It also ideally contains plant-based foods like fruits, veggies, whole grains, and beans and legumes.
Start with a lean protein such as skinless chicken, salmon, or beans and lentils.
To serve her diverse patients, she demonstrates cultural sensitivity and knowledge of customary food practices.
Franco is also a corporate wellness consultant who conducts wellness counseling and seminars for organizations of every size.
She created the sports nutrition rotation for the New York Distance Dietetic Internship program.
She is the chair of the American College of Lifestyle Medicine’sRegistered Dietitian-NutritionistMember Interest Group.
Kara Andrew, RDN, LDN, is the director of health promotion forMemorial Hospitalin Carthage, Illinois.
She earned her master’s in exercise and nutrition science at Lipscomb University.
Kelly Kennedy is a licensed dietitian-nutritionist with over 14 years of experience in digital media.
Alison Ozgur, RDN, is a wellness expert with advanced training in whole-food, plant-based nutrition.
Ozgur has led numerous lectures and workshops at the Miraval Arizona Resort and Spa in Tucson.
She is pursuing a third masters degree in global health from Arizona State University.
Julie Cunningham has been a registered dietitian for more than 25 years.
She is a certified diabetes care and education specialist (CDCES) and an international board-certified lactation consultant.
Ms. Cunningham received a bachelor’s degree from Appalachian State University in North Carolina.
Ms. Cunningham has worked in women’s and children’s health, cardiology, and diabetes.
Kayli Anderson has over a decade of experience in nutrition, culinary education, and lifestyle medicine.
She believes that eating well should be simple, pleasurable, and sustainable.
She’s a student of herbal medicine and women’s integrative and functional medicine.
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