About Nicole
I design and implement Food as Medicine and nutrition systems for healthcare, education, and community organizations. Registered Dietitian, 15+ years across clinical care, higher education, and program leadership.
My work sits at the intersection of systems and everyday practice — translating nutrition science into something teams can actually run, sustain, and return to.
Why This Approach
Nutrition initiatives often stop at strategy decks and recommendations. My work focuses on what happens after — inside the workflows, training environments, and care teams that have to make those initiatives real.
I'm less interested in perfect plans and more interested in building systems, curricula, and team structures that hold up beyond the pilot.
My Work in Practice
I've built and led graduate-level training programs, developed experiential learning models, and integrated culinary medicine and Food as Medicine approaches across clinical and community settings.
Recent and ongoing work spans Food as Medicine program design, teaching kitchen integration, interprofessional training, curriculum and accreditation alignment, and menu and program feasibility review.
Outside of Work
Outside of consulting, I spend a lot of time walking, taking photos, and planning our next trip — while keeping meals simple and realistic for our family.
I'm most interested in the in-between moments — how people actually live and work day to day — and that perspective shapes how I approach every project.
Credentials & Background
Nicole Becklem, RDN
Registered Dietitian Nutritionist
Certified Culinary Medicine Specialist (CCMS), American College of Culinary Medicine
Education
DHSc, Old Dominion University (in progress)
MS, Nutrition and Dietetics — D'Youville University
BA, Sociology and Women's Studies — Hobart and William Smith Colleges
Professional Memberships
Academy of Nutrition and Dietetics
American College of Lifestyle Medicine
Nutrition and Dietetic Educators and Preceptors
Food and Culinary Professionals Dietetic Practice Group
New York State Academy of Nutrition and Dietetics (NYSAND)
Great Lakes Region of Dietitians (GLRAND)
Slow Food USA
Scholarly Interest
My scholarly interests center on the implementation of Food as Medicine in academic medical settings and interprofessional team-based care