I’ve always been surrounded by food. Growing up in Sierra Leone, West Africa, I saw it everywhere—from the owner of a local cookery to the bustling markets where people bartered for fresh ingredients daily. We would go to the market to buy what we needed to cook for the day, and I loved every moment of it—watching people negotiate for the best prices and learning where food comes from. It was through this that I developed a fascination with how food works and how it fuels our bodies.
I remember being curious about why some people, especially pregnant women, ate things like clay and charcoal. Little did I know at the time that they were battling nutritional deficiencies. There was a woman in our yard who had a garden, and I would often visit her to learn how things were grown and eventually harvested to eat. Those early experiences sparked a lifelong curiosity in me—not just about food, but about the body and how it functions.
Through my mother’s cookery, I learned how to feed the masses, how to cook with vibrant flavors, and how the lack of proper nutrition could lead to malnutrition and starvation. It wasn’t uncommon to see how poverty affected people’s health. In Sierra Leone, people are generally very active, often walking long distances, and we eat a lot of leafy greens like cassava leaves, spinach, and okra. These experiences shaped my initial understanding of nutrition.
From Biochemistry to Dietetics
When I went to college, I didn’t know exactly what I wanted to do. I explored different majors, from zoology to mathematics, but I couldn’t find my passion until I discovered biochemistry. I fell in love with it. After completing my BS in Biochemistry, my family encouraged me to go to medical school, so I started studying for the MCAT. However, I knew deep down that being a doctor wasn’t what I wanted.
While I was studying, I worked at my sister and brother-in-law’s weight management clinic. My brother-in-law, a physician, noticed how good I was at explaining the body’s processes, like how it metabolizes protein, carbs, and fats. One day, he asked me if I had ever considered becoming a dietitian. I had never heard of dietetics before, but I was intrigued when I found out you could actually get paid to talk to people about food! I did my research, took the necessary classes, and applied to a dietetics program.
When I started the program, it came naturally to me. My background in biochemistry made the coursework easier, and I had always been comfortable talking to people about food and health.
Challenges and the Start of My Own Clinic
One of the biggest challenges I faced in my career was navigating the corporate world. Negotiating salaries, setting boundaries, and managing the pressures of a high-stakes environment were all new to me. Though I quickly became a dietitian manager and received a promotion within six months, it was hard for me to say no and ask for help. The workload piled up, and so did my stress and weight.
It was difficult to witness the harsh realities of poor nutrition—seeing young people suffer from strokes, diabetes, and cardiovascular diseases because of unhealthy eating habits. Seeing these preventable conditions made me realize that I needed to make a change. I felt a deep obligation to ensure that lack of nutrition education and accountability would not be the cause for more hospitalizations. That’s why I made the decision to leave my corporate job and start my own clinic.
Now, almost five years later, my clinic provides people with the education, support, and accountability they need to take control of their health and prevent serious conditions like strokes. I believe it’s my responsibility to ensure that nutrition never becomes the reason someone ends up in the hospital.
My Philosophy and Core Values
At the heart of my work are my core values: listening, honesty, empathy, collaboration, and respect. I approach each client with openness, meeting them where they are and tailoring my support to fit their unique needs. One of the first things I tell clients is that I’m here to listen, not to judge. I work with them in a collaborative manner, always making sure they feel respected and heard.
I believe that weight issues are deeply personal, and they often stem from long-standing struggles. That’s why I balance the science of nutrition with a compassionate, human-centered approach. Everyone’s story is different, and addressing weight issues sometimes means starting with something beyond nutrition—whether it’s lifestyle, stress management, or mental health.
Making an Impact in the Community
I’m committed to supporting my community, particularly African American women, through education and accessible resources. I regularly volunteer at wellness events, create free content on my website, and engage with my community on Facebook to promote healthier lifestyles.
One of my proudest moments in my career is helping a client who has been on a weight loss journey with me for over three years. She’s lost close to 90 pounds and continues to show up for herself, even when faced with setbacks. It’s been inspiring to witness her resilience, and I’m looking forward to seeing her achieve her final 30-pound goal.
Looking Ahead: The Future of Nutrition
I’m especially curious about the unique challenges women face in their 30s and 40s when it comes to weight loss. Hormonal changes during this time can make it much harder than it was in their twenties, and I often describe my work as being in the “human energy business.” I believe that understanding how women’s energy needs change is crucial for helping them reach optimal health.
Looking forward, my goal is to continue to explore how nutrition can better serve women and to normalize the mental and emotional aspects of weight loss. I envision a future where every person has a dietitian in their pocket and a basic understanding of how food works with their body. As we continue to advance in the field of nutrition, I believe that we will unlock longer and healthier lives for all.