Gisela Belen Bouvier, MBA, RDN, LDN
Getting to Know:
Gisela Belen Bouvier, MBA, RDN, LDN
Intern Regina Santana who is completing her course work at California State University San Bernardino interviewed Gisela Belen Bouvier, MBA, RDN, LDN to learn more about being a registered dietitian in the media.
Regina Santana: Being Latina, what were challenges and opportunities that you faced when you became a registered dietitian/nutritionist?
Gisela Belen Bouvier: One of the biggest challenges I faced was that I wasn't really sure where I "fit" in as a Latina dietitian. Growing up in Miami, my sister and I were always told we "didn't look Hispanic." Truthfully, sometimes I didn't feel Latina enough. However, I realized I didn't need to prove to anyone as an adult whether I was Latina enough or not because I am Latina and that is enough. Being Latina gives me deep connection to a community that is often underserved or misunderstood when it comes to nutrition advice. I saw a gap — and I realized I could help fill it. I proudly do nutrition communications and media in Spanish now to be able to provide nutrition education to the Latin community in THEIR language and that is extremely empowering and fulfilling as a Latina RD.
RS: It seems we are bombarded with nutrition misinformation and disinformation. What can we as nutrition experts do to combat so much “noise”?
GBB: The best thing we can do is to continue to show up. I am not one to try to disprove every nutrition myth out there - but I do always advocate for realistic, sustainabile and accessible nutrition in positive approaches to help quite the "noise." Whether that’s on social media, while presenting to audiences, or in the media — our voices as dietitians matter. The more we lean into our expertise and make it easy to understand, the more people will turn to us as their go-to source.
RS: All cultures have favorite foods. For example, Latinos enjoy tortillas, sweet breads, carne asada…. How do you give advice that “all foods fit”?
GBB: I remind people that food creates memories, traditions and experiences and that our cultural foods play a huge role in that. Cultural foods are not the problem. For me, the real problem lies in people on social platforms or other healthcare professionals shaming certain foods versus focusing on what people can ADD IN to their diets. I use an “all foods fit” approach in a way where all foods have their place - whether they're cultural, made from scratch, or even ultra processed. In particular, cultural foods like tortillas, pan dulce, arroz con pollo, or in my case as an Argentine - empanadas - all of these foods are part of our story. Instead of removing them, I help audiences think about how we can add fiber, protein, or veggies to support their energy and nutrition needs. In my approach, it's always about nourishment that feels sustainable and joyful.
RS: I see you stress a philosophy of “adding” vs “taking out” from any dish, desert or diet lifestyle change. Does this approach work with your clients?
GBB: Absolutely. While I don't see clients 1:1, this is my approach in everything that I do - media, corporate wellness, and menu development for adult and child care facilities. “Adding” shifts the mindset from restriction to abundance. Instead of saying, “Don’t eat that,” I’ll say, “How can we build a plate that keeps you more full and satisfied and that includes the foods you love?” This approach especially works for niche audience of busy moms as well, who are already juggling so much and don’t need another rigid rule. When they feel empowered instead of judged, nutrition is so much more enjoyable.
RS: Your expertise is helping working moms. Why do you target that audience? Please briefly share a success story.
GBB: I am that audience - the busy working mom of 3. I know firsthand the constant mental load we carry — especially around feeding our families. There’s so much pressure, and it’s easy to feel like you’re failing when not cooking made from scratch meals every day. I aim to showcase that buying groceries that are pre-prepped, pre-seasoned, or pre-made can help put food on the table quickly without compromising on nutrition. My slogan is "Spend less time in the kitchen and more time at the family dinner table" because quality time with family is also a vital nutrient.
RS: As a fellow Latina beginning her career, with really no idea what area of dietetics I would like to focus on, what recommendations or tips would you have to successfully begin my journey?
GBB: I recommend starting your work as a clinical dietitian. First off, there is a huge need for RDs in clinical roles. But more importantly you learn and you grow. You get to work with patients that live day in and day out with the illnesses you learned in school and you have an opportunity to educate them and their physicians on how diet can help manage or improve their symptoms. Additionally, you get to discover where your passions are in helping people. If it wasn't for me working in clinical, I don't know if I would have ever done all of the things I got to do in my career thanks to starting in hospitals and long term care.
RS: What would we always find in your pantry?
GBB: My pantry, fridge and freezer aren't exciting but they feed my family and it's what we keep in our home daily:
• Rice
• Pasta
• Canned tuna
• Microwavable beans
• Microwavable grains (mostly quinoa/rice blends)
• Tomato sauces
• Canned tomatoes
• Dried herbs & spices
• Frozen veggies
• Pre-seasoned or pre-prepped pork, chicken, beef or fish
• Tofu
• Fresh baby carrots
• Berries
• Tangerines
• Dairy - cheese, Greek yogurt, cottage cheese & kefir
• Nut butters
Gisela Bouvier is a Latina Registered Dietitian, mom, TV show host, and entrepreneur based in Southwest Florida with 16 years of experience in the nutrition industry. As the founder of Gisela Bouvier Nutrition, she helps busy working moms create easy, nutritious meals using convenience items, so they can spend less time in the kitchen, and more time at the family dinner table.She specializes in employee wellness programs and workshops with a Mindful and Instinctive Eating approach and menu development for child and adult care facilities.
As a nationally recognized media dietitian and show host, Gisela collaborates with brands on TV, social platforms, and broadcast media to make nutrition relatable and accessible. She is also the co-host of El Flash Latino, a Spanglish-style national news and entertainment show, mentors future dietitians, and teaches Barre fitness classes.
Learn more: www.giselabouvier.com