Each month, the team at DietitianCEU.com features one nutrition professional as our Dietitian of the Month, giving us the chance to learn from the people doing the work, day in and day out. We believe some of the best inspiration comes from one another—from hearing about different career paths, fresh ideas, challenges overcome, and lessons learned along the way. Through their stories, we hope you’ll discover something that sparks an idea, shifts your perspective, or inspires you to grow in your own career.
We recently had the opportunity to connect with Connie Morel, RDN, a dedicated Registered Dietitian Nutritionist since 2017. She completed her BS in Clinical Nutrition at UC Davis and her Dietetic Internship through San Francisco State University. Throughout her career, she has worked across large healthcare systems in both inpatient and outpatient care. After working as a dietitian in outpatient clinical settings, Connie transitioned into private practice, establishing Connie Morel Nutrition in Roseville, California. She now works directly with clients, guiding them toward real, transformative changes to optimize their health.
So, for how long have you been practicing as an RD, and what is your specialty?
I’ve been practicing as an RD for about 9 years, and I specialize in weight management. I absolutely love that I get to be a part of this journey with patients.
What inspired you to become a dietitian?
I knew that becoming a dietitian was a very real way that I could help people. I loved the idea of taking something that we do multiple times daily (eat food) and using that to improve health, longevity and quality of life.
Tell us about your transition to private practice. What was the tipping point for you?
Private practice has really been an interest of mine since before becoming a credentialed RDN. But, once I became a dietitian, got a stable job and started earning a consistent income, that became comfortable and hard to leave. Even though I gained SO much from my work experience, and benefit from what I learned during those years every day in my private practice, that time also helped reassure me that private practice was where I wanted to be. It became more and more clear that as long as I worked for someone else that I would not likely be able to help people the way I’d envisioned when I was on my way to becoming a nutrition professional. I started seeing my own clients while also working in clinics. Once I had enough patients, it was time to fully transition to private practice.
What advice would you give to RDs who are considering launching a private practice of their own?
Talking to other dietitians in private practice has been so helpful, and I urge you to make those connections. Also know that there are many different paths to private practice, and many different ways to run and grow one. What worked for one dietitian (or many!) might not be your path, and that’s okay! You may have to try a few different ways of doing things before you find what feels genuine to you.
On your journey to become a dietitian, what obstacles did you face and how did you overcome them?
Not one thing in particular stands out. In general, school work, my internship, and home-life were all really hard to balance. Most of the time it felt overwhelming. One of the biggest things that helped was leaning on my friends who were fellow students and interns.
Looking back, what advice would you give to the younger version of yourself, who was just getting started in this profession?
There is a lot of nuance in the field of nutrition, you won’t always find that there is a “right answer,” and there is a lot of individualization that goes into how you will practice. Do your best to stay up to date on the evidence, talk with colleagues, and form your own opinion.
There may not always be a “right” answer, but you have the educational background, knowledge, and experience (or are currently building it) to give advice, formulate opinions, and make a huge positive impact on people’s lives.
What are specific roadblocks to watch out for as a new dietitian?
Overthinking and over-preparing! I think that’s a trait many of us have. Yes, be prepared and thoughtful, but know that nothing is going to be “perfect” before moving forward.
Share a recent success story you had with a patient. What nutrition interventions did you use to help them achieve results?
A long-term patient who I helped comes to mind. They experienced slow and steady weight loss during our work together. They had some plateaus in weight loss, but they stuck with it and ultimately have seen a great amount of weight loss. We talked about fueling properly to support exercise, balanced eating for proper nutrition (avoiding under-eating or cutting out food groups), among other interventions.
I really drove home the importance of sustainability and constantly reminded them that weight loss can take a long time. I reassured them that the work they are doing is still progress even when the number on the scale isn’t moving. I encouraged them to keep going, even though it’s hard when you aren’t constantly seeing results.
Which work or educational experience do you feel impacted you, and how you practice as an RD today?
Working with an interdisciplinary team – I think in almost any setting – is so valuable. Learning how to best communicate with a team, and work together to help a patient (weather you’re in private practice, working in a hospital, or SNF) has helped me to understand the dynamics of patient care in a more holistic way. Learning from colleagues in other healthcare professions is invaluable.
Describe a work experience or personal story that allowed you to see the practice of dietetics in a new light.
Once I shifted from inpatient to outpatient work, for the first time as a dietitian I had little bit more time to listen to my patients’ stories and their goals in more detail. You already know as a dietitian how important it is to gather a history and to listen to your patients, but unfortunately the hustle of the hospital doesn’t usually allow for this process to occur in length, as more acute issues take priority – and reasonably so.
I absolutely love this part of my job – getting to know my patients well, and hearing their stories. It truly helps me do a better job helping them, and the importance of this component of patient care only becomes more reinforced as I move forward in my career.
Tell us about some foods or nutrition strategies you find yourself consistently recommending to your patients, friends, and colleagues. What do you feel makes these foods and practices so helpful?
Don’t worry about being perfect! You won’t be and that’s okay. When making changes it’s important to be realistic. It doesn’t have to be 100% of the time for it to have a positive impact.
I like this advice because for so many people it’s easy to be motivated when initiating change, but then when that start-up motivation subsides a bit, and maintaining perfection becomes hard, it can feel like failure and detour people from continuing. It’s kind of like an “all or nothing” mentality. I aim to get people out of this type of mindset and encouraged by sustainable change.
Sometimes, the best resource for improving our skills is by learning from the other Registered Dietitians or Dietetic Technicians that we meet along our professional journey. What is one thing you learned from a fellow dietetic professional that has helped you in your professional growth, or in your care for patients?
I’ve learned so much from my dietitian colleagues that it’s really hard to choose just one thing. But I guess one of the most important things would be to KNOW YOUR VALUE!
I can pin-point many times in my career as a dietitian where I’ve been reminded of this, but in particular when going into private practice. When you’re practicing on your own it can be hard to draw boundaries, and advertise yourself to make an income – when you work for someone else, they’re doing this part for you! You have to realize the skills you have, and how good you are so that you are comfortable marketing yourself in this way.
What daily habits or routines help you feel your best—both personally and professionally?
I stay hydrated – I take my water bottle just about everywhere. Professionally, I stay connected. Maybe not always on a daily basis, but I am a part of multiple dietitian groups, and I keep in touch with other dietitians. Even though I’m a single provider practice, I definitely don’t feel like I’m completely alone.
What’s a popular food or nutrition trend you’re seeing lately, that you just can’t get behind?
I have a hard time getting behind trends that label any single food as “bad.” I believe we can fit just about any food into a diet if done so properly. Moderation and balance are so often the key.
If you could have dinner with any chef, food writer, or nutrition professional, who would it be?
Honestly, the first people who come to mind are many of my dietitian colleagues – a wealth of information among them, inspiring, encouraging, and fun to be around!
What are you most proud of thus far in your professional journey?
I’m proud to be in private practice despite all of the unique challenges, ups and downs and perceived barriers that needed to be faced along the way (and continue to pop up as I go on). It’s hard work, but I find that it’s worth it!
What is your definition of success?
Work-life balance and being happy in your career.
What’s one food you could happily eat every day?
Peanut butter.
What’s the best piece of non-nutrition advice you’ve ever received?
That’s a big question – I’m not sure I can call it the BEST, but it’s up there: Think about your career in terms of 5 years and 10 years out. It relieves the pressure of making big career decisions a bit, and helps you to move forward and make plans.
If you could have a billboard with anything on it, what would it say?
Be nice.
What is something people would be surprised to learn about you?
I’ve been a vegetarian for ~18 years.
Favorite quote you live by:
Most recently: Growth & self-discovery often happen outside of your comfort zone. It was shared by one of my mentors, and I found it so encouraging!
Rapid fire questions!
Early bird, or night owl? Night owl at heart.
Tea or coffee? Coffee, 100%.
Fruit or Vegetables? Vegetables.
Sweet or Savory? If I have to choose, sweet.
Follow a recipe, or improvise? Recipe, with just a little flexibility.
Farmers market, or grocery delivery? Grocery delivery, life is busy.
Instagram or Facebook? Facebook for Marketplace.
Top 3 Favorite Books? The Women, The Nightengale, and The Art of Racing in the Rain. Ask me again in a few months, and I’ll have found new favorites!
Where can other RDs, DTRs, students, and patients go to learn more about you and your work?
My website: conniemorelnutrition.com
My Instagram: @conniemorelnutritionllc
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