I graduated from the University of Massachusetts in 1998 with a degree in Human Nutrition and continued on to obtain my certification as a Registered Dietitian (RD) in 2007. After practicing as a clinical dietitian in large urban teaching institutions (The Children’s Hospital of Philadelphia, Hahnnemann University Hospital in Philadelphia, and The University of Miami) for 7 years, I relocated to Edinburgh and earned my MSc in Food Science and Nutrition from Heriot Watt University in 2016.
My training as a Registered Dietitian included biochemistry, physiology, applied sciences and research methods which underpin nutrition and dietetics. These are complemented by social and behavioural sciences and the theories of communication to support the devolpment of skills required for my professional dietietic practice. Registered Dietitians are the only health professionals that assess, diagnose and treat dietary and nutritional problems at an individual level. Registered Dietitians, as opposed to nutritionists, are the only nutrition professionals to be regulated by law and are governed by an ethics code to ensure our work is of the highest standard.

Working in the hospital setting allowed me to support in-patients and those in the outpatient settings, focusing on individuals with cancer, heart disease, gastrointestinal disorders, diabetes and liver disease. Having also been in private practice since 2010, I have had the pleasure of working with clients seeking specific goal-oriented nutritional aims. This is where my true passion lies- supporting people to overcome barriers which will encourage good food choices for optimum health.

My focus here at the St Andrews Practice is to provide evidenced based, individual care plans for those across the life-span from aged 12 upwards, with ADHD, ASD, Avoidant Restrictive Food Intake Disorder (ARFID), food aversions, food intolerances, trauma , perinatal concerns, and those recovering from disordered eating. I have extensive experience with those suffering with primary digestive issues (i.e. IBD/IBS) and those secondary to trauma. I am continuing to developing my expertise around the impact of mental health and neurodiversity on dietary preferences and challenges , and aim to work closely with the team where required. I believe in a food-first approach and supplementation when needed. Starting new food habits can be challenging, but we will approach it together- one meal at a time.