Let's Start with Breaking the Stigma
“So, you must always be the barer of bad news, huh?”
My colleague assumed he would not like the response to his facetious question: “Tell me, Laura. What should I eat at McDonald’s?” Presuming I would respond with something like, “Absolutely nothing!”, he was pleasantly surprised to hear me point out some healthy options off the McDonald’s menu: “There are definitely some items that fall under 500 calories – how about the regular Cheeseburger with lettuce and tomato or the Premium Grilled (as opposed to Crispy) Chicken Sandwich? For a lighter meal, the Grilled Ranch Snack Wrap might be a tasty option or how about the Fruit ‘n Yogurt Parfait? Is it not yet 10:30? For breakfast, an Egg McMuffin should be satisfying!”
You may be thinking, ‘what a lame excuse for a dietetic student.’ Did she just recommend a McDonald’s Cheeseburger?’ The reality was he was going to go to McDonald’s whether I liked it or not. I can only be thankful he was not going every day for 30 days like Morgan Spurlock of “Super Size Me.”
USA Today Dietitian Elizabeth Ward received loads of criticism for her fast food and convenience store recommendations on The Today Show with Matt Lauer back in August 2009. She chose Road-Trip inspired options to keep travelers under 2000 calories per day, but in doing so, highlighted processed foods with foreign additives like Fritos Bean Dip, Fig Newtons, Chef Boyardee Beefaroni and even French Toast sticks from Burger King.
In her defense, as well as mine for that matter, I would like to point out that under most traveling circumstances, fast food restaurants and convenience stores are the places road travelers are presented with. Rest stops are notorious for this scene of packaged snacks and fountain drinks to-go. I have never rolled up to a gas station to find a bustling farmer’s market or a fresh produce stand, so we aren’t left with much to work with, are we?
Enthusiastically sharing some lower calorie options seems to me like the most effective move a nutritionist can make in influencing food choices while breaking this common scrutiny that nutritionist’s face as well as the barer-of-bad-news stigma.
It is undeniable that fast food restaurants are affordable for the typical student’s budget, convenient for our busy schedules, available across the world – I have seen almost more McDonald’s and KFCs this semester in Prague than in New York City – and just plain appealing to so many that we should embrace the food they serve and always have “good news” to share with our friends and future clients.
There is no question that there are nutritionists who stick out road trips and live on a student’s budget with healthy snacks like fresh fruit, veggies, nuts and other more wholesome food choices without having to compromise their processed-food-free diets, but for the average consumer, it is safe to assume that hunger will strike and the golden arches will be there to greet with open arms whether on the road or heading home from class.
How can we really make strides to rid our field of this criticism and stigma? Slowly but surely we can help our generation, along with everyone else, realize that first and foremost we are playing the cards we have been dealt. While our field is making improvements on what is most readily available to consumers, we continue to work with what we are given and delve for advice accordingly. With our focus on presenting our friends, family and clients with both realistic and desirable options, I find this field to be an exciting and full of life.
Enjoy the weekend,
Laura
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