Green Napkin Nutrition is a nutrition service founded by chef trained Registered Dietitian Laura Rosenberg. GNN provides guidance and support toward a healthier lifestyle. Bridging the gap between nutrition knowledge and healthy food and can teach you not only a better way to eat, but also how to translate current science based nutrition to your plate. From weight loss to disease prevention and risk reduction, you will learn tools and strategies to help you live a healthier life.
Laura Rosenberg MS, RDN, CDN
As a Registered Dietitian, a Chef trained in health-supportive cooking and with over 20 years of experience in clinical nutrition, medical nutrition therapy and nutrition education, Laura is well versed in healthy food, healthy cooking and nutrition. Her training includes a bachelors in dietetics from the University of Maryland, masters degree in clinical nutrition from New York University as well as internship training at NYU Medical Center. She is a certified dietitian-nutritionist in New York State.
Laura completed a chef’s training program at the Natural Gourmet Institute for Health and Culinary Arts in New York City with a wide range of knowledge in traditional, whole foods as well as flexitarian, vegetarian, vegan and alternative cooking theories. Laura also enjoys teaching nutrition students as an Adjunct Professor at Suffolk County Community College and as Chef Instructor at the Natural Gourmet Institute in NYC.
Member of: Academy of Nutrition and Dietetics, Nutrition Entrepreneurs DPG, Sports, Cardiovascular and Wellness Nutrition DPG, Food and Culinary Professionals DPG, Dietitians in Integrative and Functional Medicine DPG; Long Island Dietetic Association.
Laura Rosenberg MS, RD, CDN
Certified Registered Dietitian, Certified Functional Nutritionist
Chef and Culinary Nutritionist
Trained in Integrative and Functional Medical Nutrition Therapy (IFMNT) and Culinary IFMNT
Integrative and Functional Nutrition Medical Nutrition Therapy includes improving core imbalances such as inflammation and oxidative stress, digestion, detoxification, energy metabolism and neuro-endocrine-immune system.
Christine Borzell is a Natural Foods Chef and graduate of The Natural Gourmet Institute in NYC. The focus of her business, "Farm to Table Culinary Creations", is to nourish clients with seasonal, organic, whole foods directly from local farmers and fishermen. Services range from preparing and delivering health supportive meals to educating clients on healthy food choices through group or private cooking classes.
Christine is presently the Resident Chef for the Manhasset Women's Coalition Against Breast Cancer, where she prepares meals for those going through treatment and trains patients and caregivers how to incorporate anti-cancer foods into their daily meals. She also organizes and teaches the Coalition's health supportive cooking series, "Kitchen Klassics".
Christine is also part of First Descents culinary team, where she travels to week long sports camps to prepare nutritious meals for participants battling cancer.