Professional Development

Certification

• Registered Dietitian, Academy of Nutriton and Dietetics (06/2009)

Seminars and Conferences

• Re:Think Food reThink Food, a unique collaboration between The Culinary Institute of Americaand MIT Media Lab, brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices. (11/2014)
• Nutrition and Cancer Research Practicum; DHHS, NIH, NCI Up to a third of deaths may be linked to lifestyle factors such as diet, physical activity, and obesity. Another third of deaths are due to tobacco products. Diet, as well as tobacco use, infections, and chemicals or hormones are major risk factors that can be changed. There is strong evidence that eating a healthy diet, being physically active, and achieving and maintaining a healthy body weight can help lower cancer risk. (02/2009)
• Healthy Kitchens, Healthy Lives, Harvard & Culinary Institute of America Physicians, nutrition professionals, economists and politicians, with unprecedented unity, are warning that recent increases in obesity and diabetes rates are creating extraordinary public health challenges nationally and globally. According to a 2005 Institute of Medicine report: "The great advances of genetics and biomedical discoveries could be more than offset by the burden of illness, disability and death caused by too many people eating too much and moving too little over their lifetime." (09/2008)