School Nutrition Dietitian

After a lot of inner work, we realized that this is the final episode. 

Join us as we learn about human design and how to use it to make decisions that serve our true purpose and compliment our nature. 

Episode Resources 

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Welcome to Self-Mastered 2021! Dalia Kinsey and new co-host Stefanie Giannini discuss the future of the Self-Mastered podcast. We break down how we plan to combine our passions of wellness, self-help, and leadership to help listeners work towards a life of success and meaning. Join this episode to get inspired for your future.  Reach out and let us know what your personal goals for 2021 are. 

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Whitney is a shadow worker and intuitive success coach for creators, healers, and spiritual leaders. After 3 years of working online as a food freedom dietitian and confidence coach, Whitney revamped her entire business in quarantine to follow a new calling -- helping people who want to help people but need to heal their own sh*t first.

This episode we discuss

Making pivots in your career

Understanding what resistance is telling you

How to stop chasing money and follow your purpose

Experts vs guides; Starting before you are ready

How to avoid manifesting your worse fears

Confronting fear in your professional life

Integrating spirituality into your business and personal development

Envisioning new systems that promote wellness of the collective over individualism

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If we want to be balanced and well-rounded in any profession we have to make sure to stay out of echo chambers. This interview with Chef Daniel Scherotter might challenge some of your ideas about healthy eating and school meals but stay open, here is so much value here. 

Chef Dan has years of experience as a restaurateur and an educator in the K-12 environment. In this interview he shares his practical knowledge about maximizing flavor and explains how focusing solely on nutrition with no regard for taste is a detriment to the eating habits of students.  

This episode we discuss:

🍴The key to employee satisfaction beyond salary 

🍴Offering students delicious meals 

🍴Meeting students where they are with dining experience 

🍴Giving students a leg up in building work and life skills through food

🍴Making simple dishes more interesting

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Assistant Director of Food & Nutrition Services, Public Speaker & Educator, Leadership Development Professional Stefanie Giannini joins us to breakdown the leadership traits that shine in a crisis vs the traits that undermine our operations.  Learn what it takes to become self-aware leader and amplify your personal and professional growth through trying times.   

This episode we discuss:

🍎Building strong teams

🍎Overcoming fear of failure in leadership positions

🍎How to use self-awareness to become the best version of yourself

🍎The power of a learning mindset 

🍎How to make room for uncomfortable emotions and setting constructive boundaries 

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Laura Thomas is a Registered Dietitian with more than 30 years of experience in child nutrition programs and training. Her child nutrition and training expertise appears in resources developed for Food and Nutrition Service (FNS) of USDA and the Institute of Child Nutrition (ICN). Her work includes school nutrition standardized recipes, cycle menus, nutrition reviews. Most recently, she developed interactive online training for the Food Buying Guide for Child Nutrition Programs for the ICN and USDA FNS scheduled for release Fall of 2020. Other USDA works include the Menu Planning Guide for School Nutrition Programs and Grow It! Try It! Like It!. 

This episode we discuss:

Meeting adult learning needs 

Recognizing and building on existing trainee knowledge 

Creating successful Zoom based trainings  

Keeping your remote team connected  

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Melissa Halas, MA, RD, CDE has always had a passion for eating healthfully, which fueled her desire to become a Registered Dietitian Nutritionist and a nutrition educator. She has over 20 years of diverse experience in clinical care, nutrition management, nutrition counseling, nutrition education, brand and product promotion, media, and writing. In 2006, she realized her true purpose…to save the world one healthy food at a time™. As a new mom, she was surprised to find limited expert resources on childhood nutrition. So, she decided to develop SuperKids Nutrition Inc., a mega nutrition resource for child and family nutrition that provides easy-to-read, credible information for parents and healthcare professionals, as well as engaging tools to educate children on the importance of eating healthy. 

This episode we discuss

🍎Getting the most out of your free time 

🍎Connecting with the people you love in a meaningful and energizing way 

🍎How to teach children to eat in a present way 

🍎The connection between physical inactivity and fatigue   

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Cordialis Msora-Kasago, MA, RD has a unique understanding of both the science of improving health through changing diets and lifestyles as well as improving health on the African continent. Cordialis believes in the power of good nutrition and healthy lifestyles for both prevention and management of medical conditions and works to help consumers cut through all the conflicting diet and lifestyle information circulating in both mainstream and new forms of media. The African Pot Nutrition works to translate the science of healthy living into bite sized action plans that you can incorporate in your day to day activities. No gimmicks, magic bullets just science driven results.  

In this episode we discuss:

Zimbabwean cultural foods

Diversity within the African continent

Shared foods in Africa and in the African diaspora 

Examples of high nutrient Zimbabwean foods   

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This week Shawn O’Neal gives us a fascinating glimpse into the world of child food service in Taiwan.    

This episode we discuss:

How to approach mastering new skills (from cooking to language) 

The key to happiness in any environment 

The fundamental differences between Taiwanese and American student food demands

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Whitney Bateson, MPH RD has spent nearly a decade in the child nutrition industry, developing menus, training, and marketing programs for districts across the country during her time in contract foodservice management. Seeing a need for more focused marketing services for the nutrition industry, two years ago Whitney founded Whitney Bateson Digital Strategy to deliver marketing services specifically for nutrition professionals and the school nutrition industry. Her agency specializes in web design, marketing consulting, and graphic design. Whitney has a passion for teaching others how to more effectively talk about and promote the great work nutrition professionals do everyday. 

Registered Dietitian, Certified Diabetes Educator Author and Chef Marlisa Brown has been supporting patients managing nutrition related illnesses in Manhattan and on Long Island since the start of the COVID pandemic.  Today's she shares what is working for individuals living with diabetes, high blood pressure, and celiac disease as they navigate special diets during COVID.    Today we discuss The cause of binge eating in quarantine What to do when gluten free products can't be found in stores Why hydration is a crucial part of diabetes management How and why to include children in your cooking process   Marlisa has made numerous television appearances including 5 years on “International Healthy Cooking” for AHA. She is author of “Gluten-Free Hassle Free”,  and “Easy, Gluten-Free”, other contributions include: Shape, Food Service Management, Newsday, Parenting Magazine, Weight  and Training for Dummies.  She has developed many programs including, Richard Simmons’  Food Mover Program, cookbooks, recipe cards, Kathy Smiths’ Project You II for Diabetes, Jorge Cruises’ 3-Hour Diet Cookbook, Dr. Vincent Pedres’ Happy Gut & Leslie Sansones’ Walk Away the Pounds.    

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Ervin Watson has been training teams for over 20 years and been an inspirational speaker and motivator for 15 years. This decorated veteran of the US Air Force is an entrepreneur, and author, a loving father and husband. Ervin has been studying bias and researching ways that it clouds our decision-making and weakens our teams. 

This episode we discuss:

Defining and identifying bias 

What real diversity and inclusion looks like 

Confirmation Bias 

Communication and validation as keys to healing trauma

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Food Service Director Shannon Ebron shares her journey into school nutrition and insightful professional insights that she has learned over the years as a  child nutritionist, school cook, nutrition educator, and grant writer. 

This episode we discuss:

Using social media to connect with district employees 

Effectively communicating with administration 

Breaking down barriers to grant writing  

The best resources for new school nutrition employees 

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In today's chat with Amanda Venezia and Marlon Gordon we get to sneak peek behind the curtains of First Taste TV,  an innovative new platform especially for food service professionals showcasing cutting edge products, services, technologies and equipment.  

This episode we discuss:

Serving children by supporting the professionals that feed them  

The value of sharing your gifts Innovation in small districts 

Thriving and adapting in a post COVID world  

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Mindfulness trainer Josta Kolkman from Simply Unplug explains how mindfulness can help us through difficult times.  Josta offers us a simple guided meditation in the later part of this week's interview.  Right now we all need moments of calm to ground and center us so that we can continue walking our individual paths and working on the things that we find meaningful.     

This episode we discuss:

A simple definition of mindfulness 

Health benefits linked to mindfulness 

Mindfulness with or without meditation  

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As a public health advocate Stephanie is passionate about supporting schools. Kids spend over 1,000 hours at school per year. Nourishing Principles see the school environment as a perfect place to boost student health and happiness for life. Stephanie believes that incorporating more physical activity into the school day, especially in the classroom, allows students to release energy and focus so that they are ready to learn. This, along with providing healthful foods in the cafeteria fuels students and enables them to reach their utmost potential. 

This episode we discuss:

Making the most of summer feeding 

Getting involved in political advocacy 

Using community partnerships to reach more hungry children

Maximizing the Food Buying Guide as a menu planning tool 

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Kathleen Gage has owned and operated her business for over 26 years. An expert in changing with the times, Kathleen is known as the “no-nonsense, common sense” marketing strategist, speaker, author, and visibility expert. Her clients are driven by making a difference through their own unique voice.As a result of discovering the life-changing power of plant-based eating in her sixties, Kathleen has proactively shifter her focus to working with those who are open to the possibility of what plant-based eating can do for them and their bottom-line.  Randy Behr M.A., CSCS, MORR-CSPS, Cooper’s Biomechanics & Fitness, 25 + years in sports & fitness; coaching, teaching, strength & conditioning as an Athletic Director, Health Educator, Sports Information Director, P.T. Education Director and Fitness Director with the NJCAA, USA Track & Field, Arena Football League, Olympic Training Center, YMCA, Military and the California Football Association. He has trained over 1,000 athletes in multiple sports to include football, baseball, basketball, rugby, soccer, track and field, swimming, volleyball, tennis, mixed martial arts and golf. In addition, he has presented internationally and a published writer. This episode we discuss The connection between self-care and productivity  Steps you can take today to better care for yourself How to shift your outlook and get out of a funk  The key to finding an exercise routine that sticks  

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Former Child Nutrition Director and founder of Lunch Assist Jennifer McNeil answers pressing questions about running compliant menu service during COVID19. 

This episode we discus:

FFVP clarification during closures 

Making farm to school purchases 

Emergency procurement and micro purchasing 

Funding for programs that are under stress 

Positive things and creative problem solving Jennifer is seeing in districts around the country   

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As a Dietitian, Certified Yoga Instructor and Certified Personal Trainer, Limore Kurtz Dooley, MA, RDN, CPT, CYI founded a nutrition and holistic health education practice, for Head Start sites in New York City, teaching toddlers, teachers and parents the fundamentals of meditation, yoga and optimal nutrition. This episode Limore shares her experience and insights from serving children and their families at the epicenter of the US COVID-19 crisis. 

This episode we discuss:

Safe and efficient feeding models for service during the pandemic 

Crucial leadership skills during crisis 

Holistic wellness and self-care 

The innovative LKD approach to health education   

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This week we are joined by Fallon Bader of the Sprouting Kitchen, an innovative nutrition and group cooking class that prior to the pandemic could easily sprout (or pop-up) on any local farm. Fallon has continued on her mission to provide experiences that connect people to nourishing foods and a sense of community through e-learning.  

This episode we discuss:

Giving effective and engaging nutrition education classes long distance 

Using school gardens and taste tests as marketing tools 

Overcoming the challenges of buying local as an operation

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As a digital media strategist and Youtube mogul, Jessica Stansberry is an expert on developing the mental toughness it takes to consistently get in front of the camera and leverage social media for marketing.    

This week we discuss: 

What is grit and why is it necessary in content marketing

How to overcome imposter syndrome  

How to get over our fear of being in front of the camera  

How to bring vision and purpose to your work life

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This week urban food gardening guru John McBain comes on the show to help us celebrate earth day remotely this year. John is the Western Australian representative of the Australian City Farm and Community Gardens Network and the mind behind Sustainable Urban Nutrition (SUN).  He believes that that urban spaces are ideal for food production and that food is the perfect starting point to understanding why protecting the planet is crucial to human happiness.   

This episode we discuss:

Food as a logical entry point to conservation 

The mental perspective that reduces waste 

How to grow produce without commercial fertilizer 

How to make the most of existing

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Old approaches to networking can feel salesy and inauthentic.  This episode networking mastermind La'Darius C. Madison, MPH, RDN, LD, explains how to take all the ickiness out of networking and grow a network full of people that you feel truly connected to. 

This episode we discuss:

How to adopt a mindset that makes networking easy 

Using online platforms to foster new relationships

How to manage fear of rejection when cold contacting a professional you respect 

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We are always looking for ways to effectively deliver our messaging to our customers and the community at large.  Thanks to social media we can all play a role in telling the real school nutrition story and showing examples of the attractive and nutritious food we serve our students every day. Because most of us aren’t professional photographers though, we may find that our photos don’t always do the food justice.  If you’d like to learn how to better use photography to showcase your food this is the episode for you. Our guest today is Mica McCook, an editorial food and culture photographer and a co-host of the F-Stop Podcast.  

This episode we discuss:

How to select a qualified photographer for hire 

The benefit of discussing expectations 1:1 instead of by email 

Key elements of photography 

How to capture great images on social media using just your phone   

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Chelsey Brooke is The Pathfinder! She specializes in helping introverted women discover their true and authentic path to a successful and meaningful life. Her mission is to inspire introverted women to live connected to their true purpose and to share the most real version of themselves with the world. 

This episode we discuss:

The ideal work environment for introverts

How to use the CALM method to break free of a fearful mindset 

How to accept feedback without feeling angry or demoralized 

How introverts can take the stress out of networking   

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Chef Brenda Wattles' experience as a both a chef and a registered dietitian made her uniquely qualified to publish several USDA child nutrition standardized recipe cookbooks. In this episode she graciously shares her tips for positioning yourself for dramatic professional growth, explaining the time and strategic effort she put into developing herself into the well rounded professional that she is today.  

This episode we discuss:

Perfectionism and its impact on professional growth 

The role of mise en place in consistent results in the kitchen 

An underutilized culinary trick for enhancing flavor without adding calories or salt 

Keys to consistently executing standardized recipes  

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All over the nation school nutrition programs are working hard to meet the nutritional needs of students as they study from home in response to COVID-19.  We are all in uncharted territory.  This episode I collaborate with the Fitness Protection Program to discuss keeping our heads above water. We have a Gottman Method trained therapist on the show, a Registered Nurse that was in China when this all began, and the founder of Fitness Protection who recalls living in China during SARS and shares applicable lessons from that experience. Special guest, Allison Cao, an American nurse living in Mainland China, will share her experiences and advice on staying safe, healthy and sane during coronavirus quarantines.

This episode we discuss:

How we manage the (unprecedented) disruption

The coronavirus is bringing to the US discuss quarantine nutrition 

How to stay calm when your whole family is at home 

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Donisha Harrison of Marietta City Schools comes on the show this week to share her unique outlook on marketing in school nutrition as a Hospitality and Restaurant Management major and a former school nutrition manager. 

This episode we discuss:

Finding ways to meet student nutritional needs outside of the cafeteria 

Partnering with sports teams to creatively market school nutrition 

Building your school nutrition department’s brand 

Boosting breakfast participation with second chance breakfast

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Barbara Mayfield has been using her advanced communications skills to educate, inspire, and motivate clients for years.  She spearheaded the compilation of a unique nutrition communication textbook that will be released later this year.  I know it will be a powerful resource.  We are very lucky to have a school nutrition targeted chat with Barb today.  

This episode we discuss:

How to deliver information that connects with your audience

Developing content that is relevant and memorable

The trick to delivering dynamic presentations

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Procurement is arguably one of the most complicated aspects of school nutrition management. That said we will be taking a closer look at various topics under the procurement umbrella in the future.  

This episode we procurement with Scott Reeves of Affinity Group. Scott explains the role that food brokers play in supporting K-12 food service and how we can all effectively collaborate with food broker reps. 

This episode we discuss:

The relationship between food brokers and manufactures 

The basics of USDA Commodity Processing 

The difference between Fee for Services vs NOI

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As we wrap up National Library Lovers Month and head toward Dr. Seuss' birthday, Melody Butler joins us for this special Parent Perspective episode to share her passion for promoting childhood literacy. The cafeteria is an extension of the learning environment and school nutrition professionals actively participate in educational celebrations that call for adult volunteers.  Read Across America is a great example of an activity that managers and employees across the country will be participating in next month.  

This episode we discuss:

The importance of recreational reading 

An alternative to using food as a reward system to encourage reading 

Reasons to create a family reading routine

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You've already heard, millennials are the worst.  What is it like for young professionals to enter a workplace biased against their peer group?  This episode we have a candid conversation with Training Specialist Kristina Wallace about her experience as a millennial in a multi-generational department.   

This episode we also discuss:

Nuances of training adults

Training low literacy employees

Approaches to self-directed professional development

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School Nutrition Association President-Elect Reginald Ross joins us this episode to share career advice and professional development tips.   With over three decades of food service experience Reginald Ross is a stellar example of what a difference having a growth mindset and being passionate about your profession makes. 

This episode we discuss:

Positioning yourself for professional growth 

How to start pursuing leadership opportunities  

Mastering work-life balance 

The true nature of the state agency 

School food authority relationship  

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Good planning is a cornerstone of success for food service operations.  School nutrition is no different.  This is the time of year many of us are looking ahead to the next school year and making purchasing plans. Making the most of USDA foods can be a bit confusing.  Jesse Podratz has years of experience working with school nutrition programs to help feed the nation's children with the help of commodity processing. 

This episode we discuss:

The origin and intended use of USDA commodities

How manufacturers work to simplify commodity processing for school nutrition programs

Stakeholders in USDA commodity food processing 

Best practices for making use of entitlement dollars 

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As Philadelphia based dietitian hailing from a Dominican family, Dalina Soto has developed a unique mastery of nutrition education that doesn't impose arbitrary food rules that undermine her clients' relationship with food.  

In this final episode of our special health habit focused January series we discuss:

The value of the MyPlate guidelines

Tailoring nutrition education to your audience 

Meeting students and parents where they are  

Respecting food culture diversity

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As a Registered Dietitian with a master’s degree in health coaching and exercise science, who follows a non-diet approach, Rebecca Clyde is uniquely qualified to walk us through this third part in our body positive series.  

This episode we discuss:

Discovering the joy of home cooking 

Health at Every Size Cooking 

Hacks for busy people 

Developing easy throw-together meals

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Kaila Tova is well-versed in the psychology of marketing. She's used her specialized knowledge to uncover how aspirational bodies are used to sell the unattainable to consumers year after year. This episode Kaila help us understand why body hatred is so rampant and how we can protect our own body image and that of the children around us. 

This episode we discuss:

How we may be reinforcing disordered eating in others

How to pursue health instead of weight loss     

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Since this time of year so many of us are focused on setting extreme resolutions that could ultimately be harmful I thought it would be the perfect time to have specialists on to explain why diets are not healthy undertakings.  I'm kicking off the New Year with the creator o the Trust Your Body Project, Whitney Catalano.  Whitney Catalano is an anti-diet Registered Dietitian that helps people heal their relationship with food, break free from the diet/binge cycle, and learn to practice radical self-care. 

This episode we discuss:

Why diets are harmful 

How to pursue health without focusing on weight 

How to teach children about nutrition without promoting diet culture (i.e. restrictive eating/labeling foods good or bad) 

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In this final episode of the year we contemplate purposeful living and the beautiful friendships that blossom in the school the nutrition community with Vanessa Hayes and Jeremy West.  Vanessa and Jeremy are a culinary geniuses with extensive leadership experience in school nutrition.  They use their unique professional and personal backgrounds to deliver powerful and edutaining (educational and entertaining) presentations on a variety of subjects.  I am so grateful that they both made the time to come on the show.  

This episode we discuss:

Culinary resources for school food service operations

The importance of professional organizations 

Purpose driven work and living 

Connecting beyond labels

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Libby Parker, MS, RD owns the private practice, Not Your Average Nutritionist, LLC," Where she and her staff help people recover from eating disorders. Her background as a dietitian is in education, both creating curriculum and presenting in public health settings, as well as being adjunct faculty in the food science and nutrition department at Allan Hancock College. She also worked as a University campus nutrition counselor, and in corporate wellness. In 2019 Libby released her first book, "Permission To Eat: a practical guide to working yourself out of an eating disorder during college, while celebrating the awesomeness that is you!" 

This episode we discuss:

How eating disorders develop 

How to create a safe nutrition environment for students 

What diet culture is and how it puts true health at risk

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There are just a handful of dietitians specializing in Autism Spectrum Disorder across the country. Since her brother was diagnosed with ASD over two decades ago, Brittyn Coleman has been immersed in learning about the diagnosis. Her master’s thesis studied food aversions and nutrient intake in children with Autism Spectrum Disorder. Before starting her private practice, she worked in interdisciplinary clinics and centers for kids with a wide variety of developmental disabilities, but her heart always stayed with ASD. She felt led to begin her own telehealth practice to increase the reach of nutrition therapy and nutrition education for families and individuals affected by ASD. 

This episode we discuss:

The autism nutrition connection 

Food aversions secondary to autism

Supporting families and students living with ASD

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School nutrition departments function as small businesses/restaurants within schools.  It behooves us to look to business owners that are killing it in the restaurant industry.  Today's guest is doing just that.  Shawn Walchef owns and operates Cali Comfort BBQ with over 60 employees and projected revenues of over $3M. After growing his brand for more than a decade through digital marketing, podcasting, social media, and community outreach Shawn is the perfect candidate to schools us on innovative marketing and building an engaged community around our operations.   

This episode we discuss:

The top reasons restaurants fail

Keys to building community around your operation 

How to turn customers into superfans

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In this special Parent Perspective episode Ivy Lee of the FOGO:Fear of Going Outside podcast shares her unique food experience as a 1st Gen American foodie. 

In this episode we discuss:

Vietnamese American food culture  

School lunch as an introduction to American food 

Parent personal food preferences vs child feeding preferences

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Jill Jayne, MS, RD, is the Rockstar Nutritionist. Jill is the creator of the rock & roll nutrition experience, Jump with Jill, where she serves as writer and executive producer. With the show’s growing popularity, Jill personally casts and trains a Jill army to perform Jump with Jill around the country. Now in its 12th season, the Jump with Jill show has been performed nearly a million kids around the world. This work has led to multiple Emmy Award nominations, two Telly Awards in the Education and Children categories, two Grammy nomination considerations for Best Children’s Album, and an invitation to the White House to meet Michelle Obama. Jump with Jill is a certified Woman Owned Small Business (WOSB) with ten employees emanating from a 9,000 square foot production studio in Pittsburgh, PA. Jill’s knack for rock & roll nutrition is the result of her experience as a musician and credentials in nutrition. Jill spent years as a mainstream recording artist with her rock band including appearances on The Vans Warped Tour and the American Idol spin-off The Next Great American Band on FOX. In addition to being an accomplished musician, Jill is a Registered Dietitian (RD/RDN) with an MS in Nutrition Education from Teachers College Columbia University and a BS in Nutritional Sciences and Theater from Penn State University. 

This episode we discuss:

Effective marketing in public health  

Finding and retaining self highly efficient self motivated employees  

Inspiring permanent dietary change in children

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Being the new kid on the block as a dietitian in school nutrition can be intimidating.  This episode Next Gen professional Shawn Sawko, RD shares what has worked for him, in the 8th largest school district in the nation.   

This episode we discuss:

Managing allergies without excess expense or inventory 

The reach of nutrition education in school nutrition 

Practical ways to bring nutrition education into the cafeteria and classroom

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November is National Diabetes Month.  There is a lot of misinformation out there about diabetes. As a number of us serve students living with diabetes, I’m excited to be have a national spokesperson for the American Association of Diabetes Educators (https://www.diabeteseducator.org) on today to clear up some of the confusion around diabetes management.     

Marlisa is a Registered Dietitian, Certified Diabetes Educator Author and Chef.  She has been president of Total Wellness Inc., > 20 years, has a BS in Marketing and MS in Nutrition: she specializes in diabetes, cardiovascular disease and gastrointestinal disorders.   

Marlisa has made numerous television appearances including 5 years on “International Healthy Cooking” for AHA. She is author of “Gluten-Free Hassle Free”,  and “Easy, Gluten-Free”, other contributions include: Shape, Food Service Management, Newsday, Parenting Magazine, Weight  and Training for Dummies.  She has developed many programs including, Richard Simmons’  Food Mover Program, cookbooks, recipe cards, Kathy Smiths’ Project You II for Diabetes, Jorge Cruises’ 3-Hour Diet Cookbook, DR Vincent Pedres’ Happy Gut & Leslie Sansones’ Walk Away the Pounds.  http://MarlisaSpeaks.com http:/www.linkedin.com/in/Marlisa-brown https://twitter.com/MarlisaBrownRD http://twellness.net/ http://glutenfreeez.com/

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We all want our kids to be more accepting of fruits and vegetables. Plant-based Food System Strategist Rebecca Portman, MS of Forward Food is with us today to explain best practices in plant forward menu development.  Forward Food aims to support foodservice directors, chefs, and dietitians to grow a healthier, more sustainable food system using plant-based foods.  

This episode we discuss:

Marketing plant based menu items 

The effect of plant based whole food on the bottom line 

Training resources to get programs started 

www.forwardfood.org

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Dionna Appling MSM is the creator of the Culture Building Like a Pro podcast and Owner of Business Advocates Pro Inc.  She has years of experience working  with organizations – new & established, small & large – to build engaging culture through performance management consulting, soft-skills training, and coaching. Dionna is passionate about helping professionals perform at their best and committed to connecting the “missing link” that helps leaders and employees engage more and create the best working dynamic possible 

This episode we discuss: 

Defining work culture 

What constitutes a good leader 

Improving work cultures in our districts where productivity and morale is slipping and retention rates and suffering 

How to stay professional in a toxic environment

Resources Self-Mastered (originally School Nutrition Dietitian) has come to an end

Keep in touch with Dalia