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Sound Body, Sound Mind Series: Why This Dietitian Nutritionist is Proud to Serve the Latinx Community

Estimated reading time ~ 5 min
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Diana Licalzi

We have another edition of our Sound Body, Sound Mind series, which highlights the achievements of professionals of color in the health and wellness space. Previously, we talked to Adriana Catalina Vázquez Ortiz, CEO of Lilu, whose first product aims to create better breastfeeding technology. Next, we spoke with Diana Licalzi, a registered dietitian nutritionist (RDN) based in Boston, MA, who provides one-on-one counseling in the areas of prediabetes, Type 2 diabetes, weight management, and plant-based nutrition. Ahead, she talks about transitioning into her current role from a different industry and the barriers low-income groups face when entering the field of nutrition.

How did you get started in the field of nutrition?

After graduating from high school in Puerto Rico, I went to Villanova University and majored in Communications. Although I was always athletic and interested in nutrition, health, and science, I didn’t take many science classes in undergrad or make it my academic focus. Instead, after college, I moved to New York City and joined Major League Baseball (MLB) as a marketing and sponsorship coordinator for the Latin American market.

I noticed that I spent a lot of my free time at MLB reading up on nutrition and health. I even took online classes through Coursera, the University of Pittsburgh, and seminars in the city. The more I learned, the more I wanted to know. Before I knew it, I even spent my lunchtime studying nutrition!

Although I learned a lot at MLB, I realized business wasn’t my calling and that it might be time to get my master’s degree in something I loved. I wasn’t necessarily thinking about going into a specific profession, rather how to become an expert doing what I felt passionate about. Given my academic and professional background, I had to start from scratch. I left New York and went back to Puerto Rico to study; I took the GRE and applied to a master’s program in nutrition.

Was there a particular moment when you knew for sure this was what you wanted to do?

I never had a big “aha!” moment — it was a slow, gradual process that involved researching all of my options. Taking my time and planning things out was key to making such a dramatic professional shift. I put a lot of thought into my decision to go back to school and did a lot of research on the different routes I could take to change industries. I also did a lot of research in what master’s programs looked for in candidates.

Fortunately, I had the privilege of having the support of my family. I was able to move back home and take the time to study and get a good GRE score. Once I had decided what I wanted to do and how to get there, I felt a lot more confident in making such a big decision.

What was the master’s program like and what did you do once you finished?

I got into the Nutrition + Didactic Program in Dietetics at Tufts University, which partners with Simmons College. This track enabled me to get a master’s degree in nutrition and train to be a dietician. My academic experience was amazing. The program fulfilled all of what I was hoping to get out of a master’s program and the classes were very interesting. I was happy to keep learning.

I had to do a ten-month clinical rotation at a hospital with an application process that’s very similar to the matching system physicians go through for residency. I matched with UC San Diego, which proved to be a fascinating experience. My rotation involved both inpatient and outpatient work, and I loved getting exposure to both.

More generally, I loved being in San Diego because I got to work with a very diverse population. As a Latina, I knew I wanted to work with people from my community, particularly those from low-income backgrounds who have less access to good nutrition education. There is a huge lack of Spanish-speaking dieticians in the field and I felt that I could really add value because I’m fluent in Spanish.

Why do you think there aren’t many Spanish-speaking dieticians?

I don't think this is an issue unique to dietitians. I believe there's a disparity with physicians, nurses, and other health practitioners as well. I think the dietetics organization as a whole needs to do a better job of increasing the visibility of dietetics as a career for minority groups. On top of this, unfortunately, becoming a dietitian can be an expensive process. Not only do you have to have a degree in nutrition, but most dietetic internships are usually unpaid. Fortunately, there are scholarships and financial aid to help with the process, so I encourage anyone interested in the field to apply to these.

Can you describe your experience working with the Latinx population?

The more exposure I had to Latinx clients, the more my desire grew to help them. There is a huge prevalence of diabetes in the community, which is also what inspired me to specialize in treating it. I enjoy learning about how diabetes affects the body and I’m inspired by the fact that Type 2 diabetes can be reversed — and that nutrition plays a huge role in that reversal. That experience really gave my career a lot more focus and direction.

What has life been like since you finished your residency program?

After I finished my residency, I moved back to Boston and set up my own practice. It was important to me to have autonomy and to set up my practice with a structure that incorporated everything I learned along the way.

I see a lot of my clients virtually and my primary areas of focus are diabetes and weight management. I also work at Boston Medical Center as an outpatient dietician. I particularly love outpatient treatment because I’m able to develop longer-term programs and deeper relationships with those clients.

How do you structure your practice? What is your philosophy?

I really believe in a holistic approach and I don’t believe in giving general nutrition advice. My plans are tailored to every individual because in order for new lifestyle habits to stick, you have to tackle a person’s specific challenges with food, weight, and diabetes management. So, in my initial consult, I dive into all aspects of an individual’s life. I ask about their work, lifestyle, exercise routine, and eating habits. After that, my client and I come up with a plan together with quantifiable goals that we can measure based on our strategy.

My plans last three to nine months because I believe in making gradual changes that lead to lasting results. I also make sure my patients come in for periodic follow-up appointments so they remain accountable, and so we can adjust our strategy based on any barriers or challenges that come up.

What are some of the challenges you face in your profession?

Nutrition is a new science. There is an increasing demand for knowledge but that wasn’t the case twenty years ago. Despite the importance nutrition plays in our health, it isn’t taught in schools. Even doctors aren’t taught about nutrition because it isn’t a required course for most of them. Only one in five medical schools requires medical students to take a nutrition class.

This all leads to a lot of confusing and/or conflicting information. Given the new national interest in nutrition, there are a lot of people who aren’t trained dieticians who claim to be experts but only contribute to the chaos.

What do you wish people knew about your field?

First, there is a difference between a nutritionist and a dietitian. Almost anyone can call themselves a nutritionist but in order to be a registered dietitian, you need to have a degree in nutrition, have completed 1200 hours of supervised practice (a dietetic internship), and pass a national exam. If you need assistance in this area, make sure you search for registered dieticians!

Second, nutrition really does play a huge role in so many chronic diseases, including diabetes and heart disease. If you are struggling with a chronic illness, prioritize finding a custom nutrition plan from a qualified dietician.

To learn more about Diana's work, visit her website and follow her on Instagram.

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