As a Registered and Licensed Dietitian, I offer consulting services on food allergies, food intolerances, healthy menu development and nutrition analysis to corporations, restaurants, cruise lines and hotels.
My most recent project included the planning, development, execution and Implementation of the Special Dietary Needs program (gluten-free, lactose-free and 8 major food allergens) for Royal Caribbean International. This program is currently operating on board RCI's 22 ships cruising around the world and serving 65,000 guests/week. The program includes recipe analysis, training approx 6,000 crew members, product sourcing, development of GMPs and SOPs. This project was completed with minimum process disruption and preserving the foot print as much as possible.
In addition; I have generous experience with nutritional analysis for restaurants, food manufacturing consulting, special dietary needs, food labeling services, nutrition content writing and review, healthier menu options, food safety and have served as spokesperson for different brands and organizations.
My clients include: Royal Caribbean Cruise Lines, National Football League NFL, Florida Dairy Council, Broward County Health Department, Fuel Up to Play 60, WSCV Telemundo 51 and many restaurants and PR agencies.
BS, Dietetics and Nutrition, Florida International University
BS, Biological Sciences and Chemistry, Florida International University