RDN Spotlight: Karysse Acuña, RDN
What is your ethnicity/race? Did your family have any customs related to food? Please describe.
Mexican; always had signature dishes for holidays such as tamales, pozole, Menudo.
Where/when did you go to undergrad/dietetic internship/grad school?
2013 - 2015: CSUN, BS Kinesiology
2017-2019: Point Loma University, Certificate in Dietetics
2019-2020: Georgia Southern University, Dietetic Internship w/ some Grad credits
Why did you decide to choose nutrition and dietetics as a career?
I've always loved food and it wasn’t until after undergrad had I really heard of the term dietitian. When I learned about what it was they did (not prescribe diets) and actually educate to promote healthy relationships with food I felt like that's where my passion was. I always knew I wanted to work in health but not as a nurse (too bloody, props to them) or a PT (shadowed and found no joy). When I shadowed an RDN I fell in love with what they did. They were educating school children on MyPlate. The joy and excitement in the kid’s faces made me excited because that's where those healthy habits start; at a young age.
What do you do now as an RDN and what does a typical day/week look like for you?
I am currently an RDN and outreach and wellness coordinator for WIC. I typically deal with high-risk ppts, whether that be a pg woman wanting remedies to deal with nausea; a newborn who is transitioning formulas; a child who has picky eating habits. It varies from day to day but the variety makes it fun. On the other hand with my other roles, I work with other organizations to share our resources and find ways that we can provide our services out in our community. I also promote health and wellness within the workplace, from developing health challenges to putting together presentations for staff meetings re nutrition or health that the staff is interested in. It's been a fun position so far and as this is my first job as an RDN I feel very lucky to have landed it.
What is/was the biggest challenge for you in becoming a dietitian and how did you overcome that challenge? This can be related to being an RD of color or not just any challenge?
I'd have to say that doing an internship in Statesboro, GA was definitely a culture shock. Being the only Mexican in my class as well as serving a community primarily caucasian was something to get used to because their customs were different than my own, but that's why I took the internship there. I knew it would be different from what I have experienced and really wanted that exposure.
Have you had any mentors in your career if yes how have those mentors affected your career/life?
Yes, Professor Cindy Swan, RDN from PLNU was my first dietetic program director who always provided great support. DR. Karen Spears from GSU again provided endless support during a stressful time of my internship year. That year is when COVID started but she always ensured we would finish by still getting the most out of our internship. Lastly Maira Campillo, RDN has been my mentor here at WIC. Without her, I would be completely lost on how to provide service to our participants.
Why do you think diversifying this field is important?
Food and diet I believe is a very cultural thing and since we have such a wide range of cultures in America, it only makes sense to have diversity within a field that deals with different cultures in terms of food and nutrition.
What is a piece of advice you would give a student of color interested in entering the field of dietetics?
DO IT! we need you and need your experiences to help change or create more paths for this field.