We’re Hiring! Outpatient Eating Disorder Registered Dietitian Position (Virtual)

Hours: 10+ hours/week

NOTE: This is a virtual position, but the Registered Dietitian must hold a dietetics license in South Carolina (can be licensed after hire).

APPLY NOW

Brittany Jones Nutrition Group is a shame-free, non-diet practice established in 2017 by CEO and Registered Dietitian Brittany Jones, MS, RD, LD in Greenville, SC. Our group of Licensed and Registered Dietitian’s take a weight-inclusive approach to care. Rather than using weight as the primary indicator for health – we focus on behavior change and modifiable outcomes instead. We provide respectful and compassionate care for people in all body types, shapes, and sizes.

The Eating Disorder Registered Dietitian works with clients in the Eating Disorder and Disordered Eating Program offering eating disorder counseling to Brittany Jones Nutrition Group Clients. This position helps fill the need for eating disorder nutrition counseling in the Greenville, SC and surrounding areas to serve medical office referrals, therapist referrals, and the community alike. This position is a virtual position, however the candidate must be licensed to practice dietetics in the state of South Carolina (or become licensed after accepting the position).

Job Responsibilities:

  • Completes comprehensive patient nutrition assessments during counseling sessions using a weight-inclusive and trauma informed treatment modality
  • Interprets lab results and estimates nutrient requirements
  • Identifies client’s need for a higher level of care as appropriate
  • Develops SMART goals and adapts meal plan/goals with clients as they continue to progress in multiple sessions
  • Provides continuous support with clients through thorough charting, optional food logging, answering client emails, and calls
  • Communicates and coordinates care with physicians, therapists, psychiatrists, family members, and other care team members
  • Represents the Brittany Jones Nutrition Group on social media and with clients
  • Completes discovery calls + bookings for eating disorder clients
  • Charting and faxing notes to team members in a timely manner
  • Demonstrates dependability through attendance and punctuality

Position Requirements:

  • Registered Dietitian Required (B.S. or M.S. in Nutrition Science/Dietetics, and completed ACEND dietetic internship)
  • SC dietetics licensure required (can work virtually)
  • 1 year in Higher Level of Care
  • 3+ years nutrition counseling and nutrition education experience
  • Health At Every Size informed, Weight-Inclusive, Practices Anti-Diet and Trauma Informed Nutrition Care
  • Motivational Interviewing training and/or experience
  • Strong leadership skills
  • Excellent time management skills
  • Strong computer and EMR skills
  • Must hold current professional liability insurance (can be purchased after hire)

Preferred experience:

  • Certified Eating Disorder Specialist and/or Certified Intuitive Eating Counselor
  • Training in therapeutic modalities such as CBT, ACT, and/or DBT
  • Marketing/sales experience

Desired Characteristics:

  • Self-starter eager to own their earning potential through a commission based position
  • Highly-motivated, energetic, confident, self-starting personal characteristics
  • Strong oral and written communication skills
  • A passion for helping clients change their life through a non-diet and/or intuitive eating approach
  • An interest in business development for a start-up company with opportunity for personal and professional growth

Compensation:

This position is a contract based position and the dietitian will receive an agreed upon % of each session based on experience ranging from $65 – $95/hour.

APPLY NOW

5 Reasons Why You Need A Registered Dietitian On Your Eating Disorder Recovery Team

Eating disorders are complex diseases that require a multidisciplinary approach to overcome. Research shows that including physical, nutritional, psychological and psychiatric interventions, provides the best chance at a full recovery (1). A dietitian is an important part of this team and provides benefits that other disciples cannot. 

Here are 5 benefits that our clients in our eating disorder and disordered eating program get from working with a Registered Dietitian:

  1. Improved confidence in meeting your individual nutrition needs. We are here to help determine how much you should be eating and provide meal ideas so you aren’t constantly thinking about food and questioning yourself!
  2. Improved relationship with food: We help to debunk common nutrition myths and food rules and aid you in challenging these thoughts when they arrive.
  3. Medical Stability: We help to monitor your food intake, weight, vitals, and labs as well as coordinate care with your physician and therapist to ensure your safety.
  4. Support: We are there to help you through hard times and encourage you through challenges that arise with your food or body image.
  5. Prevention: We help to catch disordered eating before it turns into anything more serious and can help prevent needing higher levels of care.

What does eating disorder nutrition counseling look like?

Nutrition counseling for eating disorders involves:

  • Education on nutrients and how our body uses them
  • Your individual overall nutrition needs
  • Exercise recommendations
  • Supplement recommendations
  • Education on the harmful effects of dieting.
  • Personalized meal plans geared towards your individual needs in order to help those with eating disorders weight restore and/or heal their relationship with food

Dietitians help those with eating disorders navigate nutrition information – helping clients to learn what is true and what is false based on research. They help client’s to reframe their thoughts around food using therapeutic techniques and food exposures. They will monitor your weight and vitals throughout the process to ensure your safety. 

Our dietitians also help with accountability and support through healthie photo + feeling food logging. Clients can log their meals and feelings by taking a picture of their meal and dietitians will respond back weekly (no calorie/macro counting). This allows our dietitians to assess overall food intake, make adjustments to meal plans, and provide support in between sessions.

Lastly, dietitians stay in close contact with your treatment team and support system in order to make sure everyone is on the same page and give you the best chance at recovery. Our dietitians communicate with therapist, psychiatrists, doctors, and caregivers regularly. We even offer joint therapy/nutrition sessions and parent/caregiver sessions!

Want to learn more about how our dietitians have helped clients? Read our testimonials here

Still aren’t sure if working with a dietitian is right for you? We offer FREE 15 minute discovery calls to discuss your goals and how we can help. Sign up for a call here!

What’s the difference between a nutritionist and a Registered Dietitian specializing in eating disorders?

Education!! Anyone can call themselves a nutritionist. Our licensed dietitians Allison Pritchett, RD, LD and Anna Jensen, RD, LD have done extensive training in the field of dietetics and eating disorders. Their training is listed below:

Allison Pritchett, RD LD

  • Registered Dietitian with 5+ years of experience working with eating disorders, including higher levels of care
  • Licensed Dietitian in SC, NC, FL, LA, and OH
  • Clemson University – B.S. Food Science with Nutrition and Dietetics Concentration and Minor in Chemistry, Magna Cum Laude – Clemson University
  • Augusta University – ACEND accredited 1500 hour+ dietetic internship
  • Anticipated Certified Eating Disorder Registered Dietitian (CEDRD) 2022-2023
  • Additional trainings:
    • Food and Body Image Healers training by Marci Evans
    • Motivational Interviewing
    • Emotion Focused Family Therapy (EFFT)
  • Leadership and Awards:
    • Piedmont Dietetic Association Continuing Education Scholarship, 2022
    • Eating Recovery Center Conference Presenter, September 2022
    • Augusta District Dietetic Association Scholarship, May 2017
  • Read more about Allison here!

Anna Jensen, RD LD

  • Registered Dietitian with 2+ years of experience in clinical and eating disorder dietetics with monthly supervision
  • Clemson University – B.S. Food Science with Nutrition and Dietetics Concentration and Minor in Chemistry, Summa Cum Laude
  • BeWell Solutions – ACEND accredited 1500 hour+ dietetic internship
  • Licensed Dietitian in SC
  • Additional trainings:
    • Food and Body Image Healers training by Marci Evans
    • Motivational Interviewing
  • Leadership and Awards:
    • Piedmont Dietetic Association Young Dietitian of the Year, 2022
    • Piedmont Dietetic Association President, 2021 – 2022
    • Piedmont Dietetic Association Scholarship Recipient, 2021
  • Read more about Anna here!

Sources

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732696/#wps20687-bib-0005

Giving Back to Our Community: Volunteering at Jasmine Road

Jasmine Road is South Carolina’s first two-year residential program for adult women survivors of human trafficking, prostitution, and addiction.

Their mission is to offer women who are trapped in a cycle of sexual exploitation and addiction a path to freedom, a haven for healing, and the opportunity to flourish, leading to generational change and the betterment of our Greenville community.

Brittany Jones Nutrition Group is thrilled to be donating our time and expertise through a 4 week series on “Gentle Nutrition” for the residents at Jasmine Road beginning in April 2022.

This series will be led by Registered Dietitian Anna Jensen, RD, LD and will cover the following topics:

  • A weight neutral approach to nutrition care
  • Rejecting the all-or-nothing mindset
  • Nutrition myth busting
  • Meal planning

As a volunteer, Anna will work alongside the Jasmine Road Staff to support the residents on their unique journey of healing, and to further their growth, and development. Our goal is to work with the residents as they move out of the cycles of addiction and sexual exploitation and to empower them to fuel, move, and accept their bodies along their journey.

We are very excited to be partnering with such an incredible organization and to give back to our Greenville community that we love so much!

Learn more about Jasmine Road and their social enterprise lunch café Jasmine Kitchen.

Quiz: Do you have a healthy relationship with food/body?

It can be hard to understand what is considered a healthy relationship with food and body when we’re living in a culture that celebrates diets. It becomes so engrained in us, and sometimes we don’t realize that our relationship has become an unhealthy one.

That’s why the dietitians at Brittany Jones Nutrition Group came up with this quiz! It by no means should be used as a diagnostic tool – it is simply a quick 2 minute check in that you can do yourself.

If you answer “yes” to 5 out of the 15 questions or more – it might be time to explore your relationship with food/body in a little bit more.


Take our quick 2 minute quiz to check in with yourself and your attitudes about food, nutrition, and body image:

Meet our newest dietitian, Anna!

We are SO excited to introduce you to our newest dietitian, Anna Jensen, RD, LD!

Anna has been working with Brittany Jones Nutrition Group clients in our nutrition counseling and eating disorder/disordered eating programs since August 2021, and our clients have really enjoyed working with her! She is a joy to work with, and we are so grateful to have her on our team.

Get to know Anna!

Q: You were an intern for Brittany in the past, what made you want to be a part of the team?

A: Nothing else felt quite right. When I interned with the team, I got to see the Brittany, Allison, and Christie build relationships with the clients, really listen to them, and create an individualized plan. I decided that is what felt right – helping individuals find food and body freedom in a world of diet culture. – rather than the traditional weight centric approach.

Q: Where did you get your Bachelors in Nutrition and complete your dietetic internship to become a Registered Dietitian?

A: I went to Clemson University and I would not change a thing! I completed my dietetic internship through Be Well Solutions Distance program. I LOVED doing a distance program, because I got to choose my own schedule – that’s how I was able to choose my “emphasis” rotation with Brittany Jones Nutrition Group!

Q: You have a clinical background in dietetics – how does that help you with your clients?

A: This has shown to be helpful in helping both nutrition counseling and eating disorder clients. In my time in the clinical setting, I learned about chronic diseases, interpreting labs, consequences of malnutrition, and the importance of preventing of malnutrition. I also learned how to work on an interdisciplinary team/communicate with other medical providers, and how to teach individuals to advocate for themselves.

Q: What kind of clients do you enjoy working with?

A: I love working with those ready to ditch dieting and take a full dive into intuitive eating! I also love when clients trust me to be completely transparent, open and honest with their past and current struggles. I use motivation interviewing in our sessions, and meet clients where they are at.

Q: What are you most excited about in this new position with Brittany Jones Nutrition Group?

A: Of course I am excited to take on more clients, but I think I am most excited to be on a team that is so supportive and personally invested in your success!

Q: What’s your favorite holiday tradition?

A: I grew up making Christmas cookies with my grandma and it brings back so many memories. Even if I do not get the chance to bake with her, I try to make the same cookies. Food is so much more than fuel- it can bring back special memories and create future ones.

Are you interested in working with Anna? Click here to set up a FREE 15 minute call today!

TD Saturday Market Peach Panzanella Salad

I can’t believe it’s been 10 years since I moved to Greenville, SC! I moved here for a job with a start up company after graduating from the Medical University of South Carolina Dietetic Internship, and never looked back.

A LOT has changed in the last decade. I met my person and married him, traveled a ton, had a baby, bought a house, and held several jobs before finally starting and growing my own business!

I was honored to be asked by the TD Saturday Market to participate in their Kitchen Series as it has always been one of my favorite activities in our city!

SC peaches are my absolute favorite, and I had so much fun combining them with ripe tomatoes, fresh cucumbers, meat, cheese, and of course delicious sourdough bread! My recipe features produce from Beachwood Farms, Hyders Farm, and Great Harvest Bread.

Check out my full TD Saturday Market experience and the recipe below!

Farmers Market Peach Panzanella Salad

Serves: 6-8

Ingredients:

  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup White Balsamic Vinegar
  • 1 Tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • 3 Medium Ripe Peaches, sliced
  • 2 Tomatoes, sliced
  • 1 Small Red Onion, Peeled and thinly sliced
  • 4 Cups Cucumber, sliced into half moons
  • 12oz Fresh Mozzarella, cut into small pieces
  • 4 Cups Whole Wheat Sourdough Bread, 1 day old & cubed
  • 6 Slices Prosciutto, sliced

Directions:

  1. In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, and Dijon mustard. Set aside.
  2. In a large bowl, add the peaches, tomatoes, red onion, cucumber, mozzarella, cubed bread, and prosciutto. Gently toss with the dressing.
  3. Arrange the salad on a large platter and top with fresh ground pepper.
  4. Enjoy!

Sheet Pan Red Potatoes, Veggies, and Sausage

I’m excited to share another EASY weeknight meal for you to try! This recipe has only 4 main ingredients and makes for great leftovers. Be sure to share your photos on social media and tag @brittanyjonesRD and @greenvilledietitians!

Sheet Pan Red Potatoes, Veggies, and Sausage

Serves: 4

Ingredients:

  • 2 pounds baby red potatoes, cut in half
  • 1/4 Cup Olive oil
  • 16oz bag broccoli florets
  • 2 Red Bell Peppers, chopped
  • 2 Tablespoons dried Italian seasoning
  • 2 Cloves garlic, pressed
  • Black pepper, to taste
  • 8 Precooked chicken sausage links of your choice

Directions:

  1. Preheat oven to 425
  2. In a large bowl, toss the potatoes with half of the olive oil, Italian seasoning, 1 clove garlic, and black pepper to taste.
  3. Roast the potatoes for 10 minutes.
  4. Meanwhile, add the bag of broccoli florets and chopped red bell peppers to the mixing bowl bowl and toss with the remaining olive oil, Italian seasoning, garlic clove, and black pepper t taste.
  5. Add the vegetables to the sheet pan with the potatoes, and roast for 20 more minutes.
  6. While the veggies are cooking, reheat the precooked chicken sausage links according to the package
  7. Serve 1/4 of the potatoes and veggies with 2 sausages, and enjoy!

Note: this recipe is gluten free and dairy free

Thanksgiving during COVID19: how much food to make

The CDC released recommendations today to reduce the spread of COVID19 to friends and family this holiday season. The full recommendations can be seen here, and they include:

  • Celebrating virtually
  • Celebrating with members of your own household (who are consistently taking measures to reduce the spread of COVID-19)
  • Celebrating with family members or friends from a limited number of households with socially distanced place settings (2-3 households who are consistently taking measures to reduce the spread of COVID-19)
  • Hosting an outdoor event (if possible), or opening windows to increase ventilation indoors
  • Washing your hands before eating!!

For a lot of us, these new guidelines mean a significantly smaller Thanksgiving Dinner – which is hard when you’re used to cooking for a big crowd! But how much should you actually make? I’ve put together some tips to help you plan out your more intimate Thanksgiving Dinner below!

Note: if cooking a small dinner doesn’t sound appealing to you – please support our local restaurants and community! Click here to check out GVLtoday’s list of restaurants offering dine-in or carry out Thanksgiving Dinners. It’s a great way to support our local restaurants who have been hard hit by the economic impact of COVID19!

Thanksgiving Dinner for 2

  • Appetizers/Salad: 1
  • Pounds of Turkey: 3 pound bone in turkey breast
  • Carb Sides (bread/rice/potatoes/mac and cheese/stuffing): 1-2 side dishes made for 4 servings (will have leftovers)
  • Veggie Sides (green beans, carrots, brussels sprouts etc): 1 side dishes made for 4 servings (will have leftovers)
  • Desserts: 1 (will have leftovers)

Thanksgiving Dinner for 4

  • Appetizers/Salad: 1
  • Pounds of Turkey: 6 pound bone in turkey breast
  • Carb Sides (bread/rice/potatoes/mac and cheese/stuffing): 1-2 side dishes made for 4 servings (will have leftovers)
  • Veggie Sides (green beans, carrots, etc): 1-2 dishes made for 4 servings (will have leftovers)
  • Desserts: 1-2 dishes

Thanksgiving Dinner for 6

  • Appetizers/Salad: 2
  • Pounds of Turkey: 9-10 pound turkey (defrost for 2-3 days prior)
  • Carb Sides (bread/rice/potatoes/mac and cheese/stuffing): 2-3 side dishes made for 4 servings (will have leftovers)
  • Veggie Sides (green beans, carrots, etc): 2 dishes made for 4 servings (will have leftovers)
  • Desserts: 2 dishes

Thanksgiving Dinner for 8

  • Appetizers/Salad: 2
  • Pounds of Turkey: 12 pound turkey (defrost for 2-3 days prior)
  • Carb Sides (bread/rice/potatoes/mac and cheese/stuffing): 3 side dishes made for 4 servings (will have leftovers)
  • Veggie Sides (green beans, carrots, etc): 3 dishes made for 4 servings (will have leftovers)
  • Desserts: 3 dishes (will have leftovers)

Looking for recipe ideas? Check out my Thanksgiving Recipe Round up here!

Thanksgiving Recipe Round Up

Can you believe that Thanksgiving is just two weeks away?!

Though this year might be a little be different due to COVID19 guidelines and safety, we’ve been getting a lot of inquiries for recipes for your smaller holiday dinners.

Check out this round up of recipes that I’ve shared over the past 3 years, from salads, to sides, to desserts – there is something for everyone. Happy cooking!

Start with this Autumn Broccoli Salad

This recipe is for the nights you find yourself saying, “I have to bring a side dish to a party, but have no time!” Just chop up your seasonal vegetables listed below, and whisk together a few simple salad dressing ingredients, and there you have a delicious side dish that all your friends and family will love! Get the recipe here.

Everyone will love these Roasted Garlic and Chive Mashed Cauliflower Potatoes

These potatoes cover two bases by using half gold potatoes, and half cauliflower. The texture and flavor is amazing, and your guests/kids won’t be able to tell that they are also getting in some non-starchy vegetables! Get the recipe here.

Easy Honey Roasted Rainbow Carrots are a great last minute dish

If you are still looking for an easy and healthy dish, check out my Honey Roasted Rainbow Carrot recipe. With only 5 ingredients, you can easily throw it together to get some color on the table! Get the recipe here.

Spruce up the spread with these SAUTEED GREEN BEANS WITH TOASTED ALMONDS, LEMON & GARLIC

This dish is quick, easy and packed with fiber and good heart healthy fats from the almonds! If you don’t have a dish to bring to Thanksgiving dinner – I’ve got you covered! Get the recipe here.

Bring a high protein vegetarian dish with this MAC AND CHEESE WITH GREENS recipe

It’s a great spin on a classic dish! You can make this mac and cheese two ways: eat it right off the stove top or bake it for a more crispy crust. Get the recipe here.

Rosemary Roasted Vegetables for the win!

Often times we notice that the dishes at parties feature mostly proteins and starches, but very few contain vegetables. That’s why we always recommend bringing a vegetable dish to add some color to the spread! Get the recipe here.

dessert made easy with these maple walnut baked pears

We’ve come up with a festive holiday snack or dessert that only has five ingredients and is very simple to make. Just put together your ingredients, let it bake, and there you have a delicious Maple Walnut Baked Pear! Get the recipe here.

Happy Thanksgiving Everyone – stay safe and stay healthy!

No Bake Fall Energy Bikes

We’ve been talking a lot on Instagram about combatting low energy, and today I am excited to share NEW fall recipes that can help you fuel for your day to give you more energy!

These no bake energy bites feature some of my favorite fall flavors, are super easy to make, and can be meal prepped on the weekend to eat throughout the week. Simply put them in an air tight container and keep them refrigerated for up to 5 days to eat for morning or afternoon snack throughout the week!

Get your go-to fall snack recipes below.

Pecan Pie Energy Bites

Servings: 6 (2 bites per serving – 12 bites total)

Ingredients:

  • 1 Cup rolled oats
  • 1 Cup dates, pitted
  • ¼ Cup pecans, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt

Directions:

  1. Place all ingredients into a food processor or blender. Blend well.
  2. Scoop out 1 Tablespoon of the mixture and form balls with your hands until all the mixture is used.
  3. Store in the refrigerator and enjoy!

Oatmeal Raisin Energy Bites

Servings: 9 (2 bites per serving – 18 bites total)

Ingredients:

  • 1 Cup rolled oats
  • ½ Cup natural creamy peanut butter
  • ⅓ Cup raisins
  • ¼ Cup honey
  • ¼ Cup ground flax seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Directions:

  1. First combine the wet ingredients of peanut butter, honey, and vanilla extract in a bowl and mix until combined. Add the remaining ingredients and mix until evenly distributed.
  2. Scoop out 1 Tablespoon of the mixture and form balls with your hands until all the mixture is used.
  3. Store in the refrigerator and enjoy!

Pumpkin Spice Energy Bites


Servings: 8 (2 bites per serving – 16 bites total)

Ingredients:

  • 1 Cup rolled oats
  • ¼ Cup natural creamy almond butter
  • ¼ Cup ground flax seeds
  • ¼ Cup honey
  • ¼ Cup pumpkin puree
  • 1 Tablespoon Chia seeds
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Directions:

  1. Combine the almond butter, honey, pumpkin puree, and vanilla extract in a bowl and mix well. Add in the remaining dry ingredients and mix until evenly distributed.
  2. Scoop out 1 Tablespoon of the mixture and form balls with your hands until all the mixture is used.
  3. Store in the refrigerator and enjoy!

Substitutions:
*Dates can be substituted for raisins
*Natural peanut butter and almond butter can be used interchangeably
*Honey can be substituted with maple syrup, however it might make the bites more malleable

Written by Gabby Childers, Brittany Jones Nutrition Intern