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I became a dietitian with the specific goal of helping people alleviate their digestive symptoms, and have found gastroenterology to be the most dynamic, challenging, and rewarding space in patient care. It is also a field where my passion for food and poop, and talking about these things simultaneously, is welcomed and useful. The intimate relationship between food and the GI tract is well-established, and I enjoy using this knowledge to help my patients have a better quality of life and improved ¾«¶«Ó°Òµ outcomes. While I utilize nutrition to facilitate digestive comfort, ±õ’m dedicated to supporting food flexibility and positive relationships with eating.ÌýÌý

My training includes nutrition therapy for a variety of GI disorders and conditions, including irritable bowel syndrome (IBS), Small Intestinal Bacterial Overgrowth (SIBO), and food intolerances, as well as GERD, celiac disease, and inflammatory bowel disease (IBD). I utilize my background in medical nutrition therapy, clinical research, and culinary nutrition to provide both evidence-based and practical nutrition strategies for symptom management. Each patient’s ¾«¶«Ó°Òµ history and life circumstances are unique, so I collaborate with my patients on personalized approaches to their nutrition. I aim to reduce the fear and confusion that can surround eating when faced with GI symptoms, and importantly increase food enjoyment.ÌýÌý

In addition to counseling patients, I contribute to multiple publications on topics of nutrition and digestive ¾«¶«Ó°Òµ. My advice has been featured in Forbes, CNN.com, Women’s ¾«¶«Ó°Òµ, Medscape, Everyday ¾«¶«Ó°Òµ, and Verywell ¾«¶«Ó°Òµ, among others. ±õ’v±ð been a guest speaker for dietetic organizations including the national Academy of Nutrition and Dietetics and the New York City Nutrition Education Network, and a guest lecturer at Teachers College, Columbia University. Additionally, ±õ’m a clinical preceptor for dietetic students and lead GI nutrition training groups for registered dietitians.ÌýÌý

My free time often still revolves around food. I enjoy cooking and eating with friends and family, as well as exploring new food destinations near and far. Although ±õ’m a lifelong New Yorker, I love the warm weather and spend the cold winter months dreaming about the beach and working on my beach glass collection.Ìý