Travel for Dietitians

What if continuing education meant exploring a local market, learning from an olive grower, or discussing nutrition research over the foods at the heart of it?

I’m developing small-group educational journeys for dietitians who love food, travel, and learning firsthand. These experiences will connect nutrition science with the people, places, and everyday traditions that bring it to life.

Why I’m creating this

After more than two decades as a registered dietitian, I’m excited to give back to a profession that has given me so much. I want to create the kind of continuing education I would love to attend myself: thoughtful, practical, and rooted in real experiences.

My hope is that you’ll return home with deeper knowledge, fresh ideas for your practice, and connections with fellow dietitians who share your curiosity.

Oaxaca: Food, Culture & Clinical Practice

A Culinary Learning Journey for Registered Dietitian/Nutritionists

Oaxaca, Mexico | Fall 2027

Experience one of Mexico’s most celebrated food regions while exploring how culture, tradition, and nutrition science come together in everyday dietetic practice.

This small-group journey is being designed for RDNs who want to learn beyond the classroom through markets, kitchens, farms, traditional cooks, local producers, and shared meals.

Why Oaxaca?

Oaxaca offers an extraordinary opportunity to understand food in its cultural context.

Here, corn, beans, squash, chiles, cacao, herbs, and other traditional foods are connected to agriculture, family, community, and generations of culinary knowledge.

For RDNs practicing in the United States, this experience offers valuable insight into Mexican foodways and culturally responsive nutrition counseling.

What You’ll Experience

• Explore Oaxaca’s vibrant food markets

• Learn about native corn, masa, and nixtamalization

• Cook alongside a traditional Oaxacan cook

• Experience the Tlacolula Sunday market

• Learn about Zapotec food traditions and community life

• Visit agave fields and a small-scale mezcal producer

• Discover how agriculture, biodiversity, and sustainability shape the local food system

• Visit Monte Albán and explore the region’s cultural history

• Enjoy exceptional Oaxacan meals and contemporary interpretations of traditional cuisine

From Experience to Practice

Educational discussions will connect what we experience in Oaxaca with current nutrition research and everyday dietetic practice.

Potential topics include traditional Mexican dietary patterns, culturally responsive counseling, acculturation and dietary change, corn and nixtamalization, Indigenous foodways, food systems, and practical approaches to working with culturally familiar foods.

The goal is simple: return home with a deeper understanding of food, culture, and the people we serve.

The Destination Becomes the Classroom

This is not a conference in Mexico. Learning will happen in markets, kitchens, fields, communities, and around the table, combining evidence-based nutrition education with firsthand cultural experience.

Fall 2027

Small-group travel. Space will be limited.

Final dates, itinerary, pricing, and continuing professional education details will be announced as the program is finalized.

Coming in 2028: Spain

A second TerraPath learning journey for RDNs is being developed for Spain, exploring Mediterranean dietary patterns, cardiovascular health, olive oil, food culture, lifestyle, and longevity.

Details coming soon.