Danielle Daee



Age Group(s):

Patient Populations:

LGBTQIA+, Men, Neurodivergent Patients, Older adults, Peds: 16-18 years, Women

About Danielle

Danielle’s interest in nutrition began as a teenager when she started to see a dietitian herself and learned so much about healthy eating. Growing up in a multicultural family, food was always at the center of everything. She assisted her mom in the kitchen, where meals were always made with love using many different spices. Before joining the team at Culina Health, Danielle worked as a renal dietitian for a kidney care company. At the start of her career, she worked as a clinical dietitian at a long-term care facility.

Get To Know Danielle

Favorite cultural dish or comfort food: Persian herb stew and shakshuka

Go-to morning beverage: Nespresso coffee with almond milk and a splash of hazelnut creamer

Favorite book/TV show/movie: Mrs. Doubtfire and My Big Fat Greek Wedding

What’s one small thing someone can do today to work toward a balanced eating pattern/lifestyle? Set one small goal for yourself that you would like to work on and focus on that. Once you do that, you are already one step closer to where you want to be!

A habit you swear by: Planning out what I am going to cook for the week and making a grocery list of ingredients I will need so that I am prepared. If possible, meal prepping for the week is a great way to ensure that you have readily-available balanced meals when you are busy!

More About Danielle

See Danielle’s recipe for easy sesame noodles with a healthy spin.

English; Hebrew

Bachelor of Science in Nutrition and Dietetics, Long Island University

Dietetic Internship:
Lenoir Rhyne University

Registered Dietitian Nutritionist; Academy of Nutrition and Dietetics; CDR Certificate of Training in Obesity in Pediatrics and Adults

Counseling Style:

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