Faculty & Advisory Board
Denise Pickett-Bernard, PhD, RDN, LDN, IFNCP, IFMCP
DENISE PICKETT-BERNARD PhD, RDN, LDN, IFNCP, IFMCP, is both a registered and licensed dietitian (FL, GA). She has worked as a full-time faculty member, Assistant Dean of Nutrition, a chef, culinary arts faculty, wellness center nutritionist, and has appeared on television as a nutritional expert. Dr. Dee has developed courses, degree programs and curricula at the university level. In particular, her expertise in culinary nutritional medicine is sought after for her unique view as both a classically trained chef and functionally trained nutrition professional. In additional to her functional expertise, she has extensive experience in pediatric (teen and child) sports nutrition, maternal and child nutrition, general weight-loss, as well as culinary arts. She has an active private practice including digital offerings on her website, www.drdeenutrition. Presently she teaches and is the Director of the Functional Nutrition Certificate at Rocky Mountain University of Health Professions.
Dr. Dee’s academic background includes a degree from the Culinary Institute of America, a BS in Food Service Management from Johnson & Wales University, and an MS in Food Science and Nutrition from the University of Rhode Island. She earned a PhD from Barry University studying spiritual factors which affect weight control maintenance. She has been in private practice for over 20 yrs providing functional nutrition therapy, corporate consultations and public presentations. She has developed 2 products, R3 by her company www.ReVitalizePro.com (a rehydration and recovery supplement beverage) and Phyto-oil a skin oil which exploits the research on phytonutrients which provide anti-aging benefits when used topically.
Dr. Dee stays up-to-date on all functional medicine innovations as an Institute for Functional Medicine Certified Practitioner. She also completed an advanced training certificate program from the Integrative and Functional Nutrition Academy where she is a faculty member and served as the culinary collaborative director for 3 years.