Rachel Schichtl’s interest in nutrition began with a lifelong love of food and cooking ( especially Southern cuisine!), and a desire to help others feel their best through everyday, realistic choices. Her training in clinical, community and research dietetics allows her to support clients with a variety of conditions, including diabetes, cardiovascular disease, gastrointestinal health, and weight management, as well as in overall disease prevention and wellness.

Rachel has a special passion for practical nutrition solutions and sustainable food practices, drawing from her background in gardening and cooking to help clients connect food preparation with health and enjoyment.

She believes that all people deserve compassionate, individualized nutritional care and practices with a realistic, relationship-centered approach. She enjoys helping every client find their personal path to a balanced, confident relationship with food. She also knows what it's like to be a busy mom while trying to work full time and still serve healthy options.

Rachel graduated with a Bachelor of Science in Nutrition and Dietetics from the University of Central Arkansas and also completed her Master’s degree and dietetic internship there.

Her PhD is from Texas Tech University.