info@carolinafunctionalnutrition.com
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I started a private practice 6 years ago after getting fired from my first dietitian job. Yes, you read that right. I’ll explain. Nutrition is a second career for me, although I’ve been interested in health and wellness since I was a teenager and have worked in various capacities and “side gigs” for years while pursuing a pre-med biology degree and before eventually going back to school to get my master’s degree and license to practice nutrition.
I came out of my master’s program feeling pretty confident—I had secured a job in a reputable neurology/food allergy practice while interning and was excited to FINALLY make a legit career of helping people find true wellness and healing through nutrition! However, much to my disappointment, the practice I worked for did not support nutrition (like at all) and even a dietitian colleague said her patients would laugh at me if I brought up food sensitivities as a possibility for unresolved inflammation. They fired me because my views were different, and they did not see a future in an integrative or functional approach to the neurology or immunology/allergy fields. I was devastated and mortified. I’d been working since I was 14 and have never been fired or even reprimanded at a job.
So, I picked myself up, dusted myself off and Carolina Functional Nutrition was born! In the meantime, I also had an amazing opportunity to work for a new functional medicine clinic, which really solidified and legitimized my past experiences and training.
I can’t believe how my little business has grown up over the past 6 years, and I wouldn’t trade a single moment of the journey because I have learned so many valuable life lessons. Here’s a summary of what I’ve learned so far that might be applicable to anyone reading:
Recent Blog Posts
Rhya Pachin is a licensed dietitian nutritionist who employs an "integrative" approach to support overall health rather than addressing just one symptom. As a certified LEAP therapist, she designs and supervises custom elimination diets. Her focus areas include gastrointestinal conditions like IBS and IBD, autoimmune diseases such as rheumatoid arthritis and Hashimoto's, persistent weight issues, food sensitivities, and chronic inflammatory conditions in both adults and children.