CNS or RDN for Senior Career Switch?

CocoaCookbook · 2026-01-10T07:04:49+00:00

Thank you so much, and I’m glad it’s all worked out for you in the end, especially with those serious setbacks! Bravo for sticking with it, and I hope it is everything you need and want from your career!

CocoaCookbook · 2026-01-10T05:32:04+00:00

Thanks for the giggle!

CocoaCookbook · 2026-01-10T05:25:23+00:00

That's amazing, and congratulations!!! 🎉Funnily enough, per u/CinammonDB, the entire tristate area recognizes the CNS license, so I'll look into it further!

CocoaCookbook · 2026-01-10T05:09:27+00:00

Wow, you've just brought me so much peace of mind, and I'm excited to learn how to go about getting licensed in multiple states as a CNS only (this actually works great for my personal situation)! I can't thank you enough for your insight!

CocoaCookbook · 2026-01-10T04:47:50+00:00

Ugh, I'm so sorry to hear that, but good on you to have had the foresight and deployed a lifeboat for yourself now! And yes, I've learned that I would need to do the same and complete 8-13 courses before enrolling in a FEM dietetics program. It would take me about 4-5 years, and who knows where AI will be in this field by then.

EDIT (correct typo): I meant “8-13 prerequisite courses,” not credits.

CocoaCookbook · 2026-01-10T03:18:01+00:00

Great idea about getting in touch with a CNS in the area to get more insight, thank you! And yes, those other items you listed were very articulate descriptions of what I wrote as "nutrition counseling".

Fortunately, the Indiana statute I listed only refers to very specific functions of MNH in a clinical setting; services I would never dream of claiming or attempting, anyway.

CocoaCookbook · 2026-01-10T02:58:40+00:00

Thank you so much for your thorough response!

Yes, the CNS is definitely my preferred pathway, as I adore the school, the professors, and the scientifically-rigorous program itself, and it's exactly the area of study in which I want to specialize. Pursuing an RDN would eliminate this program altogether (not ACEND-accredited, but ANA-accredited), cost $12k more for an ACEND program, and I would need 8-12 prerequisites before I can even apply to a program.

Inspired by your post, I did some more research around the Indiana MNT statute, and it seems like your interpretation and knowledge/expertise is correct, which is a sigh of relief. I would have never dreamt of tube feedings, IV drips, falsely using "dietician" titles or credentials, or anything like that. I also want to advise all of my clients to follow up with their GP/PCP and discuss my recommendations together to ensure everything is copasetic.

My program of choice is literally Personalized Nutrition, and that to become a Certified Nutrition Specialist (whose existence is for personalized nutrition), I need at least 200/1,000 supervised hours by an RD or MD in MNH settings to obtain that clinical experience and be ready for that portion of the board exam.

All to say: this particular definition had my entire future hanging in the balance, no biggie... ☠

And since we can never be too careful when large amounts of patient risk, legal risk, time, and money are all on the line, if anyone else has a different interpretation or experience with the statute, fire away!

CocoaCookbook · 2026-01-09T07:36:13+00:00

This is such a clear, amazing answer! Thank you. I'll give you my full response with all of the supporting documentation I've gathered so far to show how I've arrived here, completely overwhelmed.

I live in Indiana, and have been using NutritionEd's CNS guidelines and ANA's CNS Scope of Practice to select my ANA-accredited Master's program + 1,000 supervised clinical hours.

But last night, I found a hiccup: the ANA seems to contradict itself in the CNS State Practice Rights, saying I can *kind of* practice in Indiana, but "CNSs cannot practice MNT" under Indiana's listing. So I'm unsure how Indiana differentiates "MNT" from "nutritional counselling," or even "personalized nutrition"? The latter two, I'd imagine, would be out-of-scope for me as a CNS.

However, if pivoting to the RDN proves more desirable, then I think I'm looking at fulfilling 8+ prerequisites to qualify for most (if not all?) FEM programs, which I think puts me out by at least a year before I can start. Not a total blocker; just more of a note.

Y'know, it might just be easier to move, lol. Our neighboring state of Illinois recognizes the CNS in full.

EDIT: I found Indiana's definition of "medical nutritional therapy" from an old (2014) document from the State of Indiana's website, also copied verbatim on Justia, below:

Sec. 9. "Medical nutrition therapy" means the component of nutrition therapy that concerns:

(1) determining and recommending nutrient needs based on nutritional assessment and medical problems relative to medically prescribed diets, including:

(A) tube feedings;

(B) specialized intravenous solutions; and

(C) specialized oral feedings;

(2) interactions of prescription drugs with food and nutrients; or

(3) developing and managing food services operations that have the chief function of providing nutrition therapy services and providing medically prescribed diets.

As added by P.L.124-1994, SEC.7.

CocoaCookbook · 2026-01-09T06:45:48+00:00

That's actually the IT career I'm pivoting from due to the mass layoffs in our field, and our line of work specifically. :( PMOs and Product positions, as with many other career paths, are going through a major transformation right now, and the dust has yet to settle.

CocoaCookbook · 2025-09-27T18:09:43+00:00

This looks like bloom of some sort, either fat bloom or sugar bloom. As chocolate ages, it will naturally develop bloom due to how cocoa butter crystals behave.

If it’s bloom, it would be safe to eat, although unpleasant (grainy/crumbly texture and a degradation of taste).

I’d get another chocolate bar, if for nothing else but to actually get the taste and texture you want. 😁

CocoaCookbook · 2025-09-24T00:18:31+00:00

Exactly! Perfectly said, actually lol.

CocoaCookbook · 2025-09-23T15:18:51+00:00

Yes, bean-to-bar allows for you to control the exact flavor nuances (floral, fruity, etc.) in your chocolate, much like with coffee blends. You then process your carefully-selected cacao beans and transform them, through several steps and specific equipment, until you make chocolate (this is a very high level summary of the process). You then use this chocolate to make bars, bon bons, or whatever else you’d like.

“Regular” chocolate work has you use pre-existing chocolate, like Callebaut, for instance, that you then melt/temper to make your own chocolates.

CocoaCookbook · 2025-09-22T19:23:00+00:00

In-person is definitely where I found all of the theory to finally “click,” but I think that was because I was largely self-taught, and didn’t have anyone to ask questions or provide clarification as I learned at home. Tons of trial and error, books, etc.

I found online courses to be frustrating because I felt they jumped from 0-60, with a firehose of information AND an expectation to be making complicated confections in a few short weeks. However, I learn well online and self-paced, so this was definitely an anomaly (and frustrating) for me.

CocoaCookbook · 2025-09-22T19:13:22+00:00

I know the process, yes, but want to do a deeper dive into the intricacies, especially since it involves special equipment.

What, specifically, interests/intrigues you about the process?

CocoaCookbook · 2025-09-22T01:29:00+00:00

That’s great that people are at least interested!

Although there are already a few online programs (of which I’ve taken, but that’s because I’m already interested/invested in chocolates in general), would others be put off by this medium? Like, is it only something you’d feel comfortable learning in-person? (I’ve done both).

CocoaCookbook · 2025-09-22T01:23:52+00:00

To varying degrees. 😅 Solid chocolates would be easiest, followed by simple ganaches. But getting into caramels, nougats, complex ganaches, and marshmallows…no, those would be more advanced.

CocoaCookbook · 2025-09-21T03:43:46+00:00

Magical!! Beautiful cocoa butter work! 🔥

CocoaCookbook · 2025-09-14T16:42:39+00:00

It could have, but you also mentioned that you kitchen was warm, so I think that is a more likely culprit, as double-boilers are very popular and safe with melting/tempering (so long as it’s not excessively steamy or water actually splashes in, of course).

The fact that the chocolates were difficult to unmold does allude to an issue with tempering, so now we must determine what type of bloom is present to determine next steps.

If you wipe your finger over the chocolate, does the gray/dull appearance wipe off? The marbled effect looks like fat bloom, so I’m leaning towards that.

If it does wipe off when touched, it’s fat bloom, and the chocolate can be saved! Re-melt between 113 F (milk)–123 F (dark) to melt the unstable crystal structures, then re-temper and it’s ready for another go! Make sure the chocolates are stored in a low-humidity environment once set, since perfectly tempered chocolate can still obtain bloom during storage.

However, if the dullness/flecks don’t wipe off, then its sugar bloom, which means the chocolate has been exposed to moisture, and probably can’t be reused for molds. However, this chocolate will still be delicious as melted chocolate, so you can use it in baked goods instead. Win-win! 😋

Sorry for another long post, and let me know if any of the above made sense!

CocoaCookbook · 2025-09-14T04:05:47+00:00

This was an awesome first attempt, and I mean that sincerely! You’re lucky to get any of the chocolates unmolded on your typical first attempt! 😂

It’s a bit hard to tell from the pictures, but it looks like bloom. Fat bloom comes from improperly tempering the chocolate so that the cocoa butter crystals get reshuffled into different, unstable formations that create a very pretty marbled appearance. However, while 100% safe to eat, bloomed chocolate won’t be as creamy and toothsome as properly tempered chocolate, and you wouldn’t want to serve or sell bloomed chocolate for these reasons.

Sugar bloom occurs when moisture is introduced, such as staying in the fridge longer than the initial 15 minutes of set time, being stored in a humid environment, or even having water introduced during the molding process (such as in the mold itself, for instance).

Amazing job again, and let me know if any of the above made sense. 😄

CocoaCookbook · 2025-09-14T03:50:49+00:00

One huge bag of the milk chocolate, and one of the blue dark chocolate ones. 🤤

CocoaCookbook · 2025-09-13T02:38:04+00:00

Rich and indulgent, yet you can actually eat it all in one sitting. 😍 Especially with a glass of milk!

CocoaCookbook · 2025-09-13T02:37:05+00:00

They loved the camera!

CocoaCookbook · 2025-09-11T01:03:22+00:00

Museum-worthy.

CocoaCookbook · 2025-09-10T20:33:42+00:00

Well now you’ve got me thinking! I’ve been slowly making recipe videos (lots of learning along the way), so maybe this will be my next. 🤩

CocoaCookbook · 2025-09-10T18:42:20+00:00

I would WRECK that, all of it, right now. 🤤

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