The Today’s Dietitian’s RD Lounge
A Blogger’s Network
Today’s Dietitian (TD) magazine has launched Today’s Dietitian’s RD Lounge, a blog written exclusively for RDs by RDs. TD is providing an interactive forum to complement its online content and social media channels to engage RDs, gain readers and loyalty among dietitians, and satisfy a unique niche in the blogging world.
Because the blog is written for RDs by RDs, its goal is to offer practical advice on the daily life of the dietitian. The voice is fresh and conversational, with topics geared specifically to RDs instead of general consumers. We encourage submissions on specific topics related to your specialty and expertise. In addition, the TD editorial team will develop topics that may include, but are not limited to:
- Professional development
- Clinical skills
- Nutrition education
- Culinary skills
- Disease states
- Nutrition news
- Research news
- Dietary patterns
- Work opportunities
- Continuing education
- Insurance and liability
- Professional issues such as burn-out and problem clients
- Reaction to breaking industry news
This is a nonpaid service, but the benefit to the RD blogger is:
- Their personal blog will be highlighted in each post and in the contributor section. Also, traffic will return followers to their blog and service, increasing their visibility and boosting their brand.
- Be connected to the Today’s Dietitian brand, which attracts more than 300,000 unique visitors to its website per month.
- Bloggers will be able to submit posts about topics for which they are passionate.
- Bloggers will be able to feature Today’s Dietitian’s blog button/widget on their website.
Posts must be original content and written to address the dietitian as the reader. The word “You,” if using this point of view, must be the dietitian. Posts must be 250 to 600 words, and include a headline, byline, and a two- to three-sentence bio. (Please send a professional, color headshot of yourself for our contributors page.) To keep copy fresh and timely, contributors will have two weeks to submit posts, although for breaking news (such as new dietary guidelines), we hope to elicit near-immediate responses. Submissions will be limited to no more than once per quarter. Posts must be submitted to RDLounge@gvpub.com.
Here is an example of a blog post written for the general public by Kaitlin Williams, MPH, RD, LD, of REBEL Dietitians, and then rewritten to address dietitians:
Original Post …
“If you have CKD and your nephrologist has told you to limit your potassium intake, more than likely you have been told to limit bananas, potatoes, orange juice, and tomatoes. These foods can be very difficult to cut out since they are so prominent in our diets! Tomatoes, for example, are a go-to base for soups and sauces.
Have no fear, there are some great alternatives to using these high potassium foods. Check out these tips from DaVita! One of those tips is to use bell peppers as a sauce base, instead of tomatoes. I decided to try out a recipe for harissa, which is a spicy chile paste common in North African and Middle Eastern cuisine. I love spicy foods, so this definitely appealed to me! I chose a recipe from Rachael Ray, that you can find here.
This recipe is just one example of how you can use red peppers in a sauce, instead of tomatoes. If you’re looking for an Italian version for pasta, check out this recipe!”
The Post Rewritten for Dietitians …
Your client has chronic kidney disease (CKD) and is under the care of a nephrologist. She’s been told by her doctor to limit bananas, potatoes, tomatoes, and oranges because of their high potassium content. But as the RD, you’re the one that has to help your client make her diet work. How do you educate and advise CKD patients to limit these foods that they need to restrict yet still maintain a varied, healthful diet. Tomatoes, for example, are the base for numerous soups and sauces.
Offering alternatives to tomatoes is probably not good enough. Teach your clients what to substitute and how to build it into their healthful diet. For example, bell peppers can make an effective substitute for a sauce base. This red pepper-based tomato sauce recipe replaces half the tomatoes in a healthful sauce. An RD created the recipe for the kidney care resources site DaVita.com.
In addition to appropriate recipe substitutions for CKD patients, recommend substituting different whole foods as appropriate. This list, again from DaVita.com, provides some good examples, including:
- Recommend apple, cranberry, or grape juice, instead of orange juice or prune juice.
- Suggest using leached potatoes to make mashed potatoes or hash, instead of eating french fries or baked potatoes.
- Encourage them to substitute a nondairy creamer for milk to make pudding, instead of using milk.
RD bloggers can submit photos with their blog posts. Please submit any artwork along with a statement of originality. If the artwork has been previously published or is based on previously published material, written permission from the copyright holder to post, reproduce, or adapt that artwork must be submitted. Photos must be submitted electronically as Jpeg or Tiff files and have at least 300 dpi resolution to be considered for posting. All submitted photos are subject to editorial approval.
Authors are solely responsible for the content of submitted posts. The blog accepts no responsibility for inaccuracies in the posts or references. It is the author’s responsibility to notify Today’s Dietitian of any potential conflict of interest with respect to submitted posts and to acknowledge affiliation with any organization or entity mentioned in the text and/or financial interest in any subject matter, organization, or product discussed.
While the editors will attempt to preserve the author’s voice whenever possible, all accepted blog posts will be edited for word count and clarity according to the blog’s style and format.