Interview: Joan Carter, Dietician and Nutritionist

Joan Carter is a dietician/nutritionist who is also professionally trained in culinary and business. Through the course of her career, Ms. Carter has worked as a clinical dietician, a food stylist, restaurant manager, and Foodservice Director; she is currently the Internet Communications Manager at the Children's Nutrition Research Center (CNRC) at the Baylor College of Medicine, editor of the Nutrition and Your Child newsletter, and spokesperson for the American Dietetic Association.

In the culinary field, Ms. Carter was Foodservice Director for Marriott Management Services in San Bruno, Calif., and she also served as General Manager/Executive Chef at Santa Clara University's The Adobe Lodge, where developed the Lodge's first marketing plan. Her efforts restored club to profitability within a year, and for this work, she was selected to be profiled for leadership excellence in the book, The Leadership Challenge.

Ms. Carter holds a BS in Nutrition and Dietetics from the University of Illinois, a Cordon-bleu Certificate from L'Ecole de Cuisine Francaise in England, and an MBA from Santa Clara University's Levy School of Business. She received first place for the CNRC newsletter in the 1999 Nutrition Education Contest of Communicating Food & Nutrition Inc.

MS. CARTER & HER CAREER

Why did you decide to pursue a career in nutrition and dietetics? Tell us where your interest in the field began and how your career unfolded

I'm from a farm family, and as such, have always had an interest in food -- growing it, preparing it, eating it. My interest in nutrition was piqued later, when an uncle developed a condition called non-celiac sprue, which is essentially a life-altering allergy to a protein found in wheat and a few other grains. Seeing how a simple change in diet could turn this critically ill man back into a robust, healthy one, and meeting the dietitian who helped his family made the needed changes, made me see this as a profession that bridged many of my interests…food, science, people and health.

Your experiences in the field have been very diverse - from dietitian to food stylist to executive chef. You've also had stints as restaurant manager, food writer, educator and communications specialist. How did you end up wearing so many hats throughout your career?

A reality of having a husband in the military is frequent moves -- essentially every two years. At first I thought this was going to be an impossible situation for me, professionally, but it has turned out to be one of the best things that could have happened. Each time we moved I reopened my eyes to the opportunities…what I could do…with my nutrition education, an almost passionate interest in food, and a willingness to work hard and try anything that sounded interesting.

Also, you see, a degree in dietetics is that flexible. For every unique "opportunity" and career turn, I had an undergraduate course that somehow made me "qualified" for these unique opportunities. When the chance to go to culinary school came my way, I jumped at the chance. And my culinary degree and experience got me an executive chef/general manager job at a university, where I took advantage of "free" MBA classes. Those classes led to a stint of writing for one of my professors, which gave me the skills needed to qualify for my current job when my husband's job took us to Texas eight year ago. So, you see, everything is connected, in some way.

Although I love what I do now, my favorite career moments have all involved the people who worked in kitchens with me. Turning a simple employee Christmas breakfast buffet from a boring, ho-hum affair, to one everyone talked about for months, was FUN. My staff trusted me and I trusted them, we worked hard and everyone felt good at the end because what we did was special. Later, I turned around another restaurant, and essentially the same way. Trusting my employees, being creative, giving every event "my all" and setting standards high. Once we had a little success, everyone feels good and big successes follow.

You're now an instructor and Communications Manager for the Children's Nutrition Research Center at the Baylor College of Medicine and spokesperson for the American Dietetic Association. Is this where you envisioned you'd be when you started?

Since computers weren't common when I started my career 20 some years ago and the web wasn't even a twinkle in anyone's eye, the straight answer is NO. But, I also knew that if I followed my heart, took jobs that were interesting and challenging, took the opportunity to learn new skills, and enjoyed the "journey" of work, I would always be happy. And to me, that is true success. The fact that I've seen my picture in USA Today as a "nutrition expert" is icing on the cake (and a huge ego boost).

What has been your greatest professional success and biggest setback?

My biggest success: Having one of my "old" waitresses, Millie, from my years at the Adobe Lodge at Santa Clara University called me at home in Texas two years ago to tell me she was turning 80 and to ask if would I come to California to visit her. You see, I had taken on the "opportunity" to run the Lodge while pursing my MBA at Santa Clara. It was one of the hardest things I had ever done. But, in one year, I took the restaurant from losing A LOT of money to making money. The fact that I hadn't "changed personnel" to accomplish this led to my being featured in a book called "The Leadership Challenge" by Dr. Barry Posner. But as Millie and I both knew, the staff DID change…in attitude, in pride, in confidence. Her call reminded me that some of the most enduring friendships of my life came from difficult food service management jobs. And, of course, I went to see her.

Biggest setback: Finding that my first job as a clinical dietitian in a huge Chicago hospital made me miserable. Here I'd spent all this time to become a dietitian, only to end up in a job where it seemed I couldn't do anything right, couldn't please my boss. I had always been an "achiever" so this setback was very hard for me at the time, which is when I switched "career tracks" and tapped the foodservice management part of my dietetics training. But, as you can see, that setback just made me rethink what it is that I do enjoy and can invest myself fully into. That was my first step toward viewing my career as a journey with the potential for interesting "detours," not a destination. And, I've never been sorry.

Who have been the biggest inspirations for your career and why?

I have worked with many wonderful, inspiring leaders throughout my career. The first to come to mind is Mr. Walter Clesle, a Swiss-trained chef and director of restaurants at Carson Pirie Scott & Company, took a chance on me by offering me the job of "Food Stylist" for the department store. His mentoring in all things food and managerial, and the confidence he had in me, and gave me, have been invaluable. The other is Mr. David Roth, who was regional manager when I was with Marriott Management Services. He also had a way of inspiring loyalty and confidence that made you WANT to do your best, not let him down. I am still in awe of his natural loyalty to his staff and his unwavering trust in his staff.

THE ACTUAL WORK

What exactly do you do in the field of nutrition and dietetics? What are your daily responsibilities?

Today, I write about emerging science in the field of pediatric nutrition research for the Children's Nutrition Research Center as well as act as webmaster for the Center's website. The science behind nutritional "discoveries" can be pretty complicated. So, my job is to translate the science -- explain the how, what and why should you care about the results - in language that your grandmother would understand.

I also act as a nutrition expert and media resource person, both for Baylor College of Medicine and the American Dietetic Association. This requires that I put nutrition fact and fiction into perspective for the general public. And, of course, you can't REALLY have nutrition without FOOD, so I often tap my culinary background to offer cooking tips and ideas to help people eat healthier.

On a basic level, what are the most important skills that your job demands?

Self confidence, people skills, a wide breath of food and nutrition knowledge, flexibility and the willingness to think creatively about challenges.

What parts of your work do your enjoy the most? What are your greatest stresses at work?

What I love about what I do now, as a writer, educator, webmaster and media spokesperson, are the same things I loved about cooking and running restaurants… the creativity, meeting unexpected challenges successfully, the interpersonal relationships, the sense of accomplishment.

I only half laughingly say that I flunked Organization 101. Trying to keep up with all the different "hats" that I wear can be difficult. But, as my mentor, Mr. Clesle, once said "Happiness is having something pending."

What are some of the most challenging aspects of your job?

Just over a year ago I was asked to not only write and manage the website, but also take on the actual technical aspects of the web… i.e., whatever it took to get the information from someone's desktop to the internet. This has been a HUGE learning curve, but what an opportunity.

The other challenging aspect is learning to say no to requests. I'm not too good at that yet. Probably never will be! Saying "yes" is good, but saying "yes" all the time leads to unmet expectations and a bad reputation.

What are the professional organizations for nutrition and dietetics, and how are they important for professionals?

The main professional organization for the dietetics profession is American Dietetic Association (ADA). Because, as you can see from my own "life story" that Registered Dietitians can, and do, do many different kinds of jobs, from Nutritional Support in hospitals, to research, and foodservice management, we also have Professional Interest Groups within the organization. For example, I belong to the Food and Culinary Professionals group, as well as a group for Dietitians in Business and Communications, and one for those working in Pediatric Nutrition. In addition, I'm active in the local chapter of ADA, called HADA (Houston Area Dietetics Association), and I'm also a member of the ADA's Media Spokesperson program.

For me, these organizations are essential for networking, professional support and staying up on what's new in nutrition. The ADA is also the "unified front" for dietitians working everywhere across the US. The organization has been critical in making the Registered Dietitian professional THE food and nutrition expert. The organization has also been key in securing recent changes in federal health insurance, which now covers medical nutrition therapy by dietitians working in private practice for some conditions, such as diabetes.

CAREER / JOB INFORMATION & ADVICE

What are the best ways for graduating students to find a job in nutrition and dietetics?

Most positions in nutrition and dietetics require a specific type of training, such as becoming a Registered Dietitian or Dietetic Technician. The ADA website (www.eatright.org) has great information about the educational and job opportunities for food and nutrition professionals.

What are the best companies to work for and what kind of positions can graduating students expect to get?

What I like most about being a dietitian is that my broad-based education in food and nutrition and "professional" certification opens all sorts of employment doors, depending on the individual dietitian's interests, skills and experience. Dietitians today can, and do, do almost anything you can think of when it comes to food and nutrition: own consulting businesses, conduct cutting edge nutrition research, teach, work in product development for national food companies, work in hospital clinical and outpatient setting, manage food services, work in public relations, write magazine articles…you name it. Few professions act as such a "springboard" to such diverse and exciting careers.

Beginning jobs in the field can be just as diverse, depending on the dietitian's interests and other skill set. Certainly, hospital work is often the first step, or working in a community setting, such as a clinic or for a government program like food stamps, but it doesn't have to be.

In fact, many of the dietitians I know also have a "first degree" in another related field (for example, culinary school, nursing, biology or exercise physiology), each of which open a very different "first job" opportunity."

What's the average salary for those just starting out in the field? What are people at the top of the profession paid?

Staring salaries in hospitals are usually similar to that in other allied health fields like physical therapy or nursing or jobs in food technology.

Although entry-level jobs won't line your pockets with silver, being a dietitian is GREAT for those with an entrepreneurial spirit. Dietitians can make "serious" money with their own consulting businesses and writing books, for example.

What's your advice with regard to how to start and build a successful nutrition and dietetics?

Start by getting the right education that leads up to becoming a Registered Dietitian. Trust me, it's the best base to build a credible career on. Then, join the American Dietetic Association, practice groups that interest you and your local city or state association. This will not only get you "in the loop" for job openings in your area of interest, but will also let you network with dietitians who are doing now what you'd like to see yourself doing in a few years.

How is the job market right now? How do you think it will be in the next five years? 10 years?

Because dietitians don't limit themselves, the job market is really limitless! And, given the rise we've seen in obesity among adults and children, I think we're going to need MORE dietitians in the future to help people get back on the right track, not less.

EDUCATION INFORMATION & ADVICE

You have an MBA, a Cordon Bleu certificate, and a BS in Nutrition and Dietetics. How has this combination of degrees contributed to your professional success?

A dietitian is a food and nutrition expert… I just used my advanced degrees to flesh out those areas of greatest interest to me. This approach has lead to fantastic, but very, very different kinds of jobs over my career -- including the one I have now, which is the MOST different of any job I've had. To go from a chef/foodservice manager to Nutrition Communications at a Nutrition Research Center is a testament to what you can do with a nutrition dietetics degree when you use it as the base of your personal career pyramid. Without the "RD" behind my name, I'd never been considered for this job. The MBA gave me the writing skills to qualify for this job. And, while my Cordon Bleu for years earned me my "Bread and Butter," it now wins me friends at work and "first choice" interviews with food writers who need a nutritionist's perspective.

What did you like and dislike about your education?

I wouldn't change anything! For years when I was a food service manager, I was happy that my nutrition and dietetics degree had required foodservice management and accounting classes. But, I also thought, "Man, taking all those chemistry, physiology and biochemistry classes was such a waste." Today, those science classes are a godsend… I know that I'd NEVER understand some of the research articles I write about if I didn't have a science background!

What factors should prospective students consider when choosing a school?

If you have a clear idea of what you want to do with the degree, the search becomes easier. For example, a new program was just launched that combines a chef's training program and a dietetics degree (I knew I was ahead of my time), while other programs that are out there focus on research or public health. Learning the strengths of the programs and the accomplishments of both the program's instructors and their graduates can also help in evaluating a program.

Based on what you hear in the industry, what do you think are the most respected schools/departments for nutrition and dietetics that really make a difference for graduating students?

Again, this depends on which path in the field a student wishes to follow. There are so many excellent college programs, that mentioning just one or two wouldn't do the breadth and scope of the field justice.

INDUSTRY TRENDS

What are some trends that you see in the field of nutrition and dietetics that might help prospective students?

Overall, the emphasis will be on "positive" foods to eat to improve your health rather than what to avoid; and nutrition messages and foods that are "customized" to meet an individual's unique needs.

In terms of heart disease risk, there will be a greater emphasis on the type of fat used over the strict amount of fat. The "magic" role of fruits and vegetables in the prevention of cancer and other diseases is real and shouldn't fade away. The benefit of probiotics…things like yogurt cultures that encourage "good bacteria" in the gut….and phytonutrients.

Do you think that there's a trend in the culinary field toward better nutrition?

There's some interest now, but given the new government focus on our growing problem of obesity, it's sure to rise. "Restaurants don't make people fat; eating too much and not exercising makes people fat" is true, but in the midst of this obesity epidemic, one does question the urge to push sales through suggestive selling and super-size portions.

From a nutrition and dietetic perspective, what do you think of organic foods and genetically-modified foods?

Organics have a lot going for them, particularly when it comes to taste. Most, but not all, organics are raised closer to the final selling destination than conventionally grown foods, which can be a nutritional plus. But, these benefits come at a price that not all consumers can or are willing to pay. And, in side by side comparisons, organics don't always win the taste test. So, I say, use what tastes the best and is the best for the purpose of saving.

Although I'm a fan of many organics, I'm not anti-biotech. Biotechnology has helped our food supply grow and help cut hunger and nutrition-related diseases across the developing world.

Like all things in life, to me it comes down to balance. The right product at the right price for the right purpose.

CLOSING REMARKS

Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed in nutrition and dietetics?

Being a dietitian has opened career doors that I never dreamed of as a farm girl from Minnesota.

If you have any questions for Ms. Carter related to this interview, please contact her directly at joanc@bcm.tmc.edu.