Nutrition
Susan Carroll, RD, LDN
Education: BS in Foods and Nutrition, Framingham State College, Framingham, MA, 1986 Post-Graduate Education: My formal nutrition studies provided me with a foundation in nutritional biochemistry and medical nutrition therapy and counseling and much of my relevant learning occurred through post-graduate education which began in 1989 when, as the first registered dietitian to study with Jeffrey Bland, PhD founder of the Institute or functional medicine, I completed a five-day course in clinical nutrition from a functional medicine perspective. The same year, I completed a five-day training program sponsored by the American Holistic Medical
Association: A Holistic Approach to the Immune System followed by a six-month directed study with Dan Kinderlehrer, MD at the New England Center for Holistic Medicine. I have continued to increase my knowledge and education through additional seminars and courses through the Institute for Functional Medicine, Crayhon Research, Designs for Health, the Academy of Nutrition and Dietetics, the Natural gourmet cooking School, with teachers such as Jeffrey Bland, Donnie Yance (complementary cancer) and Mark Houston (HTN, lipid disorders),
Internship/Residency: Coordinated Undergraduate Program in Dietetics; Clinical Rotation, Lahey Clinic Medical Center 1985 Associations: American Academy of Nutrition and Dietetics Dietitians in Integrative and Functional Medicine Special Areas of Interest: IBS, food sensitivities, FODMAP diet, gluten intolerance, candida / intestinal yeast overgrowth, lipid disorders, weight management, non-insulin dependant diabetes, prediabetes, insulin resistance, diabetes prevention, optimal health through nutrition and targeted nutrition supplements, diet to support the body’s natural detoxification processes
Philosophy of Care: My interest in nutrition began long before it became my career. I grew up in a family that adopted a whole foods diet after working with a holistic physician. I pursued my degree in nutrition with the goal of working in an integrative health center. I have been working at the Marino Center since 1993. My approach to nutrition is centered on the principles of functional medicine which acknowledges the unique needs of each individual and addresses the root cause of disease. It is science-based, encompasses a philosophy that promotes a whole foods diet, is patient centered, healing oriented and focuses on the whole person. I draw from my studies of nutrition therapy, counseling, various approaches to nutrition and might utilize tools such as laboratory tests to help uncover individual sensitivities, excesses or nutrient needs which might be contributing to symptoms or imbalances. I believe that the body has a tremendous potential for self healing which can be facilitated by the right diet and, when appropriate, targeted nutritional supplements. I recognize the importance of the therapeutic relationship and respect where a person is at in their readiness to change. I recognize that for some, a gradual, goal-oriented approach works best and that others receive motivation from the renewed health that a nutritional “tune-up” can bring. It is very rewarding to participate in the healing process and to help individuals find a way of eating that works for them and move toward their goals for health, vitality and balance in their life.
