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Life & Work with Lisa Andrews of Cincinnati

Today we’d like to introduce you to Lisa Andrews

Lisa, we appreciate you taking the time to share your story with us today. Where does your story begin?
My interest in nutrition started with my parents. My dad had diabetes and my mother was chronically on a weight loss diet. I was an active teenager and knew I’d end up in a health-related field. Nutrition seemed like a natural fit. I’m Italian and food is just part of my DNA.

After graduating from Youngstown State University, I moved to Cincinnati to complete my dietetic internship at Good Samaritan Hospital. I loved the connection between diet and disease, and my first job was at the VA Medical Center. I worked as a clinical dietitian in the ICU for several years, Over time, I became more interested in wellness versus illness.

I’ve had multiple jobs in my field from clinical to community nutrition, adjunct instructor, freelance writer, high school nutrition teacher, and nutrition consultant.

Currently, I counsel patients through an insurance-based platform called Nourish. I also provide cooking demos and other presentations. I love to teach people about prepping food for better health. I serve as a consultant for Trihealth, Cancer Support Community, La Soupe, and Serene Suites and do some freelance writing. I love the variety of work!

I also design food pun tee shirts and other gifts. Dietitians and chefs are some of my best customers! I sell my food pun notecards locally.

We all face challenges, but looking back would you describe it as a relatively smooth road?
For most of my career, things have been pretty smooth. I have been lucky to have made a name for myself because the VA was a teaching hospital. Many of the doctors I worked with have sent referrals to me. I’m a strong believer in networking, and thankfully, I’m not shy.

COVID was difficult because I had an office but couldn’t see anyone. I have since given up my office and work remotely or on-site for presentations.

There is more competition in the nutrition space than there used to be, but I like to refer clients to other dietitians for conditions that I don’t work with.

I could use help with marketing, especially my food pun shop.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a consultant dietitian and my work may involve writing recipes, teaching cooking classes, or providing nutrition counseling to adults with chronic illnesses.

I’m known for providing researched backed, simple ways for people to eat more nutritiously. If I had to claim a specialty, it would be weight loss. I’ve counseled countless patients on losing weight, the healthy “weigh”.

What sets me apart from others is my experience. My work as a clinical dietitian and adjunct instructor has set me up for success. I’m very good at explaining complicated nutrition jargon into easy-to-understand “sound bites”. I love digging into research for people.

I also have a keen sense of humor. I like to put people at ease. I’m a good listener and rely on research and science to guide my recommendations.

Can you talk to us about how you think about risk?
I’d say I’m more of a risk-taker than most. I love to learn new things and keep my brain active. Starting my business while I was still working part-time at the VA was a risk. There weren’t many dietitians in private practice at the time, so I had to make it up as I went along

I see risk as an opportunity to grow. It’s also a good way to network and meet new people. Showing up is important, even if you’re not 100% sure of what you’ve gotten yourself into!

I have had the opportunity to be interviewed on TV many times, which is a risk many people won’t take. I also don’t mind being quoted, even if it means someone with a different point of view may reach out and refute me.

Pricing:

  • 24.99 tee shirts
  • 13.99 mugs
  • 23.99 totes

Contact Info:

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