Julie Lanford, MPH, RD, SO, LDN
Dietetic Intern Nicholas Bogdis is interested in pediatric oncology specific to prevention, treatment, and recovery. He was fortunate to be able to speak with a couple registered dietitian nutritionists who are outstanding in this area.
Julie Lanford, MPH, RD, SO, LDN is Wellness Director for Cancer Services, a non-profit in Winston-Salem, NC. She also developed CancerDietitian, a healthy living web site fthat translates evidence-based nutrition guidelines into consumer-friendly messages for everyday life. She is an active member of the Oncology Nutrition Practice Group of the Academy of Nutrition and Dietetics..
Interview with Julie Lanford, MPH, RD, SO, LDN
Nicholas Bogdis: Did you ever think you would end up as an oncology dietitian? What led you there?
Julie Lanford, MPH, RD, SO, LDN: I wasn't passionate about oncology until my grandmother was diagnosed with lymphoma during my first year working as a dietitian. Then a position came open at the hospital system I worked for and the rest is history!!
NB: What is your most asked question when speaking with a client who has been newly diagnosed with cancer?
JL: Does Sugar Feed Cancer? Is by far the most common question regarding what to eat.
NB: What comorbidities do you usually see along with cancer? Does your nutritional approach change compared to treating a single disease?
JL: Managing blood sugars during cancer treatment is a very different approach than managing blood sugars in typical patients. The medical team is much more tolerant of high numbers and also the meds that chemo patients often take can cause the blood sugars to be much higher than what the patient is used to. Also helping people understand how important it is that they get enough calories and don't lose weight is difficult since it's built into many people's understandings that weight loss is always good.
NB: In school, nutrition majors are taught that all foods can have a place in a person’s diet. Does this remain true involving a cancer diagnosis, or are there exceptions?
JL: That is still true, unless someone isn't tolerating them. We are even more liberal with our recommendations during treatment than we are typically! Our #1 priority is getting people enough calories and sometimes that means they don't have the most balanced diet during treatment. We work with whatever they can tolerate. Occasionally there are some things people need to avoid based on the medication they are taking.
NB: Do you have advice for other nutrition professionals in utilizing social media to broadcast nutrition messages?
JL: Stick to the most basic information. Focus on helping people feel confident in their food choices and prioritize sharing information that helps clients reduce anxiety around food. Debunking myths is always popular, and I would recommend following up any myth busting with a common sense message that makes people feel confident about how to move forward. Clients are so confused by the overwhelming amount of information. The more we can offer them a calm and sensible approach to nutrition, the better their overall health and well being.
NB: The thing I love most about my job is………..
JL: I have moved away from a traditional hospital based position and into a position that is with a community based non-profit agency. I love the flexibility of the work, the creativity that is encouraged and the family atmosphere that a small business offers. I created www.cancerdietitian.com when I was still on staff at the hospital system but knew that it would never work for me to have it located through them. I did it on the side until coming on board with Cancer Services, Inc. Once on board at Cancer Services, I have moved the website to be part of our programs. Cancer Services has supported all the ideas I have had for expanding, and my coworker even learned website development skills when it was time for my website to get a redo. I now have the website, webinars, cooking classes, podcasts and social media channels. It's a lot to keep up with in addition to my other job duties (program manager for outreach and survivorship), but I love that it keeps me busy and creative!
NB: What are three pantry staples we would find in your kitchen?
JL: I definitely would have canned beans, rice and nuts always in the pantry!