Every day, we at FoodInsight are working hard to bring you great content by qualified experts. But who are these experts toiling away? In our new series, “Better Know a Dietitian,” we introduce you to the smart folks who make sure that you’ve got the very best information in food safety and nutrition.
This week, meet Kris Sollid, RD, our Director of Nutrients. He provides great nutrition content, including recent pieces on gluten and health, the Mediterranean diet, and coconut oil. In his free time, Kris is an enthusiastic golfer and home chef with a fast knife-hand for chopping!
Better Know a Dietitian: Kris Sollid Installment
How I sum up what an RD does in 10 words or less: We help make healthy eating fun and achievable.
When I received my RD: 2009
My favorite movie is: Shawshank Redemption (but I also like comedies! Runners up are Old School and Dumb and Dumber)
What most surprises people about RDs is: The amount of education that goes into the profession – it’s a full four year degree in food science or nutrition science, a year of internship that includes coursework, an RD exam, and continuing professional education credits.
For breakfast this morning, I had: Greek yogurt and a protein bar.
My best memory of being an RD is: When I spoke at FNCE for the first time. I presented our consumer research in 2011, and it finally felt real to be an RD.
If I had to eat one meal the rest of my life: There’s no doubt that it’s Mexican food- it would be homemade fish tacos, probably grouper, with avocado. I love avocados!
My secret talent is: Knife skills! My wife and I cook meals together every night and I’m always practicing scalloping, julienning, all different ways. It makes cooking fun.
My favorite food growing up was: Cereal. Every so often, my dad and I would have cereal for a late-night snack. I remember getting really excited about that. It’s funny how some of my least favorite foods growing up are some of my favorites now; I thought artichokes and avocados were gross.
The best thing about working at FoodInsight is: Every day is different- there’s never a set routine-and I’m always learning. The world of nutrition science is always changing and evolving, and being immersed in that evolution is the part of my job that I love most. It’s great to be connected to the experts on the cutting edge of nutrition research.