My interest in nutrition and cooking has been life-long. I have phenylketonuria (PKU), an inborn error of protein metabolism. Having followed a low-protein diet for my entire life, I was led to pursue a career in nutrition. I received a master’s degree in Human Nutrition from the University of Alabama in 2014, after having completed thesis research regarding sensory acceptability of recipes incorporating medical foods among adults with PKU. I currently practice as a clinical dietitian with Cahaba Medical Care, serving patients in Central Alabama in a primary care setting. Competence in culinary medicine has increased my confidence level in recommending and giving cooking demonstrations regarding therapeutic uses of functional foods, especially among the low-income patients in the communities I serve.
My parents have always been my heroes; they went to great lengths to not only provide for my special nutritional needs, but to help me embrace and appreciate delicious food which has a therapeutic aspect. My favorite recipe is one I created: a low-protein version of eggplant parmesan, using lots of veggies and vegan cheese. My go-to comfort food is low-protein vegetable chili, with hominy in place of beans (due to protein content). My husband gets the "protein" version of whatever I'm cooking, so he enjoys plenty of nuts, beans, lentils, etc. for me! I love cauliflower, avocado, and eggplant, but I seriously dislike beets.
My hobbies include backpacking, mountain biking, reading, and baking.
Certified on July 31, 2018.
After pursing Internal Medicine residency at University of Florida and subspecialty training in Endocrinology,Diabetes and Metabolism at Stanford University and Clinics I moved to MUSC in 2006. During my first years as an Attending I realised that my education in nutrition had been subpar, and an interaction with a patient suffering from food insecurity changed my path going forward. Since then I have pursued nutrition education on my own with a specific focus towards addressing them within the realm of food insecurity in my patients. Approximately half of my time is spent in teaching students with the hope of expanding their own nutrition education and their understanding of how that interacts with noted social determinants of health in their patients' lives.
Certified on August 1, 2016.
Dr. Anne VanBeber, a Nutritional Sciences faculty member at Texas Christian University (TCU) since 1992, has served as department chair since 1998. She received a BS from Texas Tech University and earned the MS and PhD from Texas Woman’s University. A Registered and Licensed Dietitian, Dr. VanBeber was named a Fellow of the Academy of Nutrition and Dietetics in 2015. Current TCU teaching responsibilities include Food Preparation, Meal Management, Gourmet Foods, Food and Culture, and Veganism and Sustainability. Dr. VanBeber was named an Outstanding Dietetics Educator by the Texas Academy of Nutrition and Dietetics in 2001 and was honored by TCU with the Dean’s Teaching Award for significant and meritorious achievement in teaching in 2009.
Dr. VanBeber was instrumental in bringing the Goldring Center for Culinary Medicine program to Fort Worth in 2014 where she has subsequently enhanced the nutrition training of medical and allied health students from the University of North Texas Health Science Center for the past five years. An accomplished author, Dr. VanBeber has published over 30 refereed articles in professional journals, 13 articles in professional newsletters/magazines, and five chapters in reference books. She has conducted numerous presentations at state and national professional meetings and enjoys presenting food and nutrition-related programs to community and public organizations. Dr. VanBeber is a sought-after nutrition expert who has been quoted in Today’s Dietitian, Better Homes and Gardens, Cooking Light, Yoga Journal, Arthritis Today, Family Circle, Woman’s Health, Fitness, Oxygen, Looking Good Now, She Knows Low Carb, and Fort Worth Texas magazines as well as in other electronic and print media.
Interests: Cooking, gardening, traveling, nature, reading, family, expanding my comfort zone.
Certified on June 6, 2017.
I am a board certified orthopedic surgeon with a strong interest in nutrition as well as teaching. I graduated from the University of Vermont College of Medicine and did a residency in orthopedic surgery at University Hospitals of Cleveland Case Western Reserve School of Medicine and then did a fellowship in Foot and Ankle surgery. I have been in practice for 30 years.
For the past 5 years I have been an instructor for The Lake Erie College of Medicine, teaching both medical students and residents. In 2013 I decided to investigate teaching nutrition to medical students and licensed the curriculum from The Goldring Center for Culinary Medicine and started a Healthy Kitchens Culinary Medicine Program here. The Arnot Ogden Medical Center is a community hospital in rural upstate New York. Since the inception of the program I have taught 90 medical students, 30 family practice residents, and have run many community modules. We have been involved with childrens' programming, a local bank as well as local industry and Catholic Charities.
Now that I am giving up the surgical portion of my practice I look forward to increasing the amount of teaching I can do. We are planning a program with Board of Cooperative Education as well as the local Medical Group.
I received my Certification in Culinary Medicine last year. I am proud to say that I am the only orthopedic surgeon in the country with this certification.
None of this would have been possible without the support of my husband and 3 grown daughters. My other interests are horseback riding, ballroom dancing, hiking, working out at the gym, and cooking.