Full Time and Interim Nutrition Consultants
and PRN Consultant Services nationwide

Nutritional Services

Efficient and highly educated Registered Dietitians who focus on continuous quality improvement and program development.

Food Safety Solutions

Innovative ideas that are individualized to each facilities program goals to enhance the overall dining experience.

Regulatory Compliance

An invaluable resource of nutrition consultants that follow the trends in healthcare and changes in regulatory requirements.

Claxton Dietetic Solutions Articles

Invest In Your Health
Today on the blog we are talking to private practice RDs, those who own their own nutritional counseling business. One of the hardest parts about being in private practice is building a clientele. You not only have to make yourself and your services known to the community but you have to make the community see and understand your worth in PAYING for those services. Everything costs money these days. We are all trying to stay on budget, determine the difference between wants and needs and prioritize the goods and services we need now and those we can either wait on or do without. As a private practice dietitian you have to make the community see that your help, your expertise is worth paying for. And that can be an uphill battle. Here are some tips on how to boost your community presence, exemplify your worth and build a clientele. First: Determine the clientele or the population of people you want to reach and serve. This is completely up to you but will help guide your future marketing techniques and choices. Some RDs choose to be general and counsel any and everyone while others choose to focus on a few types of illness or topics and specialize in them. Second: Become credentialed with insurance providers. People are much more likely to utilize you if you take their insurance. This process can be long and tedious but is worth the time and effort in the long run. Third: Start developing relationships with medical and therapeutic providers in your community. Get to know your internal medicine doctor, your child’s pediatrician, your dentist, your friend’s personal trainer, your therapist etc. Word of mouth goes a long way. And have your business cards ready to hand them. Oh yeah…get business cards 😊. Fourth: Offer free general nutrition education sessions to the community (with business cards ready to go!). Offer a session at the senior center in your community on geriatric nutrition, offer a lunch and learn for therapist on how you can partner with them in treating eating disorders, offer a kid friendly education on MyPlate at a local library. The possibilities are endless.   Fifth: Be patient. This process can and likely will be slow. But as I have said in past blogs, slow and steady wins the race. Take your time, do your best with each client and word will spread! Good luck in all of your future business endeavors fellow dietitians! I hope this blog has been helpful to you!
Let's Eat!
Generally speaking, the average American eats 3 meals a day, sometimes snacking in between meals. But how do we know when it's time to eat? Does someone tell us? Do we just innately know? Well, in a perfect world we would feel physical hunger, respond to that hunger by eating, eat until we feel satisfied and then stop eating. But for most of us, our desire to consume food is driven by much more than physical hunger and fullness. It's driven by a combination of both internal and external cues. If a person is not utilizing a strong self awareness as to why he or she is eating it could let to overeating or undereating if these cues are being ignored. Lets take a look at the difference between internal and external hunger and fullness cues. Internal hunger cues include the physical feeling of hunger. This could manifest as a stomach pain or cramping and/or an audible "growl" when hungry or slight stomach distention or feeling bloated when full. When hungry, it could also be a physical feeling of tiredness or lightheadedness from a lack of energy. These internal cues are driven by hormones and nerve signals released in the body in response to a lack of or replenished energy as it applies to hunger and fullness, respectively.  It's these types of cues you want your clients and patients to be aware of and listen to when deciding when and how much to eat. External cues are more prevalent and tend to be the cues the public rely on when deciding when and what to eat. External cues can include the actual site of food, it's presentation, the knowledge of what time of day it is and certain environment factors (aroma, lighting, etc.). Some people may not physically be hungry, be see food offered during a work meeting and eat simply because it is there. Also, someone may be physically full but still see more food on their plate so they continue eating. I believe a powerful tool in helping people establish balanced eating habits and practice effective weight management is first recognizing there innate INTERNAL hunger and fullness cues. Here are some ways you can implement this tool in your practice as a dietitian.1) Add this question to your initial assessment form. You could ask, "When deciding when and what to eat, do you find you listen to your body's hunger and fullness cues or respond more to the environment/presence of food?" You will find, more often than not, that people say they respond to their environment more than their physical bodies. 2) Educate the client/patient on the difference between internal and external cues 3) Challenge them to complete a "Self Awareness Log" for a week that requires them to identify and write down which cue they responded to when deciding when to eat, what to eat and when to stop eating.I hope you have enjoyed this blog post and find it applicable to your daily work! Happy practicing, dietitians!
Food Product Spotlight!
The importance of eating fruits and vegetables is well known around the world. And for the most part, the general public is willing and even happy to incorporate more fruits into their daily diet. But vegetables…well that is another story. Their lack of sweetness compared to their counterpart make them less appealing to not only kids but adults as well. But one food producer is changing the vegetable game drastically by fresh freezing flavorful, premade vegetable side dishes, entrees, etc. Green Giant is producing a wide selection of products and they are a wonderful addition to grocery stores everywhere. Now to educate the public! Some of their newest products include the Harvest Protein Bowl, Cauliflower pizza crust, Veggie Spirals, Veggie Tots, Riced and Roasted Veggies. See below for further details on each product. Harvest Protein Bowl: A plant protein based entrée bowl that comes in 4 varieties- Asian, Southwest, Italian and CaliforniaCauliflower Pizza Crust: This pre made crust comes in 2 varieties, original and tuscanVeggie Spirals: Vegetable based noodle spirals made from fresh butternut squash, carrots, zucchini and even beets. Veggie Tots: These tots come in 4 varieties, corn, sweet potato and cauliflower, broccoli, broccoli and cheese and cauliflowerRiced Veggies: Perfect for the low carb fan, this "rice" comes in 11 varieties!Roasted Vegetables: These vegetables have already been roasted making then a quick and easy side dish! They come in 5 varieties.As a dietitian, it's important to stay up to date on the latest food trends, products, etc. so that we can successfully equip our clients to implement and lead healthy lives. This website also has premade recipes using their products so our clients can feel adequately prepared to put an entire meal together. Green Giant is not the only food producer streamlining the meal preparation process and making vegetables more appealing. Do some research for yourself (either online or in the grocery store itself) and see what you find! You will be pleasantly surprised! And check out the recipe page for a highlight from the Green Giant website.