What should the customer know about your pricing (e.g., discounts, fees)?
I generally charge for nutrition services by the hour, however, combining sessions into a package is a great value for the budget-conscious client. While it may appear that clients simply meet with me for 30-60 minutes, there is much more invested into my client behind the scenes. I assess and analyze their health and nutrition history, make individualized recommendations, and support clients in continued follow-up through phone or email after the session ends. That type of service is difficult to capture in a single hourly rate, so if you have questions about rates please do not hesitate to ask!
What is your typical process for working with a new customer?
For an initial consult, I sit down and get to know you - your health history, your relationship with food, your likes and dislikes, your routine, your goals - it's all about you. From there, I provide the information needed to answer any and all questions and together we develop a plan of action. No goal is too small or too large, all I ask from my new clients is a willingness to share, learn, and be open-minded through the process. Going forward, I provide the on-going support and accountability needed for lifelong, sustainable changes.
What education and/or training do you have that relates to your work?
I have a Master's degree in Clinical Nutrition through the University of Kansas Medical Center in Kansas City, KS. I am registered through the Commission on Dietetic Registration and licensed in the states of Missouri and Kansas. I actively participate and volunteer with the Academy of Nutrition and Dietetics on the national and state level, connecting me to a wide network of experts in the areas I specialize in, such as sports nutrition, media and communications, and recipe development and culinary nutrition. I participate in annual continuing education events to ensure I remain updated on the latest findings in the field of nutrition research. I have the knowledge and experience to then translate that information to you in a way that is practical and realistic to implement in real-life scenarios.
How did you get started doing this type of work?
I became a dietitian because I LOVE FOOD. Plain and simple, I love everything about it. Naturally, that sparked my curiosity and I dove into this field to learn more about how nutrition supports total health. Now, I find great joy in cooking, experimenting with flavors in the kitchen, and developing fun, new ways to refresh old advice. I'm a lifelong learner, so my inner nerd truly enjoys staying up-to-date on nutrition and food trends, the latest research, and new ways to better serve my clients.
What types of customers have you worked with?
I have worked with individuals, families, small groups, companies, brands, and local & national media sources.
What advice would you give a customer looking to hire a provider in your area of work?
Before working with someone for nutrition or dietary changes, ask them about their educational background and credentials. Ask them about their experience in the field and the types of clients they've worked with in the past.
What questions should customers think through before talking to professionals about their project?
How ready am I to make a change? What am I willing to invest to meet my goals (time, effort, money)? What do I value and why is it important for me to improve or maintain my health? These questions will help you understand your starting point and help me to better understand if we are a good fit to work together!