MS in Clinical Nutrition from
New York University 

Dietetic Internship completed
at Mount Sinai Beth Israel

How did you get into nutrition? 

What do you enjoy doing when you aren’t working?

How would you describe your counseling style? 

I became interested in nutrition after I had mononucleosis in college and my body broke out in hives for a full year. I admittedly wasn't taking the best care of myself at the time – I was a sophomore in college after all! Eventually, I met with a registered dietitian at the recommendation of my doctor. The RD I worked with was incredibly nurturing and compassionate, helping me understand how significantly diet and lifestyle can impact overall health. Finding a provider who really listened to me and tailored a plan to my needs convinced me that I wanted to do the same for others.

I love going to the farmer's market on Saturday mornings, hiking a local path with my family, reading thrillers, and enjoying a great takeout meal on the porch with my husband and a bottle of wine.

Specialties

top 3 favorite foods - go!

Gentle nutrition & intuitive eating, general healthy eating & chronic disease prevention, improving relationship with food and body image, non-restrictive & sustainable weight management

Supportive, empowering, and collaborative. I view my patients as my partners – the goal is to work together to create positive change.

professional history

I’ve worked in both inpatient and outpatient settings at Montefiore and Mount Sinai hospitals. I previously founded my own private practice and served as an adjunct professor teaching medical nutrition therapy to graduate students and dietetic interns at New York University and Lehman College.

Sumo oranges

Shellfish of any kind, but especially in a seafood pasta 

Cinnamon rolls

education & Training

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