Interview With Stephanie Richardson, Dietician

New Incubator graduate Stephanie Richardson is registered dietitian and holistic health counselor. She sent us this interview of her from the Cleveland Plain Dealer.

Stephanie Richards, 49, of Pepper Pike, has the body of a teenager, a fit teenager. So when this registered dietitian talks about healthy eating, people can she see follows her own advice.  No matter the audience- a lunchtime group of professionals or a class of eight graders- the message from this mother of four is consistent: Drink lots of water, avoid artificial sweeteners and trans fats, and be vigilant about portion sizes.  Richards, who delivers her tips with the timing of a stand-up comedian, talked to Plain Dealer reporter, Evelyn Theiss about why she loves her work. This article appeared  Sunday, September 23, 2007.

What exactly is a registered dietitian and how does it differ from being a nutritionist?
A registered dietitian is like a registered pharmacist- you can’t just call yourself that. There are strict educational requirements, and you have to maintain them with continuing education.  Whereas anyone can call themselves a nutritionist.

What do you like about talking to kids?
Kids don’t let anything get past them.  They see inconsistencies. Like the middle-school student who asked me, “How come companies are allowed to use trans fats in their foods if they’re bad for people?”

What did you say?
I said, “Do you think these companies are more interested in your health or their pocketbook?”  I’ll tell people, “Take a look at the company making the food.”  The mission of Newman’s Own, for example, is to feed people healthy food.  This is not the mission of say, Kraft Foods.

Why do you think more kids are overweight than ever?
Well, when I was a kid, the only time you had pop was maybe at your birthday party.  Now kids drink it everyday.  So much of what they eat has sugar or worse, high fructose corn syrup as one of the first five ingredients.

Is that why adults are getting fatter too?
That and portion size. A bagel was one size.  Now, they’re different sizes, but mostly, they’re huge.  One bagel can count as five servings in the grain group, based on calories.  A serving of most foods at a restaurant is about two to three times what a portion should be.

What’s the good news?
Even compared to five years ago, people have much greater awareness about nutrition.  Most people know what they need to do to get healthier, even if they are not doing it.  I have clients fill outs questionnaires, and 99% of them will tell me they don’t exercise enough and they eat too much.  But often they underestimate what they’re eating, because portion sizes are tricky.

In what way?
I just looked at the label of vanilla chai- a good brand, healthy ingredients.  It says 130 calories per serving, but this one bottle, which is not that big, has 2 ½ servings.  Most people would drink the whole thing pretty quickly and not realize they just consumed 325 calories.

What differences do you see from five years ago?
What I’m doing is and saying is not so out of the box anymore.  The fact that eating simple, whole foods is better for you than eating processed foods is not rocket science.  If anything, I think consumers are way ahead of many health care practitioners.

Is that why the food in the hospital is so bad?
Unfortunately, food service in institutions is the last to get on the bandwagon. Hospitals have a captive audience.  You can choose a restaurant, but when you go to the hospital, you’re thinking about the quality of doctors and treatment, not the food.  So the food in hospitals tends to be bad, because it can be.  A lot of younger dietitians are starting to get it, but it is happening slowly.

Where’s a ton of books out there on diet and nutrition. Do you have a favorite?
“The Omnivore’s Dilemma.”   It really explains the politics of food, and what’s behind what you find in the grocery store- as well as why there is so much high-fructose corn syrup in so many products in this country.

Give me an example of what people can do for their health.

I had a client whose doctor was going to put her on medication to lower her cholesterol. She asked to wait three months, so she could change her diet first. When she changed how she ate, she ended up not needing the medication because she lowered her cholesterol.  Medication has its place.  But change your lifestyle first, then, if that’s not enough, you can still go on the medication.

What else is important for people to do?

Keep your blood sugar stable by eating something every four hours or so- a snack or meal that includes some protein.  If your blood sugar drops too low, you won’t be thinking clearly and you’ll make bad decisions about what to eat.

How would you describe yourself as a dietitian?

I am very forgiving.  I think you can eat just about anything if the quantity is reasonable. Well except artificial sweeteners.  And if I read a product label and it contains corn syrup or any hydrogenated or partially hydrogenated oils, I won’t but it.

Comments

[Jane]

I think high fructose corn syrup is getting more blame than it should. Even the Center for Science in the Public Interest has said that they do not think it is worse than regular sugar. In moderation, it is fine. The problem lies more in that we have forgotten what moderation is.