Registered Dietitian Day: What Makes a RDN? - CulinArt Group

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Registered Dietitian Day: What Makes a RDN?

Today is Registered Dietitian Nutritionist (RDN) Day! Celebrated during National Nutrition Month ®, RDN Day is an important observation of the contributions and expertise of Registered Dietitians as they pertain to the fields of nutrition, dietetics, and food science. RDNs work in a variety of settings, everywhere from army hospitals and nursing homes all the way to the sidelines of a NFL field or a large food management company. The path towards becoming a RD begins with an accredited program work approved by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics (ACEND). Coursework typically includes food and nutrition sciences, foodservice systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry. After successful completion of the bachelor’s degree program, aspiring RDs must complete an accredited, supervised practice program usually lasting nine months at a health care facility, community agency, or foodservice corporation.  This combination of course work and hands on experience in the field helps prepare them to take a national exam administered by the Commission on Dietetic Registration. Passing this exam entitles a person to use the RD or RDN credential, however, in order to maintain registration on an ongoing basis, continuing professional education such as attending seminars and conferences, taking courses, or attaining advanced degrees must be completed. Over half of RDNs hold advanced degrees and in 2024 all incoming RDNs will be required to have a master’s degree. Some RDNs also hold additional certifications in specialized areas of practice, such as pediatric or renal nutrition, sports nutrition, and diabetes education.

RDNs are highly skilled in translating the science of nutrition into practical solutions for healthy living and help individuals make personalized, positive lifestyle changes. Through years of detailed coursework kept current by required continuing education, RDNs provide reliable and relevant nutrition information. Titles such as nutritionist, nutrition coach, or health coach are not regulated like the RDN credentials-technically anyone can call themselves a nutritionist without obtaining any education or experience in the field. Nutrition information is widespread and there are many sources to turn to; make sure you are confident in the knowledge level and credentials of those you take nutrition recommendations from!

This RDN Day, take a moment to appreciate and thank the RDNs you may know and work with. They are the gatekeepers of the specialized science of nutrition and passionately work towards fostering individualized, sustainable, and positive changes for the health of our bodies and environment!

 

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  • March 11, 2020

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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