I'm a dietitian and doula and I love my job!
I earned my Master of Science degree in nutrition from Bastyr University where the focus is on clinical nutrition, but also the concept of individualized nutrition and food as medicine. I completed a yearlong accredited supervised internship and passed a national board exam to become a Registered Dietitian Nutritionist (RDN).
I have a diverse work history, beginning in clinical inpatient nutrition at a hospital where I worked in the neuro-trauma ICU, cardiovascular ICU, family birth unit, medical/surgery unit, and burn unit. I also worked as an outpatient dietitian at a diabetes and weight management clinic and eventually started my own practice where I started teaching cooking classes for my patients as means for achieving optimal nutrition and health. Not only did my patients benefit from this, but I quickly learned how much I loved teaching people how to cook and began writing my first cookbook.
My cookbook, The Nutritionist’s Kitchen (Roost Books 2020) is a comprehensive guide on how to transform your food into medicine, including over 60 seasonal, whole food recipes. I’m extremely proud of this book and hope you love it as much as I do. Read more info about my book here. You can purchase it here and here.
Then, life got really busy...
Then, life got really busy and I had two beautiful children. I quickly realized how much was lacking in postpartum maternal health and knew I wanted/needed to help shift this reality and incorporate postpartum care into my work, so I became a Postpartum Certified Doula (PCD) through DONA International. Now, I work with families directly in their homes to provide holistic doula care including nutrition support and delicious and healthy meals for the whole family. I continue to teach cooking classes to the general public, both in-person and virtually, as well as provide virtual health and wellness classes.
My food philosophy...
My food philosophy stems from the concept that food is medicine and is always a part of the healing process wherever you’re coming from and whatever you’re up against. There are so many things we can do to our food, little tweaks and twists we can make, that increase the vitamin and mineral content or make something more easily digestible, for example. We can actually transform our food into medicine, and I think that’s incredibly cool.
I like to say I’m an ambassador of Culinary Medicine. This is an emerging evidence-based field that blends the art of food and cooking with the science of medicine. The belief is that high-quality foods can help prevent and treat disease. This isn’t a one diet fits all approach. Clinicians who practice culinary medicine focus on the individual, how food works in the body/their body, socio-economic-cultural aspects, and the joy of eating and cooking. To learn more about Culinary Medicine, click here.
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In food and love,
Carly Knowles, MS, RDN, LD, CD
Master of Science in Nutrition / Didactic Program in Dietetics, Bastyr University
Registered Dietitian Nutritionist, Commission on Dietetic Registration
Licensed Dietitian (in the state of Oregon and Washington)
Certified Doula (DONA International)