RDN Spotlight: Ivory Loh, MPH, RDN
What is your ethnicity/race?
South East Asian
Where/when did you go to undergrad/dietetic internship/grad school?
Johns Hopkins University for undergrad; University of Washington School of Public Health for MPH in Nutritional Sciences and dietetic internship
Why did you decide to choose nutrition and dietetics as a career?
I decided to pursue nutrition and dietetics because I've always loved food, from exploring new cuisines in my free time to engaging with my community through food. Becoming a dietitian felt like the perfect merge of combining my personal interest in food and nutrition with my passion to serve others and improve my community. I was also excited by all the possible roles and spaces that a dietitian can take on and be a part of; it felt like an open door to a multitude of opportunities!
Did your family have any customs related to food? What were some of your favorite foods growing up or your favorite memories surrounding food? Please describe.
Yes! I'm wondering what family doesn't have a custom related to food. Two favorite food customs stand out to me - hot pot and afternoon tea! Hot pot is often eaten during holidays, like Chinese New Year, or any major family gathering. It's an interactive meal that involves multiple flavors, ingredients, textures, and aromas as well as dialogue and laughter. For me personally, it also entails drops of sweat, as I slurp up bowls of soup and steaming ingredients, and undeterred energy to stay at the dinner table as I shed layers of clothing. Afternoon tea was a daily ritual that was shared with my parents when growing up and is one that I have kept with me as I moved away from home for college and beyond. This food tradition was passed down to my mom from my grandmother and is a byproduct of British colonialism in Malaysia. I continue to enjoy afternoon tea (or often coffee - when in Seattle!) as a way to meet new folks as well as connect with my existing community, myself, and/or my family members, who are physically so far away but feel much closer when I am enjoying a sweet treat and a warm cup of something!
What do you do now as an RDN and what does a typical day/week look like for you?
I am currently working as a Health-at-Every-Size Registered Dietitian at the University of Washington (UW) leading a nutrition counseling program to UW students, staff, and faculty that I helped to launch during the pandemic in 2020. Beyond that, I am furthering my career as a dietitian specializing in eating disorder care at Bravespace Nutrition, a private practice based in Seattle. In both spaces, I work with clients virtually and help folks explore their relationship with food, movement, and their bodies. On a typical day, I often have 5-7 clients, and we meet for 50-55 minute sessions. During sessions, I often spend a lot of time listening and reflecting. The work I do often looks like supporting clients by sitting in and processing uncomfortable emotions, recognizing and challenging disordered eating thoughts and patterns, exploring what "health" really means to them, and ways to pursue health without a weight or body shape/size focus.
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?
The biggest challenge for me has been trying to enter the job market during the pandemic. I am also a non-US citizen, which significantly limits my job opportunities. I had several employers offer me a job and then withdraw their offers after learning of my international status, which was both frustrating and heartbreaking. I overcame that challenge by being patient, believing in myself, and making opportunities for myself happen. For instance, I launched a nutrition counseling program at the University of Washington when none existed, because I saw the lack of one as both a gap that needed to be addressed and an opportunity.
Have you had any mentors in your career? if yes, how have those mentors affected your career/life?
Yes. I've had several mentors in my career so far. One of my mentors at Johns Hopkins University convinced me to pursue the Registered Dietitian credential beyond just further learning (i.e., Master's program) in nutrition. Another mentor also taught me the importance of slowing down, feeling my emotions, and prioritizing self-care, which has helped me achieve more balance and well-being in my personal life as well as made me a better clinician for my patients and clients.
Why do you think diversifying this field is important?
The nutrition and dietetics field does not currently reflect the diverse population we aim to serve, especially in the eating disorder field. This limits the care we can give. Patients deserve a care team that not only wants to but is able to understand and meet their needs. Furthermore, I believe you need diversity for progress; the best proposals or solutions are pitched when you gather a group with divergent viewpoints, backgrounds, skill sets, etc.
What is a piece of advice you would give a student of color interested in entering the field of dietetics?
Don't be afraid of not knowing all the answers. We stop growing if we aren't challenged. This doesn't mean that it's comfortable or easy to feel challenged, but it certainly is not to be confused with inadequacy!