Keri Lynn has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse clinics and extensive work with the geriatric population.
Battling a gastrointestinal disorder since she was a child, Keri Lynn learned the profound impact food had on her own health. She began to step outside conventional dietetics to explore the world of functional medicine and nutrition. In September of 2014, Keri Lynn became a Certified LEAP Therapist (Lifestyles, Eating and Performance) specializing in food sensitivities. Since then she has become a true expert in this area, and in fact she still collaborates in the research and creation of professional nutrition education materials known as Nutrition Roadmaps at Field to Plate, LLC.
In December 2016, Keri Lynn was amongst the first graduates to complete the Integrative & Functional Nutrition Certified Practitioner Credential (IFNCP) from the Integrative & Functional Nutrition Academy (IFNA). Keri Lynn also received a Functional Nutrition Certification through Next Level Functional Nutrition.
Keri Lynn has a great passion for nutrition and integrative modalities and feels fortunate to be part of this great movement in medicine. She is thrilled to have the opportunity to share this knowledge with clients so she in return see can see them thrive. She feels that Functional Medicine is the key to bringing her clients the opportunity to take back their health and the chance to live life at their body’s fullest potential. We are thrilled that she brings her vast exposure to different areas of nutrition and disease to Blum Center for Health, and will use her expertise to effectively customize each client’s plan of care.
On her days off, Keri Lynn loves spending time with her husband and 3 children. You will often find her on the sports field with each of them, or in the kitchen, testing out new whole food recipes. As Keri Lynn says, “There is nothing more rewarding than what I do for a living”.