Think Like a Dietitian

Joyce Barretto Patterson, MPH, RDN, BC-ADM, CPT is a registered dietitian and a diabetes care and education specialist at Michigan Medicine in Ann Arbor. She also spent several years as a lifestyle coach for the Diabetes Prevention Program. She is a recurring speaker for the Association of Diabetes Care and Education Specialists, where she has presented on topics including behavior change, weight management, physical activity, and telehealth. She also serves as the preceptor for dietetic interns who rotate through her clinic. She is a recurring guest lecturer for the clinical nutrition class at the University of Michigan School of Public Health. She currently provides nutrition education and counseling for individuals with diabetes, obesity, hyperlipidemia, hypertension, and other nutrition-related conditions. She also provides group education to patients with diabetes and kidney disease. Prior to specializing in diabetes, she was a cardiovascular dietitian providing group education in cardiac rehab, as well as individual counseling for patients with lipid disorders, hypertension, and other risk factors for heart disease. Prior to becoming a registered dietitian, she spent several years working in marketing communications as an editor and graphic designer. Having earned both her Master of Public Health and Bachelor of Arts degrees at the University of Michigan, she bleeds Maize and Blue. Her undergraduate degree is in English Language and Literature. She continues to write, frequently contributing to various blogs and publications including the Food & Nutrition Magazine Stone Soup blog, the University of Michigan’s health blog, the ADCES In Practice journal, and her personal blog thefeelingsnackyfix.com.

1. Introduction

a. What this book is

b. What this book is not

c. Why you need it

2. Part 1: SHARE

a. Chapter 1: SHARE - A Step-by-Step Approach to Nutrition Counseling

b. Chapter 2: Start with a Blank Sheet

i. Learning the Ropes

ii. Breaking The Ice

c. Chapter 3: Hear and Understand

i. The Patient-Dietitian Relationship

ii. Cultivating Empathy

iii. Communicating Compassion

iv. Compassion Starts from Within

v. Beneath the Surface

vi. Implicit Bias

vii. Limits and Boundaries

d. Chapter 4: Assess and Review

i. Understand the science.

ii. Think like a dietitian.

iii. Speak like a person.

e. Chapter 5: Empower the Patient

i. Goal Setting, Problem Solving, and Action Planning

3. Part 2: Everyday Eating Routines: A Different EER

a. Chapter 6: Motivations and Barriers

b. Chapter 7: A Different EER

i. Everybody Eats

ii. Everyday Eating Routines: A Different EER

c. Chapter 8: Commonly Reported Eating Patterns

i. Night Snacking

ii. Skipping Meals

iii. Squeezing Calories and Chasing Hunger

iv. Emotional Eating

v. All or Nothing

vi. Grazing

vii. Frequent Dining Out

viii. Habit Cycling

ix. A Multifactorial Pattern

4. Part 3: Common Referrals and FAQs

a. Chapter 9: Common Referrals

b. Chapter 10: Type 2 Diabetes and Prediabetes

i. What You Need to Know

ii. What Patients Want to Know

iii. What Patients Need to Know

c. Chapter 11: Heart Disease Prevention and Management

i. Dyslipidemia

1. What You Need to Know

2. What Patients Want to Know

3. What Patients Need to Know

ii. Hypertension

1. What You Need to Know

2. What Patients Want to Know

3. What Patients Need to Know

d. Chapter 12: Chronic Kidney Disease

1. What You Need to Know

2. What Patients Want to Know

3. What Patients Need to Know

e. Chapter 13: IBS and the Low FODMAP Diet

1. What You Need to Know

2. What Patients Want to Know

3. What Patients Need to Know

f. Chapter 14: Weight Counseling

1. What You Need to Know

2. What Patients Want to Know

3. What Patients Need to Know

5. Part 4: Putting It All Together

a. Chapter 15: Health Literacy

i. What is health literacy?

ii. Know Your Audience

iii. Tailor the Education

iv. Consider Learning and Teaching Styles

v. Use Various Teaching Modalities

b. Chapter 16: Cultural Competence

i. What is cultural competence?

c. Chapter 17: SHARE Your Screen – and Other Virtual Care Tips

i. Lessons Learned

ii. Best Practices, Challenges, and Opportunities

d. Chapter 18: Making PLANS and Taking Action

i. Making PLANS

ii. Turning PLANS Into Action

Supplements available online

Handouts for FAQs





What can I have for breakfast?
What can I have for snacks?
How much protein do I need?
How can I find time to cook?
How can I eat healthy on a budget?



Educational slides

1. Prediabetes and Type 2 Diabetes

2. Nutrition and Heart Health

3. Protecting Your Kidneys

4. IBS and the Low FODMAP diet

5. Nutrition and Weight Management

Counseling handouts

1. Goal setting and action planning worksheet

2. Tips for successful food and physical activity tracking