Rachel Kubik

Renee Fitton, MS, RD, thought she wanted to be a doctor. This was her goal while getting her bachelor's degree in biology. On her own time, she was uncovering the world of nutrition, primarily through online nutrition and cooking content. While traveling to remote areas to offer medical care as a pre-med hopeful, she started to see that nutrition was an under-utilized and under-appreciated solution. She wanted to change that. So after graduation, instead of applying to medical schools, she found herself pursuing a career in nutrition and dietetics.

Racine's Jennifer Schmidt is joining 50 other state representatives at the event, which begins with the preliminary competition Dec. 12-13 and wraps up with the final competition Dec. 16.

Vandana Sheth, RDN, CDCES, FAND, recognizes the importance of culturally relevant food, because she grew up in a household where dishes like dal and chana masala were commonplace. Being an Indian American, she noticed a consistent lack of personalized and culturally sensitive nutrition guidance available to her community. Now an RD who's also a global media spokesperson, author and advocate for plant-forward diets, Sheth blends evidence-based nutrition with culturally relevant guidance to empower clients in managing chronic conditions like diabetes. Sheth has not only built a successful practice but has also made a significant impact on the lives of many, helping them achieve healthier lifestyles while honoring their cultural traditions.

Whether they're fresh, dried or turned into wine, grapes are always a crowd-pleaser. They're not just for snacking — they're packed with fun! They can be frozen into a refreshing treat on hot days, or tossed into sparkling water for a naturally sweet, fizzy boost. Grapes also make great DIY popsicles, fruit kebabs or paired with cheese for party-perfect appetizers. And, of course, especially at this time of year, who can resist a classic grape-stomping experience at a vineyard to channel your inner winemaker? It's harvest time!

When Simon Sum, DCN, RD, ACSM-CPT, ACSM-EIM, FAND, was a teenager, he struggled to gain weight. He was indulging in various cuisines, but nothing was working. Thus began his interest in nutrition.

Cheese! That doesn't just make you smile when you say it for pictures, it also makes you smile when eating it. Cheese isn't just food; it's a celebration. It's the creamy foundation of favorite recipes, the finishing touch to a perfect meal, and for many, a small but satisfying pleasure in the everyday. It's a beloved and versatile food, enjoyed in many forms, from melted on pizza to sliced for sandwiches. Whether it's a casual charcuterie and wine night with friends or the comforting stretch of mozzarella on a homemade lasagna, cheese has a way of elevating life's little moments.

Getting your Trinity Audio player ready… What do you call a comedy club that sells organic food? Trader Jokes! As retail dietitians and health and wellness professionals, you're no strangers… Read more

Shopping for all your dietitian friends? Or maybe you're looking to skip the hot cocoa and marshmallow baskets (because who really needs another box of peppermint cocoa spoons?) and give gifts that are as thoughtful as they are health-conscious.

It takes an average of 17 years for research to go from freshly published to actually implemented in clinical practice. Sherry Coleman Collins, MS, RD, LD, FAND, hopes to change that.

As 2024 comes to a close, it's important to remember it's not just about closing a chapter — it's about recognizing how far we've come and setting the stage for an even brighter future. This year has been a banner year for the ARC Health and Wellness Community, and it's all thanks to you — the dedicated health and wellness professionals.