Like what really inspired you and made you even want to go into the nutrition profession?

Yeah.

So I've been a dietitian for a little over 20 years now.

And so I kind of started out really kind of just dove right into it.

It wasn't my initial plan to become a dietitian.

I actually was not familiar with the field at all when I first started college, probably like many of us.

You know, back then.

So how does scientific data and evidence go into what your day to day looks like?

I think a lot of what Gianna said, when it comes to,

a lot of it comes back to maybe finding out first, like the history behind things and why, where these fears come from, whether it's things, likely things that a person has tried in the past or feel like that, you know, whether it's a particular way of eating that they had trouble sticking with because probably it was too restrictive or maybe other things they've tried in the past and kind of have that yo-yo kind of cycling, which you know, every time starting a new thing, especially something that maybe feels brand new to a person like starting a GLP-1, if they've never started a medication before to treat their obesity, then that alone may kind of trigger just a fear of like wanting to be successful with that.

And also, I think a lot of another part of it is as not only the history behind things that they've tried before, but also the media and social media.

And kind of sometimes there's a lot of fear sort of instilled in media to get attention on potential side effects of GLP-1s and things like that, which the reality doesn't always hold up to the way that they're portrayed.

Yes, there are potential side effects, but a lot of times they are very exaggerated and And, and so a lot of these fears may come off from some things that they're hearing, whether from people that they know or just see things they're seeing on the media.

And again, just starting something new.

So what I do is, you know, to kind of alleviate those fears is, you know, kind of just starting from let's focus on what we, what we can control.

Mm-hmm.

the foods available so that they don't skip meals?

Mm-hmm.

Yeah, so I think it's, the first thing is kind of starting with where the person is at right now.

So for example, you know, there's a lot of people I know and a lot of clients I've worked with that maybe for so long have only eating one or two meals a day.

Um, but maybe still consuming too many calories with that amount.

But, you know, only eating one or two meals a day versus when they're on a GLP-1, the structure may look more like, you know, three to five small meals a day, and that's going to be more ideal.

So it's a little bit of a, you know, gradual transition to that.

Oh