Member Spotlight - Jonnell Masson


Jonnell Masson, MS, RD, CD


Tell us about your job.

I am a supermarket dietitian at Harmons Grocery.  My job varies from day to day and involves public nutrition education including leading store tours, attending health fairs, speaking at public events from senior centers to private businesses and writing blogs and tips.  I also provide private nutrition counseling for the public and Harmons’ associates as well as conducting nutrition workshops and webinars. I am part of the team that developed and manages our Dietitians Choice program.


What do you find most interesting about your job?

The thing I find most interesting about my job is the variety of work that I do; it really keeps me motivated to keep up with the latest research.


How did you get into this field?

When living in Germany and Italy I saw such a contrast in their diet and health status.  This made me aware of the strong link between diet and overall health and inspired me to become a dietitian.   


Where were you born and raised?

I was born in California and moved to Utah when I was in middle school.  I have also spent some time living in both Italy and Germany.   


Where did you go to college and/or complete an intership?
I completed the University of Utah's Coordinated Master's Program.


Besides your profession, what are your hobbies?

Reading, knitting, traveling, biking, Pilates, and cooking.


What are your favorite foods?

This varies considerably from year to year, but I am always a fan of any food with a Southwest flavor (see the recipe below for one I created to help me eat more fish).


What is on your bucket list?

Although I have spent quite a lot of time traveling in Europe, I have spent very little time traveling in the U.S.  Going to New York City is at the top of my travel bucket list.  Writing a book is also a personal goal. 


How long have you been a member of NEP, and why did you join?

I have been a member of NEP DPG for about three years.  I joined as my job often involves public nutrition education and I felt this DPG would help me with resources and the ability to connect with other members. 


Southwest Tuna Salad
Makes 1 large serving

1 5 oz. can chunk light tuna in water, drained

1 teaspoon olive or canola oil

Juice of one lime (about 2 tablespoons)

1 tablespoon chopped jalapeno, or to taste

2 tablespoons chopped cilantro

2 tablespoons minced shallot or red onion

½ cup diced tomato


Mix all ingredients together and serve with whole grain crackers.


Interview by Pauline Williams