Stephanie Lang, MS, RDN, CDN is a registered dietitian nutritionist who works as a clinical dietitian and nutrition coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units, and she attends daily interdisciplinary rounds, working with a team of doctors, nurses, pharmacists, and social workers to improve patient care. She also helps provide medical nutrition therapy to patients on the surgical and general medicine floors, which includes education on healthy eating and prevention and management of malnutrition.
Stephanie also works on recipe projects and blog posts for Savor Health, an organization dedicated to making the lives of cancer patients and their caregivers easier and less stressful. She helped with recipe testing, editing, and nutrition analysis for Savor Health’s The Meals to Heal Cookbook (2016). She also created over 60 cancer prevention recipes (and photographs!) for Verywell on behalf of Savor Health.
During her undergraduate years in Berkeley, California, Stephanie “staged” (interned) in the pastry kitchen at Chez Panisse and eventually got a part-time pastry cook position at a restaurant in Oakland, California. She continued to follow her love of food and cooking with a full-time pastry cook position when she moved to New York City in 2011 before going back to school for nutrition.
You can connect with Stephanie through her personal blog, Figs in My Belly, or on Instagram.
Stephanie received her undergraduate degree from the University of California, Berkeley and her master of science in nutrition education from Teachers College Columbia University. She completed a dietetic internship and training through Teachers College, where she completed a clinical rotation at NewYork-Presbyterian Weill Cornell Medical Center, community rotations at Savor Health, Gay Men’s Health Crisis, and Pollock Communications, a food service rotation at the Calhoun School, and a research study elective at Teachers College.
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