Sharing the science of food and nutrition to achieve an enjoyable and healthful eating routine
Recipe and Menu Development
Moving nutrition guidelines to the table to provide an enjoyable meal.
Communicating nutrition guidance in easy to understand, exciting soundbites!
Translating food and nutrition regulations to food products with labels that consumers want and the government allows.
Nutrition for Performance
The right nutrition for the best performance requires a credentialed pro.
As a Registered Dietitian, I find joy in helping people understand why the science of food is so important to our overall health.
Talking with people about their health goals and introducing them to fundamental nutrition concepts is something I love to do. I explain the science of food in a simple, but factual manner – whether I am feeding my family, working with colleagues in an organization, or assisting a company. Food and nutrition are a significant part of our culture, our connection to family, and our path to health!
The Everything Mediterranean Diet Book: All You Need to Stay Healthy and Lose Weight
The Mediterranean Diet continues to prove to be a well-balanced approach to healthful eating. The tips provided in this book can help you begin to shift your eating plan to a more plant-based approach.
Superfood Nuts: A Guide to Cooking with Power-Packed Walnuts, Almonds, Pecans and More
Most of us think of nuts as an easy, quick snack option. Scientific evidence supporting the health benefits of nuts makes it clear that they should be something you think about when menu planning. Learn to use nuts for the flavor, protein, and variety they provide with the recipes in this book.
The food industry thrives on innovation. Without constantly reimagining or making foods better, the industry gets static. Meeting consumers’ needs with new innovative products is the key to sales and longevity. Understanding what consumers are looking for is a vital...
The United Nations projects that by 2050 the world’s population will be just shy of 10 billion people. The concerns with this include – will there be enough room for that many people. One way to meet the needs is through a more sustainable food production system.
Consumers are more health and nutrition savvy than ever before, thus requiring food companies, grocery stores, and restaurants to change their food marketing methods. Enticing the consumer to buy is a priority but developing messaging that reflects the science and nutritional impact of the food product is vital to maintaining consumer trust.
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