Spotlight on:

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Jill Conrod

Director of Product & Healthcare, Sperri​

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Jill Conrod is the Director of Product & Healthcare at Sperri. Jill attended Acadia University’s Nutrition & Dietetics program from 2011-2015 and completed her dietetic internship in Truro from 2015-2016. After working in a variety of positions post-internship, including clinical nutrition, Jill moved to British Columbia to take on a Food Services Manager position at an acute care facility for 3 years. After moving back to Halifax during COVID, she joined Sperri as their team dietitian, which at the time was only a team of 3 employees.

 

Jill sought out a position in dietetics that was not traditional as she felt she could improve the health of others at a larger scale. For Jill, developing products that are more easily tolerated and meet challenging dietary restrictions has already proved to be very rewarding. Hearing testimonials daily about how Sperri products have improved and saved lived has shown Jill that as a dietitian you don’t need to be working directly with patients to make an impact in the healthcare industry.

 

Outside of her role, Jill loves being active, cooking and being social with family and friends

 

What do you love most about your job? 

 

The thing I love most about my job is that I have a lot of freedom, independence and it is always evolving. I am the only dietitian on our team and am responsible for anything related to healthcare nationally (e.g., education, developing patient handouts, sales, contract negotiations, etc.). Priorities are always changing but its never boring and keeps me engaged.

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What is one tip you would share for future dietitians?

Try to connect with other dietitians to learn about all the different industries dietitians can work in. There are many jobs in research, sales, product development and marketing that dietitians can be well suited for however its important to connect with others to learn about opportunities. Put yourself out there!

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What has been the proudest moment of your career? 

To date, the proudest moment in my career was earlier this year when Sperri was awarded a contract with a national purchasing group, HealthPRO. This allowed Sperri to be on a national hospital contract which has opened the door for hospitals nationally to bring Sperri in as an option for patients. This 5-year contract increased access, reduced costs and provides more options for patients/dietitians in hospital.

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If you weren't a dietitian, what would you be? 

Being a dietitian, I believe the skills we learn through university and dietetic internship prepares you well to be adaptable and work in any industry. If I wasn’t a dietitian, I think I would have gone into business, as I think private industry can move a lot faster than public and changes can be made quickly. I think I would still be interested in the health industry, just in a business capacity.

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I feel happiest when... 

I feel happiest when I am around loved ones and good food! It’s the simple things in life.