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I am a Registered Dietitian (RD) with the American Dietetic Association. I earned a Masters Degree (MS) in Nutrition Education from Teachers College of Columbia University in 1995 and a Bachelors Degree (BS) in Psychology from University of Massachusetts in 1985. I am a Licensed Dietitian (LDN), which means the state of North Carolina recognizes my credentials.
I have been exploring nutrition on a personal, educational, and professional level since 1986. I decided to study nutrition in graduate school due to my own discovery of improved health and well-being through better eating. Over the ensuing years, I have increasingly encountered the important relationship between food and ecology. The way we grow our foods, where they're grown and transported to, who is making what kinds of profits, and how the foods affect the health of our planet and our own bodies are all intertwined and impact us all greatly.
I have been following a gluten-free diet since 1995 and have noticed that I feel much better. Many of my chronic symptoms have all but vanished. (A gluten-free diet excludes wheat, rye, barley, and oats.) Because of my experience, I have decided to pursue a specialty in food sensitivities. I help others realize the important benefits that food-sensitive individuals can gain from eating "safely" and nutritiously, while at the same time learning to enjoy a new way of eating.
I am a charter member of the Asheville Gluten Intolerance Group (GIG) and was a founding member of EarthSave Boston. I have volunteered for the French Broad Food Coop, MANNA Food Bank while living in Asheville, NC.
Some of my interests include spending lots of time in the kitchen trying out new recipes, bicycling, hiking, loving kitties, keeping up-to-date on independently produced news, traveling, and listening to music of many kinds.
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Creating a Space of Well-being Through Healthy Eating and Sustainable Living
Robin Stone, MS, RD • robin@robinstonenutrition.com