Michigan RD/RDNs in the News
Spotlight on the RD: Nicole Morrissey
As we just rang in 2019, did you set any resolutions for the new year?
I did! My 2019 goals including honing in on my wishes to pursue a doctorate in healthcare administration or a closely related field, as well as being more adventurous and creative with vegetables for both my family and I, and working on improving my morning routine with the kids to have things slightly less chaotic and more...timely 🙂
Among the many things that you do, working with patients is one of them. What are your go to strategies for setting goals with patients?
My strategy with patients is to 1. meet them where they're at and 2. find out what makes them tick.
Speaking of the many things that you do, tell us more about how you got started with writing and creating cookbooks. What are your favorite parts and what parts do you find most challenging?
I was pursued for cookbook authoring after publishers read my blog - it's still surreal to me! My favorite part of writing cookbooks includes creativity in recipe development. The most challenging part comes from editing or having the confidence and strategy to self-promote once published.
What is your favorite recipe from your cookbooks?
Ah, that's a tough choice! Ooo...a tie between Lemon Bars or Pecan, Pumpkin, and Chocolate Mini Pies (both made with almond flour).
What inspired the start of your new podcast?
My friend and fellow dietitian, Gina, asked me to join her in podcasting and I absolutely love it! I think we have different interests in nutrition but compliment each other really well. Plus, we laugh a lot!
With so many things going on and 2 kiddos, how do you find time for yourself?
I schedule it and have a husband who supports my hobbies. I find that group sports kill two birds with one stone: physical activity and social! I play hockey and tennis at least once a week and have at least one night out a month with my book club. I try to optimize time by being organized and systematic. Begrudgingly, I aim for morning workouts so my evenings are freed up for time with my family. I wind down every night with my Kindle in bed and aim for 8 hours of sleep every night!
If you could only have 3 kitchen appliances, what would they be?
Microwave, stand mixer, and blender (or if we're talking ALL appliances: fridge, range, and dishwasher!)
You can find Nicole's blog at https://preventionrd.com/ and her podcast by searching for "Dietitians Dish" on iTunes or wherever you get your podcasts.
In the News
- Check out Registered Dietitian and personal trainer, Tony Stephan, in his interviews on Fox 2 and in Women's Health Magazine
- See Michigan Registered Dietitian, Liz Weber in several segments:
- Check out Katie Francisco in Plant Based Diets: Part 2 of 4 Part Series and in her segments on National Peanut Day, National Taco Day
- See our very own, Bethany Thayer, Registered Dietitian, whip up some game day guacamole: Reducing your risk for prostate cancer
- If you are a Michigan Registered Dietitian Nutritionist who has been featured in the news or on camera, please send the link and your contact information to Director for PR and Media Relations, firstname.lastname@example.org.
Michigan Academy Members: If you or a colleague have received an award, please use our Contact page to send us information so that we can post it here.
Michigan Academy Members Receive National Honors at FNCE 2017 in Chicago!
Barbara Jacobs Ivens, MS, RDN, FADA, FAND
Jointly bestowed by the Academy of Nutrition and Dietetics and the Institute of Food Technologists (IFT), the Trailblazer Award recognizes exceptional leaders who have advanced the science at the nexus of nutrition/dietetics and food science for at least five years. This award is conferred upon a leader who has demonstrated innovative contributions to improve health among underserved populations through a least one aspect of food science and technology, and has exhibited intellectual courage in research, instruction and/or communication at this intersection.
Barbara Ivens is Principal, Nutrition Information Exchange, located in West Michigan. She has served as the Chair of the Commission on Dietetic Registration, the Fellow Panel Chair, Specialty Panel Chair, and as Chair of the Academy of Nutrition and Dietetics Foundation. She’s been a member of the Academy Recognition Task Force, Honors Committee, and Certification Collaboration Task Force. She served as Chair of, and represented the Academy on, the Joint Food and Nutrition Science Solutions Task Force. Other roles have included Michigan Academy Treasurer, Newsletter Editor, Policies and Procedures and Publications Chair and Chair of the revision of the Pediatric dietetic practice group’s Pediatric Nutrition Manual.
The Academy of Nutrition and Dietetics' Medallion Awards, given each year since 1976, honors Academy members who have shown dedication to the high standards of the nutrition and dietetics profession through active participation, leadership and devotion to serving others in dietetics and allied health fields. Several awards are given each year to those members whose dedication to the Academy and service to the profession serve as an example to all.
In recognition of:
- Her transformative ability to move the needle and push the dietetics profession towards excellence. She has used her passion for advocacy to educate countless government officials about the critical importance of nutrition and health, and used her insight to target organizational and policy gaps or opportunities to collaborate with existing Academy units to ensure stability and progress, anchored in documented strategic plans.
- Her outstanding leadership and service to the Academy, serving as a member of National Diabetes Partners, the Evidence Analysis Library Health Disparities work group, the Academy Foundation State Fundraising Task Force, and the liaison to the National Diabetes Education Program (NDEP). She served as Chair of the Dietetics Practice Based Research Network Oversight Committee, Michigan Affiliate President, State Legislative Network Coordinator, Chair of the Diabetes Care and Education Practice Group, and has been appointed to over 10 National Academy committees.
- Her volunteerism, which has spanned the landscape of health, lending her expertise and influence to multiple organizations, namely the National Diabetes Education Program, American Association of Diabetes Educators, American Heart Association and American Diabetes Association.
- Her determination for the success of the practicing dietitian. As an invited speaker and adjunct assistant instructor, she has championed evidence-based medical nutrition therapy education in multiple local and regional forums. She proposed, developed and facilitated the first webinar for NDEP and the first joint NDEP/Academy webinar through the Food and Culinary dietetic practice group. Through her radio and local television interviews, she has shared information to promote nutritional health for youth and adults.
Excellence in Practice: Dietetics Education
Lorraine J. Weatherspoon, PhD, RDN
The Academy of Nutrition and Dietetics' Excellence in Practice Awards recognize outstanding registered dietitian nutritionists and dietetic technicians, registered, who have demonstrated innovation, creativity and leadership in a specific area of practice. The awards are given in several practice categories, including Clinical Nutrition; Community Dietetics; Consultation and Business Practice; Dietetics Education; Dietetic Research; Dietetic Technician, Registered; and Management Practice, to honor Academy members who have demonstrated exceptional performance, contributed to the advancement of practice, and been effective and inspiring leaders in nutrition-related organizations.
Mary Abbott Hess Award
Staci Gerken, RD
This award recognizes an innovative food/culinary effort. Staci is the Nutrition Contract Administrator at the Area Agency on Aging of Western Michigan located in Grand Rapids and created the cooking class “Conquering the Kitchen”. The class is designed for male caregivers and provides both classroom and hands-on learning to help participants gain valuable skills that can decrease the stress related to food preparation and mealtime.