March, 2007
Five Dietitians Living the Dream
By Sharon Palmer, RD
Today’s Dietitian
Vol. 9 No. 3 P. 34

Meet these fabulous dietitians and take a look at how they made their careers work for them.

Connie Guttersen, PhD, RD, Author of The Sonoma Diet
You probably noticed a little book called The Sonoma Diet (Meredith Books, 2005) making the circuit last year. It was highlighted on television shows such as The View and The Early Show and even landed on The New York Times Bestseller List. It seemed like everywhere you turned, you couldn’t miss The Sonoma Diet’s lovely, pastoral book jacket in bookstore fronts and department store aisles. The thing that made this diet book so special was that it was penned by an RD, a rare occurrence in today’s best-selling diet book world. The Sonoma Diet incorporates many principles dietitians have been preaching for decades. It urges readers that losing weight is not about “dieting” but rather enjoying good, healthy foods for a lifetime.

Coming from a long line of physicians, Connie Guttersen, PhD, RD, author of The Sonoma Diet and its companion The Sonoma Diet Cookbook (Meredith, 2006), first felt the call of nutrition when she was involved with her father’s medical practice in southern Texas and observed how obesity contributed to many health problems. “I wanted to do something with education and lifestyle that wasn’t extreme but something that any American could do,” says Guttersen, who subsequently emphasized obesity-related health in her graduate studies.

But Guttersen took a turn in her career to fine-tune her approach to resolving obesity. She discovered the connection between flavor and nutrition when she moved to California’s Napa Valley and began teaching at the Culinary Institute of America at Greystone. “Before, we didn’t teach about flavor; it wasn’t a health issue. But flavor can be leveraged into a healthy way of eating. The flavor principle and focusing on ‘world flavors’ can change the way Americans eat,” says Guttersen, who observed during her travels that the Mediterranean style of eating contributed to a healthy weight. While living in California’s Sonoma region, Guttersen discovered a pocket of people living the Mediterranean lifestyle. They enjoyed meals that were fresh, natural, and whole rather than processed. People understood where their foods came from and celebrated them. Her life work seemed to culminate into The Sonoma Diet.

How did Guttersen get her book published? Her nutrition career helped forge many important connections, developing a solid reputation over 13 years. She had worked as a nutrition consultant for a number of corporations, including Kraft and Panera Bakery Café. Guttersen also did her fair share of public speaking and interviews. “Always work toward an established reputation with other professionals. Branch out. Don’t just stay with dietitian groups; interact with other levels of the food chain,” advises Guttersen for dietitians who want to break into publishing.

The success of The Sonoma Diet has allowed Guttersen to make a difference—something about which she is passionate. “Healthy eating is part of [a] lifestyle—it is not separate, it is not a diet. We choose this career because we want to make a difference. Anyone can do this with the profession and drive.”

Guttersen believes dietitians are becoming more visible in the publishing world, but adds, “We should be more visible. There are a large number of people publishing on nutrition who are not dietitians. Consumers still need to better recognize what the RD means. It’s up to dietitians to get out there.”

To learn more about Guttersen, visit www.sonomadiet.com.

Ellie Krieger, MS, RD, Author and Host of the Food Network’s Healthy Appetite
You may say Ellie Krieger, MS, RD, is living every dietitian’s dream as the host of the hit Food Network television show Healthy Appetite (airing Saturdays at 1 pm ET/PT), featuring the tagline “Discover ways to eat better, live healthier and feel great.” As Krieger says, “I’m an overnight success 10 years in the making.”

What does the career path to television host look like? “Instead of a breakthrough, I think of it more like chipping away. If you chip enough, there’s a hole,” says Krieger, whose resume is full of various events that led her in front of the camera—from her work as a Wilhelmina model to her position as director of nutritional services at La Palestra Center for Preventative Medicine.

“I was interested in food from the minute I was born,” says Krieger. “I started thinking about nutrition in my teens when I really started revamping my eating in a positive way to control my weight.” Krieger received her bachelor’s degree in clinical nutrition from Cornell University and her master’s degree in nutrition education with an emphasis on mass media from Columbia University, the latter of which helped her land an internship at CNN—a big “chip” in her career block that gave her hands-on experience in television nutrition news.

“I saw a different opportunity in dietetics. I was always interested in theater, acting, and modeling. I combined the things that I loved to do,” says Krieger of her early aspirations of pursuing a profession in nutrition in mass media. In addition to her clinical work at La Palestra, she worked in private practice, counseling celebrities and executives. She ventured into freelance writing, eventually being published in national magazines such as Women’s Day and Parenting. In addition, she served as a spokesperson for many commodity boards and brands, such as the California Strawberry Commission.

Krieger appeared as an expert on several television shows, including The Today Show. “I always pitched myself to TV producers or the Food Network as a guest expert. Then one day, a producer who was looking for someone to host a national TV show called Living Better got my name,” says Krieger. She went on to host that show for two years, which gave her a good deal of knowledge about the cooking show business. After Krieger wrote her book Small Changes, Big Results (Clarkson Potter, 2005), the Food Network called her about starring in a healthy eating cooking show—and the rest is history.

“Dietitians are more visible now. There is a new generation of dietitians, not just age-wise. A lot of dietitians are more media-savvy. They are changing the typical image of dietitians,” says Krieger. “I am amazed at the number of men and women in nutrition who are so on-the-ball and entrepreneurial.” Krieger finds her nutrition background well-respected by both producers and viewers. But she also believes dietitians still face challenges in the media. “For some reason, the [term] RD is sort of clinical. It’s very unsexy,” Krieger notes.

What sort of advice does Krieger dispense for breaking into mass media? “First of all, look beyond the want ads. You’re just not going to find one for this career. Develop a reel of appearances on camera. Start small; build up a portfolio of public writings. Start learning where you can make mistakes without major repercussions, like on local access TV or local news. You have to be self-starting. Make it happen for yourself,” suggests Krieger. She also recommends that you keep your day job, as this career is slow to ignite. You can begin by writing for local newsletters or newspapers and appearing in local or college news to build your resume. Says Krieger, “The new media is so cool, anyone can have a voice. It’s a really exciting time. Start a blog, get noticed.”

To learn more about Krieger, visit www.elliekrieger.com.

Allan Borushek, Dietitian and Calorie King
Chances are if you’re a practicing dietitian, you refer to one of Allan Borushek’s handy tools every week, whether it’s one of the most comprehensive food databases to date, CalorieKing.com, or his global best-selling book, The Calorie King Calorie, Fat & Carbohydrate Counter (Family Health Publications, 2006). Yet, you haven’t even scratched the surface of the CalorieKing empire, the weight management company founded by Allan Borushek, an Australian dietitian and health educator with more than 30 years of experience in dietetics. At 20,000 members strong, the CalorieKing Club is an online, all-inclusive, interactive weight management tool that steers clear of fad diets and focuses on long-term weight management through calorie control. CalorieKing University is an e-learning platform that offers a 12-week course to teach consumers the skills to effect permanent weight loss. The Calorie King has also developed sophisticated nutrition and exercise management software.

How did the Calorie King get his big break? Borushek started by studying biochemistry but found he wanted to do something more than work in a laboratory. “Dietetics looked as though it might open up a whole new world, particularly for a bachelor where the cooking classes would come in handy—and an all-female setting was also an added attraction,” quips Borushek. So he completed a postgraduate degree in clinical nutrition and dietetics. But instead of working in a hospital setting, he sold life insurance policies for two years, honing his business skills.

“The novelty of selling life insurance policies wore off, and I was ready for greater things. Little did I know I was about to become a born-again dietitian,” says Borushek, who notes that there was a shortage of dietitians in Australia at that time, and physicians were seeking out dietitians for patient referrals. Thus, Borushek set up shop as a private practice dietitian, relying on his recently gained sales and marketing skills.

Borushek’s first publishing venture was a direct result of his private practice business. “As the result of being in private practice and charging a fee, you felt obliged to make sure clients walked away with adequate written and printed resources from which they could continue to learn. I found there was no Australian calorie counter, so [I] set about compiling my own,” says Borushek, whose first edition was a modest 32 pages. His first calorie, fat, and carbohydrate counter was published in Australia in 1973. Other Australian books followed on weight control, diabetes, and heart disease, all well-illustrated and destined to become best sellers. Borushek’s no-nonsense approach to calorie management arrived at the very time that the first fad diets were popping up across the globe.

Borushek’s wife, Helen, played a key role in the development of his early business, assisting with research, typesetting, and office management. Twenty years ago, the U.S. Calorie Counter edition was born when tourists visiting Australia purchased the Australian version to bring home. When Borushek received requests for additional copies, he opened his eyes to the opportunity awaiting him in the U.S. market. Borushek launched an office and warehouse in California to serve as his U.S. headquarters. The Calorie King Calorie, Fat & Carbohydrate Counter has since sold many millions of copies around the world and often finds itself on the top 100 best-seller list.

The CalorieKing Web site was first established in 1996 to hold the many thousands of food products that could not be included within the limited space of the book. “With a team of researchers and data entry people, the database has grown into the largest within the U.S., with some 50,000 food entries. Over 200 fast-food and restaurant chains are represented,” adds Borushek.

It’s very much a family kingdom at CalorieKing. Borushek’s son, Aston, manages the technology side of the business. In addition, CalorieKing employs 25 people in Australia and eight people in the United States.

“There is no question that dietitians are becoming more visible in today’s world of food and nutrition. Both health professionals and the public see them as an integral part of the healthcare system. Dietitians have a central role in the fight to improve the health of the nation,” says Borushek, who believes that despite all the fad diets that have been promoted over the years, dietitians are gradually being recognized as the nutrition experts.

Says Borushek, “I like to encourage dietitians to branch out and take on new challenges—whatever keeps the creative juices flowing and about which you can become passionate. However, if you’re going into business for yourself, be sure to arrange your finances to withstand any pronounced period of reduced income. Compile a strategic business plan and seek advice from others with whom you expect to conduct business.”

To learn more about CalorieKing, visit www.calorieking.com.

Deborah Robison, RD, Director of Media and Communications at Darden Restaurants, Inc. and Seasons 52 Restaurant
If you’re searching for superstars in the culinary and media relations-meets-dietetics world, you’ll find Deborah Robison, RD, at the top of the list. Looking back on a 20-year career studded with experience in food publicity and public relations, Robison is possibly most proud of her latest project: directing publicity and media relations for Seasons 52, a new test concept for Darden Restaurants, Inc., the largest casual dining company in the world with chains such as Olive Garden and Red Lobster under its hat. Seasons 52 is an innovative fresh grill that aspires to “celebrate living well through seasonally inspired healthier dining, 52 weeks a year.”

“This position has truly brought all of my professional background together. Seasons 52 is based on healthier dining. The nutritional guidelines are that the meals have to be below 475 calories,” says Robison.

How did Robison find herself as the force behind a new dining concept for one of the most powerful restaurant chains in the country? She calls it a culmination. Robison found her way to dietetics early on when home economics first appealed to her. She considers herself fortunate to have attended The Pennsylvania State University, where she found a wonderful nutrition and dietetics program awaiting her. After completing a dietetics internship at a large hospital in New Jersey, Robison quickly realized she wanted to do something different with her dietetics degree.

“My career has been a melding of two specialties: dietetics and public relations-marketing communications. I was fortunate enough to join public relations in the ’80s,” says Robison, who broke into the field by noticing that while based in Connecticut, she was surrounded by large packaged food companies and publishing houses. “I looked for ways to use mass communications to promote and educate people about nutrition.”

Robison made contact with the public relations agencies specializing in food publicity during an era that saw nutrition first taking off as a positive attribute to market products by food manufacturers and landed a job with a public relations firm working with clients in corporate nutrition. Robison adds, “It was a very exciting time. I managed many different commodity groups and consumer packaged goods manufacturers. I traveled around the country, appeared on radio and television, did cooking demos on network channels and the morning news, and trained chefs to [appear on] TV.”

Robison realized dietitians and the American Dietetic Association (ADA) needed to start speaking through the media and become known as nutrition experts. Together with Susan Finn, PhD, RD, FADA, they created the program called ADA Ambassadors, in which they selected and media-trained the first ADA spokespersons.

Moving to Florida prompted a twist in Robison’s career. “I broke from the client management side of the agency business and focused on public relations and marketing communications,” says Robison, who took on the high-profile position of director of public relations for SeaWorld in Orlando, learning media relations from the ground up.

Eventually, Robison’s aim fell on Darden Restaurants, Inc, which was headquartered in Orlando. “I always thought I’d like to work for them,” Robison says. And now she finds herself happily toiling away on a casual dining concept that incorporates seasonal, healthier menu items. A job doesn’t get much better than that for a dietitian equipped with years of public relations experience. Thus far, seven Seasons 52 restaurants have been built in Florida and Atlanta, and Robison reports that the restaurants have been well-received. “It is incredibly exciting to be involved in this. To be on the leading edge on where healthy nutrition trends have intersected with business. Today, restaurants are called upon to make healthier dining options,” says Robison.

Robison believes that in today’s world, dietitians have made much progress in becoming more visible to the public. “In the ’80s, the dietetics profession was frustrated every time we opened newspapers and magazines and found a ‘nutritionist’ quoted by the media. Now, in virtually every article, if it’s not written by an RD, one is quoted,” says Robison. “In the last 25 years, RDs have become more vocal and recognized as nutrition experts.”

But Robison believes dietitians can make more progress in communicating nutrition messages if they focus on how people make decisions about what they eat. “As dietitians, we make recommendations about what to eat, but we have to be aware of our responsibility to all of the other factors regarding how people make food choices. We can be more effective in what we do,” notes Robison. “We need to stop talking nutrition and start talking food. Recognize the beauty of food to stimulate people’s health and nutrition.”

Although she believes she was fortunate to have so many opportunities to learn the public relations field on the job, Robison says dietitians interested in this career may benefit from taking business courses. “Health professions vs. business practices have two different perspectives. It helps to have business courses to operate in the business world. The business profession approach often takes considerations beyond science. Dietitians aware of this can deliver the nutrition message more efficiently.”

To learn more about Seasons 52, visit www.seasons52.com.

Judith Gilbride, PhD, RD, FADA, Chair and Professor in the Department of Nutrition, Food Studies, and Public Health at New York University and President of the ADA
“When I look back on how I first became interested in dietetics, my father was a chef. I seemed to be interested in good food and how important it was,” says Judith Gilbride, PhD, RD, FADA. This initial interest spurred Gilbride to pursue her bachelor’s degree in dietetics from Framingham State University and her doctorate in food, nutrition, and dietetics from New York University, where she has worked for the past 20 years, currently as professor and chair of the department of nutrition, food studies, and public health.

During her career, Gilbride has become passionate about several areas of research in dietetics, including nutritional assessment, gerontology in community-based settings, clinical nutrition management, dietetics education, and genetics education for nutrition and health professionals. “My interest started in nutritional assessment,” says Gilbride, who carried this interest into research projects in medical care and prevention and community projects with older adults. Today, she believes the relationship between genetics and nutrition is an exciting field for dietitians. Even though there is much to be learned, it holds promising opportunities. Along with her work in research, Gilbride is editor of the journal Topics in Clinical Nutrition and has published more than 40 peer-reviewed scientific articles on various nutrition subjects.

Gilbride now finds herself at the high point of her career, serving as the ADA’s 81st president. “I’m enjoying very much being president. I am working with all sorts of individuals, both young people new to their careers and experienced professionals who are very excited in their careers,” says Gilbride. Some of her goals as ADA president include increasing educational and professional development opportunities for dietitians, especially in hot areas such as genetics and its interface with research and practice.

“What should education be for the future? I am working with students and keeping in touch with what is going on. One of my main goals is to emphasize how important food and nutrition is at the beginning of life, all the way through. It is a fascinating field now,” adds Gilbride. She believes the ADA’s Evidence Analysis Library is an excellent foundation for the profession as well. Along with informatics, Gilbride predicts that the electronic health record will be another important issue in the dietetics profession.

For dietitians interested in the research field, Gilbride suggests, “Any experience in research, as early on as possible, is important, like working with physicians and other health professionals on interdisciplinary projects. Bring your information to interdisciplinary research.”

Gilbride also urges dietitians to get involved with the ADA in various ways, including at the district, state, national, or dietetic practice group level. “All the information isn’t out there today. The expertise you and your colleagues can bring to these venues is important. The day-by-day networking and decision making is really worthwhile,” says Gilbride, who suggests dietitians ask themselves what they are really interested in, whether it’s public policy, public relations, or an established or emerging practice arena. “A variety of leadership opportunities can translate into strong leadership skills.”

— Sharon Palmer, RD, is a contributing editor at Today’s Dietitian and a freelance food and nutrition writer in southern California.