Hi! I'm Tyffanie, a bilingual registered dietitian nutritionist (RDN).
I began studying nutrition because of my love for food and my desire to work in a capacity that helps others. Nutrition seemed like it could bridge the two, and since entering the field over 4 years ago, that suspicion has been confirmed.
Since starting on the path to become a dietitian, I have fallen in love with food and cooking in a whole new way. It helps that I'm a science nerd too! Every time I bake and see my muffins begin to brown, I think of the maillard reaction I learned about in Food Science (it's a reaction between protein & sugars in a food that causes browning). That class blew my mind in so many ways as I learned the chemistry behind certain cooking techniques - it was an "aha" moment that put the puzzle pieces together.
I wasn't always a self-proclaimed foodie though, and my diet wasn't always mostly plant-based. Growing up the only vegetables I ate were peas and corn. Now the only vegetables I don't eat are cucumbers and fennel. I did learn how to bake as a kid, thanks to annual baking traditions with my parents. However, my cooking skills took a long time to form. I thought I was doing a decent job with my culinary skills in college...making lasagna, baked chicken with RiceARoni and sloppy joes. But when I moved to Chile, I discovered I didn't know how to do much scratch cooking. Like at all. There was no such thing as canned beans down there (at least not in 2007). The first time I tried to make black beans for enchiladas, I didn't put enough water in the pot with the soaked beans, forgot they were cooking, and scorched the whole thing. The beans were charcoal and the pot was black. Epic fail! My husband loves to tell that story, even though it makes me wince just a bit...So why am I telling it? Because it just goes to show that cooking is a skill - it is something you can learn, not something you just know. Sure, some people may have more culinary intuition than others, but that doesn't preclude someone from being able to learn the basics and get comfortable in the kitchen.
Over the years, I have taught Spanish-English nutrition workshops at local farmers' markets to groups as small as 5 and as large as 75. I have conducted research on dental caries risk in a pediatric dental clinic and on school lunch consumption in a NYC public K-8 school. I have counseled clients looking to beat sports-induced fatigue, prepare for pregnancy, and modify their diets to be heart healthy, better control their diabetes, and lose weight. I am also a certified Group Fitness Instructor and believe that exercise is an important component of a healthy lifestyle.
In my free time, I enjoy going on picnics with my husband and long-haired mini dachshund (Dulcinea), exploring NYC, shopping at farmers markets, taking dance classes, practicing yoga, and spending time with friends.
- Certified Dietitian Nutritionist, New York State Education Department, December 2017
- Registered Dietitian Nutritionist, Commission on Dietetic Registration, September 2017
- Master of Science in Nutrition, Teachers College, Columbia University, May 2017
- Dietetic Internship, Teachers College, Columbia University, July 2017
- Bachelor of Science in Business Administration, University of Colorado-Boulder
- ACE-certified Group Fitness Instructor
- Bilingual in Spanish - English
- The Academy of Nutrition & Dietetics (AND)
- New York City Nutrition Education Network (NYCNEN)
- Greater New York Dietetics Association (GNYDA)
- New York State Academy of Nutrition & Dietetics (NYSAND)
- Public Health/Community Nutrition Dietetic Practice Group
- Sports, Cardiovascular & Wellness Nutrition Dietetic Practice Group
- The NYC Lady Project
- Wellness & fitness
- Weight management
- Ethics in the nutrition profession
- Spanish language skills for dietitians
- Best practices for nutrition education
- Farmers markets & sustainable eating
- Nutrition for professional dancers