Welcome to my blog, Nutchelle Nutrition. I’m so happy you decided to check it out. If you want to know a little about my life, check out the About Me page. If you want to read about how I got to this point, read on.
Becoming a dietitian was something I picked in High School when we were forced to “decide what we wanted to study in college and ultimately do for the rest of our lives”. No pressure, right? I’m not sure if there was ever a real “ah-ha!” defining moment when I was like yeah, a dietitian sounds cool, I think it was just one of those things I fell into.
My dad had type 1 diabetes and ever since I can remember, those insulin shots were a part of his daily routine. At the time, I knew nothing about diabetes besides that fact that he had to give himself insulin (since he was a Type 1, his body did not make insulin). So I attribute my interest in dietetics to my dad. He passed away in 2014 after a long battle with diabetes and all the comorbidities that go along with that (retinopathy, neuropathy, and nephropathy – kidney failure). My one and only tattoo is a reminder of him.
So I went to school to become a dietitian at The University of Missouri (Mizzou), convinced I wanted to work with people with diabetes. After graduation, I started my first big girl job at a small hospital in the small town of Mexico, Missouri – about 45 minutes away from Columbia. Because the hospital was so small, I did it all – general inpatient, cancer center, outpatient diabetes classes, etc. It was a nice way to get my career as a dietitian started and figure out what I really wanted to do. About 9 months later, I decided I was bored. I heard about several dietitian position openings at the University Hospital in Columbia (where I was still living) and decided to apply, because why not?? I was pretty sure I didn’t want to work inpatient anymore – if I had to do another ‘Heart Healthy’ diet education again, I might just die. So instead I chose the outpatient bariatric dietitian position, despite not really knowing much about bariatrics. Essentially, I work with overweight and obese individuals to help them lose weight, and we (the surgeons, not me!) provide bariatric surgery procedures (roux-en-Y gastric bypass, vertical sleeve gastrectomy, etc.). So I really just fell into this position and have learned A LOT since then.
I have several different interest areas. Diabetes will always be my first love, for the reasons stated above, but I’m also really interested in food sensitivities and food intolerances – I am by no means an expert. My first mentor, Shellie Shaw, was a LEAP dietitian and really opened up my eyes to the role of nutrition in general. After graduating, I would say I was pretty close-minded and didn’t really, fully understand how nutrition could affect every single aspect of your body, mind, and overall health. She helped me see past the mainstream advice (limit cholesterol, choose low-fat food, etc.) and really see what the research was saying and what ACTUALLY worked and made sense. I will be forever grateful to Shellie for expanding my horizons and giving me a passion for nutrition I didn’t even know I had.
I also love to see (read: eat) all of the new food products that are available now. I mean, I am a foodie after all, and there’s so much cool stuff! I could literally spend hours at grocery stores. Whole Foods is heaven on earth.
What it all comes down to though, is listening to what your body tells you and fueling it with the good stuff! I think that just about every dietitian, nutritionist, and healthcare worker can agree that vegetables are good and Twinkies are bad. So that’s where I’ll start.
In a “nutchelle,” I’m a dietitian, a foodie, and I’m here to ramble and hopefully, maybe give some good advice along the way.