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Nadine Bradley

BS, RDN, CNSC

Specialties:

Sustainable Weight Loss Nutrition Anti-inflammatory Eating Pattern Autoimmune Inflammation Nutrition Exercise & Sports Nutrition Healthy Eating & Wellness Heart & Cardiovascular Health Liver Disease Plant-Based Nutrition Pre-Diabetes Prediabetes, Diabetes & Gestational Type 1 Diabetes Type 2 Diabetes

Age Group(s):

Patient Populations:

Men, LGBTQIA+, Older adults, Peds: 12-15 years, Women

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About Nadine

It wasn’t until Nadine became a competitive athlete that she started to consider and appreciate the value of nutrition. While she initially dove into learning how to nourish her body to improve her performance on the soccer field and at the gymnastics mat, her interest evolved over time, and she decided to pursue a career in dietetics. Before joining the Culina Health team, Nadine worked in inpatient and outpatient settings at hospital centers, including Keck USC, Cedar Sinai, and Swedish Medical Center.

Get To Know Nadine

Favorite cultural dish or comfort food: Vodka pasta

Go-to morning beverage: Matcha or a homemade latte

Favorite thing to purchase at the farmer’s market or grocery store: Coconut milk

Sleep ritual I never forget: Going to sleep 8-9 hours before I want to wake up.

What I listen to for inspiration: Smartless podcast

Favorite nutrient-packed snack: Pistachios

Favorite book/TV show/movieFavorite book/TV show/movie: The Office

Grocery shopping tip: Make a list and don’t go hungry.

What’s one small thing someone can do today to work toward a balanced eating pattern/lifestyle? Grab a notebook and pen, write down your long-term goals, what you are currently doing to get in your own way, and what tangible things can you change this week (the next seven days, not waiting until Sunday or Monday). After you have written this, complete one to three things the next week to get closer to your long-term health goals, and do the same thing each week.

A mindful eating moment you had recently: I have a huge sweet tooth, but when visiting my family, they do not have many sweets around. I noticed when returning home from my visit, I don’t crave sweets as much. I feel more control over my cravings after a little break.

How has your cultural culinary heritage shaped your approach to nutrition, and do you incorporate any traditional practices into your counseling? My mother is from the Democratic Republic of Congo. She does not cook based off of recipes but based on what food is available, lots of spices and medium cooking temperatures to give her time to adjust taste as the food is cooking. I tend to do the same with a casual presence in the kitchen rather than frantic. I don’t feel pressure to cook things perfectly as I have created time to perfect it. I like to listen to music, watch TV or listen to a podcast while cooking and use lots of appliances to avoid standing over a stovetop.

Nutrition philosophy in a nutshell: Make it simple. When we complicate things, we create a barrier to reaching our nutrition goals. Let’s create solutions and not more barriers.

Nutrition myth or trend you find particularly annoying and would like to set the record straight: Fad diets. The idea that an extreme diet will lead to long-term results is ridiculous. If you cannot do something for the rest of your life, it is not sustainable. Cutting out entire food groups, like carbohydrates, means no fruit, starchy vegetables or whole grains. This approach cuts out incredibly nutritious plant foods that have been proven to promote longevity, meaning our changes of living longer increase with the intake of these foods. Removing them from the diet doesn’t allow us to benefit from their amazing effects.