Rachel Wilkinson, MS, RD, LDN

Education

• The Gerald J. and Dorothy R. Friedman School and Nutrition Science and Policy: Masters of Science, Nutrition
• University of Maine: Bachelors of Science, Food Science and Human Nutrition

Experience

• Boston Food Allergy Center : Registered Dietitian and Practice Manager
• YMCA of Greater Boston : Registered Dietitian and Specialty Health Coach
• Tufts Medical Center : Clinical Dietitian

Professional Accomplishments

• Outstanding Dietetics Student Award by Academy of Nutrition and Dietetics
• Publications of Nutritional Management of Gastrointestinal Malabsorption and Maldigestion by Advanced Medical Nutrition Therapy
• Publication of Frailty Prevention and Treatment: Why Registered Dietitian Nutritionists Need to Take Charge by Journal of the Academy of Nutrition and Dietetics
• Publication of Non-IgE Mediated Food Allergies and Food Intolerances by Scientific American Nutrition
• Publication of Rapid Onset (IgE mediated) Food Allergies by Scientific American Nutrition

Certifications

• American Nutrition Association® (ANA) : Advanced Ketogenic Nutrition Training
• State of Massachusetts : Licensed Dietitian Nutritionist
• CITI Program, A Division of BRANY : Biomedical Research
• American Nutrition Association® (ANA) : GCP for Clinical Trials with Investigational Drugs and Medical Devices (U.S. FDA Focus)

Background

Rachel Wilkinson MS RD LDN is the Registered Dietitian at Boston Food Allergy Center in Boston, MA. She specializes in dietary intervention for food allergies, food intolerance, irritable bowel syndrome, Celiac disease, and other food-associated gastrointestinal inflammatory disorders. Her article on the role of the dietitian in the prevention and treatment of frailty was published in the Journal of the Academy of Nutrition and Dietetics. In her spare time, she enjoys running, triathlon training, cooking, and food photography.