Featured Member: Cynthia Johnson, DrPH, MS, LDN, CHES

February 5, 2018

We are pleased to present this month's Featured Member Cynthia Johnson to you! Cynthia was the winner of our 2017-2018 DIFM Diversity Award. Cynthia is a nutritionist, public health professional, and educator with over 25 years of experience counseling and educating individuals and the community. She also has experience planning, implementing, and evaluating health programs and performing clinical lab work and research.

What is your area of practice and how do you incorporate integrative and functional nutrition into your work?

I am a licensed dietitian/nutritionist and plan to take the RD exam soon. I work as a nutritionist for WIC; however, as a small business owner, I operate Be Healthy by Nature Wellness, an outpatient wellness center. Many of my clients are overweight/obese, diabetic or prediabetic, have some form of cardiovascular disease or food sensitivities. However, some just want to learn how to eat healthier. I always start with a nutrition assessment, diagnosis and intervention. However, because I have a MS degree in Herbal Medicine, I am able to answer questions and make recommendations to my clients about herbs and supplements that are more evidence-based. I am also a LEAP practitioner and incorporate MRT or mediator release testing to help identify underlying causes of issues such as migraines or irritable bowel syndrome. In addition, I offer genetic testing to gain insight into weight management.

What are some of the results you have seen since integrating functional nutrition into your practice area?

I have helped many lose weight, control blood sugar, relieve migraines, reduce food intolerance symptoms, detoxify and incorporate a healthier lifestyle.

How does your culture influence your practice of integrative and functional nutrition?

Many of my clients are African American like me, so I can identify with the food preferences that are prevalent in this culture and recommend healthier alternatives that are very similar to what they already enjoy. Because I practice in my community, it is not unusual to meet a client that perhaps grew up in my neighborhood or meet clients whose children have attended the same school as mine or maybe even meet fellow parishioners.

Where have you completed most of your training in integrative and functional nutrition?

Much of my training was gained at Maryland University of Integrative Health (MUIH), formerly Tai Sophia Institute, where I received a MS degree in Herbal Medicine. However, prior to that, I studied to become a Traditional Naturopathic Doctor. I have taken many online and weekend courses related to integrative and functional nutrition, and I attended the “Food as Medicine” conference. My doctorate is in Public Health from Morgan State University. The doctorate had an emphasis in Complementary and Alternative Medicine (CAM), and I was a National Center for Complementary and Alternative Medicine (NCCAM) fellow. In addition, I am a certified LEAP practitioner. I have also taken the “culinary essentials” course offered by Susan Allen-Everson of Next Level Functional Nutrition (NLFN), and I am currently completing the requirements to receive the Integrative and Functional Nutrition Certificate of Training through the Academy's Center for Lifelong Learning and the advanced culinary nutrition course through NLFN.

What advice would you give anyone interested in learning more about integrative and functional nutrition?

Look for courses and trainings from reputable sources and learn as much as you can, but realize you can’t learn everything. Use the skills you already have to help as any people as you can.

Wow, we are so grateful that you've shared your story with us, Cynthia!