Philadelphia Nutritionists
Educating & Coaching You Through Healthy Living & Weight Loss
Our nutritionists possess academic backgrounds in nutritional sciences and have proven success with one-on-one counseling and weight loss coaching. They will be able to teach you, motivate you, and help you commit to a healthier lifestyle. OnPoint Nutritionists are effective because they blend their academic knowledge, prior experience, and desire to help others to get the most out of your weight loss counseling sessions and between-meeting advice.
Britney Kennedy - Founder
Britney became interested in health and nutrition in her early teens. Dancing from an early age, it was extremely important to eat a balanced diet to now perform at a pre-professional level. Her interest in nutrition led her to The Pennsylvania State University to major in Nutritional Science. After graduating in 2010 with a B.S. in Nutritional Science, Britney began helping individuals learn about nutrition, set goals, and lose weight.
She has worked with more than 500 people of all ages to lose a combined 10,000+ pounds. As the founder of OnPoint Nutrition, it is her personal and professional mission to provide sound nutrition advice, rooted in scientific research, to individuals in a non-traditional virtual setting. Her client centered approach allows for a greater understanding of her clients’ needs, ultimately resulting in an improved quality of life. Britney also holds a Graduate Certificate in Public Health from The Pennsylvania State University.
Q: Why does your work stand out from others who do what you do?
A: My goal is to provide clients with the tools to support long-term lifestyle improvements that they will sustain long after working with me. I focus on each client's needs on an individual basis, helping to problem solve difficult situations and events. While weight loss is the end product, success results from consistently making positive small decisions and choices.
Q: What do you like most about being a Nutritionist?
A: The most rewarding aspect of my job is seeing the growth and success of my clients. Every victory, big or small, is extremely important, in so many ways. I have had the opportunity to meet many amazing people, who in turn teach me a great deal as well.
Q: What questions do clients most commonly ask you? What's your answer?
A: "Will I still be able to eat the foods that I love?" My answer to this is always YES! Learning how to correctly structure your eating allows you to enjoy your favorite foods in moderation and achieve your weight loss and nutrition goals.
Q: Do you do any sort of continuing education to stay up on the latest developments in your field?
A: I am currently pursuing a Masters of Public Health to broaden my perspective as a Nutritionist.
Emily Pierce RD, LDN
Emily's passion for nutrition began in high school while at her community YMCA. She saw flyers for healthy foods and decided to do some research. The spark was ignited. As a sophomore in high school she had found her passion and she never looked back! Emily completed her Bachelor's degree in Nutrition Management at Rochester Institute of Technology in Rochester, NY and completed her dietetic internship at Miami Valley Hospital in Dayton, OH.
Before joining OnPoint, Emily worked full time as a clinical dietitian in long term care and medical rehab. She also worked at a cardiac rehab program instructing weight loss and wellness classes. Emily lives in Maryland with her partner Stuart and cat, Jane. She has chickens, a garden, and strives to eat local as much as possible. She hopes to be a full blown homesteader one day! She enjoys weekend getaways, camping, reading, and is a self proclaimed magazine addict. Her favorite foods are peanut butter and cheeseburgers (local grass fed beef-please!).
Q: What do you like most about being a nutritionist/dietitian?
A: I get to do something I love everyday. There is always new findings in the field of nutrition, so I am always expanding my knowledge. It is exciting and rewarding to be part of such an important aspect of one's health.
Q: What questions do clients most commonly ask you? What is your answer?
A: I often get asked about quick weight loss and fad diets. As a nutrition professional fad diets terrify me! They often set people up for a low calorie, deprivation riddled crash. There is always a sustainable option.
Q: What types of clients/patients have you worked with throughout your career?
A: I have worked with adults of all ages and in multiple different aspects of health and nutrition. I have also spent time in community nutrition settings.
Q: If you could give clients one piece of advice in improving their health/nutrition, what would it be?
A: Keep it simple, eat whole food.
Katelan Glutz
Originally a nursing student, Kate was first introduced to the world of nutrition as a prerequisite during her first year in college. After her first course, a passion for nutrition and healthy living was born! Kate went on to study Nutrition at La Salle University in Philadelphia, PA where she earned a Bachelor of Science in Nutrition in 2013. Kate is currently pursuing a Master's degree in Nutrition at Immaculata University.
Before joining our team at OnPoint, Kate was a Nutrition Educator for the Penn State Corporative Extension, providing group education and cooking classes. She also worked as a program Nutritionist for the Gateway Community Action Partnership WIC. She is an avid runner and lover of exercise, cooking, and traveling.
Q: What do you like most about being a nutritionist?
A:My favorite thing about being a nutritionist is when I see a client take the knowledge I share with them and personalize it to fit their lives. I believe eating well oftentimes gets a bad reputation and can intimidate people. I enjoy having conversations with clients about what works best for them and changing any preconceived notions about foods.
Q: What questions do clients most commonly ask you? What is your answer?
A: I would say most often people ask “What should I eat?” I answer that by telling clients to enjoy the foods they love with modifications to portion sizes and frequency. I want to see them take what they learn and put it into action!
Q: What types of clients/patients have you worked with throughout your career?
A: Throughout my career, I have worked with every age group! In my most recent position I work with young families with infants and children but have worked with adolescents and seniors as well.
Q: If you could give clients one piece of advice in improving their health/nutrition, what would it be?
A: Nobody can be perfect! I would rather see my clients make progress from where they are. Every aspect in life is about balance and eating well should be no different. I’m here to show people how to balance their lives and to help them make choices they can feel good about.
Ivy Eliff
Ivy’s interest in food and nutrition started at a very young age; her father owned a health food store in the late ’70’s. Living in a healthy household much different from most of her friends, Ivy considers her family’s “different” lifestyle a blessing. In high school, Ivy attended a guest lecture opening her eyes to the immense world of nutrition. Intrigued, she moved on to attend West Chester University of Pennsylvania, earning a Bachelor’s Degree in Nutrition and Dietetics with a minor in Contemplative Studies.
Ivy’s career began working for the USDA funded supplemental food program known as WIC. Her counseling focused on working one on one with low-income, nutritionally at risk pregnant and postpartum women and children under five years old. Before WIC, Ivy spent years in the food service industry where she learned skills and techniques to use in her own kitchen. She has a passion for cooking, organic farming, and yoga.
Q: What do you like most about being a nutritionist?
A: Being a nutritionist gives me the ability to share my knowledge with those in need. Food is essential for daily life. When you learn what foods you should be eating to fuel your body to the best ability, the possibilities are endless.
Q: What questions do clients most commonly ask you? What is your answer?
A: “What foods should I avoid?” To this, I always say, stay as far away from processed foods as you can. Of course, it’s extremely difficult to avoid these products at all costs. The more conscious choices we make to consume products with the most natural ingredients, the more our bodies will thank us.
Q: What types of clients/patients have you worked with throughout your career?
A: I have worked with people of all ages, ethnicity and social status. Before joining the team at OnPoint Nutrition, I counseled in an enormously diverse environment that challenged me daily to step out of my comfort zone. On the opposite spectrum, working in food service for a Country Club in the Philadelphia suburbs, I would frequently help members’ breakdown menu items to fit their own specific dietary needs.
Q: If you could give clients one piece of advice in improving their health/nutrition, what would it be?
A: Stop eating out and spend more time experimenting in your own kitchen! Life has become so fast paced that we often forget how essential cooking at home is for our health. Constantly eating out or grabbing a quick freezer meal causes us to not only overeat, but to consume foods oblivious as to what is in them or where those ingredients came from.
Kaitlin Sherman
Kaitlin’s interest in nutrition peaked when she was in college. She had always struggled with her weight, and had tried many unhealthy methods of weight loss. Her sister, who is a Registered Dietitian, showed her the value of eating balanced meals and exercise. As Kaitlin became healthier, she realized that she wanted to help others achieve the same goal. She switched majors, and graduated with a BS in Nutrition and Dietetics from West Chester University in 2013.
Kaitlin's career began in nutrition and weight loss counseling. She enjoyed being able to connect with clients, getting to the root of their nutritional issues, and helping them reach their goals. From there, she entered the food service management field, starting in the K-12 setting. Planning monthly cafeteria promotions, and discovering student's preferences, allowed school meal times to be both nutritious and fun! Kaitlin then entered long term care food service management, and sought to bring savory, delectable meals to all residents.
Through all these experiences, she realized her passion was in building relationships with people, and helping them see their own potential. She decided to come back "home" to nutrition and weight loss counseling!
Q: What do you like most about being a nutritionist?
A: I love meeting new people from all walks of life, and helping them to realize their own potential! By finding what drives my clients to succeed, I can be their ally, and support them in achieving their goals.
Q: What questions do clients most commonly ask you? What is your answer?
A: I am always asked what I think about the latest documentary or fad diet. I like to be able to give people the “why” behind how these trends aren’t sustainable lifestyles. Can you honestly tell me you will never eat a slice of pizza again? You should never feel deprived of foods you love- and I can teach you how to incorporate these foods once in a while. It’s all about balance, planning, and portion control!
Q: What types of clients/patients have you worked with throughout your career?
A: I’ve worked with clients as young as 5 and as old as 100. My most interesting population to work with was in the K-12 realm. With food allergies becoming more and more prevalent, I spent a lot of time focusing on how to keep all students included and excited about school lunch!
Q: If you could give clients one piece of advice in improving their health/nutrition, what would it be?
A: Whenever someone asks me about making a change to their diet, I like to ask “ Can you see yourself doing this 20 years from now? “ Health and nutrition has to be a lifestyle change, and whatever changes you make have to be realistic and sustainable.
Zoe Fienman RD, LDN
Zoe obtained her Bachelor of Science in Nutrition and Dietetics with a minor in Psychology from West Chester University of Pennsylvania in 2013. Zoe’s commitment to nutrition started after registering for an elective nutrition course. She instantly became fascinated by the science of the subject. After graduating, she completed her Dietetic Internship with Aramark and successfully passed the Registered Dietitian exam in August of 2014.
Before joining the team at OnPoint Nutrition, Zoe started her career at a weight management center, helping clients achieve weight loss goals ranging from 10-200 pounds. Looking to expand her experience, she took a position at Holy Redeemer Hospital as both an inpatient and outpatient Clinical Dietitian. Her passion is motivating clients to meet their health and wellness goals. After seeing positive results in her clients, it didn’t take long for Zoe to feel rewarded. Zoe believes “a healthy diet is a diet that fits your lifestyle and is filled with an abundance of wholesome foods that are nutritious and flavorful!” In her free time she enjoys spending time with her family and friends, running and biking through downtown Philadelphia.
Q: What do you like most about being a nutritionist/dietitian?
A: I love the science behind nutrition and connecting food to how our body’s function. Optimizing your nutrition can make a huge difference on how you feel day to day. It’s the best feeling when clients can feel the difference after making positive diet and lifestyle changes.
Q: What questions do clients most commonly ask you? What is your answer?
A: “What is a perfect diet?” My answer is always “It’s different for everyone, what works for you might not work for your neighbor or best friend. By working together through trial and error we’ll find YOUR perfect diet. “
Q: What types of clients/patients have you worked with throughout your career?
A: Throughout my acute care experience I’ve worked with various disease states across the life span. I have the most experience counseling patients to achieve their weight loss goals and those struggling to manage diabetes.
Q: If you could give clients one piece of advice to improve their health/nutrition, what would it be?
A: Don’t beat yourself up. No one day or one meal can make or break all of your progress. Every change big or small goes a long way!
Gal Cohen MS, RD
Gal has always been fascinated with health and nutrition from a young age. She obtained her Master’s of Science in Nutrition from Brooklyn College and continued to complete her dietetic internship right after. She has an “all foods fit” philosophy, and believes that a healthy diet is one of balance rather than restriction. She loves working one on one with clients to help them reach their goals by customizing a plan based on their needs.
While living abroad before joining the OnPoint Nutrition team, Gal combined her love for nutrition and healthy eating and meal prepped for students. She loves to create healthy recipes and desserts and share them on her Instagram. When she isn’t busy in the kitchen, she enjoys exercising, spending time with her husband and dog, and exploring her new neighborhood in Philadelphia.
Q: What do you like most about being a nutritionist/dietitian?
A: The thing I like most about being a dietitian is getting to work with people from different backgrounds with different goals. There is no one size fits all approach when it comes to health, and I love customizing plans for every individual to help them reach their end goal.
Q: What questions do clients most commonly ask you? What is your answer?
A: The question I get asked most is “will I be eating salads all day?” ABSOLUTELY NOT! Although we like to encourage salads as a way to get in more veggies throughout the day, by no means will you be chomping on lettuce all day. Our diet plans incorporate a balance of all foods rather than focus on avoiding or restricting foods.
Q: What types of clients/patients have you worked with throughout your career?
A: Throughout my career I have worked with clients as young as 4 years old to as old as 65 years old, including weight loss clients, diabetics, athletes, and clients with allergies.
Q: If you could give clients one piece of advice to improve their health/nutrition, what would it be?
A: Don’t be afraid to try new things! I always encourage my clients to experiment in the kitchen and try new recipes- it allows them to get creative with their meals and saves them money by eating out less.
Nicole Nicastro
Nicole's love of food started at a young age as she watched her grandparents maintain a small farm in South Jersey. Her love of food and cooking grew into an interest in nutrition and how to properly nourish your body using food and nutrients. She has a unique passion for wellness having to use nutrition for healing in her own life.
Nicole graduated from LaSalle University in 2010 with a Bachelor’s Degree in Nutrition and Dietetics. Nicole started her career in clinical nutrition working in multiple long term care, sub-acute nursing facilities. She then moved on to assist in planning, directing, and supervising the operation of a special supplemental food program, known as WIC. She enjoys cooking/baking, traveling, exercising, spending time with her family, Husband (and dog, Dutch!)
Q: What do you like most about being a nutritionist?
A:I enjoy helping others and giving them the tools and know-how to help themselves. Having the ability to give my clients the knowledge and tools to better their lives, for the rest of their lives, makes my job a worthwhile one.
Q: What questions do clients most commonly ask you? What is your answer?
A: “How can I lose weight faster?” Like most things in life who doesn’t want to see a positive result ASAP? I totally get it! Try to remember, your journey to weight loss is not a sprint. Weight loss is a process in which we condition ourselves to make (life-long) changes. The goal is not to finish the race in record time, but continue it, at a manageable pace throughout our lives.
Q: What types of clients/patients have you worked with throughout your career?
A: I have worked with clients/patients from the age of 4 days old to individuals into their 90's. As a clinical nutritionist, I’ve counseled individuals with specific nutritional requirements related to acute or chronic disease states. As a public health/community nutritionist I’ve given mothers nutrition education and access to health care for themselves and their children.
Q: If you could give clients one piece of advice in improving their health/nutrition, what would it be?
A: Cook! When cooking from scratch you know specifically what is going into your recipes. Cook with your families and your children, teach them now. Make memories.