Jim White, RD, ACSM and Vandana Sheth, RDN, CDCES, FAND
Jim White, RD, ACSM Health Fitness Specialist
As a preceptor to dietetic interns in southern California, I ask the students what area of dietetics interests them or what type of career path they would like to learn more about. Aidan Glanz, DTR dietetic intern in the Individualized Self Study Program at California State University, San Bernardino wanted to learn more about job opportunities in fitness, nutrition and outpatient counseling arenas. Can you think of two better interviews than Vandana Sheth, RDN, CDCES, FAND, and Jim White, RD, ACSM? I didn’t think so…ENJOY!
Aidan Glanz: What was the motivation to start your own business?
Jim White: Changing lives. I was in poor health when I was younger and I changed my own life through proper fitness and nutrition habits. I felt amazing as my energy increased, health improved and confidence soared. That put me on a mission to help others to reach their fitness best. I then started my business to change others’ lives through the power of fitness and nutrition. Over the last 20 years we have helped 10,000's improve their health.
AG: Please share one tip for a dietetic professional who may want to start their own business either now or in the future?
JW: Running your own business is not for the faint of heart. It takes incredible tenacity, resilience and perseverance. I suggest to take the passion you have for your career and take the necessary risks to make it happen. Never look back and work as hard as you can to make your dreams come true.
AG: Can you share a favorite recipe that is on your family table frequently?
JW: My favorite meal with my family is on Sundays. It’s Steak, baked potatoes and asparagus. This meal gives me enough protein to build lean muscle, carbs to fuel me and vegetables for vitality.
About Jim White: Jim White is a nationally recognized registered dietitian nutritionist, American College of Sports Medicine Exercise Physiologist and owner of three Jim White Fitness and Nutrition Studios, three medical nutrition therapy practices and a workplace wellness corporation. He has been quoted in thousands of publications and featured in hundreds of television and radio segments nationwide including ABC Family Channel, Today, TLC, Radio Disney, GQ, Men’s Health, USA Today, Wall Street Journal and much more. He has experience conducting seminars, interviews and appearances all around the country. Jim is a past spokesman for the Academy of Nutrition and Dietetics. He is currently working with companies to help improve their food and lifestyle brands. Current and past clients include National Cattlemen’s Beef Association, Welch’s, National Dairy Council, California Almonds, Oikos, USA Potatoes, Nestle and California Walnuts. Recently Jim has received the President’s Council on Fitness, Sports & Nutrition Community Leadership Award. Other honors include receiving the 2012 Healthcare Hero Award, the 2013 Entrepreneur Excellence Award, the 2014 Young Entrepreneur Award and the 2017 Youngstown State University Alumni Award. White was voted as one of the Top 40 Businessmen under 40 in the Hampton Roads region and recognized as Virginia’s Young Dietitian of the Year. In his free time, White enjoys giving back through his very own non-profit, the LIFT Fitness Foundation, which focuses on creating a foundation of wellness to empower individuals in need. Learn more about Jim and his work here:
Owner, Jim White Fitness & Nutrition Studios
Owner, Jim White Medical Nutrition Therapy
Founder, Jim White Community Fitness Foundation
Owner, Jim White Workplace Wellness
Vandana Sheth, RDN, CDCES, FAND
Aidan Glanz: What were some strategies you used to help promote your private practice when you first began? Vandana Sheth:
Connecting with local physicians and health care practitioners to discuss their needs and my services
Speaking at conferences and community events
Communicating what I do and who I help clearly
AG: What techniques do you use to motivate your clients to make healthier choices in their diet?
VS: I use a variety of techniques depending upon each client’s unique situation.
Vision boarding their goals through worksheets and helping them identify their “why”
Providing practical tips/strategies for real-life situations
Regular check-ins to help with accountability and support
Helping them understand that this is a journey and process with ups and downs.
The neatest compliment I get from clients is that they actually hear my voice in their heads when they are shopping or considering a food decision.
AG: As a vegetarian, do you find it challenging to work with people who are not? Do you try to motivate people into choosing a vegetarian diet?
VS: Not really. I believe that there are many approaches to healthy eating. However, a plant-based/vegetarian diet provides many positive health benefits and one that I encourage my clients to consider. It does not have to be an all or nothing attitude. Even incorporating a few more plant based meals into their lifestyle can positively impact them. I provide easy ideas and recipes if they are interested in trying (which most of my clients are).
AG: Do you find any limitations to your virtual counseling sessions compared to in-person sessions? For example, in person you could show them hands-on visuals for showing portion sizes, which may be more difficult to do virtually.
Sometimes. However, with HIPAA compliant video counseling sessions, we see each other and sometimes, it is more convenient because my clients can walk into their pantry or kitchen to show me their food choices/labels (compared to when we meet at my office and they may not have brought the specific food product or remember the name).
AG: Do you develop meal plans for your clients? If so, without giving away any secrets, what steps do you take in creating a personalized meal plan?
VS: I don’t provide detailed meal plans for my clients. However, I sometimes provide them with a template and I help them fill it with meal/snack ideas as part of their sessions.
AG: Please share one tip for a dietetic professional who may want to start their own business either now or in the future.
VS: Join networking groups especially NE and sign up with a mentor/coach to guide you through the process. A business coach can significantly shorten your learning curve (but it is important to find one who has a good track record as well as who you connect with).
AG: Can you share a favorite recipe that is on your family table frequently?
VS: This was a recipe that came about one warm summer day when I had just gotten home from work and wanted to relax in our backyard with my family. I pulled together a few ingredients that I thought may play well together and cooked this in a wok in our backyard stove while sipping on some wine. It is now a favorite recipe at our family table and enjoyed frequently.
Curried Power Bowl
Makes 4-6 servings
Ingredients
1 tablespoon oil
1 teaspoon cumin seeds
1 large onion, chopped ~1 1/3 cup
2 serrano chili (deseeded and chopped) optional
½ teaspoon ground red chili
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon garlic
1 teaspoon ginger
8 cups cauliflower florets ~2 pounds (about 1-1.5 large heads)
2 14-oz cans garbanzo beans rinsed and drained
4 tomatoes chopped
2-4 tablespoons chopped cilantro (optional)
Bag of greens
Method:
Heat oil on medium high setting in a saucepan
Add cumin seeds and sauté for ~1 minute until darker brown
Add onions and sauté until golden brown
Add red chili, turmeric, cumin, coriander, garam masala, garlic, ginger, sauté for 1 minute
Add cauliflower and mix well and cook for ~5 minutes
Add garbanzo beans, tomatoes, mix well, cover and cook for 5-7 minutes
Garnish with cilantro and enjoy
Serving suggestions:
Serve on a bed of greens with a drizzle of cucumber raita (cucumber and yogurt sauce), place it inside a whole grain tortilla and enjoy as a wrap, or with a side of quinoa or rice. If you enjoyed this recipe and are interested in trying more Indian inspired vegetarian meals, you will enjoy my book My Indian Table: Quick & Tasty Vegetarian Recipes available at Amazon, Barnes & Noble and anywhere books are sold. From my Indian kitchen, to your table, I truly believe that you will create your own beautiful memories with simple and delicious Indian food surrounded by your loved ones.
About Vandana: Vandana Sheth is an award winning, nationally recognized registered dietitian nutritionist, certified diabetes care and education specialist, certified intuitive eating counselor, and owner of a successful private practice in the Los Angeles area. She has over two decades of experience specializing in diabetes, intuitive eating, food allergies and vegetarian nutrition. She is also an author, speaker and sought after expert for media outlets. She has conducted thousands of interviews and been featured in print, digital, radio and TV appearances worldwide. Some of her appearances include New York Times, Fox TV, China Global Television Network, CNN, CBS, Spectrum News, Washington Post, US News & World Report, US Weekly, Shape, Self, Everyday Health, USA Today, Chicago Tribune, Women's Health. She loves presenting on a variety of food, nutrition and wellness topics and has been invited to present at large professional conferences as well as corporations and community events. You can learn more about Vandana and connect with her on social media.
