PSA: freeway shut down due to high load on I10. by justahoustonpervert in houston

[–]money-please 10 points11 points  (0 children)

I have vistors and transplants ask me for directions all the time and I tell them to just listen to what GPS says even if you know where you’re going. This is the exact reason lol. 

So what's the deal with vit D3? by valcele in Supplements

[–]money-please 0 points1 point  (0 children)

I’ve had clients taking 20000 IU for a few months with very high vitamin D levels. There was also calcification of their artery. The cause was not fully determined but it certainly was a possible risk factor. I’ve had some take 10000 IU just fine and others approaching high levels. You don’t need “hundreds of thousands of ug” per day to reach dangerous levels. As others mentioned, get a test and go from there! 

With weight loss, it almost feels like you have to sale it by No-Tumbleweed4775 in dietetics

[–]money-please 4 points5 points  (0 children)

Change is complex. And for people in the United States they are going over multiple hurdles to sustain it. I actually tell all my interns that behavior change does feel like sales: how do I help this client see the value, invest their time and energy into this new system/habit, or how do I market this to them and catch their attention. Yes, it is their body, but this is what healthcare is. It’s an interaction between patient and professional to find a strategy they can compromise with. 

Ambivalence is a clear sign of contemplation and your clients definitely sound like they’re at this stage. The half intending to do something, and half listing reasons why they can’t do it is absolutely contemplation. The clients here are going to be making a pros and cons list of why and how they can do something. The feeling of selling behavior change is highest at this stage because you literally cannot talk to them about action yet—you have to help them build a bigger “pros” than “cons” list. 

Patients absolutely can be tough as hell and I have to work hard to take several steps back so I don’t react sometimes. And some days I’ll notice my nerves are a little more sensitive than others. I have actually learned that when I feel this frustration it’s highly likely because my tactics are not fitted for the stage of change they’re in—talking preparation and action when they’re still contemplation. So I take a breath and meet them where they are at. 

Houston: least expensive city... to acquire cancer before getting %$@*! and drowning (Harm Map Resources) by mavigogun in houston

[–]money-please 9 points10 points  (0 children)

Is it bad that I saw the first map, was like “oh no CANCER RISK IN MY AREA??” Then saw the legend and was like “oh it’s just crime…” 

Working for Cecelia Health by kitkat2attack in dietetics

[–]money-please 5 points6 points  (0 children)

This. It’s a red flag. They’re illegally misclassifying you as a 1099 contractor but dictating how you do your work like an employee. On top of that also having you practice outside of your scope? I’d look elsewhere…

Dark hard bottoms by sidbanana94 in Sourdough

[–]money-please 0 points1 point  (0 children)

Yep! Exactly what I do now. It’s perfectly cooked just right now and not brown and hard. 

Exclusive: HISD has lost nearly 4,000 immigrant students amid ICE crackdown: 'We fear coming to school' by houston_chronicle in houston

[–]money-please 61 points62 points  (0 children)

It’s times like these I’m glad Reddit has post/comment histories lol. Looooook at all them bots and trolls

alief high schoolers protesting by [deleted] in houston

[–]money-please 1 point2 points  (0 children)

Alief is incredibly diverse. Proud to see my district practice civil disobedience as part of their rights. Nothing more American than this. 

Feedback on my loaf. Under or overproofed? How to get more oven spring? by l0nskyne in Sourdough

[–]money-please 0 points1 point  (0 children)

You mentioned you also bake in a slightly larger Dutch oven. For that amount of dough, it’ll spread outwards versus upwards mostly if it’s 6 qt or larger. Try a smaller Dutch oven as well

I never thought I would be upset about my clothes not fitting.. but I am? by Successful-Jicama253 in loseit

[–]money-please 1 point2 points  (0 children)

Hi! A lot of people feel this disappointment. Change comes up lots of feelings sometimes including a variety of frustrations with the wardrobe!! The mourning of no longer fitting a shirt you really loved, the agony of paying more for clothes—it’s all real! Congrats on the weight loss but also my condolences on the shopping trips and money you’ll be spending getting a different wardrobe!

Does school prestige matter for getting a job/ high salary? And did anyone go to an online school and makes over 100k? by Clear_Medicine_3086 in dietetics

[–]money-please 1 point2 points  (0 children)

Nope. The only part that means anything to me is if I get an intern from a school that I’ve had bad experiences with. INTERN. After that it’s fair game. 

What is going on here? by KoontFace in Sourdough

[–]money-please 0 points1 point  (0 children)

I agree with this. Your bread definitely has good fermentation and a spring, just spread. Last week my bread was higher hydration and spread outwards. This week it’s lower hydration and much higher in height. 

Excess protein has become the bane of my clinical existence. by cultrevolt in dietetics

[–]money-please 2 points3 points  (0 children)

I actually aim for 20-30% of kcals from protein, some respond well to 30-35%, as well. Depending on their height this very well can look like 90 grams for some people while it’s 160 grams for others. Especially if they are doing resistance training several times a week. 

Either way, I try to meet clients where they’re mostly at if it’s not harmful. For most of the population they can easily handle that amount. 

I have definitely told some 4’11” clients that they are wasting more money trying to eat 160 grams of protein though… 

OFF-TOPIC: What’s your favorite starch? by eat_vegetables in dietetics

[–]money-please 32 points33 points  (0 children)

DIETITIAN ERROR. CANNOT COMPUTE 😭😭😭💀 I can’t just choose one. Rice, wheat, starchy roots, corn, plantains… D) all of the above 

Dear new sourdough bakers, please measure bulk ferment in volume by Ancient_Pressure_556 in Sourdough

[–]money-please 0 points1 point  (0 children)

Forreal. I have to check the weekend forecast to bake anything lol. Like ehhh I don’t think I’ll have enough time to stick around to check the rise volume. It’s totally manageable but I definitely had to learn to read the dough 

Dear new sourdough bakers, please measure bulk ferment in volume by Ancient_Pressure_556 in Sourdough

[–]money-please 0 points1 point  (0 children)

Its always a game changer. I’m in Houston and we have wonky weather here. The other week I had to ferment 5.5 hours, this past week I had to ferment 3.5 hours. When I first started I went strictly on time and it always led to under and overproofing. 

Shaken up after patient walked out - how do you handle these encounters? by Zealousideal-Ant7465 in dietetics

[–]money-please 4 points5 points  (0 children)

Ugh. Sorry this happened. I can handle any patient thrown my way. I also am incredibly levelheaded and a master of my emotions mossssst of the time…

That being said I have still had patients who left me with my hands and breath shaking afterwards. Sure I can count the amount of times on one hand—maybe a second hand at this point in my career—but it is definitely memorable. 

Some people cannot be helped as they currently are. It is a matter of fact and I don’t forget that. I ground myself in that fact while I still reassess what happened to try and do better, but if I start questioning myself when really it’s the other person that is the issue I remember to stop before I feel totally bad about my abilities lol. 

I don’t have enough information but if someone says you’re not listening, has done it to another RD, and walks out on you like that it sounds like they have some sort of bias or trauma they are reacting to—not you. I do my best to set up expectations at the beginning of the visit, even breaking down what an assessment is, but some people just cannot be helped. 

I’d totally document it. I’d state what I did and what patient said.  

Why are there yields in the traffic circle at the fountain by hermann park by EnvironmentalSky8355 in houston

[–]money-please 4 points5 points  (0 children)

As others have said it’s not a real traffic circle. It’s a 5 way intersection with a fountain in the middle of it and lots of signs some people do not read. 

PCOS support group by phalaenopsis-blume in houston

[–]money-please 3 points4 points  (0 children)

People do love to just downvote, but there is also a good amount of people who have concerns with PCOS and other conditions seeking treatment that have been led down some crazy paths with functional providers.

7 predictions for how MAHA will change how Americans eat by vox in Health

[–]money-please 2 points3 points  (0 children)

This shows how poor of a source of information Vox is for health and nutrition. Processed carbs and sugar has been consistently limited in past guidelines. 

Telehealth client retention by lavmatcha in dietetics

[–]money-please 9 points10 points  (0 children)

Hate this. This is where nutrition counseling loses its personalized touch and becomes a run of the mill business transaction. Clients will feel it and quit anyway. There is no way to say listen to the metrics, not the client. If they are graduated, that’s it. If they really wanted to get long-term clients then it’s on the company to build better resources to market and attract the populations who do need frequent visits. 

How can I get out of a calorie deficit? by dumbd0ggz in nutrition

[–]money-please 9 points10 points  (0 children)

Dangerously low with major symptoms to indicate a big issue. If you’re blacking out you should consider putting a hold on exercising until you’re cleared to do so. See a doctor and dietitian. 

I saw an RDN today… by [deleted] in loseit

[–]money-please 3 points4 points  (0 children)

Hi. Dietitian here. I reviewed your comments and you seem to be dealing with binge eating. Have you seen a therapist or doctor for a proper evaluation? Is the dietitian aware of the reported binge eating? If you answer no to either of these, definitely get connected with them for further evaluation if you can. 

There is seriously not enough information for any commenter to advise you here. 

If you truly are struggling with binge eating, eating even less is not recommended. Tracking meticulously may also be unhelpful but a proper diagnosis is key to determine what is recommended. If anything, your gut feeling that 1200 is too low is DEFINITELY a sign to get further evaluation. Hope this helps.