My interest in nutrition and cooking has been life-long. I have phenylketonuria (PKU), an inborn error of protein metabolism. Having followed a low-protein diet for my entire life, I was led to pursue a career in nutrition. I received a master’s degree in Human Nutrition from the University of Alabama in 2014, after having completed thesis research regarding sensory acceptability of recipes incorporating medical foods among adults with PKU. I currently practice as a clinical dietitian with Cahaba Medical Care, serving patients in Central Alabama in a primary care setting. Competence in culinary medicine has increased my confidence level in recommending and giving cooking demonstrations regarding therapeutic uses of functional foods, especially among the low-income patients in the communities I serve.
My parents have always been my heroes; they went to great lengths to not only provide for my special nutritional needs, but to help me embrace and appreciate delicious food which has a therapeutic aspect. My favorite recipe is one I created: a low-protein version of eggplant parmesan, using lots of veggies and vegan cheese. My go-to comfort food is low-protein vegetable chili, with hominy in place of beans (due to protein content). My husband gets the “protein” version of whatever I’m cooking, so he enjoys plenty of nuts, beans, lentils, etc. for me! I love cauliflower, avocado, and eggplant, but I seriously dislike beets.
My hobbies include backpacking, mountain biking, reading, and baking.
Certified on August 1, 2016.
Dr. Anne VanBeber, a Nutritional Sciences faculty member at Texas Christian University (TCU) since 1992, has served as department chair since 1998. She received a BS from Texas Tech University and earned the MS and PhD from Texas Woman’s University. A Registered and Licensed Dietitian, Dr. VanBeber was named a Fellow of the Academy of Nutrition and Dietetics in 2015. Current TCU teaching responsibilities include Food Preparation, Meal Management, Gourmet Foods, Food and Culture, and Veganism and Sustainability. Dr. VanBeber was named an Outstanding Dietetics Educator by the Texas Academy of Nutrition and Dietetics in 2001 and was honored by TCU with the Dean’s Teaching Award for significant and meritorious achievement in teaching in 2009.
Dr. VanBeber was instrumental in bringing the Goldring Center for Culinary Medicine program to Fort Worth in 2014 where she has subsequently enhanced the nutrition training of medical and allied health students from the University of North Texas Health Science Center for the past five years. An accomplished author, Dr. VanBeber has published over 30 refereed articles in professional journals, 13 articles in professional newsletters/magazines, and five chapters in reference books. She has conducted numerous presentations at state and national professional meetings and enjoys presenting food and nutrition-related programs to community and public organizations. Dr. VanBeber is a sought-after nutrition expert who has been quoted in Today’s Dietitian, Better Homes and Gardens, Cooking Light, Yoga Journal, Arthritis Today, Family Circle, Woman’s Health, Fitness, Oxygen, Looking Good Now, She Knows Low Carb, and Fort Worth Texas magazines as well as in other electronic and print media.
Interests: Cooking, gardening, traveling, nature, reading, family, expanding my comfort zone.
Certified on April 17, 2017.
Emily is a Registered Dietitian and a graduate of both Davidson College, with a degree in Anthropology, and most recently The Ohio State University with a degree in Medical Dietetics. Emily has been employed as a Registered Dietitian for 5 years with Ohio Health McConnell Heart Health Center working as an outpatient dietitian. With experience working in long term care before coming to the McConnell Heart Health Center, Emily works within multiple disciplines throughout the facility including Diabetes Education, Weight Management, Corporate Wellness and Cardiac Rehab. With interest in more experiential nutrition education, Emily and fellow colleagues have created a “Healthy Bites” program promoting more hands on recipe tasting and cooking demos in the Cardiac Rehab setting, with goals to expose patients to new ingredients and to encourage making more meals at home. Emily, with a recent certification in Culinary Medicine, hopes to combine her interests and expertise to better help the patient population that she is working with.
Interests: Nutrition, athletics, travel, and cooking.
Holly Hill RDN, CD, CCMS is a Registered Dietitian Nutritionist and Certified Culinary Medicine Specialist. She works in corporate wellness with an emphasis in nutrition education and counseling. Holly also provides recipe development, nutrition analysis, and food safety consultation services. She is training to be a specialist in non-IgE food sensitivity treatment and therapy and pursuing a certificate of training in culinary genomics.
Holly received her BS in dietetics and completed her Dietetic Internship through Brigham Young University in Utah.
Holly sits on the advisory board for the Culinary Medicine Specialist Certification through Health meets Food. She also serves on the Communications Committee of the Nutrition Education for the Public Dietetics Practice Group of the Academy of Nutrition and Dietetics.
When not busy pursuing her work and interest in culinary nutrition education or raising her five children, Holly enjoys yoga, hiking, reading, and cooking. She shares culinary nutrition information and recipes on Instagram @hollyhilldietitian.
I have had the pleasure of working with The Goldring Center for Culinary Medicine (GCCM) program since early 2014 through a partnership between Texas Christian University and Moncrief Cancer Institute. As a clinical dietitian, I never felt at ease in a hospital, and became increasingly frustrated that people’s diets were rarely the starting point for their journey back to good health. My childhood experiences, and love of cooking and eating healthy food, inspired me to become a chef (Le Cordon Bleu), and then pursue my masters in Nutrition. After graduating, I struggled to find a business that did what I wanted to do and how I wanted to do it, and I quickly realized there were no RDNs in my area who were also classically trained chefs. It just made sense to start my own business to fulfill my desire to help others learn healthy cooking to manage an illness, or condition, in a one-on-one training style.
That desire sparked Culinary Cures, a one-on-one culinary business that allows me to bring personal nutrition education and culinary coaching experiences to my clients’ home kitchens. Meeting people where they are is comforting for those in need, and it is much easier to do that in their familiar surroundings. I also teach cooking classes (8-10 participants) that revolve around many of the modules presented by GCCM. Culinary Medicine has helped me to use evidenced-based science to discuss health and nutrition with my clients and others interested in culinary dietetics. In addition to running Culinary Cures, I teach a Culinary Modifications class and act as the Culinology Liaison for Texas Woman’s University.
In my free time, I enjoy daily CrossFit classes, cooking, gardening, reading, and spending time with my husband of thirty-four years, my four kids, three grandchildren, and three dogs.
Certified on July 31, 2018.
Known as The Running Nutritionist®, award winning integrative sports & performance nutritionist Lisa Dorfman is leader to industry, academia, the public & press for more than three decades. Lisa has built a global practice, consulting to Olympian, professional, collegiate, & teenage athletes. She was the US Sailing Olympic and Paralympics Team Nutritionist for the ‘08 Beijing Olympics and Nutrition Expert for Zumba® Plate program. She is a Licensed Nutritionist, Board Certified Specialist in Sports Dietetics, Board Certified Professional Counselor, Certified USAT & USAT&F Coach, Certified Reiki Practitioner, Certified Horticulturist, Certified Chef & Fellow of The Academy of Nutrition & Dietetics.
Lisa has worked with more than 15 hospitals & medical center food service departments and spent nearly a decade working with the law enforcement system as the designated dietitian for the Federal Correctional System. As a culinary educator, Lisa was Director of the Graduate program in Nutrition for Health & Human Performance at The University of Miami, Culinary Nutrition instructor at Johnson & Wales University, and Miami Culinary Institute’s Enthusiast Series Program, and taught Kids Cooking classes, ages 3-8 for The Real Food Academy.
The author of 8 books and numerous book chapters, Lisa is a sought after media spokesperson participating in dozens of TV, radio, print, media tours, representing companies and trade groups. She served as a National Media Spokesperson for The Academy of Nutrition & Dietetics and has appeared on 20/20, Dateline, Good Morning America Health, FOX News, CNN, MSNBC and ESPN and has been featured in hundreds of publications including: USA Today, Newsweek, Wall Street Journal, New York Times, Food & Wine, Men’s Fitness, Men’s Health & Runners World magazines.
In her spare time, Lisa is a competitive runner and triathlete who has competed in more than 34 marathons (PR 2:52:32), Ironman USA Lake Placid, and hundreds of running and multisport races. In 2004, she competed for the United States on Team USA at the World Long Distance Duathlon Championships. Lisa resides in Miami, Florida with her husband Bob of 38 years and is the mom of 3 children.
‘18 Scholarship, Southern Peanut Growers, Women Chef’s & Restauranteurs (WCR)
’17 Homina PAN US Arepa Recipe Competition Finalist
‘17 National Excellence in Practice Award, DIFM, Academy of Nutrition & Dietetics
Licensed Dietitian/ Nutritionist (LD/N)
Licensed/Board Certified Professional Counselor (LMHC)
Certified Culinary Medicine Specialist (CCMS)
Board Certified Specialist in Sports Dietetics (CSSD)
Fellow of the Academy of Nutrition & Dietetics (FAND)
(RD) Registered Dietitian – CDR, American Dietetic Association-1985-(CSSD)
Board Certified in Sports Dietetics- CDR
American Dietetic Association-2006-
Licensed Mental Health Counselor-State of Florida-1988-
Board Certified in Professional Counseling (APA)
Diplomat of the American Psychotherapy Association (APA)
Certified ISAK certified anthropometrist (ISAK)
Certified USAT&F and USA Triathlon coach
Certified US Swimming Level 1 & 2 Masters Coach
FNGLA Certified Horticulture Professional (FCHP)
ServSafe® Certified Food Production Manager
Certified Chef, Miami Culinary Institute
Certified Bartender—40 hr. course
Certified Reiki Practitioner
FSMA Produce Safety Certified, Association of Food and Drug Officials (AFDO)
Professional culinary memberships include:
American Culinary Federation (ACF) –National Conference Speaker, N. Orleans, ‘18
International Association of Culinary Professionals (IACP) (‘18 IACP Judge—Cookbook Awards)
Women Chef’s and Restauranteurs (WCR)
United States Personal Chef Association (USPCA)
National Restaurant Association (NRA)
Research Chef’s Association (RCA)
Food & Culinary Professionals (FCP) of Academy of Nutrition & Dietetics (AND)
James Beard Foundation (JBF)Institute of Food Technologists (IFT)
Milette Siler has been involved with the Culinary Medicine project since 2014, when a collaboration between Moncrief Cancer Institute and Texas Christian University first brought the program to North Texas. Her career is focused upon advancing Culinary Medicine in both a professional student and community setting.
In the Professional Student arena, Milette serves as Culinary Medicine dietetic instructor for UT Southwestern’s medical school, bringing enhanced nutrition education to medical students, residents, and other health professionals. She also enjoys her continued partnership with Texas Christian University, working as an adjunct preceptor collaborating with dietetic interns to bring nutrition education to students at UNT Health Science Center. In the Community setting, Milette teaches hands-on cooking classes for cancer survivor patients served at Moncrief Cancer Institute. Additionally, she networks with local food pantries and other organizations to bring Culinary Medicine to underserved populations in the Dallas-Fort Worth area.nnMilette is an enthusiastic food scientist, and would like to take this opportunity to thank her husband and children for always being willing to try her kitchen “experiments” with a smile.
Certified on September 26, 2017.
Natalie Taft is a registered and licensed dietitian/nutritionist who earned her Bachelor of Science degree in Biological Sciences with a Concentration in Nutrition from NC State University in Raleigh, NC. She completed her Dietetic Internship and earned her Master of Science in Nutrition from Meredith College, Raleigh, NC.
Natalie currently serves as the Registered Dietitian at the Pediatric Healthy Weight Research & Treatment Center at the Brody School of Medicine at East Carolina University. Here she positively impacts the lives of youth and their families by providing medical nutrition therapy (MNT); collaborating with health care providers and community agencies; and supporting research related to childhood obesity prevention and treatment. Natalie has served as a Program Manager at the Alice Aycock Poe Center for Health Education, a Registered Dietitian with Personalized Nutrition, Inc and as an instructor with the Eat Smart, Move More, Weigh Less Program through NC State University, Cooperative Extension and the NC Division of Public Health.
Natalie has earned certificates of training in both Adult and Childhood & Adolescent Weight Management through the Academy of Nutrition and Dietetics Commission on Dietetics Registration. She is a member of the Academy of Nutrition and Dietetics, an active member of the North Carolina Dietetic Association, serving on its Annual Meeting Planning Committee and as the Marketing Chair Apprentice, and served 3-year term as President of the Raleigh District Dietetic Association. Natalie received the 2011 Recognized Young Dietitian of the Year Award from the North Carolina Dietetic Association.
Nicole is a Registered Dietitian Nutritionist who has long had a passion for the intersection of food and health.
Nicole recognizes the growing need for health professionals with an understanding of general nutrition and healthy ingredients. As Program Director for the Dietetic Internship, Nicole integrates immersive culinary education across interdisciplinary professional training programs at the University at Buffalo. Nicole is working to position the RDN-interns as partners in the kitchen with student physicians, nurses, occupational and physical therapists, athletic trainers, dentists, pharmacists, public health professionals and social workers – exploring the link between diet, disease and the role food plays in the prevention of illness together.
As these student professionals explore ways to incorporate healthy eating into their own lives, their understanding of nutrition and the role of the dietitian changes as they consider how they can help clients and patients successfully – and enjoyably – integrate nutritious foods into their own lives. Interprofessional education prepares these students to work in a collaborative, team environment to provide highly effective patient- and population-centered care. Interprofessional teams enhance the quality of patient care, lower healthcare costs, decrease patients’ length of stay, and reduce medical errors. Patients receive safer, high quality care when health professionals work effectively in a team, communicate productively, and understand each other’s roles.
44575 Garfield Rd., Building UC4, Room 117
Clinton Township , MI 48038
Certified on July 31, 2018.
Ms. Weitz is the Administrative Director of the Macomb University Center campus of MSUCOM. A faculty member since 2010, she also delivers nutrition content throughout the curriculum, and serves as an instructor in the Histology and Pathology laboratories.