Denise Pickett-Bernard, PhD, RDN, LDN, IFMCP, is both a registered and licensed dietitian (FL, GA). Presently, she teaches and is the Director of the Functional Nutrition Certificate at Rocky Mountain University of Health Professions. She has an active private practice that includes digital offerings on her website, www.drdeenutrition.
She has worked as a full-time faculty member, Assistant Dean of Nutrition, chef, culinary arts faculty, and wellness center nutritionist, and has appeared on television as a nutritional expert.
Dr.Pickett-Bernard has developed courses, degree programs, and curricula at the university level. In particular, her expertise in culinary and nutritional medicine is sought after for her unique view as both a classically trained chef and functionally trained nutrition professional. In addition to her functional expertise, she has extensive experience in pediatric (teen and child) sports nutrition, maternal and child nutrition, general weight loss,ands culinary arts.
Dr. Pickett-Bernard’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 Ph.D. from Barry University, where she studied spiritual factors that affect weight control maintenance.
She has been in private practice for over 20 years, providing functional nutrition therapy, corporate consultations, and public presentations. She has developed products, R3 by her company, www.ReVitalizePro.com (a rehydration and recovery supplement beverage), and Phyto-oil, a skin oil that exploits the research on phytonutrients that provide anti-aging benefits when used topically.
Dr. Pickett-Bernard 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 three years.