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Connie Guttersen, RD, PhD
Author of Sonoma Diet
California Olive Industry Nutritionist
 Connie Guttersen has been providing expert nutrition advice to the California Olive Industry since 2000. She has also been a staff member of the Culinary Institute of America at Greystone since 1995. In 2006 she introduces her Sonoma Diet.
In all her endeavors, she is proof positive that good food and good-for-you-food can be one and the same thing.
Her role in working with culinary professionals is to develop sound nutritional principles in the context of viable commercial and food endeavors. She has developed nutrition programs for Kraft, Nestle, Sodexho Marriott, among others. She has also worked to develop menus such as the Spa Cuisine Menu for Silverado Country Club in Napa Valley and was contributing author to Techniques of Healthy Cooking for the CIA.
When not in Wine Country, Connie frequently lectures internationally, on such topics as "Mediterranean Cuisine: A Culinary Model for Nutritional Education" in Sao Paolo and at the International Conference on Mediterranean Diet in Palma de Mallorca, Spain. She has also lectured in Taipei on Olive Oil Consumption and its implications for health.
Connie is a registered dietitian with a PhD in Nutritional Physiology, obtained her undergraduate degree from Texas Christian University in their Program of Nutrition and Dietetics and her graduate and doctorate degrees from Texas Women's University.  She was a Professor at Texas Christian University from 1992-1993 where she was responsible for teaching topics of nutrition, food science, food preparation and community issues of food.
Purchase Connie’s book -
The Sonoma Diet |
