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