I have a degree in microbiology, which makes a lot of my practice heavily based in research. I’ve also attended allergy training workshops and have been lucky enough to work and train with some of the most highly respected and experienced oncology nutrition, weight management, and outpatient dietitians!
Read MoreThe mission-statement/elevator speech evaded me for a long time because the scope of my area is quite broad, but lately I would sum it up by saying: I work to improve health through food for as many people as possible.
Read MoreI own a food and nutrition communications and consulting business in which I am a spokesperson for food brands and commodity boards with a focus on culinary nutrition, recipe development, and writing.
Read MoreI am genuinely surprised by how little nutrition knowledge people have and how few actually feel confident in the kitchen. I empathize with people though - if you didn’t learn from a family member, and you never took home economics, where would this type of knowledge come from?! Cooking is like any sport or hobby, you have to do it frequently to get faster and better at it.
Read MoreI do a little bit of everything. My private practice focuses in weight management, vegetarian and vegan eating, and general wellness. A lot of my time goes toward writing nutrition- and health-focused articles for magazines and web sites. I develop recipes for some of these publications, as well as for corporations. Additionally, I consult with food companies and corporations to create effective media messaging.
Read MoreI’ve always been interested in food, health, science, math, and chemistry. In high school, I attended a Medical Summit at Johns Hopkins University, where I learned that I could major in nutrition/dietetics and make nutrition a career. I knew immediately it was the correct career path for me, combining all my favorite fields. I love being able to apply my knowledge and expertise to promote health through sound dietary habits.
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