Members in Action

Andie Lee Gonzalez’s career with H-E-B started 6 years ago as a regional registered dietitian for the border. She now serves as a medical sales representative for H-E-B Nutrition Services. As a medical sales representative, she helps build on H-E-B’s nutrition services offerings, maintains relationships with physicians, health care providers, and employers, and serves as a spokesperson for nutrition education and health and wellness for the Border and Gulf Coast region. Andie is a native of South Texas and a former La Joya ISD graduate. As a first-generation Latina college student, she received her Bachelor of Science in Dietetics, completed her dietetic internship program and Master’s in Public Health, with an emphasis in nutrition, from Michigan State University College of Human Medicine. She then completed her Doctorate in Philosophy in Organizational Leadership Studies from Our Lady of the Lake University in 2018. She is a Fellow of the Academy of Nutrition and Dietetics and serves on the Executive Board for the Latinos and Hispanics in Dietetics and Nutrition Member Interest Group. Andie is also a delegate for the Texas Academy of Nutrition, a liaison for the Rio Grande Valley Dietitians chapter, and a member of La Joya Catholic Daughters of the Americas. Through these roles, she serves to support her intentional purpose in advocating health and education in our community. In her spare time, her joy is spending time with her husband Ricardo, daughter Aolani, son Arturo, and extended family. She is a highly motivated Latina who values family, hard work and serving others.



Q: Why did you choose to become a registered dietitian nutritionist (RDN)?
A: Since my childhood, I have seen the negative impacts of food in correlation with disease and poor health in our Hispanic/Latinx communities. Both my grandparents were diabetic and had heart problems. These unique life experiences fostered my interest and passion in nutrition and becoming a Registered Dietitian Nutritionist. I also was intrigued by how very few RDNs were Latino/Hispanic, I saw a need that needed to be served.

Q: What field of dietetics do you work in?
A: I work in retail which embraces both dietetics and marketing.

Q: Can you talk about the work you do as an RDN ?
A: The work I do as a dietitian involves supporting the role of the dietitian by connecting with key stakeholders in our community and effectively sharing with them how our work as dietitians can help improve patient health outcomes and quality of life.

Q: What are your typical daily and weekly tasks as an RD/RDN?
A: I now serve as a corporate sales representative and registered dietitian for H-E-B Nutrition Services. In my current role, I help build on H-E-B’s nutrition services offerings, maintain relationships with physicians, health care providers, and employers, and serve as a spokesperson for nutrition education and health and wellness for the Border and Gulf Coast region in South Texas. On a typical day, I set up virtual medical luncheons with physicians and clinical staff, support our vendor relations, and support key relationships in our territories, including community partnerships, employee wellness, and marketing opportunities. My day to day is never quite the same.

Q: What is your favorite part about working in dietetics?
A: My most favorite part is “Gifting back the health to the patients I serve”. This is the most rewarding and humbling experience and something I will never take for granted.

Q: What are some of your professional or career aspirations?
A: Some of my aspirations are to continue to grow in the field of dietetics whether in my professional career or personal. I’d like to continue to be involved with the Academy of Nutrition and Dietetics and one-day sit in a leadership role. I want to continue to serve my community while at the same time continue to mentor and coach upcoming dietitians. I want to give back and be able to pay it forward. It really does take a village and I am a testament to that.

Q: Do you have any advanced education or special training?
A: Advanced education includes a Masters in Public Health, a PhD in Organizational Leadership, a Fellow of the Academy of Nutrition and Dietetics, a certificate in Business Analytics, and currently in the process of training as a Certified Specialist in Obesity and Weight Management.

Q: In an ideal world, what would the role of RD/RDNs in the Latinx community look like? A: The ideal world the role of an RD/RDN would be someone who can relate, connect, empathize and be passionate in serving our Hispanic/Latinx community. All of these key components would help this RD/RDN be successful in the work that they do.

Q: How does your work impact the Hispanic/Latinx community?
A: My hometown is over 87% Hispanic/Latinx. The work that I do every day impacts our community every day. In my work, we create resources and education that help meet our community needs and in my personal time, I am involved with many public health organizations to do the same. I am involved with organizations like Rio Grande Valley Diabetes Association, Unidos Contra La Diabetes, and Border Health Coalition. These are some of the organizations that continue to create resources that support the Hispanic/Latinx community's health needs.

Q: What interested you in becoming a member of LAHIDAN?
A: I had a great mentor and friend, Dr. Plasencia, who introduced me early on to LAHIDAN. My interest today is serving in a leadership role and giving back to our upcoming dietitians. As an undergraduate, first- generation college Latina student, I had some challenges in navigating and finding the help that I needed to be successful. My interest in LAHIDAN continues to be the same. LAHIDAN has helped me network, find other dietitians with shared experiences, and values, and future job opportunities. It is because of Dr. Plasencia and LAHIDAN that I am here today.

Alejandra Amezola is a senior undergraduate dietetics student at California State University, Fresno. She is currently pursuing a Bachelor of Science degree in Food and Nutritional Sciences with a concentration in Dietetics and Food Administration. An aspiring registered dietitian, Alejandra remains active in many professional dietetic organizations. Presently, she serves as the northern California State Coordinator for the Vegetarian Nutrition Dietetic Practice Group (VN DPG), a Leadership Council Member for the Student and Trainee Section of the American Society of Parenteral and Enteral Nutrition (ASPEN), and the Newsletter Editor for LAHIDAN. Alejandra is also the Founder and President of the Student Vegetarian Association (SVA) at CSU Fresno. Alejandra’s areas of interest include IBS, diabetes, plant-based nutrition, and eating disorders. In her free time, she enjoys hiking, traveling, reading and writing, cooking vegan meals, and keeping up with the latest nutrition research.


Q: Why did you choose the dietetics career path?
A: As a young person, I ate a fairly healthy and nutritious diet. Then, everything changed when I entered adolescence. I began indulging in "junk food," and as a result, didn't feel very healthy. In turn, this sparked my interest and desire to fuel my body properly with the right foods. I then began researching and seeking out advice on how to eat better. Eventually, I came across books and articles pointing to plant-based diets and their implications in preventing, treating, and sometimes even reversing chronic diseases. Following this discovery, I became increasingly interested in eating a plant-based diet. As a result, I adopted a whole foods vegan diet, one that I am still following 7 years later

Q: What field of dietetics do you plan to work in as a registered dietitian?
A: Following the completion of a dietetic internship program, I plan to secure a job as an outpatient clinical dietitian and work with prediabetic and type I/II diabetic patients. Additionally, I would like to eventually establish my private practice and further specialize in irritable bowel syndrome (IBS), women's health, eating disorders, and plant-based nutrition. 

Q: What are your typical daily and weekly tasks as an undergraduate dietetic student?
A: Since all of my courses are online and either asynchronous or synchronous, I spend most of my time at home. In addition to my online classes, however, I regularly attend meetings for the various organizations I am apart of. Recently, I founded the Student Vegetarian Association (SVA) at California State University, Fresno, which I am excited to announce. Therefore, I preside over these club meetings as well. It is important that I maintain good time management strategies to stay organized with my coursework.

Q: What is your favorite part of dietetics?
A: My favorite part of dietetics is providing life-changing nutrition education to individuals who may not have otherwise received it due to limited access to healthcare. During my time as the Mobile Health Unit Coordinator for the Diabetes Coalition at California State University, Fresno, I have witnessed this firsthand. Many participants I counsel have never heard of A1C or been advised on carb-protein pairing. I have learned that these individuals are successful in lowering their near 13% A1C significantly following our sessions. It is moments like these that I highlight the privilege I hold to have access not only to education, but also healthcare.

Q: Would you like to obtain any advanced education or special training in the future?
A: Yes. I am currently applying to MS/DI for this Spring 2021 match, with the end-goal being that I complete my internship concurrently with a master's degree in nutrition. Following the completion of a dietetic internship program, I plan on starting to work towards the certified diabetes education care specialist (CDCES) certification. 

Q: What are some of your professional or career aspirations?
A: After obtaining my CDCES certification, I plan on securing a job as an outpatient clinical dietitian working with diabetic and at-risk patients, encouraging plant-based nutrition as a preventative treatment approach. In the future, my goal is to work in research and education. To achieve this, I plan on earning my Doctoral degree in Nutritional Sciences and becoming a professor at the collegiate level. As an RDN, I will contribute to the necessary research field that examines the nutrition-related health disparities in black, indigenous and people of color (BIPOC)

Q: In an ideal world, what would the role of RDs in the Latinx community look like?
A: Ideally, there would be a greater percentage of Hispanic and Latinx persons in the field of dietetics. The idea of diversifying dietetics is crucial, and one that needs to be further implemented as we move forward. The hope is that more Hispanic and Latinx representation will inspire others in the community to follow their path.

Q: What interested you in becoming a member of LAHIDAN?
A: I became a member of LAHIDAN because of the amazing opportunity to meet and connect with other Hispanic and Latinx nutrition professionals. After I became a member, I quickly learned that LAHIDAN was looking for a Newsletter Editor, and I jumped at the opportunity. Since early 2020, I have had the privilege to work alongside LAHIDAN's wonderful leadership team and learn the ins-and- outs of newsletter editing. Through this experience, I have also met and connected with many students, dietetic interns, and dietitians from around the United States and world. I am much looking forward to serving LAHIDAN for another year as their Newsletter Editor.

Jordan Griffing, MS, RD, CNSC, received her Bachelors and Masters Degrees in Nutrition Sciences at Baylor University and went on to obtain her Certified Nutrition Support Certification (CNSC) in 2017. She has been a Registered Dietitian for 5 years and is currently working in her dream position as a NICU dietitian at Driscoll Children’s Hospital in Corpus Christi, TX. Being a part of LAHIDAN has been instrumental
in her cultural competence, working predominantly with Hispanics in South Texas. Jordan has experience in both inpatient and outpatient settings, community nutrition outreach, undergraduate teaching, and precepting interns. When not at work she can be found playing video games with her husband and spending time at home with her dog and guinea pigs. She is very excited to serve as Secretary for LAHIDAN this year.

Interview by Alejandra Amezola

Q: Why did you choose to become a registered
dietitian (RD/RDN)?
A: I always knew I wanted to do something clinical or within the medical field as I have several congenital and acquired medical conditions. I did not think I had the motivation or drive to go through medical school without a clear end goal. So, I went to my career counselor at Baylor University and took a Myers-Briggs personality test combined with an aptitude test that showed the best careers for my personality type. The results showed that Nutrition was number one! I took the introductory nutrition courses the next semester and fell in love!

Q: What are your typical daily and weekly work tasks as an RD/RDN?
A: I attend NICU (Neonatal Intensive Care Unit) rounds every day for about 2-4 hours, write follow- up notes, provide formula mixing education to guardians prior to discharge, and assist with providing residents with nutritional information. Weekly tasks also include quality improvement projects.

Q: Can you talk about the work you do as a dietitian?
A: The majority of my babies require nutrition support – whether that’s TPN or NG/G-tube feeds. I calculate their needs versus their diet orders and ensure that they are always getting optimized nutrition whenever possible. I participate in daily multidisciplinary rounds, serve as an educator for parents going home, residents cycling through the NICU, and help cover other pediatric areas with the help of my fellow RDs.

Q: What is your favorite part about working in dietetics?
A: Being able to see the tangible fruits of my labor – getting to see the babies grow and mature into healthy little beings is so precious. With adults, I often didn’t think that my 1-2 visits with them during hospitalizations were helpful, but most of my babies are admitted for weeks to months, so I am constantly able to see their growth and progress. Dietetics is also universal – there is no single person who cannot benefit from nutrition information, so the career possibilities are endless!

Q: What are some of your professional or career aspirations?
A: From the time I discovered dietetics in undergraduate courses, I knew that NICU was my dream job and end goal…and this past year, I have finally achieved this! (5 years into my career.)

Q: Do you have any advanced education or special training?
A: I received my Master’s degree in Nutritional Sciences from Baylor University in 2014, and received my Certificate of Nutrition Support Clinician (CNSC) in 2017 (currently maintained).

Q: How does your work impact the Hispanic/Latinx community?
A: The majority of my clients' families are Hispanic, so I am directly helping them learn and understand the importance of good nutrition for their little ones. Hopefully, especially for the older kiddos, this information will also help transform the way entire families eat and thus, have a healthier population in our town!

Q: In an ideal world, what would the role of RDs in the Latinx community look like?
A: Ideally, RD/RDNs will be saturated within the Latinx community, and the ratio will be more comparable to the numbers of other heritages/ethnicities. In an ideal world, it will not matter if an RD/RDN is of any particular ethnicity, ability, or language as we are all equals, and nutrition information is crucial for all!

Q: What interested you in becoming a member of LAHIDAN?
A: I work in South Texas, so the majority of my clients/families are Hispanic, so having a connection to LAHIDAN has been a liaison of sorts for cultural information and meeting so many nutrition professionals who can be a resource as well.

Diana Licalzi Maldonado, MS, RD, is a registered dietitian with a Master’s in Nutrition Science, and is currently working towards becoming a Certified Diabetes Educator (CDE). Originally from Puerto Rico, Diana is dedicated to helping the Hispanic community meet their nutrition and health goals. She co-founded Reversing T2D, an online platform that provides nutritional guidance for individuals with pre- and type 2 diabetes. Last year, Diana also became very passionate about empowering women to have healthy pregnancies without alcohol.

After noticing a gap in the market, she co-authored the book, Drinking For Two: Nutritious Mocktails for the Mom-to-Be, where she provides women with prenatal nutrition information and over 45 non-alcoholic drink alternatives healthy for both mom and baby. Diana also has experience working as a dietitian at Boston Medical Center, InsideTracker, and UC San Diego Health. Diana is also the 2020-21 Treasurer for the Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN) Member Interest Group.

Interview by Alejandra Amezola

Q: Why did you choose to become a registered dietitian (RD/RDN)?
A: Growing up in Puerto Rico, I witnessed how poor eating habits and a lack of proper nutrition education leads to many chronic illnesses, including within my own family. It was clear that there was a tremendous void around nutrition education, especially among the Latino community, and I wanted to help fill it.

Q: What field of dietetics do you work in?
A: I work in several different areas in the field of dietetics. I primarily work for a biotech company called InsideTracker where I review blood
biomarker data and nutrition recommendations with InsideTracker users. I also help brainstorm, plan, and contribute to nutrition-related content for their blog, marketing campaigns, and social channels. I also co-founded and ran Reversing T2D, an online program that helps people (especially the Latino community) learn about nutrition and exercise to help reverse pre- and type 2 diabetes.

Lastly, I also write mocktail books – I co-authored Drinking For Two: Nutritious Mocktails for the Mom-to-Be, which provides women with prenatal nutrition information and over 45 non-alcoholic drink alternatives healthy for both mom and baby. My second book Mocktail Party hits shelves on May 2021 and will feature 75 healthy, plant-based cocktail recipes.

Q: Can you talk about the work you do for LAHIDAN?
A: I work as Treasurer for LAHIDAN, where I mainly oversee and manage the organization’s finances.

Q: What are your typical daily and weekly work
tasks as an RDN?
A: Many of my daily and weekly work tasks involve research and writing. I usually write and publish one to two blogs per month for InsideTracker, so a lot of my time is dedicated to writing about nutrition- and longevity- related topics. I also spend a lot of my time working on Reversing T2D. This entails a range of tasks, including editing blog posts, managing our interns, and creating meal plans
for our members. A large part of my role for Reversing T2D is also research and development—finding ways to improve our program and expand our audience.

Q: What is your favorite part about working in dietetics?
A: One of my favorite parts about working in dietetics is teaching people about nutrition, especially plant-based nutrition! The majority
of people living in the United States, including the Hispanic community, don’t eat enough plants, yet they can have such a
powerful impact on our overall health. I thoroughly enjoy teaching people about the benefits of plants and how they impact
chronic illness. I also enjoy helping people find ways to incorporate more plants into their diets. I love how diverse the field of dietetics is. I work several different jobs in unique areas within dietetics, which always keeps things exciting and educational.

Q: What are some of your professional or career aspirations?
A: My primary professional aspiration is to eventually grow Reversing T2D to reach more people, especially Latinos. Diabetes is a
growing epidemic in the United States, and it disproportionately affects Hispanics. Hopefully, by reaching more people, we canhelp educate them about nutrition and its impact on diabetes and reduce the long-term complications associated with diabetes.

Q: Do you have any advanced education or special training?
A: I have a Master’s in Nutrition Science from Tufts Friedman School of Nutrition, and I’m currently working towards becoming a Certified Diabetes Educator (CDE).

Q: How does your work with LAHIDAN impact the Latinx community?
A: LAHIDAN empowers not only its members but all Hispanic dietitians (and future RDs) to be leaders in the field. The field of dietetics
desperately needs more Hispanic dietitians, and LAHIDAN helps foster that growth — it’s a community where everyone is welcome and supported.

Q: In an ideal world, what would the role of RDs in the Latinx community look like?
A: In an ideal world, all Latino communities would have access to the proper nutrition care and treatment they deserve, including access
to dietitians. Furthermore, more opportunities would be given to Hispanic dietitians, making it easier for them to enter the field.

Q: What interested you in becoming a member of LAHIDAN?
A: I love being part of a community! I also feel very passionate about connecting with more Latinos in the nutrition space, so joining LAHIDAN was the perfect fit.

Dr. Julie Plasencia is a registered dietitian and assistant professor in the Department of Dietetics and Human Nutrition at the University of Kentucky with a joint appointment at the College of Dentistry - Diagnosis Wellness and Prevention Clinic. She did her undergraduate studies in International Business Administration and Chemistry at Alma College. She then completed her Master's and PhD in Human Nutrition at Michigan State University. Her research interests are in investigating how culture influences dietary behaviors in Mexican Americans with diet-related chronic diseases. Before her academic career, she worked as a clinical and community dietitian in diabetes education with Hispanics/Latinos in Las Vegas, Nevada. Her path toward a career in academia was not conventional, and her practical experience in the area led to her interests in research and education.

As a grant recipient of the Robert Wood Johnson Foundation Clinical Scholars program, she is part of a team comprised of five clinicians working on a primordial prevention initiative with an elementary school. She was also awarded a Research and Extension Experiences for Undergraduates (REEU) grant by the USDA's National Institute of Food and Agriculture to offer an experiential learning experience to undergraduates. Students will be gaining valuable clinical experience and completing a research project to provide nutrition-focused disease prevention education to prepare students for careers in nutrition and dietetics.

Interview by Alejandra Amezola

Q: Why did you choose to become a registered
dietitian (RD/RDN)?
A: I grew up with a father who was very disciplined about his meals and taking his type 2 diabetes medicine. As I got older, I was curious why he did this. When I discovered that dietetics was a career and that I could learn how food was related to diabetes management, I chose dietetics. I wanted to be able to help others, like my father. And once I became a dietitian, I often shared my father's story of success. Through his disciplined behaviors, he delayed many diabetes complications and avoided others that had taken his brothers' lives early. Dietetics turned out to be the career I was searching for, one I did not know was possible when I was young, but I am privileged to be a part of today.

Q: What are your typical daily and weekly work tasks as an RDN?
A: I no longer have typical days! I discovered early on as a dietitian that I liked the variety in my work. I am a researcher and educator, and my days are different. They can involve teaching dietetics courses, working with graduate students and other collaborators on research projects, writing, and many other higher education tasks. My favorite part of my job is that I use science, imagination, and creativity to answer questions to complex problems related to diet.

Q: What field of dietetics do you work in?
A: I work in research and education. It is a privilege to shape young minds and integrate findings from my research into my teaching. My work varies by project. One example is the project associated with the Clinical Scholars Program through the Robert Wood Johnson Foundation. I am the nutrition expert in our team made up of a dentist, a psychologist, two nurse practitioners, and myself, a registered dietitian. Our project's goal is to improve the health of children of elementary school age in a rural Appalachian community that is facing many health equity issues. We are building a curriculum for elementary school children on illness and injury prevention, oral health, physical activity nutrition, mental health, and tobacco prevention.

Q: Can you talk about the work you do as a dietitian?
A: My work varies by project. One example is the project associated with the Clinical Scholars Program through the Robert Wood Johnson Foundation. I am the nutrition expert in our team made up of a dentist, a psychologist, two nurse practitioners, and myself, a registered dietitian. Our project's goal is to improve the health of children of elementary school age in a rural Appalachian community that is facing many health equity issues. We are building a curriculum for elementary school children on illness and injury prevention, oral health, physical activity nutrition, mental health, and tobacco prevention.

Q: What are some of your professional or career aspirations?
A: Each time I accomplished one of my dreams, a door opened for more possibilities to give back. My first dream was to become a registered dietitian to help others like my father with type 2 diabetes. After passing the RDN exam and working in diabetes counseling and prevention for five years, I identified a gap in the knowledge of dietitians in the area of cultural sensitivity. The lack of culturally sensitive, evidence- and research-based recommendations for ethnically diverse patients prompted me to seek an opportunity to complete a PhD. I completed my dissertation examining cultural influences in dietetics with the financial support of the Academy Foundation and Michigan State University. I subsequently obtained a position at the University of Kentucky (U.K.) to continue doing this work. While in the U.K., I secured over a million dollars from the Robert Wood Johnson Foundation Clinical Scholars Program and the U.S. Department of Agriculture, National Institute of Food and Agriculture, to advance my research efforts. I am most proud that each of these accomplishments was achieved through mentorship from other dietitians and researchers. I have the privilege of teaching others. Each of these opportunities allows me to give back to the community and the profession. My career aspiration is that I have the opportunity to continue this kind of work.

Q: Do you have any advanced education or special training?
A: I have a doctorate degree in human nutrition with a focus on community nutrition. I also have a certification in teaching college science.

Q: How does your work impact the Latinx community?
A: Early in my career, I developed two nutrition education programs for the Hispanic community in Las Vegas, Nevada. One focused on diabetes prevention, "Más Vale Prevenir," and the other focused on healthy food preparation, "Cocinando Delicioso y Saludable." In my time at the University of Nevada Cooperative Extension, these programs combined reached nearly 1,699 adults in Clark County. Since shifting my career focus to research, I took the experiences I had in all of my work to explore the influence of culture on dietary behaviors, focusing on disparate, underserved communities, including Hispanic/Latino populations. My current work collaborates with faculty in the colleges of medicine and nursing to reduce this community's health disparities in Kentucky. I am the principal investigator on a five-year grant from the U.S. Department of Agriculture, National Institute of Food and Agriculture. This funding supports the Bridge Scholars Program- Bridging Disease Prevention Through Nutrition Focused Education In Community Clinics that will take undergraduate students into community clinics, including Clinica Amiga, to complete two-semester-long research and extension experiences under the supervision of a clinical dietitian. This project will allow students to get involved in research projects to develop and assess nutrition education materials for Hispanics and Latinos in Kentucky while gaining clinical experiences.

Q: In an ideal world, what would the role of RDs in the Latinx community look like?
A: In an ideal world, all Latinx communities would know what RDNs do. It would be well known who the RDN is in their community, and
nutrition and dietetics expertise would be accessible by anyone who needs it.

Q: What interested you in becoming a member of LAHIDAN?
A: I was fortunate to meet one of the founders of LAHIDAN as a dietetic student, Cecilia Pozo-Fileti, around 2006. She was the first Latinx dietitian who mentored me and got me involved with LAHIDAN. When I attended my first FNCE®, I attended a reception with so many dietitians who looked like me and spoke like me! I was hooked. In 2007, I was the newsletter editor and quickly realized how much I could gain from volunteering in leadership positions. I learned how to lead meetings, identify and pursue new initiatives, teamwork, and communication skills. LAHIDAN offered these opportunities to me, and I think I gained much more from the organization than I could ever give back. My favorite aspect of being a LAHIDAN member is meeting the future and new professionals and offering mentorship. I also enjoy it whenI meet a dietetic student that does not know this group exists, and I get to introduce it to them! LAHIDAN is such an important organization. We are a group of dietitians with expertise in working with the Latinx community. Still, we have the privilege to support other dietitians who seek out our expertise so that they can provide the best care to those they serve (students, patients, clients, etc.).

Ana D’Escrivan, MS, RDN, LD, CDCES is an H-E-B contract dietitian in the Border region. Originally from Venezuela, Ana graduated Summa Cum Laude with a B.S. in Nutritional Science, where she dedicated more than fifteen years of extensive work as a clinical dietitian. Ana worked in a multi-disciplinary hospital and as an Associate Professor in pediatric clinical nutrition in the second largest University in Venezuela. Because of her passion for teaching, Ana also ran her private practice and devoted many years to educating adults and children with nutritional needs. Ana moved to the United States with her family, where she completed the Coordinated Program in Dietetics (CPD) at the University of Texas Rio Grande Valley (UTRGV). Here, she was re-credentialed as a Registered Dietitian Nutritionist (RDN) in the U.S. Ana never hesitated to do what was necessary to continue serving passionately in her new home and strived to help improve the dietary habits of people of all ages. Her strong teaching skills and experience are evident when she educates her patients on making lifestyle changes.

Ana firmly believes that healthy eating is a matter of balance, and she works with her clients in helping them understand that there are no “good” and “bad” foods. By serving people from underserved Latinx communities, she focuses on considering the social and cultural aspects of health surrounding her clients to assist them in setting realistic and achievable goals. Ana is working hard to diversify her background as a Certified Diabetes Care and Education Specialist (CDCES) and a Gerontology specialist. Educating and helping older adults is a new passion in her career. She continues serving as a guest professor for two universities in Latin America. She collaborates actively as a peer reviewer of a scientific journal from the Medical Faculty of the University of Zulia in Venezuela. Ana is a mom of three adorable boys and has been married to an amazing Italian-Venezuelan for 21 years. Her family has been her primary support. They love to share a good meal and to travel to new destinations. Ana enjoys reading books based on true stories and spends some time on social media, sharing nutrition content with a vast Spanish-speaking community.

Interview by Alejandra Amezola

Q: Why did you choose to become a registered dietitian?
A: Becoming a registered dietitian was not my first choice when I started working in the healthcare field more than 20 years ago. I originally started studying medicine in my native country of Venezuela. However, after completing my second year of medical school, I realized that I did not see myself as a medical doctor, yet I still wanted to work in healthcare. While studying medicine, I enjoyed my biochemistry classes a lot, where I learned how the different macronutrients impact the body. This is how I decided to start the journey of becoming a registered dietitian in Venezuela. After 15 years of working as a dietitian or “nutricionista” in my country, and due to political conflicts, I moved back to the United States. Then, I went back to college and enrolled in a coordinated program in dietetics to become credentialed as a registered dietitian again, but this time in the United States. All in all, I am very passionate about the work I do as a dietitian, and I couldn’t imagine myself doing anything other than what I love.

Q: What are your typical daily and weekly work tasks as an RD?
A: I work as a registered dietitian in an outpatient setting with RGV ACO Healthcare Providers (Accountable Care Organization). As the only dietitian in this organization, I do many different things. A typical day for me includes seeing Medicare beneficiaries at two other clinics (half a day in each clinic) to provide mostly MNT and diabetes education. Also, I conduct multiple home visits, where I provide nutrition education and counseling to elderly patients. Other weekly tasks might include supervising the Medicare beneficiaries with PEG tubes and checking to see if they are receiving the right formula and meeting their calorie and protein needs. Also, I provide a lot of in-home support where I meet with home-based providers and caregivers to ensure that our patients are receiving the right nutrition care, at the right time, and without unnecessary cost. In addition to these tasks, I also provide personalized menu planning, educational handouts, leading grocery store tours, and hold diabetes education group classes. After my day at RGV ACO, I work an extra two hours with H-E-B Nutrition Services. Here, I continue to see patients via telehealth and provide medical nutrition therapy (MNT) for adult and pediatric patients.

Q: What is your favorite part about working in dietetics?
 A: My favorite part about working in dietetics is the versatility that our job provides. Our dietary interventions are an ongoing and dynamic process that allows us to share our skills and abilities with our clients and patients in various settings. What I love the most is being able to “touch” people’s hearts with my services.

Q: Can you talk about the work you do?
A: I could define my job in a few words. I would say that I do “value-based care.” By working with an Accountable Care Organization, I have learned the importance of providing the right nutrition care, at the right moment, and the correct cost. As part of the Care Coordination team, our primary goal is to meet all the patient’s needs as soon as possible, to achieve the best health outcomes. My team includes social workers, care managers, care coaches, skilled nurses, and medical providers. We focus on providing exceptional care, which helps Medicare beneficiaries decrease hospitalizations, readmissions, and unnecessary costs. When I think about giving the best level of care, that includes ensuring that my patients can benefit from my recommendations in the long-term. This may require me to conduct a home visit, educate the home-based provider and other caregivers, educate the patient at the grocery store, provide a personalized menu plan, contact the DME company that is delivering enteral support, touch-base with the nurse that is assisting my patient at the adult care center, refer my patient  to a social worker or mental health support program, or partner with a local food bank to address food insecurity. I do a plethora of things that have one thing in common: adding value to my patient’s life, providing the best care and achieving exceptional health outcomes.

Q: What field of dietetics do you work in?
A: I can’t say that I only work in one field of dietetics. However, I mostly work as a clinical dietitian in the outpatient setting. I also do a lot of other community-oriented work. For instance, I provide nutrition education in a variety of group settings by participating in different activities where the community is involved, such as healthcare fairs, grocery store tours, school fairs, fundraising events, screening food insecurity in our patients and even partnering with local food banks to support them as needed. I also provide Care Coordination and Transitional Care Management to the social workers and skilled nurses that I work with at RGV ACO. Furthermore, in my job working with H-E-B, I still work as a clinical dietitian, but in a retail setting.

Q: What are some of your professional or career aspirations?
A: Well, I have achieved a lot during my last 20 years in the field. My next step is starting my private practice, where I will be doing much of what I do with RGV ACO but on my own. I will also get to work with other non-ACO medical providers that have heard about my job and have already asked to refer their patients to me. Besides this, I am on my way to becoming certified as a Gerontology specialist. I am also improving my social media skills to get better access to the “Spanish-speaking” population living in the Rio Grande Valley.

Q: Do you have any advanced education or special training?
A: Yes, I have a master’s degree in Clinical Nutrition and a master’s degree in Pediatric Clinical Nutrition. I am also a Certified Diabetes Care and Education Specialist (CDCES). Even with all of my professional dietetic experience in Venezuela, the CDR did not allow me to become board certified until I had worked for at least two years as a registered dietitian in the U.S., so I waited. After I passed my CDR exam in July 2017, I started working and waited two more years to sit for my CDCES exam in October of last year. I will also be taking the Gerontology Specialty exam soon.

Q: How does your work impact the Latinx community?
A: I live and work near Mexico's border area, so I do see a vast Latinx community. Even though I am not Mexican and do not necessarily share the same culture, being a Spanish-speaking dietitian has allowed me to become more involved in Latinx community-related events. My patients love to have a dietitian who can speak their native language, which is also so warm-hearted and “cariñosa.” I am a Caribbean dietitian, which means that I love to “apapachar a mis viejitos.”

Q: In an ideal world, what would the role of RDs in the Latinx community look like?
A: As we know, the Latinx community is a very underserved group in this country. Even though it seems that there are many resources available for this population, the reality is that many have limited access to them. As RDs, we should speak out to our community leaders and let them know the impact that we can have in a usually low-income, undereducated, and underserved community. We need to help amplify the voices of those that have less access to resources for them to be able to lead a healthier lifestyle. We need to represent our community and advocate for their right to receive prompt access to nutrition services and resources.

Q: What interested you in becoming a member of LAHIDAN?
A: As a good Venezuelan, I am very family-oriented. Becoming a member of LAHIDAN has allowed me to find my “professional” family who shares similar cultural views and values. I love having the opportunity to meet so many great professionals with a lot in common with me: love and passion for what we do, but overall, love and compassion to serve others.

Amaris Noguera-Bradley, MPH, RD is a Registered Dietitian with 10 years’ experience in nutrition communications, public relations, and partnership building. She is an account lead at the global nutrition communications company Eat Well Global, where she enjoys delivering strategic counsel and executing health professional engagement activations for a variety of food-related clients. Prior to joining Eat Well Global, Amaris was a senior director at the Partnership for a Healthier America (PHA), a nonprofit founded by Former First Lady Michelle Obama. While at PHA, she brokered partnerships to transform the marketplace via verified commitments to reformulate, innovate and market healthier options. Before her time at PHA, she served on the account team at global public relations agency Porter Novelli, where she executed nutrition communications strategies for a number of food boards and brands. Amaris holds a master’s degree in public health from the University of North Carolina at Chapel Hill and a bachelor’s degree in dietetics from Florida State University. She is an active member of the Academy of Nutrition and Dietetics and serves on the Executive Committee for the Food and Culinary Professionals Dietetic Practice Group.