A Registered Dietitian working at the systems level.
Food as Medicine, nutrition strategy, and culinary wellness — designed for how organizations actually operate.
15+ years across healthcare, higher education, and community settings.
Partnership-driven, evidence-informed, built for real-world implementation.
What this looks like in practice
Consulting & Partnerships
Food as Medicine program design, menu and clinical review, implementation strategy for healthcare, education, and community organizations.
Education & Training
Culinary medicine integration, teaching kitchen models, interdisciplinary team training.
Creative & Cultural Work
Color & Cuisine and Culinary Wellness Educators: bringing nutrition into hospitality, lifestyle, and consumer-facing environments.
Each of these is a different shape of the same work — translating nutrition science into something people and organizations can actually use.
Why This Work Is Different
Most nutrition expertise enters projects as recommendations. Mine enters as design, training, and operational support — staying through implementation rather than ending at the deliverable.
Built on 15+ years across clinical care, higher education, and community programs.
Also from Becklem Nutrition Solutions
Color & Cuisine: A creative extension of my work - blending personal color analysis with food, seasonal living, and shared experiences.
Culinary Wellness Educators: Advancing a new model for nutrition in culinary, hospitality, and wellness spaces.
