FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don’t have a standard pricing system. It really depends on the needs of the client. I don’t like to do one-and-done sessions with clients, because we don’t really see any results with one or two sessions, and no rapport can be built. However, I do have custom-packaged plans that change according to the number and diversity of sessions (exercise/fitness, dietary/nutrition assessments, cooking classes, cooking demonstrations, grocery or farmers market tours, “moving” interviews), the more you wish to accomplish in a set time-frame, prices will increase. Email responses would also be included in the package on a question/answer basis between sessions.
- What is your typical process for working with a new customer?
Working with a new customer all starts with building a rapport—getting to know the client. This is a big first step that takes time and usually is more than just an interview, it’s a conversation! I would need to know who you are, what made you come to the decisions to make changes in your life, and what you are capable of. The best way to know if you’re really involved is to talk to you, so my client needs to be open about themselves and their goals and capabilities. But I assure you, we will get there.
- What education and/or training do you have that relates to your work?
Bachelor of Science: Nutrition Science, University of Connecticut Masters of Health Science: Nutrition & Dietetics, Western Carolina University Dietetic Internship, North Carolina Central University International Sports Sciences Association, Fitness Trainer Certification Clinical Registered Dietitian for 4.5 years Professional Cook and Foodservice Manager for over 9 years at multiple restaurants and colleges. Dietetic Internship Experience included: Culinary/Foodservice at SAS in Cary; NC, Clinical Dietetics at Nash Health Care Systems, Rocky Mount, NC and Duke Diet and Fitness Center, Durham, NC.