Hayward

“The mouth is the mother of all disease.” – Traditional Chinese Proverb
 
I’m a professional, licensed Registered Dietitian/Nutritionist, and Certified Specialist in Renal Nutrition.
Over 24 years of experience in clinical nutrition gives me a depth of knowledge to share with you. Particularly if you are concerned with weight, diabetes, digestive/bowel and kidney diseases. You might only have some concerns about lab test results, or nutrition supplements. Maybe you are confused by all the ‘chatter’ out there.
My approach is to always start with the ‘science’. 
And the science supports Plant-Based Nutrition as our best defense in this challenging world.
 
My work experiences reflect my strong knowledge base. From hospital settings providing nutrition recommendations in acute, chronic, and critical care situations; to outpatient clinics providing diabetes, kidney disease, cancer, and weight management counseling.
For many years I held a specialty certification in nutrition support (feeding using alternate routes). Most recently I have been working with gastric cancer survivors.
In 2014 our team at Kaiser Permanente Northern California developed the curriculum for Plant-Based Nutrition classes.

I’m a professional, licensed Registered Dietitian/Nutritionist, and Certified Specialist in Renal Nutrition. Over 24 years of experience in clinical nutrition gives me a depth of knowledge to share with you. Particularly if you are concerned with weight, diabetes, digestive/bowel and kidney diseases. You might only have some concerns about lab test results, or nutrition supplements. Maybe you are confused by all the ‘chatter’ out there. My approach is to always start with the ‘science’.    My work experiences reflect my strong knowledge base. From hospital settings providing nutrition recommendations in acute, chronic, and critical care situations; to outpatient clinics providing diabetes, kidney disease, cancer, and weight management counseling. After moving to California in 1980, I developed an interest in competitive cycling and eating. The eating morphed into a career in restaurant and food production. Eventually it led me to return to college to study nutrition and dietetics. It is important to understand what happens after we eat foods. And, why cultures consume certain foods. Plant-based nutrition has always been a great interest. As my knowledge in nutrition has grown, my beliefs about the importance of a plant-based diet has been, and continues to be, reaffirmed. At this time of my career, I am priveledged to be able to help my patients understand their nutrition. And, how a more plant-based diet might help them and the planet. As a chef, it is great to be able to help them execute a delicious and satisfying plant-based meal.