Work with a food scientist

Working with a food scientist is likely the best choice for individuals seeking root-cause, highly individualized nutrition therapy; especially when standard approaches have fallen short. Working with a food scientist can offer a deeper, more personalized pathway to healing and long-term health. Both food scientists and registered dietitians play important roles in nutrition and health. The key difference lies in training focus, clinical approach, and depth of biochemical and systems-level analysis.

Dr. Molina has an M.S. in Food Science and Human Nutrition and is trained in the biochemistry, physiology, and functional properties of food at the cellular and molecular level. This background, coupled with her Doctorate in Acupuncture and Oriental Medicine (DAOM), allows for a deeper focus on how nutrients, food structure, medicine, and bioactive compounds interact with metabolism, hormones, inflammation, and the gut microbiome. While dietitians are trained to provide nutrition counseling based on established dietary guidelines & medical nutrition therapy protocols, their education emphasizes population-based dietary recommendations. Food scientists can provide a more individualized approach using chemistry, biochemistry, microbiology, nutrition, and engineering to help clients better understand food composition and processing, which ultimately impact health. Food science–based nutrition therapy puts the focus on nutrient bioavailability and absorption, micronutrient (vitamins, minerals, antioxidants) effects at the cellular level, food matrix effects and metabolic signaling, gut microbiome interactions, and the functional and therapeutic use of whole foods.

Dr. Molina offers four comprehensive nutrition therapy programs, delivered in person or virtually for flexible, individualized care.

Nutrition Therapy Offerings

Woman sitting cross-legged with a bowl of fresh vegetables and fruit in front of her, smiling at the camera.