RDN Spotlight: Umo Callins, MS, RD, LD, CSSD, CPT
What is your ethnicity/race? Did your family have any customs related to food? Please describe.
I’m Nigerian American. I absolutely LOVE my culture. I grew up eating native Nigerian dishes which consists of flavorful soups and stews, beans, herbs and spices, plantain, rice and so much more! Everything is packed full of flavor. My mother used to always make Jollof rice, coconut rice, Fufu, Moin Moin (Moi Moi), beans with plantain, stewed fish and pepper soup which were some of my family favorites. It is and always be my favorite cuisine and is why I’m such a fan of other ethnic dishes.
Where/when did you go to undergrad/dietetic internship/grad school?
I went to the University of Oklahoma Health Sciences Center (OU) where I received my bachelor’s and master’s degrees in Nutritional Sciences in 2008 and 2009. I went through their Coordinated Program and continued on after that to obtain my master’s degree.
Why did you decide to choose nutrition and dietetics as a career?
My cousin Jane introduced me to nutrition as she’s a Registered Dietitian as well. When I learned about all the options in this profession I was sold. As a former athlete, I knew I wanted to work with athletes as well as in the wellness and prevention areas. I was excited about the possibilities and hopes of creating a unique business.
What do you do now as an RDN and what does a typical day/week look like for you?
I work as a Sports and Wellness Dietitian and I’m also a Personal Trainer and fitness coach. I have two businesses. 180Physique Nutrition & Fitness (180Physique Athletics) which is where I work with athletes of all ages and levels from youth to professionals. I also have a private practice Well Rooted Health and Nutrition where I work with a variety of individuals and provide preventive nutrition counseling and medical nutrition therapy. It’s so fulfilling!
What is/was the biggest challenge for you in becoming a dietitian and how did you overcome that challenge? This can be related to being an RD of color or not just any challenge?
Lack of resources when I first started about entrepreneurship was the biggest challenge. Everything I’ve done has happened organically, but it would have been nice to have more resources when I started and more of a formal process.
There weren’t many dietitians of color when I first started beyond my cousin to reach out to with questions about how to start a business but I have had several dietitians that have poured into me and mentored along the way which I’m so thankful for.
Have you had any mentors in your career if yes how have those mentors affected your career/life?
Yes! My former program director at OU (Karen Funderburg) being the biggest one as well as several other mentors and colleagues. They have always been so encouraging and resourceful.
Why do you think diversifying this field is important?
More representation is needed in our field. Research shows that people are more comfortable working with someone of the same culture, race, or ethnic background regarding their health. Diversifying will help with more understanding and appreciation among groups and allow for more relatable and tailored counseling, consulting, and education and as a result more successful health outcomes for those that need our services.
What is a piece of advice you would give a student of color interested in entering the field of dietetics?
There is so much opportunity in our field! People of color need you! Don’t think twice, proceed, use your unique passions and talents and get ready for such a fulfilling career.