Debra Grossano is a registered dietitian with an undergraduate degree in Exercise Science from Rutgers College, Rutgers University in New Brunswick, NJ and a master’s degree in Clinical Nutrition from New York University in New York City. She completed a rigorous internship at Mount Sinai Medical Center in New York City. She has 3 years of clinical nutrition experience in a hospital setting, including dialysis work. She has been in the private practice for 8 years. Debra formed Riverfront Nutrition Associates in 2007 after working in private practice in NYC.
Debra is a Certified Diabetes Educator. This is a specialty in diabetes care that involves extensive experience and a nationally certified exam. Debra also is a Certified Insulin Pump Trainer for one of the top insulin pump companies.
Debra is the co author of the 28 Mediterranean Diet for which she appeared on Channel 7 morning news. The book is a collection of meal plans and recipes from a famous long island Mediterranean restaurant. It promotes the Mediterranean lifestyle and foods and transforms it into a realistic, everyday plan.
Danielle Press graduated from Lehigh University with a Bachelor’s of Science degree in Clinical Psychology. Wanting to combine her skills in psychology with her love and passion for nutrition, she went on to complete a master’s degree in Applied Physiology and Nutrition at Teachers College, Columbia University. During this time she completed a dietetic internship with Columbia University’s program, which included rotations at Hoboken University Medical Center, the Renfrew Center in New York City, and New York State Psychiatric. Danielle has a Certificate of Training in Adult Weight Management and is working towards her certification in diabetes education.
Danielle is also an active member of several professional organizations including The American Dietetic Association and several Dietetic Practice Groups: Weight Management, Nutrition Entrepreneurs, and Behavioral Health.
Her nutrition philosophy is based on an intuitive eating or a non-diet approach to ultimately help others develop a healthy relationship with food. She enjoys working closely with her clients to truly individualize a plan for them that will be life-long, realistic, and effective. Danielle believes in setting realistic goals for her clients and integrating behavior modification in her sessions.
After obtaining a bachelors degree in psychology from Emory University, Carrie entered the field of advertising. In her quest for overall wellness, however, she developed a passion for nutrition and ultimately decided to change career paths. With an initial interest in holistic nutrition, Carrie attended the Institute for Integrative Nutrition in New York City where she was inspired by great speakers such as Andrew Weil and Dr. Walter Willett and was exposed to unique nutrition philosophies such as raw food, macrobiotics, and Ayurveda. There she honed her counseling skills and learned a great deal about the healing aspects of different foods. Inspired by the program, she continued her nutrition education at Hunter College, completing a didactic program in dietetics. Carrie then entered a rigorous clinical internship through the food service company Aramark, interning at several New York hospitals and ultimately becoming a registered dietitian.
Carrie began her nutrition career as a dietitian at Bay Park Nursing Home in Bronx, NY. This was followed by work as a clinical dietitian at Hoboken University Medical Center, where Carrie excelled in providing nutrition therapy to patients with an array of disease states. In 2010 Carrie joined Riverfront Nutrition Associates where she began counseling patients for weight loss, diabetes, heart disease and multiple other conditions. With her husband’s career moving her to Baltimore, MD, Carrie next worked as a clinical dietitian at Baltimore Washington Medical Center. Carrie is now thrilled to be back in New Jersey working once again for Riverfront Nutrition Associates and embracing her passion for nutrition counseling on an individual basis.
Carrie believes in formulating nutrition plans specifically targeted toward each patient’s unique circumstances. She recognizes that emotions can impede one’s ability to successfully achieve nutrition goals as much as or even more than poor food choices alone, and thus incorporates behavior modification into her nutrition counseling process.
Jacqueline Pollack graduated from the University of Michigan with a Bachelor’s degree in Psychology. With a passion to merge her interests in human psychology and nutrition, she continued on to complete a Master’s degree in Clinical Nutrition and Dietetics at New York University. During this time, she became a Registered Dietitian after completing a rigorous dietetic internship at New York-Presbyterian Medical Center.
Jacqueline has worked with the New York Eye and Ear Infirmary in Manhattan providing clinical nutrition services to patients with various nutritional and medical needs requiring dietary intervention. She is also a contributing writer to TheBeautyBean.com, an online health and wellness publication, where she shares monthly cooking tips, recipes, and strategies for a healthy lifestyle though behavior modification. Jacqueline is currently working toward her certifications in both diabetes education and weight management. She is an active member of the Academy of Nutrition and Dietetics, the Greater New York Dietetic Association, and the Nutrition Entrepreneurs, Weight Management and Behavioral Health dietetic practice groups.
Her passion for promoting healthy lifestyle behaviors and how they contribute to not only medical health but quality of life is what brings Jacqueline joy in her everyday work. With a love for cooking, she longs to inspire others to come back to the kitchen and experiment with food. She believes in a non-diet approach, working closely with each client’s personal preferences to design successful, individualized plans and goals that are realistic, nutritionally sound, and satisfying.
Rachel Saks has Bachelor’s degrees in Sociology from Columbia University and in Jewish Philosophy from The Jewish Theological Seminary of America. She was a New York City Teaching Fellow and has a Master’s Degree in Education. After spending two years teaching for the New York City Department of Education, Rachel decided to combine her loves of food and counseling and become a Registered Dietitian. She completed her Graduate Didactic Program in Dietetics at New York University and went on to the NewYork Presbyterian Hospital Dietetic Internship. Rachel then worked at Bronxworks, a non-profit agency in the South Bronx, as a nutritionist for people living with HIV/AIDS.
Rachel has loved to cook ever since she was old enough to stand on a chair at the counter and wield a plastic knife. She has taught cooking classes at JCC Manhattan and the Center for Kosher Culinary Arts. Rachel developed and ran Healthy Living, a program for 8-16 year olds that combines nutrition education, mindful eating, cooking instruction and physical activity. Rachel also is the co-author of Jewish American Food Culture. Rachel brings a unique, holistic philosophy to nutrition counseling. She believes that a healthy lifestyle is built on making the right choices in the kitchen, at the supermarket, and at the table.
Hyemyung Kim fell in love with nutrition and wellness after happening upon a nutrition class during her undergraduate years at New York University. She obtained her Bachelor’s of Science degree in Nutrition and Dietetics and completed her internship at the formerly known University of Medicine and Dentistry of New Jersey, now part of Rutgers School of Health Professions. She is credentialed as a registered dietitian and as a certified nutrition support clinician.
Hyemyung currently works at a prestigious hospital in the metro area, focusing her passion and expertise in pediatric and neonatal nutrition. She cares pediatrics with a variety of conditions including multiple food allergies, irritable bowel disease, inflammatory bowel disease (Crohns/ulcerative colitis), short bowel syndrome, celiac disease. Hyemyung also specializes in counseling for underweight and overweight children. While Hyemyung specializes in pediatric nutrition presently, she also has extensive experience in adult nutrition counseling, including weight loss and digestive issues.
Hyemyung welcomes a non-diet approach to nutrition, and believes in mindful eating. She enjoys helping clients develop a healthy and enjoyable relationship with food, and works closely with them to find their own individualized pathway to nutrition and health that is long-term and sustainable.
Angela Gracia Sullivan is a Registered Dietitian Nutritionist, with a Bachelors of Science in Nutrition from Cornell University, Ithaca, NY. Angela completed her Masters Degree and internship in Clinical Nutrition from New York University and Tisch Hospital in New York City. Angela’s experience with in patient and out patient Nutrition extends over the last 17 years.
Angela’s experience includes designing menus and cooking meals for specific disease populations, as well as counseling for weight loss, diabetes and digestive disorders.
Angela’s current passion for nutrition aims to address the special needs of the Hispanic and Spanish speaking populations. She is fluent in Spanish and is originally from Colombia. Her main focus is to enhance cultural and ethnic traditions while promoting healthy eating habits, weight management and overall disease prevention.
Katie completed her undergraduate degree at Syracuse University, with a B.S. in Nutrition and Dietetics. She then went on to her dietetic internship program at the College of St. Elizabeth. Currently, Katie works in a fast pace hospital setting, helping to educate patients with heart disease, chronic kidney disease, diabetes, GI distress, and weight management.
Fast forward to now, Katie is a member of the Integrative and Functional Nutrition Academy, where she is able to utilize tools learned from Integrative Medicine approach and incorporate it into her counseling technique. Katie approaches nutrition counseling with three core aspects: whole foods, lifestyle/environment, and physical activity. For Katie, nutrition is about assessing the whole person’s lifestyle to make behavior modifications that to lead to a healthy wholesome life. Nutrition isn’t just about nourishing the body with food, but how people nurture themselves – mind, body, and spirit.