Jeffrey Thier

With over 13 years of experience in the dietetic field, I bring a deep and diverse background to my practice—one that blends clinical precision with culinary creativity. While I do support clients with weight management, my primary focus is helping individuals prevent the progression of chronic and metabolic diseases. I work closely with those navigating the early stages of conditions like diabetes, chronic kidney disease and end stage renal disease, heart disease, and genetically influenced health issues. My goal is to help clients move past fear and stigma, and toward informed, empowered choices that support long-term wellness, and I push the idea that culinary creativity and disease control can be combined to make your health needs met with excitement rather than fear or disappointment!

My credentials include a Dietetic Internship from North Carolina Central University in Durham, NC; a Master of Science in Nutrition and Dietetics from Western Carolina University in Cullowhee, NC; and a Bachelor of Science in Nutrition Sciences from the University of Connecticut in Storrs, CT. I’ve spent nearly nine years consulting in Renal/Dialysis medical nutrition therapy, and four years in gerontology-focused care—addressing everything from wound healing and cancer to enteral/parenteral nutrition, hypermetabolic states, cardiac and pulmonary diseases, and metabolic disorders. Before entering the clinical world, I honed my skills in numerous restaurants in CT, PA, and NC, so you'll be sure to have great ideas for your diet needs that won't bore you!

North Carolina Central University, Durham, NC GPA 4.0 June 2012 

Dietetic Internship, June 2012 

Clinical Internship Experience: Nash Health Care Systems, Rocky Mount, NC,       March-June 2012 

Community Internship Experience: Duke Diet & Fitness Center, Durham, NC January-February 2012 

Foodservice Management Internship Experience: SAS Institute, Cary, NC November-December, 2012 

Western Carolina University, Cullowhee, NC GPA 3.77 May 2010 

Masters of Health Science; Nutrition and Dietetics. 

•Research Project: Prevalence of Metabolic Syndrome in the United States from 2003-2006 Based on Changes in Fast Food Diet, May, 2010.  

•Wrote cookbook for students aged 18-25 years on tight incomes. 

•Hosted TV-62’s “Whee-Cuisine” student cooking program. 

•Degree emphasized Medical Nutrition Therapy. 

University of Connecticut, Storrs, CT May 2006 

Bachelor of Science, Nutrition Sciences