In this episode of The Dietitian Success Podcast, I sit down with Sara Griffin, RD and founder of Edge Clinical. Sara and I chat about:
- How Sarah identified and filled the gap in nutrition support education for dietitians, creating her course as a solution to the lack of preparation for clinical rotations.
- The step-by-step process of creating an online course, including researching content, leveraging intern feedback, and utilizing platforms like WordPress and LearnDash.
- Hurdles faced when launching an online course, such as pricing uncertainty, DIY website development, and the balance between affordability and value.
- Effective marketing strategies for a hyper-niche audience, such as using Instagram ads, targeted hashtags, and building word-of-mouth referrals in a small professional community.
Links:
- Check out Edge Clinical here
- Follow Sara on Instagram here
- Prices for the DSC Membership are going UP in 2025 (but only for new members). Join now to lock in current member pricing and take advantage of all the incredible new features and content we are going to be releasing in 2025 and beyond.
Episode Transcript:
Today. I am sitting down with Sarah Griffin from edge clinical edge clinical offers in depth courses for dieticians and nutrition support. So Ian and TPN specifically, and Sarah reached out to us a little while ago because she was like, you know what? I support dietician so deeply in the area of nutrition support. But I want to be able to refer them out when they’re looking to build expertise in other topics.
So let’s say things like digestive health, hormone, health, women’s health, et cetera. So that’s how our awesome partnership came to be. And then for those that are looking to build a deeper focus and specialization in nutrition support, we are happy. To pass them along to Sarah in return.
Today, Sarah and I talk about where the idea for edge clinical came from and some of the challenges and successes in creating and selling online courses for dieticians specifically. So with that, let’s get into the episode.
Okay, Sarah, welcome to the podcast, thanks for joining me. Thanks for having me. Yeah, I’m so happy to chat with you today and to talk to you a little bit about your business and how you got started and particularly because your business is more so in the area of serving other dieticians, which is really cool.
So excited to dive into that. So do you want to just tell us a little bit more about, first of all, what you do? What is your business? And then I’d love to hear a bit more about the backstory of how you actually got started. Absolutely. So I own Edge Nutrition. It’s a nutrition support curriculum company, essentially.
So what I do is I build virtual nutrition support courses for current and future dietitians. And this was sort of the brain channel that I had early on in my career when I became a dietitian. There was a big gap between. When I took my last M and T course in undergrad, and when I started my clinical rotation, it was actually probably three, three and a half years gap, and I was not prepared for my clinical rotations at all.
My undergrad program focused more on community and food service, and so it was pretty weak in clinical, which I knew going in, and I thought, that’s fine. I’m not going to be a clinical dietitian anyway. And lo and behold, my first job I got as a clinical dietitian, and I was really underprepared.
Especially in nutrition support. And so I started taking interns, which is part of my job. And as a brand new dietitian, that felt very intimidating, but a lot of my interns were asking me questions about nutrition support for themselves. And I was just searching through resources. Like, where do I point them?
What do I tell them to read? Is there a course they can do or a program they can take to kind of get their skills up? And I didn’t find anything. Really, that would work. So I started putting together my own course and it was intentionally supposed to be for the facility that I worked at for those interns kind of a course for them to run through and pretty quickly realized that it was taking a lot of my time and this could be a good business opportunity.
So fast forward, maybe 4 years and I finished my course and launch it in 2020 and I’ve been selling it ever since. Wow. So cool. So what? Okay, so fast forward to now. So you’re still working full time as a clinical dietitian. Is that correct? I work part time. So I technically work, yeah, PRN as a clinical RD and I teach as well.
Oh, very cool. Okay. And so you’re your business is sort of your side hustle. Okay. Awesome. Love that. So, okay. So how, let’s go back to, because I’m so interested to just hear your experience around online courses. And I love that you, because we were talking about this before, there’s so much interest in the dietician world about like, what is it, what is it, what is really involved in creating an online course?
So going back to that beginning stage, what were some of the first steps that you took? Like, how did you actually know how to create an online course? Great question. YouTube is very helpful. I, I initially came into this thinking, I want to make my startup cost as low as possible, which In retrospect, probably isn’t the wisest thing.
I just had a lot of time on my hands. So I was able to invest time in it. And I thought I was just very nervous to kind of invest my own money in something that I wasn’t sure if it was going to go or not. So I did a lot of DIY at the very beginning. I didn’t have the money to hire, hire out a lot of my work.
So I had somebody build a website for me just to show and kind of show me like how you edit things on your own website. And I use LearnDash inside of WordPress. And LearnDash is just a course product, like a plug in on WordPress. And I watched a lot of YouTube videos, and you know, those things are pretty user friendly.
So once you get the course shell built, and all the complicated parts done, you can build your course pretty simply on your own. So I’ve had, I’ve had to contract out some, some of the more complicated bits of my website, but most of it I’ve done on my own. Very cool. Oh, interesting to hear. I didn’t realize you were on WordPress and you use LearnDash.
We actually do the same thing, but I know a lot of dieticians will use something like Teachable or Thinkific or Kajabi. Is there a reason why you didn’t explore those routes? I didn’t know anything. So I just, my web guy was like, WordPress, I do WordPress, I code on WordPress, LearnDash is great. And he just built it that way.
So I’m, I’m happy with it. Oh, very cool. Okay, that’s awesome. So how did you know how to, what to cover and how to actually build out the course shell as you’re talking about? I think that that’s, that’s a big barrier for people is understanding or knowing like, what do I cover? How much is too much? How much is too little?
What does that, what did that process look like for you? Yeah, good question. There were some other materials. I will say I didn’t see any other courses when I was building my course, like no direct competition, but Aspen had some other resources more like workbook type things. So I took a look at some of those just to see what other people were doing.
And I created a course outline that felt doable, wasn’t just copying other people’s, but I sort of used other resources to see what exists already, what makes sense to people already. And I asked my interns. So a lot of it was, I was, you know, working in clinical, a lot of these questions I had when I was an intern.
So I kind of thought back to what did I want to know when I was in this place? And I asked my interns what they needed to know. And so, calculations were a huge thing. They always said the math portion is really hard. So I would just crowdsource a little bit and ask, ask your consumer and your customer.
People are really willing to give you that information. Yeah. Well, and I think that was so smart that, you know, for you, the process of creating this course really came from that recognized need that you were seeing in these people, these interns that you were working with every single day. And it’s almost like the questions that they ask or the questions that you have yourself, like that kind of forms your curriculum, right?
That identifies. What is the, what are the gaps? Like, what do people not know? And I think that helps to create such an awesome framework for what is actually going to be really valuable. Yeah. And so how has the course changed over time? Has it at all? Or is the material that you created at the beginning fairly similar to what you have now?
It has changed. So I have added a lot of modules based on students going through my course and saying this was awesome. I’d really like to learn more about refeeding syndrome. And so I added a refeeding syndrome module when we had really good data post pandemic, I added a COVID 19 module summarizing some of that data and research and a lot of that, even though we don’t have ICUs full of COVID patients anymore, it’s still really critical for acute respiratory distress syndrome patient patients.
So that’s really relevant. I’ve also added a lot more in the medication section because my students have said, help me understand medications. I don’t know what’s relevant and what’s not relevant. Okay, cool. And how did you actually go about like, what was the process that you used to actually record your first lessons or your first modules?
Great question. So my husband’s an engineer and he’s very tech savvy, fortunately. So he helps me a bit on this end. This was not a skill set I had at all, but we did some Googling and some research and I essentially have a web capture program called OBS on my computer. And so I pull up, I make a PowerPoint in Google Slides.
And I basically do a screen capture of that and I record my voice just like you would on Zoom. And I’ve uploaded that to Vimeo. The tricky part for us was to figure out how to make sure my videos were posted through Vimeo, but inside of my course. So you can’t just Google and find my videos. And people can’t just send links around because that’s, I mean, that’s my private copy written information.
So I wanted to make sure it was all really safe and you had to have a paid login in order to access it. Okay. Yeah, okay, awesome. Yeah, it’s always interesting to hear, because there’s so many different ways you can create and record video modules. I feel like we do ours similarly, in that we We actually create the slides in Canva and then we just use Canva’s built in screen recorder because they have that now where you can yeah so you can just record yourself teaching through the slides and it’ll show your face like in the corner of the the slide and then it’s nice because then it all lives within Canva too so you have that version on Canva and then we’ll do the same thing we download it as an mp4 and then we upload it to Vimeo so exact same process yeah yeah so that’s really cool.
Yeah. So it’s like you have to have the, the video can be uploaded anywhere. It’s just, you have to figure out how to create the video. That’s a, that’s a component. I think people get stuck on when it comes to the course fees. Yeah. Like, like you said, there’s a lot of great platforms that can make this really, really easy for you.
You really just need a webcam. Totally. So who is your typical client or customer for, for your course courses now? Cause I think you have more than one. Yeah. So I, I sell a nutrition support skills course. We, I typically have two versions, one for dieticians and one for interns. The internal course is a little less expensive.
It doesn’t count for CPE use. And it has a certain module that we’re talking about advocating for the profession. That module is pretty different for the intern because it talks more about intern specific things and looking forward to when you’re a dietitian, whereas the advocating module for dietitians really talks about like, what is our scope of practice?
What is our code of ethics say? But essentially that’s really the same course. I also sell a crash course to internship programs. So an internship will consult me to teach on zoom for four to six hours with their students. And usually it’s workshop style. So we do a couple hours of zoom. They do some work case study style worksheets.
And then the next day we come back on zoom and do the answers together in real time. Hmm. Oh, very cool. That’s awesome. I love that. So I love hearing a situation where like for you, You’ve kind of owned this space of the nutrition support person. I feel like, like, you’re the go to person for nutrition support, which is so, so smart and such a testament to the idea of, like, really niching in on something and becoming kind of, like, the subject matter expert on that topic because I think it opens up so many of those types of opportunities, like you’re talking about with, you know, having, you know, programs actually approach you to do these types of workshops because they know that you’re the person that can help with that.
So that’s really cool. I love to hear that. That’s awesome. Yeah. I’m curious what, because I think that another thing that’s really been a big or tends to be a big stumbling point for people who are thinking about creating online courses is the piece around pricing. How did you, how did you decide what your prices were going to be for your course and has that changed over time?
Great questions. So this was a sticking point for me. I really went into this not expecting that I was going to start a business, not an entrepreneur. I don’t know what I’m doing. I don’t know how to market my course. I really just want to teach people and that’s my passion. And very quickly realized that this could be lucrative and a really good source of passive income because they don’t have to physically meet with most of my students.
They buy my course and go through the content and I answer questions as they go and then it’s done. So with that in mind, I was, I don’t think I’m a great example to follow, but I will share what I did. I think this is really common as you start your business. I was very unsure of how I should price my product.
And I, I did sort of introductory pricing, which was like 300 bucks for my course. The very first time I started selling it and I went up from there and I had a couple people look through it and say, you really are undercharging. You need to charge more like 500. And so I did that and I, I slowly went up over time and, you know, this year I’ve, I’ve actually ticked my pricing down a bit because so many of my students are saying that cost is a barrier and it’s just such a weird time.
I do think things will normalize soon, but cost of living and just grocery prices and the cost to exist in the world has gone up drastically and income has not. So I’m pretty generous with offering discounts to my students. But i’ve always said i’m going to price my product at what I feel like it’s worth And if a student can’t afford it, they always can talk to me and we can find a price that works for them Yeah, I think you know, I think everyone goes through that not everyone, but I think a lot of people go through that and I I noticed it a lot within dietetics or within maybe more of the helping profession of like Starting off really undercharging because there’s sort of this like insecurity around charging for the, the true value, you know, myself, I’ve gone through my own journey with that and we’re actually in the new year we’re like completely revamping our prices as well, because we know that our prices.
Our price doesn’t reflect our value, either. We, we offer so much more value than what our price reflects. So, same thing. You know, we’ve always just sort of had the mentality of wanting to really get DSC in the hands of the most number of people. Which, has been a great strategy so far, but we’re sort of in this, like, next Evolution.
Yeah. So I totally understand. I mean, it’s a journey, right? And I think part of that is like your mindset having to shift into like the recognition of what you’re offering and what is that equal and opposite exchange of value. Yeah. And I mean, tell me if you feel like this is your experience in Canada.
Is that correct? Yeah. So, I mean, similar but different. I’m in Denver, Colorado, but here I feel like it is so common to go and spend. Even 100, 120 on dinner on like a massage, for example, to fill up your car with gas to go to the grocery store. And when I talk to students, especially students who have gone through the DI, I think there’s this sense of I shouldn’t have to pay for anything.
I can just get things for free for my friends, which we all did it. I definitely did that. But I think that is something I really struggled with is because students don’t want to pay for things. And especially when you come into your first job. You’re paying off your student loans. You just went through this internship that you probably had to pay for.
It is rough, but I do like in every other industry you pay for resources. So I don’t think that should be any different in our industry just because. Historically, many dietitians have been willing to give away their content for free. That’s not. Yeah, what we should keep doing, because it doesn’t lift up other people.
If I say, I’m just gonna grab your stuff online, Chris, I’m not gonna pay you. That’s not lifting up our profession. Yeah. Oh yeah. I totally, totally agree. And I think too, you know, well, I, I, I agree and I think about myself even graduating and it’s funny because like to your point. the idea around like investing in my own education outside of what was provided in school, I was like, Oh, like, no, like, I wouldn’t pay out of pocket for that.
And I think that, For us, like we have a lot of students that are members that are like, totally happy to do that. But we also have, there’s also a number that don’t , but I think for us, it’s been also thinking about who really is our ideal client and who is our target dietitian. And I think it really is the dietitian that is that wants to better themselves. You know, that really wants to, like, invest in their own skills and really build that confidence and feel better in the work that they’re doing.
And so for us, it’s been, I think more about, you know, that dietician that’s been in practice for a couple of years. And focusing on that person instead of, and, not to say that we’re not focusing on the students, but like, that’s been sort of how I think our strategy has shifted to accommodate that piece, that kind of mindset shift that almost has to happen after you’ve worked for a couple of years, you know?
Yeah, absolutely. And your customer changes over time. I mean, yeah, the internship has gone through so many huge changes in the last couple of years that even my internship plans are not the same. They don’t need the same thing that they did four years ago. Hmm, interesting. And I’m wondering, have you thought about, or do you, versus, instead of discounting your rates, do you offer, like, more extended payment plans as an option instead?
Sure, yeah, I don’t have It, it, my website isn’t built to accommodate that at the moment, but I can always, you know, I can always offer that type of thing. Yeah. Yeah. Yeah. Oh, cool. That’s awesome. Okay. Let’s talk about marketing. I would love to know what has marketing been like for you? What do you, how do you market yourself right now?
Let’s start off with that. So I have an Instagram page, which costs me 0 and 0 cents a month, and it’s been super effective. So I started off with just an Instagram page. I have explored a lot of options for marketing and my philosophy from the very beginning was I want to pay nothing for marketing and just see what happens.
And again, I’m not sure I would encourage that. That was just where I was at that point in time. And I started a business during the pandemic. And so I had no idea what was going to happen. I didn’t pay anything for marketing for Instagram for about a year and a half. Now I run a couple ads, targeted ads on Instagram, which I find to be quite effective and very low cost.
I’ve been recommended by several people to do Facebook, LinkedIn, YouTube, you know, a variety of social media channels, channels, and I’ve just really decided I don’t have the bandwidth to do that. I want to keep, I want to really protect my bandwidth and part of the reason why. I have multiple jobs so I can have good work life balance.
And if I every time have to be posting on six different channels when I’m on vacation, I just can’t maintain that kind of atmosphere. And so I have been a little old school in my marketing approach. I just refuse to do something like TikTok or even YouTube, nothing against those platforms. I just, I’m not going to be here.
Dancing and videos for you to be like, that’s just not me. And I’m going to be honest. Like I felt a lot of pressure to do that. And at various times in my business, I thought, I think I just need to do this and jump in with two feet because everybody’s doing it. And I will just want to normalize it.
Like people marketed before tick tock and you can market without it. It’s okay. Yeah. Oh, yeah, so important. I want to ask you about your Instagram ads because that’s really, I’m fascinated by that. But so do you find that most of your customers then do find you through Instagram?
Almost all of my customers find me on Instagram. I’ve been working on SEO the last couple years and I’ve gotten a couple people just from Google searches, which is a very, definitely an area I need to explore more, but almost everybody comes through Instagram. Yeah. So cool. So, okay. I want to selfishly ask you a question about ads because I’ve explored Facebook or Instagram ads many times and I’ve always struggled with the audience not like the dietitian audience not being big enough and knowing whether because I feel like on Facebook ads, like you have to have a certain size of audience in order to be able to target people within yours.
And I’ve always thought that the dietitian audience was not big enough. And I don’t know, that sounds like it has not been your experience. Yeah, so I mean, I know it’s changed a bit cause I don’t, I don’t, I think the ads are through Facebook, but they’re on Instagram when I started doing Instagram ads, it was just an Instagram ad and now they’ve changed it a bit, but I have two audiences and there was a dietitian audience, I think.
Perhaps one that I created or maybe one that Instagram just offered. But you can also make your own. And so I tailor ads to people who follow the Academy of Nutrition and Dietetics and ask them in some of those like big platforms on Instagram. I sent ads to those people because I mean, anybody could be following any dietitian page who’s not a dietitian or doesn’t want to be a dietitian.
You never know, but I’m trying to target people who follow these dietitian specific pages. Some of those really big ones like that dietitian life and all access dietetics. All of those kind of, you, you know, that dietitians primarily are following those pages. For sure. Yeah. Okay. That’s awesome. Have you played around at all with like the copy that you use on your, your graphics and like what is effective versus not effective for an ad?
Because I know that there’s some, that can be different than what performs well organically. Yes. I have not, I’ve not done a ton of research into that. I’ve done more research into hashtags, frankly, to look at like some big. So I, I have the same hashtags that I generally use for every post and those are all in my booted, boosted posts.
And there’s like that classic, you know, you do some really big hashtags that capture a big market and then some that are really tailored to your product. I’ve been a bit lazy with this lately, so I’m sure I could do a much more, a deeper dive into how my ads are performing, but I find them to be so affordable.
It costs 5 a day to do an ad on Instagram. You could run it for a week. So whenever I have a sale or if I launch something new, I usually make a reel and then I boost that reel and it, it, I mean, Instagram is a vested interest in saying, Oh look, 6, 000 people saw this. So who knows how true that is? Cause it’s them getting the money.
But I do find, I get a lot of follows every day when I have an ad going live. So it does seem to be working. Okay. Very cool. And I’m so glad that you talked about this because I think, Thank you. So I’ve explored ads quite a bit and, you know, I’ve taken a course in ads in, in Facebook, Instagram ads, but I’ve always sort of had that I, and I think it’s probably because the people who typically tend to educate on ads are not necessarily people that are super familiar with small So Niches which realistically like that is what we are in So I think i’ve always struggled with when they when they give us, you know Training on like this is how big the audience should be i’m always like, okay Well mine’s not so I is this just going to be wasting my money and then I kind of get in my head about it And i’m like well You know, maybe it’s not worth going down that route.
So I really haven’t explored it because that’s been the thing that’s been stopping me. But I love to hear from somebody who’s doing it and has actually found that, yeah, you can get away with the 5 a day Instagram ads. And, you know, even if it’s just audience building, I think there’s so much value in that.
So thank you for sharing that. That was just such a nice little tidbit for me. So I really appreciate that. Very cool. Yeah, I feel like, yeah, go ahead. I felt that as well what you said about some of the, some courses and some content that’s like, Oh, I’ll help you with your Instagram business. It’s not as relevant to me because my business is so small.
And my niche is so small. I mean, I’m not just talking like dietetic interns and dietitians, but those who want to practice clinical, who want to be a nutrition support.
So some of those, I would just be hesitant. If you’re exploring things for the listeners, if you’re exploring big media accounts or take like a media course, that’s like, Oh, Product marketing, or I’m selling a book or something. That’s like a huge audience, even some SEO stuff. I’ve looked into SEO blogs and I’ve taken an SEO course and it.
It’s not very helpful because I need such targeted SEO work. And I think a lot of that you can do for free. If you can find a niche on Instagram. And this is part of the reason why I didn’t pursue TikTok, YouTube, Twitter, like all of these other platforms at once, because I don’t want to cast an enormous net.
I kind of want to find like this group of people and have word of mouth which is where I get a lot of my referrals. Somebody takes my course and tells a friend at the hospital that they work at, you should buy Sarah’s course. And then it snowballs from there. So some of that marketing help or courses not to discredit them at all, but it may not be helpful for your specific dietitian business.
Yeah, yeah. No, I, I agree. I totally agree. I do, I, I do think not to, and I’m not wanting to, you know, give you any unsolicited advice, but I think you two, like, if you were going to explore another channel, if you have more bandwidth at some point, like we, it just because we have found quite a bit of, we just started our YouTube channel like two months ago.
So we were like, so, yeah. late to the game. And I’ve kind of always been like, Oh, maybe we should do that. Maybe whatever. It’s always felt like something that would take a lot of time. But I think YouTube really works for something that is again, hyper niche because a lot of people go to YouTube looking for this type of, you know, hyper niche topics.
And so we have like, we have a YouTube video on like PES statements. That is just like, how do you write a PES statement? And it brings us traffic constantly. And we just created one video and it’s just like, I set it and forget it. So I don’t know, just, just throwing that out there. I really think you could do quite well on, on YouTube just with a couple of like, really focused videos.
That’s great to hear. So is your approach kind of I’m going to give away a little tiny freebie on YouTube and then send people to my website to buy my full course? It’s more, yes, but we typically, I would say more so, our strategy is, so we have blog content, so we have a PES statement, how to write a PES statement’s blog post and we basically just took that, turned it into a YouTube video, and the call to action is that we talk about some of our other freebies.
So we have a freebie, which is like five client handouts for free. We have a PS statement cheat sheet that is a freebie. So we’ll talk about those freebies to try and direct people to our email list. And then once they’re on our email list, then we can nurture from there into actually becoming a DSC member.
But that’s typically the process that we follow. Cause really, I mean, for us, like, you know, PES statements, it’s sort of an entry topic that we don’t really like that’s, you know, pretty high level compared to what we actually provide in the membership, which is so much more breadth and depth and variety.
So yeah, that’s been our strategy that’s worked quite well. So the YouTube is more brand building. Like this is the company I want to follow for this content, et cetera. Yeah. Yeah, totally. Yeah, totally. Yeah. Oh my God. No problem for sure. Well, you know, just because you gave me such a great little tip with Facebook there or Instagram ads what do you feel like has not worked for you when it comes to marketing?
If you’ve tried anything and you’ve been like, yeah, that was, that was a bit of a flop. So I initially started with a business LinkedIn page. Okay. And a business Facebook page. And I kind of felt like link LinkedIn is really popular. Like I think it kind of slumped a bit, but it’s still pretty hot, I think.
Or maybe that’s just me being old school, but I always felt like LinkedIn was so professional and Facebook was really more for personal stuff. So I kind of wanted to target both groups and I really just spread myself too thinly. I wasn’t good at either of them. I explored, I lightly explored starting a group on Facebook where people could ask questions that I could answer.
But I didn’t have a good base of people that I like sent to the group. You kind of need like a group of newsletter subscribers or Instagram followers and then like put them in this group on Facebook. Just expecting people to find me on Facebook or find my website and follow this random Facebook group just did not work for me.
Yeah, that’s so good to know. So, so good to know. Yeah, we’ve kind of had the same experience with like a Facebook page and have all I’ve also wondered should we have a free Facebook group because it seems like that’s something a lot of people do that works really well for them. But same thing. We’ve kind of decided against that for whatever for any number of reasons.
But you know, it’s part of just testing and learning, right? Like, marketing is that it’s just an experiment. One thing that I do think has been fairly successful for other small business owners I’ve talked to, and specifically dieticians, small business owners who are making courses and content some type of like slack or I don’t know, chat group.
There’s a bunch of different platforms you could use, but think about all the private practice dieticians who are doing their own thing, don’t really have coworkers or colleagues to like bounce ideas off of. And so I do think that idea of like, let’s put all these people into like a DSC Slack group so you can have like co workers and chat and share resources.
I think that would be awesome. Mm hmm. Yeah, I really I know and you know, I, I’ve thought about that too because we started So within our team, we started using slack two years ago, I would say before that we were just like emailing each other back and forth. And slack was such a game changer in terms of communication, right?
It’s like the ease of being able to just chat back and forth with people versus, you know, posting on a forum or whatever. We have obviously our internal community within dietician success center, but I have thought about that as like, how do we make this even easier and even more accessible and top of mind for people to chat.
Yeah. So, so true. I know. Yeah. I love that. Such a cool idea. Okay. What is next for you and your business? What do you, what are you dreaming about as the next version or the next phase? It’s interesting you ask that because I’ve explored a lot of different things recently and within the last week have finally decided what to do.
So this is very good timing. I’ve looked at like making a introductory MNT course because sometimes students will take my course and be like, it’s too much. I need like a clinical review of disease states and like for nutrient deficiencies before I jump in. And I’ve really realized there are so many great companies out there that do that.
And you can buy another dietician’s course. And I really am not here to compete with them. I also thought about doing some sort of like business empowerment negotiation type thing, but there’s some awesome accounts like the dietitian money conference. And I’m going to let those dieticians do what they really are great at, which is a lot of the same dietitians who do prep for the RD exam do like M and T prep, those types of things.
And I’m going to let those dieticians do what they really are great at, which is a lot of the same dietitians who do prep for the RD exam do like M and T prep, those types of things. Who does a lot of that content and is doing an amazing job at it. So my next thing is the CNSC exam. I just retook my five year certification.
So I’ve taken the exam twice and I have a 50 page study guide. And there are a few CNSC study guides out there. I’ve not looked at any of them in great detail, but this seems to be a huge opportunity. People are dying for like a really good, super comprehensive, break down the exam for me and tell me what I need to memorize, and that’s exactly what I’m going to provide.
I have every single group and subgroup that’s on that exam, and I have information about everything you’re going to need to know for the CNSC. Wow. So cool. So are you going to turn that into a course or is it going to be more of like a physical study guide or a doc? I think it’ll be a physical study guide.
Yeah. I’ve thought about doing a course, but so much of that content is like, you just got to memorize it. Yeah. And if you want to listen to me record it, like that’s fine. Maybe I’ll do an audio version, but it’s sort of like the RD exam. Like you just need to know the content. You need to have it visually written out.
And if the student is more, okay, I need to write everything down. They can take notes and, you know, handwrite their notes. If they’re like a note typer, they can take their own notes off my study guide. They can make their own flashcards. They can use it however they need to use it. It’ll basically just be like a huge workbook and you can sort of go through it and check things off as you, as you committed to memory, which that exam is a beast, so it’s going to be a process.
Very cool. When do you think that’s going to be? available. I’m hoping to have pre sales at the end of this year, like maybe in December, and start selling it early 2025, because usually students will start studying in January for the spring exam, and then they’ll study over the summer for the fall exam.
So you could use my city guide for spring and fall 2025 CNSC. Cool. Okay, well tell us when that is available and we will absolutely help you spread the word for sure. That’s really cool. Thank you. So where can the audience find out more about you and what you offer and what you sell and all of that great stuff?
I’m on Instagram, edge clinical, and I also have a website, edge clinical. com. I, my contact information, you can contact me directly through Instagram and we can always email or something I’ve been doing a lot lately is just talking to students on the phone, just scheduling a phone call because a lot of students are starting on their career, or maybe I’ve worked in clinical for a few years and want some advice.
How do I become a nutrition support dietitian? What’s next for me? What do wages look like? All of that information. I’m happy to share the phone call. Oh, very cool. That’s awesome. I will link to all of that in the description of this episode, but it was so good to talk to you. Thanks so much for joining me on the podcast and thanks for being so open about your experience.
It’s going to be so helpful to so many dietitians. Good. I’m glad. Thanks, Krista. Okay. Thanks, Sarah.
