Ventures SU M M ER 2026 | VO LU M E LV | N U M B ER 1
In This Issue: Note From the Editor ���������������������������������������������������������������������2 Refine: Building on a Strong Foundation �������������������3 Meet Your Executive Committee �������������������������������������4 Your Business Should Give You Life, Not Just Make a Living: Because the business you're building is building you ���������������������������������������������6 Surprise and Delight: The Secret Ingredient to Client Retention �������������������7 Fueling Is Only Half the Story: An Integrative Approach to Sports Nutrition �������8 From One-Off to In-Demand: How to Turn Media, Speaking, and Visibility into Long-Term Opportunities ���������������������������������������������������������������������������������������9 Clarity Comes From Action, Not The Other Way Around ������������������������������������������������10
Finding Your North Star: BUILDING A BUSINESS THAT FITS YOUR LIFE
Policy & Advocacy Corner �����������������������������������������������������11 Spring Summit �������������������������������������������������������������������������������������11 FNCE® 2026 ���������������������������������������������������������������������������������������������11
Ventures
SU M M ER 2026
EDITOR Gloria Davis Browning, MEd, RDN, SNS
EDITORIAL BOARD 2026-2027 Sarah Whipkey, RDN, LD Aubrey Redd, MS, RDN, LDN Jessica Beardsley, MS, RD, LDN Gloria Davis Browning, MEd, RDN, SNS Heather Rudalavage, RDN, LDN Lauri Egan, RDN, CPT Kimberly Marsh, MS, RD 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. © 2026 Nutrition Entrepreneurs. All rights reserved.
WE WELCOME FEEDBACK FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR: Gloria Davis Browning, MEd, RDN, SNS ne@eatright.org
SUBSCRIPTION INFORMATION OR QUESTIONS: Email ne@eatright.org
Note From the Editor G LO R I A DAVI S B ROWN I N G MEd, RDN, SNS MAGAZINE EDITOR Hello, Nutrition Entrepreneurs! It’s a new membership year, and there’s so much to look forward to, including four more incredible magazine issues. We’re always accepting guest contributions, so please contact us through the form below if you have an article topic you’d like to write about, a product you’d like reviewed, if you would like to review a product, or have any exciting news you’d like us to shout out! FNCE is later than usual this year, and will be in San Antonio, Texas, where the Culinary Institute of America has a campus. I’m a proud alum of the CIA’s Hyde Park campus, which was the only one of the two existing at the time that granted degrees. As I eagerly anticipate visiting a newer campus of my alma mater, in a city I’ve never been to before, for a conference I always get so much from, I’m reminded of my roots, and I’m struck by how well-timed this year’s and this issue’s themes are. Sarah, our chair, has chosen Refine as this year’s theme, and this summer issue of Ventures Magazine is Finding Your North Star: Building a Business That Fits Your Life. As dietitians and nutrition professionals, we often wield a robust set of skills, which may have been gained or honed before, during, or after our nutrition careers began. Some dietitians pursue higher education in business and become entrepreneurs, while others become dietitians as a second career after spending years in the foodservice sector. That’s essentially what I did. I went to culinary school the summer immediately after high school, and then I slowly went back to school to study nutrition and dietetics while I worked full time in foodservice and hospitality. I went back for nutrition because I wanted to refine my professional purpose: not just feeding people, but nourishing them. I also realized that I didn’t want the late hours and long days or the stressful and fast-paced environment that came with being a traditional chef, so I began to build a business that fit my life, as well as the life that I wanted - a private-chef service called Dining In. My current business, Savor and Soothe, is very different from Dining In, but my life is also quite different now from what it was like then. It is crucial to assess whether you find yourself shifting your business to fit your life, or shifting your life to fit your business. I think a bit of both is sometimes necessary, but for long-term sustainability and
2 | nedpg.org
personal satisfaction, making changes to the business rather than to your life is likely the much simpler undertaking, especially if you have a partner, children, pets, or a mortgage. If your business is pre-launch, in its early days, or at a crossroads, you have a unique opportunity to make larger shifts in your business structure and operations that more closely complement your life. People are often impressed by my CIA degree, but sometimes I feel like an imposter. I graduated over 20 years ago, and while I have been in foodservice dietitian positions my whole career and have stayed informed about the latest in the culinary realm, I have spent very little time in an actual chef role. The world of food, like the closely related world of nutrition, moves quickly, as trends and best practices evolve. As practitioners, we must evolve along with the new knowledge, or we won’t be serving our clients as well or as ethically as we can. I think I’m so excited about this year’s FNCE because I’ll be able to tap into the fresh, vibrant spirit of the chef I became 20 years ago and focus on refining my culinary skills, this time with the wisdom and experience gained in that time, both professionally and personally. Refinement doesn’t necessarily have to be a skill you once had, or a current skill that you could sharpen; it can also be adding a new skill to your set that can enhance your professional portfolio. How will you refine your practice this year?
GUEST AUTHOR QR CODE 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.
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.
Refine: Building on a Strong Foundation SA R A H WH I P K E Y RDN, LDN CHAIR Dear NE Members, Welcome to a new year with Nutrition Entrepreneurs! It is truly an honor to serve as your chair for the 2026–2027 term. When I first joined NE about six years ago, I was exploring the possibility of starting a private practice. Like many entrepreneurs, I was looking for guidance, connection, and reassurance that I didn't have to navigate the journey alone. NE became that community for me. Through webinars, networking opportunities (shout out to Spring Summit!), and conversations with fellow members, I found not only valuable resources but also people who understood both the challenges and the excitement of entrepreneurship.
Today, my career looks different than it did six years ago. I work as a registered dietitian for a telehealth company while continuing to grow my own private practice. Interestingly, my business is also in a season of refinement—a reminder that entrepreneurship isn't a straight path. No matter where we are in our careers, we're continually learning, adapting, and improving. That idea inspired this year's theme: Refine. To refine means to improve through thoughtful adjustments. It isn't about starting over or constantly chasing the next big thing. Often, the greatest growth comes from strengthening what already exists. As entrepreneurs, refinement can take many forms. It may mean clarifying your niche, simplifying your systems, strengthening your client experience, updating your pricing, improving your work-life boundaries, or rediscovering
the purpose behind your business. Small, intentional changes often create the greatest long-term impact. This theme also reflects where NE is today. Over the past year, under the leadership of our outgoing chair, Jessica Beardsley, our Executive Committee thoughtfully restructured many of our volunteer roles to better position the organization for the future. This year, we'll continue refining those changes by strengthening our processes, supporting our volunteers, and ensuring we're delivering meaningful value to our members. No matter where you are in your entrepreneurial journey, I hope NE continues to be a place where you feel supported, challenged, and inspired. Over the coming year, you can look forward to some incredible webinars, networking opportunities, mastermind groups, mentorship, our FNCE events, and the many ways our volunteers work behind the scenes to help our community thrive. My hope is that every program and interaction help you refine not only your business, but also your confidence as an entrepreneur. Thank you for being part of Nutrition Entrepreneurs. I'm excited to learn, grow, and refine alongside each of you this year. Warmly, Sarah Whipkey, RDN, LDN Chair, Nutrition Entrepreneurs DPG Sarah Whipkey, RDN, LD, is a dietitian, plantbased nutrition expert, and professional multitasker with two daughters, two cats, and one very patient husband. By day, she helps people thrive through Nourish and her private practice; by night, she’s usually reading, rearranging furniture, admiring art, or delivering sarcasm with clinical precision. Sarah is passionate about creativity, entrepreneurship, and making nutrition feel a little more approachable.
Find digital issues of Ventures Magazine here:
nedpg.org | 3
Meet Your Executive Committee Chair: Sarah Whipkey, RDN, LD, is a dietitian, plant-based nutrition expert, and professional multitasker with two daughters, two cats, and one very patient husband. By day, she helps people thrive through Nourish and her private practice; by night, she’s usually reading, rearranging furniture, admiring art, or delivering sarcasm with clinical precision. Sarah is passionate about creativity, entrepreneurship, and making nutrition feel a little more approachable.
Chair-Elect: 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.
Past Chair: Jessica Beardsley, MS, RD, LDN, is a North Carolina–based sports dietitian in private practice with dual master’s degrees in bioengineering and nutrition. She helps clients fuel performance, embrace intuitive eating, and build a healthier relationship with food. As the Past Chair of Nutrition Entrepreneurs, Jessica remains passionate about supporting dietitians in building thriving, values-driven businesses. Off the clock, she can be found running, rock climbing, or playing ultimate frisbee.
Secretary: Heather Rudalavage, RDN, LDN, is a weight-inclusive registered dietitian in the Philadelphia area. She is a Certified Intuitive Eating Counselor and Certified Body Trust Coach. She is the founder of Intuitive Nutrition, a private practice where she helps women achieve their health goals with compassion, empathy, and a dash of humor. She is a mom to three, married to her high school sweetheart, and loves to travel. She has visited over 20 countries so far and is currently about 90% of the way through writing her first novel.
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: Jessica Corwin, MPH, RDN, NBCHWC, translates the science of midlife into real-life strategies women can actually use. She’s a mom of three, wife to a creative genius immersed in AI, who lifts heavy, cooks often, can usually be found strolling the shores of Lake Michigan, and believes midlife nutrition should feel less overwhelming — while still including sweet potato casserole.
Director of Sponsorship: 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.
Magazine Editor: Gloria Davis Browning, MEd, RDN, SNS, is a Perinatal Dietitian, professionally trained chef, and fertility nutrition specialist in San Diego, CA. She is the founder of Savor & Soothe, a private practice dedicated to supporting individuals and families through their family building season, including preconception, infertility, assisted reproductive technologies, pregnancy, and postpartum recovery. Her work is informed by both professional expertise and lived experience with endometriosis, IVF, fertility treatments, pregnancy, postpartum recovery, and (currently) feeding two early eaters (two real-life toddlersauruses. …Toddlersauri?).
4 | nedpg.org
CPE/Education Coordinator: Debbie Memmer, MS, RDN, LD, has enjoyed many years as a clinical dietitian, preceptor, and educator, but her passion lies in counseling CKD patients. She loves helping others realize the impact correct food choices can make on their lives. Debbie lives in Ohio with her husband and enjoys traveling to visit family and explore new climates.
Director of Mentor Services: Shannon McMahon, MS, RD, 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 moving. Shannon also enjoys traveling and has lived in six states, eleven cities, three countries, and one US territory.
Social Media & Website Coordinator: Wan Na Chun, MPH, RDN, CDCES, is a NYC-born, Indianapolis-based dietitian, diabetes care specialist, and new mom to a baby girl. She’s passionate about making nutrition feel realistic, enjoyable, and actually doable in everyday life. Through her work and food blog, Wan Na shares practical ways to build nutrient-dense meals that don’t sacrifice flavor, with a strong focus on preventative health and maintaining a positive relationship with food. When she’s not working, you can find her swimming, weight training, or experimenting in the kitchen with new recipes.
Annual Conference Director: Madi Cheever, MPH, RD, LDN, CHES, is the author of You Have Permission: Eat Sugar, Fire Your Doctor, and Rewrite the Rules of Type 1 Diabetes and has built her career around the belief that people with type 1 diabetes deserve to live joyfully while maintaining awesome blood sugars. When she’s not working, you’ll find her dancing in any form she can find, from Zumba classes to salsa nights to solo kitchen choreography.
DPG Delegate / PAL: Kimberly Marsh, MS, RD, is a private practice owner and consultant in senior living. When not serving as chauffeur-in-chief for her four children or cheering at their sports games, she enjoys hiking, mountain biking, skiing, paddleboarding, and appreciating Colorado’s beautiful outdoors.
Nominating Committee: Sarah Bixby, MS, RDN, LDN, is the owner of Conshy Nutrition, LLC, a performance-focused nutrition practice helping individuals fuel their bodies effectively for improved performance in sport, work, and life. When Sarah is not talking about nutrition, you can find her running, swimming, or working on her yoga skills.
Nominating Committee: Kristi Coughlin, MS, RDN, has lived many lives as an entrepreneurial dietitian. From private practice to creating food-themed shirts sold at FNCE, she’s always chasing creative ideas. When she’s not doing all the things, she can be found cheering on her kids or planning her next adventure.
Nominating Committee: Jasmine Hormati, MS, RD, CDN (she/her), Founder of Mendinground Nutrition and Business Coach at The Liberated Clinician. Loves to bake (waaay more than cook). She likes to bake cookies, cakes and has been recently making chocolate bon bons!
Executive Director: Lauri Egan, RDN, CPT, considers herself lucky to be constantly involved with today’s nutrition innovators 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 cooking in the kitchen.
nedpg.org | 5
Your Business Should Give You Life, Not Just Make a Living; because the business you're building is building you. J E S S I CA CO RWI N MPH, RDN, NBC-HWC DIRECTOR OF MEMBER SERVICES Nearly 20 years ago, I sat in a local dietetics association meeting listening to a fellow dietitian describe her private practice. What captivated me wasn't her revenue or her business strategy. It was the life she had built around it. She talked about taking walks in the middle of the day, setting her own schedule, spending time outdoors, and being present for her children after school. At the time, I was building my career in the corporate world while she was building her business. Over the years, we've almost traded places. Today, I'm the one building a private practice, and I often think back to that presentation. I realize now that what inspired me wasn't entrepreneurship itself. It was the possibility of creating a business that reflected the life I wanted to live. I'm still learning how to do that.
Like many entrepreneurs, I find myself navigating the tension between growing a business and protecting the very life I hoped that business would create. I intentionally limit the days and hours I see clients, yet it can be tempting to say "yes" when someone requests an appointment during time I've intentionally blocked for family or focused work. Every opportunity feels important when you're building something from the ground up. Recently, I smiled as I blocked off my calendar for several FIFA World Cup matches before anyone else could book them. It may seem like a small thing, but it felt like a reminder of why I chose this path in the first place. Building a business should create room for the things that bring us joy, not crowd them out. One practice has become my compass. Sitting on my desk is a simple reminder of my "big rocks": family, coaching, and deepening my expertise in women's midlife and menopause nutrition. Whenever I find myself disappearing down one of the many fascinating rabbit holes our profession offers, I pause and ask myself, Does this support one of my big rocks? If the answer is no, I close the tab. That simple question has brought surprising clarity. As my niche has become more defined, so have the opportunities that come my way. Friends and colleagues now know exactly whom to send my way. Instead of trying to be the dietitian for everyone, I'm becoming known for serving a specific population with greater confidence and purpose.
time reading are quietly influencing the kind of professional, parent, leader, and person I'm becoming. Perhaps that's the real North Star. Not simply building a successful business, but building one that supports the life you want to live and the professional you hope to become. Nearly 20 years later, I don't remember what software that dietitian used, how she marketed her practice, or what she charged for her services. I remember the freedom she described, and how it made me feel. That's the kind of business I'm still trying to build. One that doesn't just make a living. One that gives me a life.
Jessica Corwin, MPH, RDN, NBC-HWC is the founder of Eat • Grow • Live Nutrition & Wellness, where she helps women navigate perimenopause and menopause through evidence-based nutrition and compassionate coaching. She serves as director of member services for Nutrition Entrepreneurs DPG and believes that healthy businesses begin with healthy humans.
I've also realized that every decision shapes more than my business. It shapes me. The clients I choose to serve, the opportunities I pursue, the boundaries I protect, and even the research I spend my
Like many entrepreneurs, I find myself navigating the tension between growing a business and protecting the very life I hoped that business would create.
6 | nedpg.org
GUEST ARTICLE
Surprise and Delight: The Secret Ingredient to Client Retention MARIA KARALIS MBA, RDN, LDN GUEST AUTHOR As nutrition professionals, we spend a great deal of time discussing evidencebased practice, behavior-change strategies, and clinical outcomes. While these are critical components of successful counseling, there is another factor that often determines whether a client returns for a second appointment, refers friends and family, or remains engaged long enough to achieve lasting results: the client experience. In today’s healthcare environment, clients have choices. They are not simply comparing credentials or insurance coverage; they are comparing how they feel when they interact with us. Did they feel heard? Understood? Supported? Did the experience exceed their expectations? This is where the concept of “surprise and delight” becomes powerful. Surprise and delight doesn’t require expensive gifts or elaborate gestures. Instead, it involves creating small, meaningful moments that demonstrate genuine care and attention. These moments often become the experiences clients remember most. One of the simplest ways to surprise and delight clients is through personalization. Remembering details from previous conversations—an upcoming vacation, a child’s graduation, a challenging work project, or a favorite hobby—signals that you see them as persons, not just a diagnosis or a set of nutrition goals. When clients feel known, trust deepens.
I recently worked with a client who spent much of one session talking about the stress and excitement of planning her mother’s 90th surprise birthday party. We discussed menus, family dynamics, and how difficult it was for her to balance caring for everyone else while trying to focus on her own health goals. At our next appointment, before we talked about goals, weight, or exercise, I asked, “How did your mom’s party go?” Her face immediately lit up. We spent a few minutes celebrating the event before turning to her nutrition goals. It was a small gesture that required no extra time or cost, but it communicated something important: I remembered. I cared. She wasn’t just another appointment on my calendar. Another way to surprise and delight clients is by embracing what makes you uniquely you. In a marketplace filled with talented nutrition professionals, clients often have many options with similar credentials, specialties, and services. What differentiates one practitioner from another is frequently not what they know, but how they show up. Maybe it’s your sense of humor, your ability to tell stories, your cultural perspective, your coaching style, or your gift for making complex concepts simple and approachable. Authenticity costs nothing, yet it is one of the most powerful ways to create memorable experiences. Proactive support can also create memorable experiences. A brief check-in message before a holiday weekend, a recipe tailored to a client’s cultural preferences, or a follow-up resource addressing a challenge discussed during a session demonstrates that your care extends beyond the scheduled appointment. Celebrating victories, both large and small, is another powerful retention strategy. Many clients spend years focusing on what they have not accomplished. Acknowledging non-scale victories, improved lab values, increased confidence, or consistent habits reinforces progress and builds motivation. Sometimes the most impactful words we can offer are “I noticed how much work you’ve put into this.”
priorities, and emotional challenges related to food and body image. Meeting them with compassion, curiosity, and encouragement creates a safe space where meaningful change can occur. Research consistently shows that people remember experiences more than information. While clients may not recall every nutrition recommendation we provide, they will remember how we made them feel. They will remember whether they felt judged or supported, rushed or valued,discouraged or empowered. For some clients, it’s the handouts, meal plans, or nutrition education they remember. For others, it’s that you asked about their mother’s 90th birthday party, remembered their child’s name, or celebrated a personal victory that had nothing to do with the scale. Exceptional client experiences do more than improve satisfaction scores. They strengthen relationships, improve retention, increase referrals, and ultimately enhance outcomes. When clients feel genuinely seen and valued, they are more likely to trust your guidance, remain engaged in the process, and recommend you to others. In many cases, they become clients for life. The good news is that creating memorable experiences doesn’t require a larger budget or more sophisticated technology. It simply requires intentionality and the courage to be authentically yourself. Sometimes the smallest gestures leave the greatest impression. In a world increasingly driven by technology and efficiency, human connection remains our greatest competitive advantage.
Maria Karalis, MBA, RDN, LDN, is the founder of Nutrition Made Simple LLC and a passionate advocate for creating exceptional client experiences that foster trust, engagement, and lasting behavior change.
The most effective surprise-and-delight moments are often rooted in empathy. Clients are frequently navigating complex health conditions, competing
nedpg.org | 7
GUEST ARTICLE
Fueling Is Only Half the Story: An Integrative Approach to Sports Nutrition J E N A B ROWN RD, CSSD, LD GUEST AUTHOR Sports nutrition is a broad field, and research is continually uncovering new insights – especially regarding female physiology. Awareness has improved in shifting the perception of sports nutrition away from aesthetics and weight management toward performance, but a gap remains in connecting deep nourishment to metabolic health and longevity in sporting context. When working practically across different sports, sports nutrition can quickly become fueling over nourishing, convenience over quality. Meanwhile, the masters’ athlete population is rapidly growing, encompassing lifelong competitors and late-life starters – particularly in endurance sports – stacked on high life pressures outside of training. These athletes aren’t just asking how to fuel a race. They’re asking how to sustain a body that performs and thrives for life, sport, and health.
THE MACRO-CENTRIC DEFAULT Most of us were trained in a framework that centers on macronutrient targets, nutrition timing, and periodized fueling plans.
That foundation matters. The evidence supporting carbohydrate availability, protein distribution, and strategic fueling around training is well established. But in practice, this approach can become the entire conversation. When a client’s intake and fueling plan looks solid on paper and performance still stalls, or when GI distress, fatigue, stress resilience, and slow recovery persist despite a plan based on position stands, the macro lens doesn’t always have the answer.
WHAT INTEGRATIVE SPORTS NUTRITION ACTUALLY LOOKS LIKE Integrative sports nutrition builds on the fundamentals. It means looking beyond the plate and the fueling plan to ask deeper questions:
y How is gut lining integrity
compromised in an athlete logging heavy training volume?
y What role are inflammatory markers, iron status, or cortisol patterns playing in performance?
y How does hormonal shift through
perimenopause or high life load change the way an endurance athlete responds to the same training and fueling strategy that worked five years ago?
Any area of nutrition – clinical, conventional sports nutrition, and even functional nutrition – can easily operate in black and white. Protocols, optimal levels, and position stands are quick references that can sometimes provide false confidence and lead to discomfort when strategies outside of these are required. Integrative sports nutrition asks us to sit in the gray: the space where clinical judgement meets individualization, and where the athlete in front of you doesn’t fit neatly into a standard solution.
TRANSLATING TO BUSINESS For entrepreneur dietitians, this approach makes strategic sense. Integrative services – comprehensive lab panels, urine and saliva hormone testing, stool analysis, organic acids testing, professionalgrade supplementation, personalized (not template) protocols, and longerterm coaching relationships – create differentiation in a diluted market where macro coaching is increasingly accessible through AI and social media. These are higher-value offerings that attract clients who want depth, human connection, and compassionate care for their health and performance.
y How do adverse child experiences (ACE)
Sources
y How do genetic SNPs influence
PMID: 28919842 PMID: 28018241 PMID: 36986096 PMID: 39287777
manifest in adults pursuing sport – and what implications does it have for health? an athlete’s response to physical demands, environmental toxins, and inadequate nutrition?
In my own practice, this evolution has become personal. As a marathoner stepping in the direction of perimenopause with a long history of childhood trauma and chronic life stress, I have lived in the gap between conventional sports nutrition and the functional, root-cause thinking that actually moved the needle. That experience reshaped my clinical approach – integrating functional lab testing, gut microbiome analysis, and sweat testing analysis alongside traditional fueling guidance. Organizations like the Centre for Integrative Sports Nutrition (CISN) are leading the way in formalizing the expanded framework in the context of sport, and their work has reinforced what many of us sense in practice - “health feeds performance” - that honors the complexity of the whole athlete.
8 | nedpg.org
WORKING IN THE GRAY
Jena Brown is the owner of Victorem Performance Nutrition, an integrative sports nutrition private practice based in Brenham, Texas, serving endurance athletes virtually. Her approach centers on nourishing athletes for more than just finish lines, bridging performance fueling with functional, root-cause strategies for long-term health. Jena is a marathoner, mom of four, and longdistance runner for over 20 years. She enjoys traveling, nourishing foods, and hiking with her family.
From One-Off to In-Demand: How to Turn Media, Speaking, and Visibility into Long-Term Opportunities AMY GOODSON MS, RD, CSSD, LD GUEST AUTHOR
Many dietitians are doing all the “right” things—landing media segments, speaking at events, contributing quotes, or growing a social presence. But here’s the reality: visibility alone doesn’t build a sustainable business. Strategy does. One of the biggest shifts I’ve made in my career—and one I now teach other dietitians—is moving from focusing on getting booked to focusing on staying booked. As outlined in my framework on strategic relationship building, the difference between one-off opportunities and long-term growth isn’t talent—it’s how you leverage each opportunity to create the next . If your goal is to scale your practice, expand your reach, and create more consistent income streams, here are three key strategies to turn visibility into long-term opportunity:
1 Treat Follow-Up as a Growth Strategy, Not a Courtesy
Most professionals send a quick “thank you” after a media segment or speaking event— and stop there. That’s where opportunity gets left on the table. Strategic follow-up is where momentum begins. After an editorial media opportunity, position yourself as a recurring resource by offering timely, related topic ideas and reinforcing your value to their audience. After sponsored work, go a step further: ask for feedback, discuss performance outcomes, and introduce ideas for future collaboration. Follow-up isn’t just about gratitude—it’s about continuing the conversation. When done well, it can turn a single appearance into a series, a campaign, or a long-term partnership.
One of the biggest shifts I’ve made in my career—and one I now teach other dietitians—is moving from focusing on getting booked to focusing on staying booked.
event planners are not just looking for expertise—they are looking for professionals who make their jobs easier. That means:
y Responding quickly and clearly y Delivering concise, audiencefriendly messaging
y Respecting timelines and format constraints
y Showing up prepared and adaptable As I often say, talent is assumed—but ease is remembered. The dietitians who consistently get rebooked are the ones who are professional, low-risk, and dependable under pressure . When you become known as someone who delivers without friction, you don’t just get invited back—you get referred.
3U se Every Opportunity as a
Launchpad, Not a Finish Line
Every media appearance, speaking engagement, or content collaboration should point to what’s next. Before you even step into an opportunity, ask yourself: What do I want this to lead to? Then, build that into your strategy: Before: Identify who’s in the room and what future opportunities exist
2B ecome the “Easy-to-Work-With”
During: Naturally signal your broader expertise and additional ways you can support
In a crowded field of qualified dietitians, reliability is one of the greatest differentiators. Producers, editors, and
After: Pitch expanded formats—additional talks, recurring content, consulting, or partnerships
Expert
Your existing assets—media placements, speaking engagements, published quotes, blogs, or books—are not just accomplishments; they are leverage. When used intentionally, they reduce perceived risk and position you as the obvious choice for future opportunities .
SCALING WITH INTENTION Sustainable success in today’s environment isn’t about chasing more visibility—it’s about creating continuity. It’s about turning isolated wins into a connected ecosystem of opportunities that support your business growth, client experience, and long-term impact. When you shift from “What did I just do?” to “What can this become?”—that’s when your practice begins to scale with intention. Because at the end of the day, the goal isn’t just to be seen. It’s to be sought after.
Amy Goodson is a registered dietitian, entrepreneur, and media spokesperson in Frisco, Texas. She owns Amy Goodson RD Courses, a business designed to help registered dietitians take the next step in their careers.
nedpg.org | 9
EC ARTICLE
Clarity Comes From Action, Not The Other Way Around M A D I C H E EVE R MPH, RD, LDN, CHES NEDPG DIRECTOR OF ANNUAL SPRING SUMMIT CONFERENCE
What if your North Star is leading you from behind? Nobody finds their North Star by staring at the sky - not in entrepreneurship, anyway. You find it by moving and noticing whether you like where you end up, or whether it's time to change course. Plenty of wellmeaning advice says you have to perfect your product or your sales funnel first. I think that's backwards. How do you know what you've built is something your market even wants? Have you tested it? I learned this the expensive way, with a lead magnet. I was sure about this one. It was a guide about managing the social impact of type-1 diabetes. I knew my audience wanted it, or I thought they did. I put real hours in and made it gorgeous in Canva. It was “perfected” before a single person laid eyes on it. Then I released it into the world and the world said ... “meh.” The market wasn't there. Here's what that flop taught me: I hadn't made something too small. I'd made something too finished before I ever tested it. Now I start with a one- or two-page version that still genuinely helps, and I let the response tell me what deserves more. If people go for it, then I build the permanent version. The polish comes after the demand, not before it. And notice what that frees up. When I stop perfecting upfront, I get my time and creativity back for other projects. Perfection is a trap and it isn't the standard that benefits us. It's a place to hide from taking action. Every hour you spend polishing “just in case” is an hour the market doesn't get to vote, and the vote is the only data that matters. The things that have worked in my business are things I did imperfectly, and still put into the world. My book is a great example. It was not fully planned or polished when I started, and I got it done in six months. Are there errors? Yes. Is it a literary masterpiece? Absolutely not, and I say so in the opening pages. But it's done, it's helping people, and I've sold and given away more than a thousand copies. It’s brought more leads
10 | nedpg.org
and conversations with people who need my support than anything else. Done and helping beat perfect and unpublished. Social media tells the same story. Personally, the videos that took off were often random ones I created just to say I posted that day. The posts I labored over, the prettiest, polished ones? They’ve never gained the same traction. This generation of media isn't looking for perfection; they're looking for real. A finished-but-flawed post will always beat the masterpiece sitting in your drafts because you were too scared to post it. There’s a clear pattern, so here's my permission slip to you: go for it, and let your market tell you what they like best. But remember, your market gets a vote, and so do you. The goal was never to “just build whatever sells.” It's to build something that helps your target audience and fits the life you want to live, and the business you want to have. You can't know what fits your life until you try a few things on. You learn how you do it by doing it. As Maya Angelou said, “Success is liking yourself, liking what you do, and liking how you do it.” That North Star has been behind you the whole time, lighting up the ground you already covered.
Madi Cheever, MPH, RD, LDN, CHES, is a registered dietitian nutritionist who provides type-1 diabetes education through her business, Type One Type Fun. She is the author of You Have Permission and host of the Bad Diabetic Club podcast. Find her online at typeonetypefun.com.
“Success is liking yourself, liking what you do, and liking how you do it.” M AYA A N G E L O U
POLICY & ADVOCACY CORNER DIETITIAN LICENSURE COMPACT UPDATES The Dietitian Licensure Compact continues its nationwide rollout to eliminate crossstate barriers to support telehealth expansion. Eligible practitioners can track implementation timelines via the CSG Dietitian Licensure Compact Status portal as the governing commission works to build out the formal application infrastructure.
LEGISLATION UPDATES Advocacy efforts are intensifying for the Medical Nutrition Therapy Act, which aims to significantly expand Medicare coverage for vital nutrition services. If passed, this federal bill will broaden insurance-based client pools and unlock new treatment avenues for private practitioners. Find more information on other Federal Policy Initiatives here https://www.eatrightpro. org/advocacy/federal-policy-initiatives/ medical-nutrition-therapy-act.
ACTION ALERTS Your voice matters in shaping federal and state policy that directly affects your business operations. Take 30 seconds to send an automated letter to your congressional representatives using the Academy of Nutrition and Dietetics Action Center to urge co-sponsorship of upcoming bills.
2027 Spring Summit
7TH ANNUAL NUTRITION ENTREPRENEUR DPG SPRING SUMMIT! If you're ready to be inspired and feel empowered as a health professional, we invite you to join us at the Virtual Spring Summit Conference April 21-23, 2027.
This year’s theme is AMPLIFY. Every session answers one question: whether you're building your foundation or optimizing it, how do you turn expertise into a business that scales your impact? $10 Discount Code: preSummit27 Registration: Opens Friday of FNCE (October 23, 2026) Conference Dates: Apr 21-23 2027
FNCE® 2026
Learn more and register here! https://www.eatrightpro.org/events/fnce nedpg.org | 11
Ventures
S U M M E R 2 0 2 6 | V O L U M E LV | N U M B E R 1
6301 Snidercrest Rd Mason, OH 45040
Congratulations to our 2026 Outstanding Nutrition Entrepreneur (ONE) Award Winners!
ALISSA RUMSEY, MS, RD, CDN, CSCS
SAMI HUPP, NDTR
y Award: Outstanding Nutrition Entrepreneur of the Year
y Award: Outstanding Nutrition Entrepreneurs Student Member
y Position: Founder of The Liberated Clinician, recognized for
y Position: Dietetic Technician at The Ohio State University
empowering providers through weight-inclusive, traumainformed care and sustainable business practices
Wexner Medical Center and founder of BetaCarrotTeen Nutrition & Mentorship
y National advocate for the NDTR credential