Genevieve Dooner is a Registered Dietitian who specializes in metabolic health including blood sugar management, prediabetes and diabetes, PCOS, and menopause as well as digestive health, sports and performance nutrition, and helping clients improve their energy and overall well-being. She also works with clients using continuous glucose monitors (CGMs), helping them understand how food, movement, sleep, and other lifestyle factors can influence their glucose patterns.

Genevieve takes an individualized, evidence-based approach to nutrition. She enjoys helping clients understand the science behind their health and using that information to make realistic, sustainable changes that fit their lives. She is particularly passionate about helping clients improve blood sugar, energy, digestion, and overall health without relying on overly restrictive diets or one-size-fits-all recommendations.

Her interest in nutrition grew from an early passion for environmental science, sustainable agriculture, and gardening. After earning her Bachelor of Science in Environmental Science and Biology from Saint Joseph’s University, she realized while working in a lab that her true calling was working directly with people. She went on to earn her Master’s Degree in Nutrition and Dietetics from Drexel University, combining her love of science, food, and human connection.

Genevieve has spent her nutrition career in community mental health and “food as medicine” programs, where she taught cooking and gardening and helped individuals use food and lifestyle changes to improve their well-being. Her training in Medical Nutrition Therapy allows her to work with clients across a range of health concerns while keeping nutrition practical and individualized.

Outside of work, Genevieve is a yoga teacher who enjoys practicing yoga, hiking, endurance biking, and playing tennis—basically anything outdoors. She’s an avid cook, devoted farmers market shopper, and loves reading. Her background in environmental science continues to inspire her appreciation for fresh, seasonal foods and the connection between our environment and our health. She is currently working toward her IFNCP certification.