Erin Gurd, RD, CNSC, CSO

Dietetic Intern Nicholas Bogdis is interested in pediatric oncology as well prevention, treatment, and recovery. He was able to interview Erin Gurd, RD, LDN, CSO, who is the Senior Clinical Dietitian at Moffitt Cancer Center and Chair Elect of the Oncology DPG.  

Interview with Erin Gurd, RD, CNSC, CSO

Nicholas Bogdis: What made you want to become an oncology dietitian?

Erin Gurd, RD CNSC CSO: During my internship I was lucky to have a 2-week rotation in oncology and really felt I was making an impact on the patient’s care. I also found that my cancer patients were very receptive to nutrition education and valued having a dietitian on their team – which wasn’t always my experience with some other rotations.  My internship supervisor said something that really resonated with me – she said she was a “pencil dietitian” in that she liked adding foods to her patients diets instead of taking away. With oncology I feel like I’m doing just that – adding more foods and eliminating fears.

NB: What is most rewarding about your job at Moffitt Cancer Center?

EG: Giving patients more food freedom and eliminating the fear of eating. There is so much bad information out there with nutrition and cancer – patients become very fearful. They don’t think they can have cake on their child’s birthday or eat with their family because it will “feed the cancer”. Teaching patients how to eat and watching the joy that comes with knowing they are able to eat normally, and that some food freedom can actually support their treatment journey is what makes my job rewarding.

NB: Can you share a time that a patient/client had a lasting impact on you?

EG: There are definitely a few. I remember one patient particularly that had been losing weight and everyone just kept telling her to “eat more”. She told me she was eating adequately but was unable to maintain her weight and no one believed her. We went through her diet together and she was eating plenty of food but dropping weight every week – after further investigation she had diarrhea after every meal, I suspected Exocrine Pancreatic Insufficiency (EPI). We prescribed an enzyme to take with her meals which resulted in less diarrhea, weight maintenance, and eventually weight gain. Weeks later I ran into in the hall, and she stopped me to thank me for listening, her enzyme therapy had fixed her problem completely.

NB: Plant-based diets are becoming mainstream. What are some practical strategies for including more plants on the plate and cancer prevention?

EG: Start slowly with one meal or one day that is plant based and work from there. For example, meatless Mondays are very popular and a great way to start – with just one meal or one day of eating more plant-centered can make big changes. 

Secondly eat your normal meals and just add more plants to these meals. For example, it’s pasta night –eat your pasta but add a side salad or throw some lentils or spinach into the sauce for a little extra produce. The American Institute for Cancer Research recommends 3.5-5 cups of fruits of vegetables daily to reduce cancer risk which seems like a lot but when you add them to the food you are already eating it can add up quickly. 

NB: Serving as Chair-Elect of the Oncology DPG is quite a commitment. Can you share advantages of getting involved with our professional organizations and ways early career RDs or dietetic students can more engaged?

EG: Getting involved in a DPG or MIG is probably one of the best decisions I’ve made in my career. You meet so many different dietitians with varied backgrounds. The DPG has provided me with many opportunities, particularly leadership opportunities, I wouldn’t have had normally. Most DPGs have a student price, value student members, and have grants or awards that students can apply to for conferences or research. 

Getting involved is as easy as reaching out to a member – most of the organizations have different levels of commitment you can start with small projects like education material if you do not have the time commitment for something larger. I think it is also beneficial for resume building – anytime you are volunteering your time it is valued.

NB: One item that is always sitting on your desk……..

EG: This one was hard probably coffee, my pancreatic enzyme dosing wheel, and a picture of my daughter.

NB: What are three pantry staples we would find in your kitchen?

EG: Beans, Nut Butters (we go through so much peanut butter every week), chocolate.

NB: What is your favorite recipe?

EG:  Lunches I usually make noodle bowls like tofu, rice noodles, veggies. Dinners we make a lot of Mexican like lentil tacos or tostados. If it’s the weekend and I have more time I like making fun breakfasts like pumpkin pancakes or right now my family’s’ favorite is a Dutch Baby pancake with all my leftover fruit from the week.