Toby Amidor, MS, RD, CDN, FAND

Courtney Reyes, California State University, San Bernardino dietetic intern, recently had the opportunity to speak with the fabulous Toby Amidor, MS, RD, CDN, FAND. Courtney was thrilled and shared, as we will all agree, “Toby is a professional with many talents and is a great inspiration to the dietetic community”. Read below to learn more. 

Courtney Reyes:  I recently had the privilege of reviewing “The Best 3-Ingredient Cookbook: 100 Fast & Easy Recipes for Everyone” for the Nutrition Education for the Public DPG newsletter.  I really enjoyed it. Can you share the most challenging aspects of writing a new book are, although you are a seasoned author?

Toby Amidor: I have written seven cookbooks: 

The Best 3-Ingredient Cookbook: 100 Fast & Easy Recipes for Everyone

The Create-Your-Plate Diabetes Cookbook

The Best 3-Ingredient Cookbook

Smart Meal Prep for Beginners

The Easy 5-Ingredient Healthy Cookbook

The Healthy Meal Prep Cookbook

The Greek Yogurt Kitchen

…and am currently working on another. Some of the most challenging aspects when writing a book is juggling day-to-day responsibilities. Between working and managing numerous projects, raising 3 children (especially during a pandemic) and maintaining an active lifestyle, I am a busy bee, but I love it! To balance work and play, I get on the tennis court whenever I can and recently found a new passion: fostering dogs. 

CR: As shared on your website, you have been the nutrition expert for FoodNetwork.com for 12 years now, what is it like working for such a large corporation?

TA: I am one of the two dietitians that are nutrition experts for FoodNetwork.com. I have learned that time crunches are a big part of the job and that time moves quickly at FoodNetwork.com. I need to be very flexible to meet time-sensitive deadlines. 

CR: What inspired you to pursue a career in nutrition and dietetics?

TA: Interestingly, I was originally pursuing a degree in Hebrews studies and one day was sat down by my parents and asked if there are any other career paths that I would consider pursuing. I decided to take a few nutrition classes at Binghamton University in New York and became hooked. I received my Master’s in Clinical Nutrition and Dietetics at New York University but decided one-on-one counseling was not my passion. I went on to teach nutrition and food safety at a culinary school where I became involved in the nutrition media world. Over time I created a name for myself that has grown exponentially in the culinary community. 

CR: What is a favorite aspect of your job?

TA: I enjoy doing a myriad of things. I love that my job offers a variety of challenging projects and requires innovative thinking.  

CR: What three tips you would give to an entry-level dietitian wanting to perhaps pursue a career as a registered dietitian in the social media space (and make a living!)?  

TA: One of the most important tips for an upcoming social media dietitian is making sure you know your code of ethics. Dietitians wanting to pursue a career in social media should read the 2016 Practice Paper of the Academy of Nutrition and Dietetics: Social Media and the Dietetics Practitioner: Opportunities, Challenges, and Best Practices by Janet Helm MS, RD and Regan Miller Jones, RD. Secondly, I also recommend that starting slowly, making guidelines and setting achievable goals is a necessity. Begin media-sharing on two media sites rather than multiple sites, view other social media influencers and observer their work, and lastly, practice makes perfect.