Our Nutrition Team

Kathryn holds a Bachelor Degree in Nutrition as well as a Bachelor and a Master Degree in Kinesiology, all from Laval University. She is a Registered Dietitian and active member of the Ordre professionnel des Diététistes Nutritionnistes du Québec (ODNQ) and of the American Academy of Nutrition and Dietetics. She holds the Monash University’s certification for the FODMAP diet and IBS, and has considerable clinical experience in that area. She is also an accomplished athlete, having ran track and cross-country at a national level. Kathryn specializes in sports nutrition, weight loss, diabetes, as well as heart and gastrointestinal health.

Katharina is a graduate of McGill University in human nutrition and an avtive member of the Order of Dietitians and Nutritionists of Quebec (ODNQ). She holds the Monash University’s certification for the FODMAP diet and IBS, and has hands-on clinical experience in that area. She first approaches nutrition through the pleasure of eating, with a holistic perspective of the individual. It is with kindness that she will accompany you in achieving your goals, helping you to ensure that lifestyle changes will be lasting and balanced. In addition to clinical nutrition, Katharina has a keen interest in local food and is an avid outdoor person. She also completed a minor in ecological agriculture during her university career.

Tracy is an active member of the Ordre des diététistes nutritionnistes du Québec (ODNQ). She graduated from University of Montreal and holds a Master's Degree in Medical Research from Griffith University in Australia. With more than 15 years of experience, she likes to share her knowledge about food in a simple and illustrated way in order to support you in achieving your health goals. Her approach combines the pleasure of eating, intuitive eating and mindfulness. Tracy specializes in adapted nutrition for chronic diseases (diabetes, cardiovascular diseases, etc.), weight loss, gastrointestinal health, vegetarianism and veganism.

Keren holds a Bachelor’s Degree in Nutrition from McGill University in Montreal, as well as a Masters in Health Administration degree from the University of Ottawa. She is a Registered Dietitian Nutritionist in Ontario, Canada and a member of the College of Dietitians of Ontario. She holds the Monash University’s certification for the FODMAP diet and IBS, and has considerable clinical experience in that area. She focuses on personalized nutrition, custom meal planning and Nutrigenomix Testing. Keren has over 20 years of experience, working in many different areas of nutrition from clinical to business. Helping people make a change in their health and nutritional goals is her passion. Keren believes that with the right tools and resources, healthy eating can be easy and free of angst.

After 14 years as Director of Nutrition for SOSCuisine, Danielle now acts in the capacity of Special Advisor, on a part-time basis. Registered Dietitian and member of the Ordre professionnel des Diététistes Nutritionnistes du Québec (ODNQ), Danielle has 35 years experience in various nutrition-related positions. She has directed SOSCuisine’s internal and external team of dietitians from 2006 to 2020. Her expertise in getting people to make sustainable eating changes is an integral part of the SOSCuisine formula.

Nutritionist and dietitian, Claire has been concerned with nutrition since a young age. She bases her work on the maxim: “let food by thy medicine.” Claire specializes in micronutrition with a focus on digestive troubles, weight-loss and its complications, disordered eating, anti-aging and anti-degenerative diseases… in order to adapt her patients diets to their specific needs.

Antonella holds a Master’s degree in behavioural biology (University of Florence) and a M.Sc. in Nutrition and Health Education (University of Bologna). She is a member of ONB (National College of Biologists) since 2013 and member of the Italian Association of Human Nutrition (SINU). Passionate about psycho-nutrition issues, her aim is to help clients find a balance and a healthy relationship with food and their body, leading them to understand how their eating behaviours can affect their life and the world we live in. The dialogue with the clients is central for a sustainable health education program.