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Beth Rosen, MS, RD, CDN, CSDH, is a weight-inclusive registered dietitian specializing in gastrointestinal (GI) nutrition and disordered eating. With 30 years of experience, she is recognized for translating complex GI nutrition science into practical, evidence-based strategies that improve care for both clinicians and patients.

As the RD Medical Education Lead at Oshi Health, Beth develops clinician education, training programs, and evidence-based resources that support whole-person GI care. Through her consulting practice, Beth Rosen Nutrition, she speaks at national and international conferences, mentors dietitians through one-on-one and group programs, and partners with gut health brands and healthcare organizations to provide evidence-based nutrition expertise, professional education, and strategic consulting.

Beth is the co-founder of the EDGI Training Project and co-author of Comprehensive Medical Nutrition Therapy for Co-Occurring Gastrointestinal and Eating Disorders, a leading reference for healthcare professionals. She is also the author of Gut Goals: A Practical Guide for Managing IBS, which empowers people with IBS to better understand and manage their symptoms through practical, science-based guidance.

Whether she's educating clinicians, advising organizations, or speaking on stage, Beth is passionate about advancing compassionate, weight-inclusive GI nutrition care in the GI space and helping healthcare professionals deliver better outcomes for the people they serve.

Dr. Abbigail Pace joined the Department of Dietetics and Human Nutrition at the University of Kentucky in 2025 as an assistant professor. She is a registered dietitian nutritionist and an experienced outpatient dietitian.

In her role at the University of Kentucky, she teaches undergraduate and graduate dietetics students the Nutrition Care Process and how to treat various conditions utilizing medical nutrition therapy. She holds expertise in clinical nutrition, nutritional biochemistry, and food behaviors. Her research in Alpha-gal Syndrome focuses on understanding disease burden and modifications to dietary patterns as a result of Alpha-gal Syndrome diagnosis.

Amber Davis, MS, RDN, LDN, CNSC, is a Clinical Dietitian IV on the Metabolic Nutrition Support Team at Emory University Hospital Midtown in Atlanta, Ga. With more than 15 years of experience in surgical critical care and complex nutrition support, she specializes in the management of critically ill surgical patients requiring advanced enteral and parenteral nutrition while collaborating with interdisciplinary teams to optimize patient care.

In addition to her clinical practice, Amber is dedicated to education and professional development. She serves as a preceptor for dietetic interns, mentors emerging dietitians, and provides nutrition education for interdisciplinary healthcare teams. She is a Certified Nutrition Support Clinician (CNSC) and coauthor of the chapter Parenteral Nutrition in Surgical Nutrition: An Issue of Surgical Clinics.

Her professional interests include nutrition support, clinician education, and expanding the impact of registered dietitians beyond the bedside.

Temitope E. Ibiyemi, PhD, RDN, LD, is an assistant professor in the Nutrition and Foods Program at Texas State University. He earned his PhD and an MSc in Nutritional Sciences from Texas Tech University and holds a master's degree in Human Services and Consumer Sciences from Texas Southern University.

Dr. Ibiyemi is a registered dietitian nutritionist and licensed dietitian whose work bridges nutrition science, higher education, and community health. As a researcher, his research focuses on food insecurity, dietary behavior, and Food-is-Medicine interventions to improve nutrition and reduce chronic disease risk among underserved populations. He has published and presented research on diet quality, nutrition equity, and community-based interventions at national and international conferences.

Beyond his academic and research roles, Dr. Ibiyemi is committed to mentoring students and early-career professionals as they pursue graduate education and careers in nutrition. He serves on the Selection Committee for the Medical City Healthcare Dietetic Internship Program, where he reviews applications and interviews prospective interns. He is also the founder of Green Pastures Nutrition & Wellness LLC, a private nutrition practice dedicated to evidence-based nutrition counseling and wellness services.

Drawing on his experiences as a faculty member, admissions and internship reviewer, hiring committee participant, and AI educator, Dr. Ibiyemi helps students and professionals use artificial intelligence ethically and strategically to strengthen graduate school applications, résumés, cover letters, and interview preparation while maintaining authenticity.

Samaria Garrett, MS, RDN, LDN is a registered dietitian nutritionist, licensed hair practitioner, and the founder of Feeding the Root Nutrition, a culturally responsive nutrition practice rooted in the principles of health equity and holistic nutrition. She specializes in supporting individuals navigating metabolic health conditions like diabetes, insulin resistance, and PMOS, with a strong emphasis on sustainable, whole person care.

Grounded in weight inclusivity, Samaria helps clients heal their relationship with food and body, providing care that honors lived experience, cultural identity and community. She is especially skilled in working with clients struggling with disordered eating and chronic dieting, offering weight-inclusive nutrition therapy that is compassionate and evidence based. With a background in trichology and a license in natural hair care, Samaria brings a unique perspective to the connection between internal health and outward symptoms like alopecia.

However, her work extends far beyond aesthetics, her mission is to challenge systemic barriers in healthcare, increase representation in dietetics, and create spaces where all people feel seen, supported and nourished. Samaria is a passionate speaker, educator, and consultant, and her work has been featured in both clinical, community and media settings. Whether teaching about diabetes prevention, airing on live TV or leading engaging seminars, she is deeply committed to transforming nutrition care through food, culture and equity.

Lorena Drago, MS, RDN, CDN, CDCES, is a registered dietitian, speaker, author, and consultant specializing in the multicultural aspects of diabetes care and education. She is an expert in developing culturally tailored nutrition and diabetes education resources for diverse populations.

Lorena is the founder of Hispanic Foodways, LLC, recipient of the 2006 New York City Small Business Award. She developed the Nutriportion™ Measuring Cups, featuring calorie and carbohydrate values embossed on each cup, and the Nutriportion™ Hispanic Food Cards, which illustrate the nutrient composition of traditional Hispanic foods.

A recognized leader in the profession, Lorena served as Chair of the Diabetes Dietetic Practice Group (DDPG) of the Academy of Nutrition and Dietetics, as a member of the Association of Diabetes Care & Education Specialists (ADCES) Board of Directors (2006–2010), Chair of Latinos and Hispanics in Dietetics and Nutrition, and President of the Metropolitan New York Association of Diabetes Educators. Her honors include the Diabetic Living People's Choice Award (2012), the Latinos and Hispanics in Dietetics and Nutrition Trinko Award (2016), and the ADCES Diabetes Educator of the Year Award (2022).

Lorena is the author of Beyond Rice and Beans: The Caribbean Guide to Eating Well with Diabetes and a co-editor and contributing author of Cultural Food Practices and 15-Minute Consultation: Tips, Tools, and Activities to Make Your Nutrition Counseling More Effective, published by the Academy of Nutrition and Dietetics. She also served as Department Editor Emeritus for ADCES in Practice.

Martin Binks, PhD, MBA is professor, and chair of the department of Nutrition and Food Studies at George Mason University and Adjunct Professor, of Internal Medicine, Texas Tech University (TTU) Health Sciences Center. Dr. Binks has been an obesity and metabolic disease scientist & clinician for over 25 years, is an experienced administrative leader, has assisted thousands of patients and mentored countless early career professionals.

Dr. Binks received his Ph.D. in clinical psychology from Fairleigh Dickinson University, specializing in behavioral medicine, neuropsychology, and obesity. He trained at the Bronx VA Medical Center and completed pre- and post-doctoral training in behavioral medicine and obesity at the Medical University of South Carolina. He received his MBA at (TTU).

He was Professor, Department of Nutritional Sciences, Chair of the Institutional Review Board, and Founding Director of the TTU Nutrition & Metabolic Health Initiative. He is formerly an Assistant Professor at Duke University Medical Center, Division of Medical Psychology.

Martin has authored many research publications, several book chapters and the book The Duke Diet. He is an editorial board member for the International Journal of Obesity (IJO) and Obesity Science & Practice; was Communications Editor for IJO and associate editor of Translational Behavioral Medicine. He was Editor in Chief of Progress in Preventive Medicine.

Dr. Binks is a Fellow of The Obesity Society (TOS), European Society of Preventative Medicine, The New York Academy of Medicine and SCOPE Fellow at the World Obesity Federation. He received the TOS Atkinson Stern Award for Distinguished Public Service.

Cathy Carmichael is a registered dietitian and school nutrition promotion specialist. She works at LSU's Pennington Biomedical Research Center and manages the Louisiana Fit Kids and Louisiana Team Nutrition Projects through a partnership with the Louisiana Department of Education Division of Nutrition Support. These programs leverage evidence-based practices and policies to support child nutrition programs through training and technical assistance, nutrition education for children, and school and community support for healthy eating.

Her research interests focus on assessing changes in skin carotenoid levels in response to comprehensive, school-based nutrition interventions, evaluating the health and wellness of school nutrition professionals and discovering new ways to improve perception and image of school meals.

Cathy has a Master of Science degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. She completed her dietetic internship at the Medical College of Virginia and her BS at the University of California, Berkeley.

Her three kids have eaten hundreds of Louisiana school meals!