Speakers: Corynne Corbett, Editorial Director, Black Health Matters
Charmaine Jones, MS, RDN, LDN Food Jonezi
Presented By Merck
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.
Research shows that nutrition plays a crucial role in cancer prevention and treatment. In 2025, the Future Healthcare Journal article reported that “Dietary risk factors are among the leading contributors to poor health.” In 2021, the American Journal of Public Health found that “Poor diet is known to increase cancer risk and mortality.”
An unhealthy diet is also associated with recognized risk factors for certain forms of cancer. For example, 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 attempt to mitigate their risk factors. Those needing nutritional guidance can choose between a nutritionist and a registered dietitian to meet their needs.
Jones explained the difference between registered dietitians and nutritionists to the audience assembled in 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 he or she is a nutritionist. A nutritionist could be anyone. They could be self-proclaimed as a 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.
“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 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,” she explained. Everyone’s goals are different. You may want to lose weight. This person may want to build muscles. This person has diabetes. This person has high blood pressure.”
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, and if the second person makes you uncomfortable, 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.”
An adverse relationship between a dietitian and their client can hurt the client’s nutritional goals. A study, Health Expectations: An International Journal of Public Participation in Health Care and Health Policy, published in 2019, found “that dietitians should focus on individualizing nutrition care, gaining a holistic understanding of their patients and knowing/understanding each patient.” 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.
As a rule, Jones never recommends specific foods for anyone she has just met. “When someone comes to me and says, ‘Hey, what should I eat?’ I say, ‘I have to see your labs.
If someone tells you to eat fruits and vegetables, you want to run,” Jones says. She explained that she wouldn’t tell someone with irritable bowel syndrome to eat raw kale because their condition impacts their digestive system and reminded the audience that customization is key.
Not all insurance plans cover dietitians, or the number of visits you might need. But there are still ways to get started.
If you do have insurance, for example, Corbett suggests using your appointment(s) to develop customized meal plans and other strategies that may help you through your stumbling blocks.
“Some insurance does not cover a lot of medical nutrition therapy; there are a lot of free resources out there,” Jones says. “A lot of dietitians work in community-based organizations.”
Jones suggested the following resources:
USDA My Plate
The American Heart Association
The American Diabetes Association
Academy of Nutrition and Dietetics
Snap ED
According to Jones, no matter your state of health, one thing is consistent across the board: “Stay away from fad diets because they’re not sustainable; you will always be on the yo-yo.” She also cautions against getting tips from what she called “medical doctor TikTok, nurse Instagram, and dietitian Facebook.”
Watch the session:
Resources:
FoodJonezi
Future Healthcare Journal
American Journal of Public Health
Health Expectations: An International Journal of Public Participation in Health Care and Health Policy
USDA My Plate
The American Heart Association
The American Diabetes Association
Academy of Nutrition and Dietetics
Snap ED
