Registered Dietician & Journalist
Registered dietitian Carolyn O’Neil believes that nutrition education is vital today more than ever and professes, “The more you know, the more you can eat.” Through more than 20 years of study and television reporting on food, nutrition, and cuisine, O’Neil has provided consumers with helpful information and insights on all aspects of living well. Now she is putting those talents to work on and off camera—most recently on The Today Show, Fox & Friends, and in PARADE—combining new dietary aptitude with a stylish lifestyle attitude. Read More >
"Superb – Fabuleux… your book. We’re changing the trend from zee boring diet books… Congratulations. Hope we can celebrate somewhere with a glass of my favorite bubbly but here’s to your continued success."
"The Dish sends women an empowering message about food and fitness. You can eat great tasting food that promotes health, you can do it on your own terms, and have fun along the way."
"At a time when people are more confused than ever, Carolyn O’Neil and Densie Webb bring common sense in helping people customize a diet that’s just right for them."
"You are a true find! You brought so much to the Culinary Concept venue – a new level of professionalism and entertainment value. You’ve definitely made your mark and I’m glad you’re with us."
"Forget highly restrictive diets that force you to give up your favorite foods. The Dish combines the latest sound nutritional advice with lively tips on how to have fun while achieving a lifetime of optimum health."
"Carolyn O’Neil was there to educate America as the food sense and heart and soul of CNN. We need her more than ever now. She has style of conscientiousness and she’s always on top of it. And if you see her at events such as the James Beard Awards she is so glamorous, embodying “fabulous."
"Thank you, thank you, thank you – what an inspiration you are to tomorrow’s dietitians. They loved you and were so fired up about the possibilities in dietetics."
"Your talk was excellent in that it truly provided not only food and nutrition trends but also key points that captured the interest of our students. The nutrition profession is very lucky to have someone like you to articulate the issues and also propose solutions in such a practical and interesting way."
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