One of the things I like most about being a Registered Dietitian is that we can have positive impact wherever there is a food and nutrition conversation happening, from the farm to the store to the table.
My input is based upon a framework of current science, emotional intelligence, and practical application. What I do is not prescriptive. It is tailored to each situation and need.
My point of view considers the three legged stool of sustainability: social, environmental, and economic aspects. Why? Because whether we are talking personal or professional, individual or organizational, these elements are interconnected.
Registered Dietitians have a code of ethics that I follow.
I practice what I preach.
I’m proud to work with who I do.
Check out my disclosures list for more information on who I work with/have worked with. If you have more questions about what I do or who I work with, just ask.
The content shared on this site is for informational/educational purposes and should not take the place of appropriate medical care.