Dustin Mesick



Age Group(s):

Patient Populations:

Women, LGBTQIA+, Men, Neurodivergent Patients, Older adults, Patients with ADHD/ADD, Patients with ASD, Patients with depression, Patients with GAD, Patients with learning disabilities, Patients with OCD, Patients with PTSD/history of trauma, Peds: 12-15 years, Peds: 16-18 years

About Dustin

I decided to become a Licensed Dietitian Nutritionist because of my personal journey with cancer, which allowed me to understand the profound impact that nutrition can have on overall well-being. My passion lies in transformative nourishment and providing a client-centered approach to support individuals in achieving their health goals. Through my work, I emphasize the importance of creating a welcoming and inclusive space for all clients, drawing from my own lived experiences.

Get To Know Dustin

Favorite cultural dish or comfort food: Mexican cuisine: Bean and cheese burrito served with tortilla chips and salsa

Go-to morning beverage: Hibiscus tea or Yerba Mate

Favorite thing to purchase at the farmer’s market: Blueberries or pomegranate seeds

Sleep ritual I never forget: Meditation before bed

What I listen to for inspiration: My podcast: Sick & Good or my Spotify Notes-on-Nutrition

Favorite recipe: Rainbow coleslaw

Favorite nutrient-packed snack: Apple slices and peanut butter

Favorite book/TV show/movie: Kung Fu Panda

Grocery shopping tip: Ask the checker what times/days there are the least people in the store and shop during those times/days. Pick one new fruit/vegetable each week.

What’s one small thing someone can do today to work toward a balanced eating pattern/lifestyle? Buying one new fruit and/or vegetable each week. If you have a sweet tooth for candy, pair it with nuts like pecans or cashews or macadamia nuts to increase fiber.

A mindful eating moment you had recently: Paying attention to the appearance of the food while focusing on the flavor and my pacing while eating with my patients.

A habit you swear by: Cooking steamed vegetables to add on the side of any dish even if it’s a prepackaged meal or TV dinner.

What’s your nutrition superpower? Listening and guiding my patients to make SMART goals based on their limitations.

How has your cultural culinary heritage shaped your approach to nutrition, and do you incorporate any traditional practices into your counseling? Trying a variety of cuisines has made me more aware of the different foods my clients enjoy from various cultures and has equipped me with ways to guide them toward making better food choices.

Nutrition philosophy in a nutshell: I prioritize a patient-centered approach and meet my patients where they are at.

Nutrition myth or trend you find particularly annoying and would like to set the record straight: Nutrition Myth: The ketogenic diet is good for all people and that everyone should eat this way.


Bachelor of Science in Clinical Nutrition, California State University Northridge

Dietetic Internship:
Sodexo Dietetic Internship

Counseling Style:
Weight Neutral

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