Im not hiding anything — I offer different packages and all of the pricing is on the website. Just go into the “Services” tab and click on the service you are most interested in.

A CNS (Certified Nutrition Specialist) is a functional nutritionist trained to work at a clinical, root‑cause level. This credential requires an advanced graduate degree in nutrition or a related field, supervised practice hours, and passing a national board exam, which means the focus is on nutritional biochemistry, complex cases, and evidence‑based, personalized interventions.

A functional CNS asks the question “What is driving your symptoms at the system and cellular level, and how can we use food, nutrients, and lifestyle to change that physiology?” rather than “Which diet should you follow?”

A Registered Dietitian (RD or RDN) is also a licensed nutrition professional, but their training is traditionally more geared toward conventional medical nutrition therapy (hospital and clinic settings, disease‑specific diets, and standardized guidelines). Many RDs prioritize diets, calories, and macros.

The term “nutritionist” by itself is not regulated in many states, which means someone can use that title with very little or no formal training, or after a short online course. Some highly trained professionals also call themselves nutritionists, but the title alone doesn’t tell you about their education or scope of practice. Therefore, be careful with this.

Feel free to email me at info@roothealingnwa.com or text me directly at 479 925-5933

I work with teens all the way through post-menopause. I specialize in womens health — primarily chronic conditions and hormonal health.

In my practice, I rarely start by pulling long lists of foods. Instead, I look at why your body is so reactive in the first place — usually that points to issues at the organ and cellular level (digestion, gut barrier, immune regulation, nervous system, and detox capacity), not that your body is “broken” around food.

When we support those foundations and calm the system, food sensitivities often soften on their own, so any short‑term modifications we make can be more targeted, temporary, and strategic rather than a strict, endless elimination.