Kelsey received her Bachelor of Science in Nutrition from the University of Massachusetts Amherst. She completed her dietetic internship at Massachusetts General Hospital (MGH) in Boston.
Kelsey began her nutrition career as a clinical dietitian at MGH and long term care centers. However, she soon realized she wanted to focus more on wellness and prevention, so she moved to Vermont and spent a year working at a farm/farm-to-table kitchen and bakery, gaining a fresh perspective on the value of local foods, and the joy and nourishment of farm-fresh meals. She continues to enjoy gardening and cooking, and has now integrated nutrition and baking by opening her own bakery, selling “healthier” baked goods at local farmers markets.
Kelsey’s favorite part about being a dietitian is seeing the big impact that small changes can have on a person’s quality of life. She loves helping people find balance and improve their relationship with food by focusing on mindful and intuitive eating. She can serve patients with a variety of nutrition-related conditions, including but not limited to:
- Weight management
- Diabetes management
- Heart health
- Vegan/vegetarian nutrition
- Irritable Bowel Syndrome (IBS)
- Kidney disease
- Eating disorders