Wednesday, March 10, 2010 is National Registered Dietitian Day; it’s in National Nutrition Month. The American Dietetic Association has nearly 70,000 members and is the nation’s largest organization of food and nutrition professionals. The primary focus of the ADA vision is to optimize the nation’s health by promoting the best possible food, nutrition, and well-being.

I celebrate the path that Registered Dietitian’s (R.D.s) have chosen. Their work, no matter which area they work in (there’s huge diversity of positions that RDs serve in); but in some way, most RDs are supporting and educating the world to move toward an entirely new healthier world. RDs make a difference. Being an RD is not just a job; it’s more of a calling. People who go into dietetics, almost always (in my experience) believe that they want to positively impact people’s health. It’s not one of the highest paid positions, especially comparing it with other professions with equal or less required education, internship and continuing education; but most RDs that I’ve known have a vision and desire to make a difference. I like the quote by Tom Brokaw: “It’s easy to make a buck. It’s a lot tougher to make a difference.” RDs are making a difference.

I celebrate the successes that RD’s have had and those that they continue to strive for.  Wednesday, March 10^th is a day to ‘put the brakes on’ your hurried, busy day; even if just for a moment. It’s a day to stop and say, “I strive to make a difference in the lives of others!” That deserves a little celebration. I know from my years of supervising RDs, that they rarely pause to acknowledge that they did something well; they are the care providers – and they don’t expect praise for doing it. The work is largely and commonly selfless – few people see the difference in the lives of those that are touched.

Because National Registered Dietitian Day is a relatively new recognition, I never celebrated it when I supervised RDs. If I still did that type of work, I would certainly have had a big party, in their recognition. Their level of professionalism and hard work was certainly, rarely recognized. I am grateful for the opportunity to have rubbed shoulders with the many, many RDs over the years, in their work.

If you’re not an RD, you may not be aware that some states allow persons to call themselves nutritionists without any credential. It is illegal in all 50 states to call yourself an RD, if you have not (just like calling yourself a MD, if you’re not one). RDs must earn, at minimum: a bachelor’s degree (about half of RDs hold advanced degrees), complete an internship or supervised practice program and pass the registration exam; and maintain continuing education requirements for recertification. In addition, many RDs are certified in advanced specialty areas.

One thing that has always been amazing to me is the breath of work that RDs do. They need to understand the biochemical mechanisms, the medical needs and translate to patients, how that relates to their individual patients. The RD needs to understand the needs for specific nutrients and translate it into foods; so that the patient can be optimally healthy. The RD needs to help people know how to make choices and achieve certain goals – that’s not as easy as it may seem on the face of it. The number of individual factors that need to be considered is sometimes mind boggling – likes/dislikes, lifestyle differences and challenges, financial restrictions, the impact of health risks or complications, and other specific needs of each individual.

If you need help with your eating and nutrition, you can find an RD in your area, by visiting the American Dietetic Association at www.eatright.org.  In addition, there is quite a large volume of information available at that same website; just click on the tab labeled ‘for the public.’ Or click here. http://www.eatright.org/Public/

One of my goals, as a public health nutritionist and Registered Dietitian, is to help the public learn about some new ways to eat healthier. The following is a recipe for butternut squash and yams; I can give you a hearty recommendation for this recipe. These easy caramelized veggies dish more than tastes ‘just good’. Isn’t it nice when Good Health Can Be So Yummy? I think my RD friends will agree.

Roasted Butternut Squash and Yam Scramble

This is such an easy recipe (perfect for the busy RD getting home a bit tired), but the flavorful creamy caramelized vegetables tell those you’re feeding that it is a delicious treat. Vic enjoyed the visual ‘treat,’ but the taste won the contest.

1 medium Butternut squash, peeled and cut into 1½ inch chunks

1 yam, peeled and cut into 1½ inch chunks

2 – 3 tablespoons of extra virgin olive oil

2 teaspoons minced garlic

Lightly sprinkle with salt, if desired

Lightly sprinkle with black pepper

Heat oven to 425 degrees F. Mix the oil, garlic, squash and yam. Put in a large casserole and sprinkle with salt and pepper. Stir every 20 minutes. Bake for 45 minutes to an hour.

A butternut squash that the deer did not devour last fall, peel, and remove seeds .

Slice and then cube.

Peel red garnet yam.

Mix squash and yam cubes with olive oil.

Stir and continue roasting.

Soft and caramelized.