I never felt like I fit in with the other dietetic students. While they were counting calories and writing down every morsel of food that they ate, I was more interested in thinking about what I was cooking for dinner that night. Or where to find the best chocolate chip cookie. I love food and grew up watching cooking shows on the Food Network. Those chefs were my rock stars! And when I say I love food, I mean all foods. I saw no shame in eating dessert. Case in point, after graduating from college, I started working at the original cupcake bakery, Sprinkles. I often got asked how I could work at a cupcake bakery after studying nutrition for 4 years. My answer? Why wouldn’t I? My philosophy is that all foods fit and no food should be labeled “bad”.


As a child exposed to diet culture at a young age, I know what it feels like to be told that my body isn’t right. I want to help you heal your relationship with food and your body. I believe that all bodies are good bodies and healthy looks different for everyone."



Katy Zanville is a Certified Intuitive Eating Counselor, has a Master's Degree in Nutrition, and is a future Registered Dietitian Nutritionist. She believes that optimal health can be achieved without focusing on weight or body size. Katy is passionate about using a non-diet approach to nutrition through Intuitive Eating and Health at Every Size perspectives in order to achieve optimal physical, mental, and emotional health.


She has worked in the foodservice industry for over seventeen years and has experience in food safety, food service management, and corporate recruiting. Katy has also worked with award-winning Registered Dietitians Alissa Rumsey and Toby Amidor. Through working with these Dietitians in the media, Katy has found a passion for nutrition communications and received the Frederick Green Memorial Award in 2018 for her work with Alissa Rumsey. Katy has been featured in articles from Medium.com, Food Network’s social media page, and In Style.com. She hosts a podcast called Butter + Jam with Amanda Odmark. 


She completed her Master’s of Science degree in Nutrition from Hunter College in New York City and holds a Bachelor of Science degree in Nutrition with an emphasis in Culinary Science from California Polytechnic University, San Luis Obispo. She is completing her dietetic internship at NewYork-Presbyterian Hospital in New York City. 


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