RDN Spotlight - Damla Hovland, MS, RD, LD

What is your ethnicity/race? Did your family have any customs related to food? Please describe.

I am Turkish. We have a tradition of having a Turkish breakfast every day with various cheeses, olives, cured meats, jams, honey, butter, breads, pastries, eggs, lots of fresh vegetables and Turkish tea. It takes some time to prepare and you have to enjoy it slowly with lots of conversation whenever you can.

Where/when did you go to undergrad/dietetic internship/grad school?

I have a nutrition degree from Hacettepe University in Turkey and from Texas Woman’s University in Denton, TX. I completed an MS/DI combined program at Texas Woman’s University.

Why did you decide to choose nutrition and dietetics as a career?

I spent some time with a hospital dietitian when I was 17 years old, she was incredibly knowledgeable and helpful. I thought she had the coolest job.

What do you do now as an RDN and what does a typical day/week look like for you?

I work at an outpatient primary care clinic. I provide nutrition counseling and education to a diverse population with many different diseases. I spend a typical day in my office speaking with the patients.

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 was already a dietitian in Turkey before moving to the United States. I had completed a dietetic internship. It doesn’t transfer to the U.S. When I found out I had to take many undergrad classes to obtain a verification statement in the U.S. and I had to complete the U.S. accredited dietetic internship I was quite frustrated. It wasn’t easy to start over, mentally and financially. But I knew I loved being a dietitian, I moved on. I learned an incredible amount during my second degree and DI, formed great friendships, met with extraordinary RDs and professors. In hindsight, I would not have it any other way.

Have you had any mentors in your career if yes how have those mentors affected your career/life?

Several of the preceptors I had during DI taught me so much. It’s always inspiring to meet RDs who love what they do. My clinical preceptor, an RD of color herself, made my clinical rotation a breeze. I signed up to be a preceptor and I aspire to be a good one because I saw how much of a difference a good preceptor can make.

Why do you think diversifying this field is important?

People we serve are from all walks of life, different ethnicities, colors, backgrounds with different body types. They may benefit greatly from having a nutrition professional who truly understands them. I believe diversity goes beyond race and ethnicity, we also have to be inclusive of other body types, religious and cultural practices, and food preferences.

What is a piece of advice you would give a student of color interested in entering the field of dietetics?

There is no one way to do things in this world. Don’t compare your journey to anybody else’s.