strawberry juice beside strawberry fruits
Juicing orange juice and pomegranate

Misconceptions About Working In The Health Field

At the Academy of Culinary Nutrition, we prepare our students as much as possible to set them up for success in working in the health field. We arm them with a variety of skills, from meal prepping to recipe development to how to teach classes, along with the knowledge about nutrition they’ll need to help others. The work is challenging yet rewarding, and delights in ways our graduates never would have expected. Still, there are some misconceptions about working in culinary nutrition that we’d like to de-bunk today!

7 Misconceptions About Working In The Health Field

Myth #1: Competition is Fierce

Some areas of business can be extremely competitive, with entrepreneurs willing to go to any lengths to keep others down. This isn’t the case in culinary nutrition, where we believe that the rising tide raises all ships. We are here to support one another and raise the bar in our industry: when one of us does well, that opens up more room and opportunity for the rest of us.

Each culinary nutrition expert has something unique to offer, and there is enough work to go around.

“The people in this new arena that I work with have the same goal and the support we show for each other’s health has been totally unexpected,” says Heather Gill, Certified Culinary Nutrition Expert in Springfield, Tennessee. “I’m beyond blessed to be where I am today.”

Myth #2: Change Happens Overnight

Patience is a virtue in a health business and in culinary nutrition. Often, we have high expectations of ourselves and our clients, and of course, it is important to do our best and inspire others to strive for the same.

Still, creating long-lasting changes and habits that clients will actually stick to can take time. Celebrate the small wins as they happen and inch forward as you go, and you’ll be surprised at what you and your clients can achieve!

“Educating people about changing their lifestyle and eating habits doesn’t have to be hard and it doesn’t have to be overnight,” says Laura Mierza, a Certified Culinary Nutrition Expert in Ottawa, Ontario. “Once they start changing…


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