Black Health Matters Editorial Director Corynne Corbett and Charmaine Jones, MS, RDN, LDN, discussed the ways nutrition can help decrease cancer risks during the Black Health Matters Spring Health Summit & Expo.
Introduction
Research shows that nutrition plays a crucial role in cancer prevention and treatment. In 2025, the Future Healthcare Journal reported that “dietary risk factors are among the leading contributors to poor health” (1). In 2021, the American Journal of Public Health stated that “poor diet is known to increase cancer risk and mortality” (2).
An unhealthy diet is also associated with recognized risk factors for diabetes, heart disease, and certain forms of cancer. And certain types of metabolic diseases are precursors for cancers that disproportionately affect Black Americans. A diet that includes imbibing alcohol places an individual at a higher risk for cancer as well. Professional assistance can help a person develop and maintain the healthy eating habits they need to mitigate their risk factors. The conversation focused on the struggles of managing these health challenges alone and shared the benefits of asking for help. Those needing nutritional guidance can choose between a nutritionist and a registered dietitian to meet their needs.
What is a Registered Dietician?
Jones explained the difference between registered dietitians and nutritionists to the audience assembled at the University of the District of Columbia Student Center. “There are several nutrition professionals. You may have heard of a nutritionist, a wellness coach, and a health coach. Sometimes, your trainer at the gym may say they are a nutritionist. A nutritionist could be anyone. They could be a self-proclaimed nutritionist because they received some certification,” she explained. “They have a background in nutrition and can have common knowledge.”
“But a registered dietitian is a medical nutrition expert who can help and support you when you have a chronic disease,” Jones continues.
What Do Dieticians Do?
“A chronic disease could be, for example, diabetes, high blood pressure, cardiovascular disease, cancer, or kidney disease. When you have been diagnosed with a chronic disease, you should always go to a registered dietitian. A dietitian has a medical nutrition therapy practice. That means we can support you medically when addressing your nutrition issues.”
Jones emphasized the need for personalization in nutrition plans. “When someone comes to me and says, ‘Hey, I’ve been diagnosed with diabetes,’ I cannot give that person a general diabetic diet. I have to customize it because everyone is different.” Everyone’s goals are different: “This person may want to lose weight, this person may want to build muscles, this person has diabetes, this person has high blood pressure.”
How Can You Find a Dietician?
Jones pointed out that part of finding a good dietitian is looking for a relatable provider. She said someone who looks like you may not always understand your experience. Cultural competence is critical. She suggests asking for a short consultation with a potential provider where you can ask some questions to apply to your particular needs.
“If they are talking to you in a way that makes you uncomfortable, it’s okay to move on,” Corbett says. “A lot of people look at registered dietitians as food police,” said Jones.
“If you feel like that dietitian is turning up their nose because you eat a certain way, move on,”
Jones instructed attendees.“A dietitian who is culturally competent should be able to say, If you like this, I can give you this, but let me show you how to make it healthier.”
She says while dietitians receive the same training, they don’t all focus on the same areas of specialization. To find qualified professionals in your area, go to www.eatright.org.
How Do Dieticians Work with You?
An adverse relationship between a dietitian and their client can hurt the client’s nutritional goals. A study published in 2019 found “that dietitians should focus on individualizing nutrition care, gaining a holistic understanding of their patients and knowing/understanding each patient” (3). It also found the benefits of the client and dietitian working together instead of in opposition through shared decision-making, “an interactive process where both parties contribute equally to the consultation and patients are actively engaged in decision-making.”
Corbett asked Jones about going plant-based. Many people are advised to go completely plant-based without knowing what works. “I’m not discrediting vegan and vegetarian [diets]. But some people need that bioavailability of iron right then and there, when you’re eating a plant-based diet, you tend to have to eat a little bit more to meet those nutritional needs,” explained Jones. She said that while it is a good starting point for prevention, it might not be the best path for those with certain chronic diseases. “If you are thinking about going plant-based, check with your doctor,” she advised.
Conclusion
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References
(1) “Why is the medical profession reluctant to talk about diet change?“, Future Healthcare Journal, Volume 12, Issue 1, March 2025.
(2) “The High Cost and Unequal Cancer Burden of Poor Diet in the United States“, American Journal of Public Health, November 2021.
(3) “A comparison of patients’ and dietitians’ perceptions of patient‐centred care: A cross‐sectional survey“, Health Expectations: An International Journal of Public Participation in Health Care and Health Policy, January 2019.