Diane Welland is a registered dietitian and freelance writer/consultant
specializing in consumer, custom and trade publications related to food,
nutrition, food service, health and fitness. A New Jersey native, she worked
in both New York City and New Jersey before moving to Northern Virginia to
become Manager of Nutrition Services/Media Spokesperson for the National
Restaurant Association in Washington, DC. Three years later she left that
position to pursue her first love: writing.

Today Welland follows culinary, nutrition and lifestyle trends and often
translates scientific information into layman's terms.  She is just as
comfortable interviewing chefs and food service operators as she is talking
to leading scientists.  During her 16-year freelance career she spent five
years as Executive Director and Director  of Communications for the
International Caterers Association and 13 years as editor/copywriter for two
US Food service publications: HealthNext and Quintessential.

Currently she is contributing editor for Environmental Nutrition Newsletter
and teaches nutrition at Northern Virginia Community College in addition to
freelancing. Her work can be seen in Relish Magazine, Today's Dietitian,
Cowboys and Indians, Clean Eating, Vegetarian Times, Sizzle, National
Culinary Review, Pizza Today, Arthritis Today and Cooking Light.  She also
does recipe development and testing.  

Welland is an active member of the American Dietetic Association's Food
and Culinary Practice Group and in-coming chair of the Nutrition and Food
Science Section of the International Association of Culinary Professionals.
Her clients come from trade associations, publishing companies, public
relations firms and corporations across the country.  She has a Masters of
Science in Nutrition Science from New York University and dual Bachelor
degrees in Communications and Human Nutrition from Rutgers University.

Click Link Below to See resume.      
Diane Welland at cooking school in Liguria, Italy.