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.
I'm an ambassador of Culinary Medicine
I earned my Master of Science degree in nutrition from Bastyr University where the focus is on clinical nutrition, but also this 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. Eventually, I started my own practice within a naturopathic outpatient women’s clinic where I focused more on cooking with my patients as means for achieving optimal nutrition and health. I started teaching cooking classes at another local hospital and began writing my first cookbook.
My cookbook, The Nutritionist’s Kitchen, will be published by Roost Books in fall 2020. It’s a comprehensive guide on how to transform your food into medicine, including over 60 seasonal recipes. I’m extremely proud of this book and I can’t wait to share it with you all soon!
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In food and love,
Carly Knowles, MS, RDN
Registered Dietitian Nutritionist, Commission on Dietetic Registration
Master of Science in Nutrition / Didactic Program in Dietetics, Bastyr University