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Angela Pifer, MSN, Certified
Nutritionist |
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CEO The Nourished Body |
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I was
born and raised in the greater Seattle
area. I earned my undergraduate in
Psychology and Premed from the University of
Washington, where I worked for two years
training in motivational interviewing and
counseled peers with eating disorders.
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I then
earned my Masters of Science from Bastyr
University and worked one year as a student
clinician at the Bastyr Center for Natural
Health. While attending Bastyr, I was
President of The Student Association of
Nutritionists and Dieticians and started a
mentor program for incoming students. While
serving as President, I started and acquired
funding for an 800 square foot organic
garden at Marymoor Park in Redmond. I still
run the organic garden and serves on the
board of the Marymoor Park Garden as
Vice-President, 2006-2008. |
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I am a
certified nutritionist in Washington State,
owner of The Nourished Body, In-House
Nutritionist to the International Ballet
Theatre, and the Nutrition Advisor to the
Nationally Syndicated Talk Show, The Dr. Pat
Show. I work privately with children and
adults out of my Carillon Point office in
Kirkland and the Lake Union Wellness Center
in Seattle. I specialize in the development
of customized nutrition programs, offering
the continued support and guidance to help
each of my clients meet their lifestyle
goals. I have worked extensively with young
and adult athletes, weight loss, emotional
eating, autoimmune conditions, diabetes,
food sensitivities and countering the
effects of menopause.
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I also
consults with major corporations on how they
can implement corporate wellness into their
employee’s lives and recently developed the
“Get Nourished, Get Fit” program for Emerald
City Smoothie. |
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I am
passionate about promoting a positive
relationship with food because nutrition is
a crucial component in a healthy lifestyle.
I help each client develop a personal
definition of 'good nutrition'. Our culture
of dieting has drawn us away from listening
to our bodies and its needs. I teach my
clients how to begin to listen to theses
cues, how to strategize their daily and
weekly food intake and how to break the
dieting cycle. I encourage my clients to
set realistic goals and to implement change
gradually. By doing so these gradual
changes become routines and habits that can
take hold over a lifetime. |
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I worked
for over 15 years as a volunteer at the
Woodland Park Zoo. I am the youngest
volunteer allowed entry into the Docent
program. As a public educator, I led tours
and provided talks to visitors, with topics
ranging from Endangered Species to the
Ecological and Societal Impact of Poaching.
I also worked behind the scenes with many of
the keepers on research projects. |
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While
attending the University of Washington I
combined my passion for animals with my love
of psychology, while I worked for the
behavioral research scientists for a year
observing the lowland gorilla troop at the
zoo. I have kissed a giraffe, held lion and
tiger cubs, stood face to face with an
African elephant, fed a full grown Kodiak
bear by hand, held hands with an orangutan,
scratched a tapirs chin, and held an indigo
snake (my favorite). |
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For the
past two years I have worked as a volunteer
for the MEOW Cat Rescue Shelter in Kirkland,
Washington. I was thrilled to be asked to MC
the 2006 and 2007 Fine Wines & Felines
Auction, held on Mercer Island. The 2007
auction goal was met! $30,000 was raised!
When I retire I will open a cat shelter of
my own. |
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I
believe that health care professionals
should live by the principles they teach. I
stay in shape and maintain a youthful
appearance by eating a diet low in processed
foods and incorporating activity into my
daily schedule. When choosing a certified
nutritionist, I believe clients need to find
someone they feel comfortable with and
someone who inspires them. I lead weekly
hikes and walks with my clients, emphasizing
that activity can be fun and inspirational.
By following the principles I teach, I have
been successful at maintaining my BMI,
weight for height and percent body fat
within ideal ranges for over two decades.
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