Today is Registered Dietitian Nutritionist Day! As the nation’s food and nutrition experts, registered dietitian nutritionists (RDNs) are committed to improving the health of the people they serve. RDNs are the most valuable and credible source of timely, scientifically based food and nutrition information. In honor of Registered Dietitian Nutritionist Day, we’d like for you to get to know our staff dietitian, Jeanne Hopkins.
What is your role at Menu Freedom?
I’m the staff Registered Dietitian here at Menu Freedom. I’m tasked with analyzing the menus and recipes for nutritional content and compliance with federal guidelines. I keep my certification updated with continuing education courses.
What got you interested in the field of nutrition?
In a high school home economics class, we were covering a nutrition section. The teacher told the class that if you enjoy this topic and chemistry class goes well for you, you might be interested in becoming a dietitian. I took chemistry the following year and was hooked.
Growing up in a big family, the idea of eating healthy was modeled for us. We always had a second refrigerator that was filled with milk. For snacks in the summertime, we always had a case of fruit like peaches, cherries, or pears kept cool in the basement to snack on.
What has your career path looked like?
My career path initially focused on nutritional care for the elderly with sales and consulting work with menus. When I became a school foodservice director, I was definitely apprehensive, but it turned out the favorite food was the same: mashed potatoes and gravy! I was a school foodservice director for 16 years and oversaw the production of 6,500 breakfasts, lunches, and after-school dinners daily before I joined the Menu Freedom team.
How has the field of nutrition changed during your career?
Nutrition is such a young science and there are updates and new changes all the time. Our work is more successful when we embrace the updates and appreciate them.
What’s your favorite thing about school foodservice?
My favorite thing about school lunch is the staff. I’m amazed at their ability to produce quality meals for the kids and how they genuinely enjoy interacting with students – talking to them and serving them.
