FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge $150/hour for my services. On the initial session when I do a very comprehensive and thorough evaluation and assessment with a long health and family history and review all the client's lab tests and blood work and food diary and medications and allergies and concerns, this could become quite the financial investment, so I discount on the first session to $125/hour. This fee is for the time involved in reviewing and evaluating the information shared, as well as designing and explaining your food plan, and does not cover the cost of any supplements that may be appropriate once we complete the assessment-eval and see what is needful to provide support for healthy functioning.
- What is your typical process for working with a new customer?
The newly interested client-to-be will call my office or send me an email requesting support for their personal health situation or challenge. I will explain the dynamic of the assessment process and functional medicine approach to address their issue, and offer a possible scheduling time. The client will check their schedule and see when is a good match and we will book their appointment. The client will be asked to bring in a 3-day food diary, all relevant lab tests from the prior 2 years, containers of any medications or supplements they may be taking (so I can read all the ingredients listed), any questions they can think of for me prior to coming in, and a brief health history citing any surgeries or injuries they think may be relevant to the current situation. All of this is reviewed during the first session as well as any actual health/personal preferences/family history in order to have sufficient information to create their individualized food plan and make appropriate supplement recommendations. Follow up visits are typically set up for 3-4 weeks after the initial session.
- What education and/or training do you have that relates to your work?
My colleagues jokingly refer to me as a "continuing education junkie". It seems like I am in some kind of training, workshop, seminar, webinar, symposium or conference every month. I recently attended a 2 day event in Miami where I was on a "hug-hello" basis with almost every speaker on the program. I am honored to be recognized in my field as being "cutting edge" and a resource to my peers. I always have more continuing education credits than are required to maintain my licensure. I do not attend these events only for the CEU's, I go for the information so my clients know they can trust my recommendations. I have been in life-long learning mode since completing my Master's in Public Health Nutrition at the University of North Carolina at Chapel Hill and my Clinical Internship at Johns Hopkins Hospital. I am on several Board of Advisors and taught nutrition at the college level from 1997 til 2017.