Curriculum and Materials Development

§         Course Planning and Facilitation  

§         Basic Nutrition

§         Whole Foods Nutrition and Cooking

§         Health and Hygiene    

§     Menu Planning and Recipe Development

§         Organic Foods

§     Seasonal and Regional Eating

Food Service Management Consulting

§         Incorporating nutrition into planning

§         Meeting the needs of diverse clientele/populations

§         Sourcing food locally

§         Whole food menu planning

§         Recipe development

§         Organic versus traditional purchasing

Specializing in nutrient needs for:

§         Childhood overweight/obesity  

§         Malnutrition and micronutrient deficiencies  

§         Pediatrics (infants and children) 

§         Pregnancy/teen pregnancy

§         Older adults

§         People living with HIV/AIDS 

§         Food allergies 

§         Diabetes  

§         Cardiac Disease

§         Vegetarian diets