Rachel earned her Master of Science in Nutrition and Integrative Health at the Maryland University of Integrative Health. Her program of study blended contemporary nutrition science perspectives with traditional dietary wisdom to address the complex role of nutrition in human health. She uses evidence-based interventions and builds programs tailored to each individual using health history, functional testing, symptomatology, and genetics as guides.
Rachel sought training from a functional medicine perspective, choosing a program that prioritized a holistic, food-first approach to health. She believes that everyone has their own biochemical individuality, and that there is no “one-size-fits-all” approach to nutrition. Rachel chose nutrition as her life work because she is driven by a deep passion for food, a lifetime of being a “science geek”, and experienced years of attempting to muddle through food fads and diet culture. She is excited to join a team of certified nutritionists with experience in the field and continue learning how to support and be a health advocate for others.
Rachel says, “My mission is to empower others to take control of their own health and learn what feels best for their own mind and body. Optimal health is not just focused on avoiding illness and disease (although that’s a great place to start!), but rather on attaining the best possible health outcomes by promoting healthier behaviors while balancing physical, emotional, social, spiritual, and intellectual health. I strive to be an advocate for my clients, help them to separate fact from fiction, address the root cause of health conditions and symptoms, and become a trusted member of their wellness team.”
Outside of the office, Rachel enjoys cooking and trying new recipes. Many of her childhood memories involve helping her mom in the garden and in the kitchen experimenting with food. Her kitchen adventures involve many successes and failures, as she has both mastered the French macaron and once baked the worst pumpkin pie in history. When she’s not cooking or listening to Taylor Swift, Rachel also enjoys hiking, traveling, reading, practicing yoga, sipping coffee, and attempting to garden.
Rachel earned her Master of Science in Nutrition and Integrative Health at the Maryland University of Integrative Health. Her program of study blended contemporary nutrition science perspectives with traditional dietary wisdom to address the complex role of nutrition in human health. She uses evidence-based interventions and builds programs tailored to each individual using health history, functional testing, symptomatology, and genetics as guides.
Rachel sought training from a functional medicine perspective, choosing a program that prioritized a holistic, food-first approach to health. She believes that everyone has their own biochemical individuality, and that there is no “one-size-fits-all” approach to nutrition. Rachel chose nutrition as her life work because she is driven by a deep passion for food, a lifetime of being a “science geek”, and experienced years of attempting to muddle through food fads and diet culture. She is excited to join a team of certified nutritionists with experience in the field and continue learning how to support and be a health advocate for others.
Rachel says, “My mission is to empower others to take control of their own health and learn what feels best for their own mind and body. Optimal health is not just focused on avoiding illness and disease (although that’s a great place to start!), but rather on attaining the best possible health outcomes by promoting healthier behaviors while balancing physical, emotional, social, spiritual, and intellectual health. I strive to be an advocate for my clients, help them to separate fact from fiction, address the root cause of health conditions and symptoms, and become a trusted member of their wellness team.”
Outside of the office, Rachel enjoys cooking and trying new recipes. Many of her childhood memories involve helping her mom in the garden and in the kitchen experimenting with food. Her kitchen adventures involve many successes and failures, as she has both mastered the French macaron and once baked the worst pumpkin pie in history. When she’s not cooking or listening to Taylor Swift, Rachel also enjoys hiking, traveling, reading, practicing yoga, sipping coffee, and attempting to garden.