Nutrition Entrepreneurs Summer 2025

Ventures

S U M M ER 2025 | VO LU M E LIV | N U M B ER 1

In This Issue: Note From the Editor ��������������������������������������������������2 Attune: A New Season for Nutrition Entrepreneurs �����������������������������������3 Plot Twists and Possibilities: Designing a Career That Fits �������������������������������4 Collaborating to Grow and Thrive ������������������5 Breaking into University Teaching: Ideas for Getting Started in Higher Education ���������������������������������6 Take Action �����������������������������������������������������������������������7 Congratulations to Our 2025 Nutrition Entrepreneurs Award Winners �������������������������������������������������������������8 The Dietitian’s Detour: Freelance Writing, Brand Partnerships & New Possibilities ������������������������9 Beyond the Clinic: How Sharing Your Voice Builds Credibility and Connection ��������������������������������10 Making Money as a Virtual Assistant for Dietitians ����������������������������������������������11 Leaving the 9 to 5 (and Starting My Own Business) Taught Me More Than Any Job ���������������������������������������������������12

Charting Your Own Course:

Meet Your Executive Committee ����������������������13

EXPLORING PATHWAYS BEYOND PRIVATE PRACTICE

NE Member Survey ��������������������������������������������������� 16

Ventures SUMMER 2025

EDITOR Kimberly Marsh, MS, RD

INCOMING EDITOR Gloria Davis Browning, MEd, RDN, SNS

EDITORIAL BOARD 2025-2026 Leah Tsui, MS, RDN, LDN Sarah Whipkey, RDN/LD Lauri Egan, RDN, CPT Kimberly Marsh, MS, RDN Jessica Beardsley, MS, RD, LDN Gloria Davis Browning, MEd, RDN, SNS Shannon McMahon, MS, RDN, LDN The magazine pertains to the Nutrition Entrepreneurs Dietetic Practice Group of the Academy of Nutrition and Dietetics and reproduction rights are reserved. Publication of an advertisement in the Ventures Magazine should not be considered an endorsement of the product or advertiser by the DPG. Viewpoints and statements in this magazine do not necessarily reflect policies and/or positions of the Academy of Nutrition and Dietetics. © 2025 Nutrition Entrepreneurs.

All rights reserved.

WE WELCOME FEEDBACK FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR: Kimberly Marsh, MS, RD ne@eatright.org

SUBSCRIPTION INFORMATION OR QUESTIONS: Email ne@eatright.org

Note From the Editor K I M B E R LY M A RS H MS, RDN, LD MAGAZINE EDITOR

Welcome, fellow Nutrition Entrepreneurs!

I’m Kimberly Marsh, the Ventures editor for 2025-2026. I’m so excited to connect, grow, and learn with all of you this year.

Each issue of Ventures is an opportunity for us to connect and learn from each other. I love hearing about other dietitian entrepreneurs, learning from their wisdom and gaining knowledge about topics I didn’t know about. It is one of my favorite parts of being a member of Nutrition Entrepreneurs (NE). Each issue this year will focus on different ways to attuNE ourselves as entrepreneurs, in keeping with our wonderful chair Jessica Beardsley’s theme as well as topics you all have expressed interest in through our annual surveys.

This issue is focusing on entrepreneurial options outside the private practice model. In listening to and understanding our own values, desires, and dreams, we can find the business path that fits each of our individual circumstances. The world truly is our oyster when it comes to opportunities.

Even if you are building or growing a private practice, it can be useful to think of other options that are out there.

Maybe something you read about here will give you a different stream of income or inspire you to create a supplemental service for your clients. Or you might just find in reading this issue that private practice is what you want to do after all.

As entrepreneurs and humans, we all have lots of different roles to play. For me, I’m a wife, mom of four kids, private-practice owner, consultant in long-term care, and lover of cooking and the outdoors. It’s all a balancing act, which I’m not sure I get right a lot of the time. But that is why it is so important for me to regularly tune into myself and my situation to know if what my business is doing is actually serving my life as a whole.

Things you may want to consider when looking into a new entrepreneurial venture:

y Does this fit my personality type? If I’m an introvert, I might prefer blogging or creating content online more than teaching large-group classes.

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y What type of time or financial

investment will this take to start up? Do I need special equipment or training? Think about if you are able or willing to make those investments.

y Do I have enough ideas to sustain

this for the long haul? I once heard a podcaster suggest that if you want to start a podcast, sit down and map out 10 episodes. If you are struggling, maybe you don’t want to do a podcast. If you have more ideas than you can write down, you might want to move forward.

y Will this bring me fulfillment or stress and aggravation? Listen, not every day on a job is going to be awesome.

But really think about whether whatever venture it is will actually be enjoyable more days than not.

y What are my natural talents? While

learning something new is great and can be fun, it may be good to start with something you are passionate about and good at now. Hopefully, that can bring in quicker revenue streams to free you up to try the more adventurous option for yourself.

I’m so excited to learn and grow with you this year. I know these articles are a great jumping-off point. We are also always looking for guest authors, product reviews, and student writers. Please scan the QR code and let us know if you’d like to be a part of Ventures this year.

 S can the QR code

here for our Magazine Interest Form

Kimberly Marsh, MS, RD, is a private practice owner and consultant in senior living.

She loves to be outdoors, just not camping. When not serving as chauffeur in chief for her 4 young kids or cheering at their sports games, she enjoys hiking, mountain biking, skiing, paddleboarding, and in general appreciating our beautiful world. Luckily, her home in Colorado affords ample opportunities for these activities.

AttuNE: A New Season for Nutrition Entrepreneurs J E S S I CA B EA R DS L E Y

Over the next year, my goals are to:

MS, RD, LDN CHAIR

y Serve the group by offering

Dear NE Members,

y Create meaningful opportunities

I’m honored to introduce myself as the new chair of Nutrition Entrepreneurs for the 2025–2026 term. My name is Jessica Beardsley, and like many of you, I wear many hats—dietitian, business owner, collaborator, speaker, and lifelong learner. As I step into this role, I do so with both excitement and deep respect for the vibrant, visionary community we’ve built together.

Our theme for the year is AttuNE—a word that, to me, perfectly captures the heart of what it means to lead and grow in our field today. To attune is to listen closely, respond thoughtfully, and remain in sync with the changing needs of those we serve. It's about being present to our own values along with the rhythms of our businesses, our clients, and our professional community.

programs and resources that meet your real needs. for connection—in our mastermind groups, mentor relationships, at FNCE® and beyond.

y Support your business growth, no matter what phase you're in.

I also want to foster more ways for you to collaborate with one another, learn from one another, and grow together. While entrepreneurship can feel like a solo journey, it doesn’t have to be.

In the months ahead, you’ll see our leadership team offering various ways to engage, share your expertise, and explore new paths. Whether you’re just starting out, scaling up, or slowing down with intention, there’s a place for you here.

Let’s stay attuned—to our inner wisdom, to each other, and to the opportunities that await us.

Jessica Beardsley, MS, RD, LDN, is a weightinclusive nutrition counselor with a private practice in Chapel Hill, North Carolina.

She loves to peruse cookbooks but rarely follows a recipe. Jessica is passionate about helping clients live their best life with intuitive eating.

When Jessica is not cooking food or talking about it, you’ll find her running, climbing rocks or dancing in the kitchen with her kids.

As chair, I want to be attuned to you.

Before stepping into this role, I reviewed your member survey results with care.

You shared your aspirations candidly— and your visions are bold, diverse, and inspiring:

y You want to start your own private

practice, launch a YouTube channel, or finally write that blog.

y You want to scale—your business, your income, your client flow.

y You want to grow your B2B

offerings, create digital products, and reach new audiences through SEO and social media.

y You want to lead by hiring

staff, refining your niche, or stepping into NE leadership.

y You want to transition into retirement with continued connection and purpose.

y You want to build—courses, books, websites, speaking careers, and even travel-based businesses.

Every one of these goals is valid and every one is welcome here. My commitment is to ensure that NE is a space where these aspirations can take root and flourish.

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Plot Twists and Possibilities: Designing a Career That Fits J E S S I CA CO RWI N MPH, RDN INCOMING DIRECTOR OF MEMBER SERVICES

Success isn’t about how your life looks to others.

It’s about how it feels to you.

MICHELLE OBAMA

y Freelance Writing & Blogging

A WORD OF ENCOURAGEMENT

y Content Creation

There’s no one “right” way to be a dietitian. Some of my most fulfilling roles came from saying “yes” before I felt ready, pitching ideas that excited me and collaborating outside the traditional nutrition world.

One well-written blog post can be repurposed for newsletters, pitches, or even speaking gigs.

Which topics have resonated the most with your audience?

Video reels, tutorials, and recipe demos are powerful education tools—and yes, they get easier with practice. Just get started!

y Curriculum Development

Teaching cooking classes or developing content for wellness programs lets you turn education into impact.

y Farmers’ Market Collabs Not every dietitian career begins (or ends) in private practice. Mine didn’t. I started in school-nutrition marketing, then shifted into culinary nutrition— teaching cooking classes and partnering with physicians to bring joyful, practical food skills to families.

Today, my work spans women’s health coaching, 1:1 MNT, media partnerships, recipe development, and group education. Every so often, I face a new opportunity - a plot twist, open for the taking— twists helping me find the path I was meant to follow.

As dietitians, we carry a powerful toolkit.

We know science. We understand behavior change. We translate complex topics with clarity. And we’re not confined to a clinic or a meal-plan template.

BEYOND THE OFFICE: WHERE RDS CAN THRIVE

I've teamed up with our health department to host market tours and cooking demos. It’s a great way to connect in real life and support local food systems.

y Courses & Guides

What is it that you are teaching over and over again? Whether it's a mindfuleating journal or a fiber challenge, digital tools enable you to teach at scale and save you the redundancy.

y Affiliate Partnerships

Promote products you believe in with transparency—and earn income while doing it. Talk through the pros and cons and read the fine print in any contracts you may be offered to sign.

Each of these opportunities can flex with your season of life and reflect what you truly care about. I am currently 100% virtual and it works best for our family of five in this busy season of life.

WHY IT’S WORTH EXPLORING

If you’re feeling stuck or curious about what else is out there, here are some creative and fulfilling ways to grow your career:

y Creative Freedom – Design

y Webinar or Podcast Hosting

y Income Diversity – Multiple revenue

I host monthly webinars for NE. In addition to virtual workshops for my work, both have proven to become meaningful ways to connect with experts, elevate my voice, and stay inspired.

y Media Partnerships

Collaborating with Michigan Apples has allowed me to create content, toolkits, and recipes that land in local media and on kitchen tables across my state.

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projects that light you up and prevent stagnation.

streams = less pressure, more possibility.

y Broader Reach – Create once, teach many.

y Cross-Industry Collaborations – Partner with farms, nonprofits, startups, or wellness brands.

y Personal Fulfillment – Reignite your passion and curiosity.

If you’ve got a message, a skill, or even a curiosity—follow it.

Here are a few ways to start small:

y Pitch a 20-minute virtual talk to your library or a nonprofit.

y Turn a social media caption into a blog post or newsletter.

y Record a 30-second recipe reel and tag a local brand or farm.

You never know where it might lead. And that’s the best part.

Jessica Corwin, MPH, RDN, CHWC With 20 years of experience spanning public health, culinary nutrition, group coaching, writing, and editing, Jessica has worn more hats than a dietitian at a food expo. These days, she’s diving deep into women’s health, helping midlife women navigate hormones, hot flashes, and everything in between.

When she’s not talking fiber and phytoestrogens, you’ll find her chasing joy (and her three kids) along the shores of Lake Michigan, sidekick boxer dog and husband in tow—iced coffee in one hand, sunscreen in the other.

Collaborating to Grow and Thrive ANN KENT MS, RD, CDCES, CIEC DIRECTOR OF SPONSORSHIP

Creating passive, recurring revenue streams for your small business is becoming increasingly popular – and for good reason. If you’re able to consistently sell an evergreen course or have monthly recurring revenue from your Substack subscription, it takes the pressure off the grind of constant marketing and finding new clients.

But now that you’ve created your product and are ready to increase your recurring revenue, how are people going to find out about it?

Enter: collaboration with like-minded business owners.

WHY COLLABORATE? Collaborating with other dietitians and small-business owners can be a great way to increase your network and get your brand and products in front of a new audience.

Instead of all of the marketing and promotion falling on your shoulders, collaborating with someone else can introduce your product or service to a group of new eyes. Because these eyes have been following this collaborator and have a trusting relationship with the person, they are considered a “warm” audience. Instead of a cold call, this new audience is likely more open to product or service suggestions from someone they’ve been following for some time.

CHOOSING THE RIGHT COLLABORATOR It’s as important to choose the right person to work with as it is to create a quality product. As a natural extrovert, I see a potential collaboration everywhere - but a successful collaboration needs more than just friendship to work.

I’ve had the opportunity to work with some brilliant entrepreneurs whom I fully support and believe in - but whose business and goals didn’t quite align with mine. One of my biggest learning experiences came after spending months collaborating with and creating a course with another dietitian. After struggling to sell our course, we realized that our audiences weren’t as similar as we initially thought.

While both of us use an intuitive-eating approach to nutrition, our “ideal clients” were slightly different. She focuses on helping women in perimenopause heal their relationships with food. My primary audience includes busy moms who want

to eat healthier - and I just happen to help them do this with a non-diet approach.

While these audiences seem similar, and do indeed have many overlapping characteristics, their primary needs are slightly different. Because of this, it was difficult for us to come up with marketing language that spoke to this slim niche.

Instead of trying to make this big project work, we likely would have benefited more from focusing on a smaller collaboration rather than creating a monetized course together. For example, other options could have included collaborative reels on Instagram, swapping blog posts, or sending emails about the other’s projects to our mailing list.

QUESTIONS TO HELP YOU FIND THE RIGHT COLLABORATION Before saying “yes!” to a potential collaboration that might lead you astray from your goals and take hours of your time, consider these questions to help you choose the right collaborator:

y Does this person’s audience overlap

with mine? If you don’t share an “ideal client,” you may find it’s hard to have consistent messaging and it may confuse your own audience.

y How strong is this person’s audience

and how big is the network? Consider all different types of networking, including in-person connections, the mailing list, the website traffic, and the person’s social media.

y Do our values align? You want to be proud to be mentioned as a collaborator of this person.

y Do we have a similar approach

to nutrition? This may be particularly important if you work with high-risk groups, such as children or eating disorders.

y Do we have complementary skills? If

working on a project together, it’s helpful to work with someone who can fill in the gaps you struggle with and vice versa.

Once you’ve identified someone who you want to work with, the next step is to make sure you agree on the terms of collaboration. Although it’s not mandatory, having a written contract is very helpful if any money will be shared or exchanged.

A written contract may not be necessary for small collaborations, like creating a joint social media post, but becomes more important the more time, resources, and effort which will be involved.

Consider reaching out to a lawyer to write a contract for larger projects.

At the minimum, find a list of “contract

questions” and talk through them with your collaborator. It may be uncomfortable to talk about how to split workload and profits, but it’s much easier to do this before someone’s feelings are hurt.

GIVING BACK Collaboration isn’t a one-way street. To have a good collaboration, you also need to be a good collaborator. Sometimes “giving back” means to provide monetary payment, while other times you may simply be focused on helping your collaborator with marketing.

These are a few ways you can provide value to your collaborator:

y Affiliate fee: Check Federal Trade

Commission (FTC) requirements to stay within the law. For example, it’s important to add the hashtag #affiliate or #ad in any social media promotions where someone gets a commission.

y Exchange of goods or services: Perhaps you’ve both created different handouts that your own audience benefits from.

Instead of paying for these, you might be able to trade. In your contract, consider how to make this trade fair if someone gives away more of the product than the other person.

y Exposure and marketing: In order

for this to be fair and beneficial for both parties, make sure that your audience size and quality are similar.

ENJOY YOUR COLLABORATION! At the end of the day, remember that collaboration is more than just the exchange of goods or services. It’s about the relationship you create with your fellow professionals.

Enjoy the time you spend creating projects and have fun supporting one another. You never know – you might just create a lifelong friendship in the process.

Ann Kent, MS, RD, CDCES, is the creator of the Peas and Hoppy Meal Guides meal planning app. Through Instagram reels she is realizing her childhood dream of becoming a movie producer.

Ann co-produced, starred, and directed in her first (home) movie at the age of 14 and now loves exercising her creative muscles by planning and producing marketing content for her small business. nedpg.org | 5

Breaking into University Teaching: Ideas for Getting Started in Higher Education S U SA N A DA M S MS, RD, LDN, FAND VENTURE’S CPE COORDINATOR

y Be willing to teach introductory or

general education courses. Most adjunct positions include “nutrition 101” courses to nursing students.

Teaching at the university level can be a fulfilling and intellectually stimulating career path.

y Demonstrate flexibility and

Did you ever think to yourself, “I would love to teach food and nutrition at my local university or community college.” Perhaps your reasons for wanting this career path include flexibility in hours, passion for the profession, or a desire to influence the profession by influencing future nutrition professionals. Whatever your reasons for wanting to “dip your toes into academia,” I am here to give you some tips to help you explore university teaching as a career path.

2 L EVERAGE INDUSTRY EXPERIENCE If you have experience in a professional field (e.g., clinical dietetics, community dietetics, or foodservice management), universities often value that real-world insight since professional experience can fill in the gaps between academics and the professional world. Remember dietetics is an applied profession and your professional experiences will add to your expertise.

Whether you are an experienced professional, a recent PhD graduate, or someone considering a mid-career transition, there are multiple pathways into academia.

Before we explore the landscape of university teaching, let me tell you a little story. I started my career as a university professor after answering an inquiry from a nutrition-department director at a local university. During my interview, the director asked me “What makes you think you can teach nutrition at the university level?” My answer, “I have taught nutrition to individuals and groups from the very start of my career as a Registered Dietitian; university teaching can’t be that different from teaching the public.” I was both right and wrong in my assumptions.

Over the next two decades I found out the ins and outs of academia as an adjunct nutrition lecturer and later as a full-time assistant professor.

Below are several practical ideas and strategies to help you get hired and start teaching at the university level.

1 S TART AS AN ADJUNCT OR PART-TIME LECTURER I started my career as an adjunct lecturer and found that I liked this line of work.

Many university instructors begin as adjunct professors. These roles may be part-time and contract-based, but they offer valuable teaching experience and can lead to more permanent positions, if that is the candidate’s desire.

y Reach out to departments that align with your expertise.

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reliability—quality departments value highly in adjuncts.

y Offer to teach capstone courses, practicums, or guest lectures that link theory with practice.

y Highlight your ability to prepare students for the job market.

y Consider offering to design

or teach an online module to demonstrate your capabilities.

6 B UILD ACADEMIC CREDENTIALS While a PhD is often preferred for tenuretrack positions, many small universities— especially community colleges and adjunct opportunities—hire individuals with a master’s degree or significant professional experience. For example, I have a master’s degree and taught without a terminal degree.

To enhance your qualifications:

y Pursue a terminal degree in your field if you have not already, especially if you wish to teach full-time at a state university.

y Engage in research or publish

in academic or professional journals to establish expertise.

y Earn a teaching certificate or take

courses in pedagogy or curriculum.

3 NETWORK WITHIN ACADEMIA Like many careers, university teaching opportunities often come through networking. Attend FNCE® or your state affiliate’s AME and network with local professors.

7 V OLUNTEER OR GUEST LECTURE If you are not ready or able to teach a full course, volunteering or guest lecturing is a great entry point.

4 G AIN TEACHING EXPERIENCE Even before stepping into a university classroom, you can gain relevant experience:

y Volunteer for student panels,

y Teach community education classes or workshops.

y Lead corporate or professional training sessions.

y Tutor or mentor students in your subject area.

y Volunteer as a dietetic preceptor.

This not only builds your résumé but also helps you refine your teaching style and confidence.

5 O FFER TO TEACH ONLINE OR HYBRID COURSES Online teaching has expanded dramatically in higher education. If you are tech-savvy or interested in digital learning:

y Learn course management tools like Canvas, Blackboard, or Moodle.

y Take courses on online pedagogy or curriculum design.

y Contact local universities or

colleagues to offer guest lectures. thesis defenses, or curriculum development committees.

Breaking into university teaching may require patience, flexibility, and persistence, but it is a rewarding path for those enthusiastic about education and mentorship. By building your credentials, gaining experience, and networking strategically, you can carve a pathway into the world of higher education and make a lasting impact on future generations.

Susan Adams, MS, RD, LDN, FAND, is a registered dietitian that consults with assisted living accounts and an educator at La Salle University in Philadelphia, PA that specializes in educating the next generation of nutrition professionals. She believes that food and nutrition heals others and enjoys helping the next generation and the greatest generation. Susan loves potatoes and has never met a potato that she didn’t like!

POLICY & ADVOCACY CORNER

Take Action J E S S I CA OSWA L D MS, RD, LD POLICY & ADVOCACY LEADER

The House Reconciliation Bill (H.R. 1) and the President’s FY 2026 budget contain significant cuts to critical health and nutrition programs. The proposed changes include:

y A decrease in funding for the

Special Supplemental Nutrition Program for WIC; specifically a reduction in the cash-value voucher/ benefit for fruits and vegetables

y The wiping-out of the CDC’s Division of Nutrition, Physical Activity and Obesity

y Deep cuts to NIH research funding

LEGISLATION UPDATES Act/Bill Name Treat and Reduce Obesity Act (TROA)

Expanding Access to Diabetes SelfManagement Training (DSMT)

No Hungry Kids in School Act

Act/Bill Number

S. 1973

S. 1925

y Consequential cuts to Medicaid, Medicare and SNAP

y End of the funding for SNAP-Ed

Opportunity to Address College Hunger

Expanding access to IBT by allowing additional qualified providers Allowing for additional hours of DSMT. Simplifying the referral pathway.

Current Status Introduced (18 cosponsors)

Introduced (1 cosponsor)

H.R. 2402

Eliminate the 25% eligibility threshold for the CEP and expand free school meal access.

Introduced (14 cosponsors)

H.R. 3943

Requiring colleges to inform Pell Grant recipients that they may qualify for SNAP.

Introduced (30 cosponsors)

y Elimination of USDA funding for the Institute of Child Nutrition

Key Points

DIETITIAN LICENSURE COMPACT UPDATES  I f you haven’t already

done so, complete the Academy’s Action Alert by visiting www.votervoice. net/EATRIGHT/1/ Campaigns/128036/ Respond

Oklahoma became the 13th state to join the licensure compact! The other states that have passed this legislation are: Alabama, Arkansas, Iowa, Kansas, Mississippi, Montana, Nebraska, North Dakota, Ohio, South Dakota, Tennessee and Utah.

Legislation for the Dietitian Licensure Compact is currently pending in Idaho, Louisiana, Missouri, New Hampshire, Rhode Island, South Carolina, Texas, Vermont, West Virginia and Wisconsin.

Jessica Oswald, MS, RDN/LD, is a dietitian living in Fort Worth.

Her primary dietitian role is as a pediatric dietitian at a small hospital for children with developmental disabilities. Jessica also owns her own business, Friendly Nutrition, which has recently gone through a change in direction and is now focusing on meal planning.

Jessica is obsessed with Peloton (yes, it’s a problem). You can find her on the leaderboard as @Go_JesO_Go.

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Congratulations to Our 2025 Nutrition Entrepreneurs Award Winners Y VE TT E Q UA N T Z RDN, LDN 2024 - 2025 NE AWARD CHAIR

The Nutrition Entrepreneurs Dietetic Practice Group continues to be a driving force in shaping the future of our profession. Our members' innovation, leadership, and dedication exemplify the best of what entrepreneurship in nutrition and dietetics can achieve.

Each year, the Outstanding Nutrition Entrepreneur and Outstanding Nutrition Entrepreneur Student Awards recognize individuals who embody the spirit of this group—those who are advancing their careers and elevating the profession as a whole.

The Outstanding Nutrition Entrepreneur Award honors a member whose originality, dedication, and field impact are exceptional. The Outstanding Nutrition Entrepreneur Student Award highlights the emerging leadership and accomplishments of a student enrolled in an ACEND-accredited program, recognizing the next generation of changemakers.

These awards reflect the mission of our DPG: to support, celebrate, and empower nutrition professionals who are creating meaningful change through entrepreneurial endeavors.

We are proud to announce this year’s recipients and celebrate how our members improve nutrition and dietetics.

2025 Outstanding Nutrition Entrepreneur: Ginger Cochran, MS, RDN, ACSM-EP, CDCES Ginger Cochran, MS, RDN, ACSM-EP, CDCES, is a Registered Dietitian Nutritionist, functional medicine practitioner, certified diabetes care and education specialist, wellness coach, exercise physiologist, and spin and yoga teacher. She is the founder of GestationalDiabetesNutritionist.com, an integrative practice helping women manage gestational diabetes and insulin resistance with ease.

With a focus on women’s health, Ginger supports clients through fertility, pregnancy, postpartum, and beyond. Her approach blends evidencebased nutrition with holistic tools like movement, mindfulness, and nervous system support to help women feel confident, strong, and connected to their bodies.

Ginger earned her Master of Science in exercise science from Cal Poly San Luis Obispo, where she also completed her undergraduate degree in dietetics and her dietetic internship. She has advanced training through the American College of Sports Medicine, Wellcoaches and years of yoga and mindfulness study.

She received both the Young Dietitian of the Year and Weight Management Dietitian of the Year awards and began her entrepreneurial path interning with Joy Bauer of the Today Show and Woman’s Day magazine. Today, Ginger partners with health-forward brands through content creation and social-media collaborations to educate and empower a global community of women.

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2025 Outstanding Nutrition Entrepreneur Student: Lindsay Dickason Lindsay Dickason is a Master of Public Health (MPH) student in nutrition with a coordinated program in dietetics at Loma Linda University, graduating in 2026. She holds a Bachelor of Science in nutrition and food from California State University, Sacramento.

Her entrepreneurial spirit matches Lindsay’s passion for nutrition and public health. She began her journey teaching evidence-based cooking classes focused on disease prevention and reversal as a Food for Life instructor with the Physicians Committee for Responsible Medicine. She is also a certified Master Food Preserver through the University of California Cooperative Extension, helping Californians practice safe and culturally appropriate home-food preservation.

A co-founder and vice president of the Food Literacy Collective, a student organization at Loma Linda University, Lindsay leads initiatives that empower communities through hands-on learning, advocacy, and sustainability-focused food education. She has led cooking demonstrations for students and community members, championing food literacy and equitable access to nutritious foods.

Lindsay serves as executive vice president of the Loma Linda School of Public Health Student Association and vice president of the Gamma Nu Chapter of Phi Upsilon Omicron, the national Family and Consumer Sciences Honor Society. She also has earned training in CHEF Coaching through the Institute of Lifestyle Medicine and Health and Wellness Coaching at Loma Linda University.

She is the proud recipient of the Patricia K. Johnston Nutrition Scholarship and is honored to be the 2025 recipient of the Nutrition Entrepreneurs Professional Development Dietetic Student Award.

As a future dietitian, Lindsay plans to advance culinary medicine by using food as a powerful connection, education, and healing tool, sparking meaningful conversations that inspire a practical, food-first approach to health and wellness.

The Dietitian’s Detour: Freelance Writing, Brand Partnerships & New Possibilities L E S L I E WE I D N E R

y Set up profiles on platforms

y Become an affiliate for products or

RDN, CDN SECRETARY

y Create a few sample articles or

y Organize a health or fitness

Many of us became dietitians out of a strong desire and passion for helping others improve their health and navigate nutrition with confidence. You may have decided to combine this love for helping others with starting your own private practice. However, along the way, if you’ve felt burned out by needing to spend 85% of your time marketing and following up with potential clients, instead of spending 15% of the time doing what you love, you’re not alone.

This can feel extremely frustrating, but the good news is that private practice is not the only path to impact, or income. Entrepreneurship in dietetics is more diverse than ever, with so many opportunities available, such as freelance writing and brand partnerships. These are two exciting and profitable ways to expand your reach while still doing meaningful, evidencebased work.

FREELANCE WRITING: TURN YOUR EXPERTISE INTO INCOME Do you enjoy breaking down complex nutrition topics in a way your clients understand? That same skill can translate into freelance writing opportunities.

Blogs, magazines, health startups and wellness companies are constantly looking for credible voices to create content.

If you’re thinking, “But I’m not a writer or author,” you don’t have to be! You have the experience already; you just need to know how to explain nutrition clearly and write in a relatable tone depending on your audience. Freelance writing can include writing for your own blog, guest blogging, newsletters, white papers, ghostwriting for influencers, continuing education modules, website copywriting, and more.

The best way to start is taking small steps.

For example:

y Optimize your LinkedIn profile to find freelance writing positions.

y Reach out to brands or websites you already use and trust.

like Upwork or Fiverr.

blog posts on topics you know well to showcase your voice.

y If you find yourself struggling to

get started, look for volunteer writing opportunities to help build up your portfolio, such as writing a Ventures article for NE.

Like anything in business, it takes consistency, but over time, it can turn into a flexible, reliable stream of income. Plus, you get to decide how much work you want to take on at once.

services you use in your own business. challenge sponsored by a brand.

y Partner with food and health brands to incorporate sponsored content into your email newsletters.

Start with the brands you already recommend. Reach out directly or look into influencer platforms that connect health professionals with companies seeking partnerships. Just remember: authenticity is key. Promoting a product should always align with your values, audience, and scope of practice.

YOU GET TO DEFINE YOUR CAREER W ant more information on freelance writing?

Check out the CPE article in our Spring 2025 issue.

PARTNERING WITH BRANDS: MONETIZE YOUR INFLUENCE AUTHENTICALLY Contrary to popular belief, you don’t need 100K followers or even 10K followers to work with brands. Brands are looking for credibility and a connection to a specific audience, two things many dietitians already have. For example, in the menopause nutrition space which is growing rapidly, many brands are looking to partner with dietitians who specialize in perimenopause or menopause.

Whether it's sharing your favorite protein powder, recommending a particular vitamin/mineral supplement on your social media accounts, reviewing a new meal prep app, or consulting behind the scenes on product development, brand work can be a great way to diversify your income and spotlight products you truly believe in.

Here are some simple ways you can get started working with brands:

y Create sponsored social media content.

y Develop recipes featuring a particular brand’s product.

y Write sponsored blog posts, either

One of the best things about being a dietitian right now is that there are so many ways to make an impact. You’re not limited to one setting or one title. You can write, speak, coach, consult, teach, partner, and create your own blend of work that lights you up.

Freelance writing and brand partnerships are just two ways to build a business beyond private practice, but they can open doors you didn’t even know existed. So if you’ve been craving more creativity, flexibility, or income, consider this your nudge to explore.

There’s more than one “right” way to be a dietitian and you have permission to chart your own course.

Leslie Weidner, RDN, is a registered dietitian nutritionist with a virtual practice where she provides 1:1 nutrition coaching for women in perimenopause. She enjoys helping women over 40 learn how to eat in a healthy, balanced way that supports their hormonal health without any strict rules or diets. On the weekends, you can find Leslie hanging out with her husband and watching their two boys play basketball, football, baseball or soccer, depending on the season.

on your own website or as a guest blogger for a brand you’re aligned with

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GUEST AUTHOR

Beyond the Clinic: How Sharing Your Voice Builds Credibility and Connection JA M I E BA H A M MS, RDN, LD GUEST AUTHOR

I’m a Louisiana native, now Oklahoma resident and clinical dietitian in the Oklahoma City metropolitan area. I’m also the CEO and founder of Ladybug Nutrition. Growing up in a vibrant food culture where every gathering centered around a good meal, I was captivated by the flavors, but even more so by the laughter and connection around the table. Food brought us together, though we knew little about how it impacted our health. As I learned how small changes in diet could lead to big health outcomes, my dream of becoming a Registered Dietitian was born. Fast-forward to the present; the final piece was learning how to communicate that knowledge in a way that could help others make those same connections. I love to talk, so I figured my voice had to be part of the equation.

As dietitians, we each bring a unique ingredient to the table. Have you discovered yours? And if so, are you using your special sauce in your client-care recipe? Your voice has power and there are opportunities right in your community to share evidence-based knowledge in a way that’s both tasty and impactful. If you’re waiting for a sign to start, here it is: show up and speak out!

We are the nutrition experts and we need to be leading the conversation, especially in a world where interest in health and wellness is at an all-time high. Many people are turning to TikTok, Instagram and Facebook for nutrition advice. So ask yourself, are you where the people are? You can use social media, your state academy affiliate, and dietetic practice groups to expand your reach and elevate what you bring to the table.

I’ll be honest; I was terrified to use my voice at first. What if no one listens?

What if I’m terrible at it? But I pushed

through the doubt and took the leap. One of the most rewarding outcomes has been the chance to share recipe segments on a local news station through my work with the Oklahoma Academy of Nutrition and Dietetics. It’s helped me connect with the public through food while also adding credibility to my work in both hospital and private-practice settings.

One day, at karate practice with my husband and two boys, a little girl walked up to me as I was taking off my shoes and asked if I’d been on TV. “Why yes, I have,” I smiled. She lit up. Her grandmother soon shared that the girl rarely ate fruits and vegetables, but after watching my segment, she began trying new foods.

The girl then asked if I could make a recipe with watermelon. You better believe I did, just for her. That sweet moment showed me the big impact we can make, even through something that feels small.

As dietitians, we often spend our days repeating the same advice and it can feel like no one is listening. But when you step into your community, where people can see and hear you, you never know whom you’re inspiring. Sometimes, it’s just one sentence, one tip, or one recipe that sparks change in someone’s life. We do make a difference. And it’s time to be loud about it.

Use your voice. It’s the ingredient only you can bring.

Jamie Baham, MS, RDN, LD, is a clinical dietitian and founder of Ladybug Nutrition, a private practice in Oklahoma City. A Louisiana native and 2022 graduate of the Academy of Nutrition and Dietetics Leadership Institute, Jamie blends her love of food culture with evidence-based care to support lasting health change. Her expertise in chronic illness management has been featured in EatingWell and Everyday Health. She shares delicious recipes on KOKH Fox 25 OKC’s “Tasty Tuesday” segments. Outside work, Jamie enjoys running, biking, cooking, and board games with family.

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GUEST AUTHOR

Making Money as a Virtual Assistant for Dietitians KAT H RY N D U RSTO N RDN, LDN GUEST AUTHOR

Not every dietitian wants to run a private practice full time, and that’s okay. Some would prefer to be behind the scenes, and this is exactly how I started out. If you’re looking for a flexible, creative, and impactful way to use your nutrition expertise, becoming a virtual assistant for other dietitians might be a path you haven’t considered yet.

When I first started offering virtual assistant services as a college student, I had no idea it would turn into a thriving business that has supported over 300 dietitian entrepreneurs in the past threeand-a-half years. I learned quickly that dietitians want to hire other dietitians or nutrition professionals to help them with the back-end of their business because there is a mutual understanding and knowledge of evidence-based nutrition and effective communication.

So, what exactly is a virtual assistant, and what services can you provide? A virtual assistant (VA) is similar to a personal or executive assistant, but fully remote. I like to think of it as an umbrella term, covering a wide range of services depending on your strengths and interests. Some of the most in-demand include administrative tasks like submitting claims or following up with insurance companies, social media management, blog writing, graphic design, and other marketing needs.

One of the best parts of being a VA is the flexibility. You can choose to make it your full-time gig or start out as a side hustle. Since you work from home, you can set your own schedule and choose how many hours per week you’d like to work. I started my business when I was going through school and also working a corporate job. I slowly grew from there until I was able to quit and work as a VA full-time.

Of course, like any role, becoming a VA takes work. You’ll want to build skills in technology, marketing, and business to thrive and attract consistent clients.

This includes becoming familiar with marketing platforms like email providers, social media sites, and website builders.

If you want to offer administrative services, you’ll likely need to work with

electronic medical record (EMR) systems used by private practice RDs. I’ve found the best way to grow your skills is to just start learning—listen to audiobooks, watch YouTube tutorials, and check out HubSpot, which has a ton of free marketing certifications.

If this job is appealing to you, here’s how you can start. First, decide which types of services you want to offer.

Do you want to run email inboxes and communicate with patients? Or would you rather create social-media content and write emails? This will help you tailor your resume and portfolio to attract the right types of clients. It’s essential to have a “VA-focused” resume that doesn’t only highlight dietetics experience but also VA-related skills. I also recommend having a visual portfolio that includes designs and content you’ve created. You can make a simple portfolio using Google slides; it doesn’t need to be fancy. Once you have these, you can start applying.

Here are a few great places to look for VA job postings:

y Scrolling through dietitian Facebook groups

y Virtual Assistants for Dietitians

Facebook group (I run this group!)

y Posting on your own channels

that you’re offering VA services

y Contacting past employers, preceptors, and colleagues

y Following your favorite RDs on LinkedIn and Instagram

y Looking at Indeed and UpWork (tip: search marketing/admin jobs)

y Checking nutritionjobs.com or PreRD.org

Being a VA for dietitians is a highly rewarding job that allows you to combine creativity, flexibility, and nutrition education. It’s not an exaggeration to say this work has changed my life and the lives of the incredible team I now lead.

Kathryn (Kat) Durston is a Registered Dietitian and the founder of Flourish Virtual Assistants and Naturally Good Nutrition. At Flourish, she leads a 13-member team and has supported over 300 dietitian businesses with marketing, admin, and creative services.

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Leaving the 9 to 5 (and Starting My Own Business) Taught Me More Than Any Job M A D I C H E EVE R MPH, RD, LDN, CHES ANNUAL CONFERENCE DIRECTOR INCOMING

If you don’t like the road you’re walking, start paving another one.

D O L LY P A R T O N

THE FORK IN THE ROAD Before I became an entrepreneur, I worked a 9 to 5. On paper,everything looked amazing. But inside, I felt trapped.

I craved creativity, flexibility, and more alignment with what I believed diabetes care could be. That ping became impossible to ignore.

I asked myself: “What if my dream job isn’t something I find, but something I create?”

MY LEAP INTO ENTREPRENEURSHIP Leaving a steady paycheck was terrifying, but staying stuck felt worse.

So I started my business: a virtual business with a mission to make diabetes education more empowering, individualized, and fun.

The early days weren’t glamorous. I made every mistake: pricing too low, overdelivering, skipping follow-up, chasing trends, and burning out. I spent weeks on failed launches and questioned everything (I’ve learned this is ‘always’ part of the process).

But day by day, I found clarity. Running my business gave me insight: I discovered my values, strengths, and boundaries.

The turning point came when I realized I didn’t have to do things the way others do. I could support people with type 1 diabetes through speaking, writing, and scalable resources that really fit me.

WHAT I’VE LEARNED (AND WHAT I’D TELL ANY PROFESSIONAL READY TO PIVOT) 1 Freedom isn’t free, but it’s worth it.

Yes, it's harder in some ways, but now I work in full alignment with my values (14-year-old Madi wouldn’t believe this, but she’d be in awe).

2 Clarity comes through action.

Planning helps, but doing teaches. I didn’t know digital products would become my thing, until I created one.

I never imagined I’d post across five social platforms weekly. I didn’t think I’d run a group program, until I did. Trial and error leads to authenticity.

3 Your business is a living experiment.

You're allowed to change your mind.

Rebrand. Niche down. Shift focus. Start again. That’s not failure — that's growth.

ACTION STEPS FOR PROFESSIONALS EXPLORING OTHER ROADS y Start with your strengths. What do people always ask you for?

What do you say on repeat?

Turn it into a resource.

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y Try one income experiment. Make

a downloadable guide. Share an affiliate link. Host a mini workshop. Or post daily for a week and observe.

y Build one system. Set up an email

funnel. Automate your calendar.

Use templates. Anything that saves you time and supports your goals.

y Find community. Reach out to

other entrepreneurs (shameless NEDPG plug - we’re fun!). Ask for a 15-minute chat. Join a mastermind.

y Be seen imperfectly. You don’t need

a polished brand to begin. You just need to begin. Then keep going (and read page 201 of Atomic Habits).

PAVE THE ROAD, EVEN IF YOU’RE NOT SURE WHERE IT LEADS If you’ve thought, “There must be more than this,” trust that voice. It doesn’t mean you’re ungrateful, it means you’re ready.

You’re allowed to build something that works for YOU. Take one small step this week toward the business or life you want. Everything counts.

Madi Cheever, MPH, RD, LDN, CHES, hopeful CDCES, and owner of Type One Type Fun, LLC, is personally and professionally passionate about all things diabetes! Her goal is to help those with type 1 diabetes and their loved ones transform from lost and lonely, to educated and empowered.

In addition to her time spent working or volunteering in diabetes, she loves to dance. She is previously trained in almost every form of ballroom dance, and is also a line dancing and Zumba instructor! So, if there's a dance floor, you can be sure you'll find her there.

Meet Your Executive Committee Chair: Jessica Beardsley, MS, RD, LDN, is a weight-inclusive nutrition counselor with a private practice in Chapel Hill, North Carolina. She loves to peruse cookbooks but rarely follows a recipe. Jessica is passionate about helping clients live their best life with intuitive eating. When Jessica is not cooking food or talking about it, you’ll find her running, climbing rocks or dancing in the kitchen with her kids.

Chair-Elect: Sarah Whipkey, RDN/LD, is the owner of The Plant Potential, a private practice focused on her passion: whole food plant-based nutrition. She resides in Fort Collins, Colorado where she loves to play outsidehiking, biking, going to farmer's markets, and gardening. She also loves art and design and recently bought a house she's looking forward to renovating over the upcoming years!

Past Chair/ Director of Nom Com: Leah Tsui, MS, RDN, LDN, is the owner of Limitless Nutrition, where she does 1:1 virtual counseling, corporate workshops, and consults for several companies. Leah combines her love of sports nutrition with a weight-inclusive approach. In her time off from being an RDN, you can find her in fitness classes, tending to her plant babies, reading a book (or two!) for the book clubs she's in, or running along the beach.

Secretary: Leslie Weidner, RDN, is a registered dietitian nutritionist with a virtual practice where she provides 1:1 nutrition coaching for women in perimenopause. She enjoys helping women over 40 learn how to eat in a healthy, balanced way that supports their hormonal health without any strict rules or diets. On the weekends, you can find Leslie hanging out with her husband and watching their two boys play basketball, football, baseball or soccer, depending on the season.

Treasurer: Katie Breazeale, MS, RD, LD, lives in Texas. Katie loves to play tennis and plays on a USTA league team.

When she is not working, you can find her shopping for shoes, playing with her two children or reading a book.

Director of Member Services: Aubrey Redd, MS, RDN, LDN, owner of Aubrey Redd Nutrition LLC, loves all things outdoors - camping, hiking, biking, running, you name it! From foraging in her backyard garden to her amateur beekeeping studies, she loves to bring her love of the outdoors in to the kitchen.

Director of Members Services Incoming: Jessica Corwin, MPH, RDN, CHWC With 20 years of experience spanning public health, culinary nutrition, group coaching, writing, and editing, Jessica has worn more hats than a dietitian at a food expo.

These days, she’s diving deep into women’s health, helping midlife women navigate hormones, hot flashes, and everything in between. When she’s not talking fiber and phytoestrogens, you’ll find her chasing joy (and her three kids) along the shores of Lake Michigan, sidekick boxer dog and husband in tow—iced coffee in one hand, sunscreen in the other.

Education Coordinator: Debbie Memmer, MS, RDN, LD, has enjoyed many years as a clinical dietitian, preceptor and educator, but her passion lies with counseling CKD patients. She loves how others react when they realize the impact correct food choices could make on their lives. Debbie lives in Ohio with her husband. They are empty nesters as their children are exploring and building their lives. She loves to travel to visit family and enjoy other climates.

Director of Mentor Services: Kourtney Johnson, RD, LD - If you can't find Kourtney, chances are high that she's sitting somewhere with her nose in a book (even better if she's at the beach!). In addition to reading, she is a foodie and loves trying new restaurants and dishes. Travel is another passion of hers; she enjoys learning about new cultures and speaking Spanish!

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Director of Communications: Shannon McMahon, MS, RDN, LD, has been educating future RDs through the University of Alabama’s online BS and DPD program since 2012. When Shannon is not grading, advising or updating course content, she enjoys belly dancing, reading, Pilates, hiking, skiing, and pretty much anything else that will get her outside! Shannon also enjoys traveling and has lived in six states, 11 cities, three countries and one US territory.

PR & Marketing Coordinator: Wan Na ("Wanna") Chun, MPH, RDN, owner of One Pot Wellness, is a homebody, Costco fanatic, self-proclaimed peanut butter aficionado, and loves to move her body through strength-training, running, or swimming. She lives in the midwest but is a born and raised New Yorker who loves the excitement of big cities and delicious ethnic foods of all kinds.

Magazine Editor: Kimberly Marsh, MS, RD, is a private practice owner and consultant in senior living. She loves to be outdoors, just not camping. When not serving as chauffeur in chief for her 4 young kids or cheering at their sports games, she enjoys hiking, mountain biking, skiing, paddleboarding, and in general appreciating our beautiful world.

Luckily, her home in Colorado affords ample opportunities for these activities.

Magazine Editor Incoming: Gloria Davis Browning, MEd, RDN, SNS - As an endo warrior and mother of 2 IVF babies, Gloria has niched down her side hustle private practice, Savor and Soothe, to focus on reproductive nutrition. Her main position as the Culinary Dietitian for UC San Diego campus dining allows her to use her culinary degree and school nutrition background daily. Puzzles are her favorite pastime; her preferred types are crossword, jigsaw, and logic.

CPE Coordinator: Susan Adams, MS, RD, LDN, FAND, is a registered dietitian that consults with assisted living accounts and an educator at La Salle University in Philadelphia, PA that specializes in educating the next generation of nutrition professionals. She believes that food and nutrition heals others and enjoys helping the next generation and the greatest generation. Susan loves potatoes and has never met a potato that she didn’t like!

Website Coordinator: Maria Morgan-Bathke, MBA, PhD, RD, CD, LD, FAND, received a B.S. in dietetics with a minor in Spanish from University of Wisconsin-Stout in May 2009. She received her Ph.D. in nutritional sciences with a minor in cancer biology from the University of Arizona in July 2013 and her MBA with an emphasis in health care management from Viterbo University in 2020. Maria also recently started her own business.

Director of Sponsorship: Ann Kent, MS, RD, CDCES, is the creator of the Peas and Hoppy Meal Guides meal planning app. Through Instagram reels she is realizing her childhood dream of becoming a movie producer. Ann co-produced, starred, and directed in her first (home) movie at the age of 14 and now loves exercising her creative muscles by planning and producing marketing content for her small business.

Director of Sponsorship Incoming: Amy Brownstein, MS, RDN, is a private-practice dietitian and consultant. She is passionate about translating nutrition science into tangible, digestible information and recommendations. Amy is an outdoor enthusiast, spending most of her time biking, hiking or running. When she’s not outside, she enjoys baking and trying natural wines.

Annual Conference Director: Karen Kennedy, MS, CN, IFNCP, has had her garden put on hold the past two years and is living vicariously through giving unsolicited advice to others. She loves having more time to cut out of work early all summer and head to the river with the dog to swim, suntan and pick berries. Her kids are older now and she is enjoying being a kid again herself. She has built a practice around using CGMs to "hack your blood sugar" and is having fun being the tech person.

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Annual Conference Director Incoming: Madi Cheever, MPH, RD, LDN, CHES, hopeful CDCES, and owner of Type One Type Fun, LLC, is personally and professionally passionate about all things diabetes! Her goal is to help those with type 1 diabetes and their loved ones transform from lost and lonely, to educated and empowered. In addition to her time spent working or volunteering in diabetes, she loves to dance. She is previously trained in almost every form of ballroom dance, and is also a line dancing and Zumba instructor! So, if there's a dance floor, you can be sure you'll find her there.

Member Awards: Christie Hunter, MS, RD, LDN, Owner of Christie RD and Co-Founder of Nutrition Practice Network enjoys planning a family trip almost as much as going on the trip. She is a wife and mother of two teenage daughters, but her greatest loves are UNC Tarheel basketball and Michael Buble.

FNCE® Coordinator & Policy Advocacy Leader: Jessica Oswald, MS, RDN/LD, is a dietitian living in Fort Worth.

Her primary dietitian role is as a pediatric dietitian at a small hospital for children with developmental disabilities.

Jessica also owns her own business, Friendly Nutrition, which has recently gone through a change in direction and is now focusing on meal planning. Jessica is obsessed with Peloton (yes, it’s a problem). You can find her on the leaderboard as @Go_JesO_Go.

DPG Delegate: Elizabeth Reed, MPH, RDN, LD, has enjoyed diverse career roles of Clinical Nutrition Manager, Adjunct Professor, Analyst-Academy’s Evidence Analysis Library and Nutrition Consultant. There was a successful brief stop in the middle to create a gluten-free baking company as result of her daughter’s diagnosis of celiac disease. Currently Elizabeth is owner of Apple A Day Nutrition Consulting LLC that she has owned since 2004, where she provides medical nutrition therapy in private practice. Always on the lookout for healthy food Elizabeth can be found at the farmer's market or testing a GF recipe.

IDEA Liaison: Andrea Massop Ramos, MCN, founder and CEO of Healthy FRIENDZ Nutrition LLC, When not working, can be found traveling abroad, gardening, playing tennis or salsa dancing. Special family time is spent with her five grandchildren.

Nominating Committee: Lila Cornelio, MPH, RDN, Founder of Be*YOU*tiful Nutrition, is a bilingual wellness consultant passionate about plant-based living, performance nutrition, and culturally inclusive health education. With over a decade of experience in diabetes care and culinary nutrition, she’s also competed in bodybuilding and marathons— and now channels that same energy as an active member of a Pensacola Krewe.

Nominating Committee: Valerie Tucciarone, CPT, is the Owner of The Fitness Forum, a Navy veteran and fitness coach of 10+ years with an engineering degree which might seem like a weird mix - and it is. Val is a total nerd with a deep love for integrative and holistic health. She geeks out on recovery tools, functional medicine, and picking up heavy objects. Proudly Puerto Rican and Italian, she believes food is medicine—as long as it pairs well with espresso.

Nominating Committee: Heather Rudalavage is a weight inclusive RD. As both a Certified Intuitive Eating Counselor and Certified Body Trust Coach in the Philadelphia area she has been helping her clients achieve wellbeing in the practice she founded, Intuitive Nutrition, for over 15 years. She is married to her high school sweetheart and mom to three nearly grown kiddos. When she isn't traveling, you can find her writing her first novel, stay tuned!

Executive Director: Lauri Egan, RDN, CPT, considers herself lucky to be constantly involved with today’s nutrition giants pushing the boundaries. She dubs herself a connoisseur of great sunrises, dark chocolate and sidewalk chalk art. When not on the computer, she can be found strumming a guitar, creating impromptu workouts with her kids and, of course, cooking in the kitchen.

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Ventures

S U M M E R 2 0 2 5 | VO L U M E L I V | N U M B E R 1

6301 Snidercrest Rd Mason, OH 45040

Upcoming NE Events NE WEBINARS

Call for Speakers Spring Summit 2026

Solopreneur to Entrepreneur: The 5 Steps to Think Bigger and Scale Your Business

Share your expertise at the NEDPG's 6th annual virtual Spring Summit, February 25-27, 2026!

Speaker: Amy Goodson, MS, RD, CSSD, LD Date: Wednesday, July 30th at 1pm ET

Building your Network to Grow your Net Worth: Networking Strategy for Dietitians in Business Speaker: Emily Gozy (Tills), MS, RDN, CDN Date: Wednesday, September 3rd at 1pm ET

NE MASTERMINDS Every 2nd Wednesday at Noon ET/11am CT Come to connect, discuss business aspirations, and brainstorm ideas to overcome barriers to continued success.

NE EVENTS INFO

www.nedpg.org/ne-events/calendar-of-events

Our "INSIGHT" theme seeks dynamic presentations providing actionable tools for patient care and business growth. This includes innovative data utilization (AI, wearables, marketing analytics, lab interpretation), advanced assessment, or patient-centered communication strategies.

Speaker Interest Form applications are due by August 25, 2025. Scan the QR code for details and to submit.

http://nedpg.org/springsummit

Promote Your Brand Are you interested in getting your brand/services in front of NE Members?

Check out the NE Sponsor and Advertising Opportunities at https://www.nedpg.org/sponsors/sponsor-opportunities