zero out of pocket.

I work as RD in psych and does anyone have any tips on patient who refuse to eat because they claim it’s fasting for religious reasons? They have low bmi so not sure how to go about this while respecting their religious beliefs.

Hello!

I’m interviewing for a county WIC position and I was told it would be a panel style interview. Does anyone have any experience or advice on what to expect?

For reference, I am a veteran, have a culinary degree, and I graduate my Nutrition BS program in June. I completed an internship with another county’s WIC over the summer and enjoyed it a lot. It was a SNAP-Ed position and I enjoyed it a lot! I was offered a position in that office, but the commute was too long for me long-term.

I applied for this position back in July and just now heard back from it last week, so I’m hoping my patience can get me some brownie points as well.

it has been been a long time since I worked in Healthtouch software. Anyone with experience willing to walk me though macro building, I do not recall using this as end-user. Feel free to DM. Just looking for some basic 101 pros/cons and when it used: