Selected Work & Experience
Selected work in Food as Medicine and nutrition systems
I work with healthcare organizations, universities, and community programs to design and implement nutrition and culinary medicine initiatives.
Most programs stop at ideas. I build the structure, training, and workflows so teams can run them day to day.
Food as Medicine Program Design & Implementation
Context: Academic medical center and graduate training program
Built and led Food as Medicine and culinary medicine initiatives within a 2-year graduate nutrition program, integrating teaching kitchens, clinical concepts, and interdisciplinary sessions across the curriculum.
Developed program structure, training sessions, and evaluation tools tied to real clinical workflows.
Created a model that prepares future clinicians to actually use nutrition in care settings.
I take Food as Medicine from concept to something your team can actually run.
Clinical Integration & Interprofessional Training
Context: Medical and graduate nutrition education
Designed and delivered training sessions connecting medical students with RDN roles, referral pathways, and team-based care workflows.
Focused on how nutrition fits into real clinical decision-making, not just counseling theory.
Clarified when and how to involve nutrition in patient care.
I make nutrition fit into real clinical workflows so it actually gets used.
Interprofessional Education & Team-Based Training
Context: Academic medical center and graduate health professions programs across clinical and educational settings.
Designed and delivered interprofessional education (IPE) experiences aligned with IPEC Core Competencies (values and ethics, roles and responsibilities, interprofessional communication, teams and teamwork).and spanning eleven disciplines — athletic training, physical therapy, occupational therapy, public health, social work, medicine, dental, nursing, counseling, psychology, and pharmacy. TeamSTEPPS facilitator applying evidence-based teamwork strategies to interprofessional learning design. Supported a three-tier microcredential pathway: Badge 1 (foundations and team introductions), Badge 2 (simulation-based learning), Badge 3 (field-based applied team practice).
I build interprofessional learning that actually functions across disciplines — integrated team development, not adjacent classroom time.
Teaching Kitchen Strategy & Program Integration
Context: University-based program and teaching kitchen development
Advised on the design of a teaching kitchen and its integration into a graduate training program.
Connected space, curriculum, and hands-on learning so the kitchen functioned as a teaching tool, not just a facility.
Developed a model that can be adapted by other programs.
I design teaching kitchens that function as part of care and education, not just a space.
Curriculum Systems & Accreditation Alignment
Context: Graduate nutrition programs and accreditation-driven environments
Led development of competency-based curriculum across multiple courses, including evaluation tools, rubrics, and structured experiential learning.
Aligned programming with accreditation requirements and real-world practice expectations.
Strengthened program readiness and consistency across faculty and rotations.
I build programs that meet accreditation and hold up in real-world practice.
Implementation Support & Team Training
Context: Healthcare, education, and community teams
Delivered training and implementation support for teams integrating nutrition and culinary initiatives into practice.
Focused on workflow, team roles, and how initiatives function day to day.
Helped teams move from planning into practical, sustainable execution.
I help teams move from planning into execution that actually works day to day.
ACEND Lead Reviewer
Context: National accrediting body for nutrition and dietetics education programs.
Lead reviewer for the Accreditation Council for Education in Nutrition and Dietetics (ACEND) over a decade, evaluating 20+ programs across a range of institutional sizes and maturity, from newly-launched programs to long-established graduate departments at large universities and small colleges.
I've seen what works and what doesn't across the full spectrum of dietetics education in the US.
Presenting & Audience Translation
Have presented this work across formats and audiences including virtual sessions, dietitian groups, interprofessional teams, and community settings. Comfortable translating clinical and systems-level work for non-specialist audiences. Open to spokesperson, panel, and media opportunities in Food as Medicine, culinary medicine, and dietetics education.
Comfortable on the mic, in front of a room, or on camera.
Content & Education Strategy (Emerging Work)
Context: National organizations and Food as Medicine initiatives
Developing education and content that translates nutrition and culinary medicine into clear, usable tools for training and implementation.
Includes curriculum design, professional education materials, and applied learning resources.
Building toward larger-scale content and education strategy work.
I build content and education that scales without losing usability.