Jennifer welcomes special guest and industry leader Elyse Resch for an inspiring and informative talk about the evolving movement of Intuitive Eating, and how it’s transforming the way Registered Dietitians practice in our field.
Following Elyse’s Intuitive Eating presentation with Evelyn Tribole at FNCE 2019 with over 2,000 attendees, together Jennifer and Elyse continue the discussion about how the movement has evolved since the first book came out 25 years ago; Intuitive Eating. With the 4th edition coming out June 23rd 2020, Elyse reflects back to 1995 when the idea of Intuitive Eating was first starting, and takes us on a journey of how it has evolved with social justice, additional research, and greater awareness of weight stigma.
She expresses her gratitude for being part of the change, getting the message out to the world, and how Intuitive Eating is now taking on a life of its own.
Some of the topics discussed include:
- Elyse’s journey of transitioning from her first career as an elementary school teacher after having her son, and starting her private practice with the goal of being self-employed with autonomy.
- How Intuitive Eating has changed the Registered Dietitian field and kept RDs in the profession with a new sense of purpose and fulfillment.
- How Intuitive Eating impacts and extends out to other areas of life, such as relationships, connections with others, and satisfaction.
- Why having a specialty such as Intuitive Eating helps create a brand for yourself, and allows you to make an impact in the lives of others as a Registered Dietitian.
- The crucial role and benefits of supervision.
- How she manages work-life satisfaction, and makes time to be with family and tend to her other interests and self-care.
- A review of FNCE 2019 and its first presentations on Intuitive Eating, Body Image, and Binge Eating Disorder.
- How Intuitive Eating is now being woven into University curriculums, and the frustration of being trained in a traditional weight-centric approach is outdated.
- Elyse’s future projects and her plans to transition into consulting work, and her hopes for the future of the dietetics profession.
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