Anne Cook Carroll



Age Group(s):


Patient Populations:

Neurodivergent Patients, LGBTQIA+, Men, Older adults, Women

About Anne

As a college lacrosse player, Anne became acutely aware of the connection between what she ate and her athletic performance. This started her journey exploring the world of nutrition and wellness, and led her to discover a passion for cooking. After graduating from college, she worked with food and restaurant clients at a PR and marketing firm. In telling their brand stories, she learned about sourcing, food systems, and the importance of accessibility to healthy food. She decided to leave the PR world to pursue a Master’s degree in nutrition and the registered dietitian nutritionist credential. Once she started her coursework, she quickly fell in love with the science of nutrition and the power of food in disease prevention and management. Before joining the team at Culina Health, Anne was an inpatient dietitian at CarePoint Health Bayonne Medical Center, working in critical care, oncology, diabetes, cardiovascular, and gastrointestinal diseases, and a private practice dietitian specializing in weight management and bariatric surgery. Anne also works as a nutrition content editor and freelance writer for Verywell.

Get To Know Anne

Favorite cultural dish or comfort food: Pizza

Go-to morning beverage: Coffee

Favorite thing to purchase at the farmer’s market or grocery store: Seasonal produce

Favorite recipe: My grandfather’s meatballs

More About Anne


Master of Science in Clinical Nutrition, New York University

Dietetic Internship:
NYU Langone Health, Mount Sinai Hospital

Registered Dietitian Nutritionist, Academy of Nutrition and Dietetics

Counseling Style:

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