This is more of a rant. I'm a supervisory dietitian in a hospital kitchen so I don't do clinical anymore, I pretty much run food service. Anyways, we've had this problem patient for several weeks and everyone can't wait for him to leave. He screams at nurses cause he didn't like how they closed his door, he demands special treatment cause he says he's friend's with the hospital director but I think that's bullshit. From our end, for some reason, my boss has been allowing him to order food from the cafe. They even got him a bottle of Morton's fine sea salt, for the second time apparently.

This shit pisses me off so much. It makes everyone's job harder when people refuse to say no to unreasonable demands. No one seems to have confirmed that the director is okay with this or even knows about. Our director is a friendly and personable guy, he knows a lot of people. But this isn't a luxury hotel that offers curated experiences. This is a hospital, and Fiji water is not a medical necessity.

Interesting to see some chatter within N that they are piloting offering in-office appointments with RDs in Portland OR. What do you think about it?

Hi there, I’ve been a practicing RD for 9 years and I’ve been struggling with the “what next” feeling for probably 6 of them. I feel stuck between decisions of going back to school for something else (PA or PT) or finding the spark again with a master’s or something else. I feel frustrated at what feels like a glass ceiling with pay and limited options.
My current role is a flexible schedule which I do really enjoy but I feel restless and burnt out nonetheless.

Any advice would be helpful or other experiences on paths forward. TIA

I work at a nonprofit outpatient setting as the only RD. 95% of my patients are kind and enjoyable to talk to. I’ve built several great relationships with some patients that may come and go as they need me. Every once in a while I do get that type of patient that is deep into the wellness space of anti seed oils/supplements galore, etc. I understand to tread carefully with their belief systems. Today I had a 45F seeking weight loss and grilling me on if I understood autophagy as it relates to intermittent fasting. I was honest and said I don’t, I’m unfamiliar and I don’t often work with many patients who do IF (also I find it often unsustainable for majority of ppl when it’s extreme). I explained I typically take other approaches to weight loss and a lot of my patient visits involve also managing chronic conditions. She looked at me like I was an idiot and said I should really look into this. I said I would and we moved on and the session got better, but I feel like she thought I was an idiot in that moment.

Anyone else relate to experiences like this? I’m sensitive so it really bothered me but I’ll get over it. Thanks for letting me rant!

where's a good website i can get nutrition handouts and infographics to give to patients? it can be anything related to cooking, texture, conditions, anything that may be helpful!

Our hospital just switched from PowerChart to Epic ! Any of you with Epic experience please share your tips and tricks! If you don't have a PES statement , do you not have a care plan? Dx malnutrition do you always have to have an illness if acute/chronic??

Thank you!!!

The American Society for Nutrition (ASN) has announced on their Instagram and X accounts that CMS has assigned a new Medicare Part B specialty code F7 for Physician Nutrition Specialists (PNS). To my knowledge, this has not been verified by CMS.

According to an article written by Jason Fee, MS, RDN (link below): In a formal letter that ASN wrote to CMS requesting a dedicated Medicare specialty billing code for physician nutrition specialists, under the heading of services the specialty uniquely provides, “adjunctive nutritional therapeutics (e.g., medical nutrition therapy or support for disease states with a metabolic component)” is framed as part of what “only a Physician Nutrition Specialist can provide.”

Since MDs would be billing for MNT, they would receive a significantly higher reimbursement rate than what RDs currently receive.

According to the article, the formal letter to CMS specifically references the MAHA movement. Of note, the American Society for Nutrition is among the most heavily industry-funded societies in American nutrition, as documented by Marion Nestle.

I have not been able to locate the formal letter from ASN to CMS and the information here leans heavily on this article. But if true, this significantly undermines our profession and the value of registered dietitians.

The comment period on the 2027 physician fee schedule closes Sept 14 and is open to anyone.

Would love to hear from someone who has a good understanding of Medicare billing what this could mean for dietitians.

--

Primary source (Jason Fee MS, RDN article): https://vitaearete.com/insights/medicare-physician-nutrition-code

American Society for Nutrition posts: https://www.instagram.com/reel/DbRPnQgD9Pb/ and https://x.com/nutritionorg/status/2081476169040326738

Link to comment on the CMS proposed rule (closes Sept 14): https://www.regulations.gov/commenton/CMS-2026-2377-0002?trk=public_post_comment-text

I’m hoping to be able to find other revenue streams that don’t involve one on one counseling, but feel unsure what the right direction is for me. I’ve thought about making CEUs, doing groups, and selling educational materials but none of that truly speaks to me right now.

I’m wondering if any other RDs have multiple streams of revenue and if you have any ideas/tips.

Also curious if any other disabled RDs have ideas on how to maintain revenue when you can’t handle too big of a caseload.

I’m a new RD (since March) and I work in a hospital setting. Soon I’ll have to have my critical care training with the units and I’m nervous since I haven’t done any real critical care outside of a couple weeks in my internship almost a year ago.

Does anyone have any good resources/recommendations/advice relating to critical care that I could look into?

I know about ASPEN and the Academy. I’m a very protocol, set rules, kind of learner so any thing of that nature would be greatly appreciated. Looking forward to your responses!

Hey all, I’m about to start my internship in Ontario, Canada. I previously went to culinary school and then decided I wanted to advance to something more academic that was still centred on food, and I settled on nutrition. I have really enjoyed developing my knowledge base around nutrition and it’s been a fun challenge. I love the math involved in clinical. However, I’m feeling a little intimidated by the internship - I worry that I won’t be very good at client counseling. I’ve always been a hands-on person and am more passionate about helping people learn that way as well.

I’m curious whether any RDs here were previously chefs or had culinary training? If so, where do you work now and what did that pathway look like for you? My dream is to start my own meal preparation service, and offer affordable cooking/food skills lessons on the side, particularly for kids.

Does anyone have experiences they can share or insight into what it’s like working at No Diet Dietitian? I keep seeing job postings and thinking of applying. TIA!

Has anybody else had the opportunity to be practice educators with student dietitians on placement yet? What are your thoughts on the new tools?

I work in the neuro ICU, and have a teen (16 yo) who was admitted with a severe TBI a few weeks ago. She was actively engaging in bulimia behaviors, and is severely malnourished. After getting her past the refeeding window, it's been smooth sailing ... but now she's extubated, starting to wake up, and freaking tf out about the feeding tube

I'm way in over my head. She still has an NGT pending MBS, and I know she needs the extra kcal and protein, but I feel terrible force-feeding her to that degree without any sort of therapist support. She's only partially verbal now, and her cognition and emotions are going to be all over the place with her TBI. Also, once she's cleared for a diet...what the heck do I do???

I pulled in one of the peds behavioral health RDs, but wanted to see if anyone had experience with this niche patient population. I have lived experience with an eating disorder and higher-level care, so I feel like I can provide empathy but not a lot else from a professional standpoint

Hello, I got my annual education stipend, ~$350. What education resources, books, CEUs, workbooks, etc would you buy?

I primarily practice in inpatient acute community hospitals, weight management and diabetes management so resources in these areas would be best but open in all nutrition related things! Thank you

Does anyone have experience working as an RD for ilant Health? What is it like and would you recommend the role to other dietitians?

Hi everyone! I finally made the decision to pursue becoming a Registered Dietitian. I have my Associate’s in Communication and now I’m working on figuring out the right path to my Bachelor’s and eventually a Master’s.

I was looking at Arkansas State for my Bachelor’s, but I just found out their bachelor’s program itself isn’t accredited (even though their master’s is), and I can’t find any real reviews on it, so that’s giving me pause. I’m now considering University of Alabama’s online B.S. in Food and Nutrition instead.

For my Master’s, I’m looking at University of Rhode Island (through their Sodexo partnership) or University of New England.

Has anyone gone through any of these programs, or have thoughts on them? I need to stay fully online since I’m a mom juggling a busy schedule, so any input on program quality, internship placement, or how employers view these schools would mean a lot. Thanks in advance!

Hello,

I have been working remotely for the past couple of months, and I was wondering if there are any websites or software that create a meal visual using a variety of foods. Kinda like the plate method handouts have a picture of a meal on a plate. But you have the option of choosing from a variety of different meal components.

Or perhaps any ideas on how to keep patients engaged without solely going through handouts?

Currently interviewing for a dietary manager for a rehab facility upstate NY. No salary listed in the description and they’ve asked me to have a range in mind for the interview. I’m RD eligible, currently studying, there’s another dietitian there so being credentialed is currently not a requirement. This will be my first job in the field out of school. I do have 20 years of foodservice experience, 15 in management. It is a full time position. Any suggestions/ideas on what would be an acceptable range to ask for? Thanks!

Hello all,

Does anyone have any experience working with/volunteering for the Academy of Nutrition and Dietetics? I haven't been an Academy member since I was an intern and wondering if it would be worth it to volunteer with them. Like many RDs, I feel frustrated with her unhelpful/out of touch they seem but admit that I don't know if that's necessarily fair to say. Can anyone share their experiences with Academy? I generally feel fine with being an RD but want to do more for this profession to feel fulfilled.

Thanks!

Has anyone taken the CARD exam recently? Any tips for studying?

Has anyone used Dietitian success center DSC member before? They seem to have so many handouts for both Canada and US working RDs but I’m not sure if it’s worth buying the membership… I am an RD starting my own clinic and I need resources for client handouts and even to train myself

Hello! I am wondering if anyone works hybrid jobs like 3 days in person/ 2 from home? And what area do you work in?

Also- I am wondering how you maximize your salary as an RD? Side hustles? Investing? How do you go about asking for a raise or to be fairly compensated?

Hi!! I’m working with a doctors office providing nutrition counseling sessions and wanted to see if I could optimize the process of the counseling session.

Does anyone use a specific site for collecting 24 hr recalls and other info like height/weight, goals to work on on a specific form/website?

I was thinking to use type form but I think I’d need to pay for it to be HIPPA compliant. But not sure if I’d need to do that if I’m literally only collecting a patients 24 hr food recall…

Any tips would be great! Thanks !!

Would love to hear from anyone who’s worked there (or does currently) as a dietitian:

•    What’s the culture like in the nutrition/dietetics department?
•    How’s the workload/staffing like?
•    Any insight on CDR support, continuing ed, or conference funding (FNCE, etc.)?
•    General pros/cons vs. other hospital systems?

Thanks!