What is the right choice for you?

Clinical Whole Foods Based Nutrition
vs Registered Dietitians (RDs)

What’s different about Clinical Nutrition?

Clinical Whole Foods-based Nutrition is what you have been searching for.

Clinical Nutrition takes into account…

  • Who you are as an individual (not just which category you fall into)
  • What is your age, gender, health status, stress levels, dietary limitations
  • Identifies what are your specific needs at this specific point in time
  • If you are recovering from a severe illness and have extra needs
  • If your professional demands or physical activity requires additional nutritional support to sustain optimum functioning
  • If your prescription medications are depleting nutrients from your body

Registered Dietitians focus on numbers

Simply put, Registered Dietitians (RDs) focus on calculating calories, macro nutrients (protein, fat, carbs), and other nutrients. These calculations direct them to assemble meal plans for patients in an in-patient setting (hospital, nursing home).

Clinical Nutrition

  • Looks at how strong (or weak) your digestive tract is functioning
  • Identifies problems with your absorption of nutrients
  • Provides discussion about the insight gained by functional lab testing
  • Provides discussion about the limitations of basic lab testing
  • Works to identify your food sensitivities, in addition to, food allergies
  • Helps to clarify your understanding of the commonly-believed myths about fat, sugar, cholesterol, dairy, wheat, organic foods, GMOs, food additives, processed foods, hormones and other chemicals found in the standard industrial food supply
  • Speaks to the quality of organic food, proper cooking, avoiding GMOs
  • Provides insight into the proper use (and the choice) of key supplements that support your health issues
  • Helps you move toward truly nourishing your body

Registered Dietitians focus on guidelines

Registered Dietitians are trained to operate from officially sanctioned guidelines set by the USDA, ADA, and other government agencies.

Clinical Nutrition utilizes the latest research

Clinical Nutritionists move beyond outdated, biased guidelines and actually utilize the latest research and understanding about health, nutrition, and medicine. We recognize that one-size-fits-all guidelines do not address the individual’s health needs.

Registered Dietitian training does NOT emphasize

  • The quality of the food items, the health of the soil, or the optimum health of the animals and their products
  • If the items are organically grown vs industrially processed
  • The value of the anti-oxidants + phyto-nutrients in the food
  • Implications of whether you can actually digest the recommended foods
  • Implications of whether the recommended foods contain harmful chemicals, additives, hormones, fillers, binders, food colorings, etc
  • If the food items were made from Genetically Modified Organisms (GMOs)
  • NOTE: Most processed foods contain GMOs
  • The impact of industrial food production on our environment. How it impacts our drinking water, air supply, recreational waterways, and food safety concerns such as Antibiotic Resistance
  • NOTE: Major cause of Antibiotic Resistance is due to excessive use of antibiotics by ranchers to treat infections in animals raised in unsanitary conditions


Hospital Meals are assembled by Registered Dietitians (RDs) according to official guidelines. They usually contain…

  • jello (food colorings, artificial sweeteners)
  • juice products (sugar, sweeteners, High Fructose Corn Syrup (HFCS)
  • bread (common allergy, one of the highest glycemic indexed foods)
  • dairy (common allergy, many issues with lactose intolerance, added hormones)

Is this really high quality nutrition? Or is is simply following guidelines?

Their training guidelines are heavily influenced by the USDA’s MyPyramid (Food Pyramid); that is, the United States Department of Agriculture. Interestingly enough, if you read the USDA’s Mission Statement, there is discussion about expanding markets, providing financing, and enhancing food safety. There is not much emphasis about providing the best quality of food or educating the public about the latest research about how the best quality organic foods can optimize their health and wellbeing.

Perhaps healthy food should fall under the auspices of the US Department of Health and Human Services? Not under the government agency that promotes the economic interest of the various food industries.