Carol Greenbaum Honored |
The WRDA was pleased to recognize Carol Greenbaum, a 63 year veteran in the field of nutrition.
Ms. Greenbaum has been a member of the ADA since December 20, 1946, and is still working in private practice in Mamaroneck, NY.
Ms. Greenbaum's areas of practice include: Individual Counseling, Allergies, Cardiovascular/ Hypertension, Diabetes, Digestive Disorders, General Nutrition/Wellness, Gerontology, Home Health, Maternal Nutrition, Renal, Vegetarian, and Weight Control.
We asked Ms. Greenbaum about her experiences in the field of nutrition and the changes that she has seen since she started working in the field of nutrition over 60 years ago.
How long have you been working in the Dietetic field?
Working time, about 45 years. I finished the internship in ’46, worked, married, had my 2 kids in ’48 and ’49 and stayed home until ’67. Always kept an active membership in the ADA. Was a clinical dietitian at United Hospital, Port Chester, NY for 22 years (’68-89); started a private practice in ’85 at an MD’s suggestion, and am still at it.
How have the education and registration requirements changed since you first entered this field?
In dramatic fashion. Change came with the launching of the RD status in ’69; the RD exam (I was grand fathered in) continuing ed requirements; development of practice groups; licensure; Portfolio cycles. The generalist background was the end-point in ’46.
Over the years, as you worked in a clinical setting, did you notice an attitude change towards RDs by the other healthcare professionals?
Improvement for the most part. Non-MDs ranked us on a par or better. MDs were a mixed bag, depending on their specialties and ages, etc. They saw that we were knowledgeable and useful. The rapport grew as our jobs expanded, meals and menus improved, special feedings developed, etc. We had to know more, cover more territory.
Over the years, have you noticed a change in attitude towards RDs by the general public?
PR through the internet, women’s magazines, newspaper Science pages, and ADA HQ, all have helped to define us, but the term “nutritionist” is still confusing to many people. It serves as a cachet for anybody who wants to hang a shingle, degrading it for the rest of us. Credentials are not well understood by many.
What is your favorite area of practice?
Ahhhhh!
Diabetes education and care is my big professional passion. Have been CDE since the first exam in ’86. My mother was a pioneering Type I (dx made in 1924 at age 27), with Dr. Joslin himself as a mentor; was founder of the local dm chapter; made it almost 50 years with only urine-testing and what insulins were available.
How the field has changes! No more standard diets; no more MD orders “No Concentrated Sweets”. Now there’s the drug du jour, great research (where’s the cure); the pump; the CGM.
My son has Type I. Hope he’ll see a cure.
What are some of the challenges you face in your private practice? How (if they are different) are they different from working in a clinical setting?
Private practice plusses – Work my own hours; no rushing to keep up with the work, paper and otherwise; great for my time of life.
Minuses: Need lots of motivation to fulfill cycle requirements and to stay abreast of current dietetic doings. If I cared about the bottom line – I don’t- I would have to do a lot of marketing. There is a feeling of being in left field. Need the meetings and the journals.
Clinical Job Plusses: it’s daily hands-on and a team effort; immediate application of what’s new.
Clinical job minuses: Work hours; chronic covering for staff shortages; going to work in a blizzard. I used to pack a bag and stay overnight.
What advice would you give someone entering the field of dietetics?
Undergraduate: get liberal-arts electives. They are the bedrock of general wisdom and communication skills. As a new RD, try for general experience and then find a specialty (or let it find you!). Be ready to make your mark with the constantly changing medical and social needs and values.
Is there anything you would like to tell us about your experiences working in this field over the years?
Nothing specific, but I’ll say this:
In the hospital, I needed to be a “nut” for detail, accuracy, timing. I needed to keep in mind that this is a service profession, demanding kindness and diplomacy. There must be some angel who meets all those requirements!
Finally, I knew that I wanted to keep on keeping-on, and am grateful that this profession lets me.
Credentials:
Hometown: New Rochelle, NY
Prepared at New Rochelle High School ‘41
Cornell – BS in H.E. Class of ’45, Graduated in ‘44
Jewish Hospital of Brooklyn – Dietetic Internship ’46 – new member of ADA
Grandfathered into RD when it started: ‘69
CDE in ’86 and thereafter
MA in ’77 – New School – Media Studies
I did my project on diabetes classes for the hospital. Used the original Sony PortaPak reel-to-reel, a far cry from today’s recordings.
Took great courses with the city’s best – Tony Schwartz, David Deaky, etc. Susan Sontag
Did street interviews in Chinatown, etc.
Healthy Holiday Eating
As the holidays approach, parties become numerous, and with each party comes the challenge of keeping your commitment to healthful eating.
If you are hosting a gathering this holiday season you can reduce fat and calories without sacrificing taste by swapping out a few ingredients in your favorite recipes.
- Using two egg whites in place of one egg can reduce the cholesterol and produce the same tasty result.
- Use low-sodium, fat-free chicken broth in your mashed potatoes to add flavor and lighten holiday fat content.
- Substitute applesauce for oil, margarine or butter in muffins and quick breads like banana bread. Try substituting a small amount at first, as the more you substitute the more the texture of the finished product changes.
- For dips, sauces and pie toppings, use non-fat yogurt, sour cream and whipped topping.
- Sliced almonds make a delicious, crunchy topping in place of fried onion rings.
- Choose reduced-fat or non-fat cheeses for salads and casseroles.
Pack your shopping cart with plenty of fresh vegetables like sweet potatoes, winter squash, broccoli, carrots and green beans. Apples, cranberries and pears combine easily for a tasty salad, fruit crisp or topping for the turkey.
If you are a guest at a dinner party or other gathering, consider these tips to keep your night healthy, happy and safe:
- If you plan on treating yourself later, start your day with a small meal that includes whole grains, fruit, dairy foods and protein like eggs, ham or peanut butter.
- Don't starve yourself beforehand. Rather, eat a small, lower-calorie meal or snack such as fruit or a bagel so you aren’t tempted to overdo your calorie intake for the day.
- Select carefully between foods you definitely will eat, those you will sample and those you will skip.
- Don’t rush to eat. Socialize and settle into the festivities before you eat.
- Move your socializing away from the buffet or appetizer trays. This will minimize the unconscious nibbling.
- When it comes to drinking alcohol, start with a calorie-free, nonalcoholic beverage. Satisfy your thirst before having an alcoholic drink. It is recommended that women have only one to two drinks per day and two to three drinks per day for men.
Keep in mind, even a single drink will affect your reflexes for several hours. If you plan to drink, keep your holidays merry for everyone by designating a driver who won’t be drinking.
The holidays are a great time for celebrating with friends and family over food and drinks. But with just a little preparation, you can keep off the extra holiday pounds and still enjoy all that the season has to offer.
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