Libby's Live Answers

I interviewed myself and it was only half awkward! Checkout the answers to my own interview questions to learn more about me. I believe that we have a great opportunity to lead and inspire others when we push and challenge ourself.

Learn more about me by checking out the audio of this live interview (coming soon). 


1. Name:

  • Libby Rothschild

2. Location: 

  • Manhattan, NYC


3. Length of time as a dietitian: 

  • 3 years and 4 months


6. Tell me about what you do as a registered dietitian; describe your roll in under 3 minutes:

  • I manage multiple streams of income (8 to be exact)
  • As an outpatient registered dietitian I provide medical nutrition therapy and counseling for underserved communities in the South Bronx, NYC. I work with pediatric patients and adult oncology both in group and individual session(s). I work with the interdisciplinary team to provide patient centered care among our patients and families.
    • I work with a team of doctors, nurses, social workers, technicians, 4 registrars, residents and medical students.  
    • I work overtime on a weekly basis where I provide both medical nutrition therapy and counseling to families at another onsite clinic in the South Bronx. My second clinic is a smaller team comprised of 2 doctors,3 nurses, 1 social worker and 2 registrars.
  • I also teach and speak among allied healthcare providers. 
    • I teach medical students a static nutrition lecture every 6 weeks during the academic year (paid speaking opportunity)
    • I developed a nutrition education intervention for pediatric residents which I teach through the academic year.
      • My nutrition education intervention is International Review board (IRB) approved). (My pediatric resident teaching counts as 1 hour of my work shift)
    • I teach dental residents medical nutrition therapy blended with behavior change modification (My education intervention is also IRB approved) (This teaching position is a paid position via Health Resources and Services Administration (HRSA grant) via the Dental department) 


  • I’m a virtual business coach for high performing nutrition professionals-- specifically registered dietitians. 
    • I help high performing registered dietitians with 1:1 coaching 
    • I co-facilitate Nutrition Masterminds ( with my friend and business partner: Rachel Paul (@collegenutritionist)
    • I create online courses to help registered dietitians position themselves as the expert among their niche and make lasting impacts. My online courses cover topics including: branding, storytelling and video editing. I hope to expand and create more courses this spring.  

7. Tell me a typical day (or two different typical days):

  • I have 3 typical days:
    • Day 1: 8-5pm (teaching for morning lecture) then I work my 9-5 job where I see both scheduled patients and I take walk in’s to accommodate the needs of the clinic and provide optimum patient care.
    • Day 2: 9-8pm- I work overtime at another clinic weekly and have kept this schedule for 2 years now. I work overtime twice a week which provides me with an opportunity to work with another team and compare and contrast how different settings in healthcare function.  
    • Day 3: Weekend: I work on business content, lecture development and coaching or Instagram content. I often work both on Saturdays and Sundays. I usually work a whole day Saturday and a half day or quarter day on Sundays. I love to work and I’m passionate about my mission and vision as a leader in the field of dietetics.
      • Business content development includes: creating courses, working with clients (both groups and 1:1), preparing for speaking opportunities, reading research, and oftentimes business meetings


8. How has your job description evolved since you started your current role/roles?

  • When I was hired my outpatient job description outlined: “Provide medical nutrition therapy, notes and counseling to patients.” Additionally, I was advised to teach one lecture per year to residents about nutrition. I took the “one time opportunity” and pitched a series, and immediately I pitched my series for possible publication. It took me a year to prepare for International Review Board (IRB) submission. On September 17th, 2017 two of my nutrition education interventions were IRB approved. The next step is finishing teaching for the academic year, running stats and then drafting proposals for possible publication(s). Anything is possible when you ask questions, provide value and flexibility and showcase your strong personal brand. I don't believe that anyone should be tied down or held back by a job description. Nutrition professionals can and should think and execute creatively and I lead by example. 


Business and Instagram:
9. Tell me your elevator pitch

  • For my business:
    • I help nutrition and fitness professionals STAND OUT, MAKE AN IMPACT among their niche and manage multiple streams of income. 
  • For my teaching:
    • I help healthcare providers IMPROVE patient /client care and EFFECTIVELY educate their communities about nutritional science.

10. Tell me your focus on Instagram:

  • My focus includes: personal branding, professionalism, general business strategies for monetization and understanding how to educate consumers on nutrition and exercise science (I target nutrition and fitness professionals).


11. Walk us through a failure in your business or brand:

  • My number one struggle has been defining my focus. I’m constantly trying to communicate my messages in a more focused and succulent manner. I want nutrition and fitness professionals to feel like I’m speaking and connecting with them. I measure this impact via engagement and the amount of direct messages that I receive per day from my target audience.  


12. Walk us through a success or small win:

  • My biggest professional success is landing the opportunity to create and teach a medical nutrition therapy and behavior change modification college course equivalent for the dental department at my hospital. The chairman of dentistry hired me as the nutrition lecturer; my course links oral health and system health via a curriculum which he let me create from scratch. The curriculum has been IRB approved as of September 2017 with hopes for publication. This April (next month) marks my third academic year teaching the course; this process has been very rewarding. (Reference the Position of the Academy of Nutrition and Dietetics: oral health and nutrition).

13. What’s your favorite resource or book for professional development
Getting things done by David Allen


Nutrition and Dietetics:
14. What’s your favorite food trend?
Plant based eating


15. What’s your least favorite food trend?


16. If you could go back 1-5 years from now what advice would you give your younger self?

Get a business coach. And, just like hiring a registered dietitian make sure that coach can help you and that his or her brand lines up with your goals, beliefs and values  I have been working for myself for well over a decade, and I only recently in the last year hired a coach. I had no idea the power of a business coach. I only wish I hired her earlier. (Shout out to Amy Sowards of Dietitian Institute—she’s helps me focus my goals, and she uses motivational interviewing to empower me!). 


17. Tell me what you think about the future of dietetics/Nutrition and food:

  • I want to embrace advancements in science and technology such as bots, 3d printing, robotic kitchens, and interactive teaching methods such as virtual reality and augmented reality. 
  • As I see steady growth among the field of dietetics I hope that the future promotes dietitians to explore new opportunities such as multiple streams of income outside of working with food brands or the food industry. 
  • I hope that technology can integrate more strongly with education in dietetics such as using virtual reality as a part of rotations for our dietetic internship.  
  • With education requirements increasing among dietetics I believe that NOW is the time to grow our personal brand and position ourselves as the experts among our niche.
  • I hope for inter-professional education in nutrition to build relationships and improve patient outcomes. The recent Academy position statement suggests that dietitians should educate the team and showcase the effectiveness of nutrition for prevention and treatment of diseases. I hope to lead by example with my research. I think we have to create these opportunities and build relationships. 
  • I’d like to see the focus shift from individual diet(s) and counseling to a systems approach, meaning a focus on policy, teaching large scale and inter-professional collaboration. I believe that clinical dietitians can easily create opportunities in the hospital setting, and outpatient dietitians can develop strong relationships with other private facilities and institutes. 



18. Will robots take over the world and compete for our jobs?

  • It’s already happening. Between Amazon with “Just walk out technology” and food delivered in drones our world is rapidly transforming. Additionally, all areas of life are affected by technology developments such as artificial intelligence in education (sugar goggles game for kids) and manufacturing (3D printing for food and robot kitchens).
  • If we think of our current lives tech advancements are ubiquitous. For example when I teach for the pediatric department for my hospital I use turning point technology to ask American Academy of Pediatric review board questions (I have approval in writing to use these questions in this academic context). Each resident is assigned a remote and after they answer the question that I have designed on the PowerPoint the answer displays in a graph form. This interactive learning is a fun way to encourage participation and stimulate critical thinking. 
  • I can’t wait to see how soon these advances will take effect, and I’d like to be a part of these conversations. 

Questions for my split screen live

If you answer the attached questions and email them back to me then we can setup a time for you to answer the quesitons on my split screen live. I am looking for fitness and nutrition professionals. 

1. Name-
2. Location-

3. Length of time as a dietitian/nutrition professional/fitness professional-

5. ME or YOU: How we connected-Professional:
6. Tell me about what you do as a registered dietitian/nutrition professional/fitness professional; describe your roll in under 3 minutes
7. Tell me a typical day (or two different typical days)
8. How has your job description evolved since you started your current role/roles


Business and IG:
9. Tell me your elevator pitch
10. Tell me your focus on IG
11. Walk us through a failure in your business or brand
12. Walk us through a success or small win
13. What’s your favorite resource or book for professional development


Nutrition and Dietetics:
14. What’s your favorite food trend?
15. What’s your least favorite food trend?
16. If you could go back 1-5 years from now what advice would you give your younger self?
17. Tell me what you think about the future of dietetics/food and nutrition
18. Will robots take over the world and compete for our jobs?

Live with Gisela from @butnutritionandwellness



1.       Introduction:

●        Name: Gisela Bouvier

●        Location: Port Charlotte, FL (SWFL)

●        Length of time as a dietitian: 8 years

●        Population you work with/serve: Primarily with working Women between their mid twenties to early 40s, who struggle with having a positive relationship with food and body image.

2.       ME or YOU: how we connected - You started following me and commenting on some of my photos and I started to watch your stories. We then had a phone call last Summer, I took your course, and we became friends :)


1.       Tell me about what you do as a registered dietitian; describe your roll in under 3 minutes

a.       My primary job as an RD is focusing on my Mindful and Intuitive Eating Private Practice. I help women who are either chronic dieters or have disordered eating patterns amend their relationship with food. Many women struggle with self-love and self-confidence and are very good about putting the needs of others first, but not their own. My role is to help them make themselves and their nourishment a priority and most importantly enjoy food again. Food creates memories, traditions, experiences, and moments - when that is no longer present, it needs to be amended and that’s what I help women do. I don’t believe in putting any client on a structured regimen or diet. Rather, I help them find their most optimal health through foods that bring them pleasure, enjoyment, and nourishment.

b.      My second job is that I also work per diem for a Healthcare Foodservice company and my role is to review the ALF menus for their accounts here in SWFL. I am a wiz at facility menus.

2.       Tell me a typical day (or two different typical days)

a.       After my daughter leaves for daycare with my husband, I eat breakfast and head to the gym. After that, I usually talk to clients who have booked appointments and mid afternoon to early afternoon, I either work on my social media content or on my per diem work - most of it is remote so it is great when I don’t have to go in.

b.      Then I have to put work in time out to pick up my daughter Sofia. After she goes to bed, I usually stay up a while longer working as well.

3.       How has your job description evolved since you started your current role/roles

a.       It has evolved in that I am much better about saying “No.” I no longer accept clients who are not my target audience and that I don’t specialize in. Yes, I still very much have a clinical background, but I prefer to refer out unless it’s a client that fits my niche.

b.      I have also stopped saying “No” to side jobs that were not a good use of my time. As much as I love teaching barre, I had to step away because driving to 3 different studios every week was becoming cumbersome and also not a good use of my time.

Business and IG:

1.       Tell me your elevator pitch: Hi my name is Gisela Bouvier. I am a Registered Dietitian Nutritionist helping working women make peace with food and break free from dieting through Mindful and Intuitive Eating. Clients learn how to reconnect with their natural born instincts of honoring their hunger and fullness, find total food freedom, and learn to love food again.

2.       Tell me your focus on IG: The primary focus before was Mindful Eating. Although that is still a major part of my theme, my primary theme is Self-Love. Because without self-love and self-compassion, we can’t truly be mindful nor much less intuitive with our nourishment.

3.       Walk us through a failure in your business or brand: At the beginning of starting my entrepreneurship, I had the wrong “mentor.” It was someone who was pushing me to be a Weight Loss focused Dietitian because that is “where the money was.” I realized that I wasn’t being my authentic self and I had to change that.

4.       Walk us through a success or small win: Finding a business coach that understood my vision and shared the same approach to nutrition as me.

5.       What’s your favorite resource or book for professional development: Anything created by Libby Rothschild or Amy Sowards.

Nutrition and Dietetics:

1.       What’s your favorite food trend? Hemp Seeds - obsessed with them. I put them on everything.

2.       What’s your least favorite food trend? Collagen. I can’t with Collagen and Gluten Free everything is a close second. Gluten is not the enemy.

3.       If you could go back 1-5 years from now what advice would you give your younger self? Be patient with yourself. You got denied by over 100 jobs because you were meant for something greater.

4.       Tell me what you think about the future of dietetics/food and nutrition: I think the future of Dietetics will focus more on mindful-based approaches to its recommendations and I believe dietitians will use more empathy when speaking with clients. Motivational interviewing is existent but not all RDs use it when connecting with clients and I don’t believe we can truly connect with someone if we don’t have empathy.

5.       Will robots take over the world and compete for our jobs? Heck no! Robots lack empathy and feelings for humankind.

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Should Registered Dietitian Nutritionists represent food brands?


To represent Food Industry or not, that is the question. 

You might wonder: What's the harm? The most common response that I hear from registered dietitians in regard to food industry sponsorship includes: "I already use and like brand X therefore I'm ok with representing said brand."

I ask: Where do dietitians cross the line? And, when money is involved, CAN we draw the line? 

Todays Dietitian published an article explaining how to ethically go about working with food brands in the world of dietetics. 

Further, the Academy of Nutrition and Dietetics discusses ethical issues in the most recent position statement.

If you do choose to associate with food brands a proper use of disclosure is recommended

Dietitians for Professional Integrity serves as a great resource.




Webinar with Dietitian Connection

Do you want to grow your influence and impact online, but you're not sure how?

Maybe you have been on Instagram years, or you're just starting out, but you feel that either you don't have strategies in place, or the current "plan" isn't working.

Signup for my webinar Wednesday Feb 28th 2018. I will be collaborating with Dietitian Connections to bring my experiences and proven strategies to both registered dietitians and nutrition students.

What if you have taken a webinar with me before? I have added new info to this webinar and I will be making some adjustments with my content to add more value to the audience. 

Make sure to signup and bring your questions. 

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Registered Dietitian vs. Nutritionist: What's the difference?


All registered dietitian nutritionists (RDN) are nutritionists, but not all nutritionists are registered dietitians (RDs). Today I will break down 6 relevant key points in an effort to explain this popular question. 

1. Legality

2. Education differences

3. Per state issue with licensing

4. Salary and opportunities

5. Rdn vs Rd.

6. Competition and expectations in future


1. Legality

  • Legally, the term Registered Dietitian is protected by the Commission on Dietetic Registration  
  • The term nutritionist isn't legally protected


2. Education Differences

  • The Academy of Nutrition and Dietetics (AND) requires completion of a formal bachelor degree 
    • The program MUST be approved by Dietetics’ Accreditation Council for Education in Nutrition and Dietetics (ACEND) and include a practical component performed in a career-related sit


    • Additional education requirements include:
      • Economics

      • Physiology

      • Biochemistry

      • Sociology

      • Microbiology

      • Business

      • Chemistry

      • Computer science

      • Food and nutrition sciences

      • Foodservice systems management

3. Per state licence:

Every state has a different requirement for licencing. It's important to understand how dietitians are protected in your state. 

4. Salary and opportunities

  • The Academy of Nutrition and Dietetics has a calculator to help with salary expectations
  • Salary can vary greatly depending on the type of job and if you work for yourself (private practice or entrepreneur) vs. clinical or community or food service. 

5. Difference between RD and RDN

  • The Academy of Nutrition and Dietietcs has included the word "Nutritionist" into the former Registered Dietitian title. Now registered dietitians use the acronym registered dietitian nutritionist or RDN.
  • The Academy states: "Inclusion of the word "nutritionist" in the credential communicates a broader concept of wellness (including prevention of health conditions beyond medical nutrition therapy) as well as treatment of conditions."

6. Competition and expectations in the future

  • Starting in 2024 the masters degree in our field is a requirement 
  • To become a registered dietitian, and to land a job in the field is highly competitive 
    • According to the Accreditation Council for Education in Nutrition and Dietetics (ACEND) only 50% of applicants get matched into a dietetic internship 
    • The field is growing and opportunities are expanding with what a registered dietitian nutritionist can do to represent healthful choices in society. I believe that as leaders in the field of health and wellness we must create these opportunities ourselves and not wait for them to be offered.

How to practice mindful and intuitive eating around the holidays

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Today on Instagram me (@productivedietitian) and Gisela from @bnutritonandwellness discussed the topic of "how to be mindful and intuitive during the holidays."

Highlights include:

1. The holiday is just another day

  1. checkout my video about the "holi-month" vs. holiday on instagram

2. Engage with your 5 senses

  1. sight, hear, taste, smell, touch

3. Mindful vs. intuitive eating

  1. Intuitive eating: focus on hunger cues vs. mindful eating: pay attention to the experience

4. If you're a parent treat remember that the holiday season is just like any other day or time

  1. We discussed the "family centered" approach and how to be a role model for our children

5. Keep-up with your everyday eating and exercise

  1. Modify your routine if needed, but focus on movement in a way that works for you

In closing, take the holiday season one meal at a time!


I am scheduling one live a week to collaborate with dietitians and health professionals to send positive and consistent messages. Here's the scheduled line-up:

December 20th week:

  • Wednesday December 20th: What's the difference between a dietitian and nutritionist with Claudia (@drclaudiatfelty)
  • Thu the 21st: Me and my pediatrician friend will discuss our research project and progress


  • Jan 4th: Plant based with Tony Stephan (@tony_stephan_dietitian)
  • Jan 11th week: What is a Culinary Medicine Specialist with Holly (@hollyhilldietitian)
  • Jan (undetermined date): Revised school meals with my friend and PhD candidate Amy 
  • Jan 27th: Dutch Dietitian Louisa and her work with writing a book in her country about linking oral health and systemic health 
  • Jan (undetermined date) Productivity and New Years Resolutions with Amy Soward (@rdnacademy)


  • (Undetermined time): Devika (subject undetermined) (onemorebite.dietitian)
  • (Undetermined time): Rebecca Wise (@rebeccalewisrd)


How to determine your focus as a nutrition professional on social media

What does it mean to be focused on social media, and how does someone (i.e registered dietitian) focus effectively?

In my professional experience the answer to most questions about growth and branding is focus. The more focused I become on social media (i.e Instagram) the more of an expert I become among my chosen niche (nutrition education). Honing in on my focus has helped me grow on social media and develop a stronger brand.

Today’s blog post is a “Thank You” to the community for supporting me on my journey with Instagram. I started my Instagram journey in January 2017, and 10 months later I hit 10k followers; I wanted to dedicate today’s piece to helping the community learn tips and tricks about focusing.

Next week on December 12th I will be hosted a webinar titled "How to focus on Instagram and Position yourself as an Expert Within your Niche." I am collaborating on this webinar with Amy Sowards from RDN Academy. Sign-up here to claim your free slot to attend. During our webinar, I will discuss in detail what focus means, and how to master your chosen focus to succeed and build an engaged audience online (I use examples from Instagram but the concepts can be applied at large).

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Gisela, student of "Instagram Secrets to Success for Registered Dietitians,” is an entrepreneur who has taken these concepts, and applied them with her professional brand. Here's how she positions herself as an expert within her focus and niche:

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  1. Reflection:

I encourage registered dietitians and nutrition students to look at their presence online (any social media platform) and ask: “How does what I post (video, audio or photo) represent my focus and sub foci?” Or, take a look at your top favorite social media handles within your niche and ask yourself: “What’s their main focus and sub focus, and how do they showcase themselves online effectively?” (You can substitute their handle in the examples above to gain clarity)

Often people ask me: “Should I post this __ (photo, video or story)?” and I wanted to take today’s blog to explain how navigating that answer goes back to the topic of your main focus and sub foci; have you established them? Developed a strategy? After 10 months on Instagram, I have worked hard to develop a strong brand (still in progress). After reflecting on my future direction, I realize now that the content that I will post going forward (stories, posts or captions, etc) should only reflect my main focus and 3 sub foci. After much contemplation I decided not to make lifestyle a sub foci of mine. Previously, I shared hints into my personal life (i.e sharing my weekly nail color choice in my stories). However, after critical thinking, insights into my fashion sense and personal life does not fit my sub foci, so I will eliminate this type of dialogue going forward. Maybe after reading this post you may think that I am too serious about Instagram strategy and branding-  If you do, that is excellent because being serious and speaking with conviction are both strong components of my brand; this is how I position myself as an expert. How do you position yourself as an expert?

My interview with two French Nutritionist in Paris, France


Every month I feature a theme on my Instagram handle. I created this idea to raise awareness about nutritional science as a dialogue and not a monologue. I believe that nutritional science should be a fluid and engaging conversation where participants feel like they have a voice.

  1. For my first theme this past June 2017 my topic was “International nutrition.” During my vacation in Paris, France, I found two nutritionists from Veggie Magnifique who agreed to chat with me. I enjoy discussing how nutritional science is perceived both on a local and global level. They suggested that we meet at a cafe which I found fitting so take notice to the macaroons in the background while you watch the video clip.

The questions that I asked:

  1. Can you speak to the dairy recommended according to French standards for nutrition? (15 seconds-1:20 minutes)
  2. Can you speak to low fat vs full fat dairy? (1:24 minutes- 1:48 minutes)
  3. Can you explain the fresh diet and vegetarianism and veganism in France? (1:52 minutes-5:27 minutes)
  4. Can you shed some light about the term ‘French Paradox’? (5:28 minutes- 8:13 minutes)
  5. Does the French culture practice more intuitive eating vs. American culture? (8:58 minutes-12:10 minutes )
  6. Can you speak about smoking and French culture? (12:23 minutes-14:36 minutes)
  7. Are there any crazy fad diets in France? (14:37 minutes-15:55 minutes)
  8. How do people perceive alcohol in Paris, France? (15:56 minutes -18:55 minutes)