Kellie Blake is a registered dietitian, licensed to practice dietetics in West Virginia, Ohio, and Kentucky. She graduated from the University of Kentucky in 2001 with a Bachelor of Science in Dietetics and in 2018, she completed the training to become an Integrative and Functional Nutrition Certified Practitioner. In 2015, Blake was recognized as a Top Ten Dietitian by Today’s Dietitian Magazine.
Blake is a fulltime psychiatric dietitian at River Park Hospital, located in Huntington, West Virginia. She uses a functional nutrition approach to mental health challenges and has been instrumental in making meaningful nutrition-related changes in the foodservice department of her facility. In addition to her clinical duties, Blake is the leader of the hospital wellness committee and promotes employee wellness by providing monthly wellness challenges. Blake creates fun challenges to keep her employees engaged and informed about the importance of nutrition and lifestyle change for overall health.
In addition to her work in psychiatry, Blake partners with Hospice of Huntington to help families and patients struggling with end of life nutrition decisions. She provides nutrition education to hospice staff and clients on how to use nutrition-related strategies for symptom management and quality of life.
Blake also has a private practice, NutriSense Nutrition Consulting, LLC, where she utilizes her functional nutrition training to assist clients in preventing and reversing chronic disease. In addition, she is the practice dietitian for the West Virginia Cornea and Cataract Center of Excellence where she provides personalized functional nutrition solutions for those with eye disease.
Blake has used functional nutrition to reverse her own autoimmune disease and is passionate about sharing the food as medicine message. Blake maintains a nutrition and lifestyle blog at www.nutrisensenutrition.com and shares her favorite recipes on Instagram @nutrisensenutrition.
