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Beyond the 6%: Why Male Representation in Dietetics Matters to All of Us

Sunday, October 12, 2025

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Proficiency: Basic knowledge/experience

Track: Leadership & Professional Growth

CPE: 1.5

Description

With women making up 94% of the field, dietetics has been shaped—and elevated—by their leadership, expertise, and dedication. But as the profession continues to evolve, understanding and supporting the 6% of dietitians who are men offers valuable insight into how we build stronger teams, better workplaces, and a more inclusive future.

This session centers the voices of male RDNs—but it’s designed for everyone. Especially the women who mentor, hire, teach, collaborate with, and lead across the profession. Through personal stories and research-informed insights, we’ll explore how gender dynamics influence career paths, professional identity, and workplace culture.

Attendees will gain practical strategies to foster inclusion, support male colleagues, and strengthen team dynamics. Whether you're shaping future dietitians, managing staff, or striving to be a better teammate, this session offers perspective and tools you can use right away. Because when we make space for more voices, we don’t lose power—we multiply it.

Learning Objectives

  • Identify three key challenges and opportunities faced by male dietitians in the profession, based on current research and lived experiences.
  • Describe strategies for promoting male inclusion within dietetics practice settings and educational programs.
  • Analyze how increasing male representation in dietetics can enhance patient care and contribute to the profession's growth through diverse perspectives and experiences.

Performance Indicators

  • 2.3.4 Promotes health equity to enable individuals to have an opportunity to reach their desired health potential.
  • 3.3.1 Identifies needs for and negotiates common ground with clients, inter- and intra-professional team members, and other stakeholders.
  • 4.1.3 Demonstrates ability to proactively develop and manage change.

Speakers

  • Angel Planells photo

    Angel Planells

    National Media Spokesperson, Academy of Nutrition and Dietetics

    Angel Planells MS, RDN, CD, FAND is the owner of a private practice/consulting firm. He is a former president of the Washington State Academy of Nutrition and Dietetics and Greater Seattle Dietetic Association. Planells has been honored for his work as chair of the Academy’s National Organization of Men in Nutrition member interest group for recruiting and retaining men in the nutrition and dietetics profession. He is a member of the Academy’s Healthy Aging dietetic practice group. Planells earned a certificate in adult weight management. He is a graduate of Tulane University and earned a master’s degree from Columbia University.
  • Adante Hart photo

    Adante Hart

    Nutrition Specialist, Durham County Department of Public Health

    Adante Hart, MPH, RDN is a Registered Dietitian, nutrition educator, speaker, and enthusiast of all things food, culture, and health. He strives to advance food sovereignty and increase community and individual agency over wellbeing and quality of life. Drawing from a wealth of experience working in and around food, from academia to agriculture, farming, healthcare, restaurants, and non-profits, Adante presents on topics that reside at the intersection of nutrition, accessibility, foodways, and health. He currently serves as a Nutrition Specialist for the Durham County Department of Public Health and has served in various roles with Rouxbe Cooking School, the Southern Foodways Alliance, and the National Organization of Blacks in Nutrition and Dietetics (NOBIDAN). Additionally, Adante serves as a team member of Tall Grass Food Box, a community-supported agriculture business that supports and encourages the sustainability of Black farmers in local food systems. He holds an MPH from The University of North Carolina at Chapel Hill and a BS from Johns Hopkins University. He currently resides in Raleigh, NC and enjoys all things related to food, technology, and media production. (Durham, NC) @hartoflife_
  • David Grotto photo

    David Grotto

    Founder, David Grotto Enterprises, LLC

    David Grotto’s journey into food and nutrition began at age 14 in the natural foods business, eventually leading him to own and operate his own store. After a pivotal moment taught him the importance of accurate nutrition information, he earned a degree in medical dietetics and nutrition from the University of Illinois at Chicago. Driven by a passion for entrepreneurship, Dave pursued a master’s degree in nutrition and wellness entrepreneurship, later teaching at Benedictine University. Recognized for his storytelling, Dave hosted Let’s Talk Health, Chicago and Health & Lifestyles, Weekly. As a national media spokesperson for the Academy of Nutrition and Dietetics, he reached millions, elevating public understanding of nutrition. An acclaimed author, his books include 101 Foods That Could Save Your Life, published in 19 languages, 101 Optimal Life Foods, and The Best Things You Can Eat. With over a decade in K-12 nutrition as Sr. Manager of Wellbeing and Regulatory at Kellanova, Dave inspires children to explore new foods. His passion culminated in his first children’s book, The Girls Who Lived in the Refrigerator!, an Amazon “Hot New Release.” Dave’s work continues to blend expertise, creativity, and a love for sharing the joys of food.

Moderator

  • John Wesley McWhorter photo

    John Wesley McWhorter

    Vice President of Lifestyle Medicine, Suvida Healthcare / Affiliated Faculty at Center for Health Equity at UTHealth School of Public Health, Suvida Healthcare and UTHealth School of Public Health

    John "Wesley" McWhorter, DrPH, MS, RDN, LD, CSCS is Vice President of Lifestyle Medicine at Suvida Healthcare, where he leads the integration of food-as-medicine, physical activity, and behavioral change into full-risk, value-based care for historically underserved communities. A professional chef, registered dietitian, and behavioral scientist, he designs scalable, patient-centered programs that improve chronic disease outcomes and advance health equity. McWhorter serves as affiliated faculty in the Center for Health Equity at UTHealth School of Public Health and is a national spokesperson for the Academy of Nutrition and Dietetics. He was formerly a dually appointed assistant professor in the Department of Health Promotion and Behavioral Sciences at UTHealth School of Public Health and in Internal Medicine at McGovern Medical School. He also serves on the advisory council for the Teaching Kitchen Collaborative and the boards of the Texas Liver Foundation and the Texas Diabetes Association. A certified strength and conditioning specialist and cookbook author, McWhorter brings a practical, hands-on approach to lifestyle medicine grounded in culinary training and evidence-based science. He earned his culinary degree from the Florida Culinary Institute, a bachelor’s from Kansas State University, a master’s from the University of Texas Medical Branch, and a doctorate in Health Promotion and Behavioral Sciences from UTHealth. Outside of work, Wesley is an avid surfer and snowboarder who’s always chasing his next adventure. Areas of Expertise: Food as Medicine & Culinary Medicine Lifestyle Behavior Change & Health Promotion Value-Based Care & Chronic Disease Prevention Food Insecurity & Community Health Fad Diets

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