Noelle DeSantis MS RD CDN

Noelle M. DeSantis, MS, RD, CDN is a registered dietitian nutritionist with Buffalo Nutrition and Dietetics PLLC. She provides one-on-one nutrition counseling to patients utilizing the principles of integrative and functional medicine. She has completed the Dietetians in Integrative and Functional Medicine Certificate of Training. She focuses on a holistic and personalized approach when providing nutrition care. Her office is in DENT Neurologic Institute, the largest outpatient neurology practice in the United States. While she works with patients managing a variety of chronic disease, her area of interest is Multiple Sclerosis and other neurological disorders. She also works per diem as a clinical dietitian for the Veterans Affairs Hospital in Buffalo. She earned her Bachelors of Science in Nutrition at San Diego State University in 2016. While earning her Nutrition degree in San Diego, she volunteered in the community, conducted nutrition research at SDSU and also worked in a fine dining restaurant. All of these experiences shaped her philosophy that nutrition recommendations not only need to be evidence based, but also tailored to each person’s bio-individuality, personal preferences, and physical limitations. She completed her dietetic internship at the University at Buffalo in 2017 where she also completed her Masters Degree in Nutrition with at thesis in 2018. Her research involved a dietary intervention for people with Multiple Sclerosis compared to healthy controls. Noelle believes food is more than just fuel for our bodies. It has the ability to interact with our DNA, influence our immune system, and also impact our gut microbiome, which plays a large role in immune and neurological health. Food also has the potential to promote neuroplasticity and neuroregeneration. She is passionate about helping those she works with to improve the quality of their diets and improve their quality of life. Enjoying your food is also something she finds very important. Experimenting with recipe modifications is something she loves. She enjoys cooking and exploring new ingredients and flavors. She has experience making vegan, vegetarian, gluten free, nut free, dairy free and soy free meals and baked goods. She has prepared allergen free foods for group nutrition/cooking demonstrations for the MS community. She also developed and implemented a hands on cooking class with nutrition lessons for the Rural Outreach Center.  She truly enjoyed teaching cooking skills, healthy cooking techniques and inspiring creativity. Becoming more adventurous in the kitchen can help make eating for your health more fun and delicious. She hopes that writing about food, the health properties it contains and sharing recipes will give more people inspiration to make dietary and lifestyle changes.