All Dietitians

Pumpkin Bread by Nancy from Virginia

When Nancy became a DaVita dietitian in August 2005, her biggest challenge was coming back to work after 10 years of being a stay-at-home mom. Happily, she has found that the job is a perfect fit for her. “Our center is near my home and my daughter’s school,” she says. “Plus, my hours are very flexible, which fits into my ‘working-mom lifestyle’ at this time in my life.”

During her years growing up in Pennsylvania, Nancy’s desire to work in the health care field led her to Penn State where she received a bachelor’s of science degree in medical dietetics. From there, she went on to complete her master’s degree at the University of Tennessee and soon after joined the renal field. “During my first year of working as a clinical dietitian,” Nancy recalls, “I contracted with an out-patient dialysis center to work on weekends. I enjoyed doing this for two years and then went full-time with the company and worked with three facilities.”

Today, after 16 years as a renal dietitian, Nancy is enjoying DaVita’s “all for one and one for all” approach to clinic management, in addition to the most important part of her job—her patients. “For me, the most rewarding aspect is knowing each and every one of my patients,” she shares. “I help them with managing their diet and health. Then I follow up with them weekly to reinforce any changes made and answer their questions.”

Nancy says that the single most important thing patients can do to improve their health is follow the advice of their physician and their dietitian. However, sometimes her patients also have great tips. “One of our visiting patients from Florida introduced us to DairyDelicious® Milk.  This is a low-fat, low-phosphorus milk that can be used for drinking and in cooking as a milk substitute.”

Nancy’s Pumpkin Bread is another great tip to try. Indulge in a slice warm out-of-the-oven, or freeze the whole loaf to enjoy later.

Recipe

• Pumpkin Bread