I was laid off earlier this year from a Clinical Dietitian position. I live in a small town with one hospital so there aren’t tons of options for me. Relocating and commuting isn’t an option for my family.

I was able to get a remote telehealth RD position shortly after my layoff but I can’t maintain a consistent or sustainable caseload with my current telehealth platform.

I did get an interview with Better Brain but I want to know that it’s not just going to be the same issue with a different platform. Also, my current position didn’t require an interview (in retrospect this should have given me pause but I was desperate to have an income) so what can I expect with Better Brain’s interview?

Any tips or insight would be appreciated!!

Anyone else getting sick of patients that want you to create meal plans for them? And even when you do offer ideas, they still don’t accept them, or find an excuse as to why they can’t do that idea? It’s getting to the point where I think some of these patients think it’s in my scope to come cook for them in their house. I can give you the tools and ideas but I can’t MAKE you cook! I can give you a meal plan but I can’t give you the motivation to follow it!

So I have a bachelors degree in food science, and finished my master of science in nutrition recently.
Because of my undergrad, not being nutrition, I’m missing some of my core DPD related courses and I’m currently taking them online at an online DPD cert program and still have two more semesters to finish.

My question is: using distance dietetic internship programs, Can I start some of my rotations so that by the time I get my DPDVS I’ll be almost done with my internship?

Thank you

I’m an adjunct nutrition instructor for a community college. I teach students in the nursing program and I’m looking for a science focused nutrition/diet documentary to show to my students who keep asking for extra credit or make up opportunities.

They’ll watch the doc then answer some questions for a paper. I want to make it worth my while and a bit of a challenge for them so I’m looking for a doc that really gets them thinking. It can be about chronic disease and nutrition, nutrition and hunger, or specific dietary patterns. So far I have Food Matters, the Perfect Human Diet, and A Place at the Table — but I’m not really committed to either of them yet and would love additional suggestions (or for reviews on the ones I’ve mentioned as it’s been a while since I’ve seen them).

I’m trying to avoid sensationalist do this not that type docs. Thanks all!

There was a post made like eight years ago about this but just curious if any dietitians have ever worked for any facilities like these and what your experience was like? Any help or input is appreciated!

Any dietitians working in Poland? Preferably in the hospital doing clinical work.

Hi all, does anyone have experience with nutrition-related research/programs related to TBIs and/or PTSD, especially with military/veteran communities? I just attended a summit about nutrition work with the military, and would like to become involved in areas around TBIs/PTSD. 

Title says it all - looking for a role with fertility benefits, curious if anyone knows which companies offer them? I currently work for a big health system that unfortunately doesn’t offer them

Hi everyone! I have an internship with Morrison coming up, and I was wondering what your experiences have been like with them. I'm hoping to complete it in NYC since I'm definitely not looking to move out of the area. Has anyone done their DI with Morrison and would be willing to share their opinion?

Hi everyone! I have a BSc in Foods and Nutrition (non-dietetics) and 5 years of experience as a Dietary Aide and Healthcare Attendant (mostly in LTC). I’m planning to move to Toronto and wondering what jobs I could realistically qualify for with my background, I was looking into working as a diet technican but Im not sure Im not really finding many positions online if any at all. What are the best job prospects for someone with my degree who isn’t an RD? I’m open to healthcare, administration, research, or other fields. My goal is to save money for further education in an unrelated field, so I’m particularly interested in jobs with decent earning potential. I'd be grateful for some advice.

Would love to chat! My partner got a job overseas and want to inquire about the profession I’ve seen posts of people talking about Australia/New Zealand but curious about a different continent!

Just came across this post from sodexo on LinkedIn. Not sure if I’m being defensive but it feels like a big slap in the face.

Like they still don’t understand the role of a Dietitian.

My concern is that if organizations can redistribute enough of these responsibilities to other roles, what incentive will they have to hire more RDs or offer competitive compensation? And how do we ensure that patient care doesn’t suffer when responsibilities are shifted beyond what someone is trained or credentialed to perform?

Hello all, looking for some general information about facilities in the central Florida region. Primarily St.Pete / Tampa area and those within a 45 minute drive. I’d love to know your experience working in the region.

1. What are the areas Level I & II facilities / Academic facilities?
2. Are the Hospitals in the area employing RDs through contract food companies or directly via the hospital system.
3. What are your ordering privileges? How autonomously are you able to practice? Does your facility allow for RD tube placements? What are your abilities with nutrition support: ie do you work with a pharmacist for custom or are your pharmacists primarily managing TPN?

4. Weekend coverage and how often? Is it a mandatory one/two weekends a month, do you guys rotate through the team with one or two primary RDs for coverage each weekend for nutrition support consults etc?

5. And obviously, general pay ranges.

Thank you so much for any insight. My significant other and I are looking in the area for our next move. It would still be a while as he has 2 years left in his current contract but, wanting to be best informed.

My preference is for high acuity and critical are settings with nutrition support heavy patient loads.
TY!

My husband (35M) and I recently found out that he needs urgent open-heart surgery. We're currently navigating everything that comes with that.

I'm a registered dietitian working as an independent contractor in private practice, which means I don't have access to paid leave or employee benefits.

I've been thinking a lot about how I'm going to balance being a supportive spouse while continuing to show up fully for my patients.

One thing I'm struggling with is that so much of my work involves creating a calm, safe, welcoming space for my patients. I genuinely love what I do, and I give my patients my full attention and presence. But now, while navigating something so emotionally overwhelming in my own life, it feels strange to sit across from someone and create that same light, supportive environment when internally I'm experiencing something completely different. There's a part of me that almost feels fake doing that, even though I know my care for my patients is genuine. It's a strange feeling, and I'm not entirely sure how to describe it. It almost feels like lying and I am just not good at that.

My husband's health is my priority, and right now I'm simply trying to gather information and understand what resources or options might be available, including financial resources for independent contractors who may need to step away from work.

For those who have experienced something similar while working in healthcare, how did you navigate it? Were there any resources, professional supports, or practical adjustments that helped you balance your personal circumstances with your responsibility to your patients?

I'd really appreciate any experiences or resources you're willing to share. ❤️

Does anyone work remote for like Morrison/Compass or Sodexo doing clinical?

How is it set up? Do you feel like there is good job security in these roles?

I have a patient that is getting a g tube. However, the patient is uninsured. He is going home once discharged and the physician has original Ensure ordered for tube feeds. While I hate the thoughts of an oral supplement being used for EN, it’s the only option at this point.

When I walked into the room, his family hounded me on all of the different supplements on the market. His wife wants him to be on Orgain instead of Original Ensure. Then she started telling me she doesn’t want him on Ensure because of his diabetes. I provided brief diet education on diabetes, tube feeds, etc. I was hesitant to even suggest Glucerna because she said she “doesn’t want anything with fake sugar”

So I’m kind of between a rock and a hard place. Between what the physician has ordered, what the patients family wants, and what I would recommend… it’s all 3 different things lol. What the heck should I even recommend???

Edit to add: I did review cost of both out of pocket formula vs oral supplements

i will finish my masters and DI in the state i have lived my whole life but once i am credentialed as an RD i will move to another state.

any advice for networking and making connections in a new state to find work ahead of moving there?

since i will also be entry level i anticipate there will be extra difficulty.

i will be moving to ithaca/tompkins county area in NY state, so if anyone happens to work or have a connection in that area please PM me!

thank you all for any advice :)

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.

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!!

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 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!