Divya Aggarwal is a Licensed Registered Dietitian Nutritionist based in Massachusetts. She received her Bachelors of Science degree in Nutrition from Case Western Reserve University, her Masters of Science degree in Human Nutrition from Columbia University, and completed her Dietetics training at Cornell University.

Could you tell us a little about your background?  
I have a Bachelors and Masters degree in Nutrition and I have been a Registered Dietitian for two years. I have chosen to specialize in clinical nutrition, and as a clinical dietitian I work primarily in the hospital inpatient setting.

What motivated you to become a Dietitian?
My interest in nutrition dates all the way back to high school. I organized a nutrition fair for my Girl Scouts Gold Award project, and wrote a speech about the obesity crisis in America for Speech and Debate. However, the biggest push came in college. It all began with the intent to pursue a biochemistry major in undergrad. Within that major was the requirement to take a few elective courses, one of which was a course in nutrition. That class did it for me. What was so enticing about the class was learning about how the food we eat affects our bodies and our overall health. The course also went in depth in revealing specifically how the major health conditions plaguing Americans today, including: obesity, heart disease, and diabetes, are highly nutrition-related.  I had always wanted to have a career in healthcare, but after taking the course, I realized that the field needed more practitioners well-versed in human nutrition and dietetics. Nationwide, Americans are trying to eat better, whether it be to treat a medical condition, to prevent medical conditions, or for better health. The problem is that eating better is easier said than done for most. Food is a basic necessity for life, but not everyone realizes the impact of our food choices on our bodies. I became a dietitian because in a world now filled with many food options, many nutrition-related medical conditions, and much misinformation; there needs to be more practitioners able to guide Americans on how and what to eat so they can live healthier lives.
 
Can you tell us about the services a Dietitian provides?
A Dietitian’s expertise is useful and relevant in almost every setting, from clinical, to community and government programs, public policy, media, academia, athletics, and many more. Clinically speaking, you can find a dietitian working in nearly every specialty, from cancer, to cardiology, endocrinology, metabolic disorders, bariatrics, and eating disorders; as well as for every life stage from neonatology to geriatrics. Whether in the inpatient or outpatient setting, dietitians are trained to provide what is called medical nutrition therapy. MNT is always evidenced-based and involves conducting a full nutrition assessment and then identifying nutrition issues experienced by the patient. These issues could be related to weight, nutrient deficiencies, or the need for assistance with disease management. The dietitian then provides recommendations for addressing those issues and conducts a follow up assessment with the patient as needed. Dietitians also work in private practice, as freelance nutritionists, or as health and wellness coaches for individuals or for employees of companies. These dietitians provided similar but further personalized assessments and counseling.

One important point to note, is that all Registered Dietitians are nutritionists, but all nutritionists are not Registered Dietitians. RDs are certified by the Academy of Nutrition and Dietetics, as well as licensed by individual states. In providing these credentials, these licensing boards are placing trust in RDs to practice with the public’s best interest in mind. There are many self-proclaimed food and nutrition experts out there, but they are not held accountable for the health information and advice they disseminate – whether it is accurate or not. With the education, training, and evidenced-based knowledge on their belt, RDs are considered the trusted source for nutrition information and medical nutrition therapy.

What are the major challenges for Diet for South Asians?
I think the major challenge we face now is how to make our cuisine healthy without compromising the traditional taste. The South Asian cuisine includes significant use of oil, butter, and ghee; as well as refined grains, in the form of white rice and breads made from plain all-purpose flour. The healthier option would be to trade in the typical fat sources for healthier fats (i.e. olive oil), and substitute refined grains for whole grains (i.e. brown rice, whole-wheat flour). This would allow us to obtain more healthy nutrients from our traditional dishes. I can say from personal experience, that the exchange is truly not as much of a sacrifice as one might think. Along with our flavorful South Asian spices and seasonings, a kichadi made with brown rice or quinoa, and a roti made from whole-wheat flour can taste just as good if not better.   

What are the five things that South Asians must focus on?
These recommendations are applicable to all Americans, however considering South Asians are more predisposed to developing diabetes and cardiovascular complications, our community must be more aware of their diet in this regard.

1. Reducing refined carbohydrates and simple sugars– this means those refined grains that I mentioned earlier (i.e. white bread, white rice) and choosing whole grains instead. It also includes reducing simple and added sugars from pastries/mithai, candies, and sugary drinks like sodas.

2. Reducing sodium – Due to the significant relationship between excess sodium and hypertension, it is important that sodium is controlled in the diet. The American Heart Association recommends that individuals take in less than 1,500 mg of sodium a day (that’s ¾ of a teaspoon). Because sodium can be found in almost all food products these days, to start, I recommend striving to at least reduce and eventually eliminate the need to add salt to one’s foods.

3. Reducing saturated fat and cholesterol – this means reducing our use of butter and ghee as was mentioned earlier; as well as intake of some vegetable oils, such as palm oil which is high in saturated fat and can be found in many packaged snacks and desserts. Reducing consumption of fried foods is also important for reducing fat and cholesterol.

4. Increasing fiber intake – Fiber, especially soluble fiber, can help to regulate blood sugar and lower cholesterol. Sources of soluble fiber include: oatmeal, oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits (apples, oranges) and vegetables. The recommended fiber intake is roughly 25 grams for women and 38 grams for men according to the Institute of Medicine.

5. Increasing protein intake – A common concern among vegetarians is increasing protein. Vegetarian protein sources include various beans, nuts, and lentils (i.e. garbanzo beans, black beans, mung beans, kidney beans), and soy products (soy milk, soy beans, tofu). Yogurts, particularly Greek yogurts, are also a good source of protein. The recommendation for protein intake is 0.8-1g of protein per kg of body weight according to the Institute of Medicine.

What was your first job?
I had my first job in high school as a research assistant in a lab at the University of Massachusetts Medical School. Although the research was not related to nutrition, it was still very good experience that would prepare me for the research work I would go on to do in college.

What advice would you give to others who want a career like yours?
First and foremost, having an interest in food and/or food science is definitely helpful. I also suggest being well read and informed on food and nutrition federal guidelines, research and discoveries, as well as trends – both the good, and the bad ones. The best nutrition professionals are those who are aware of the entire landscape of the field and understand how to navigate through the information with the ability to discern what is and is not evidence-based and accurate.

What do you hope is the long term impact of your work?
I hope the long-term impact of my work and that of my colleagues in the field of nutrition will result in not only a healthier America, but a more informed America. As I mentioned before, there is a lot of misinformation, lack of understanding, as well as lack of awareness regarding health and nutrition across the nation. Dietitians are responsible for spreading the right messages with regards to food and health. We also strive to provide guidance and support to individuals and communities in improving their diets now so we can have healthy communities long into the future.

How do you manage a balance between your Indian and American Cultures?
I don’t think I’ve ever had a problem managing a balance, I believe I have been able to seamlessly blend my cultures. This could be due to the fact that in my experience there has been a lot of acceptance and interest in Indian culture among my non-Indians friends. I recall one Diwali in high school when a group of my Indian friends and I decided to wear Indian attire to school to celebrate. Our classmates stared in awe at our garb and asked us questions about our clothes and our holiday. It was a very exciting and encouraging experience to be able to share our Indian culture at school.
 
What were the best things your parents did for you as you were growing up?
I think the best things my parents did for me as I was growing up was to make sure that I was always active and involved. They got me involved in a variety of activities including soccer, Girl Scouts, Hindi school, Indian dancing, and Speech and Debate, to name a few. These particular activities taught me a of variety skills that would prepare me for the future, and also gave me many great friends.
 
What do you do in your spare time outside of work?
Outside of work, I first make sure to get some kind of exercise in several times a week. I also read, listen to music, tutor students, and take some time to catch up with friends.

What is currently in your ipod/smartphone– music?
I have a great variety of music on my phone. I mostly enjoy alternative rock and indie music, but I also really like electronic dance music – those are great for exercising. I also have songs from most decades, all the way back to the 50s! And of course, I have many Bollywood tunes on there too.
 
Can you finish this sentence - I believe…?
With the right information, support, motivation, and dedication, any individual can achieve optimal health.
 
What is your Favorite App?
My favorite app is definitely Pinterest. It’s great source for inspiration and ideas on a variety of topics – including food and nutrition!
 
What advice would you give young people growing up as Indian Americans in the US?
As an Indian-American whether you choose to express and learn about your Indian heritage and culture or not, you should not feel there are any consequences for doing so. I feel I have experienced a great amount of support as an Indian-American woman growing up in America, and that’s not just from the members of the Indian community residing around me. It is often that my non-Indian acquaintances also make me feel proud to be Indian. It is in the way they show interest in our cuisine, our outfits, our movies, our songs, our dances, and who we are as a community. We have a very colorful culture and one that most others find very fascinating as well.

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