Michelle Moreau, CC, RDN, LD, received the Maggie Terninko Award for outstanding professional contributions in the field of public policy and legislation. Michelle serves on the NHAND Public Policy Committee as the Nutrition Services Payment Systems Coordinator and Consumer Protection Coordinator.
Michelle is currently in her seventh year of private practice as lead Clinical Dietitian and Culinary Nutritionist at Healthy in the Kitchen, LLC, in Portsmouth, NH. As both a Registered Dietitian and Chef, Michelle helps patients with what to eat, as well as how to prepare it.
Michelle received her formal Culinary Arts training and Culinary Nutrition education from Johnson & Wales University, Providence, RI. During that time, she worked as an assistant to the Department Chair of Culinary Nutrition to develop and edit department materials and help prep the department for their Education in Nutrition and Dietetic Program Accreditation Review. She also founded Sans Gluten, the university’s flagship gluten-free baking and pastry student club dedicated to the education of the medical nutrition therapy behind the gluten-free diet, the science behind gluten-free food product development, and proper HACCP procedures of food preparation for persons with food intolerance/allergies.
Michelle completed a dietetic internship with New York-Presbyterian Hospital (NYP) and the University Hospital of Columbia and Cornell. Her Nutrition Fellowship at NYP Columbia University Medical Center, focused on medical nutrition therapy and patient education.
As the first undergraduate intern at Tulane University School of Medicine in New Orleans, LA, Michelle worked alongside Tulane’s Committee for Curriculum Development of the Goldring Center for Culinary Medicine, a culinary nutrition teaching kitchen. These ‘hands on’ cooking classes are required study for every Tulane School of Medicine medical student and is a program that has since been adapted by many other medical school programs throughout the country.
Her culinary experiences include cooking for the A & E network television series Heavy, a reality drama focused on real life extreme transformations and weight loss.
Michelle was invited to participate in the University of Chicago Celiac Disease
Center’s 7th Annual Celiac Disease Preceptorship program, an intensive training course for medical professionals. More recently, Michelle completed her AND Certification in Chronic Kidney Disease Nutrition Management.
Michelle’s professional affiliations include American Culinary Federation (ACF) and the Academy of Nutrition and Dietetics. Michelle is also an ACF Certified Culinarian (CC).