section one Thanks to Hess’s vision and leadership along with the sup-


port of the 164 enthusiastic founding members and 20 corpo- rate founding sponsors Hess rallied, the Food & Culinary Pro- fessionals Dietetic Practice Group was founded in 1996. The group’s goals were to develop and promote the food expertise of all American Dietetics Association members and create opportunities for new practice roles within the food and well- ness industries. Today, the Food & Culinary Professionals Dietetic Practice Group boasts nearly 2,000 members and friends, offers numerous continuing education opportuni- ties, and is the impetus behind the Academy of Nutrition and Dietetics expanded food and culture competencies—and it’s fun! The Academy of Nutrition and Dietetics Food & Nutrition Magazine is a testimony to the popularity of food education. “My professional goal has always been to translate nutri-


tion into better food choices to improve quality of life and health. This increases respect for the profession and fair com- pensation for the services we deliver,” says Hess. “If you have a contrary view or new idea, become a champion for your cause and develop allies. When you see an issue or problem, look for a direct path to a solution, using time and resources wisely. You will learn a great deal along the way and make valued friends, enriching both your personal and professional life.”


20

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