Nutrition that | Fits UNC Greensboro

Alumna Kimmie Singh to build healthy relationships and to eat and yourself

Diet culture bombs the public with promises for weight management. In the nineties and early 2000s, this comprised programs from Atkins, Weight Watchers and Slim. In recent times, marketing for meal plans, tracking apps and popular glucagon-like peptide-1 (GLP-1) medication such as Ozempic and Wegovy. Unc Greensboro Alumna Kimmie Singh has a different approach. As a registered nutritionist and owner of Body Honor Nutrition in New York City, she emphasizes individual care for her customers. Your goal: teach your customers sustainable health behavior through the science of nutrition.

“I want my customers to feel this work as if they each have their own nutritional philosophy and are confident in their wisdom in terms of nutrition and body,” says Singh.

Intersection of health, nutrition and weight

Singh wrote down in the Nutrition program Master of Science in UNCG to form a private practice and an open mind.

“There are so many different ways to look at the diet,” she says. “When I had entered the course work with nutritional science, food science, etc., I realized that different people needed different things. There is no method that suits everyone. ”

In her practice, she works one -to -one with customers to get to know her health profiles and history and relationships with food. Many of their customers recover from eating disorders and other health problems.

“Everyone is different, but the only thing they all share is that they want to eat some changes to their relationship and explore the obstacles to these changes,” she says. “In the course of time, I help people to trust the food and feel capable of feeling in their body.”

Singh works with customers to find goals where health and nutrition are of the greatest importance. The majority of your work includes the degradation of the diet culture.

“The more people concentrate on changing their weight, the more difficult it is for them to build consistent healthy eating habits,” she explains. “If you hunt a number on the scale, you separate from your hunger and abundance. They create no space for pleasure in the relationship with food and other things that influence general well -being. My goal is to help you create sustainable, health behavior. ”

She does this by introducing goals that go beyond weight loss, including the treatment of blood-sugar levels, the reduction of the frequency of alcohol and the creation of a diet to support chronic health conditions.

“Clarification of misinformation is a large part of my work,” she says. “As soon as my customers have learned to understand their own health and how their bodies react to food, they realize that myths like ‘carbohydrates are bad’ are harmful because they are not considering science, for which foods work well for their body.”

Another trend that she has examined in recent years is the now popular use of Ozempic and Wegovy in weight management.

“It initially helps people lose weight, but then it is not sustainable,” she says. “It is difficult because some people who have used it have long-lasting gastrointestinal problems and take back many people, and still some that they don’t hear from marketing. My job is to help my customers feel informed about their decision to use it as a weight management tool. ”

It also corresponds to the idea that the GLP-1 medication “quiet food noises”.

“If you think about food all the time, you should speak to someone,” she says. “If it takes up so much space, I have the feeling that it affects your life in so many ways and the GLP-1 is only a plaster.”

Help the next generation of nutritionists and nutritional areas

In addition to her blooming private practice, Singh is a sought -after speaker at conferences in the USA. She talks to practitioners, educators and community members to raise awareness of the damage to the weight -stigma and to work for the positiveness of the body and the inclusion of the weight. In addition, she is a consultant for health at every size of the diet internship at UNCG and works closely with Babbi Hawkins, the director of the Dietic internship program, a nationally accredited program that is preparing the monitoring practical requirements that prepares the pupils to examine the examination for registered nutritionists for registered nutrients.

“I feel so happy to do that,” she says. “After we have passed the academic part of our training, all dieticians must complete an internship. I work with UNCG to ensure that the rotation in every size is healthy and offers guest lectures, modules and other collaboration with other dieticians in Greensboro. ”

She recommends the program and says that the support of her professors is consolidating her investment in the information about the latest trends in the area of ​​nutrition and their connections to the Greater Nutrition Community who have helped her to find her way, and her ambition to start a private practice.

“I love staying connected to UNCG,” she says. “The nutrition program was so big and they continue to grow and change with the field. It makes me so proud to have studied there. ”

History of Alice Manning Touchette

Photography with the kind permission of Kimmie Singh