Kim Fitzgerald

Kim is a clinical dietitian specializing in pediatric nutrition, particularly for children with complex gastrointestinal and respiratory conditions. Her areas of expertise include failure to thrive, malnutrition, picky eating, Inflammatory Bowel Disease (IBD), Irritable Bowel Syndrome (IBS), motility disorders, and cystic fibrosis. She has a particular passion for working with infants, and as a CLE, Kim also supports maternal and infant health with a compassionate, holistic approach. Kim holds a Master of Public Health in Nutritional Sciences and Dietetics from the University of Michigan and completed her dietetic internship at University of California San Diego Health. She earned her undergraduate degree in Environmental Science, graduating summa cum laude from the University of Massachusetts Amherst. Her background in environmental science informs her deep commitment to sustainable food systems and public health nutrition. Before entering clinical practice, Kim served two years with AmeriCorps, leading hands-on cooking and nutrition classes for low-income families in Boston and San Francisco. Her work focused on food budgeting, culinary skills, and nutrition education rooted in equity and access. She also helped launch a campus food pantry, developed food literacy curricula, and conducted both domestic and international research on food insecurity and obesity prevention.

Registered Dietitian Nutritionist (RDN), Lactation Educator, ServeSafe Manager, Permaculture & Organic Farming.