Illinois Academy Delegates Corner

Delegate Spotlight

Taylor Aarns, MS, RD, LD - Delegate South

1. What was your path to becoming a registered dietitian? Were there any unexpected turns along the way?

I didn’t expect to become a dietitian when I first went off to college. For a long time, I wanted to work as a pharmacist. In fact, I worked as a retail pharmacy technician for a total of seven years. This experience was valuable and enlightening in many ways. I almost gave up on pursuing a science field all together, and at one point, I was touring colleges for interior design! I went through an explorative phase and even took one semester off from college to reflect on what direction I wanted to take. I realized my strong values in approaching health with a prevention mindset and eagerly returned to college studying nutrition. I quickly became invested in learning about various holistic approaches to health. I’m so happy the turns along the way led me to my current position.

2. What area of dietetics do you currently work in, and what drew you to that specialty?

I work as a community dietitian in the Medically Tailored Meal (MTM) space at Food Outreach in St. Louis, MO. The organization’s mission is focused on serving those going through cancer treatment and living positive with HIV. The job itself is a combination of many aspects of dietetics – clinical, community, and foodservice. To give you a better idea of the role, I enroll individuals into the MTM program where I complete Nutrition Care Plans and provide personalized nutrition recommendations. I provide 1:1 nutrition education and create educational materials for our client population. The RDs also collaborate with Chefs on menu development, recipe testing, and cooking and packing the meals for the agency. I was drawn to the Food as Medicine space, because it’s person-centered, community-focused, and it gave me the ability to stay connected to food. I find enjoyment in bouncing from task to task and contributing as a team member. I’ve been here for 3 years this September!

3. How has your perspective on nutrition evolved since you started practicing?

Since I started practicing, my perspective on nutrition has shifted from a textbook- based approach to one that deeply considers each person’s own experience. Working in this role has shown me how essential it is to tailor recommendations to someone’s social and economic realities – sometimes that means swapping a cooking method or explaining how to use a microwave. It’s been humbling to realize how often the system fails people – not just in food access, but in basic cooking skills, health literacy, and access to care. I’ve learned that meaningful nutrition counseling starts with empathy, flexibility, and meeting people where they are.

4. What advice would you give to someone just starting out in the field of dietetics?

I always tell my interns, “Just be human.” We all interact in a healthcare system that often feels rushed and impersonal. It’s powerful to simply slow down and connect with the person in front of you. You don’t have to follow every flow chart or check every box in the MNT protocol. Use your clinical judgement to focus on what really matters in that moment, even if it’s just one thing. What matters most is showing up with presence, compassion, and intention.

5. How do you maintain work-life balance in a field that can be both demanding and deeply personal?

Honestly, I prioritize my mental health by seeing a therapist regularly, focusing on good sleep hygiene, and playing fetch with my dogs daily. I haven’t found a perfect solution for work-life balance, but I do try to be intentional about adding moments of joy to my week as a reminder that I deserve nourishment, too – not just physically but emotionally and spiritually.

6. What hobbies or interests outside of nutrition help you recharge?

I recharge by staying connected to my local food and farming community. I volunteer with Biver Farms in Edwardsville, IL and help with farmers markets. For my southern-IL dietitians, come see me at the U-City Farmers Market in St. Louis, MO every other Saturday! I also love being outside either in my garden, taking my fur babies on walks, or taking little day trips to explore new foodie spots or breweries with my partner.

7. If you could change one thing about the field of dietetics, what would it be?

Such a tough question. If I could change one thing about the field of dietetics, it would be the way our expertise is utilized within the healthcare system. I wish dietitians were more fully integrated and recognized as essential to health outcomes – so that the people who need us the most are connected with us. In my dream world, we’d no longer have to answer the question, “What does a dietitian do?” because our role would be universally understood and valued. 

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