I am a practitioner with more than 10 years of experience helping people. I have worked in hospital and outpatient settings, with women and men with a variety of
concerns. My goal to work on making good decisions about food for health based on your needs.
With me you can be expected to be treated as a whole person, with compassionate care, and evidence-based practice.
Everyone needs to find their “sweet spot” – that place where you can maximize your nutrition and health but without sacrificing too much time or pleasure. Almost any food can have a place on your nutrition plan. Together we will create guidelines that are specific to you and sort out what general health recommendations do and don’t apply.
I hold a degree in nutrition from West Chester University in Pennsylvania and completed my dietetic internship at Brigham and Women’s Hospital in Boston. I also hold a degree in history and journalism from the University of Michigan. Eventually, I found my way to the Klarman Eating Disorder Center at McLean Hospital in Belmont, Mass., where I spent 8 years as the lead dietitian. I have led groups on healthy eating in schools, outpatient eating disorder groups, lectured in the Boston University nursing program, helped develop hospital food programs, and spoken with high school sports teams about appropriate fueling.
I provide evidence-based recommendations with the caveat that we don’t know everything about nutrition and the body yet! I love to find answers and explanations for the how and why. I sometimes call myself a “science nerd.” Cognitive behavioral therapy with a focus on personal “evidence gathering” guides much of my practice. Together we will tolerate the uncertainty and discomfort when we can’t know all the answers.
My areas of interest include irritable bowel syndrome, inflammatory bowel disease, celiac disease, cardiovascular disease, diabetes, sports nutrition, food allergies, eating disorders, feeding issues, weight management, nutrition in mental health, and medication-related weight gain. I have been working in the outpatient setting since 2007.
“Your body is precious. It is [your] vehicle for awakening. Treat it with care.” ~ Buddha.
First I gather information. You are the only person who knows everything about you. I ask a lot of questions about medical history, weight history, and eating history. I want to know what has worked for you in the past and what has not. You will leave our first visit with a goal to work on, even if it's not a full blown meal plan. Most people have several visits to establish/evaluate goals and to review their food intake (either via a food journal or by doing a recall in the office).
I became a registered dietitian because I wanted to work with evidence-based nutrition recommendations. We are super-saturated with nutrition messages and I wondered, what do we really have to be worried about? I acknowledge that all good ideas started on the fringe, but part of individualizing recommendations is to know where someone has been before telling them where to go next. Look for horses before you start looking for zebras.
A registered dietitian has has a lot of standardized training in nutrition and specific-diets intended to manage or treat specific conditions. Each is different in the level of functional medicine they practice and their levels of skill. A nutritionist is not trained the same way and can be helpful in overall health coaching or many cases of weight management. Dietitians are less likely to be practicing complementary and alternative medicines or using little tested theories as a first-line treatment.
Think about what you want from the experience. Where are your beliefs and biases? How has the issue you would like to discuss developed over time? Are you already convinced of something or looking to explore? What is the time frame for which you expect change or resolution? What is your media "intake" like? How does that influence your view of nutrition, weight, and health?.
Jaimie Winkler, RD, LDN, CEDRD-S
94 Pleasant Street
Arlington, Massachusetts 02476
Please note that I use text for scheduling.