Q: Please tell us a little bit about yourself personally and professionally so that our readers will be able to “get to know you”.
A: I’m a Southern California native, a child of immigrants, and the oldest of three girls. I grew up in a holistic environment that emphasized meditation, Chinese medicine, and martial arts. I attended the University of Southern California and received my BS in Public Policy and Business Law, completed my dietetics internship through Sodexo’s Leadership program, and my MS in Nutrition at California State University, Los Angeles. I currently run a consulting business focused on plant-based, sustainable nutrition and am a faculty member of CSULA’s Nutrition Department. I love connecting with others and finding ways to help move our profession forward. I serve as the Chair Elect for the Academy of Nutrition and Dietetics’ Vegetarian Practice Group (VN DPG) and as the Nutrition Advisor for the Plant Based Foods Association. Q: How long have you been a RD?
A: I changed my career ten years ago and began focusing on wellness, food and nutrition. I’ve been a dietitian for three years and absolutely love what I do. Before formally entering dietetics, I was a global procurement manager for Hewlett-Packard and gained invaluable experience in large-scale operations. I also felt that it was critical to hone my culinary skills and completed the Chef’s Training Program from the Natural Gourmet Institute in NYC. I cooked for private clients that wanted to improve their health through plant-based meals and had an opportunity to work for Dirt Candy’s Amanda Cohen, a pioneer in vegetable-focused cuisine. These experiences have been invaluable for my career as a RD. Q: How were you able to tailor your nutrition practice into areas that you are most passionate about? Do you have any additional certifications / specializations / awards / publications you’d like to tell us about?
A: I am passionate about sustainable nutrition and enhancing our communities through education and policy. Before starting my own business, I was the Nutrition Director for L.A. Kitchen, a non-profit focused on food recovery and community empowerment where I worked with former foster youth, and formerly incarcerated and houseless individuals. Last year, I received the Hunger and Environmental Nutrition Leadership Award for my work. I strongly believe in building partnerships and co-developed the first Culinary Medicine course at Keck Medical School of USC to teach future doctors about nutrition. Most recently, I wrote a response to the USDA on behalf of the Plant Based Foods Association to support more plant-based diets, which was covered in Food Navigator. Q: How did you initially find Orgain and what specifically prompted you to begin using Orgain?
A: I first heard of Orgain through a friend that worked for Whole Foods. I was excited to try the product because of the quality of ingredients and the founder’s story. As someone on the go, I don’t always have time to make snacks for myself because everyday is a little bit different. The shakes are an easy way to incorporate fuel for my busy schedule. Q: What is your personal favorite Orgain product and flavor? Why?
A: My favorites are the All-in-One Vegan Shakes, Chocolate or Vanilla. Not only do they taste great, they're incredibly convenient for those times when I’m not near a water fountain to shake up my own.
Sherene Chou, MS, RD Sustainable Food & Nutrition Consultant Vegetarian Nutrition DPG Chair Elect firstname.lastname@example.org Instagram: @eatsustainablefoods A special snack cart for patients is now rolling through the halls at the Torrence E. Hemby, Jr. Pediatric Hematology & Oncology Center at Levine Children’s Hospital, thanks to a generous philanthropic gift from the 24 Foundation. The cart will offer Annie’s Organic Fruit Tape, Boom Chicka Pop popcorn, Zing Lemon Cashew Bars, and Go Go Squeez Fruit and Veggiez, and Orgain Organic Kids Protein Nutritional Shakes — the only oral supplement offered on the cart. The cart will make rounds through the clinic twice a day, serving patients who are there for appointments as well as those receiving chemotherapy infusions. Center staff hopes the cart will generate conversations around healthy nutrition and the importance of fueling the body with healthy foods. Orgain Plant Based Protein Powder is organic, vegan, soy free, gluten free, and of course high in protein, but did you also know that it is available in 9 different flavors as well as an unflavored/unsweetened variety? Our Plant Based Protein Powder is wildly popular with everyone from working parents and active teens, to patients undergoing cancer treatment or those on dialysis. And because many people use our Plant Based Protein Powder every day, having 10 options to choose from helps to stave off taste fatigue. Our current flavors include:
* Limited Edition, Seasonal Flavor
FNCE 2018 was a blast, and the Orgain team would like to thank those of you that stopped by our booth for all of your wonderful questions, heartwarming patient stories, and the overwhelmingly positive reviews of our products. For those of you that were not able to attend, here is a recap of some exciting things that went on at the Orgain booth this year:
- Melanie Potock, SLP and pediatric feeding expert shared tips, stories, and complimentary signed copies of her book, Adventures in Veggieland, with 80 lucky attendees.
- 5 lucky winners were chosen for the Organic Grocery Gift Card Giveaway, and each received a $200 gift card.
- Orgain products were sampled by nearly 2,000 nutrition professionals, students, and interns.
INGREDIENTS: 2 scoops Orgain Organic Superfoods Powder - Berry 2-3 cups of Lightly Sweetened Cranberry Juice 5-6 cups of Coconut Water Add slices of lime and grapefruit, as well as cranberries, to the bowl, and also offer as a garnish. INSTRUCTIONS: Simply combine ingredients in large punch bowl or glass beverage dispenser and mix. Garnish as you like!
American Society for Metabolic and Bariatric Surgery (ASMBS) and The Obesity Society (TOS) Joint Annual Meeting.