What Nutritionists Bring to Potlucks

The last thing Phoenix nutritionist Wesley Delbridge wants to feel like when he goes to a party is the "food-police dietitian." Yet he does want to offer people an alternative to high-calorie, high-fat foods. So he brings a platter brimming with celery, carrots, broccoli, jicama sticks, red and yellow bell peppers and grape tomatoes, accompanied by a ranch dip made with plain, nonfat, protein-rich Greek yogurt and low-sodium ranch seasoning. He doesn't tell people what's in the dip until they try it, and ask—and, he says, they usually wind up requesting the recipe. Party enjoyed; mission accomplished.