For 32 years, Brenda Richardson has provided nutrition(营养) services to a diverse group of people aged 50 and older. Her journey began in college when she took a nutrition course that lit up her passion to become a registered nutritionist.
After earning an undergraduate degree in dietetics(膳食营养学) and institution administration, Richardson was selected to practice at Walter Reed Army Medical Center in Washington, D.C..Later, she worked at several military emergency facilities and then became the hospital chief of clinical dietetics. She also left active duty to work as a food buyer and nutrition educator for schools. "I am excited to see the real impact that food, nutrition and dining can have on the prevention and management of malnutrition and the quality of life for each kid." she recalled.
In 1987, Richardson was offered a role serving a different population in long-term care. She was not only a consultant for independent living, assisted living and nursing facilities, but a so worked with food producers and distributors to develop dietary supplement products for seniors. Additionally, she volunteered with some organizations, where she provided education and training for their members to serve the elderly. "While I enjoy working in emergency care and schools, I prefer working with my colleagues.to prove the value of nutrition for healthy aging," she said. "It is so rewarding to see improvements in person-centered care, the prevention and-management of malnutrition and other diseases, and the positive impact nutrition on individuals' daily lives."
In 2019, after being nominated by the HealthCare Community Dietetics Practice Group and Indiana Academy of Nutrition, Richardson received the Lenna Frances Cooper Memorial Lecture Award. "This is a great honor that represents Cooper's heritage and leadership in the field of nutrition and dietetics," she said. "Her heritage has enabled me to improve my life through evidence-based nutrition. I am honored and humble."
