Matthew Larsen, RDN, LN, CDCES
Getting to Know Matthew Larsen, RDN, LN, CDCES
I am currently serving as a delegate to the Academy of Nutrition and Dietetics representing the Nutrition Education for the Public Dietetic Practice Group. This year, under the leadership of RoseAnna Holliday, PhD, MPH,RDN, LD, FAND, House of Delegates Speaker, delegates have had the opportunity to be in smaller connection groups to intimately discuss issues relevant to our membership in addition to the full House of Delegates calls. I lucked out as Matthew Larsen is in my group and I found his passion and commitment to the profession to be inspiring and impressive! I asked him if I could interview him for my website and he agreed! I think you will find this Q & A fascinating and inspirational for the new year.
What has been a highlight in your elected position in the Academy of Nutrition and Dietetics House of Delegates?
One of the biggest and ongoing highlights that I enjoy as Montana AND HOD is the ability to converse and work with my professional dietetic colleagues to continually drive our profession and its global health impact. I feel honored to not only convey our state dietetic needs to the national leadership team but also bring light to Montana constituents on the impact, plan, and actions of the Academy. These dietitian colleagues inspire me daily.
You shared an inspiring story about your career path and how you ran into a professor that guided you towards our field. Can you share more about this?
As a young student I was interested in the "learning" process but had yet to define what I wanted to do in life. As I sat in the library of the college one afternoon, I was approached by a college counselor who was curious about my future plans. At that time, I didn't have one other than "stimulating my intellect". He helped me drive my interests into what it is that I pursue. As an athlete all my life, nutrition was always a staple arena for me for performance and wellness. After my visit with him, I knew it was a health promotion that I wanted to pursue and he helped jumpstart my academia in Nutrition. Almost fifteen years later, I ran into him at the grocery store and had to stop him to let him know how he had enhanced and directed my ambitions.
You are currently employed as a Registered Dietitian Nutritionist for Logan Health, a health system in Montana located in Flathead County. Can you share two success stories in working with patients?
Success comes in so many ways that it is always difficult to select, but find great joy and help patients find that their diabetes is manageable and that they can and will still enjoy food and life still From working with my patients with diabetes or prediabetes, to my patients struggling with GI conditions I find the biggest feedback by identifying all of the foods that do work in our daily lives to improve our health and reduce any symptoms or ailments. One specific success story is a 70-year-old male who was struggling with both diabetes and cardiovascular disease. His desire to "control" everything was actually his biggest barrier and was creating more stress and negative outcomes to his already positively jumpstarted lifestyle. Once this patient was provided with all of the great available healthy foods, he was able to consume in moderation, along with his daily activity and mindfulness, he realized his goals were more attainable and less stressful than he had set himself up for. He found health, along with peace of mind.
I recently found out that of the almost 114K RDNs in the United States, only about 34K are Academy members (30%). What can we do to increase engagement and interest in our professional organization?
We are better together. I feel that continued communication about the positive impact (policy, education, resources, subject matter experts) of the Academy on our profession and global health will ultimately increase engagement.
What are three evidence-based resources you turn to in these days of so much misinformation and disinformation?
AND Nutrition Care Manual, AND Evidence Analysis Library, ADA Standards of Care
What recent meal did you make or have that was out of this world?
Homemade falafel pita with fermented garden carrots, cucumbers, beets, salad greens, and tzatziki and tahini sauce.
What will we always find in your pantry?
Montana lentils (soups, sides), and Rye berries (sourdough bread)
Matthew Larsen has been a registered dietitian nutritionist for 15 years and a Certified Diabetes Care and Education Specialist for 11 years. Initially, a Montana State University graduate, he completed his dietetic internship in rural Alaska, working in Alaska Native/Native American communities. Since academics, he has worked in outpatient healthcare settings for Tribal Health and Indian Health Service in Alaska and California, he has helped lead nutrition and diabetes teams in Northwest Montana and worked for nonprofits bringing nutrition and diabetes virtual care access to pediatric patients across the state of Montana. Matt is active as the Montana Delegate for the Academy of Nutrition and Dietetics, as well as the Coordinating Body President and Grassroots Advocate for the Montana Association of Diabetes Care and Education Specialist. Matt volunteers annually for diabetes legislation via the American Diabetes Association and volunteers at CAMP MYDA (Montana Youth Diabetes Alliance) on Flathead Lake. Matt currently lives and works in Northwest Montana, where he spends time in the mountains, lakes and rivers with his wife and children.