Kristen Hicks-roof: Hi and welcome back to Nutrition Connection, the show where science meets storytelling. I'm your host, Dr. Kristin X. Roof, dietitian, researcher, and lifelong advocate of the role of nutrition, health, and wellness. Each episode, I sit down with dietitians and nutrition experts all across the food and healthcare landscape, leaders who's worked as nearly every aspect of our lives. So whether you're a student, a seasoned professional, or someone similarly curious about food, nutrition, and health, this podcast is just for you. The views, thoughts, and comments on this podcast do not reflect those of my employer, nor the employers of my guests. So let's go ahead and get connected. I'm really excited to bring out a connection of mine and y'all, are in for a treat. You're gonna learn everything about LinkedIn and really being savvy in ⁓ media conversation. So welcome to the show. We have Gisela Bouvier. She's a media dietician and TV show host ⁓ and the owner of Gisela Bouvier Nutrition. Welcome to the show, G-Sella.

Gisela Bouvier: Thank you so much, Kristin. I'm so excited to be here.

Kristen Hicks-roof: So Giselle and I not too long ago found out we just got acceptance for a Fency 2026 session all about LinkedIn and how do we use that platform for being better communicators. So if you're going to Fency, make sure you check out our session on Tuesday. But there is so much more that Giselle has to offer. LinkedIn is just one small piece of that. So let's, before we dive into the meat of that conversation, let's go back from the beginning. So what inspired you and made you want to become a nutrition professional?

Gisela Bouvier: So I think it's happened to many of us. So I struggled a lot with my relationship with food and when I was starting from a teen, but I could remember like being as young as five and like not loving my body and things like that. And then I thought my senior year high school, I had struggled for over 10 years. I took like a fitness and wellness class and thought like that's what had saved me at the time. I was like, I wanna help people in nutrition. And you know, unfortunately, The more I learned, the sicker I got and there was a lot of issues there. And I was in and out of treatment centers and finally my last treatment center after I was already working as a dietician in the clinical space for a year. I went and got the right treatment center collaborative team and eventually sought my recovery journey 15 years ago. And I feel like I needed to go through that to be the dietitian I am today because that facility really taught me about mindful eating and really connecting with your food again. And it's the foundation of everything that I do now in nutrition. that was my treatment was 15 years ago, but I've been a dietitian 17 years. So it's been a whirlwind.

Kristen Hicks-roof: Well, I think that's such a powerful story and I love how you just briefly mentioned that interprofessional team really helped you to bridge to recovery because I dietitians are just one of the players of this interprofessional team and I always like to shout that out so I'm glad you mentioned that. So that's a pretty powerful journey. I do agree with you that so many dietitians and nutrition experts have struggled with that journey or and or found that food was almost their saving grace to health.

Gisela Bouvier: Yeah.

Kristen Hicks-roof: And that's kind of what you sound what it sounded like. So let's talk about your journey. Then you became a dietitian. You have created a more positive relationship with food and health. Now, how does that get you ultimately where you are today, which is in the media, owning your own practice, being a LinkedIn strategist. Like, give us all the details of how you got to where you are.

Gisela Bouvier: Yeah, so I started the clinical route, which many of us do. And for me, it was great just to be first in a, whatchamacallit, a smaller hospital, a community hospital, and go to treatment during that time and everything. was great. And then eventually I went to a high acuity hospital, Shands in Gainesville. And there I really learned, and I had already finished treatment, and there I really learned to really be an advocate for patients. I was working in critical care, burn ICU trauma. and being like that voice for nutrition. Even though we weren't feeding them on a plate just yet, it was like, hey, nutrition can improve outcomes. We need to feed these patients. And ⁓ that kind of spiraled everything else. Eventually it became a travel dietician doing menu reuse for healthcare facilities, which I love. Again, mindful eating being that foundation. The first thing I would look at is, okay, I envision, like if we're giving them chicken, broccoli, chicken, cauliflower, mashed potatoes on a white plate, we're gonna change that, right? Like again, the mindful eating piece. And I kind of worked in different sectors. I did bariatric for a while and ⁓ end stage renal disease and menu development. And one day I was like, I hate my job. I'm going to quit and start my private practice. I don't recommend that to any new dieticians out there or dieticians. I was like, I had a kid, I had my husband. I'm like, I'm quitting my job. And not the route to go to if you don't have a plan. But I did one-on-one ⁓ consulting and I realized it wasn't for me. And... ⁓ I think because of my past and just I felt like I wanted to be there 100 % for people and you can't emotionally, right? And I started doing corporate wellness. I fell into it because somebody asked me to come to an organization to do a presentation. They were like, you're the first person that comes in here for Wellness Wednesday and doesn't say, ⁓ you can't eat this, you have to eat that. You're just like, let's discover what suits you. And they're like, will you do a full program? And I had no idea what I was doing. I said yes. And this is an advice I give to everybody. If it's something you want to do and you don't know how to do it, say yes and then figure it out. And I realized as a practitioner, I thrived in that group setting. I thrived in talking to like mass, people in the masses. And one day I got a call from a producer and said, hey, we need a dietician to come on the news tonight to talk about the 2017 best diets list. Will you come? scared the crap out of me and I said, yes. And I told, I pulled my husband out of work. said, you need to drive me to this TV station. And I walked in there like freaking out, shaking. And the anchor was just like, sit here. You're going to talk to me. Don't worry. And I was like, oh my gosh, I love this. I want to do this always. And the next week they invited me. I acted like if I owned them, I was like, you want me in my usual spot? You know, of, kind of attitude. And from there they just continually like would call me and eventually

Kristen Hicks-roof: That's awesome!

Gisela Bouvier: COVID happened, so I would do virtual segments every now and then with the local station. But eventually, I remember them talking about, funny enough, the Dirty Dozen List just came out. It was in 2021, the Dirty Dozen List came out, and the anchors were sitting there talking about it, saying, we shouldn't eat these 12 conventional produce. And I sent a message on Facebook, and I was like, hey guys, Americans don't eat enough fruits and vegetables. Can we not say that? This is terrible. And the news director called me. He's like, will you come do a segment every month? And I said, yes, like, and that's kind of how it started. You know, I will tell dieticians just because you get invited on the news, you don't get paid. Okay. This is like free marketing for you experience. ⁓ I realized I loved talking to my local community and I wanted to do it in Spanish, which we'll get to, but that's what really paved the way to my media career. And eventually I started to realize, okay, you know what? I love doing this in English, but the Hispanic population really needs that as well because there's a lot of misinformation in the Hispanic community. It's everything like abuelita or your vecina, your neighbor said and things like that. And I was like, if I can talk to people in their language and bust the misinformation, why not? And I did. And I started doing that.

Kristen Hicks-roof: is crazy. And I love how you just said like, you have to just say yes, even if you have no idea what you're doing. I mean, it brings me back. remember when I did my first TV segment, I was shaking in my boots. I had no idea. No one prepped me. I brought all this stuff to like set up a table and I didn't know where I was looking like. And that's OK. I think it's OK. Like we learn as we go and you'll build confidence and you may figure out like, that's my jam. I really like doing that. So I'm curious, did you have any like segue into getting into the media? Did you reach out? Did they reach out to you? how, what kind of tips or advice would you give someone who's interested in kind of breaking through media but doesn't know where to go?

Gisela Bouvier: So I always, every advice I give is start with your local area, right? So reporters are always looking for professionals to give feedback on certain topics. If you see something that is currently highlighted in the media, let's say like the Dirty Dozen, send a message to your local producer, to a reporter. LinkedIn is great for that, right? Or Facebook, I see a lot of times in like Facebook mom groups, there'll be reporters there and they'll be like, I'm looking for a mom to da-da-da, like pitch those reports, befriend them. Right? And just say like, Hey, I'd really like to talk about if you don't cover this, who, who can I do? And that's the way to do it. You can't be afraid. You just have to go for it.

Kristen Hicks-roof: What I think that's really helpful that we sometimes have to initiate that, but also you made a really important point. They're not always paid and often they're not paid, especially in the beginning when you're first starting your media career. And I think this is a catch-22, right? We want dietitians to get paid for all their services and all their activities, but at the same time, sometimes you have to plant the seeds, get the media experience, and that will come to fruition later. So let's talk about farther in your journey. So, you you started getting into media, you are still in corporate wellness, but like, how did you pivot out going, you know, solely on your own, having your own practice? And then talk to me about what is GCellabouvier Nutrition? Like, what do you do? What's your day to day? And you've got to talk about everything you do with LinkedIn training because it's so fascinating. I have gotten so engaged with LinkedIn and I can't wait for you to like dive a little deeper.

Gisela Bouvier: Yeah, so funny enough, so I had my private practice as I was mentioning and doing corporate wellness and six months before COVID, because of my LinkedIn activity, I was working just once a week at one of the facilities for a large food service organization that I had started working with. I had left for a little bit and then they were like, come work at this. It was like a nice retirement facility in Naples. And there I used to do menu reviews and cooking demos. It was a fun job. and their sales team recruited me and they were like, you're very active on LinkedIn and you've got an MBA. And at the time I was kind of like tired of the grind with corporate wellness. The world wasn't ready for non weight loss approach corporate wellness programs. And I said yes. And thankfully I said yes at a good time because corporate wellness went to zero when COVID came, as we know. And I was able to keep my job. And the way I justified my job was I started teaching the sellers, so was in sales support. how to use LinkedIn to connect with executive directors for retirement facilities, because that's who they used to sell food service programs to. And it morphed into my full-time job. I mean, I was teaching 600 sellers how to use LinkedIn and I'm completely self-taught and I was like, okay, what's changing the algorithm? Who's a voice on this platform? What's working for them? And it really has supported my career completely. So long story short, I kept doing that job. I did it for five years. And I was like, I'm teaching sellers, why am I not applying it more to myself? And I started connecting with more PR agencies and brands and people in media. And I was like, I need to grow this to eventually make consistent income. And I would work full time. had three kids, including an infant. I would work five to 10 PM was my, well, the kids would go to bed. like seven to 10 PM was my time to build my business. and I went full time in it in January 1st, 2025. So, and I'm full time media and LinkedIn strategist.

Kristen Hicks-roof: That's cool. So talk to me about LinkedIn strategies. What does that mean? What sort of services do you offer? I mean, I took your LinkedIn training. was super helpful just to number one, how do I optimize my profile? How do I make sure that every post that I have is the most efficient and can have the maximum reach and visibility? So talk to us a little bit, like give us a little bite. And then if people want to know more, you can reach out to Gisela. She does offer LinkedIn training. So you can ask her for her services.

Gisela Bouvier: Yeah. So LinkedIn is the most optimized when it comes to SEO. And yesterday I was on a catch-up call. We were talking about GEO and now AI, right? It's the most optimized of all the social media platforms. So if you really are a thought leader in the sense that you're sharing stories, but there's an endpoint, there's an outcome, a takeaway that people are learning from you. That's what's going to be more favorable on LinkedIn. So I start with talking to people and looking at their backend settings. Some people don't even realize that they're completely on private. that they have no keywords on their profile, like haven't looked at their inbox of connection requests in years, so they have like 8,700 people pending. I mean, it's just, you know, this is the thing with LinkedIn, the more love you give it, the more love it's gonna give you back. I, you know, I tell, I call her she, so I'm like, LinkedIn, she's a feisty one. You gotta show her some TLC. If you don't, she's gonna be like, I don't like you, you're never here, right? ⁓ You know, Kristen.

Kristen Hicks-roof: ⁓ yeah, I I've learned even the other day I was like, why am I dropping? Like my reach is nowhere, because I haven't been commenting back and I haven't been engaging. I'm like, ⁓ it's really, you gotta put in the grind to be able to see the outcomes.

Gisela Bouvier: You can tell people coming on. Yes. You got you do you do and and you know, if you're creating a conversation, LinkedIn is going to is going to like that. And like you said, if somebody comments, you need to respond back because that shows LinkedIn that you care about your audience. And again, you're also increasing your visibility. Now we can see when we comment on something, how many impressions like I just I was helping somebody from a commodity board and they have a low following and she posted something and I commented and it went to like a thousand something impressions and it like boosted her her post and she was like, thank you for, was like, hey, I'm here to serve my community, but more than any, want to show dieticians what they're capable of on this platform. And this is the last platform we have where we're not muddled with, you know, the misinformation as much. mean, we have some crazies on there, but not as bad as the other social media platforms. We have an opportunity to really be a voice for nutrition and advocate for our field.

Kristen Hicks-roof: When I was just doing some data searching about how AI and large language models are picking up content and LinkedIn in this one analysis, LinkedIn was the second most content being pulled and scraped to create those AI responses. So I do think that there is an opportunity for us as dietitians and nutrition experts to be science communicators and evidence-based communicators to really help fuel and populate correct answers. in AI algorithm. I do. So reach out to G cell if you have any more questions, but let's keep going. So let's talk about scientific data and evidence. You're out in the media. You're talking all the time on behalf of brands and, and products, but also just your own knowledge. How does scientific data impact what you do in your day today?

Gisela Bouvier: So for me, it's all about how I communicate that data, right? I want it to be extremely digestible and where it's easy to learn and people can remember it. So I have to, and I have to do that in both languages, which I love to do, but that's my always my key goal is what can people learn from this? Yes, I'm gonna showcase a recipe, but why am I showcasing that recipe? Is it adaptable to them? Is it made with ingredients that are accessible? ⁓ How much fiber are they gonna get? What are the micronutrients? what do those micronutrients do? Because I could say vitamin A, vitamin C, but if people don't know what they do for our bodies, then what's the point of that, right? So for me, understanding the evidence and the data is extremely important, but how do I communicate that is even more important because if not, people aren't going to learn. And I never want to come off as like, I'm giving sensational content, right? Because that's kind of what we see in a lot of social media platforms, but I want content that is... ⁓ I always say like the clickbaity enough to where people are like, ⁓ it's a little phrase that she remember that she said, and I'm going to remember that. So that's the way I think. And I think the same way for LinkedIn, right? Because it's always that first phrase, like, what can I get people hooked? And the same thing when I'm communicating on TV.

Kristen Hicks-roof: When I think that one of the things that I've seen you do, which is so powerful, is you're really integrating like an all foods fit scenario. So you're bringing in culture, you're bringing in access, you're bringing in socioeconomic constraints, like all of these things in your sets. So I think that's really a nice tidbit for people to take away is like as you're crafting and getting more in the media, like how are you making it accessible for many and not just talking about a you know, a pasta sauce that's $14 that no one can really buy, right? Which is great in theory, but also like, is it very practical for the working mom of three? Like I am, I'm like, there's only so much time I have. What's on sale? What has, you know, limited ingredients that I could toss in a pot or an air fryer and be done with it?

Gisela Bouvier: Yeah, I mean, that's my whole approach, like, especially on social, like, you know, busy working mom, like you I have three kids, what's going to be affordable, easy to prep, like I love I have like a series called No Chop No Stovetop. And so it's like, what can I throw in the oven, the air fryer or rice cooker at like, and I don't need to prep anything because a they tend to be more affordable be like, it's just easier and dinner's done for me. It's part of our nutrition is spending less time in the kitchen more time at the family dinner table. And if we're taking away ⁓ family time, cultural foods, then we're compromising our health as well because that's part of our emotional health that we need.

Kristen Hicks-roof: Yeah, I mean, I completely agree. So it's funny every time I so I order groceries usually on the weekend and I always let my kids pick out at least one meal. I'm like, what do you want? It could be breakfast. It could be lunch. It could be snacks. And it's so fun to watch them engage. Like sometimes it's things that maybe I wouldn't love to serve like a lunchable. I'm like, OK, well, maybe I'll bring the I'll get those in. Like that's not my most ideal. But sometimes, right, we have to have food for enjoyment and not just nourishment. And then other times they'll be like. I want broccoli and homemade chicken nuggets. I'm like, that's so cool. Like it's so cool that you're actually requesting just simple, minimally processed foods that I would love to serve you. Right. And so I think it's, it's a blend of both. have to be, especially if you're a parent or a, or a caregiver, like how do you bridge your nutrition desires with practicality and reality, because it's not always going to be sunshine and rainbows and all health conscious food.

Gisela Bouvier: Right, exactly. And you know, and I love that you pointed out, like, let's say your child asked for homemade chicken nuggets and broccoli, like the broccoli could be frozen. Yes, it's processed, but it's like, it's literally just broccoli. And I, and there's that line between, you know, ultra process and process. Every food has some kind of processing, but just because, I, one of my other slogans is convenience doesn't mean you're compromising on nutrition. And because there are so many convenient items that make nutrition easier, that you're not necessarily feeding your family. bad food and I use bad in quotes because I don't feel like any food has moral value, but in the sense that it's still nutrient dense.

Kristen Hicks-roof: Yeah, yeah, I think it's a challenge, especially in this constant state of news media and misinformation. We as dieticians and nutrition experts can be that voice of reason and bridging the science to practical. So I think that's whether that's media that's on the TV, that's in LinkedIn, there's a lot of different outlets depending on what your jam is. So find your jam and keep moving forward. So let's talk about, you've had a... a really widely diverse career, would say, ⁓ just based on what you were talking about. I even I would love to dive deeper on menu development, but I know that's a whole other area. So what so far has been your most favorite or that you're most proud of?

Gisela Bouvier: I definitely think my TV career. just, you I still get butterflies every time it's a new set, every time I'm working with a new anchor, every time I'm working with a new brand. But to me, that's been the most fulfilling, especially in the Hispanic market. Because growing up, I'll tell you, you know, being from a background, I'm Argentine. There's only about 300,000 Argentines in the US. So I'm really trying, this year, one of my goals is to really be more of a voice for Argentine culture when it comes to nutrition. But anyways, I digress. I really want to talk to the Hispanic audience in Spanish and teach them. Growing up, I saw a lot of like commercials or like in lifestyle shows like Goya, Cacique, and Masola, but never like the nutrition behind that. And so if I can change and explain like why these foods are good for you and this is how you integrate them. And this is a typical, you know, traditional plate from Mexico or from Argentina or from Colombia. This is how you integrate it.

Kristen Hicks-roof: And that's so fun. mean, I have traveled much of the world. I've been very fortunate. And one of my favorite parts of traveling is trying all the different cuisines. And that's something that I've actually brought to my own house. Like I will cook a different cuisine almost every night. Like I don't have standard dishes, I guess you could say, because I've learned so many different cultural foods and how all these foods fit in different ways, right? And we can embrace those cultural foods, which I know You and I have talked extensively about that over the years. Like it's so powerful when dieticians can embrace those cultural foods. And Ian, it's cool that you're talking about like how you can be that voice in the media speaking in their language of, their native tongue of how they can connect with you because I think it's challenging, right? There's not a lot of content, especially out of credential nutrition experts that's being delivered in their language and things that they want to hear.

Gisela Bouvier: Yeah, exactly. So if I can do that,

Kristen Hicks-roof: Yeah. So yeah, no, I mean, I just think it's such a powerful opportunity. So if you're a bilingual dietitian or a nutrition expert listening, like how do you embrace that? Maybe that's part of your private practice. Maybe that's part of your media. Even, you know, one of the things way back when I was an educator is we were talking about embracing diversity in the classroom. So whether that may give examples of

Gisela Bouvier: Please.

Kristen Hicks-roof: different backgrounds of people, right? And in the cultural foods. And if you're teaching the foods class, like how do you bring in different cultural foods in the foods class? So there's ways you can do it in every single sector of nutrition. It's not just in the media. So what suggestions or tips do you have for someone who wants a career like yours? So maybe in LinkedIn, I don't know, maybe in owning your own private practice. And I think definitely being on TV, like

Gisela Bouvier: Agreed.

Kristen Hicks-roof: Where did you learn some training? How do you get better? What kind of skills did you have to upskill yourself to be able to do that?

Gisela Bouvier: So I think for in communications, we should always aim to improve the way we communicate to people. And early on, I want to say like 2017, 2018, I was part of a dietitian mastermind group that was all about communications. And Barb Mayfield was in it. And I'm trying to think of who's the one that led it. It'll come to me. But it was great because we really focused on the way we communicate in public speaking overall in a crowd. I did that. Last year I did some sessions with a speaking coach in Spanish because speaking Spanish and communicating Spanish are not the same thing. So you have to make sure you enunciate every, you know, every vowel and Spanish. The way you say something in English, it's going to be twice as long in Spanish because we have so many syllables. So I, that I did, you know, I always look at my segment and I'll say, what did, what can I have done better? Like I catch myself, one of my words, my fill is absolutely. I'm like, okay, I need to take that word out. So you have to be willing to kind of humble yourself and say, where do I need to get better in order to make yourself better? I would say that. Then I would say, again, say yes to the opportunity, figure it out later. Very key, but also go after the opportunity. Nobody handed Spanish communications to me. I was like, I wanna do that. Like one time one brand in 2019 said, Hey, you want to do a Spanish segment for us? And I said, sure. And then of course the years went by and COVID happened. And then I reached out to them and said, let's keep doing Spanish stuff. And they were like, okay. So pursuing, then I go and randomly start, you know, connecting with people on LinkedIn. Like this is what I do. Hi, I'm a Latina dietitian. If you ever need someone, please. One of the, and you know this story. One of the coolest things that's happened to me in my career is Chad G.B.T. knows who I am as a Latina dietitian. And I still cry thinking about this story because it was November and a producer from Denim Mundos reached out to me on Instagram and then on via email. She's like, we're looking for a Latino dietician to talk about, I think it was like nutrition fitness apps the next day. And I was like thinking, ⁓ she got my contact from another producer. was like, how'd you find? She's like, Chad GVT told me. And I was like, what?

Kristen Hicks-roof: was that?

Gisela Bouvier: And then like two weeks later, it was another gentleman who happened to be Argentine and he also asked Chad, it was for his YouTube series in Spanish. And he was like, told me, Chad tells you everything. And I was like, okay, so that story is legit. ⁓ So if you make it a goal in your career that you want something, go after that because the world will see it. Chad GBT will see it.

Kristen Hicks-roof: I still can't even believe that, you know, but it goes back to the beginning of our conversations where LinkedIn is a thought leadership platform that is pulling into these large-angled models and different AI programs. So it makes sense because you are, you have your lane. I think that's also something that's really unique about your LinkedIn is you are very consistent in the type of content. Like, you know, your niche area versus, I mean, I'm guilty of myself. Sometimes I'm over here, sometimes I'm over here. I'm just kind of talking about everything because I'm just a curious mind and I have terrible control. But I think that is something that especially if you want to be the voice or the thought leader in a particular niche, like that is an opportunity to be able to do that on that platform.

Gisela Bouvier: Yeah, absolutely. What words do you have on your profile? I literally have Latina media dietician. I want AI to pull me. Now that I know even more so that LinkedIn is being pulled into AI, I'm like, ⁓ where else can I get it better? That's the reality.

Kristen Hicks-roof: I know it's well and it's constantly learning. think, you know, one of the things you mentioned is you have to almost rewatch your segments and figure out what words you say. Do you say, ⁓ you know, I say that's so cool. Like I say cool all the time. It makes me feel like a teenager, but I go back and like, how do I get new words in? Like I'm a highly educated person and I'm using the word cool, but that's just, it's something that comes. Yeah, it absolutely, it comes natural. And so.

Gisela Bouvier: That's fine. I'm absolutely.

Kristen Hicks-roof: I'm constantly having to listen, think about it, and then how would I reframe that? Because, I mean, it's not going to be perfect overnight, but I do think it's a way that we can improve ourselves. Okay.

Gisela Bouvier: Yeah, exactly. And I have the nerves too, like when you hit nerves, that's when those words come out more. So I know when it's the first time working with a station or an anchor or somebody or a reporter, those words come out more. So you have to like get in the mindset and like, what am I going to say instead?

Kristen Hicks-roof: Totally. Well, and how do you go from, do you be super scripted where like you memorize the content, which I don't really love that. Or do you go kind of off the cuff where you don't really know? Like I'm more on the off the cuff version. And it's so funny. Every time I give presentations, if I go with someone who's like very scripted, they're like, we want to practice session. like, I can't practice. I just have to go out there and it's going to come out the way it's going to come out. Because if I practice. then I fumble, which is so odd, but that's what I've learned about myself.

Gisela Bouvier: Me too. Same. Same.

Kristen Hicks-roof: It's so funny. So my favorite question, if you had a crystal ball, what do you think is coming next in nutrition?

Gisela Bouvier: You know, I really thought about this one and I wish I had a clear answer because I don't. I think when it comes to nutrition, you know, there's going to be more loud voices. And I think because we are really advocating for change because we want to promote that accessibility, because we want to promote realistic nutrition. So I think that there will be a change. think people will start to recognize dieticians more. and see how much there's just too much noise out there that isn't real, that's just trying to sell them something. And we just want people to eat food and food that's accessible to them and part of who they are and bring enjoyment. So I wanna say, I don't know when that's gonna happen, but I do think that we're gonna go back to the basics on nutrition eventually, and people will believe in what we do and how we do it.

Kristen Hicks-roof: What, how do you think that's gonna overlay with these AI models like chatGPT? Do you see people going to dietitians as much or do you think they'll go to these AI platforms to ask these questions? And or how do we get dietitians populated in chatGPT like yourself? Like what do we do? Give us all the details Giselle. Like how do we get there so that way... We can be a voice and not just on the back burner and here's an extra cash pay to see us, right? Versus a free, you know, whatever chat GPT response.

Gisela Bouvier: Yeah, I think that we need to continue being voices on our own social platforms. More dietitians need to get on LinkedIn. Get on there because extremely important. Yesterday I was on a PR call. were saying we saw that on the LLMs like Reddit is on there. Like they were talking about Reddit. They're like getting conversations with Reddit. And I was like, what? I've never even been on there. But if that makes us more visible to the masses, then we should be right. Maybe we need to spend more time there. ⁓ Say yes to the opportunities. of just showing your face. think also anywhere where I'm very big on anytime there's a career day or a school asks me to come in, I volunteer like I actually have one on Friday and I go and talk about what it means to be a dietitian and you know, nutrition scientist and all that so that we are helping to kind of the future tell them, hey, this is who your nutrition professionals are. And that's part of it. Yeah, maybe I'm impacting, you know, 100 kids in a day, but it's 100 more kids that didn't know about us before. So think of it that way. And that's really the biggest volunteer work that I do is kids and talking about dietetics.

Kristen Hicks-roof: Well, and I can't tell you the amount of people who I brought on the show and they're like, I didn't even know there was a career in nutrition until I was in college and, you know, it was on the catalog of or professions or I took a pre-college questionnaire and it was like, you might go into nutrition. Like, how do we get the information to kids and get to kids, teenagers, all the way up, even before they get to college to say, hey, Here's this whole incredible career path. And one of things that I love is you are not stuck if you're a dietician. There are so many different niche careers. I mean, hopefully you see it on the podcast. I post them all the time, jobs on my LinkedIn to just say, we have so many skills that we can go across from agriculture to the food industry to clinical to media. mean, community, you name it, we can be there. So thank you so much for being on the show and telling your story and giving those tips and advice. So if you like the show, make sure you like, subscribe, leave review, but most importantly, check out the next episode. Because every episode I bring on a different dietitian and nutrition expert to share their story and give you tips and advice. Thanks again, Gisela.