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Back in my 20’s, I used to think Mountain Dew and Pop-Tarts were considered breakfast and the extreme stress I faced everyday as an analyst meant I was successful. I started to reconsider those beliefs once I was living with IBS. In looking for ways to overcome this condition, I started to learn more about nutrition and stress management.
As I made small changes, I started to feel better.
The connection I found between food, lifestyle, and health was amazing! After my IBS improved, I decided to go back to school to study nutrition and become a registered dietitian. I knew I had finally found my passion.
After working in many areas of nutrition, I decided to start a private practice so I could adopt an integrative and functional approach to healing digestive disorders.
The low FODMAP diet is one of my favorite tools to teach clients, because it can provide amazing digestive symptom relief.
I am excited to be part of the FODMAP Everyday Success team to help people learn about the low FODMAP lifestyle. I know first-hand that food and lifestyle can make a huge difference and want to share my knowledge and experience with those who are suffering.
FODMAP Everyday interviewed Jody – and you can learn more about her here!
Jody completed coursework in dietetics at Kansas State University in 2007. In 2008, she completed a nine-month internship with Adagio Health in Pittsburgh, PA. Jody is currently a registered dietitian nutritionist and licensed dietitian nutritionist in the state of Pennsylvania. Some of her experiences include:
- Director of Nutritional Services at Vivante Health
- Integrative and functional dietitian in private practice in Pittsburgh, PA
- Nutritionist in pediatrics for three years at Early Intervention Specialists in Pittsburgh, PA
- Renal dietitian for two years at Fresenius Dialysis in Pittsburgh, PA
- Clinical dietitian for two years at Trinity Health Center in Steubenville, OH
Description of Practice
You can reach Jody to work with her here.
She specializes as an integrative and functional dietitian helping clients with digestive disorders including:
- Crohn’s disease/ulcerative colitis
- Celiac disease
- Food allergies/intolerances
- Consulting services: writing evidence-based nutrition articles and handouts, creating e-books, and recipe development
If you like to order salads when you eat out, get in the habit of bringing a small container of your favorite low FODMAP dressing along. When you order, just tell your server that you don’t want any dressing and simply use your own.
Pasta Primavera is a great way to get dinner on the table fast using fresh vegetables and one of my favorite low FODMAP pantry items, Frontier Simply Organic Italian Seasoning, which is garlic and onion free. It combines oregano, marjoram, thyme, rosemary, basil and sage for tons of Italian flavor. While your favorite brown rice pasta is cooking, add a little olive oil to a sauté pan and cook red bell pepper strips, diced zucchini and a small amount of snow peas until crisp tender. Sprinkle with the Italian seasoning. Drain pasta when al dente, add to skillet and toss everything together, seasoning with salt, pepper and grated Parmesan cheese. Dinner is ready in the time it takes to cook the pasta!